Thursday, August 23, 2012

Shrimp 'Risotto'

This is one of our family's favorite recipes that has had to go 'bye bye' since we started eating on P10.  However, as I flipped through my personal cookbook (2 large three ring binders and several folders worth) I realized that I could probably revamp this recipe using Cauliflower Rice and it would still be great.  It's based on an old WW recipe.

And just 'cause I didn't list any veggies doesn't mean you couldn't add some if you wanted to round this out a little bit!  This is a great way to use up any extra Cauliflower Rice you have lying around.

Shrimp Risotto
makes 4 servings

2 cups Cauliflower Rice

2 cloves minced or crushed garlic

2 tablespoons butter

1 pound cooked shrimp, thawed

1/4 cup Parmesan cheese

Melt the butter and add the garlic, cook until fragrant.  Then stir in the Cauliflower Rice and mix together and continue heating until warmed through.  Stir in cooked shrimp and heat for a few minutes, then finish the dish by adding the Parmesan cheese.

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