Paprika Garlic Shrimp

with cauliflower rice 'risotto'

Shrimp - Defrost, pat dry, and season with some salt and pepper.

Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

Garlic / Onions / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead.)

Marinate shrimp - Combine shrimp with garlic, olive oil, salt, paprika, red pepper flakes, and black pepper. Refrigerate for 20 minutes.

Lemons - Slice into wedges.

Heat an oven-safe Dutch oven over medium heat. Add cooking oil and then onions and zucchini with a pinch of salt. Saute onions and zucchini until soft and golden brown, 6 to 8 minutes.

Add spinach to pan and saute until spinach is wilted and any extra moisture has cooked off, 4 to 5 minutes. 

Stir cauliflower rice into vegetables and cook just until tender, 1 to 2 minutes more. Season with some salt and pepper and set aside, covered to keep warm. 

Next, heat a nonstick pan over medium-high heat. Add pine nuts and cook, stirring frequently, until golden and toasted, 3 to 4 minutes. Set aside. 

Pour shrimp and all marinade ingredients into heated skillet. Saute until shrimp is opaque and heated through, 4 to 5 minutes.

Divide 'risotto' between serving bowls. Spoon shrimp and cooking liquids over top. Finish with pine nuts on top and lemon wedges on the side (for squeezing over top). Enjoy!