Thursday, June 30, 2016

RecipeTime - Shrimp & Asparagus Cauliflower Rice Risotto

Pretty image of shrimp and asparagus
via TheHomadeHaus
Over the past six months I had an episode of the love diet striking. You know when you are just so happy and out and about wining and dining and moderation isn't first and foremost on your mind? Yep that diet is the one I had subscribed to. Further encouraged by a stressful job in a crumbling company and a big move, I would take any chance to be out and about ignoring downtime and exercise. About a month I decided something needed to give as I felt terrible. First discovery made was substituting cauliflower for rice. As a major carb fiend I knew I needed to try this. And here is the tastiest of concoctions I came up with using cauliflower rice!

I swear even my purist sister (rice should be rice) loved it!


5 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried red pepper flakes
1/8 cup olive oil + 1 tbsp for cauliflower rice
1 tablespoon butter or margarine
3/4 pound fresh asparagus, cut into 1-inch pieces
1/2 lb peeled and deveined uncooked shrimp (smaller is better to soak up flavor)
1/2 lb cauliflower rice (make your own or purchase - I got mine from Trader Joe's)
Salt to taste
1/4 teaspoon black pepper

Cook cauliflower rice as as you are preparing the shrimp/asparagus sauce. 
Cauliflower rice: Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the rice is as tender as you like.


Shrimp & Asparagus sauce: In a skillet, cook garlic, and red pepper flakes in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute asparagus for 3 minutes and add shrimp saute all together for five more minutes until asparagus is crisp-tender and shrimp is pink, about 8 minutes total. Pour over cauliflower rice. Garnish with fresh shaved parmesan cheese and serve immediately.

Optional: squeeze some lemon for a slightly citrusy take.


Bon Appetit!

No comments:

Post a Comment