Indian Shrimp With Cauliflower Recipes

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SHRIMP AND CAULIFLOWER "GRITS"



Shrimp and Cauliflower

Cauliflower can be sneaky--especially when it subs for corn in grits. Whether you're not a fan of regular grits or you're looking to add more vegetables to your diet, riced cauliflower simmered in water and finished with butter and Parmesan is an impressive alternative to the real thing.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 large head cauliflower (about 2 pounds), trimmed and cut into small florets
1 cup 1 percent milk
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/3 cup grated Parmesan
1 1/4 pounds peeled and deveined tail-on medium shrimp
2 large cloves garlic, minced
Pinch cayenne pepper, optional
2 tablespoons roughly chopped fresh parsley
Juice of 1/2 lemon, plus lemon wedges, for serving

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Steps:

  • Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
  • Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
  • Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

CURRIED SHRIMP AND CAULIFLOWER



Curried Shrimp and Cauliflower image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
2 teaspoons curry powder
4 cups cauliflower florets
3/4 cups chicken broth
1 pound large shrimp, peeled and deveined
Coarse salt
White rice, for serving

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Steps:

  • Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.

INDIAN SHRIMP WITH CAULIFLOWER



Indian Shrimp with Cauliflower image

A nice fragrant Indian stew. Recipe from Food Network Magazine.

Provided by Daily Inspiration S

Categories     Seafood

Time 45m

Number Of Ingredients 12

1 lb medium shrimp, peeled and deveined
2 tsp garam masala
kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
1 onion, diced
3 clove garlic, chopped
3 Tbsp tomato paste
1 c chopped fresh cilantro, plus more for topping
2 small russet potatoes (about 8 oz. each), peeled and diced
1 small head cauliflower, cut into florets (about 4 cups)
2 c frozen peas, thawed
2 pieces naan or other flatbread, warmed and cut into wedges

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Steps:

  • 1. Toss the shrimp with 1/2 tsp. garam masala in a medium bowl; season with salt and pepper. Heat 1 tbsp. 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.
  • 2. Add the remaining 1 tbsp. 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 tsp. 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.
  • 3. Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.

INDIAN SHRIMP WITH CAULIFLOWER



Indian Shrimp with Cauliflower image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound medium shrimp, peeled and deveined
2 teaspoons garam masala
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 onion, diced
3 cloves garlic, chopped
3 tablespoons tomato paste
1 cup chopped fresh cilantro, plus more for topping
2 small russet potatoes (about 8 ounces each), peeled and diced
1 small head cauliflower, cut into florets (about 4 cups)
2 cups frozen peas, thawed
2 pieces naan or other flatbread, warmed and cut into wedges

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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.

INDIAN SHRIMP CURRY WITH CAULIFLOWER AND PUMPKIN



Indian Shrimp curry with cauliflower and pumpkin image

Number Of Ingredients 20

1 tablespoon corriander
1 tablespoon cumin
2 teaspoons fennel seeds
1 teaspoon tumeric
1/2 teaspoon salt
1 tablespoon coconut oil
2 tablespoons minced fresh ginger
5 minced garlic cloves
1 yellow onion finely sliced
3 star anise
2 cups cubed pumpkin or squash
2 teaspoons mustard seeds
2 cups cauliflower florets
1 teaspoon serano chile sliced lengthwise in half
8 curry leaves
12 raw shrimp
1 teaspoon tamarind juice
1.5 cans coconut milk
2 tablespoons sugar
1 cup seafood stock

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Steps:

  • Toast fennel, cumin, and coriander in a dry saucepan over medium heat until fragrant. Transfer to a mortar and pestle and crush until finely ground. Add turmeric and salt and mix.
  • Add oil to a medium saucepan and heat until shimmering. Add ginger, garlic, and onion and cook for two minutes. Add mustard seeds, anise seeds, and spice mix, and cook for another two minutes. Mix in the pumpkin and cook one minute more.
  • Add stock (or water), chili, tamarind juice, and sugar, and stir. Cook for five minutes.
  • Add the cauliflower and coconut milk, stir, taste, and add salt if needed. Simmer 20 to 25 minutes, until sauce is reduced and cauliflower and pumpkin are tender.
  • Add in shrimp and cook until they're pink, firm, and just cooked through, 2 to 3 minutes.
  • Serve curry over jasmine rice and garnish with cilantro.

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