A Luscious Seafood Curry Cauliflower Bisque for your Valentine

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Celebrating Love! You don’t need to serve up an elaborate 3-course meal for your special romantic meal for two. Sometimes all you need is a simply prepared but tasty dish served with a bottle of champagne to make it feel real special. This creamy bisque is that kind of dish. This can be made with our without the seafood; without the seafood, its a great starter. By adding seafood you can easily serve this as your main course. You can use seared shrimp or scallops – or both, as I did.  Its good to keep things light – after all, you want to be energized and ready for act II!

Seafood Curry Cauliflower Bisque

Ingredients

  • 1 large head cauliflower, cut in florets
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, cut into rings
  • 2 cloves of garlic, minced
  • 1 teaspoon curry
  • 1 teaspoon turmeric
  • 3 cups chicken broth
  • 2 cups heavy whipping cream
  • 6 jumbo shrimp, peeled and deveined, tails on
  • 6 large scallops, cleaned
  • salt and pepper to taste
  • 1 teaspoon thyme leaves
  • garnish with a sprig of thyme

Directions

  1. Preheat oven to 375°F. Place cauliflower on baking sheet
  2. Drizzle with 2 tablespoons oil and sprinkle with salt and fresh cracked pepper to taste Toss to coat
  3. Roast, uncovered, 25 minutes as florets are just beginning to brown
  4. In large pot (le creusette), over medium heat, sautee onion, leek, and garlic until soft- about ten minutes
  5. Add roasted cauliflower, curry, turmeric, broth, and cream to saucepan. Bring to boil; reduce heat and simmer, covered, 10 minutes. Taste and add additional salt, pepper and/or curry to taste. Set aside to cool.
  6. Clean and devein shrimp. Rinse scallops. Place on paper towel. Pat dry. Add salt and pepper. Set aside
  7. Using a blender – blend soup in batches until smooth. Return soup to saucepan
  8. Season to taste with salt and pepper as needed. Heat through. If the soup/bisque is too thick add more chicken broth or water if you are out, to reach desired consistency
  9. In a cast iron skillet, heat 2 tablespoon coconut oil over medium-high heat
  10. When skillet his hot, add shrimp and scallops and cook for 3 minutes or until scallops are browned and shrimp are opaque, turn over and repeat
  11. Spoon a cup of soup in serving bowl.
  12. Place scallops and shrimp in center and garnish with a sprig of thyme
  13. with
  14. Sprinkle thyme leaves over dish and serve immediately.

Gifts:  Vosage Champagne & Chocolate