A quick note about a quick meal. This is really fast to prepare if you purchased your shrimp cleaned and deveined. I had not so it added 10 minutes to my prep time. I also chose to butterfly these shrimp since they were not very large and I wanted them to appear bigger than they were. I started with Elana’s Pantry Cauliflower Rice recipe and added a little garlic and onion and kept this a grain free, gluten free and dairy free meal.
Shrimp, Chorizo and Cauliflower Rice
Prep time: approximately 15-30 minutes depending on that shrimp
Active Cooking time: approximately 7 minutes
1 tsp Organic Coconut Oil
1 tsp Organic Extra Virgin Olive Oil
1/2 onion diced
1 stalk of celery diced
1 head of cauliflower run through food processor until fine
1/2 tsp granulated garlic
1/2 tsp granulated toasted onion
1 tsp Celtic Sea Salt
1 tsp Fresh Cracked Black Pepper
1 pound Fresh Pork Chorizo
1 pound of large shrimp, cleaned and deveined, butterfly if small (dry before adding to pan)
1 organic green onion sliced on the diagonal
Heat a really large non-stick pan on medium high heat and add in your oils. Saute the onions until soft and add in celery until soft. Sprinkle with salt. Add in the cauliflower and I like to cook it until it toasts or gets a little brown. Mix in the seasonings. When it is browned in many areas I removed it to a bowl.
Toss in the chorizo after you remove the casings and brown. Once that is starting to brown move to one side of that same large pan and add in your shrimp. Cook on both sides until pink.
To serve place a couple of tablespoons of the cauliflower rice mixture on the bottom of the plate. Next add the chorizo and then the shrimp. Sprinkle with the green onion and serve.
It’s that easy. The chorizo seasons the shrimp so you don’t even need to worry about adding anything else.
Shared this on Slightly Indulgent Tuesdays.