About
This rich and creamy take on risotto replaces Arborio with cauliflower rice, creating an indulgent low carb version of this classic dish.
Where the recipe calls for jumbo shrimp, opt for ready cooked and shelled shrimp as this keeps cooking and preparation simple, and the shrimp simply require adding to the dish at the end and cooking through.
Ingredients
- 5.3 ounce jumbo shrimp by publix
- 3 cup cauliflower rice
- 2 tablespoon butter
- 1 ½ tablespoon chives
- 1 tablespoon olive oil
- ½ ounce creme fraiche by yoplait
- 1 tablespoon parmesan cheese
- ½ cup vegetable stock pot by knorr
- 1 tbsp chopped shallots raw
- ½ tablespoon lemon juice raw
- 1 tablespoon lemon peel raw
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Heat two tablespoons of butter in a large pan over a medium heat.
- Finely slice the shallot and add to the pan, cooking until tender.
- Add the cauliflower rice to the pan along with the olive oil. Fry for 1-2 minutes, coating in the oil and butter.
- Add half the vegetable stock to the pan and continue to cook until the liquid has been fully absorbed, then add the remaining stock.
- Once all the liquid has evaporated, stir the crème fraiche into the cauliflower rice.
- Finely chop the chives and add 1 tablespoon to the pan along with the jumbo shrimp, lemon zest and juice and continue to cook until the shrimp are piping hot through – 2-3 minutes.
- Scatter with the remaining chives and parmesan to serve.
Nutrition Facts
- Servings: 2
- Calories: 361.4kcal (per serving)
- Fat: 24.1g (per serving)
- Carbs: 13.4g (per serving)
- Protein: 22.3g (per serving)
