This is a favorite at the restaurant, so we decided to share at this year’s Harvest Moon event with the Western Arizona Vocational Education team.
By Sarah Freick, Executive Chef, London Bridge Resort
Ingredients
- 2 large heads cauliflower
- 9 cloves garlic
- Chicken stock (enough to cover cauliflower)
- 1 cup sour cream
- 1½ cups shredded cheddar cheese
- 1½ cups shredded white cheddar cheese
- ¼ cup thinly sliced green onions, cut on a bias
- ½ cup chopped bacon
- Salt and pepper to taste
- 2 pounds 13/15 peeled and deveined tail-on shrimp
- 15 slices apple cider or applewood smoked bacon
- ¼ cup BBQ rub (your favorite)
- Bourbon glaze (Chef Sarah’s Bourbon Glaze is available at Martini Bay inside London Bridge Resort)
Instructions
Heat oven to 400°F.
Cut cauliflower into florets then place in a pot along with the garlic, cover with chicken broth and steam until tender, about 15—20 minutes.
Drain well and make sure you get all the excess liquid out before adding additional ingredients.
Put the cauliflower and garlic into the bowl of a standing mixer; mix until smooth. Add all remaining ingredients except the green onions and bacon and mix until well combined. Season with salt and pepper; stir in the bacon and green onions.
Rinse shrimp and pat dry. Cut bacon slices in half, then wrap each shrimp with a half slice of bacon. Place on a lined sheet tray, seasoning with BBQ rub on both sides.
Heat a cast-iron skillet and sear each shrimp on both sides. Return cooked shrimp to a clean sheet pan and brush with bourbon glaze. Finish in oven for about 5—7 minutes.
To serve, top the cauliflower mash with the bacon prawns.
About this recipe
W.A.V.E., Lake Havasu City
Top: Culinary Teacher : Karla Desper (center back), Chef Freick (second from right back) and C-CAP Student Team
Middle: Mentor: Sarah Freick, Executive Chef, London Bridge Resort, Lake Havasu City
Bottom: Notable Alum: Andrea Alvarez, C-CAP 2020, London Bridge Resort, Lake Havasu City
