If you’re looking for a dish that brings the flavors of Louisiana to your kitchen, this Shrimp Étouffée with Cauliflower Rice is the perfect choice. Combining succulent shrimp with a rich, spiced sauce served over light and fluffy cauliflower rice, it’s a delightful meal that everyone will enjoy. Plus, it’s gluten free, making it suitable for various dietary needs.
This dish is not only a crowd-pleaser but also a fantastic way to incorporate more vegetables into your meal. The cauliflower rice acts as a wonderful base, soaking up all the flavorful sauce while keeping the dish light and healthy. Your taste buds are in for a treat with this rich, comforting recipe!
Delicious Shrimp Étouffée with Cauliflower Rice
Shrimp Étouffée with Cauliflower Rice is a hearty, satisfying dish that blends tender shrimp with a luscious, spicy sauce made from onions, peppers, and Cajun seasonings. The taste is a perfect balance of savory and slightly spicy, while the cauliflower rice provides a mild, nutty flavor that complements the dish beautifully.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 head of cauliflower, grated or processed into rice
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups seafood or chicken broth
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Cauliflower Rice: In a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion, bell pepper, and celery. Sauté for about 5 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic and Cajun seasoning. Cook for an additional 1-2 minutes until fragrant.
- Cook the Shrimp: Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Stir in diced tomatoes and tomato paste, mixing well.
- Simmer: Pour in the broth, bringing the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
- Prepare Cauliflower Rice: While the sauce simmers, microwave or sauté the cauliflower rice in a separate pan until tender, about 5-7 minutes. Season with salt and pepper.
- Serve: Spoon the shrimp étouffée over a bed of cauliflower rice. Garnish with chopped green onions and fresh parsley, if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 25g
- Carbohydrates: 20g
