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Spicy Coconut and Cauliflower Soup

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Ingredients

Roasted Shrimp and Mushrooms

2 tablespoons olive oil

24 shiitake mushrooms, chopped 

24 Brussels sprouts, julienned and sautéed

24 cauliflower florets, roasted

16 jumbo U10 shrimp, peeled, deveined, and cut into thirds

4 teaspoons chopped cilantro 

4 baby radishes, shaved 

1 bunch cilantro, leaves picked off stems

Coconut and Cauliflower Soup (recipe follows)

Coconut and Cauliflower Soup

4 cups shallots, julienned 

1 sachet thyme

1 head cauliflower, chopped, reserving ⅓ of the florets

1 quart clam juice

1 quart coconut milk

½ cup olive oil

1 lime, juiced

Directions

Roasted Shrimp and Mushrooms

  1. Add oil to large sauté pan set over medium-high heat. Add mushrooms and sauté for 5 minutes or until golden brown.
  2. Add Brussels sprouts, cauliflower, and shrimp to pan, and sauté until shrimp are cooked. Add chopped cilantro.
  3. To serve, place shrimp mixture in center of 4 soup bowls, then pour soup around shrimp. Garnish with radishes and picked cilantro.

Coconut and Cauliflower Soup

  1. In large sauté pan, caramelize shallots, then add thyme and cauliflower. Cover with clam juice and coconut milk and cook until vegetables are tender.
  2. Remove sachet from pan, then pour cauliflower mixture into blender and purée until smooth. Drizzle olive oil into blender to emulsify, then add lime juice.

 

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