SHRIMP & CAULIFLOWER SALAD - LOW CARB AND GLUTEN FREE
Steps:
- Peel & clean your shrimp, removing the tails also.
- Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8 - 10 minutes or until opaque. Don't over cook them or they will be rubbery.
- Meanwhile, cut all of the florets off of the cauliflower - discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy - you might have to do it in two batches to make sure it cooks evenly.
- While your shrimp and cauliflower are cooling, peel, seed and chop your cucumbers into about 1/2 inch pieces.
- When your shrimp are cool enough to handle, slice into halves or thirds lengthwise to make it pretty, or just chop them roughly if you want to save time.
- Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest and chopped dill. Pour in your olive oil and lemon juice and toss to coat.
- Taste and then season with salt and pepper as desired.
Nutrition Facts : ServingSize 1 cup, Calories 214 calories, Fat 13g, Carbohydrate 5g net, Protein 17g
CREAMY SHRIMP CAULIFLOWER RISOTTO
This creamy cauliflower rice risotto with shrimp is flavored with Parmesan cheese, garlic and fresh parsley.
Provided by Arlyn Osborne
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside.
- Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes.
- Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth.
- Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute.
- Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through.
- Garnish with more parsley and serve with lemon wedges.
Nutrition Facts : Calories 873.8, Fat 16.2, SaturatedFat 8.2, Cholesterol 185.5, Sodium 1303.3, Carbohydrate 140.4, Fiber 2.5, Sugar 1.4, Protein 36.1
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