Shrimp Curry By Miss Asia Pacific International 2019

Shrimp Curry

1 pc bell pepperscubed

½ cup carrotssliced

1 pc small red onionchopped

½ cup chopped mushrooms

1 tbsp curry powderdivided

½ tbsp garlic powderdivided

1 tsp cayenne pepperdivided

1 tbsp minced garlic

1 cup bean sprouts

1 kg shrimpcleaned and deveined

1 cup all-purpose cream

salt and pepper to taste

Cauliflower Rice

2 heads cauliflower

2 cups water

Shrimp Curry

Heat the oil and cook the bell peppers until slightly soft. Season with salt and pepper

Add half of the carrots, onions, and mushrooms. Cook until onions are translucent.

Add half of the curry powder, garlic powder, and cayenne pepper. Stir fry until combined.

Mix in the garlic and bean sprouts. Season with salt and pepper. Set aside.

In the same pan, pan fry the shrimps until they change color. Season with the rest of the curry powder, garlic powder, and cayenne pepper.

Mix in the all-purpose cream and season with salt and pepper. Set aside.

Cauliflower Rice

In a food processor, pulse the cauliflower pieces until they look like rice.

Boil the water and add the cauliflower. Boil for 2 to 3 minutes. Drain and set aside.

Assembly

Place the cauliflower rice on a plate and top with the shrimp, vegetables, and the remaining carrots. Serve hot.