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Jerk Shrimp Stew With Cauliflower Rice - olive oil

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olive oil carrot red bell pepper red onion pepper fresh ginger garlic ground nutmeg ground allspice cinnamon full-fat coconut milk pineapple pineapple juice coconut aminos lime juice salt cauliflower shrimp
Viewed: 49 - Published at: a year ago

Ingredients

  • 1/2 Tablespoons Olive Oil
  • 1 Large Carrot, Sliced
  • 1 Large Red Bell Pepper, Sliced
  • 1/3 cups Red Onion, Diced
  • 1 Large Habanero Pepper, Minced With The Seeds Reserved (See Note)
  • 3/4 teaspoons Fresh Ginger, Minced
  • 1-1/2 teaspoon Garlic, Minced
  • 3/4 teaspoons Ground Nutmeg
  • 3/4 teaspoons Ground Allspice
  • 1/4 teaspoons Plus 1/8 Teaspoon Ground Thyme (See Note)
  • 1/4 teaspoons Cinnamon
  • 1/8 teaspoons Cinnamon
  • 1 cup Full-fat Coconut Milk
  • 1/3 cups Crushed Pineapple (with Juice)
  • 2 Tablespoons Pineapple Juice
  • 2 teaspoons Coconut Aminos
  • 1-1/4 teaspoon Fresh Lime Juice
  • 1 pinch Salt
  • 3 cups Cauliflower, Cut Into Bite-sized Pieces
  • 8 ounces, weight Fresh Raw Shrimp
  • 1/4 cups Cilantro, Chopped

Method

  • In a large pan, heat olive oil on medium-high heat. Add sliced carrots and cook until they just begin to soften, about 3 minutes. Add red pepper, red onion, habanero pepper, ginger and garlic and turn heat down to medium. Cook, stirring frequently, until veggies are tender, about 5 minutes.
  • Add nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until spices are fragrant, just about a minute or so. Pour in coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice and a pinch of salt. Turn temperature up to medium-high and bring to a boil. Boil for 1 minute.
  • Once boiled, reduce heat to medium and simmer, stirring occasionally, until sauce begins to thicken, about 8-10 minutes.
  • While sauce cooks, place cauliflower into a large food processor and process until broken down and rice-like. Place cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. You can also steam in the oven if you prefer not to use a microwave. Set aside.
  • Once the sauce has thickened, turn heat down to medium-low and stir in shrimp. Cover and cook until shrimp are opaque, about 2-3 minutes. Stir in cilantro and divide cauliflower rice between plates. Scoop the stew over the rice and devour.
  • Notes:
  • 1. I recommend not adding the habanero seeds, and just adding the whole minced pepper. Once the dish is done, taste it. If you need more heat, add a few of the seeds in. Careful, they are spicy.
  • 2. Don't have a 1/8 teaspoon measure? Just eyeball half of your 1/4 teaspoon measure-it doesn't need to be perfect!

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