Cauliflower with curry shrimp, a delicious and rich second course, or even a main dish, accompanied by a good slice of bread, as I did. I was looking for a way to make cauliflower more than just a simple side dish into a richer and more nutritious meal, so I thought of preparing some shrimp that I luckily had in the freezer. I thought that with a curry cream, the shrimp with cauliflower would be great, and so I prepared this delicious recipe that won me over and even my picky husband. I had told him that I would prepare cauliflower salad for lunch, but when he saw the plate of cauliflower with curry shrimp, he made a strange face. I thought he wouldn’t even taste it, and then it ended up with him mopping the plate clean and asking if I had recorded the video recipe because it’s worth suggesting as it’s so good. And yes, I had done it, so I leave you the recipe. Make it again because it’s a delight, also great as a holiday dish, from appetizer onwards, even served cold if you want to prepare it in advance. Here are other recipes for Christmas appetizers.
You can find this recipe in the cauliflower recipes collection and in the shrimp appetizers collection.
Here are other recipes with shrimp or cauliflower
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2-4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients to prepare cauliflower with curry shrimp
- 1 cauliflower about 1.3 lbs
- 10.5 oz shrimp tails (frozen or fresh)
- 1 yellow onion
- to taste olive oil
- 1 chili pepper
- 1/2 teaspoon curry
- to taste salt
- 1 coffee cup water
- 1.4 oz black olives (taggiasca type or similar)
- to taste parsley
Tools
- 1 Frying pan
- 1 Pot
- 1 Colander
- 1 Knife
- 1 Ladle
Steps to prepare cauliflower with curry shrimp
1. Fill a pot two-thirds full with water and bring to a boil. Meanwhile, clean the cauliflower, cut into florets, and wash. Once the water is boiling, blanch the cauliflower.
2. Finely chop the onion with a knife on a cutting board, or use a food chopper. In a pan, add a drizzle of olive oil, heat it, and add the onion, cooking over low heat with a pinch of salt. After a few minutes, add the curry, olives, and when the onion is dry, add water and cook further until the onion softens. Add a chopped chili pepper to taste.
3. Quickly rinse the frozen shrimp tails under water, drain well, and add to the now soft onion. Cook for a couple of minutes until the shrimp are fully defrosted.
4. Drain the cauliflower when it’s tender using a colander. Add the cauliflower to the shrimp and let it simmer for a minute, without overcooking to avoid toughening the shrimp. Season with salt, and with the heat off, add the chopped parsley. Serve this delicious cauliflower with curry shrimp.
Also try the fried cauliflower in batter it’s really special.
