Zander and I were sitting around last night, avoiding a trip to the grocery store at all costs, and listing off the things we could rummage from our fridge/freezer to make a meal without having to leave the house. This is what we came up with... winner winner, shrimp dinner! The best part about this easy-to-make dish is you can make a million substitutions! Basically you're just choosing your base (I did cauli-rice, he did regular rice), protein, veggies and seasoning... the possibilities are endless (and delicious).
1 large head of cauliflower, riced. *I add minced garlic to the recipe.
1 pound peeled raw shrimp - fresh or thawed
1 yellow or orange pepper, diced
1 heirloom tomato, diced
1 medium zucchini, chopped
1/4 cup chopped fresh italian parsley
1 oz sheep feta, crumbled
2 cloves of fresh garlic, minced
Sea salt and fresh cracked pepper (to taste)
1/4 cup sliced almonds, toasted
2 tbsp classic vinaigrette
Make Cauliflower rice. I used McKel Hill's simple recipe from Nutrition Stripped. Set aside. Poach your shrimp (instructions here) - this keeps them delicate and avoids that rubbery texture! Set aside. Sautee the pepper and zucchini lightly and add the rice to the veggies. Add shrimp, parsley, tomato, almonds and crumbled feta and mix lightly. Drizzle vinaigrette and toss before serving warm, cold or at room temperature, anything goes!