Ingredients
Quinoa (2 cups):
- Cauliflower - 1 head , pulsed in a food processor
- Ghee - 1 Tbsp
- Chicken stock - 2 cups
Cajun Shrimp Saute:
- Shrimp - 1 lb , shelled & deveined
- Paprika - 1 tsp
- Oregano - 1 tsp
- Salt - 1 tsp
- Honey - 1 tsp
- Black pepper - 1/4 tsp
- Cayenne pepper - 1/8 tsp ((leave out if it'll be too spicy for kids))
- Dijon mustard - 1 tsp
- Bragg's / Coconut aminos - 2 Tbsp
- Worcestershire sauce - 1 Tbsp
- Garlic - 2 cloves , minced
- Red onion - 1 , chopped
- Red pepper - 1 , chopped
- Green pepper - 2 , chopped
- Cooking oil - 1 Tbsp
- Thyme - 4 sprigs , leaves of
- Lemon - 1/2 , juice of
Prep
- Shrimp - Defrost, rinse, and dry.
- Sauce - Mix together paprika, oregano, salt, sugar, black pepper, cayenne with mustard, Bragg's, and red wine vinegar sauce in a small bowl. (Can be done up to 5 days ahead)
- Sauce - Mix 1/2 the sauce with shrimp.
- Garlic / Red onion / Peppers - Prep as directed. (Can be done up to 3 days ahead)
- Cauliflower rice - Chop cauliflower and then food process until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cauliflower bits with some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper. (Can be done up to 5 days ahead).
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Make
- Heat a saute pan over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then garlic to heated oil. Once you can smell the garlic, add in red onions with a dash of salt. Saute for ~3 minutes, until the onions start to soften. If at any time the pan looks dry, add a splash of liquid (like water, stock, or wine).
- Next add in peppers with thyme leaves and remainder of sauce. Saute for ~2 to 3 minutes. Things should be smelling good now!
- Add in shrimp and saute until shrimp is cooked through, ~4 to 8 minutes (this largely depends on how big your shrimp are). Turn off heat and season to taste with more spices or salt. Add a squeeze of lemon juice. Enjoy over cauliflower rice.
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