Pesto Shrimp and Broccoli over Cauliflower Puree

As winter descends I’m feeling tremendous sadness about not having natural light when cooking in the evenings – particularly after the fun I’ve had and progress I made over the summer with my photography!   Now, don’t get me wrong, I’m still no professional… my pictures are taken from my phone and I don’t do any editing prior to posting besides maybe ‘snipping’ off an edge here or there.

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But, one of my best friends recently posted about saying yes and the power of having a positive mindset so I plan to dig out some lights, setup a mini indoor studio and play around with some new indoor techniques and a range of new props.  I think my heart will always be with beautiful sunlit shots, but I’ll do my best and see what I can come up with. With that, which plate do you think best serves the dish?

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Beyond this, September was actually a tragically hard month.  At school we lost one of our seniors who experienced an unexpected medical emergency.  Watching her peers speak and grieve at the funeral was unlike anything I’ve witnessed. Her life was far too short, and yet, she left an indelible mark on all that she met.  Maya was kind, loving, and opened her arms to anyone and everyone. One of her friends read the sentiment that “you won’t always remember what people say but you will remember how they made you feel.”  I try to live life with a positive outlook and yet this further solidified the importance of asking others how they are doing, truly listening, and loving everyone for who they are.

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Throughout this week my husband was a tremendous support as I spent most evenings in a blue mood.  He is the master of pulling items out of the fridge, pantry, freezer, and herb garden and whipping up some sort of stir fry.  I don’t often blog these creations because a) I didn’t’ cook them and b) there are no precise measurements. And while that remains true, this is a dish that I don’t want to forget and so it’s officially being entered into the portfolio.


Pesto Shrimp and Broccoli over Cauliflower Puree

  • Servings: 2-3
  • Print

When your fridge is running low, frozen shrimp and cauliflower rice are freshened up with herbs and veggies in this flavorful veggie packed dish!



  • Roughly 2.5 cups of fresh basil
  • Roughly 4 Tablespoons of pine nuts
  • 3 garlic cloves
  • Salt, pepper, Parmesan cheese (to taste)
  • 1 12 oz bag frozen cauliflower rice
  • 1 Tablespoon butter
  • 2 splashes of milk or half and half
  • 10 frozen large shrimp
  • White wine or chicken stock

Steps & Notes

  1. Make a quick pesto by adding the basil, pine nuts, and garlic to a food processor. Add olive oil slowly until the consistency reaches a creamy texture then add the cheese, salt and pepper to taste
    • Note: This freezes well and at the end of the season I always fill one ice cube tray with pesto for use all winter.
  2. Add olive oil to a sauce pan and pour in the frozen cauliflower rice.  Use a wooden spoon to break down any chunks and mix well so that all is evenly coated with oil.  Sprinkle with salt and pepper and cook for 3-4 minutes
  3. Once the rice is cooked through pour it into a large bowl and add the butter. Mix well to melt then use an immersion blender to puree.  
  4. Add a few splashes of half and half and 3-4 tablespoons of pesto and puree until it reaches your desired consistency.
  5. Wipe out the saucepan and add the onions, with a teaspoon or so of minced garlic. Cook in olive oil on medium until the onions are tender (1-2 minutes). Add the broccoli, and stir-fry until tender (4-5 minutes). Salt and pepper to taste while stir-frying.
  6. Add a hearty splash of white wine or chicken stock (or both!) so that theres about a 1/4 inch coating on the bottom of the pan. Turn heat to high.
  7. Once you’ve got a solid boil on the wine/stock, add the shrimp, mix them in, and cover the pan so that the steam can cook them.
  8. Once the shrimp is done (3-4 minutes – don’t overcook!), use a slotted spoon to remove the shrimp and veggies to a separate bowl so they don’t keep cooking.
  9. Create the sauce by adding the pesto to the remaining wine/stock and mixing it in over medium heat. Once you’ve got your desired pesto concentration, remove from the heat and add two tablespoons of butter, mixing it in slowly while it melts. Then add a few splashes of cream and mix everything together.  You’ve got your pesto sauce to pour over your stir fry!
    • Note: make sure to serve it quickly so that it doesn’t coagulate or break



  1. mistimaan · · Reply

    Nice recipe

    Liked by 1 person

  2. Looks great and tasty. I prefer the gray plate for the contrast to the cauliflower. I am sorry for the loss of your friend, Maya.


  3. helenfern · · Reply

    This looks like something that not only tastes good but keeps my healthy eating plan on track! I’d be honored if you shared this at our What’s for Dinner party.

    Liked by 1 person

    1. helenfern · · Reply

      So glad you joined us!!


  4. Mmmmm. Shrimp. 🍃🍤


  5. Thanks for providing 3 favorite ingredients in one recipe – pesto, cauliflower and best of all shrimps. Great recipe and thank you for sharing with Fiesta Friday.

    Liked by 1 person

  6. Looks so delicious & flavourful. Lovely recipe. Thanks for sharing at Fiesta Friday.


  7. So sorry to hear about your loss. Our school district lost a student due to cardiac arrest. Needless to say, it was shocking and devastating. These kids are resilient, however, and they’re able to learn from the tragedy by bringing health awareness to the forefront. Sending love and hugs your way.

    I like the gray plate as it shows the contrast with the food.


  8. Forgot to mention that your fellow cohost for tomorrow’s Fiesta Friday #245 is Liz @

    Liked by 1 person

    1. Excellent! I just sent her a note to coordinate. Happy Friday

      Liked by 1 person

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