KETO JERK SHRIMP AND CAULIFLOWER CILANTRO LIME RICE | air fryer frozen cauliflower | Orangesandavocados

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#KETO #JERK #SHRIMP #CAULIFLOWER #CILANTRO #LIME #RICE
vid_title]
KETO JERK SHRIMP MEETS CAULIFLOWER RICE
This dish would make you slap Momma {No disrespect intended} it was just that good. This recipe comes together very quickly.
INGREDIENTS:
1-1/2 lbs Shrimp
3-4 Cloves of garlic
2 Tbsp of Butter
2 Tbsp of EVOO (Extra Virgin Olive Oil) or oil of choice
2 12oz bags of frozen cauliflower rice or 1 full head of cauliflower ( chopped finely) Processor would be best.
1 C of Cilantro chopped
1 tsp Salt
2 Limes (for juice)
1/2 C of Wine (optional for the FLAMBE AFFECT)
1 can of Coconut Milk (Do not shake the can, use the cream off the top only)
Jerk Seasoning ( As much as you can handle)
METHOD:
In a separate skillet, add 1-2 Tbsp of oil to hot pan. Add 2 Tbsp of the minced garlic. Add the cauliflower rice, and 1 Tbsp of butter. Stir until most of the moisture as evaporated. Add cilantro as much as you desire. Add juice of two limes. (zest before squeezing) Add 1 tsp of salt & pepper. This is the base for the shrimp. In a separate skillet add a little of the remaining EVOO, & garlic, add shrimp and remaining 1 Tbsp butter to the shrimp stir. DO NOT OVER COOK THE SHRIMP!!!! Add the more jerk seasoning if you desire. To the pan add the wine if you are using a gas stove tilt the pan a little to ignite the flame. If you have an electric stove, use a lighter. Place the pan back on the heat and let the alcohol dissipate. Reduce the heat to once the alcohol fire has disappeared add the chicken stock add cilantro simmer and plate.
I HOPE YOU ENJOY

*****NOTE: STORE THE UNUSED COCONUT MILK FOR ANOTHER USE*****
air fryer frozen cauliflower

KETO JERK SHRIMP MEETS CAULIFLOWER RICE
This dish would make you slap Momma {No disrespect intended} it was just that good. This recipe comes together very quickly.
INGREDIENTS:
1-1/2 lbs Shrimp
3-4 Cloves of garlic
2 Tbsp of Butter
2 Tbsp of EVOO (Extra Virgin Olive Oil) or oil of choice
2 12oz bags of frozen cauliflower rice or 1 full head of cauliflower ( chopped finely) Processor would be best.
1 C of Cilantro chopped
1 tsp Salt
2 Limes (for juice)
1/2 C of Wine (optional for the FLAMBE AFFECT)
1 can of Coconut Milk (Do not shake the can, use the cream off the top only)
Jerk Seasoning ( As much as you can handle)
METHOD:
In a separate skillet, add 1-2 Tbsp of oil to hot pan. Add 2 Tbsp of the minced garlic. Add the cauliflower rice, and 1 Tbsp of butter. Stir until most of the moisture as evaporated. Add cilantro as much as you desire. Add juice of two limes. (zest before squeezing) Add 1 tsp of salt & pepper. This is the base for the shrimp. In a separate skillet add a little of the remaining EVOO, & garlic, add shrimp and remaining 1 Tbsp butter to the shrimp stir. DO NOT OVER COOK THE SHRIMP!!!! Add the more jerk seasoning if you desire. To the pan add the wine if you are using a gas stove tilt the pan a little to ignite the flame. If you have an electric stove, use a lighter. Place the pan back on the heat and let the alcohol dissipate. Reduce the heat to once the alcohol fire has disappeared add the chicken stock add cilantro simmer and plate.
I HOPE YOU ENJOY

*****NOTE: STORE THE UNUSED COCONUT MILK FOR ANOTHER USE*****