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Coconut and Cauliflower Soup with Roasted Shrimp and Mushrooms


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 

Leaves from 1 bunch cilantro

Coconut and Cauliflower Soup

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
  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 four soup bowls, then pour coconut and cauliflower soup (recipe follows) around shrimp. Garnish with radish and cilantro.
Coconut and Cauliflower Soup
  1. 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.
  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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