PALEO SHRIMP FRIED "RICE" WITH CAULIFLOWER ENJOY DAN:

PALEO SHRIMP FRIED “RICE” WITH CAULIFLOWER by CHEF DAN:

Serves 4

INGREDIENTS:

8 ounces shrimp, peeled and deveined

1 medium head (about 24 ounces) cauliflower, rinsed

1 tablespoon coconut oil

 2 eggs whites

1 egg

Pinch of sea salt

1/2-onion, diced

1 (12 Oz) package frozen peas and c carrots

5 scallions, whites, and greens separated

3 tablespoons soy sauce

DIRECTIONS:

1.   Remove the core and let the cauliflower dry completely.

2.   Coarsely chop into florets, then place half the cauliflower in a food processor and pulse until cauliflower is small and has the texture of rice or couscous, don’t over pulse.

3.   Repeat with the remaining cauliflower.

4.   Set aside.

5.   Combine egg and egg whites in a bowl and beat with a fork, season with salt.

6.   Heat a wok over medium-high when sizzling.

7.   Melt the coconut oil and add the onion and scallion white’s sauté for 4 minutes.

8.   Add garlic, shrimp and sauté for 1 minute.

9.   Add peas and carrots and cook 3-4 minutes.

10.                Add the cauliflower “rice “to the wok along with the soy sauce.

11.                Clear a whole in the center of the pan and pour in beaten eggs.

12.                Stir to scramble the eggs and then combine with the other ingredients.

13.                Season with salt and pepper.

14.                Top with scallions greens.

ENJOY DAN:             BOUN-APPETITE!!