Reviews (2) Add Rating & Review 34 Ratings 5 star values: 7 4 star values: 17 3 star values: 4 2 star values: 5 1 star values: 1 Martha Stewart Member Rating: Unrated 01/05/2014 This is a really easy recipe to make. I did not have fresh cauliflower or shrimp on hand but used the frozen varieties and I do not believe it compromised the dish at all. Due to other commenters points on blandness on other curry-based recipes, I added a sliced jalapeño (including the seeds) when I sautéed the onions. I pre-seasoned the shrimp with salt and pepper before adding to the mixture. I'll use HHW29's suggestion of serving with coconut rice and will add more peppers :). Great dish! Martha Stewart Member Rating: Unrated 05/01/2013 This was delicious and very quick to prepare. I added a handful of chopped cilantro at the end, and I felt it was essential for a prettier color/presentation and flavor. I served over coconut rice (this recipe: http://thaifood.about.com/od/quickeasythairecipes/r/coconutricecook.htm). I highly recommend it with these additions.
Back to Curried Shrimp and Cauliflower All Reviews for Curried Shrimp and Cauliflower - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 12 mins total: 25 mins Servings: 4 curried-shrimp-cauliflower-ed110107.jpg
Ingredients Ingredient Checklist 2 tablespoons vegetable oil 1 small yellow onion, thinly sliced 2 cloves garlic, minced 1 tablespoon minced peeled fresh ginger 2 teaspoons curry powder 4 cups cauliflower florets 3/4 cups chicken broth 1 pound large shrimp, peeled and deveined Coarse salt White rice, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 12 mins total: 25 mins Servings: 4 curried-shrimp-cauliflower-ed110107.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 12 mins total: 25 mins Servings: 4
Recipe Summary
prep: 12 mins total: 25 mins
Servings: 4
prep: 12 mins
total: 25 mins
prep:
12 mins
total:
25 mins
Servings: 4
4
curried-shrimp-cauliflower-ed110107.jpg
curried-shrimp-cauliflower-ed110107.jpg
Ingredients
Ingredients
- 2 tablespoons vegetable oil 1 small yellow onion, thinly sliced 2 cloves garlic, minced 1 tablespoon minced peeled fresh ginger 2 teaspoons curry powder 4 cups cauliflower florets 3/4 cups chicken broth 1 pound large shrimp, peeled and deveined Coarse salt White rice, for serving
Directions
Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.
Reviews (2)
Add Rating & Review 34 Ratings 5 star values: 7 4 star values: 17 3 star values: 4 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: Unrated 01/05/2014 This is a really easy recipe to make. I did not have fresh cauliflower or shrimp on hand but used the frozen varieties and I do not believe it compromised the dish at all. Due to other commenters points on blandness on other curry-based recipes, I added a sliced jalapeño (including the seeds) when I sautéed the onions. I pre-seasoned the shrimp with salt and pepper before adding to the mixture. I'll use HHW29's suggestion of serving with coconut rice and will add more peppers :). Great dish! Martha Stewart Member Rating: Unrated 05/01/2013 This was delicious and very quick to prepare. I added a handful of chopped cilantro at the end, and I felt it was essential for a prettier color/presentation and flavor. I served over coconut rice (this recipe: http://thaifood.about.com/od/quickeasythairecipes/r/coconutricecook.htm). I highly recommend it with these additions.
Reviews (2)
Add Rating & Review 34 Ratings 5 star values: 7 4 star values: 17 3 star values: 4 2 star values: 5 1 star values: 1
Add Rating & Review
34 Ratings 5 star values: 7 4 star values: 17 3 star values: 4 2 star values: 5 1 star values: 1
34 Ratings 5 star values: 7 4 star values: 17 3 star values: 4 2 star values: 5 1 star values: 1
34 Ratings 5 star values: 7 4 star values: 17 3 star values: 4 2 star values: 5 1 star values: 1
5 star values: 7 4 star values: 17 3 star values: 4 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: Unrated 01/05/2014 This is a really easy recipe to make. I did not have fresh cauliflower or shrimp on hand but used the frozen varieties and I do not believe it compromised the dish at all. Due to other commenters points on blandness on other curry-based recipes, I added a sliced jalapeño (including the seeds) when I sautéed the onions. I pre-seasoned the shrimp with salt and pepper before adding to the mixture. I'll use HHW29's suggestion of serving with coconut rice and will add more peppers :). Great dish! Martha Stewart Member Rating: Unrated 05/01/2013 This was delicious and very quick to prepare. I added a handful of chopped cilantro at the end, and I felt it was essential for a prettier color/presentation and flavor. I served over coconut rice (this recipe: http://thaifood.about.com/od/quickeasythairecipes/r/coconutricecook.htm). I highly recommend it with these additions.Martha Stewart Member
Rating: Unrated 01/05/2014
This is a really easy recipe to make. I did not have fresh cauliflower or shrimp on hand but used the frozen varieties and I do not believe it compromised the dish at all. Due to other commenters points on blandness on other curry-based recipes, I added a sliced jalapeño (including the seeds) when I sautéed the onions. I pre-seasoned the shrimp with salt and pepper before adding to the mixture. I’ll use HHW29’s suggestion of serving with coconut rice and will add more peppers :). Great dish!
Rating: Unrated
Rating: Unrated 05/01/2013
This was delicious and very quick to prepare. I added a handful of chopped cilantro at the end, and I felt it was essential for a prettier color/presentation and flavor. I served over coconut rice (this recipe: http://thaifood.about.com/od/quickeasythairecipes/r/coconutricecook.htm). I highly recommend it with these additions.
All Reviews for Curried Shrimp and Cauliflower
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Curried Shrimp and Cauliflower
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
