Spanish Shrimp-and-Chorizo Cauli-Rice
Cucumber and Avocado Salad
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- 2 Tbsp olive oil
- 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 gluten-free 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
Instructions
- 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 skillet 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 skillet 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.
Side Dish Ingredients
- 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
Side Dish Instructions
- 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.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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