Pineapple Chipotle Shrimp Cauliflower Rice Bowl Food

SOUTHWESTERN CAULIFLOWER RICE BOWLS WITH SHRIMP & AVOCADO CREMA

Steps:

• Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.
• Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring once or twice, until just cooked through, about 4 minutes. Transfer to a bowl and cover to keep warm. Add the remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about 5 minutes.
• Combine beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl. Combine corn and the remaining 2 tablespoons cilantro in another small bowl.
• To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS

Steps:

• For the shrimp: Preheat the grill or the oven to 350 degrees F.
• Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
• Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
• For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
• To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

PINEAPPLE CHIPOTLE SHRIMP CAULIFLOWER RICE BOWL

Steps:

• First, make the peppers. In a large skillet, heat 1 Tbsp ghee until hot. Add the chopped onion and 1 Tbsp garlic. Stir with a wooden spoon and sauté for about 5 minutes over medium heat, until the onions start to become translucent.
• Add the frozen peppers, and cook an additional 5 minutes, until they start to soften.
• Add the cauliflower rice and cook for another 5-7 minutes.
• Season the skillet with 1 tsp salt, chipotle powder, and you could even add in a little of your favorite taco seasoning if you like! (but remember, we still have the sauce!)
• While the skillet is cooking, make the chipotle-adobo sauce. Stir all the ingredients together and set aside until serving.
• Meanwhile, in a small skillet, heat another Tbsp of ghee. When it's hot, add the shrimp and cook for about 2-3 minutes a side (depending on the size of your shrimp), until cooked through.
• Assemble the bowls! Start with the cauliflower rice / peppers mixture on the bottom, top with sliced pineapple, mango, avocado, and a slice of lime, and add the shrimp on top. Drizzle with the chipotle-adobo sauce and eat up!