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If you’re like me, your favorite parts of any stir fry are the vegetable and meat, not the piles of rice that they usually sit on top of. Fortunately, there is an awesome alternative to regular old white rice that’s both more nutritious and less bloat inducing! You may have heard of using cauliflower “rice” before, as the idea has been around for quite some time, but you probably haven’t tried it. It cooks quickly, readily takes on the flavor of your stir fry sauce, and doesn’t give you that fake “full” feeling that leaves you hungry again 2 hours later (a common complaint with stir frys and rice bowls!). So, if you’ve got a food processor with a grating wheel handy, give this one a try:

Ingredients:
1 head cauliflower
1 large bunch broccoli
10 oz box of baby bella mushrooms (sliced makes it easy)
1 pound raw shrimp
4 large garlic cloves
2 tablespoons Wheat Free Tamari (I used low sodium)
2 tablespoons rice vinegar
1 teaspoon toasted sesame seed oil
1 generous tablespoon black pepper
2 tablespoons fat (I used bacon grease, lard or butter would work as well)

1. Chop the cauliflower into pieces that will fit into your food processor shaft. Using your grating wheel, “rice” the whole head of cauliflower. You will only need about 4 cups of cauliflower rice, so if your head of cauliflower makes more than that you can easily freeze the rest.
2. Cut the broccoli into florets.
3. Heat the bacon grease (or lard or butter) in a large skillet (I used my 12″ cast iron skillet), and sautee the broccoli and mushrooms until crisp-tender (about 8-9 minutes).
4. Add in the cauliflower rice, and press in the garlic as well. As they begin to cook, add in the peeled raw shrimp. If you have cooked shrimp, wait until the very end to add them in.
5. After about 5 minutes, when the raw shrimp are turning pink, add in the black pepper, Tamari, rice vinegar, and toasted sesame oil. **Toasted sesame oil has a strong flavor so don’t overdo it, but don’t leave it out! It’s the secret ingredient making this stir fry extra tastey!
6. Stir everything together, cook until all shrimp are just pink (don’t overcook), and serve!

If you really want to cook the cauliflower rice separately and serve it under the vegetables and shrimp, have at it. I really like that doing it all at once only uses one pan though, and let’s face it, it all gets eaten together anyway!

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