Cauliflower Pilaf, Curried Shrimp & Beets

By gwendee1

Cauliflower is the tofu of the vegetable world, absorbing bold flavors while keeping dishes light. Slash 15 g of carbs per serving and boost fiber intake by choosing veggie blend over your standard grain-based dish.

Ingredients

• Cauliflower Pilaf
• 2 c coarsely grated raw cauliflower florets
• 1/4 c sliced toasted almonds
• 1/4 c dried currants (we used Sun-Maid Zante Currants)
• 1/4 c diced dried apricots
• 1/4 fresh orange juice
• 2 scallions, thinly sliced
• 2 Tbsp thinly sliced fresh mint
• 2 Tbsp extra virgin olive oil
• 1 tsp grated orange zest
• Curried Shrimp
• 1 lb extra large (16–20 count) wild shrimp, peeled and deveined, with tails
• 1 Tbsp Indian curry paste (hot or medium)
• 1 Tbsp fresh orange juice
• 2 tsp coconut oil
• 1/2 c light coconut milk
• 1 Tbsp thinly sliced fresh basil
• Beets
• 8 cooked peeled baby beets, quartered
• 1 Tbsp butter

Details

Adapted from prevention.com

Preparation

Step 1

1. PLACE all pilaf ingredients in large bowl and mix well. Chill, covered, 2 to 4 hours. (Makes 3 cups.)
2. REMOVE pilaf 1 hour before serving, check seasoning, and add salt to taste. As pilaf comes to room temperature, combine shrimp, curry paste, and orange juice in medium bowl, tossing well to coat. Chill, covered, 30 minutes.
3. PLACE large skillet over medium heat. When hot, add coconut oil and then carefully add shrimp in single layer with marinade. Cook 1 minute. Stir in coconut milk and basil, cover, and cook 2 minutes. Remove lid, stir, and cook until shrimp are opaque, about 1 minute. Remove from heat and season to taste.
4. ADD beets and butter to medium skillet over medium-low heat while shrimp cook. Season to taste. Cover and cook, stirring occasionally, until beets are heated through, about 4 minutes.
5. DIVIDE shrimp and pilaf among 4 plates and serve with beets.

NUTRITION (per serving) 352 cal, 19 g pro, 31 g carb, 6 g fiber, 21 g sugars, 18 g fat, 6.5 g sat fat, 810 mg sodium