Spicy Shrimp Fried Cauliflower Rice
8 oz. fresh medium shrimp in shells, peeled and deveined
1 head cauliflower (1 ¾ to 2 lb.), broken into florets (about 5 cups)
1 tsp. toasted sesame oil
2 eggs, lightly beaten
1 T. olive oil
1 tsp. grated fresh ginger
1 clove garlic, minced
2 cups coarsely chopped Napa cabbage
1 cup coarsely shredded carrots
½ tsp sea salt
½ tsp crushed red pepper
1/3 cup sliced green onions
2 T. snipped fresh cilantro
Working in batches, in a food processor pulse cauliflower four to six times or until chopped into rice-size pieces.
In a wok or an extra large skillet, heat sesame oil over medium heat. Add eggs and cook, without stirring, until set, turning once (if using a wok, tilt wok while cooking to make an even layer of egg). Remove and sliced cooked egg.
Rinse shrimp; pat dry. In same wok heat olive oil over medium-high heat. Add ginger and garlic; cook and stir 30 seconds. Add cabbage and carrots; cook and stir 2 minutes or until vegetables start to soften. Add cauliflower; cook and stir 4 minutes or until tender. Add shrimp, salt and crushed red pepper; cook and stir 2 minutes more or until shrimp are opaque. Add cooked egg and green onions; heat through. Sprinkle cilantro over top. Serve with lime wedges.
Makes 4 servings – 1 ½ cups each.