While it may be 97 degrees, with a heat index of over 100, in South MS I still feel the urge to make a batch of cool-weather chowder. We visited friends in Grand Isle, LA recently for a little R&R, boating, fishing, and crab trappin’. You can catch blue crabs right off of the pier and it’s so much fun. Once you’ve caught a decent number of crabs you boil them in a large pot w/spices and vegetables (similar to a crawfish boil). They are delicious. Our friends were gracious enough to let us bring home the leftover boiled blue crab from our weekend stay. We freshly cracked and ate a few but I ultimately decided to break out the stockpot and add the rest to a delicious soup.
7-10lbs Boiled Blue Crab (approx. 2cups of crab meat)
2 cans Amy’s cream of mushroom
1C heavy cream
1/2C vegetable stock
2Tb corn starch
2Tb avo oil
1C shitake mushrooms diced
1 can unsalted corn, drained
6-8 red potatoes, diced & boiled
1 medium onion, diced
4 Tb minced garlic
1 jalapeño, diced
Salt & Pepper to taste
Heat avo oil in a large stock pot over medium heat. Add garlic and onion. Saute until aromatic and onion is translucent. Add mushrooms and stock. Turn heat up slightly and allow mushrooms to soak up the stock and soften a bit. Add corn, potatoes, jalapeño and stir to combine. Add cream of mushroom, heavy cream and corn starch and stir well. Allow soup to bubble a bit at medium/high heat then return back to medium heat. Taste test along the way. Add crab (or protein of choice) and salt and pepper to taste. Remove from heat and serve with crackers, crispy bread or my personal favorite, tomato grilled cheese.
The first time I tried a cauliflower fried rice recipe I made the mistake of throwing everything into the same pan during the cooking process. If you own a wok, which is the traditional way of making fried rice, then you could probably make this happen, no problem. But if you don’t. I repeat. If you don’t. Do not attempt to cook everything in one pan. It will end up looking like a hot mess of clumpy, mushy cauliflower oatmeal w/a strange eggy coating that tastes meh AF. Trust me. And while i’m not really a stickler for my food not touching or anything like that I am a stickler for proper texture in a dish. And seasoning…i’m kind of a stickler on that as well.
I’ve played around with cauliflower rice recipes over the last year or so and feel like i’ve finally come up with one that consistently works. Allow yourself to spread out and utilize every bowl, pot and pan in the kitchen for this recipe. Cook your ingredients separately and then combine for best balance and texture. Get creative and messy-up that kitchen! Heck, you may even want to throw a dinner party and impress a few friends with this dish. Its. That. Good. No one will miss the rice and everyone will walk away healthily satiated and singing your praises.
Shrimp Fried No-Rice
1 head of cauliflower
4 Tbsp avocado oil
1 small onion, diced
2 Tbsp minced garlic
2 whole carrots, chopped
1 C shredded green cabbage
2 Tbsp Liquid Aminos
2 Tbsp Sesame Oil
1 Lb Fresh Shrimp (peeled and rinsed)
2 Tbsp Sriracha Oil (substitute Avo or EVOO oil for less spice)
Salt to taste
Pepper to taste
1. Heat oil in a large sauté pan over medium heat. Saute garlic and onions stirring occasionally until onions are translucent. Add carrots and sauté for 10-15min adding more oil as needed. Add cabbage and stir ingredients until combined. Turn heat to low and cover w/tight lid for approx 10-15min until cabbage and carrots are al dente.
2. Wash and dice cauliflower into 4 quarters. Place diced cauliflower into a food processor and blend until consistency resembles coarse meal. Place your cauli-rice in a large bowl. Set aside.
3. Transfer carrot/cabbage medley from large sauté pan to a medium bowl. Set aside.
4. Re-use large sauté pan. Heat 1 Tbsp of avocado oil over medium heat and add cauli-rice. Stir until evenly coated with oil and cauli-rice begins to simmer. Add carrot/cabbage medley and stir gently to combine.
5. In a medium sauté pan, heat sriracha oil over medium heat. Add shrimp. Stir to coat the shrimp evenly in oil; turning each piece over after 1-2 minutes for even cooking. Turn heat back to low, remove shrimp from pan and fold into cauli-rice mixture in large sauté pan.
6. Re-use leftover sriracha oil in the medium sauté pan. Crack eggs into a small bowl and whisk until combined. Pour egg mixture into sauté pan. Allow eggs to bubble from the bottom slightly before moving mixture around. Use a spatula to gently break apart the eggs being careful not to over work them. Eggs should be fluffy and slightly moist. Remove from heat and fold egg gently into cauli-rice mixture to combine.
7. Add sesame oil and liquid aminos. Salt and Pepper to taste. Gently fold ingredients to combine. Turn heat back to medium and allow to simmer for 1-2 minutes more.
8. Garnish w/sesame seeds, sriracha sauce and diced scallions. Serve while hot and enjoy.