Shrimp Étouffée with Cauliflower Rice

Ingredients

• 1.5 lbs Shrimp (peeled and deveined)
• 4 cups Cauliflower Rice
• 1 cup Bell Pepper (diced)
• 1 cup Onion (diced)
• 0.5 cup Celery (diced)
• 4 cloves Garlic (minced)
• 2 cups Chicken Broth
• 2 tablespoons Tomato Paste
• 4 tablespoons Dairy-free Butter
• 2 tablespoons Cajun Seasoning
• 1 teaspoon Hot Sauce
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Melt the 4 tablespoons of dairy-free butter in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
2. 2Add the 1 cup of bell pepper, 1 cup of onion, and 0.5 cup of celery to the pot. Sauté, stirring occasionally, until the vegetables are softened, which should take about 5 to 7 minutes.
3. 3Add the 4 cloves of minced garlic to the pot and cook, stirring constantly, until it is fragrant, about 1 minute more.
4. 4Stir in the 2 tablespoons of tomato paste, 2 tablespoons of Cajun seasoning, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of hot sauce. Cook, stirring constantly, for 2 minutes to toast the spices.
5. 5Pour in the 2 cups of chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for 15 minutes, stirring occasionally.
6. 6Add the 1.5 pounds of shrimp to the pot. Cook, stirring gently, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C), which should take about 5 to 7 minutes.
7. 7Stir in the 4 cups of cauliflower rice and cook for 2 to 3 minutes more, just until the cauliflower rice is heated through. Serve immediately.

Related Guides