Shrimp & Cauliflower Maafe
with Crunchy Peanut Topping
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Cold night, warm stew… that’s what we’re thinking. And we’re turning to Senegal and Mali for inspiration when it comes to this paleo-rich peanut sauce with hints of curry and spice. It coats tender pink shrimp and cauliflower florets under a crunchy peanut garnish.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 15ml Ginger paste
- 15ml Minced garlic
- 300g Cauliflower florets
- 25g Chopped peanuts
- 60ml Coconut curry sauce
- 30ml Tomato paste
- 30g Peanut butter
- 9g Berbere Bounty spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, turmeric, allspice, coriander seeds, cinnamon, cloves)
Contains: Mustard • Peanuts • Shrimp
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Small pan
Whisk
Total Fat
26 g
Saturated Fat
5 g
Sodium
1230 mg
Total Carb
24 g
Sugars
8 g
Protein
43 g
Fibre
7 g
Preparation
Start the maafe
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the cauliflower (halve if large) and sauté, 3 to 4 min., until beginning to brown.
Toast the peanuts
- Meanwhile, in a small pan, heat a drizzle of oil on medium.
- Add ⅓ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl.
Continue the maafe
- To the pot, add the tomato paste, ginger, remaining garlic, ½ the spices and S&P.
- Sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut curry sauce, peanut butter and 1 ½ cups water (double for 4 portions); bring to a slow boil.
- Reduce to a simmer and cook, whisking often, 3 to 4 min., until the peanut butter is incorporated.
Finish the maafe
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pot, add the shrimp.
- Cook, stirring often, 2 to 4 min., until the shrimp* are opaque and cooked through.
Plate your dish
- Divide the maafe between your bowls.
- Garnish with the peanuts. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
