Fried “Riced” Cauliflower and shrimp
Recipe makes 2 servings
Net Carbohydrates 5 g.
Note: Will the wonders of what you can do with cauliflower never end? This very simple Asian preparation takes the place of rice on your plate for amazingly few carbohydrates for a very large serving. It has a similar texture to rice but a different flavor that substitutes perfectly!
You can do this with a box grater but it works best and most quickly with a food processor.
For those of you that don’t like shrimp, chicken or pork or for that matter any combination of them makes a great meal.
3 cups cauliflower florets (about 1” each)
2 Tbsp. vegetable oil
3 scallions minced ( reserve the light green parts for garnish)
1 clove of garlic, grated or minced very fine.
pepper to taste
¼ cup low sodium chicken broth
1 Tbsp. low sodium soy sauce
1/4 tsp. ground ginger
½ tsp. Chinese five spice
12 ounces shrimp cleaned
HOW TO PREPARE THE RECIPE:
Pulse the cauliflower in a food processor until it resembles kernels of rice(this can also be done on the large side of a box grater).
Heat 2 Tbsp. of the oil in a large (12”) frying pan. Add the white part of the scallions and cook until just wilted. Add the garlic and pepper. Stir to combine. Add the cauliflower and continue to cook over medium high heat for 3- 4 minutes. Add the chicken broth. Allow to come to a simmer. Cover and cook at LOW heat for 4-5 more minutes. Allow to cool and place in a bowl.
Heat remaining oil in the skillet. Add the soy sauce, ginger and Chinese five spice and shrimp. Toss to coat the shrimp. Add the cooked “riced” cauliflower to the pan and heat through. Garnish with the green part of the scallions.