You’re craving something healthy yet substantial tonight, we can tell. This Indian Shrimp with Cauliflower has your name all over it. At 430 calories and brimming with cauliflower, peas, potatoes and shrimp, this exotic dish is a delightful change from the norm. Garam masala, cilantro, garlic, onions and tomato paste bring on the depth of flavor. Bordering on too thick to be a stew but not completely out of the category, heap spoonfuls onto your grilled naan or pita and experience a new and rustic way of enjoying shrimp.
Tips (unsponsored): We love the raw shrimp from Costco (not all raw shrimp are created equal). We use the larger of the two sizes for this dish. We like the naan we find at Trader Joe’s (this dish was photographed with pitas, which work just as well). If you don’t use much garam masala, grab just a bit in the bulk section of Sprouts if you’ve got one close by. Do not overcook the shrimp! Overcooked shrimp are tough and dry. We found the cook times stated in the recipe for the shrimp to be accurate.
Let your kids break off florets of cauliflower from the head. As you prepare and enjoy this dish with those you love, teach them a few things about the ingredients:
- Cauliflower gives your body lots of vitamin K, which keeps you from having problems with inflammation.
- Peas contain folate, which can help prevent obesity.
- Shrimp is a good source of copper, which strengthens your body tissue.
Let’s learn a few things about India and it’s people:
- Hockey is popular in India.
- Many children in India have jobs to help contribute money to their families.
- Many households consist of brothers, plus their wives and children.
Adapted slightly from: Indian Shrimp with Cauliflower
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons garam masala
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 3 tablespoons tomato paste
- 1 cup chopped fresh cilantro, plus more for topping
- 3¼ cups chicken STOCK
- 2 small russet potatoes (about 8 ounces each), peeled and diced
- 1 small head cauliflower, cut into florets (about 4 cups)
- 2 cups frozen peas, thawed
- 2 pieces naan or other flatbread, warmed and cut into wedges
- Toss the shrimp with ½ teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
- Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1½ teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in the stock and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
- Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.
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