One of the greatest things I discovered since switching to a mostly paleo diet is the MAGIC that is turning a cauliflower, which I never used to particularly like, into something resembling rice. I love how well it takes on other flavors and it really fills the gap in my life for a kind of texture that you usually only get from wheat-based products. Which, incidentally, my stomach does not miss at all! And when I spice it up like in this recipe, it really does surprise people, even those who had not five minutes before been turning their nose up at the idea of a rice dish devoid of rice.
For this Paleo shrimp Jambalaya, I like to cook the cauliflower a little more than I usually would for other dishes where I want the “rice” to be more chewy; in this, I go for a slightly softer feel kind of reminiscent of a risotto. So feel free to reduce the cooking time by a few minutes to suit your taste if you like your rice more ‘al dente’.Print
Paleo Shrimp Jambalaya
- Coconut oil for sautéing
- 1 head of cauliflower (about 2.5lbs with leaves still attached)
- 2 – 3 bell peppers, diced
- 1 jalapeno, seeded / de-veined and diced
- 1 zucchini, diced
- 1 onion, diced
- ⅓ cup no added salt chicken stock
- 12 oz shrimp
- 2 tbs Cajun style seasoning
- ¼ tsp cayenne pepper (omit if too spicy for you!)
- Black and red pepper to taste
- Handful of fresh cilantro, chopped
- Juice of half a lime
Heat up a couple of tablespoons of oil over a medium heat and saute your bell peppers, onion, zucchini and jalapeno.
While your veggies are softening, remove the tough core and the leaves from the head of cauliflower, roughly chop and then pulse the pieces in your food processor until it resembles the texture you like. Be careful not to overwork or you will get a paste!
Once the veggies have softened, after about 15 minutes, add your cauliflower “rice”, Cajun seasoning and cayenne pepper. Season with black and red pepper to taste: this will depend on your preferences and the heat in your own spice blend, so taste as you go!
Add in your chicken stock, turn the heat down to a simmer and cover. Cook for about 10 minutes, or until your cauliflower is almost done to your liking.
Add the shrimp, recover with the lid and steam until shrimp are done, about 3-5 minutes or so if you’re using medium sized shrimp.
Remove from the heat and stir in the fresh cilantro and lime juice.