Cauliflower “Risotto” with Shrimp and Peas
Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped shallot
- 3 cups cauliflower rice
- 1/4 teaspoon salt plus additional, to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons plus 1 teaspoon, all-purpose flour
- 1 3/4 cups 1% low-fat milk
- 3/4 cup freshly grated Parmesan cheese divided
- 1 pound medium shrimp 26-30 count per pound, cleaned and tails removed
- 1 1/2 cups fresh or frozen peas
- 2 tablespoons fresh basil leaves cut into ribbons
Instructions
- In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.
- Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.
- Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.