Lemon & Thyme Shrimp Risotto
Servings: 2
Ingredients
- 1 head Cauliflower cut into florets
- 1/2 lb Med/Large Shrimp peeled and deveined (about 12 total)
- 2 Tbsp Ghee divided
- 1 clove Garlic minced
- 1 cup Bone Broth
- 1/2 Lemon, juiced
- 1 Tbsp Lemon Zest
- 1 Tbsp Chopped Fresh Thyme
- 1/4 cup Coconut Milk
- Sea Salt to taste
Instructions
- Add half of the florets to a food processor and pulse until it becomes about the size of risotto. Remove to a plate, and repeat with the remaining florets. Set aside.
- Melt ghee in a large pan over medium heat.
- Add garlic and shrimp to the pan and cook for 8 minutes or until the shrimp is done all the way through. Remove shrimp to a plate and set aside.
- In the same pan that the shrimp cooked in, add the remaining 1 Tbsp ghee to the pan and melt.
- Add in the cauliflower "risotto" and stir to coat with ghee.
- Next, pour in the broth and lemon juice, and stir. Cook for about 10 minutes to reduce the liquid, stirring occasionally.
- Add the fresh thyme, lemon zest and coconut milk to the "risotto". Stir to combine and cook for an additional 2 minutes.
- Lastly, stir in the cooked shrimp to reheat.
Notes
This makes 2 fairly large servings, or 3 regular size servings. This recipe can easily be increased to serve more.