Riced Cauliflower Spinach Carrots Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.0 head, medium (5-6" dia) Cauliflower, raw12.0 oz Bolthouse Farms Matchstick Carrots1.0 cup Spinach, fresh4.0 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp6.0 tbsp Extra Virgin Olive Oil2.0 tbsp chopped Shallots2.0 tsp Salt1.0 tsp Pepper, black16.0 oz Shrimp, cooked
Grate or pulse Cauliflower until it resembles rice. Heat large non-stick skillet on medium heat. Add olive oil and riced cauliflower. Saute 3 minutes, then add matchstick carrots and red wine vinegar. Saute 3 minutes then make a well in center, exposing the skillet surface. Add minced shallot to well. Saute 1 minute. Combine contents of skillet and saute 3 minutes. Push all ingredients to one side of skillet, add a Tbsp of olive oil, then shrimp. Heat through. If using raw shrimp, saute until no longer translucent tossing evenly. When shrimp is cooked, combine all ingredients again, pile fresh spinach on top evenly. Cover and cook until spinach begins to wilt. About 3-5 minutes. Remove cover, stir, and enjoy.
Serving Size: Makes Divide into 6 equal portions
Number of Servings: 6.0
Recipe submitted by SparkPeople user FZYCHIKIN.
Serving Size: Makes Divide into 6 equal portions
Number of Servings: 6.0
Recipe submitted by SparkPeople user FZYCHIKIN.
Nutritional Info Amount Per Serving
- Calories: 247.9
- Total Fat: 15.1 g
- Cholesterol: 147.3 mg
- Sodium: 1,021.0 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.9 g
- Protein: 18.6 g
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