Keto: Buttery Kimchi Tomato Shrimp
over Garlic-Ginger Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
Ten minutes until takeoff! Fasten your seatbelts because you’re in for a sensational ride, full of buttery, fermented, tangy moments. Kimchi lends its pungent profile to this unusual sauce, built from tomato paste along with scallions, garlic and ginger. These juicy shrimp are only too happy to simmer to tender pinkness right in it. Those aromatics find their way into the cauliflower ‘rice’ to create a fragrant base on which to achieve a soft landing.
We will send you:
- 450g Shrimp
- 140g Cherry tomatoes
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Minced garlic
- 15ml Ginger paste
- 2 Scallions
- 66g Organic kimchi
- 15ml Tomato paste
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Milk, Shrimp
You will need:
2 Medium pans
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
12 g
Sodium
1710 mg
Total Carb
26 g
Sugars
7 g
Protein
36 g
Fibre
8 g
Preparation
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P. Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant.
Start the sauce
Meanwhile, cut the scallions crosswise into ½ inch pieces. In a second medium pan, heat 3 tbsp butter (double for 4 portions) on medium. Add the scallions, and remaining garlic and ginger. Sauté, 1 to 2 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red.
Continue the sauce
Meanwhile, halve the tomatoes. To the pan of sauce, add the tomatoes and kimchi. Cook, stirring frequently, 2 to 3 min., until the tomatoes begin to soften; season with ½ the spices and S&P.
Finish the sauce & cook the shrimp
To the pan of sauce, add 1 cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until thickened. Pat the shrimp* dry with paper towel (remove the shells from the tails if desired); season with the remaining spices. Add to the pan and cook, stirring frequently, 2 to 4 min., until opaque, cooked through and coated.
Plate your dish
Divide the cauliflower rice between your plates. Top with the shrimp and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
