Paleo Shrimp with Saffron Cauliflower Rice

During the drive home, Traci called with a Paleo Challenge. What? How long has it been since the last Paleo Challenge? Obviously too long because my first reaction was, “No!” I was too tired from work to think about mashing ingredients together for dinner. But, as I drove home, I found myself becoming more and more relaxed as I mulled over the contents of our fridge and pantry: chicken, shrimp, spinach, cauliflower, gluten-free lemon and pepper pasta, tomatoes, and a few other odds and ends. The initial response was easy: pasta with shrimp and spinach. But I could do better than that. Here’s what I ended up doing.

Paleo Shrimp with Saffron Cauliflower Rice

  • 1 lb. shrimp
  • 1/2 onion finely chopped
  • 3 cloves garlic, smashed
  • 1 large lemon, zested and juiced
  • 4 tbs olive oil, divided
  • 1 tbs dijon mustard
  • 1/2 cup sliced mushrooms
  • 2 hand fulls baby spinach
  • 1/2 handful of coarse parsley
  • 2 tsp butter, divided
  • 1 head cauliflower (rice substitute rice)
  • pinch saffron threads soaked in 2 tbs hot water for 10 min

Prepare the cauliflower rice by grating the cauliflower into riced-sized pieces. This can be done using a hand grater or a food processor. Add 1 tbs olive oil and 1 tsp of butter to a hot skillet. Add in cauliflower and saffron with a little salt and pepper to taste. Stir and then cover and cook until softened.

While the cauliflower cooks, prepare the shrimp and chop the onion, garlic and mushrooms. Heat another pan over medium-high heat and then add remaining oil, onions and garlic. Cook, stirring frequently for 3 minutes or until the onion softens. Add in the mushrooms and cook another 5 minutes. While the mushrooms cook, add the lemon juice, dijon mustard, and 1 tbs olive oil to a bowl and whisk. Add the shrimp, lemon juice dressing, and remaining butter to the pan and toss to coat. Cook 2 to 3 minutes and then toss to flip shrimp. Top with lemon zest, spinach, and parsley and cook until the spinach wilts, stirring to mix everything. Season with salt and pepper.

To server, add a serving of cauliflower rice to a plate and then top with 1/2 of the shrimp. Be sure to add any remaining juice to the dish!!! Enjoy.


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