Skip to main content

Cauliflower Rice with Shrimp

 INGREDIENTS:

  1. Shrimp 250 grams, peeled and deveined
  2. Cauliflower Florets 3 cups
  3. Onion 1 finely chopped
  4. Ginger Paste 1 tsp
  5. Garlic 5-6 Cloves minced
  6. Green Chili 1-2 finely chopped
  7. Salt and Black Pepper to taste
  8. Cayenne Pepper 1/2 tsp
  9. Smoked Paprika 1 tsp
  10. Garlic Powder 1/2 tsp
  11. Carrots, 1/2 cup diced
  12. Green Peas 1/4 cup
  13. Coriander Leaves, chopped 1 tbsp
  14. Lemon Juice 1 tbsp
  15. Oil 2 tbsp

METHOD

Serving Size: 3-4

Pulse the cauliflower florets in a food processor until they resemble rice grains. Alternatively, grate them using a box grater.

Toss the shrimps with smoked paprika, cayenne pepper, black pepper, garlic powder, salt and 1 tbsp of oil until evenly coated.

Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque with a smoky char. Squeeze lime juice over them, remove and set aside.

In the same skillet, add the remaining oil and sauté the chopped onions, green chilis and minced garlic for about 2 minutes, until soft and fragrant.

Add the carrots and fry for 2-3 minutes. Add the green peas and stir-fry for another minute. 

Add the cauliflower rice, salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until tender-crisp and fluffy but not mushy. Stir in the coriander leaves.

Create a fluffy bed of golden-flecked cauliflower rice on a serving plate. Arrange the spicy, charred shrimp over one half of the rice. Garnish with coriander leaves, a couple of red chili slices and a lemon wedge on the side. 


 


Labels:

Comments

Post a Comment

Popular posts from this blog

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more