This works as a fast and comforting lunch or dinner, perfect for cold winter days. Forget takeout and make this instead. Serves 2.
3 cups of fresh, wild shrimp
1-2 Tbsp olive oil
2 garlic cloves, chopped
½ brown onion, chopped
1 small head organic cauliflower, chopped
½ cup organic kale, chiffonade
2-3 Tbsp red curry paste (I like Thai Kitchen)
1 can organic coconut cream
JF Spicy Salt
Fresh cilantro, chopped
Fresno pepper, chopped
Green onion, sliced on the diagonal
In a large sauté pan, heat olive oil over medium heat. Add garlic and onion. Sauté until translucent. Add cauliflower and sauté for about 3 minutes. Follow by adding kale and sauté for another minute. Add coconut cream and red curry. Mix well and increase heat to medium high and bring to a boil. Reduce heat to medium low until cauliflower is fork tender. Add shrimp and poach in coconut broth until cooked through and curled. Season with JF Spicy Salt. Plate immediately and garnish with your favorite toppings.