Coconut Shrimp Curry x Cilantro Cauliflower Gritz

Ingredients

• 1 lb. Colossal Shrimp

• ½ Red Bell Pepper (Sliced)

• ½ Red Onion (Sliced)

• 2 Cups Baby Spinach

• 2 Tbs Curry Powder

• 1 Tbs Garlic Pepper

• 1 Tbs Onion Powder

• ½ Tbs Ginger Powder or Paste

• ½ Tbs Cayenne Pepper or to Taste

• 1/2 Tbs Minced Garlic

• 1/2 Tbs Dry or Fresh Cilantro

• ½ Tbs Cajun Seasoning (Optional)

• 1 Can of Coconut Milk

• Olive Oil

• Salt and Pepper to Taste

Instructions:

1.     On medium heat, add a small amount of olive oil to your sauce pan. Once your oil comes up to temp add your curry powder and give it a little stir here and there for about a minute then add your onions, garlic, bell peppers, and ginger powder. Allow this mix to cook for 5-6 minutes.

2.     Add Coconut milk and your remaining seasonings. I put Cajun seasoning in everything no matter the origin. Yes, it says optional, but it’s a necessity in my kitchen, just saying. Ok, allow your sauce to simmer for about 5 minutes or until its thickened to your liking and garnish with cilantro. Set Aside.

3.     Season Shrimp with dry cilantro, onion powder, and garlic pepper and salt. Sautee 2 minutes on each side and set aside.

Cilantro Cauliflower Gritz

• 1 Head of Cauliflower (Riced)

• 1 Cup Heavy Cream

• ¾ Cup Chicken Stock

• ½ Cup Shredded White Cheddar

• 3 Tbs Cilantro (Fresh or Dry)

• 2 Tsp Olive Oil

• 1 Tsp Minced Garlic

• Salt and Pepper to taste

 Instructions:

1. Bring chicken stock to boil

2. Add cauliflower, cilantro, garlic, salt and pepper and cook covered on medium high for 10-15 minutes stirring occasionally until cauliflower is tender

3. Slowly stir in heavy cream and cheese until it has a creamy like consistency. Cook uncovered on medium for 10 more minutes stirring frequently until desired thickness is reached. Remove from heat.