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Home > Recipes > Cauliflower “Risotto” with Shrimp and Peas

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Cauliflower "Risotto" with Shrimp and Peas

This dish is a satisfying mash-up of two comfort food classics--cauliflower with cheese sauce and risotto with shrimp and peas--that makes for a healthy, comforting skillet dinner.
Votes: 12
Rating: 4.08
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Recipe by Ellie Krieger, Dietitian of Ellie Krieger
Servings:
4
Prep Time:
30 min.
Cook Time:
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Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped shallot
  • 3 cups cauliflower rice
  • 1/4 teaspoon salt, plus additional to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons, plus 1 teaspoon, all-purpose flour
  • 1 3/4 cups milk, 1% low-fat
  • 3/4 cup cheese, freshly grated Parmesan - divided
  • 1 pound medium shrimp (26-30 count per pound), cleaned and tails removed
  • 1 1/2 cups fresh or frozen peas
  • 2 tablespoons fresh basil leaves, cut into ribbons

Nutrition Information

Serving size: 1 1/4 cups
Calories: 360
Carbohydrate: 26g (9%)
Protein: 36g (72%)
Total Fat: 13g (20%)
Saturated Fat: 4.5g (23%)
Cholesterol: 200mg (67%)
Sodium: 680mg (28%)
Dietary Fiber: 5g (20%)
Calcium: 30%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.

Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.

Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent, and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.

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