INGREDIENTS
Gunpowder seasoning:
1 Tbsp. Paprika
1 Tbsp. Sesame seeds
2 Tsp. Crushed red pepper
1 Tsp. Yellow mustard seeds
1.5 tsp Ground Cumin
1.5 Tsp. Ground Corriander
.5 Tsp. Cardamom
.5 Tsp. Cinnamon
1 Tsp. Kosher Salt
.5 Tsp. Black Pepper
Shrimp Curry:
2 Fl oz. EVOO
2 Shallots minced
1 Tbsp. Garlic minced
2 Lbs. Shrimp
4 Tbsp. Gunpowder seasoning
3 Tbsp. Yellow Curry Paste
14 Fl oz. can Coconut milk
½ Oz. Birds eye peppers
4 Cups Cauliflower Lemon Mango Rice
2 Tbsp. Cilantro
1 Tsp. Gunpowder seasoning
Cauliflower Lemon Mango Rice:
4 Cups Rice Cauliflower
2 Fl oz. EVOO
1 Tsp. Salt
1 Tsp. Black pepper
½ Tsp. Turmeric
1 Tsp. Ginger Minced
2 Fl oz. Lemon Juice
1 Tsp. Lemon Zest
1 Cup Diced Mango Pieces
¼ Cup Parsley choppedFor the Seasoning
- Combine all ingredients into a bowl and mix completely. Place in a storage container and cover tightly.
For the Cauliflower Rice:
- Using riced cauliflower, in a large sauté pan add oil to pan and turn to high heat.
- Once oil is hot add in the cauliflower rice and start to cook sear. Season with salt, pepper, turmeric, and ginger and cook throughout.
- When Fully cooked add in the lemon juice and lemon zest, mango, and parsley, and mix completely. Set Aside for plating.
For the Shrimp Curry:
- In a larger sauté pan, place the oil in the pan and heat on medium high.
- Place the shallots and garlic in the pan and start to cook.
- Season the shrimp with the seasoning, once the shallots and garlic are cooked place shrimp in the pan making sure they are flat for a good sear. Sear for about a minute until half of the shrimp turns white. Flip over and cook for 30 seconds.
- In a separate bowl mix the curry paste, coconut milk, and peppers.
- Once shrimp has cooked for 30 seconds add in the curry milk mixture and bring to a simmer.
- Once mixture is simmering and staring to thicken up turn off and remove from heat.
- To plate place the cauliflower rice mixture in the bowl and then place the shrimp in the bowl next to the rice and then top the shrimp with curry sauce mixture.
- Garnish the entire plate with cilantro and gunpowder seasoning.
Recipe courtesy of Chef Jason Hernandez of Blade & Tine Culinary Consulting