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Primal Cheddar Cheese Cauli & Shrimp

Primal Cheddar Cheese Cauli & Shrimp
Serves 8
A new twist on a traditionally southern dish comprised of succulent shrimp, cheddar cheese riced cauli, pancetta, and scallions
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 8 ounces fresh medium shrimp in their shells
  2. 4 cups water
  3. 1 1/2 cups riced cauliflower*
  4. 1/2 cup diced pancetta
  5. 1 tablespoon olive oil
  6. 1 cup shredded mild cheddar cheese
  7. 2 tablespoons unsalted butter
  8. 1 teaspoon kosher salt
  9. 1/2 teaspoon ground white pepper
  10. 1/2 cup sliced scallions
  11. 1 teaspoon chili powder
Instructions
  1. Clean shrimp, removing shells; use tip of sharp knife to remove veins.
  2. Pat dry with paper towels. Set aside.
  3. In a sauce pan, heat a tablespoon of olive oil, and stir fry riced cauliflower until tender. Season to taste with kosher salt and pepper (like you would grits). Remove from heat and set aside.
  4. Meanwhile, in a large sauté pan, sauté pancetta over medium heat about 12 minutes or until crispy.
  5. Remove from pan; set aside.
  6. Add olive oil to pan; heat over medium heat. Add shrimp; sprinkle with chili powder, sauté about two minutes or until shrimp are cooked and firm to the touch. Remove from pan; set aside.
  7. Add pancetta, cheddar cheese, butter, salt, and white pepper to riced cauliflower, stirring until cheese and butter are melted. Transfer to serving dish; top with shrimp and scallions.
To make riced cauliflower (from everydaymaven.com)*
  1. Grab cauliflower and make sure there are no brown or black spots on it. If so, remove with a paring knife.
  2. Rip the leaves off of the bottom.
  3. Cut the cauliflower in half and cut the florets off from core until you are left with just the core.
  4. Discard the core and break up the florets into somewhat evenly sized pieces
  5. Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized
  6. Remove rice to a large bowl and continue processing florets in batches until all florets are “riced”. Alternately, you could use a hand grater and grate the head of the cauliflower. Obviously this would take more time, but the results are about the same.
  7. Extra can be stored in freezer bags and stored for other recipes.
Adapted from Chef Garvin
Adapted from Chef Garvin
Love and Primal http://www.loveandprimal.com/