Herb-Poached Shrimp with Cauliflower Couscous and Brown Butter

Name: Herb-Poached Shrimp with Cauliflower Couscous and Brown Butter
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 apricot, finely diced; 2 Tbsps finely chopped basil; 2 bay leaves; 1 teaspoons black peppercorns; 1 stick plus 2 tablespoons unsalted butter; 1 kilograms large head of cauliflower (about; 79 milliliters snipped chives; 1 cinnamon stick; 1 teaspoons coriander seeds; 1 Tbsps Madras curry powder; 170 grams daikon radish, peeled and cut into 1/2-inch dice (2 cups); 1 head garlic, cut in half horizontally; 473 milliliters extra-virgin olive oil (preferably Spanish); 8 servings Freshly ground pepper; 2 Tbsps coarsely chopped toasted pistachios; 2 smalls plum tomatoes—peeled, seeded and finely diced; 8 servings Salt; 454 grams 24 large shrimp (about , shelled and deveined; 1 small star anise pod; 59 milliliters sugar; 12 thyme sprigs, tied with string; 118 milliliters unseasoned rice vinegar

Herb-Poached Shrimp with Cauliflower Couscous and Brown Butter might be just the main course you are searching for. One portion of this dish contains approximately 16g of protein, 19g of fat, and a total of 305 calories. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of madras curry powder, plus 2 tablespoons butter, daikon radish, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Bring a medium saucepan of water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the daikon and cook over high heat just until tender, about 5 minutes; drain. Rinse out the saucepan and add the vinegar, sugar, curry powder and 1/2 teaspoon of salt. Tie the coriander seeds, star anise, cinnamon stick and peppercorns in a small piece of cheesecloth, add them to the saucepan and bring the mixture to a simmer, stirring just until the sugar is dissolved. Cover and let the mixture steep for 15 minutes.

Ingredients you will need

Whole Coriander Seeds

Cinnamon Stick

Curry Powder

Peppercorns

Star Anise

Vinegar

Daikon Radish

Sugar

Salt

Equipment you will use

Cheesecloth

Sauce Pan

Transfer the pickling liquid to a large heatproof bowl, add the blanched daikon and let stand at room temperature until cool, or refrigerate for up to 6 hours.

Ingredients you will need

Daikon Radish

Equipment you will use

Bowl

In another medium saucepan, gently heat the olive oil with the thyme, bay leaves, garlic and a pinch each of salt and pepper over low heat just until warm to the touch.

Ingredients you will need

Salt And Pepper

Bay Leaves

Olive Oil

Garlic

Thyme

Equipment you will use

Sauce Pan

Add the shrimp and cook over very low heat, stirring occasionally, until firm and white throughout, about 9 minutes. Using a slotted spoon, gently transfer the shrimp to a plate. Strain the shrimp oil and reserve.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Slotted Spoon

Meanwhile, trim the cauliflower leaves and stem and discard. Using a serrated knife, shave about 1 inch off the head of cauliflower, leaving the inner stems, core and some inner florets (reserve these for another use).

Ingredients you will need

Cauliflower

Equipment you will use

Serrated Knife

Transfer the cauliflower trimmings to a food processor and pulse until they resemble coarse couscous.

Ingredients you will need

Cauliflower

Couscous

Equipment you will use

Food Processor

Bring a large saucepan of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the cauliflower and cook just until tender, 2 to 3 minutes.

Ingredients you will need

Cauliflower

Drain the cauliflower in a fine sieve, pressing hard to extract as much of the water as possible. Wipe out the saucepan and return the cauliflower to it.

Ingredients you will need

Cauliflower

Extract

Water

Equipment you will use

Sauce Pan

Sieve

Add the apricot, basil, pistachios, half of the tomatoes and 2 tablespoons of the reserved shrimp oil. Season the cauliflower couscous with salt and pepper and keep warm over very low heat.

Ingredients you will need

Salt And Pepper

Cauliflower

Pistachio Nuts

Couscous

Tomato

Apricot

Shrimp

Basil

Cooking Oil

Drain the pickled daikon, reserving 1/4 cup of the pickling liquid. In a small saucepan, cook the butter over moderate heat until browned and nutty, about 5 minutes. Off the heat, add the reserved 1/4 cup of daikon pickling liquid, the chives and the remaining diced tomato. Season the brown butter mixture lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Daikon Radish

Butter

Chives

Tomato

Equipment you will use

Sauce Pan

Mound the cauliflower couscous in the center of 8 plates and arrange the shrimp on top. Scatter the pickled daikon around the cauliflower, drizzle the brown butter mixture around the plate and serve.

Ingredients you will need

Pickled Daikon

Cauliflower

Couscous

Butter

Shrimp

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.