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Lent Recipe from New Orleans

FROM THE WIRES...


Spicy Coconut and Cauliflower Soup, Roasted Shrimp and Mushrooms

(Serves 4)


Coconut and Cauliflower Soup

1 head cauliflower chopped, reserve 1/3 of the florets

1 qt. shallots, julienned

1 sachet of thyme

1 qt. clam juice

1 qt. coconut milk

1 lime juiced


Method: In a large sauté pan, caramelize the shallots; then add the thyme and the cauliflower. Cover with clam juice and coconut milk and cook until tender; puree until smooth and emulsify with olive oil. And add lime juice.


Composition Per Plate/Ingredients Per Person

12 pcs. (4 - u10 shrimp peeled and deveined; each shrimp cut into thirds)

6 shiitake mushrooms chopped

1 tsp chopped cilantro

1 baby radish, shaved

6 Julienned Brussels sprouts sautéed

6 cauliflower florets, roasted

¼ bunch cilantro, picked off stems


Method: Place a sauté pan on medium high heat and add one tablespoon olive oil. Add the mushrooms and sauté for 5 minutes until golden brown. Add the Brussels sprouts and cauliflower along with the shrimp; briefly sauté until shrimp is cooked.


To Serve: Finish the above with chopped cilantro and place in the center of a soup bowl and pour the soup around the center mound.


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