Shrimp Scampi Over Cauliflower Risotto
This recipe is inspired by Dr. Gundry’s “just say yes” list of energy and biome-boosting foods. Pair with a simple side salad - arugula, lightly dressed in extra-virgin olive oil, lemon juice and toasted walnuts, sprinkled with kosher salt and pepper, to taste.
4 T unsalted (French/Italian) butter
1lb wild caught shrimp
4 cloves garlic, minced
Juice of 1 lemon
1 head cauliflower, stem removed (about 4c when riced)
2 leeks, finely sliced
1 large shallot, finely chopped
1 c mushroom or vegetable stock
½ c grated parmesan cheese
Kosher salt and freshly ground black pepper to taste
2T freshly chopped herbs of your choice
1. Cut the cauliflower into chunks. In batches, pulse the cauliflower in a food processor until coarse in texture, like rice.
2. In a large skillet over medium heat, melt 3 tablespoons of the butter with the leeks and shallots and stir until browned, about 5 minutes. Add half of the minced garlic and cook 2 minutes more.
3. Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add the stock and simmer until the liquid has mostly evaporated, 1 to 2 minutes. Stir in half the cheese and fresh herbs. Move to a serving dish and wipe the pan.
4. Heat the same skillet to medium-high and melt the remaining tablespoon of butter. Add and saute shrimp, stirring constantly, until they start turning pink. Add remaining garlic and saute an additional minute. Add the lemon juice and allow the pan to deglaze, one minute.
5. Serve the cauliflower risotto onto individual plates, top with shrimp and add parmesan, salt and pepper to taste.