Forget the Take Out: Ginger Scallion Shrimp with Healthy Fried “Rice”

 

In keeping with my recent theme of healthy and tasty dinner ideas for the empty nesters in my life I created this recipe. This is another easy and quick weeknight recipe for 2 if you prep some of the ingredients
the night before.  I often double this recipe for leftovers the next day.

 

Ingredients:

As I always recommend, organic staples and produce and wild seafood whenever possible.

12 oz. medium sized cooked shrimp, if frozen thawed.

2 tsp. ginger scallion condiment: http://bit.ly/2cgjoaZ

2 tsp. ginger scallion finishing sauce: http://bit.ly/2cgjoaZ

1 bunch green onions (scallions)

1 batch homemade cauliflower fried rice, ideally cooked, cooled and refrigerated overnight. (Directions below)

To Prepare:

Clean shrimp, removing tails

Clean and fine chop green onions

In large enamel or nonstick skillet over medium high heat add shrimp, cauliflower fried rice, ginger scallion condiment and ginger scallion finishing sauce. There is no need for any added oil, just be sure to be constantly stirring mixture to avoid any sticking. Cook till mixture is nice and hot. During the last 5 minutes, add the green onion.

Plate and enjoy with a nice green salad or a side of steamed asparagus or broccoli.

Variations: add steamed and diced asparagus pieces, mushrooms and/or snow peas into the recipe.

Cauliflower Fried Rice Recipe:

Preferably night before, prepared the cauliflower fried rice. If preparing ahead, cool, cover and refrigerate. (As I continue to experiment with cauliflower fried rice, I am finding that preparing it the day before using in a stir fry, makes it’s swap out for regular rice, that much more authentic.)

Ingredients:

12 oz. cauliflower rice, if purchased frozen, thawed. If making your own or buying fresh, lightly steamed.

2 TBSP avocado oil (works well in giving the rice the same texture as fried rice, without becoming a damaged fat) more info here: http://bit.ly/2aSX6qo

Preheat Oven to 425F

Place the cauliflower in a bowl and mix in the avocado oil. Place on a parchment paper lined cookie sheet and roast, stirring every 10 minutes for 40-50 minutes. Cook the full 40-50 minutes, even though it will appear done after 30 minutes. This last stage of cooking will transform the cauliflower to an amazing substitute for that typical “fried rice”. Just keep a careful eye on it, as you don’t want it to burn.

 

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