If you’ve been following IBIH for awhile then you know how much I love Chorizo. It’s spicy, tangy, and adds amazing flavor to just about anything! This low carb dirty “rice” recipe is no exception. Using cauliflower as rice is nothing new, but I hadn’t tried it before. I liked it, and can definitely see potential for future recipes. Some people (like my husband) have serious issues with the sometimes skunky flavor of cauliflower. Adding the flavorful chorizo to this recipe helps mask the flavor of the cauliflower, and makes it super delicious! So easy to make, this recipe comes together really quickly and is definitely a keeper!
Shrimp & Chorizo Dirty “Rice” (Low Carb & Gluten Free)
Approximate nutrition information per serving: 297 calories, 18g fat, 3g net carbs, 25g protein
- 1/2 lb raw chorizo
- 1/2 cup white wine
- 1 Tbl butter
- 1 Tbl Cajun seasoning*
- 2 tsp garlic powder
- 2 Tbl prepared salsa
- 1 lb medium shrimp, raw
- 2 cups cauliflower, riced**
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1 Tbl lime juice
- salt and pepper to taste
- Remove chorizo from the casing and cook in a large saute pan. Add the wine and reduce by half. Add the butter, Cajun seasoning, garlic powder, salsa, and shrimp to the pan. Cook for about 2 minutes. Add the cauliflower and cook for another 5 minutes until the shrimp are cooked through. Remove from the heat and add the scallions, cilantro and lime juice. Season with salt and pepper to taste before serving.
Cajun seasoning is a blend and can be found in the spices section of most grocery stores.
To “rice” your cauliflower you can chop it by hand with a knife, or rub it over a box grater, but the easiest way I’ve found is to use this method by Big Red Kitchen.