This recipe is delicious AND very low on carbs... there are less than 250 calories in a serving and the fat content is belly-friendly fat. The coconut milk in the recipe does not drown the shrimp in that tropical taste but the subtle hint does make a nice counterpart to the spice in the jalapeño and chile.
Ingredients
- 20 medium raw shrimp, deveined and without tails
- 5 cloves garlic
- 1 cup water
- 1 jalapeño pepper, chopped or julienned
- red chile powder
- salt
- 1 Tbsp grape seed oil (or fat of choice)
- 1/2 cup low fat organic coconut milk
- 1 Tbsp lime juice
- 1 head of cauliflower, separated into florets
Directions
- Place garlic cloves and water into a food processor and blend well. Place the shrimp into a bowl and pour the garlic mixture over the shrimp. Marinate for 15 minutes
- While this is happening, (clean your food processor first) put the cauliflower into the food processor and blend until the pieces look a bit like rice. You may have to do this in a few batches. Place the riced cauliflower a large bowl and microwave on high for 3 minutes.
- Once the cauliflower is warm, place into a large sauté pan (if you do not have a non-stick pan, be sure you spray it with cooking spray to ensure the vegetables do not stick). Start cooking over medium heat. You will want to cook the cauliflower for at least 10 minutes or more, depending on how crispy you want the "rice".
- In a skillet, heat the grape seed oil over medium heat.
- Strain the shrimp from the garlic mixture (it is okay if much of the garlic stays with the little guys because it makes the final product taste so good). Transfer the shrimp back into the bowl and add lime, chile powder (to taste), jalapeño and salt (to taste). Mix.
- Place the shrimp into the skillet and cook for one minute. Turn the shrimp over and add the coconut milk to the pan. Finish the shrimp (should be another minute to two minutes).
- Plate the cauliflower and pour the shrimp mixture over it!
Serves 2
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