Cauliflower Rice with Shrimp

Name: Cauliflower Rice with Shrimp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 lb Shrimp (1 pound of large shrimp, peeled and deveined); 6 cloves Garlic (6 cloves of garlic); 20 oz Cauliflower (20 ounces of frozen riced cauliflower, thawed); 1 piece Yellow Onion (1 onion, finely chopped); 1 piece Red Bell Pepper (1 red bell pepper, finely chopped); 1 piece Poblano Pepper (1 poblano pepper, finely chopped); ½ cup White Wine (½ cup of white wine); 2 cup Fish Broth (2 to 4 cups of fish broth or seafood stock — up to 4); 1 tsp Tomato Paste (1 teaspoon of tomato paste); 1 tbsp Bijol (1 tablespoon of bijol); 1 ½ tbsp Sazon (1 ½ tablespoons of sazon); 1 cup Green Peas (1 cups of frozen peas); 1 piece Zucchini (1 zucchini, cut in small dice); ⅓ cup Extra Virgin Olive Oil (1/3 cup extra virgin olive oil); 1 tsp Garlic Powder (1 teaspoon of garlic powder); 2 pieces Bay Leaves (2 bay leaves); ¼ cup Parsley (¼ cup of chopped parsley); 0 pieces Chives (Garnish: fresh herbs such as chives, scallions or more parsley, lime or lemons.)

Cauliflower Rice with Shrimp - Entree (Mexican)

50 minMexican

Servings8

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Dairy Free
Pescatarian
Egg Free

Ingredients

For 8 servings

Shrimp1 lb · 1 pound of large shrimp, peeled and deveined
Garlic6 cloves · 6 cloves of garlic
Cauliflower20 oz · 20 ounces of frozen riced cauliflower, thawed
Yellow Onion1 piece · 1 onion, finely chopped
Red Bell Pepper1 piece · 1 red bell pepper, finely chopped
Poblano Pepper1 piece · 1 poblano pepper, finely chopped
White Wine½ cup · ½ cup of white wine
Fish Broth2 cup · 2 to 4 cups of fish broth or seafood stock — up to 4
Tomato Paste1 tsp · 1 teaspoon of tomato paste
Bijol1 tbsp · 1 tablespoon of bijol
Sazon1 ½ tbsp · 1 ½ tablespoons of sazon
Green Peas1 cup · 1 cups of frozen peas
Zucchini1 piece · 1 zucchini, cut in small dice
Extra Virgin Olive Oil⅓ cup · 1/3 cup extra virgin olive oil
Garlic Powder1 tsp · 1 teaspoon of garlic powder
Bay Leaves2 pieces · 2 bay leaves
Parsley¼ cup · ¼ cup of chopped parsley
Chives0 pieces · Garnish: fresh herbs such as chives, scallions or more parsley, lime or lemons.

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Steps

1Heat a large pot to medium high to start building your sofrito. Add the onions, ¼ cup of oil, salt and pepper.
2Once they cook down for 3-5 minutes add the bell peppers, bay leaves, garlic powder and more salt and pepper. Cook them down for 5 minutes. If it’s getting too hot, lower your heat to medium. If you notice the vegetables getting watery, raise the heat to high.
3Push the veggies to the side and add the minced garlic. If you need a little more oil to cook the garlic add it now. Cook for 2-4 minutes just until it is golden and fragrant. You don’t want it to get too much color or it will burn.
4Add the tomato paste, 1 tablespoon of sazon and cauliflower rice. Raise the heat to high. Incorporate the cauliflower into the sofrito.
5Sprinkle the bijol all around so the rice begins to absorb the color and flavor. Continue to move around and mix.
6Push the cauliflower/ sofrito mixture to the side of the pan and add the shrimp with 3 tablespoons of oil to the pan. (If you are working in a small pan remove the cauliflower into another dish for now. You want space to properly saute the shrimp.)
7Sprinkle the shrimp with the remaining sazon, salt and pepper. Cook on each side for about 2 minutes. As soon as the shrimp start to curl you can immediately incorporate everything back into the pan.
8Add 2 cups of the fish broth, peas and zucchini. Continue to keep your heat on high. Cook together for 5 minutes until the liquid has cooked down and been partially absorbed. Taste and check for seasoning. Adjust with salt and pepper as needed. If you like it “a la chorrera” style or soupier, add another cup or so of the broth. As it sits, it will absorb the broth.
9Add the parsley and give it a final mix. Garnish with your favorite things. Serve immediately.