This is the last of the Smokey Southwestern Pork Tenderloin and Roasted Carrots and Cauliflower. The carrots and cauliflower is what I will be using today.
Because I used my All-purpose Seasoning on the vegetables I have a little more versatility for this next dish. You will never know this was first made to go with something that had a Smokey Southwestern flavor profile. The vegetables are completely transformed into a sating Shrimp Chowder.
- 1 tbsp Avocado Oil
- 1/2 large onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- Remaining cauliflower and carrots (roasted in round 1), chopped
- 2 Apples (honey crisp, fuji) peeled, cored, chopped
- 1-inch ginger, fresh, minced
- sea salt, to taste
- 1 c chicken broth
- 1 can of coconut cream
- 2 limes, 1 tested and juiced, 1 for garnish
- 12 oz. shrimp, peeled, deveined
Over medium heat add avocado oil, onion, celery, apples, garlic and ginger to a large dutch oven. Season with sea salt. Cook until veggies or translucent and softened. Add cauliflower and carrots. Stir until well combined.
Add lime zest and juice; stir. Add chicken broth to deglaze the pan, scraping all the bits on the bottom of the pan. Add coconut cream, stirring until well combined.
Meanwhile, as the chowder is cooking chop shrimp in halves or thirds. By doing this you will have shrimp in every bite.
Over medium heat add shrimp to an avocado oiled cast iron skillet. Make sure the skillet is hot before adding shrimp. Cooking the shrimp will only 2-3 minutes. You do not want to over cook the shrimp. They will finish in the chowder.
Add cooked shrimp to chowder. Stir until well combined. Garnish with a lime wedge to squeeze into chowder. Serve. Eat. Enjoy.