Dairy-Free Shrimp Creole with Cauliflower Rice

Ingredients

• about 450 g Shrimp
• 1 medium Onion
• 1 medium Green Bell Pepper
• 1 stalk Celery
• 2 cloves Garlic
• 1 28 oz can Diced Tomatoes
• 2 tbsp Tomato Paste
• 1/2 cup Chicken Broth
• 1 tbsp Cajun Seasoning
• 1/2 tsp Hot Sauce
• 4 cups Cauliflower Rice
• 2 tbsp Olive Oil
• 2 tbsp Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Dice the 1 medium Onion, 1 medium Green Bell Pepper, and 1 stalk Celery into 1.27 cm (1.25 cm) pieces. Mince the 2 cloves Garlic. Slice the 2 tbsp Green Onions thinly for garnish.
2. 2Sauté the aromatics: Heat the 2 tbsp Olive Oil in a 30.48 cm (30 cm) skillet over medium heat (approximately 162.8-190.6°C / 160-190°C). Add the diced 1 medium Onion, 1 medium Green Bell Pepper, and 1 stalk Celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced 2 cloves Garlic and cook for 1 minute more, until fragrant.
3. 3Simmer the sauce: Stir in the 1 28 oz can Diced Tomatoes (undrained), 2 tbsp Tomato Paste, 1/2 cup Chicken Broth, 1 tbsp Cajun Seasoning, and 1/2 tsp Hot Sauce. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (approximately 121.1-148.9°C / 120-150°C) and cook for 10 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
4. 4Cook the shrimp: Add the about 450 g Shrimp to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn opaque pink and curl slightly. The internal temperature of the shrimp should reach 63°C.
5. 5Serve: While the shrimp cooks, warm the 4 cups Cauliflower Rice. Divide the warmed 4 cups Cauliflower Rice among four serving plates. Spoon the Dairy-Free Shrimp Creole over the cauliflower rice and garnish each serving with the sliced 2 tbsp Green Onions.

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