Made With Riced Cauliflower
Carbs
15g
Time
30 mins
Calories
260
Veg Servings
3
Ingredients
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 1 cup / 250ml of Chicken Stock
- 1lb / 500g of Jumbo Shrimps, peeled and de-veined
- 2 tbsp of Butter
- 10oz / 300g of Vine Cherry Tomatoes
- 2 cloves of Garlic, minced
- 2 tsp Smoked Paprika
- 2 tsp Onion Powder
- 2 tsp Dried Oregano (or Herbs de Provence)
- ½ tsp Cayenne Pepper
- 1 tsp crushed Chilli Flakes
- 1 tbsp of Tomato Paste/Pureé
- Handful of Spring Onions, chopped
- Plenty of Black Pepper
- A little pinch of Salt
Method
- 1 Mix together the Cajun Seasoning ingredients (Paprika, Onion Powder, Oregano, Cayenne and Chilli Flakes).
- 2 Melt the Butter in a large Skillet or Wok over a medium heat. Add the minced Garlic and half of the Cajun Seasoning.
- 3 Sauté the Shrimp until they're just done (not too long!) and transfer them to a covered plate.
- 4 Sauté the Tomatoes for 5 minutes, over a medium heat, before adding the remaining Cajun Seasoning, a squeeze of Tomato Pureé and the Chicken Broth. Simmer for 2-3 minutes minutes more so the stock starts to thicken
- 5 When the stock has thickened a little, add the Cauli Rice and coat it with the seasoned juices before adding the Shrimp back and cooking for a minute to make sure everything is hot..
- 6 Season with plenty of cracked Black Pepper and a little Salt, serve and enjoy!!
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