Shrimp and cauliflower

Anyone who knows me well knows that shrimp is my favorite food, and I will eat it almost any way it is fixed. I ran across this recipe earlier in the week and knew I would have to try it.

Coconut Shrimp Soup

1 tablespoon vegetable oil

1 small piece fresh ginger, grated

2 garlic cloves, minced

1/4 to teaspoon red-pepper flakes

1 pound carrots, peeled, halved lengthwise and thinly sliced

1 (13.5-ounce) can coconut milk

1 tablespoon cornstarch

4 ounces angel hair pasta

1 1/2 pounds large shrimp, peeled, deveined and tails removed

1/4 cup fresh squeezed lime juice

Coarse salt

4 scallions, thinly sliced

Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic and pepper flakes; cook, stirring until fragrant, for about one minute. Add carrots, coconut milk and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

Break pasta in half; add to pot. Return to a boil, reduce heat to medium and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

Add shrimp; stir until opaque, about 1 minute. Remove pot from heat and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

A couple of weeks ago I had someone ask about cream of cauliflower soup recipes. I knew Joan Weeks had hundreds of soup recipes in her collection. From the dozen or more she gave me, I pulled out a couple that sounded most like what the person was looking for.

Cream of Cauliflower Soup

1/4 cup water or stock

1 tablespoon butter

1 medium onion, chopped

2 cloves garlic, sliced

1/8 teaspoon nutmeg

4 1/2 cups chicken or vegetable stock

1/2 cup white wine

1 1/2 pounds cauliflower, chopped

1/2 cup heavy cream

Heat water and 1 tablespoon butter. Add onion, cloves garlic and nutmeg and cook 5 to 10 minutes. Stir in chicken or vegetable stock, white wine and cauliflower. Cook until just tender. Puree until smooth. Return to pot and stir in heavy cream. Simmer briefly.

Quick Cream of Cauliflower Soup

2 tablespoons butter

1/4 cup sliced onion

2 small ribs celery with leaves, minced

1 1/2 cups chicken broth

1 head cauliflower, cooked and mashed

1 cup cream

Heat butter. Add onion, celery, chicken broth and cauliflower. Heat to boiling. Reduce heat. Add cream. Do not let soup boil after adding cream. Makes 3 1/2 cups.

Broccoli Corn Bake

1 (16-ounce) can cream-style corn

1 (10-ounce) package frozen broccoli

1 egg, beaten

1/2 teaspoon salt

Dash pepper

1 1/2 cups coarsely crushed saltine cracker crumbs

3 tablespoon melted butter, divided

1 tablespoon minced onion

Combine all and place in a 1-quart buttered casserole. Combine 6 crackers crumbled into crumbs with 1 tablespoon melted butter. Sprinkle over casserole. Bake uncovered at 350 degrees for 35 to 40 minutes.

Glazed Orange Ginger Carrots

10 medium carrots, cut into 1-inch pieces

3 tablespoons butter

1 tablespoon firmly packed brown sugar

1/2 teaspoon ginger

1/2 teaspoon caraway seeds

1 tablespoon grated orange peel

2 tablespoons orange juice

In a 2-quart pan, place carrots. Add water to cover. Cook 10 to 12 minutes; drain. Return to pan. Add rest of ingredients. Cook 4 to 7 minutes. Serves 4.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.