Shrimp Creole with Cauliflower Rice

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 1 medium Onion
• 1 medium Green Bell Pepper
• 1 medium Celery Stalk
• 3 cloves Garlic
• 1.5 tbsp Creole Seasoning
• 1 14.5 oz can Diced Tomatoes
• 2 tbsp Tomato Paste
• 1/2 cup Chicken Broth
• 4 cups Cauliflower Rice
• 1 tsp Hot Sauce

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

Instructions

1. 1Prepare your ingredients: Peel and devein the about 450 g of Shrimp. Finely chop the 1 medium Onion, the 1 medium Green Bell Pepper, and the 1 medium Celery Stalk. Mince the 3 cloves of Garlic.
2. 2Heat a 30.48 cm skillet over medium-high heat (about 204.4°C / 200°C). Add the chopped 1 medium Onion, 1 medium Green Bell Pepper, and 1 medium Celery Stalk. Cook, stirring occasionally, until they are softened, about 5 minutes.
3. 3Add the minced 3 cloves of Garlic and 1.5 tbsp Creole Seasoning to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Pour in the 1 14.5 oz can Diced Tomatoes (undrained), 2 tbsp Tomato Paste, and 1/2 cup Chicken Broth. Stir everything together and bring the mixture to a simmer. Let it cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
5. 5Add the about 450 g Shrimp to the simmering tomato mixture. Cook, stirring gently, until the shrimp turn pink and opaque, which should take about 3-5 minutes. The internal temperature of the shrimp should reach 63°C.
6. 6Stir in the 1 tsp Hot Sauce. Taste the mixture and add salt and pepper if desired, but be aware that Creole seasoning often contains salt.
7. 7Serve the Shrimp Creole mixture hot over 4 cups of Cauliflower Rice.

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