Herb-Poached Shrimp with Cauliflower Couscous and Brown Butter
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.
Bring a medium saucepan of water to a boil.
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.
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.
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.
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.
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).
Transfer the cauliflower trimmings to a food processor and pulse until they resemble coarse couscous.
Bring a large saucepan of lightly salted water to a boil.
Add the cauliflower and cook just until tender, 2 to 3 minutes.
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.
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.
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.
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.
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.
Maysara Arsheen Pinot GrisA bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.