3/9/17

Shrimp Scampi with Riced Cauliflower - (low carb if you need it to be and delicious even if you don't!)





Here is something I whipped up earlier this week for dinner and luckily I did snap a picture quickly on my phone of this one so I could put a picture on the website.

The only problem with putting a recipe here is that I don't actually use a recipe when I make Shrimp Scampi - I mean, it's just shrimp, garlic and butter with some parsley and a dash of Italian Seasoning!  I just throw stuff together. But I will type out a guesstimate and go from there.

Shrimp Scampi with Riced Cauliflower

1 lb shrimp, peeled and deveined
1 T olive oil
2 T fresh, minced or chopped garlic
1 stick butter (1/2 cup)
1 t dried italian seasoning
1 T parsley
1/2 head fresh cauliflower

Cut and clean the cauliflower.  Put large pieces or chunks of it into your food processor with the S blade and pulse until it's the size of rice.  Depending on the amount of cauliflower and the size of your processor you might want to do this in 2 or 3 batches.  Do not over mix.  Keep it rice sized.  Place into a microwave safe bowl and pop it into the microwave to cook about 4-5 minutes.
While the cauliflower is heating, in a pan on the stove, heat the olive oil; add the shrimp and garlic.  Cook for about 4-5 minutes until the shrimp turns from gray/white to pink.  Add the butter and seasonings.  Quickly stir over medium high heat until the butter is melted and the seasonings are mixed through.  By now your cauliflower should also be done.  Serve the shrimp scampi over the cauliflower.  










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