Keto Shrimp And Chorizo Couscous
How to Make It
Step 1
Heat the olive oil in a skillet over a medium/ high heat. Roughly dice the chorizo and add to the pan, cooking through until golden and the chorizo has released its oils. Remove from the pan with a slotted spoon and set aside.
Step 2
Finely chop the onion and the rosemary and mince the garlic. Add to the pan with the chorizo oil and lemon juice. Sweat gently until tender.
Step 3
Add the rice and stir well to combine, soaking up all the chorizo oil.
Step 4
Add the stock and bring to a simmer, cooking for two minutes to soften the cauliflower.
Step 5
Return the chorizo to the pan along with the shrimp. Simmer for a further 2-3 minutes to heat the chorizo and cook the shrimp so they turn pink and are hot through. There should be no stock left in the pan.
Step 6
Stir through fresh chopped parsley to serve.
Ingredients
- Cauliflower Rice – 2 cup
- Chorizo – 2 ounce
- Seafood Shrimp Fresh Wild Jumbo by Freshdirect – 2 ounce
- Onion – 1 tablespoon
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Rosemary, Fresh – 1 teaspoon
- Lemon Juice – 1 teaspoon
- Parsley, Fresh – 1 tablespoon
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – ½ cup