Shrimp-Topped Creamy Cauliflower ‘Risotto’
with Cherry Tomatoes & Basil Pesto
Cooking time
10 minutes
Servings
2/4
Calories
420 /serving
If rice is the basis for risotto, then riced cauliflower may just give us cauli-sotto! This carb-conscious solution to an Italian favourite stays true to keto principles while delivering the cozy, creamy, cheesy results we love. We’re stirring in butter, grated Grana Padano and basil pesto for mouth-watering consistency, punctuated by sweet cherry tomatoes for a little contrast. Topping the offering are garlic-cooked shrimp, pink and tender and timed for 10 minutes.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 15ml Minced garlic
- 140g Cherry tomatoes
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Basil pesto
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Cashews, Eggs, Milk, Shrimp
You will need:
Medium pan
Large pan (non-stick if possible)
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
11 g
Sodium
1180 mg
Total Carb
15 g
Sugars
5 g
Protein
32 g
Fibre
4 g
Preparation
Start the ‘risotto’
In a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice, tomatoes and ⅓ of the garlic. Sauté, 6 to 8 min., until beginning to soften; season with S&P.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and remaining garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Finish the ‘risotto’
To the pan of cauliflower rice and tomatoes, add 1 tbsp butter, 2 tbsp water (double both for 4 portions), the pesto, cream, cheese and S&P. Cook, stirring frequently, 2 to 3 min., until combined and tender.
Plate your dish
Divide the ‘risotto’ between your plates. Top with the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
