Curried Cauliflower Recipes Recipes Recipe For Shrimp

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SHRIMP AND CAULIFLOWER BAKE



Shrimp and Cauliflower Bake image

This quick and easy seafood casserole gets bright flavor from fresh dill and feta cheese.

Provided by EatingWell Test Kitchen

Categories     Healthy Fish & Seafood Casserole Recipes

Time 55m

Number Of Ingredients 12

4 cups small cauliflower florets (1 medium head)
½ cup chopped onion
2 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon salt
1 pound fresh or frozen (thawed) peeled and deveined medium shrimp
2 (14.5 ounce) cans no-salt-added diced tomatoes, drained
2 cloves garlic, minced
1 teaspoon lemon zest
½ cup crumbled reduced-fat feta cheese
1 tablespoon snipped fresh dill
4 Lemon wedges

Steps:

  • Preheat oven to 425 degrees F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.
  • Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.
  • Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 18 g, Cholesterol 192.6 mg, Fat 10.6 g, Fiber 6.1 g, Protein 29.2 g, SaturatedFat 2.9 g, Sodium 561 mg, Sugar 9.5 g

CURRIED SHRIMP WITH CAULIFLOWER AND CHICKPEAS



Curried Shrimp with Cauliflower and Chickpeas image

In this delicious main dish, cauliflower is slow-cooked with curry powder and aromatic vegetables, and shrimp and chickpeas are added in towards the end of the cooking time. Served over brown basmati rice and sprinkled with cilantro and peanuts, this dish will get a thumbs up from anyone eating it!

Provided by EatingWell Test Kitchen

Categories     Healthy Recipes with Curry

Time 3h20m

Number Of Ingredients 15

5 cups cauliflower florets
1 large onion, cut into 1/2-inch wedges
1 cup 1/4-inch slices carrots
1 cup reduced-sodium chicken broth
½ cup sliced celery
2 tablespoons curry powder
1 teaspoon salt
¼ teaspoon cayenne pepper
2 pounds fresh or frozen medium shrimp in shells
2 (15 ounce) cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
1 cup unsweetened light coconut milk
2 ⅔ cups cooked brown basmati rice
½ cup snipped fresh cilantro
½ cup chopped unsalted dry roasted peanuts
Lime wedges

Steps:

  • In a 5- to 6-qt. slow cooker combine the cauliflower florets, onion, carrots, chicken broth, celery, curry powder, salt and cayenne pepper. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans and coconut milk into mixture in cooker. Cover and cook 30 minutes more.
  • Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 39.7 g, Cholesterol 158.8 mg, Fat 7.8 g, Fiber 8 g, Protein 30.2 g, SaturatedFat 2.2 g, Sodium 528.2 mg, Sugar 4.4 g

CAULIFLOWER FRIED RICE WITH CURRIED SHRIMP



Cauliflower Fried Rice with Curried Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pound peeled and deveined large shrimp
Kosher salt
2 teaspoons curry powder
5 tablespoons vegetable oil
1 onion, chopped
3 scallions, thinly sliced (white and green parts separated)
1/4 cup sliced almonds
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3 cups cooked long-grain white rice (thawed if frozen)
2 cups frozen riced cauliflower, thawed
Sliced Persian cucumber, mango chutney, plain yogurt and lime wedges, for serving

Steps:

  • Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.
  • Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.
  • Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.

Nutrition Facts : Calories 460, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 22 grams, Sugar 3 grams

CAULIFLOWER WITH SHRIMPS



Cauliflower with shrimps image

Simple cauliflower recipe with shrimps, great served with baked or grilled fish

Provided by Ruth Watson

Categories     Lunch

Time 15m

Number Of Ingredients 7

1 cauliflower, cut into small florets
2 x 57g tubs potted shrimps
25g butter
a few scrapes of nutmeg
pinch of chilli powder
squeeze of lemon juice
black pepper, to serve

Steps:

  • Drop the cauliflower into boiling salted water and cook for 10-15 minutes, until just tender. Drain and keep warm.
  • Melt the potted shrimps in a saucepan with the butter, nutmeg and chilli powder. When the butter is very hot, but not boiling, add a squeeze of lemon juice, then pour the contents of the pan over the cauliflower. Finish with a grating of black pepper.

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