I think the friends that I tend to hold dearest are those who encourage me to be creative, weather in the kitchen or in other aspects. When we surround ourselves with those who are like-minded that is when we are happy. In this case, I needed a push to come up with a new recipe. Here it is. Enjoy this light seafood meal with a nice pairing of white wine. Sauvignon Blanc, anyone?
Ingredients:
1 pound fresh shrimp, shelled
1/3 cup chopped fresh cilantro (split)
1 Tbsp onion (powder or dehydrated flakes)
2 Tbsp coconut oil
1 medium head cauliflower
1 tsp white pepper
2 cloves garlic, finely chopped
1 jalapeno, finely chopped
salt, to taste
2 limes (split)
Directions:
In a pan over medium high heat, heat coconut oil.
Add shrimp, half of the 1/3 cup of cilantro, and onion.
Sautee until shrimp turn pink and start to curl, stir occasionally.
Once the shrimp are cooked through, remove from heat and set aside.
Meanwhile, "rice" the head of cauliflower in a high speed blender or food processor, like Vitamix.
To get a grits texture, I recommend using the #6 speed setting. Press cauliflower into the blades until small pieces are formed.
In the same pan as the shrimp were cooked in, heat 2 tablespoons of coconut oil and add riced cauliflower.
Add pepper, garlic, jalapeno, the rest of the cilantro, juice from one whole lime, and salt.
Cover and let cook over medium heat for about ten minutes, stir occasionally.
The "rice" is done when it is no longer crunchy- but do not over cook or it will be mushy.
Add shrimp to the grits and use lime wedges as garnish and squeeze over shrimp.
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