Norwegian Cauliflower With Shrimp Sauce Blomkal Med Reke Food

CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY

Steps:

• Pulse cauliflower in a food processor until broken into rice-sized pieces.
• Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
• Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
• Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
• Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
• Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
• Enjoy!

CAULIFLOWER AND SHRIMP CALDIN

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut 15 minutes.
• Break shell with a hammer or back of a heavy cleaver and remove flesh, prying it out carefully with tip of a flat-head screwdriver. Remove brown membrane with a sharp paring knife or vegetable peeler.
• Coarsely chop one third of coconut (reserve remainder for another use) and finely grind in a blender. Measure out 1/2 cup ground coconut (reserve remainder for another use) and purée with garlic, half of onion, and 1/2 cup water in blender until a paste forms.
• Cook remaining onion in oil in a wide 4- to 5-quart heavy pot over moderate heat, stirring, until softened, about 5 minutes. Add coconut paste, cumin, turmeric, and chile and cook at a bare simmer (do not let boil), stirring, 3 minutes. Stir in 2 cups water and cook at a bare simmer (do not let boil), uncovered, 15 minutes. Add cauliflower and cook at a bare simmer (do not let boil), uncovered, stirring occasionally, until just tender, 15 to 20 minutes.
• While cauliflower cooks, toss shrimp with 1/2 teaspoon salt in a small bowl. Gently mash tamarind pulp with remaining 2 tablespoons water in another small bowl until pulp is softened. Force pulp through a sieve into a bowl, discarding seeds and thick fibers.
• Pat shrimp dry and stir into cauliflower along with tamarind, canned coconut milk, and vinegar. Bring to a bare simmer (do not let boil) and cook until shrimp are just cooked through, about 3 minutes. Stir in remaining teaspoon salt.
• *Available at Indian markets and Kalustyan's (800-352-3451; kalustyans.com).

NORWEGIAN CAULIFLOWER WITH SHRIMP SAUCE - BLOMKAL MED REKE

Steps:

• Peel and de-vein the shrimp, reserving the shells, and coarsely chop the shrimp meat into 1/2-inch sized pieces; then set the meat aside.
• Place the reserved shrimp shells only (not the uncooked shrimp meat) in a stockpot together with the water; turn temperature to high and bring to a boil, then reduce to low, cover, and let simmer for 20 minutes.
• While stock is simmering, break the cauliflower into small florets and steam until tender, about 15 minutes.
• Strain shells from the stock and reserve the liquid.
• Add flour to butter in a saucepan over medium heat and cook until golden.
• Gradually stir in the shrimp stock and half and half and whisk together until thick.
• Add salt and white pepper and stir well, then add the uncooked chopped shrimp and cook for about 5 minutes or until shrimp turns pink, careful not to overcook or the shrimp will toughen.
• Remove from heat and pour the sauce over the steamed cauliflower in a large serving dish; serve with bread and a green salad.
• Note: if you put the completed dish into a crockpot or other thermal container, it can also travel well to potlucks.

CAULIFLOWER "RISOTTO" WITH SHRIMP AND PEAS

Steps:

• Heat the oil in a large, nonstick skillet over medium heat. Add the shallot and cook until softened, 2 minutes. Stir in the cauliflower rice, salt, and pepper and cook for 2 minutes.
• Sprinkle the flour over the cauliflower and stir to incorporate, then add the milk and cook, stirring occasionally, until it comes to a gentle boil. Stir in 1/2 cup of the Parmesan cheese until incorporated, then add the shrimp and the peas.
• Return to a simmer, then continue to cook, stirring occasionally, until the shrimp are pink and no longer translucent and the sauce has thickened, about 5 minutes more. Season with additional salt to taste, then serve immediately, garnished with basil and the remaining Parmesan.

HOT CAULIFLOWER WITH SHRIMP

Steps:

• Trim cauliflower, wash thoroughly and cook whole in boiling salted water. Meanwhile make sauce. Combine milk, onion and dill. Bring to a boil. Strain milk and keep hot. melt butter, stir in flour and cook 3 minutes, stirring constantly. Do not brown. Stir hot milk into mixture and cook, stirring constantly, until thickened and smooth. Cook 2 minutes longer. Season with salt and pepper. Add chopped shrimp and cook over low heat until heated through. Fold whipped cream into sauce. Place hot cauliflower on hot serving dish and pour sauce over it. Decorate with whole shrimp and dill.

REKESUPPE NORWEGIAN SHRIMP SOUP

Steps:

• add veggies and salmon to stock dicing salmon.
• cook until carrots are tender
• mix butter and flour together.
• add to soup.
• add cream as i said i used canned milk
• add shrimp and mussels dont boil just cook until mussels open and shrimp is pink.