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1
In a large pan, heat olive oil on medium-high heat. Add sliced carrots and cook until they just begin to soften, about 3 minutes. Add red pepper, red onion, habanero pepper, ginger and garlic and turn heat down to medium. Cook, stirring frequently, until veggies are tender, about 5 minutes.
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2
Add nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until spices are fragrant, just about a minute or so. Pour in coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice and a pinch of salt. Turn temperature up to medium-high and bring to a boil. Boil for 1 minute.
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3
Once boiled, reduce heat to medium and simmer, stirring occasionally, until sauce begins to thicken, about 8-10 minutes.
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4
While sauce cooks, place cauliflower into a large food processor and process until broken down and rice-like. Place cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. You can also steam in the oven if you prefer not to use a microwave. Set aside.
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5
Once the sauce has thickened, turn heat down to medium-low and stir in shrimp. Cover and cook until shrimp are opaque, about 2-3 minutes. Stir in cilantro and divide cauliflower rice between plates. Scoop the stew over the rice and devour.
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6
Notes:
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7
1. I recommend not adding the habanero seeds, and just adding the whole minced pepper. Once the dish is done, taste it. If you need more heat, add a few of the seeds in. Careful, they are spicy.
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8
2. Don't have a 1/8 teaspoon measure? Just eyeball half of your 1/4 teaspoon measure-it doesn't need to be perfect!
