Thursday, May 31, 2012

Curried Haddock & Shrimp Over Coconut Cauliflower “Rice”

Ready for a new fact? Here it goes...I don't really like rice. WHOA! A self-proclaimed foodie who doesn't like rice? I know, it's weird but it is real, my friends.

Who just walked out after reading that?

I'm sorry to all of those who I have just majorly let down, but listen, I cannot help it. I would rather eat quinoa or couscous or noodles or potato. Okay, you probably got my point after I said "I don't really like rice," but I always feel like it's just there to fill up the rest of the plate. Of course there are exceptions (as there are to any rules); I like it as part of a recipe- chilaquile or stuffed peppers, for example. And, I DO like risotto. I actually love risotto but I just don't really care for a side of plain rice. So, I think I am done trying to explain my rice issue.



My lovely best friend, Kerri :)
Back to the real discussion at hand: this recipe. The Rice Gods have answered my call, sort of. Actually, my best friend, Kerri, has answered my call, by sharing this blog post with me.

Behold: CAULIFLOWER RICE! I don't know who thought of this concept but it's probably one of the coolest ideas ever.


What? That’s not even close to the same thing, you say? Just you wait. And, as quoted straight from Peter's mouth, "This is better than the real thing."

As I worked on this curried seafood recipe, I decided my version of the cauliflower rice would include coconut infused oil, because coconut goes.so.well.with.curry!

Still not sold on the fact cauliflower rice is a great substitute (I say better) for actual rice? Look at the pictures, and better yet, try this recipe! Obviously I am still in awe over this concept.

This curried seafood and "rice" dish happened in two attempts (sometimes it takes me months), so that already makes me like it. But seriously, it's my favorite thing happening in this kitchen right now! I kinda wish I could just have you all over for dinner.




Cheers to the person who thought of cauliflower rice! And cheers to the first person who cracked open a coconut and tasted it (they were totally rad brave)!

Curried Haddock & Shrimp Over Coconut Cauliflower “Rice”
(Serves 4)
  • ¼ c. coconut flakes
  • 1 head cauliflower (4-5 cups of “rice”)
  • 1 T shredded coconut
  • 1 T coconut milk (this freezes well, so put leftovers in the freezer, or use the rest to make the curry sauce!)
  • 2 green onion, chopped
  • 3 garlic cloves, minced
  • 1 T butter
  • 3 T olive oil, separated
  • ½ lb haddock, cut into 1 ½” cubes
  • ½ lb uncooked Maine or Gulf shrimp, peeled & deveined
  • juice of ½ lime
  • Curry Sauce
  • snow pea shoots, for garnish
Spice Rub
  • ½ T chili powder
  • 1 tsp lime zest
  • 1 tsp cumin
  • 1 tsp dried parsley
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp red pepper flakes
  • ¼ tsp coriander
  • ¼ tsp cardamom
  • pinch of cayenne
I have to save these for Fern. She begs for them as much as she begs for bacon.  No.Lie.
Remove the cauliflower's core, and cut the cauliflower into pieces that will fit through a food processer feed tube.

Using the food processor's smallest grater disc, 
process the cauliflower, so it looks like rice. Set aside.

Toast coconut flakes in large fry pan, over medium heat, for about 3 minutes, or until golden. Stir often, so as not to burn. Coconut burns easily if not watched! Pour into a small serving bowl, and set aside.

Squeeze lime juice in medium bowl.
In another bowl, mix together all spice rub ingredients.

Toss the fish in the juice then dredge each piece in the spice rub. Set on plate, putting any extra globs of spice back in the spice bowl.

Toss the shrimp in the lime juice then add all together to the spice rub bowl, tossing to coat. Allow them to stay in the spice bowl until cook time.

Remember this bad boy?
Meanwhile, warm the curry sauce in a saucepan, on low.

Heat the butter and 2 T olive oil on low heat for 3 minutes. Add the shredded coconut and allow to infuse the oil for 2 minutes. Add the coconut milk, allow flavors to meld 1 more minute.

Turn the heat to medium and add the green onion. Pan-fry for 2 minutes, stirring often.
Turn the heat to medium-high. Add the garlic and the cauliflower, stirring into the onion mix. Spread into an even layer and fry 5 more minutes, until some starts to turn brown (like fried rice), stirring only once or twice to prevent it from totally sticking.
Season with salt and pepper.

Add to an oven-safe bowl, scraping up all of the brown bits. Cover and keep warm in oven on low.

Heat the remaining 1 T olive oil on medium heat. Add the haddock cubes and cook for 1 minute.
Flip and continue to cook for 1 minute more, or just until the fish begins to flake.

Remove from pan, turn the heat to med-high, add the shrimp and spread them out evenly. Leave them to cook for 30 seconds. Turn off the heat and flip them, allow them to sit for 30 more seconds. Remove the pan from the warm burner, cover and let sit for 1 minute. 

Add the fish back to the pan with the shrimp. Toss gently to meld flavors, being careful not to break up the fish too much.

Serve “rice” in a bowl. Top with fish and shrimp and drizzle with curry sauce. Sprinkle with toasted coconut and pea shoots.

Kerri, I am a changed woman <3