Creamy Garlic Shrimp Cauliflower Rice Risotto
The creamiest, low carb, good for you risotto complete with seared prawns, garlic and wine! In less than half the time it takes to make a normal Risotto. All in one pan at the cheap cost of zero guilt!
Foto: Cafe DelitesIngredients
- 1 head large cauliflower (leaves and stalk removed, chopped into florets)
- 14 oz prawns/shrimp (peeled, tails intact)
- 2 tablespoons butter
- 4 cloves garlic (crushed)
- 1/2 medium lemon (juiced)
- 1 tablespoon olive oil (coconut oil)
- 1 cup cream
- 1/4 cup dry white wine
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon salt to taste (about 1-2 teaspoons)
- 2 tablespoons parsley (finely chopped)
- 1/2 teaspoon cracked pepper
- Lemon wedges to serve
Steps
In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
Melt butter in a large pan or skillet over medium heat. Add prawns (shrimp) and sear them while stirring them occasionally until they just start to change in colour. Add garlic and lemon juice and fry for an additional minute. Add the oil and the cauliflower 'rice' to the pan, and fry for a few minutes until glossy and coated in all of the pan flavours. Stir through the cream, wine and cheese. Season with salt; reduce heat to low, cover the pan and cook while stirring occasionally until cauliflower is creamy and tender (about 6-8 minutes).
Serve with parsley, pepper, lemon wedges and top with additional cheese if you like.
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