Seafood Risotto: Difference between revisions
From McGough's Recipes
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=== '''INGREDIENTS''' === | === '''INGREDIENTS''' === | ||
* 3 Tbsp olive oil | * 3 Tbsp olive oil | ||
Revision as of 21:55, 18 September 2018
INGREDIENTS
- 3 Tbsp olive oil
- 3 cloves garlic, thinly sliced
- ½ lb whole shrimp
- Salt and black pepper, to taste
- 1 (12-oz) pkg frozen cauliflower rice
- 1½ cups vegetable stock
- ¼ cup grated Parmesan cheese
- ¼ cup chopped chives
Directions
- Heat oil in a large skillet over medium.
- Add garlic and shrimp. Cook 2 minutes on each side or until opaque. Season to taste with salt and pepper.
- Remove shrimp from pan; set aside.
- Add cauliflower rice and vegetable stock to pan; cook 5 minutes or until cauliflower is softened and liquid has evaporated.
- Stir in cheese; season to taste with salt and pepper.
- Top with shrimp and chives.
