SHRIMP FRIED CAULIFLOWER RICE
Provided by Sara Lynn Cauchon
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
- Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
- This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.
Nutrition Facts : Calories 229, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 275 milligrams, Sodium 839 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 31 grams, Sugar 6 grams
BROCCOLI CAULIFLOWER SHRIMP CASSEROLE
Old Velveeta recipe with sour cream and bacon; used canned shrimp in original; I switched to fresh shrimp as it is now available everywhere.
Provided by Dienia B.
Categories Cauliflower
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cauliflower/broccoli, onion, bacon, Velveeta cheese, sour cream, shrimp, salt and pepper together raw.
- Bake at 350 degrees Fahrenheit for 1 hour covered.
- I would add the shrimp for the last 15 minutes so it doesn't get rubbery and I would cook the bacon first; your choice.
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- Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.
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