MT Restaurant Inspired Dish. Try It This Week!
This dish was inspired by a meal one of my coworkers ordered at the Marble Table in Billings. He let me try a bite, and it was delicious. I wanted to make it a tiny bit healthier (admittedly, not much) by using cauliflower rice rather than arborio rice.
Shrimp & Bacon Fauxsotto
Ingredients
- 3 3/4 c cauliflower rice
- 8 oz cream cheese
- 2 tbsp Parmesan cheese
- 2 tbsp butter
- 5 tbsp minced garlic
- 3 tbsp pesto
- 1/4 c sundried tomatoes
- 4 slices of chopped bacon
- 1 lb shrimp
- 1/4 c broth
- 1/2 tsp red pepper flakes
- 2 tbsp lemon juice
- 1/4 chopped parsley
- salt and pepper to taste
Directions
- Add butter, 1 tbsp of garlic, cauliflower rice, and a splash of water to a pan with a lid. Cover and cook until softened.
- Add cream cheese and parmesan cheese, and cook until cheese is melted, stirring constantly. Add pesto and sundried tomatoes, and cook until warm.
- While the fauxsotto is cooking, place the bacon in another pan and cook until crisp, remove, and set aside.
- In the bacon pan, add the remaining garlic for 1 minute, then the shrimp. Cook until they are just beginning to turn pink and add broth, red pepper flakes, lemon juice, and parsley. Cook until liquid reduces, then add the bacon.
- Serve bacon and shrimp mixture over the fauxsotto.
Tips & Tricks
The broth was a little messy, I really think the recipe might still be great without it.
This was one of the best things I've cooked in a while. I legitimately did not want to share it with anyone but still did...lucky them.
We also had some virgin mojitos...or fauxjitos, if you will.
Download the recipe below.
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