Shrimp-Topped Cauliflower ‘Risotto’
with Cherry Tomatoes & Basil Pesto
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
If rice makes risotto, then riced cauliflower makes cauli-sotto! This keto solution to an Italian favourite delivers cozy, creamy, cheesy results. We’re stirring in butter, grated Grana Padano and pesto for mouth-watering consistency, punctuated by sweet cherry tomatoes and garlic-cooked shrimp.
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
- 25g Grana Padano (contains rennet)
- 30ml Heavy cream
Contains: Cashews • Eggs • Milk • Shrimp
You will need:
Large pan (non-stick if possible)
Medium pan
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
28 g
Saturated Fat
10 g
Sodium
600 mg
Total Carb
12 g
Sugars
6 g
Protein
40 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 (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 often, 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.
