Ingredients:
- 1 tbsp - Lemon Peel Raw
- 1 tbsp - Shallots Raw
- 1 tbs - Olive Oil
- 1/2 cup - Vegetable Stock Pot
- 148.4 g - Jumbo Shrimp
- 1.5 tbs - Chives
- 2 tbs - Butter
- 1/2 tbs - Lemon Juice Raw
- 3 cup - Cauliflower Rice
- 1/8 tsp - Black Pepper
- 1/4 tsp - Salt
- 14 g - Creme Fraiche
- 1 tbs - Parmesan Cheese
Nutritional values:
info_outlineper 1 serving
- Calories: 353 Kcal
- Proteins: 24.90 g
- Fats: 23.70 g
- Total carbs: 13.40 g
- Fiber: 7.20 g
- Net carbs: 6.20 g
Jumbo Shrimp Risotto
Preparation: 19 min
Add the cauliflower rice to the pan along with the olive oil. Fry for 1-2 minutes, coating in the oil and butter.
Scatter with the remaining chives and parmesan to serve.
Once all the liquid has evaporated, stir the crème fraiche into the cauliflower rice.
Add half the vegetable stock to the pan and continue to cook until the liquid has been fully absorbed, then add the remaining stock.
Finely slice the shallot and add to the pan, cooking until tender.
Finely chop the chives and add 1 tablespoon to the pan along with the jumbo shrimp, lemon zest and juice and continue to cook until the shrimp are piping hot through – 2-3 minutes.
Heat two tablespoons of butter in a large pan over a medium heat.
lowcarb dinner
© 2024, made by Keto Travelers