About
This simple yet flavorsome cauliflower couscous is loaded with smokey chorizo and juicy jumbo shrimp.
This makes for a great side dish to white fish or served with a salad as part of a light lunch.
Ingredients
- 2 cup cauliflower rice
- 2 ounce chorizo
- 2 ounce seafood shrimp fresh wild jumbo by freshdirect
- 1 tablespoon onion
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon rosemary, fresh
- 1 teaspoon lemon juice
- 1 tablespoon parsley, fresh
- ½ cup chicken broth, bouillon or consomme, ready-to-serve can
Instructions
- Heat the olive oil in a skillet over a medium/ high heat. Roughly dice the chorizo and add to the pan, cooking through until golden and the chorizo has released its oils. Remove from the pan with a slotted spoon and set aside.
- Finely chop the onion and the rosemary and mince the garlic. Add to the pan with the chorizo oil and lemon juice. Sweat gently until tender.
- Add the rice and stir well to combine, soaking up all the chorizo oil.
- Add the stock and bring to a simmer, cooking for two minutes to soften the cauliflower.
- Return the chorizo to the pan along with the shrimp. Simmer for a further 2-3 minutes to heat the chorizo and cook the shrimp so they turn pink and are hot through. There should be no stock left in the pan.
- Stir through fresh chopped parsley to serve.
Nutrition Facts
- Servings: 2
- Calories: 260.5kcal/1090.0kJ (per serving)
- Fat: 18.8g (per serving)
- Carbs: 7.3g (per serving)
- Protein: 16.7g (per serving)
