Saturday, June 2, 2012

Maybe Malaysian

This recipe started out as something far different than what it became, but it is good for one of those nights when you forgot to take something out of the freezer.

Shrimp and Cauliflower with Coconut Sauce
1/2 head cauliflower, cut into florets
1 lb shrimp, peeled
2 tb lime juice
2 ts coriander
3 garlic cloves, sliced
fresh ginger, grated
3/4 c coconut milk
2 ts ground ginger
1/2 tsp pepper
1 ts coriander
1 ts red pepper flakes

Steam or roast cauliflower until done.
Combine shrimp and next 4 ingredients in a shallow pot over medium heat. Cook until shrimp are done, then remove with a slotted spoon to a serving bowl, leaving most of the garlic slices in the pot.
In a glass measuring bowl, whisk together coconut milk and next 4 ingredients. Pour into pan with remaining lime juice and garlic and whisk or stir to combine.
Plate cauliflower, top with shrimp, pour sauce over.
This recipe will also work with other veggies, such as broccoli or brussels sprouts.

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