Quick and easy, healthy and tasty cauliflower rice shrimp risotto!
You can make your own cauliflower rice by fresh or frozen cauliflower it until tender and then turning it into "rice" in a food processor. I prefer to take the easy road and buy bags of frozen cauliflower rice!
1 tbsp light butter
1 tsp minced garlic
2 tbsp garden vegetable 1/3 less fat cream cheese or plain light cream cheese
9 oz shrimp peeled, tails removed = 7 oz cooked shrimp
1 tbsp reduced fat grated Kraft Parmesan Cheese
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp dried parsley flakes
In a medium sized skillet, melt butter and add garlic.
Saute garlic in butter until light brown over medium high heat.
Lower the temperature to medium heat and add the cream cheese. Stir until slightly melted, allowing some lumps.
Add the shrimp to the cream cheese mixture and stir together.
Add the grated cauliflower, parmesan cheese, salt and pepper. Stir until combined.
Heat for about 3 to 4 minutes or until heated thoroughly.
Sprinkle parsley flakes on top.
Makes 1 Serving
For clients on program, this is a complete Lean & Green with 2 condiments and 3 healthy fats.