Shrimp Veracruz
Cauliflower "Rice" with Pine Nuts
Ingredients
- ½ onion, chopped
- 2 cloves garlic
- 1 jalapeño pepper, seeded and minced (see Note)
- 1 Tbsp olive oil
- 1 (14.5-oz) can diced tomatoes
- ¼ cup sliced pitted green olives (such as Castelvetrano)
- ¾ lb peeled and deveined medium-size raw shrimp
- 2 Tbsp chopped fresh parsley
- ¼ tsp salt
- ¼ tsp pepper
- ½ orange, cut into thin wedges
- ½ lime, cut into thin wedges
Instructions
- Sauté onion, garlic, and jalapeño in hot oil in a Dutch oven over medium heat 5 minutes or until tender.
- Add tomatoes and olives; bring to a boil. Reduce heat, and simmer 5 minutes or until slightly thickened.
- Add shrimp, parsley, salt, and pepper. Cover and cook 5 minutes or until shrimp turn pink. Serve with orange and lime wedges.
Side Dish Ingredients
- 1 (12-oz) pkg frozen riced cauliflower (such as Green Giant)
- ¼ cup chopped walnuts
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions.
- Meanwhile, toast nuts in a dry skillet over medium heat 2 to 4 minutes or until golden and fragrant.
- Sprinkle with nuts, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
196
|
91
|
287
|
| Fat (g) | 8 | 6 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 17 | 4 | 21 |
| Carb (g) | 14 | 7 | 21 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 881 | 124 | 1005 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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