Cauliflower Mushroom Risotto with Shrimp by: Jen P
I’ve been slacking on the meal prepping but now that the holidays are done & gone it’s time to get back on track!👍🏻
Prepping an old faithful... & sharing my recipe since I’m always being asked for it!!! 🤗
For me this will be a quick & easy dinner to warm up during the week after I get home from the studio... if anybody makes it, let me know what you think!!!! 💜 *Jenny’s Cauliflower Mushroom Risotto with Shrimp*
4 Tbsp butter
1/4 onion, chopped
10oz container baby Bella mushrooms - diced
Jacked Garlic & Onion
12 Oz bag frozen riced cauliflower (no need to thaw)
1/4 c white cooking wine - You may not use all of it
1/4c chicken broth (low sodium) - you may not use all of it
Half & half
1 lb shrimp - peeled & de-veined - fresh or frozen
1/4 c grated Parmesan cheese
-In a large pan melt butter and sauté diced onions and diced mushrooms until tender. Season with Jacked Garlic & Onion.
-Add frozen cauliflower & mix in with the sautéed onions & mushrooms.
-Add some of the cooking wine & cook until some of the liquid has evaporated... do the same with some of the chicken broth
- Meanwhile sauté the defrosted/cleaned shrimp in a little butter seasoned with Beast Prep. Once cooked thru, put cooked shrimp aside.
-Once the liquid has mostly bubbled away, reduce heat & add a few tablespoons of broth and a few tablespoons of half-and-half
-On low heat, cover the pan for a few minutes & let the cauliflower steam & get more tender (maybe about 5-10 minutes tops)... if needed at this time add more broth or 1/2&1/2 -Turn off the heat, uncover & stir in the grated parmesan cheese
-Add the shrimp & mix -ENJOY!!!