SERVES: 4
SERVING SIZE: 2⁄3 CUP SHRIMP WITH SAUCE WITH 1 CUP CAULIFLOWER RICE
PREP: 6 MINUTES
PRESSURE: 2 MINUTES
TOTAL: 13 MINUTES
SETTINGS: PRESSURE COOK/ SAUTÉ/MEAT STEW
RELEASE: NATURAL/QUICK
This buttery shrimp is accented with fragrant garlic and touches of lemon and white wine, and is served over low-carb cauliflower rice. It’s a keto version of a classic dish that is simple to prepare.
1 medium head cauliflower, trimmed, stem removed, and cut into medium-sized florets
2 tbsp olive oil
3 tbsp butter
5 garlic cloves, minced
1⁄3 cup white wine or cooking wine
1 cup chicken broth
2lbs (1kg) uncooked shrimp, peeled and deveined
11⁄2 tbsp fresh lemon juice
1 tsp fine grind sea salt
1⁄2 tsp ground black pepper
1 tbsp chopped fresh parsley
1 Place a steamer basket with legs in the inner pot and add 1 cup water to the bottom of the pot. Add the cauliflower to the steamer basket.
2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 1 minute.
3 When the cook time is complete, quick release the pressure.
4 Open the lid and carefully remove the steamer basket and cauliflower from the inner pot. Set aside.
5 Carefully remove the inner pot from the base, drain and wipe dry with a paper towel, and return the pot to the base.
6 Add the cauliflower florets to a food processor or blender and pulse until a ricelike texture is formed. Set aside.
7 Select Sauté (Normal). Add the olive oil and butter to the inner pot. Once the butter is melted, add the garlic and sauté for 3 minutes or until the garlic becomes fragrant.
8 Add the wine and chicken broth to the pot and simmer for 2 minutes, using a wooden spoon to stir the ingredients and scrape any browned bits from the bottom of the pot. Press Cancel to turn off the pot. Add the shrimp and stir.
9 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Meat Stew (High) and set the cook time for 1 minute.
10 When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.
11 Open the lid. Add the lemon juice, sea salt, and black pepper. Stir.
12 Transfer the cauliflower rice to a serving platter. Ladle the shrimp and sauce over the rice and garnish with the parsley. Serve warm.
tip If you don’t have a steamer basket with legs, you can use an ovenproof bowl placed on top of the steam rack.
CALORIES: 361 FAT: 18g NET CARBS: 7g PROTEIN: 32g
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