Herb-Poached Shrimp With Cauliflower Couscous And Brown Butter

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Ingredients

6 ounces daikon radish, peeled and cut into 1/2-inch dice (2 cups)

1/2 cup unseasoned rice vinegar

1/4 cup sugar

1/2 tablespoon Madras curry powder

Salt

1/2 teaspoon coriander seeds

1 small star anise pod

1/2 cinnamon stick

1/2 teaspoon black peppercorns

2 cups extra-virgin olive oil (preferably Spanish)

12 thyme sprigs, tied with string

2 bay leaves

1 head of garlic, cut in half horizontally

Freshly ground pepper

24 large shrimp (about 1 pound), shelled and deveined

1 large head of cauliflower (about 3 pounds)

1 apricot, finely diced

2 tablespoons finely chopped basil

2 tablespoons coarsely chopped toasted pistachios

2 small plum tomatoes—peeled, seeded and finely diced

1 stick plus 2 tablespoons unsalted butter

1/3 cup snipped chives

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