Sautéed giant shrimps, cauliflower couscous and red curry sauce
Appetizers, Fish, Seafood & Shellfish
Sautéed giant shrimps accompanied by a couscous made from cauliflower and garnished with cherry tomatoes, shallots and chives. seasonned with red curry sauce.
IngredientsRecipe for 4 persons
For the giant shrimps and cauliflowers couscous
For the red curry sauce
- Olive oil
- Salt and pepper
Preparation time: 30 min
- General preparation
Cut the cauliflower into big pieces. Zest the lemon and squeeze it in order to keep the juice. Chop the shallots, onion and chives. Cut the cherry tomatoes into quarters.
- Cauliflower couscous preparation
Place the pieces of cauliflower in food processor and use the PULSE to reduce the cauliflower into very small pieces, similar to couscous. In a large skillet, drizzle with olive oil, and cook the cauliflower couscous a few minutes only to warm it up. Add the cherry tomatoes, shallots, chives, lemon juice and lemon zest. Season with salt and pepper.
- Red curry sauce preparation
In a hot pan, pour a little vegetable oil and sweat the onions. Add the red curry, coconut milk and Nuoc Nam, mix well and let the sauce reduce by one third.
- Shrimp preparationPlace the shrimp on paper towels before seasoning with salt. In a large hot frying pan, drizzle with vegetable oil. Cook the shrimp few minutes an turn them, add a knob of butter. Remove skillet from heat and let them finish cooking slowly.
- To serveOn your plate or in a large verrine, serve the couscous of cauliflower using a cookie cutter. Place 3 shrimps on top like a fan, put some red curry sauce on the shrimps.
Often used shrimp shells (or other shellfish) to increase the taste of sauces. Just the infuse in a liquid, such as coconut milk in this recipe.