Cumin Lime Shrimp over Creamy Cauliflower Risotto

Instructions

1. 1

   Wash hands with soap and water.

2. 2

   Microwave frozen “riced” cauliflower according to package directions, usually about 5-6 minutes; set aside.

3. 3

   Heat 1 Tbsp. olive oil in a medium nonstick pan over medium heat. Add the shrimp and cook 2 to 3 minutes per side until light pink and opaque. Place shrimp in a small bowl and season with cumin, lime zest, and salt.

4. 4

   Add remaining oil into the pan. Add onion and cook, stirring occasionally, until onion is soft, about 2 minutes. Add garlic and avocado and cook for one minute, until heated through.

5. 5

   Transfer avocado onion mixture into a blender or food processor and add lime juice. Cover and blend until smooth, stirring mixture with a spatula if needed.

6. 6

   Transfer heated “riced” cauliflower into the pan and top with pureed avocado onion mixture. Cook over medium heat, stirring gently until cauliflower has a beautiful green color.

7. 7

   Divide into two bowls and top with cooked shrimp.