Coconut Cauliflower Recipe Roasted Recipes Recipe For Shrimp

INDIAN SHRIMP WITH CAULIFLOWER

Steps:

• Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
• Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
• Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.

CURRY-COCONUT SHRIMP

Steps:

• Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
• Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
• In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

COCONUT CAULIFLOWER

Steps:

• Coat the bottom of a thick bottomed skillet with vegetable oil.
• When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
• Pour in the coconut milk and stir in the curry paste until well integrated.
• Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
• Just before serving add the cilantro and salt to taste.
• Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.

ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP

Steps:

• Preheat oven to 400 degrees.
• Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
• Roast for 30 minutes turning after 15 minutes.
• Heat remaining coconut oil in a large sauce pan over medium heat.
• Add the onion and saute until tender, about 5-7 minutes.
• Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
• Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
• This is rib sticking thick so you can thin if desired with additional stock.
• Mix in the cheese, let it melt and season with a good amount of salt and pepper.
• Plate and top with toasted coconut.
• Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.