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+ servings

Shrimp Etouffée and Cauliflower Rice

Maria Emmerich
Servings 6
Calories

Ingredients
  

  • 3 TBS coconut oil
  • 1 yellow onion peeled and chopped
  • 3 sugar free bacon chopped
  • 1/4 tsp Redmond Real Salt
  • 1/2 green sweet bell pepper seeded and chopped
  • 3 cloves garlic peeled and crushed
  • 3 TBS tomato paste
  • 2 bay leaves
  • 1 TBS whole basil leaves
  • 1 TBS whole thyme leaves
  • 1/4 tsp freshly ground black pepper
  • 4 green onions chopped
  • 1 1/2 pounds shrimp peeled
  • 3 cups “Cauliflower Rice”

Instructions
 

  • In a 4 quart or larger slow cooker add the oil, onions, bacon pieces and salt. Turn slow cooker on high and caramelize the onions until golden and very soft, for about 1-2 hours.
  • Turn the slow cooker to low-medium and add the remaining ingredients, except the shrimp and rice. Cover and cook for 2-6 hours (the longer, the more the flavors will open up).
  • Add the shrimp and cook for 30 minutes or until the shrimp are cooked through and are no longer translucent. Place the mixture onto a beautiful serving dish and garnish with green onions. Serve over “cauliflower” rice.
  • To make the “cauliflower rice,” cut the cauliflower into pieces and pulse in a food processor until small pieces of “rice.” TIP: You can also use the heart of the cauliflower for rice, or use for making “French Fries.” Set aside “rice.” (TIP: can do this up to 2 days ahead of time and store in fridge for easy lunch/dinner options).
  • Stir fry in a TBS of coconut oil (and desired spices/salt) for about 3-5 minutes or until cauliflower pieces are done to desired liking.

Notes

Nutritional Information:
251 calories, 11g fat, 31g protein, 9g carbs, 3g fiber