- 2 1/2cupscold water
- 1lb freshmedium shrimp, in the shells
- 1/4teaspoonsalt, to taste
- 1/4teaspoonwhite pepper, to taste
- Peel and de-vein the shrimp, reserving the shells, and coarsely chop the shrimp meat into 1/2-inch sized pieces; then set the meat aside.
- Place the reserved shrimp shells only (not the uncooked shrimp meat) in a stockpot together with the water; turn temperature to high and bring to a boil, then reduce to low, cover, and let simmer for 20 minutes.
- While stock is simmering, break the cauliflower into small florets and steam until tender, about 15 minutes.
- Strain shells from the stock and reserve the liquid.
- Add flour to butter in a saucepan over medium heat and cook until golden.
- Gradually stir in the shrimp stock and half and half and whisk together until thick.
- Add salt and white pepper and stir well, then add the uncooked chopped shrimp and cook for about 5 minutes or until shrimp turns pink, careful not to overcook or the shrimp will toughen.
- Remove from heat and pour the sauce over the steamed cauliflower in a large serving dish; serve with bread and a green salad.
- Note: if you put the completed dish into a crockpot or other thermal container, it can also travel well to potlucks.
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