Quick and Easy Mock Shrimp "Risotto"

I had a wonderful 4th of July weekend with my husband and son! The best part about it? I stayed on plan! OP all the way baby! Holidays always seem the hardest for me, but luckily we decided not to go to one of the infamous buffets here in Vegas that happen to be everywhere! I think that would have been asking for trouble... BIG trouble. Instead, we grilled some shrimp for me and steak for the hubs. I can happily say I had No Regrets this 4th of July weekend! My loss for the week was 1.6 lbs! Great week week for me indeed!

As you can tell by my many posts of shrimp recipes, I love shrimp. I usually have it at least once a week because they cook pretty fast and they absorb a lot of flavor. Plus they belong to the leanest lean category. Not to mention they are just plain old delicious.

I needed to make something that would be quick and easy to put together, hence the name of the recipe, since I am still studying for my real estate license. Study, study , study is all I seem to do these days. I didn't have too much time to spend in the kitchen so this recipe did the trick. With a little preparation, the dish only took a few minutes to make. Well, a few minutes of cooking time. If you like the cauliflower mashed "potatoes" mixed with laughing cow cheese wedges, then you will love this dish. It is definitely keeper! 

I used frozen cauliflower, which didn't take long at all to cook. Add the frozen cauliflower to boiling water and let it cook for about 5 minutes.

Drain the cauliflower. Use a food scale to measure out 270 grams of cauliflower or 186 grams if using fresh cauliflower. You can also measure out 1 1/2 cups of cauliflower if you do not have a food scale.

Place the cooked cauliflower in a food processor and use the shredding disk too shred the cauliflower. You could also use a hand grater if you don't have a processor.

Set aside the grated cauliflower.

 Measure out 7 oz of cooked shrimp and set aside. Make sure the shrimp is peeled with tails removed.

Saute 1 tbsp of butter with 1 minced garlic clove.

 Add the rest of the ingredients cooking until heated thoroughly. Only a few minutes! Voila! Dinner is served!

 Quick and Easy Mock Shrimp "Risotto"

1 tsp minced garlic (1 Condiment)
9 oz shrimp peeled, tails removed ~ 7 oz cooked shrimp (1 Leanest)
1 1/2 cups (270 g) cooked cauliflower, grated (3 Greens)
1 tbsp reduced fat grated Kraft Parmesan Cheese (1/2 Condiment)
1/4 tsp salt (1 Condiment)
1/8 tsp black pepper (1/4 Condiment)
1/2 tsp dried parsley flakes (1/6 Condiment)

In a medium sized skillet, melt butter and add garlic. Saute garlic in butter until light brown over medium high heat. Lower the temperature to medium heat and add the cream cheese. Stir until slightly melted. It is okay to have some lumps. They will blend nicely with the rest of the ingredients. Add the shrimp to the cream cheese mixture and then add the grated cauliflower, parmesan cheese, salt and pepper. Stir until combined. Heat for about 3 to 4 minutes or until heated thoroughly. Sprinkle parsley flakes on top. Enjoy!

Makes 1 Serving
Each serving provides
1 Leanest, 3 Greens, 3 Condiments, and 2 Healthy Fats per Serving

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