Description
Quick weeknight comfort food dinner!
Ingredients
For Shrimp:
- 1 lb Shrimp (21/25), peeled and deveined
- 2 Tbls Oil of choice
- Zest of 1 Lemon
- 1/2 tsp Red Pepper Flakes
- Salt and Pepper
For Cauliflower Risotto:
- 1 small Shallot, minced
- 2 cloves Garlic, minced
- 5 oz. Mushrooms, chopped
- 3 Tbls Butter (or fat of choice)
- 4 cups Cauliflower, riced
- 1/4 cup White wine (or chicken stock)
- 2/3 cup Coconut milk (can)
- 2 Tbls Nutritional yeast, to taste
- 1 Tbls Fresh Tarragon, chopped
- 1 Lemon, zest and juice
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Place cleaned shrimp in a bowl with the rest of the shrimp ingredients and allow to marinate while you prepare the risotto.
- Place a large skillet over medium heat.
- Add butter, shallot and mushrooms. Cook for 3-5 minutes until onions are opaque and mushrooms are cooked down.
- Add garlic and saute for 30 seconds.
- Add cauliflower and toss.
- Season with salt and pepper.
- At this point, place a grill pan or large cast iron pan for the shrimp over medium high heat.
- Add wine (or stock) to the risotto and simmer for 3-5 minutes until it is absorbed.
- Add coconut milk and allow to simmer until it is absorbed but still creamy, about 10 minutes.
- While rice is simmering, cook the shrimp.
- Grill each side 2-3 minutes until it is completely opaque, being careful not to overcook.
- Remove shrimp and set aside.
- When all the coconut milk has been absorbed, remove rice from heat.
- Stir in nutritional yeast, lemon zest and tarragon.
- Plate rice topped with shrimp and then spritz with lemon juice.
- Garnish with more tarragon and chives, if desired.
- Category: Main Dish