Creamy Garlic Shrimp Cauliflower Rice Risotto in only 10 minutes! Life saver right?
Ever just wanted to face-plant a plate of really rich, indulgent and fattening food….but your hips and every fat cell in your body screams at you, begging you to stop? That was me. Over the weekend. My whole family decided to over-indulge themselves in the creamiest, most sinful looking plates of risotto, I just about cried. Instead of feeling sorry for myself, I made this.
The creamiest, low carb, good for you risotto that took 10 minutes to make. From scratch. And all in one pan (of course).
Cry no more low carbers…or weight watcher’ers.
It all starts with a head of cauliflower. Blitzed and pulverised into the perfect ‘rice.’
Continues with prawns (or shrimp) seared in garlic butter.
And completed with cauliflower, cream, wine and lemon juice. In less than half the time it takes to make a normal Risotto….you can face-plant away at the cheap cost of zero guilt.
My family were trying….I said trying to take my food off of me after this.
Did I let them? Ummm no. Go cry in your Risotto blows while I enjoy my ‘diet food’ that doesn’t taste like ‘diet food.’
Win-win.
Creamy Garlic Shrimp Cauliflower Rice Risotto
Ingredients
- 1 head large cauliflower leaves and stalk removed, chopped into florets
- 14 oz prawns/shrimp peeled, tails intact
- 2 tablespoons butter
- 4 cloves garlic crushed
- ½ medium lemon juiced
- 1 tablespoon olive oil coconut oil
- 1 cup cream
- ¼ cup dry white wine
- â…“ cup grated parmesan cheese
- ½ teaspoon salt to taste about 1-2 teaspoons
- 2 tablespoons parsley finely chopped
- ½ teaspoon cracked pepper
- Lemon wedges to serve
Instructions
- In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
- Melt butter in a large pan or skillet over medium heat. Add prawns (shrimp) and sear them while stirring them occasionally until they just start to change in colour. Add garlic and lemon juice and fry for an additional minute. Add the oil and the cauliflower 'rice' to the pan, and fry for a few minutes until glossy and coated in all of the pan flavours. Stir through the cream, wine and cheese. Season with salt; reduce heat to low, cover the pan and cook while stirring occasionally until cauliflower is creamy and tender (about 6-8 minutes).
- Serve with parsley, pepper, lemon wedges and top with additional cheese if you like.
Barbara says
Delicious! Even my daughter’s picky boyfriend ate 2 servings. I sprinkled a little Trader Joe’s Smoked Ghost Chili’s on top because I felt it needed a little more flavor. Even better on day 2. Will make again!
Dana says
Hi! Did you use the dry grated Parmesan cheese or fresh grated Parmesan cheese? Also, what type of dry wine did you use? Thank you!
Lisa says
OMG, just started a low carb diet and Enjoyed this just as much as a pasta / prawn dinner. Fabulous.
Thank you.
Lisa
Karina says
YAY!! That is awesome! Way to go!
Margie Gross says
Recipe not giving directions
Karina says
Thank you for letting me know! I am so sorry that the recipe went missing! My site had a malfunction for a period of time today and we are just getting things up and running. I apologize for the problem and how long it took. Thank you for your patience and following along with me! If you have any other questions or concerns please email me and I would love to help in any way that I can. XOXO Here is the Creamy Garlic Shrimp Cauliflower Rice Risotto recipe: https://cafedelites.com/creamy-garlic-shrimp-cauliflower-rice-risotto/.
Julia says
This was amazing! Our sauce was a little watery/runny, but the flavors were fantastic. We are new to working with cauliflower rice, so it may have been user error. (Some recipes say to squeeze it in a towel to remove moisture?) Will definitely make this again soon. Thanks for the recipe!