seafood favorites

Make the most of the fruits of the sea with fresh ingredients and quick cooking techniques.

Fried Cauliflower Rice with Shrimp

14g CARB

Serves 4

Total 30 min.

8 oz. fresh or frozen medium shrimp, peeled and deveined
1 1¾- to 2-lb. head cauliflower, cut into florets (5 cups)
1 tsp. toasted sesame oil
2 eggs, lightly beaten
1 Tbsp. olive oil
4 tsp. grated fresh ginger
4 cloves garlic, minced
2 cups coarsely chopped napa cabbage
1 cup coarsely shredded carrots
½ tsp. sea salt
½ tsp. crushed red pepper
⅓ cup sliced green onions
2 Tbsp. snipped fresh cilantro
Lime wedges

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Working in batches, place cauliflower in a food processor; cover and pulse until pieces are rice size.

2. In an extra-large wok or 12-inch skillet heat sesame oil over medium. Add eggs; stir gently until set. Remove eggs; cool slightly. Cut eggs into strips.

3. In wok heat olive oil over medium-high. Add ginger and garlic; cook and stir 30 seconds. Add cabbage and carrots; cook and stir about 2 minutes or until vegetables start to soften. Add cauliflower; cook and stir about 4 minutes or until cauliflower starts to soften. Add shrimp, salt, and crushed red pepper; cook and stir about 2 minutes or until shrimp are opaque. Add cooked egg and green onions; cook and stir until heated through.

4. Sprinkle shrimp mixture with cilantro. Serve with lime wedges.

Tip Riced cauliflower is available in the produce and freezer sections of many grocery stores. Use 4 cups of prepared cauliflower rice in this recipe.

PER SERVING (1½ cups each) cal 181, fat 8 g (2 g sat. fat), chol 172 mg, sodium 434 mg, carb 14 g (5 g fiber, 5 g sugars), pro 17 g