Cauliflower Risotto with Garlic Shimp

Cauliflower Risotto with Butter Garlic Shrimp

This was the meal I prepared for my man on New Years Eve this year. I can’t lie, it was a complete random concoction I put together, and I lucked out that it was one of the best meals I have ever made. So much, in fact, that I’m making a salmon version of it tonight!

I miss the taste/feel of rice. If you haven’t noticed, I’ve galavanted around in several different “diets” in the last year to find one that works for me. Honestly, I’ve kind of come to some conclusion to not get crazy about anything – especially if it makes me legitimately unhappy. Eating shouldn’t be a struggle, it should be enjoyable. For the most part, I’m PALEO. I follow Paleo Mom, I do not eat grains, legumes, and most dairy. My exception to dairy is eggs, grass fed butter, and some cheese, primarily parmesan.

This recipe is easy to make PALEO, because you can leave out the cheese and add almond milk and coconut or almond flower to gain thick/creaminess. I received much excitement on the meal from him over a healthy, Paleo, inexpensive meal. I call that a success!

Kitchen supplies needed:
- 1 large saucepan
- 1 pot
- Food processor (this made my life so easy. If you do not have one, you can use a hand wand blender, or some sort of chopping devise, but the blender didn’t work out for me… at all)

Risotto ingredients:- 1 head of cauliflower
- 1/3 C Fat Free Low Sodium Chicken Broth (I would have used vegetable broth but I didn’t have any. Either works!)
- ½ C Skim Ricotta Cheese

- 2 T Kerrygold Salted Butter

- 4 C baby spinach
- ½ raw onion, diced
- ½ red pepper, diced
- 2 cloves of garlic
- Basil, garlic powder, sea salt, pepper to taste


Butter Garlic Shrimp- 1 16-oz. bag of Jumbo Shrimp (thawed if frozen), tails on (it keeps in the flavor while cooking – says my mother)
- ¼ raw onion
- 2 cloves garlic, minced

- 4 T Kerrygold Salted Butter

- Sea salt, pepper, Rosemary

Directions:

Let’s start with the risotto, as the shrimp is much more time sensitive towards the end of the meal. Cut off the florets from the head and place in food processor using the blade attachment. Turn on/pulse until the cauliflower has turned into the size of rice. In the large saucepan, heat up onion, red pepper, garlic, butter until onions are softened. Add in cauliflower and broth and let simmer for about 7 minutes (until cauliflower is softening up). Add in ricotta cheese, spinach, and seasoning stirring occasionally on low heat.

In a low pot or deep saucepan, heat onions, garlic and butter to medium heat until butter is melted. Add the shrimp and cook on low-simmer for about 6-8 minutes, stirring occasionally until shrimp are pinked-up. You do not want to over-cook shrimp, they become rubbery.

In a low bowl (I prefer low so it doesn’t appear as soup, but anything really will do!), pour in your risotto to coat the bottom of the bowl –1 large cup (8 oz) of this is a serving size. Then put shrimp on the risotto and drizzle some of the leftover butter/garlic/onions on the top of this.

Total prep time: 10 mins (dicing, food processing)

Total cook time: 20 minutes

Nutritional FactsServings: 4

Calories: 331

Carbs: 13g

Fat: 15g

Protein: 32g

Sugar: 4g

Fiber: 5g