Ingredients
Instructions
In a Large Frying Pan, Sauté The Garlic and Onion in The Butter Until Golden and Translucent.
Add The Raw Shrimp and Fry For a Few Minutes On Each Side Until The Flesh Turns Pink and Opaque. Be Sure Not To Overcook as The Shrimps May Become Dry and Rubbery.
Remove The Shrimp But Leave The Onion In The Pan. Set The Shrimp Aside; It Will Be Added Back To The Pan After The Next Step.
Add The Heavy Cream, White Wine / Vinegar, Finely Chopped Sun-Dried Tomatoes And Herbs. Bring To A Simmer. Add The Parmesan And Lower The Heat. Simmer For A Few More Minutes For A Creamy Consistency.
Add The Parsley, Spinach And Shrimp And Let The Mixture Simmer Until Everything Is Warm.
Break The Cauliflower Head Into Florets and Process In a Food Processor Until The Cauliflower Pieces Are About The Size of a Rice Grain.
Heat The Coconut Oil In a Pan and Add The Cauliflower Rice. Season With Salt And Pepper. Fry The ‘Rice’ Until The Cauliflower Cooks Through But Remains Firm (Do Not Overcook As It Will Become Soggy).
Clean, Trim and Chop The Asparagus. Boil For A Few Minutes In Lightly Salted Water To Serve As A Side Vegetable Along With The Shrimp.
Spoon The Cauliflower Rice Onto a Dinner Plate, Top With a Generous Portion of The Shrimp Casserole and Add The Asparagus as a Side Vegetable.
Serve With Cheesy Keto Bread Sticks To Mop Up The Creamy Sauce!
