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Potato and carrot casserole with shrimp

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Ingredients for 2 servings:

  • 500 g potatoes
  • 500 g carrot(s)
  • 125 ml coconut milk
  • lemon(s)
  • 1 clove(s) garlic
  • 1 tbsp curry powder
  • 1 tsp cumin
  • e.g. salt and pepper
  • e.g. chili powder
  • 250 g shrimp
  • 125 g cheese (medium Gouda), finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel the potatoes and carrots and slice them into even-thick slices. Combine the coconut milk, the juice of half a lemon, the crushed garlic clove, and the spices. Add about 1 teaspoon of salt and season with pepper and chili powder to taste. Pour the vegetables and coconut milk into a greased baking dish and mix well. Pre-cook at about 175°C for 15 minutes. Sprinkle the shrimp and finely chopped Gouda cheese over the top and return to the oven for another 45 minutes, until the cheese is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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