Cauliflower “Risotto” with Shrimp and Peas

2 tbsp olive oil
1/2 cup chopped shallot
3 cups cauliflower rice
1/4 tsp salt, plus additional, to taste
1/4 tsp freshly ground black pepper
2 tbsp, plus 1 tsp, all-purpose flour
1 3/4 cups 1% low-fat milk
3/4 cup freshly grated Parmesan cheese, divided
1 lb medium shrimp (26-30 count per pound), cleaned and tails removed
1 1/2 cups fresh or frozen peas
2 tbsp fresh basil leaves, cut into ribbons

In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.

Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.

Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.

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Cauliflower “Risotto” with Shrimp and Peas

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