½ (16-oz) pkg ground chorizo sausage (such as Johnsonville)
1 large onion, chopped
2 cloves garlic, chopped
2 Tbsp tomato paste
2 tsp smoked paprika (or use paprika)
1½ cups chicken broth
1 (16-oz) pkg cauliflower crumbles
4 Roma tomatoes, chopped
½ cup pitted Castelvetrano olives, coarsely chopped (or any green olive)
¼ cup chopped fresh cilantro
Sprinkle shrimp lightly with salt and pepper. Sauté in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink. Remove from skillet.
Cook chorizo in pan 6 to 8 minutes or until browned and crumbly. Add onion and garlic; cook 5 minutes or until onion is tender. Stir in tomato paste and paprika; cook 1 minute or until fragrant.
Stir in broth, scraping pan to loosen browned bits. Add cauliflower; cook 12 to 14 minutes or until cauliflower is tender and liquid is evaporated, stirring often.
Add shrimp, tomatoes, and olives; cook 1 to 2 minutes or until thoroughly heated. Season with salt and pepper to taste. Sprinkle with cilantro.
Cucumber and Avocado Salad
2 cucumbers, thinly sliced
2 avocados, sliced
2 Tbsp olive oil
2 Tbsp fresh lime juice
1 Tbsp apple cider vinegar
1 clove garlic, minced
½ jalapeño pepper, seeded and minced
Arrange cucumber and avocado on a platter.
Whisk together oil, lime juice, vinegar, and garlic; drizzle over cucumber and avocado. Sprinkle with jalapeño. Season with salt to taste.
eMeals is committed to providing simple, balanced meals to help individuals make
healthy choices in consultation with their personal physician. Although our Registered
Dietitians provide the most accurate nutritional values possible, you should always seek
the advice of a physician for your own specific condition or dietary needs.