Cajun-Inspired Shrimp Skewers with Turmeric-Bay Cauliflower Rice
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Total Time: 0 hrs 35 mins
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Hands-on Time: 0 hrs 5 mins
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Makes: 4 servings
Ingredients
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2 teaspoons
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2 teaspoons
SO Paprika Ground Organic -
1/4 teaspoon
SO Cayenne Pepper Organic -
1/2 teaspoon
SO Onion powder organic -
2
SO Bay Leaf Organic - SO Black Pepper med org
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1 1/4 teaspoons
SO Turmeric ground org -
2 tablespoons extra-virgin olive oil, divided
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1 teaspoon minced fresh garlic, divided
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1/4 teaspoon sea or pink Himalayan salt, plus more to taste
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1 pound large shrimp (26 to 30 count), peeled and deveined
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1 large head cauliflower, roughly chopped
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1/4 cup chopped scallions, white parts separated from green parts
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1 cup diced green bell pepper
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1/4 cup chopped fresh parsley
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1/4 teaspoon honey
Directions
1. For the shrimp, in a large bowl combine 1 tablespoon olive oil, Tuscan seasoning, paprika, cayenne, onion powder, 1/2 teaspoon garlic and 1/4 teaspoon salt. Add shrimp, toss to coat, and marinate in refrigerator for 30 minutes or up to 24 hours.
2. Meanwhile, in a food processor, pulse cauliflower until it resembles rice.
3. In a large nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add scallion whites, bay leaves and remaining 1/2 teaspoon garlic and cook for 30 seconds. Stir in cauliflower, season with salt and pepper to taste, then cover and let steam for 5 minutes, stirring halfway through.
4. Stir in bell pepper, cover, and cook for 3 minutes, until pepper starts to soften. Stir in turmeric and cook for 1 minute more. Turn off heat, stir in scallion greens, parsley, and honey. Discard bay leaf and season cauliflower rice with salt and pepper to taste.
5. Thread marinated shrimp onto four skewers.
6. Lightly oil a cast-iron grill pan or skillet and heat over medium for 3 minutes.
7. Cook shrimp skewers, covered, 2 minutes per side, until shrimp are pink and no longer opaque, and the edges start to curl.
8. Serve shrimp skewers over rice.
