Keto Portuguese Shrimp and Cauliflower Rice

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 4 cups Cauliflower Rice
• 1 medium Onion (chopped)
• 4 cloves Garlic (minced)
• 2 tbsp Olive Oil
• 2 tbsp Tomato Paste
• 1 cup Chicken Broth
• 1 leaf Bay Leaf
• 1 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Fresh Cilantro (chopped)

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

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium heat, which is about 150°C.
2. 2Add the 1 medium onion, chopped, and the 4 cloves garlic, minced, to the skillet. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Stir in the 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the about 450 g of shrimp to the skillet. Cook for 3-4 minutes, stirring, until the shrimp turn pink and are almost cooked through. The internal temperature should reach 46°C.
5. 5Stir in the 4 cups of cauliflower rice, 1 cup of chicken broth, and 1 bay leaf. Make sure all the cauliflower rice is submerged in the liquid.
6. 6Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 5-7 minutes, or until the cauliflower rice is tender to your liking. The liquid should be mostly absorbed.
7. 7Remove and discard the 1 bay leaf from the skillet. Stir in the 2 tablespoons of fresh cilantro, chopped.
8. 8Serve the Keto Portuguese Shrimp and Cauliflower Rice immediately.

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