Ingredients
- ½ tablespoon olive oil
- 1 large carrot sliced
- 1 large red bell pepper sliced
- ⅓ cup red onion diced
- 1 large habanero pepper minced, with the seeds reserved
- ¾ teaspoon fresh ginger minced
- 1½ teaspoons garlic minced
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground allspice
- ¼ + ⅛ teaspoon dried thyme
- ¼ + ⅛ teaspoon cinnamon
- 1 cup full-fat coconut milk
- ⅓ cup crushed pineapple with juice
- 2 tablespoons pineapple juice
- 2 teaspoons coconut aminos
- 1¼ teaspoons fresh lime juice
- Pinch of salt
- 3 cups cauliflower cut into bite-size pieces
- 8 ounces fresh raw shrimp
- ¼ cup cilantro chopped
Instructions
- In a large pan, heat the olive oil over medium-high heat. Add the carrots and cook until they just begin to soften, about 3 minutes.
- Add the red pepper, red onion, habanero pepper, ginger, and garlic to the pan, then reduce the heat to medium. Cook, stirring frequently, until the veggies are tender, about 5 minutes.
- Add the nutmeg, allspice, thyme, and cinnamon and cook, stirring constantly, until the spices are fragrant, about 1 minute.
- Add the coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice, and a pinch of salt. Increase the temperature to medium-high and bring to a boil. Boil for 1 minute.
- Reduce the heat to medium and simmer, stirring occasionally, until the stew begins to thicken, about 8-10 minutes.
- While the stew cooks, place the cauliflower into a large food processor and process until broken down into a rice-like texture.
- Place the cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. Set aside.
- Once the stew has thickened, reduce the heat to medium-low and stir in the shrimp. Cover and cook until the shrimp are opaque, about 2-3 minutes.
- Stir in the cilantro and divide the cauliflower rice between two plates.
- Ladle the stew over the rice and DEVOUR.