Pesto Riced Cauliflower with Grilled Shrimp
INGREDIENTS:
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3 cups riced cauliflower (find it in the frozen vegetable section of the grocery
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store or see how we made it below)
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1.5 tablespoons olive oil
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½ pound of shrimp, peeled
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4 tablespoons pesto
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1 tablespoon minced shallot
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1 large garlic clove, minced
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1 cup quartered cherry tomatoes
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Salt and pepper to taste
DIRECTIONS:
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Heat 1 tablespoon olive oil over medium-high heat. When the oil is hot enough to sizzle the shrimp, place the shrimp in an even layer and let them cook undisturbed for 2 minutes, flip them over and allow them to brown on the other side. Remove from pan and set aside.
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In the same pan, add the shallots and garlic and cook until fragrant (don’t let them burn).
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Add the quartered tomatoes and sauté for 2 minutes.
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Add the riced cauliflower and stir gently until cauliflower is warmed through and everything is incorporated.
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Gently fold in the pesto.
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Mix in the shrimp and serve!
**To make cauliflower rice:
Take 1 head of cauliflower and cut it into small florets. Place the florets into a food processor and process until a rice like texture is achieved and there are no large pieces.