Light Sunday treat – Spicy shrimps on a bed cauliflower mash
Légères gourmandises du dimanche – Crevettes épicées sur lit de chou fleur
San Francisco has been under the rain today, and it might be a sign that fall is very much around, warning you that more rainy days are on their way.
Even though, it’s not Thanksgiving yet, I am already thinking about the Thanksgiving dinner menu…I think this year, there will be many appetizers like this one. I am simply in love with simple and flavorful bites that “mettent en appétit” (open your appetite) and can be enjoyed with a fresh glass of Champagne. I noticed many of my friends don’t like cauliflower, I am not sure if its the texture or the taste, so sometimes I just play with cauliflower and try to serve it in various forms and textures.
Of course, you can substitute cauliflower with other ingredients, such as avocado, carrots, etc…I served this a few times with an avocado purée and it was simply delightful.
If you don’t want to serve this in a spoon, you can serve it in a small plate, add one extra tbs of cauliflower mash, and add four shrimps. That would be sufficient as an appetizer and you really don’t have to spend hours cooking. This is a fairly simple dish to prepare and no one needs to know that it takes only a few minutes for the whole dish to be ready.
The only little trick about using small spoons, is that you need to pay attention to small details, and make sure your presentation is clean and tidy. All the ingredients being cut in tiny pieces, they need to be well put together in a regular order.
Ingredients for 10 spoons
- 1 medium cauliflower, cut into florets
- 1 tbs olive oil
- hot spicy habanero sauce or tabasco sauce
- salt and pepper
- 10 shrimps, peeled and deveined
- 1/4 tbs paprika
- 1/2 tsp mild curry powder
- juice of 1/2 lemon
- salt and pepper
- 1 tsp olive oil
- dill for decoration
Bring a large pot of salted water to a boil. Add cauliflower and cook until soft. Drain, place in a mixing container and mash with a potato masher, leaving small pieces. Add habanero sauce, olive oil , salt and pepper. Mix well all ingredients and keep warm.
In a container, combine shrimps, curry and paprika powder, lemon juice, salt and pepper.
Heat olive oil in a pan and saute shrimps.
Place 1 tbs of cauliflower in each spoon. Top it with one shrimp and a little sprig of dill.
This entry was posted by silvia on November 7, 2010 at 9:25 pm, and is filed under Appetizers, Express - Less than 30 minutes, Fish/Seafood. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Weird translation – Vegetarian couscous with cauliflower “semoule”
- Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste
- Grilled tofu and eggplant, brown rice noodles, sauté wild mushrooms, coconut curry émulsion, crispy dulse seaweed
- Octopus stew with cannellini bean purée, herb oil
- Shrimp and spinach bastilla
- Celery root purée, braised fennel and scallop with mango vinegar glaze
- A different kind of bourride – Bourride of monkfish, clams and shrimps
- No flour pizza – Cauliflower crust pizza with mushrooms, fontina, cherry tomatoes and basil
- Grilled octopus, fennel and fava bean saute, roasted pepper salsa, mixed herb salsa
- Edamame and mung bean fettucine with cabbage, peas and shrimps
Hmm..mm… simply wonderful! I can eat a few of these. And the recipe sounds very easy to handle as well. Thanks again, Silvia. Hope you’re having a great week ahead.
J’adore les crevettes bien épicées! La présentation que tu en as fait avec les chou-fleur doit être à tomber. Comme d’habitude, c’est tout beau:)
What a great combination of flavors! I’m really intrigued by this, and love the presentation in Chinese soup spoons.
Just beautiful! These would be such an elegant start to what I’m sure will be a glorious meal! I adore cauliflower, and I’m always looking for new ways to use it. Thanks for sharing, sweet friend! I hope your week is full of joy.
So elegant! I love this. You could line all 10 of these spoons and I would eat them all. ; )
This looks so good!
This looks beautiful! You have it presented so nicely!
Yes, I agree with Trix, line these spoons up for me too! I love the cauliflower mash with the spicy shrimp, delicious and beautiful as well;)
This sounds so wonderful, I want to make it tonight as a main dish and eat all the shrimps myself!
A really unusual recipe, Silvia! Never would have thought to combine cauliflower with the shrimp. What a flavorful mouthful to start off your dinner!