Seafood Risotto

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

1. Heat oil in a large skillet over medium.
2. Add garlic and shrimp. Cook 2 minutes on each side or until opaque. Season to taste with salt and pepper.
3. Remove shrimp from pan; set aside.
4. Add cauliflower rice and vegetable stock to pan; cook 5 minutes or until cauliflower is softened and liquid has evaporated.
5. Stir in cheese; season to taste with salt and pepper.
6. Top with shrimp and chives.

Link to Low-Carb Seafood Risotto