Hungarian-style Stew of Shrimp with Cauliflower and Beans


1 onion
2 tablespoons olive oil
1 clove garlic, crushed
1 head cauliflower, about 3/4 pound
1 tablespoon paprika
1 teaspoon caraway seeds
2 bay leaves
1 can (14-1/2 ounces) chopped tomatoes
1-1/2 cups frozen green beans
2/3 pound cooked large shrimp
3/4 cup plain yogurt


  1. Finely chop the onion. Put the oil, onion, and garlic in a large saucepan over medium-high heat. Cook for 5 minutes, or until the onion is beginning to soften.
  2. Break the cauliflower into bite-sized florets and add them to the pan. Stir in the paprika, caraway seeds, and bay leaves. Cover and cook for 2 minutes.
  3. Stir in the chopped tomatoes and 4 tablespoons of boiling water. Return to a boil, reduce the heat slightly, cover, and simmer for 3 minutes, or until the cauliflower is just tender.
  4. Stir in the frozen green beans. Return to a boil, cover, and cook for 2 minutes. Finally, add the shrimp and gently heat through for a minute. Serve topped with a large spoonful of yogurt.

Makes 4 servings.

Cook’s Tip

Tender young cauliflower leaves and stalks are mild and sweet, and are just as nutritious as the florets. Although not used in this recipe, reserve leftover leaves and stalks for another use.

Source: Super Foods Cookbook