Saturday, March 1, 2014

Recipe for today: Thai Coconut Curry Shrimp on Cauliflower Rice - Paleo


Here’s what you’ll need:
  • 1 lb of uncooked med or large shrimp
  • 1 can of unsweetened coconut milk
  • 1-2 scallions
  • 1/2 onion
  • 1 head of cauliflower (or 1 bag of frozen)
  • 2 tbsp coconut oil
  • 2 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1 tbsp curry
  • sea salt to taste
Once your shrimp are peeled and deveined, set aside. Next, chop your onion and garlic. Bring your coconut oil up to med heat. Saute onions and garlic until soft. Next, add your shrimp and cook for a few minuted until pink. Add coconut milk and all dry spices and get all the scrapings from the bottom of the pan. Simmer all ingredients for 3-5 on very low heat.
For the cauliflower rice:
In another pan, boil water and add your cauliflower florets. Cook until nice and soft, roughly 5-7 minutes. Once softened, remove from heat, drain and put in Cuisinart. Add a tablespoon of coconut oil and pulse until the consistency of rice. Salt, pepper and season to taste with additional curry powder. Pulse again.
Serve shrimp on a bed of cauliflower rice and drizzle plenty of sauce over entire dish. Garnish with chopped green onion.
If you really like heat like we do, add additional cayenne pepper. I’ve said this many times before, but remember, the more seasoning you utilize in your meals, the less salt you need. Most of us don’t realize just how much sodium we are taking in unless we are preparing most of our own meals. Prepared and frozen foods as well as restaurants load our foods up with sodium and it’s super unhealthy. Benefit from keeping it in house when possible.

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