Shrimp Creole with Cauliflower Rice

Ingredients

• about 450 g Shrimp
• 1 medium Onion
• 1 medium Green bell pepper
• 2 stalks Celery
• 3 cloves Garlic
• 1 28 oz can Diced tomatoes
• 2 tablespoons Tomato paste
• 1 tablespoon Cajun seasoning
• 1 teaspoon Hot sauce
• 4 cups Cauliflower rice
• 2 tablespoons Olive oil

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

Instructions

1. 1Place a 30.48 cm skillet over medium heat, which is about 150°C. Add the 2 tablespoons of olive oil and let it warm for about 1 minute until it shimmers.
2. 2Add the 1 medium onion, 1 medium green bell pepper, and 2 stalks of celery to the skillet. Cook, stirring often, for 5 to 7 minutes, until the vegetables begin to soften and the onion looks translucent.
3. 3Add the 3 cloves of garlic to the skillet and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Stir in the 1 28 oz can of diced tomatoes (undrained), 2 tablespoons of tomato paste, 1 tablespoon of Cajun seasoning, and 1 teaspoon of hot sauce. Mix everything together well.
5. 5Bring the mixture to a gentle simmer, then reduce the heat to medium-low, about 135°C. Let it cook for 15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
6. 6Add the about 450 g of shrimp to the skillet. Cook for 3 to 5 minutes, stirring gently, until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
7. 7Divide the 4 cups of cauliflower rice among four bowls. Spoon the shrimp Creole mixture over the cauliflower rice.

Substitutions

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