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Loading...Ingredients
- 3.5 ounces raw cauliflower rice
- Imagine chicken broth for deglazing technique
- 1 teaspoon of chives or scallions
- 1 clove of fresh chopped garlic
- a sprinkle of paprika
- a sprinkle of cayenne pepper
- 2 sprinkles of dried oregano
- 2 sprinkles of dried basil
- 3.5 ounces of peeled, deveined raw shrimp
- Cajun spice (Nan uses Kickn' cajun by Stacey Hawkins) to coat the shrimp before cooking them
- Salt & pepper
- Imagine chicken broth
- A sprinkle of garlic powder
- 1 tablespoon of white wine vinegar
Preparation
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Rub the raw shrimp with Cajun seasoning, salt, and pepper and set aside.
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Heat a medium skillet over medium-high heat. Add broth, let cook down and brown the bottom of the pan. Then deglaze the pan with more broth. Do this deglazing process twice.
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Add the cauliflower rice, chopped scallions or chives, and garlic. Sauté 5 minutes, until garlic is tender and rice is beginning to brown, adding broth as needed to keep moist.
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Then add paprika, cayenne pepper, oregano, and basil. Toss well and remove the rice to a plate, cover to keep it warm.
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Add enough broth to coat the pan, have the heat to medium-high. Deglaze once, add shrimp and cook 2-3 minutes until just seared.
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Pour white wine vinegar and a little more broth over the shrimp. Simmer until shrimp is opaque but not rubbery. Be careful not to overcook your shrimp.
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To serve, spoon the shrimp and sauce over the cauliflower rice.
