Gluten-Free Shrimp Creole with Cauliflower Rice

Instructions

1. 1Heat the 2 tbsp of olive oil in a large (e.g., 30.48 cm) skillet over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the 1 medium chopped onion, 1 medium chopped green bell pepper, and 2 chopped celery stalks. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
2. 2Stir in the 4 cloves of minced garlic and 2 tbsp of Creole seasoning. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
3. 3Pour in the 1 can (about 790 g) of diced tomatoes, 1 cup of gluten-free chicken broth, and 1 tsp of hot sauce. Bring the mixture to a gentle simmer, where small bubbles are breaking the surface. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
4. 4Add the about 450 g of peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout and reach an internal temperature of 63°C.
5. 5While the shrimp creole is cooking, heat a separate medium skillet over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the 4 cups of cauliflower rice and cook for 5-7 minutes, stirring occasionally, until it is tender-crisp.
6. 6Divide the cooked 4 cups of cauliflower rice evenly among 4 plates. Spoon the shrimp creole over the cauliflower rice and garnish each serving with the 2 tbsp of chopped green onions.