SHRIMP AND CAULIFLOWER CURRY

This makes 6 total servings, each being 331 Calories, 19.5g Fats, 5.6g Net Carbs, and 27.4g Protein.

The Preparation

24 Oz. Shrimp
5 Cups Raw Spinach
4 Cups Chicken Stock
1 Medium Onion
1/2 Head Medium Cauliflower
1 Cup Unsweetened Coconut Milk
1/4 Cup Butter
1/4 Cup Heavy Cream
3 Tbsp. Olive Oil
2 Tbsp. Curry Powder
1 Tbsp. Coconut Flour
1 Tbsp. Cumin
2 tsp. Garlic Powder
1 tsp. Chili Powder
1 tsp. Onion powder
1 tsp. Cayenne
1 tsp. Paprika
1/2 tsp. Ginger (ground, dried)
1/2 tsp. Coriander
1/2 tsp. Turmeric
1/2 tsp. Pepper
1/4 tsp. Cardamom
1/4 tsp. Cinnamon
1/4 tsp. Xanthan Gum
Salt + Pepper to taste
The Execution

Mix all spices (except xanthan and coconut flour), set aside.
Cut 1 medium onion into slices.
Bring 3 tbsp. olive oil to hot heat in a pan. Add onion, cook onion till soft.
Add butter, heavy cream 1/8 tsp. xanthan and spices, stir it in so it’s all mixed well.
After about 1-2 mins of the spices sweating, add 4 cups chicken broth, and 1 cup coconut milk. Stir well and cover.
Cook for 30 mins, with the lid on. Chop cauliflower into small florets then add to curry. Cook for another 15 minutes, covered.
Detail and devein shrimp, then add them to the curry. Cook for an additional 10-20 minutes with the lid off.
Measure out coconut flour and 1/8 tsp. xanthan gum and stir well into curry. Let cook for 5 minutes.
After 5 minutes, add spinach and mix it in well. Cook for an addition 5-10 minutes with the lid off.

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