Spanish Shrimp-and-Chorizo Cauli-Rice
Easy Steamed Italian Broccoli
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- 2 Tbsp avocado oil
- ½ (16-oz) pkg ground chorizo sausage
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 Tbsp tomato paste
- 2 tsp smoked paprika
- 1½ cups organic chicken broth
- 1 (16-oz) pkg cauliflower crumbles
- 4 Roma tomatoes, chopped
- ½ cup pitted green olives, coarsely chopped
- 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
- 1 (12-oz) pkg broccoli florets
- 2 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp Italian seasoning
- ¼ tsp salt
Side Dish Instructions
- Steam broccoli in a steamer basket over simmering water 6 minutes or until crisp-tender. Transfer to a bowl.
- Stir together oil, vinegar, seasoning, and salt. Drizzle over broccoli; toss.
Paleo Meal Plan
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