Calorie-Wise: Paella-Inspired Shrimp & Cauliflower ‘Rice’
with Zucchini, Peas & Almonds
Cooking time
10 minutes
Servings
2/4
Calories
370 /serving
It’s as easy as pa…ella. The only skill you need is locating a good-size skillet to cook this stylish supper. Change up the starchy grain of the Spanish standard with riced cauliflower (which also boosts the veggie content). The fine grains soak up colour and flavour from tomato paste, garlic and spices, mingled with chunks of zucchini and green peas. With tender pink shrimp and crunchy almonds on board, it’s a win for team protein.
We will send you:
- 340g Shrimp (high-protein serving)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lemon
- 1 Zucchini (green, yellow or heirloom)
- 150g Green peas
- 25g Almonds
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Almonds, Shrimp
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
2 g
Sodium
1540 mg
Total Carb
32 g
Sugars
11 g
Protein
35 g
Fibre
10 g
Preparation
Mise en place
Medium-dice the zucchini. Quarter the lemon.
Start the paella
In a large, high-sided pan, heat a drizzle of oil on medium. Add the zucchini and garlic. Sauté, 2 to 3 min., until the zucchini begins to soften. Add the tomato paste and ½ the spices. Cook, stirring frequently, 30 sec. to 1 min., until fragrant and dark red; season with S&P.
Continue the paella
To the pan of zucchini, add the cauliflower rice, peas, demi-glace and ½ cup water (double for 4 portions). Reduce the heat to medium-low; stir well.
Finish the paella
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of vegetables, add the shrimp. Cover and steam, 4 to 6 min., until the vegetables have softened and the shrimp* are opaque and cooked through.
Plate your dish
Divide the paella between your plates. Garnish with the almonds (roughly chop if whole) and lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
