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Lior Lev Sercarz
1 pound frozen cauliflower rice (I used a mix with corn and english peas)
12 shrimp, peeled and deveined (you can use thawed frozen ones)
1 cup chopped kale
1 cup cilantro leaves (optional)
Season the shrimp with some salt and Salvador spice on both sides and set aside.
Warm some olive oil in a paella pan (or a large frying pan). Add the garlic slices and a few pinches of Salvador spice. Add the chopped kale, salt and cook over medium heat for about 3 minutes.
Add the frozen cauliflower rice and increase the heat to high. Cook for about 4 minutes and then spread the cauliflower rice evenly on the pan surface. Reduce the heat to medium low.
Heat some olive oil in a second pan and cook the shrimp over medium heat for about 1 minute on each side (no need to sear on high heat. The shrimp will actually be nice and tender this way).
Place the shrimp on top of the cauliflower rice. Drizzle with lemon juice and cook for about 3 more minutes. Garnish with cilantro leaves, tahina and some olive oil. Enjoy.
Replace the shrimp with shredded cooked chicken thigh.
Sprinkle this paella with feta cheese or queso blanco.
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