- 3 tbsp. coconut oil, or grass-fed butter
- 1 med. onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 5 garlic cloves, minced
- 2 bay leaves
- 2 tsp. dried thyme
- 7 oz. natural dried chorizo, diced
- 5 cups diced fresh tomatoes (~8 med.)
- 1 1/2 cup chicken broth (or bone broth)
- 2 lbs. wild shrimp (peeled and deveined)
- 1 head cauliflower florets (or 2 cups cooked white rice)
- 16 oz. frozen petite peas
- Sea salt and pepper to taste
- Lemon wedges to serve
- Run cauliflower florets (if using) through a food processor with the shredder blade to “rice.” Set “riced” cauliflower aside.
- In a large skillet, heat oil over medium heat. Add onion and peppers and sauté until onions start to become translucent (3 minutes).
- Add garlic, bay leaves, thyme and a dash of salt and pepper. Sauté 1 minute.
- Add tomatoes and chorizo and cook for 1 – 2 more minutes.
- Stir in chicken broth and bring to a low boil. Decrease heat to medium-low and simmer for 5 minutes.
- Place shrimp in pan and cook until they turn pink (a few minutes).
- Add riced cauliflower and peas, allowing to warm, but not turn mushy (~3 minutes).
- Add salt and pepper to taste and serve with a lemon wedge.