Cashew-Topped Shrimp Jalfrezi
with Poblanos & Cauliflower 'Rice'
Cooking time
20 minutes
Servings
2/4
Calories
350 /serving
Jalfrezi is an Indian stir-fry that’s saucy with tomato and peppers. Keep the spices warm but not red hot, as you sauté ginger, garlic and chopped poblanos with juicy curls of shrimp. For slow carb smarts, it’s served with toasted cashews and riced cauliflower.
We will send you:
- 285g Shrimp (BAP-certified)
- 20g Ginger
- 2 Poblano peppers (or green peppers)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 2 Scallions
- 2 Garlic cloves
- 60ml Vegetable demi-glace
- 30ml Tomato paste
- 25g Roasted cashews
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Cashews • Shrimp • Sulphites
You will need:
Large pan
Medium pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
3 g
Sodium
1250 mg
Total Carb
34 g
Sugars
11 g
Protein
28 g
Fibre
9 g
Preparation
Toast the cashews & sauté the cauliflower rice
- Heat a medium, dry pan on high.
- Add the cashews and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a cutting board. Once cool, roughly chop.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with S&P.
Mise en place
- Meanwhile, mince the garlic. Peel and mince the ginger. Combine in a small bowl.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Halve, core and medium-dice the poblanos.
Start the jalfrezi
- In a large pan, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions, garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the poblanos and sauté, 2 to 3 min., until beginning to soften; season with the spices and S&P.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
Finish the jalfrezi
- Pat the shrimp dry and remove the shells from the tails; season with S&P.
- To the pan, add the shrimp and cook, 1 to 2 min., until partially cooked.
- Add the demi-glace and ¼ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until slightly thickened and the shrimp* are opaque and cooked through.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the jalfrezi.
- Garnish with the cashews and green tops of the scallions. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
