Garlic Curry Shrimp with Cauliflower Couscous

From: http://www.arizonacaveman.com

Garlic Curry Shrimp Recipe

{What You Need (Feeds 3 – 4 people)}

• 10 – 14 wild caught thawed, peeled and deveined LARGE Shrimp
• 2 tbsp Coconut Oil or Olive oil
• 2 – 3 tbsp Clarified Butter or Ghee
• 4 – 5  Garlic Cloves Finely Chopped
• 2 tsp Curry Powder (add more if you love Curry)
•  Salt and Ground Pepper to taste (about 1/2 tsp of each)
• Saucepan
• Baking or Casserole Dish (I used an 8 x8 baking dish and was a little too big but worked well)
• Aluminum Foil (to cover the baking dish)

{Directions}

1. Pre-Heat oven to 350 degrees
2. On medium heat melt the coconut oil in your saucepan
3. Add Garlic and stir it in melted coconut oil for about 1 minute (you don’t want the garlic to burn)
4. Add Curry Powder, Salt and Pepper and stir till coconut oil shrimp bath has nice curry color. Add more curry if you want which I will probably do next time.
5. Add Shrimp and cook about 45 seconds on each side. You just want to give the shrimp a nice pink color and cover both sides with the garlic curry coconut goodness. The oven will do the rest.
6. Put Garlic Curry Shrimp into casserole dish and add the Ghee on top. For the size of the casserole dish you want the shrimp to be very tight in there so go for smallest size possible but all shrimp are in 1 layer and not on top of each other.
7. Cover with tinfoil
8. Cook Garlic Curry Shrimp in oven for 20 minutes at 350 degrees (for average size shrimp check them at about 15 minutes as others have found that they were done around 15 minutes). If shrimp are not near or completely covered with garlic curry sauce make sure to turn each shrimp about 10 – 15 minutes (half way through cook time) and re-cover tightly. Your goal is to try and have the shrimp near drowning in the delicious garlic curry Ghee sauce

Okay so while the shrimp are bathing in their deliciousness get started on the Cauliflower  Couscous.

Cauliflower Couscous Recipe

{What You Need (Feeds 3 – 4 people)}

• 1 Head of Organic Cauliflower
• 1 cup of organic mushrooms chopped
• 3/4 cup of organic red peppers chopped
• 4 Organic Garlic Cloves Chopped Finely
• Vegetable Broth – should need less than 1/2 cup
• 2 – 3 tbsp Coconut Oil or olive oil
• 2 tsp Curry Powder
• 1 tsp Onion Powder
•  Salt and Freshly Ground Pepper to taste (about 1/2 tsp of each)

{Directions}

1. Place Cauliflower into Cuisinart. In picture below I added too much so do it in 2 batches
2. Turn on and once Cauliflower has a Couscous look to it turn off (as shown below)
3. In same saucepan (told you I don’t like to clean right?) used for the Garlic Curry Shrimp melt on mediumheat the Coconut Oil (about 2 tbsp)
4. Add the garlic and saute for about 45 seconds – 1 minute
5. Add Red Peppers and Mushrooms and saute for about 1 – 2 minutes as shown below
6. Add Curry Powder, Onion Powder, Salt and Pepper and mix till all nicely blended and bring to a simmer. You might need to add some more coconut oil.
7. Add Cauliflower Couscous from Cuisinart to saucepan and mix until all evenly mixed (took about 8 – 10 minutes). I found myself tasting as I stirred and that seemed to help to know what additional seasoning might be needed. Next time I will add a spicy seasoning such as Cayenne to see how that adds some nice heat to it. You want to cook the cauliflower for about 3 – 4 minutes to allow the Cauliflower to soak up all the seasonings and coconut oil and mix evenly with the other veggies.
8. Then start adding in about 1/3 cup of the Vegetable Broth. If the mixture (as mine did) is not mixing well add some more vegetable broth but only add a few tablespoons at each time as you don’t want the Cauliflower to get too mushy. Mix for another 3 – 4 minutes so total Cauliflower cook time is roughly 7 – 8 minutes. Mine took about 8 minutes to get the texture I want but if you want it more al dente then probably 5 – 6 minutes total cook time should be perfect.

After the Cauliflower Couscous is all cooked add some to a plate and then on top add 3 – 4 shrimp per person