Roasted Shrimp &

Cauliflower risotto

This is a great meal to make the risotto ahead (it heats up awesome) and then cook the shrimp for 5 minutes.  We also love this hack to cut out the carbs while not cutting out the flavor.  We do at least 3 variations of this dish but this is the core recipe.

Prep Time:                 10 minutes

Cook Time:                30 minutes

Total Time:                 40 minutes

Servings:                    4

ingredients

FOR THE RISOTTO

  1     Head of Cauliflower (riced)

  1/4  cup butter

  2     cloves minced garlic

  1     large shallot, diced

  1/2  cup white wine

  1/2  cup chicken broth

  2     Tbsp heavy cream

  1/2  cup shredded Parmesan cheese

  salt and pepper to taste

FOR THE SHRIMP

  24   Deveigned and peeled large shrimp

  1     Tbsp Extra Virgin Olive Oil

  1     tspn Old Bay Seasoning

Directions

1.  Preheat oven to 400 degrees

2.  Rinse and dry the shrimp and place them on a sheet pan.  Add

     olive oil and bay seasoning and mix by hand.  Place in

     refrigerator while you prepare the 'risotto'

3.  Break down the head of cauliflower and place in the food

     processor.  Pulse until it reaches a rice like consistency (or just         buy the pre-riced versions in either the produce or frozen

     sections which work just as well but are more expensive).

4.  Heat a large saute' pan over medium heat and add butter.

5.  Once the butter is melted and hot, add the garlic and shallots.

     Saute until shallots are translucent.

6.  Season with salt and pepper.

7.  Reduce heat to medium low, add riced cauliflower, and toss to

     coat in the butter.

8.  Add white wine and cook off until the liquid has evaporated.

9.  Add chicken broth (I highly recommend warming first in the

     microwave) a few tablespoons at a time, stirring frequently and

      letting evaporate each time, covering mixture between

      stirrings.

10. Once cauliflower is tender, add a few more tablespoons of

      broth and heavy cream and continuing to stir.

11. Cover with lid and continue to cook, allowing the cauliflower to

      steam and soften until tender.

12. Place sheet pan with shrimp in to the preheated over for

      between 5-7 minutes

13. Stir in the Parmesan and add any additional salt and pepper to

      taste

14. Enjoy!!

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