Brazilian Shrimp in Cashew-Ginger Sauce with Coconut Couscous and Citrusy Collard Greens

Instructions

1. 1

   1. Place the cashews in hot water for 15 minutes. Drain and blend them with 180 ml (3/4 cup) water until very smooth. Set aside.

2. 2

   2. Season the shrimp with 30 ml (2 tbsp) lime juice, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Let them rest for 10 minutes while you prepare the other components.

3. 3

   3. In a bowl, combine the corn couscous flakes with 180 ml (3/4 cup) water, 120 ml (1/2 cup) coconut milk, and 2 g (1/4 tsp) salt. Fluff with a fork and let hydrate for 10 minutes.

4. 4

   4. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sauté the shrimp for 1 to 2 minutes per side, until just pink. Transfer to a plate so they do not overcook.

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   5. In the same skillet, reduce to medium heat and add the remaining 15 ml (1 tbsp) olive oil. Cook the onion for 4 minutes. Add the 12 g (4 cloves) chopped garlic and grated ginger, and cook 1 minute more.

6. 6

   6. Add the crushed tomato and sweet paprika. Cook for 3 minutes, stirring, until the tomato loses some of its raw acidity.

7. 7

   7. Pour the cashew cream and 240 ml (1 cup) coconut milk into the skillet. Cook over medium-low heat for 5 minutes, stirring often, until creamy. Season with the remaining 2 g (1/4 tsp) salt and 1 g (1/4 tsp) black pepper.

8. 8

   8. Return the shrimp to the skillet along with half of the chopped cilantro. Cook 2 minutes more, just until the shrimp are fully cooked and juicy. Keep warm over very low heat.

9. 9

   9. Transfer the hydrated couscous to a steamer or a heatproof steaming dish. Steam for 8 to 10 minutes, until tender. Then mix in the butter with a fork to loosen the grains.

10. 10

    10. In another large skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the 6 g (2 cloves) sliced garlic and cook for 30 seconds. Add the collard greens and sauté for 3 to 4 minutes until tender but still bright. Stir in the lime zest and 15 ml (1 tbsp) lime juice, then turn off the heat.

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    11. If you want to keep the couscous warm, you may place it for 5 minutes in a preheated oven at 250 °F / 120 °C, tightly covered.

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    12. Serve a bed of coconut couscous, spoon the shrimp and sauce over the top, and add the citrusy collard greens on the side. Finish with the remaining cilantro.