Creamy Shrimp Cauliflower Risotto Recipes

CAULIFLOWER "RISOTTO" WITH SHRIMP AND PEAS

This dish is a satisfying mash-up of two comfort food classics-cauliﬂower with cheese sauce and risotto with shrimp and peas-which makes for a healthy, modern, and doubly comforting skillet dinner. The cauliﬂower, which has been grated so it resembles rice, is simmered brieﬂy with ﬂour-thickened milk and Parmesan cheese, forming a creamy sauce to coat the vegetable and create a risotto-like base. Shrimp and peas are added to the skillet, and minutes later the dish is ready to be served, garnished beautifully with ribbons of fresh basil and a shower of Parmesan.

Provided by Ellie Krieger

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Cauliflower

Steps:

Heat the oil in a large, nonstick skillet over medium heat. Add the shallot and cook until softened, 2 minutes. Stir in the cauliﬂower rice, salt, and pepper and cook for 2 minutes.
Sprinkle the ﬂour over the cauliﬂower and stir to incorporate, then add the milk and cook, stirring occasionally, until it comes to a gentle boil. Stir in 1/2 cup of the Parmesan cheese until incorporated, then add the shrimp and the peas.
Return to a simmer, then continue to cook, stirring occasionally, until the shrimp are pink and no longer translucent and the sauce has thickened, about 5 minutes more. Season with additional salt to taste, then serve immediately, garnished with basil and the remaining Parmesan.

Nutrition Facts : Calories 360, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 200 milligrams, Sodium 680 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 36 grams, Sugar 11 grams

Ingredients

2 tablespoons olive oil
1/2 cup chopped shallot
3 cups cauliﬂower rice (see Cook's Note)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1 teaspoon all-purpose ﬂour (see Cook's Note)
1 3/4 cups 1 percent low-fat milk
3/4 cup freshly grated Parmesan cheese, divided
1 pound medium-size shrimp (26-30 count per pound), cleaned, tail-off
1 1/2 cups fresh or frozen peas
2 tablespoons fresh basil leaves, cut into ribbons

CREAMY SHRIMP CAULIFLOWER RISOTTO

This creamy cauliflower rice risotto with shrimp is flavored with Parmesan cheese, garlic and fresh parsley.

Provided by Arlyn Osborne

Categories Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Creamy Shrimp Cauliflower Risotto image

Steps:

Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside.
Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes.
Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth.
Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute.
Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through.
Garnish with more parsley and serve with lemon wedges.

Nutrition Facts : Calories 873.8, Fat 16.2, SaturatedFat 8.2, Cholesterol 185.5, Sodium 1303.3, Carbohydrate 140.4, Fiber 2.5, Sugar 1.4, Protein 36.1

Ingredients

unsalted butter
1 lb medium shrimp, peeled and deveined
24 ounces frozen cauliflower rice, thawed
2 shallots, diced
2 garlic cloves, chopped
2 cups chicken broth
4 ounces cream cheese
1/2 cup grated parmesan cheese
salt
pepper
freshly grated nutmeg
2 tablespoons chopped parsley, plus more for garnish
lemon wedge, for serving

CREAMY KETO CAULIFLOWER RISOTTO

Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.

Provided by Fioa

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 29m

Yield 4

Number Of Ingredients 10

Creamy Keto Cauliflower Risotto image

Steps:

Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 11.8 g, Cholesterol 91.2 mg, Fat 29.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 18.3 g, Sodium 653.1 mg, Sugar 4.7 g

Ingredients

¼ cup ghee
½ onion, finely chopped
1 clove garlic, minced
1 head cauliflower, grated
1 cup sliced fresh mushrooms
½ cup heavy whipping cream
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg

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Heat remaining 2 tablespoons oil in skillet over medium. Add leek; cook, stirring often, until tender, 3 to 4 minutes. Add wine; cook, stirring constantly, until wine is fully absorbed, 1 to 2 minutes. Stir in cauliflower and broth; cook, stirring often, until broth is fully absorbed, about 3 minutes. Stir in spinach, cream, and remaining ½ teaspoon salt; cook, stirring constantly, until spinach wilts, about 2 minutes. Add cheese; cook, stirring constantly, until melted, about 1 minute.

Creamy Shrimp Cauliflower Risotto Recipes

CAULIFLOWER "RISOTTO" WITH SHRIMP AND PEAS

CREAMY SHRIMP CAULIFLOWER RISOTTO

This creamy cauliflower rice risotto with shrimp is flavored with Parmesan cheese, garlic and fresh parsley.

CREAMY KETO CAULIFLOWER RISOTTO

Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.

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