Shrimp and Avocado Riced Cauliflower

Over the past month I have been trying and mostly succeeding at cutting out complex carbs from my diet. Yes, I have had moments of weakness (two words: southern biscuits), but as an overall I have done remarkably well. No pasta since January!

I would be lying if I said I didn’t miss a good bowl of pasta or a plate of rice. My goal has been to not only add more vegetables to my diet, but to also find replacements for complex carbs. Most recently, I have become obsessed with riced cauliflower. It truly has the same consistency as actual rice!

I love Mexican food and one of the best things about it is the rice. Well rice=carb, but not riced cauliflower. The recipe below shows how well riced cauliflower can hold up to the real thing. At the bottom of the recipe I have included some notes and tips to make it even better next time.

Servings: Yields 2                                    Time: 30 to 40 minutes

Ingredients:

Avocado Cream:

  • 1 Avocado, cubed
  • 2 teaspoons Cilantro, finely chopped
  • 1 tablespoon Lime Juice
  • ½ teaspoon Olive Oil
  • 1 tablespoon Plain Greek Yogurt
  • ¼ teaspoon Chili Powder
  • 1/8 teaspoon Cumin
  • Salt, Pepper, Onion Powder, Garlic Powder – to taste

Vegetable Blend:

  • 1 cup Cherry Tomatoes, halved
  • 1 cup Brussel Sprouts, shaved
  • 2 ½ cups Baby Spinach, roughly chopped
  • ½ teaspoon Olive Oil
  • ½ teaspoon minced Garlic (fresh)
  • 1 ½ teaspoon Lime Juice
  • ½ teaspoon Cilantro, finely chopped
  • ¼ teaspoon Chili Powder
  • Salt, Pepper, Onion Powder – to tastes

Shrimp:

  • 2/3 deveined, tail off medium Shrimp
  • Chili Powder, Salt, Pepper Cumin – light dusting

Riced Cauliflower:

  • 2 cups Riced Cauliflower, frozen or fresh

 

Preparation:

  1. Avocado Cream
    1. Combine all ingredients in food processor or blender. Blend until smooth.
  2. Vegetable Blend
    1. Mix herb and spice mixture into bowl, minus garlic.
    2. Over medium heat, add olive oil and minced garlic to pan.
    3. Once heated, add tomatoes and half herb mixture. Cook for 3 to 5 minutes.
    4. Add spinach, Brussel Sprouts, and remaining herb mixture. Cook for 5 more minutes. Cook until tomatoes are “squishy.” – please ignore the lack of technical terms.
    5. Remove vegetables from heat and place in separate bowl.
  3. Shrimp
    1. Lightly dust shrimp with salt, pepper, chili powder, and cumin.
    2. Place in vegetable pan over medium heat.
    3. Cook for 2 to 3 minutes on each side.
  4. Rice Cauliflower
    1. Cook based on instructions. I used a frozen blend of cauliflower and sweet potato. BirdsEye brand.
  5. Plating
    1. Mix avocado cream and riced cauliflower together and plate.
    2. Add with vegetable mixture. Drain any extra liquid before plating.
    3. Top with shrimp, drizzle of lime juice, and sprinkle with finely chopped cilantro.

Tips:

  1. Add fresh jalapeno to the avocado cream. The cream needed just a little bit more freshness and bite. I have total faith that adding a little jalapeno would do this.
  2. Use only regular riced cauliflower. I used a blend with sweet potato and it was too sweet.
  3. Drink with a margarita. Better yet, make it a sparkling margarita. Tequila, lime juice, Triple Sec, and champagne.

 

Enjoy!!

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