GREEN CURRY AND PUMPKIN SHRIMP
GREEN CURRY AND PUMPKIN SHRIMP
By: Rose Marie Jarry, Master Chef at Kronobar
30 minutes, 4 servings, gluten-free, pescatarian, dairy free.
Ingredients
- 3 cups cooked pumpkin puree
- 3 cups organic veggie broth
- 2 tablespoons green curry paste
- 4 garlic cloves
- Sea salt and pepper
- 1 tablespoon virgin coconut oil
- 1 red onion, diced
- 2 zucchini, diced
- 24 tiger shrimps
- 1 green pepper, diced
- Fresh chive
Directions
- Take the shell off all the shrimp.
- Heat up a pan and roast the peppers, zucchini, and onion in the coconut oil for 2-3 minutes. Add the shrimp and cook them until they become all red. Be careful to not overcook them, as soon as they became red remove the pan from the heat.
- Blend the pumpkin puree along with the garlic, veggie broth, curry paste, and spices.
- Pour the puree mix into a saucepan and warm it up.
- Once it is warm, pour some of this puree into a bowl and top it with some shrimp and veggies mix. Garnish with fresh chives. Repeat this operation for each serving.
- Enjoy!
Comments
Post a Comment