This is something to get excited about if you love Chinese food.
Shrimp and Crab Cauliflower Fried “Rice”
It’s low in carbs, ridiculously tasty, Paleo-friendly (if you eat peas), dairy-free, soy-free, gluten-free, and grain-free—hence Paleo-friendly.
What you’ll need:
- Food processor, blender, or grater
- 2 frying pans
- 2-3 large bowls
- 1-2 TBSP water
- 1 head (32 oz, raw) cauliflower
- 1 lb extra-large shrimp; cleaned, shelled, and deveined
- 1 lb lump crab meat
- 2 cups frozen (or fresh) peas
- 4 TBSP + 1 TBSP organic palm shortening, divided (or oil of choice; palm shortening is recommended)
- 1/2 medium onion, diced
- 1/4 cup Coconut Secret coconut aminos (or gluten-free “soy sauce” substitute like Bragg’s liquid aminos)
- 1 TBSP rice wine or white distilled vinegar, optional
- 3 large eggs, beaten
What you’ll do:
1. Defrost frozen peas in a bowl of water, and defrost shrimp if frozen. Dice your onion.
2. Clean and dry the cauliflower; cut into smaller chunks. Add small handfuls to your food processor or blender; pulse lightly until it shreds into rice-like shape and size. Repeat until the whole head is shredded. If you don’t have a processor or blender, you can shred it with a grater by hand.
3. In a large bowl, add "riced" cauliflower and 1-2 TBSP water; cover loosely and microwave on high for 5-7 minutes to soften and extract some of the water.
4. In a large frying pan, add in 4 TBSP palm shortening (or cooking fat of choice); heat on medium and add in diced onions. Cook onions until softened and lightly browned; add in shredded cauliflower, cook through until tender, stirring periodically. Halfway through, add in 1/4 cup coconut aminos (or soy sauce) and vinegar; stir well to coat all over cauliflower mixture. Shut off heat.
5. In second frying pan, add in last TBSP of palm shortening (or oil of choice); cook shrimp on each side until firm (~2-4 minutes) and then remove them from pan and transfer to cauliflower pan. In the same pan, add in scrambled eggs, breaking them into bite-size pieces as they cook. Add eggs to pan with cauliflower when they are done.
6. In the same pan, add in defrosted and drained peas and lump crab meat; heat until warmed all the way through.
7. Transfer cauliflower, shrimp, and egg pan to a large mixing bowl; add in crab and peas pan and mix together. Serve hot!
Makes 6-8 servings
6 servings = 375 calories each
8 servings = 282 calories each
This was fabulous! I mean, other than the random crab shell, it was darn near perfect!! I loved it, Dustin loved it, and he didn’t know it was cauliflower! Well, I told him ahead of time it’s not rice, but he wasn’t sure what it was. He was surprised when I divulged my “secret.” hehe He said that it’s really good. I concur. Yum, yum, YUM!
I’m glad there are plenty of leftovers because we are extraordinarily busy this week. I mean, off-the-chart busy! I have to go get ready for a Ron Paul meet-up this evening. Our host, Tony, has met Dr. Paul a few times! Here he is with him:
Then, we’re traveling this week, which I’m super stoked about. And one other little surprise that I’ll share soon!
Gotta go, gotta go!
Have a wonderful day and remember to choose freedom!