Sunday, October 14, 2012

Shrimp with Garlic Lemon Cauliflower Rice

It's truly amazing what you can do with a head of cauliflower. It is hands down my favorite side to every meal, especially since you can prepare it a number of different ways that taste totally different from one another. This one is giving my cauliflower fried rice and my Mexican cauliflower rice a run for their money.

*Serves 2*

1/2 pound Jumbo shrimp (preferably those that you shell and de-vein yourself)
1/2 head Cauliflower
1/4 cup Green onion, chopped
1/2 Yellow onion, chopped
1 Tbsp Garlic, minced
2 Tbsp Lemon juice
2 tsp Dill
1 tsp Garlic powder
3 Tbsp Unsalted butter
1/4 cup Coconut milk
Coarse salt and pepper to taste

Peel, de-vein, and clean the shrimp and set aside. In a large pan on medium heat, melt one Tbsp of the butter and sautee the yellow onions until translucent. Meanwhile, rice the cauliflower in a food processor. Add the riced cauliflower to the pan with the onions and stir well. Add coconut milk, dill, garlic powder, lemon juice, salt, and pepper. Continue to stir. After about five minutes, add the green onion (save a little for garnish), another Tbsp of butter, and the minced garlic. Cook for another two minutes, then plate. Add the final Tbsp of butter to the pan along with the shrimp and cook until orange (approximately three minutes). Plate the shrimp on top of the cauliflower. Garnish with green onion.

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