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Pretty image of shrimp and asparagus via TheHomadeHaus |
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
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!
Optional: squeeze some lemon for a slightly citrusy take.
Bon Appetit!
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