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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