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
Servings: 4
Prep time: approximately 15-30 minutes depending on that shrimp
Active Cooking time: approximately 7 minutes
Ingredients:
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
Directions:
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.
I don't think you could cook if your chorizo got taken away. LOL Seriously, awesome meal as usual, Diane! I must try the cauliflower that way for sure. And, brilliant on butterflying the shrimp … love those so much that I tend to eat more than I need. Butterflying would make me think I'd gotten a lot! Haha. Thank you, dear! I didn't say I'd be over for this meal, but I should have …
Shirley
This looks great Dianne! My husband actually like cauliflower rice (he hates cauliflower usually), but he would love this!
I love cauliflower rice! Husband not so much, but I could always throw rice in the rice cooker for him…Hmm. I love the ease of this recipe!
Joe loves cauliflower rice, too…there's so much you can do with it. I like your take on it…you always jazz things up a bit. FYI – don't know if you've seen it on my blog but someone made your chorizo frittata and loved it. You're quite talented.
Thanks for linking to Slightly Indulgent Tuesdays!
Amy you are very sweet. Thank you for such a kind compliment. Glad to hear folks are making these recipes and like them. That's why we keep sharing. Thank you for sharing my recipes too.
Alta- in my quest to eat more vegetables and since I can't eat rice I'm always trying new ways to play with ordinary veggies. Hubby will usually at least try it. I think he's getting tired of say, "tastes better than I thought"
Alisa- it's amazing how things can change the way they taste when you make it in a different way.
I love pork and chorizo is almost at the top of my list. I think Bacon wins.
This was delicious!! Are there different kinds of Chorizo?? I felt like the one I got was very salty…..maybe they are all that way. Not sure, it was my first time. The Cauliflower was amazing!
This was so delicious! I had trouble finding fresh Chorizo so I used a Portuguese Chorizo that was already cooked. I removed the thin skin and chopped it up. My husband was pleasantly surprised as he loves chorizo and I have never cooked with it before. I am on a hunt for the fresh sausage and will make this again. Thanks for sharing!