Italian Shrimp & Creamy Riced Cauliflower
Roasted Red Peppers, Almonds & Parmesan, Honey Dijon Dressing
This was a recipe I got from Green Chef – but made it my own variation. You can make this recipe as a Risotto if you’re not carb/sugar conscious as well. The whole family enjoys this as is and never complains its not “rice”.
SERVES 4
- 1 oz. Roasted Nuts – Coarsely chopped
- 20 oz. Shrimp – Raw shrimp tails removed.
- 2 tsp. Italian seasoning
- 1 tsp. Crushed red pepper flakes
- 20 oz. Frozen Riced Cauliflower (2 bags) -thawed
- 1 jar of Roasted Red Peppers
- 3 oz. Cream cheese
- Up to 4 Tbsp. Half & Half – added gradually only if necessary
- 4 oz. Parmesan cheese – you’ll want quality cheese for this, not Kraft Grated.
- 1 1/2 oz G Hughes Honey Dijon Sugar Free Dressing
- 6 Tbsp. butter
- Salt & Pepper
- Olive Oil
1 – PREP
- Roughly chop roasted almonds.
- Remove all tails off of the shrimp.
- Chop Roasted Peppers
2 – SEASON SHRIMP
- Rinse shrimp. Pat dry with paper towels. Place in a medium bowl, season with Italian seasoning, salt and pepper. Sprinkle with crushed red pepper flakes to taste. Drizzle with Olive Oil. Stir to coat.
3- COOK SHRIMP
- Heat 2 Tbsp of butter in a large sauté pan over medium-high heat. Add shrimp to the hot pan. Cook 5-6 minutes or until fully cooked, stirring occasionally. Remember the shrimp will continue to cook after you take it off the heat- so don’t over cook them. Shrimp is fully cooked when internal temperature reaches 145 degrees. If you cook the too long they’ll taste rubbery.
4 – COOK CAULIFLOWER & PEPPERS
- Heat 1 1/2 Tbsp olive oil in pan used for shrimp over medium-high heat. Add thawed cauliflower to hot pan. Cook 3-4 minutes, or until lightly browned, stirring occasionally
- Add roasted red peppers. Stir and cook until liquid has evaporated, stirring occasionally.
- Remove from heat. Add cream cheese, about 1/2 of the Parmesan cheese, and 4 Tbsp of butter. Season with Salt and pepper. Stir until creamy and butter has melted. Add 1 Tbsp of half and half if needed, at a time to increase creaminess.
5 – PLATE
- Divide the rice between the bowls. Top with Shrimp. Drizzle with honey Dijon dressing, olive oil almonds and remaining Parmesan cheese.