This recipe from New Orlean’s Compère Lapin mixes spicy coconut milk and cauliflower soup with roasted shrimp and shiitakes.
recipe 
yields
4 servings
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 ,Leaves from 1 bunch cilantro
4 cups shallots, julienned
Sachet of thyme
1 head cauliflower, chopped, reserving ⅓ of florets
1 quart clam juice
1 quart coconut milk
½ cup olive oil
1 lime, juiced
Roasted Shrimp and Mushrooms
Coconut and Cauliflower Soup
steps
Roasted Shrimp and Mushrooms
- Add oil to large sauté pan set over medium-high heat. Add mushrooms and sauté for 5 minutes or until golden brown.
- Add Brussels sprouts, cauliflower, and shrimp to pan, and sauté until shrimp are cooked. Add chopped cilantro.
- To serve, place shrimp mixture in center of four soup bowls, then pour coconut and cauliflower soup (recipe follows) around shrimp. Garnish with radish and cilantro.
Coconut and Cauliflower Soup
- In a large sauté pan, caramelize shallots, then add thyme and cauliflower. Cover with clam juice and coconut milk and cook until vegetables are tender.
- 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.
Date Published: 11.09.15
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- From chef Nina Compton of Compère Lapin, New Orleans, Louisiana
