I don’t remember exactly how I came across this recipe, but I think it was one of those situations where I took to Pinterest, typed in “shrimp bowl” and looked for something different than anything I’d made before. Not only was this recipe different, it was simple. Win win. And actually, this saves really well so leftovers (yes, even with shrimp) are great the next day, making this a triple win for me.
Start by roasting 1 head (or bag) of cauliflower florets that have been coated with salt, sumac, paprika, and black pepper and drizzled with olive oil. It should take about 20 minutes to get the cauli nice and roasty in a 400 degree oven. While that’s in the oven, begin cooking up whatever grain you’re using as your base – I went with one bag of quick cooking farro. Meanwhile, make a tahini sauce by combining 1/4 cup tahini, 1/4 cup lime juice, 1/8 cup + 1 tbsp water, 2 tsp honey, 1/4 tsp kosher salt, 1 medium jalapeno (seeds and ribs removed), 2 tbsp olive oil, 1 large garlic clove, and 3/4 cup cilantro in a food processor. When the cauliflower is browned, remove from the oven, push to the side of the baking sheet, and add 1 lb. of shrimp that have been coated with the same oil/seasoning mix to the other side. Return to the oven for five minutes. When the farro is done, toss it with as much fresh baby spinach as you want (I used pretty much a full bag) in handfuls so it wilts. Add a bit of the tahini sauce to the farro/spinach mixture so your base is dressed and serve with cauliflower, shrimp, toasted pine nuts, and extra tahini sauce.
I’m not sure I would have figured out this mix of spices, herbs, and jalapeño on my own, but it made for one very interesting and tasty bowl. But mostly, it was that green tahini sauce for me. I’ve never had tahini sauce flavored like this and it truly made the dish. Green tahini > not green tahini.