8 Oz. Cauliflower rice or pearls, fresh (not frozen)
1 Cup Snow peas, trimmed
½ Cup Carrots, shredded
1 Cup Broccoli florets
2 Green Onions, chopped
¼ Cup Chicken Stock
Salt and Pepper, to taste
2 Limes, cut into quarters
¼ – ½ Cup Ranchero Sauce (Get recipe here)
½ Cup Pico de Gallo (recipe below)
PICO DE GALLO
4 medium sized Campari Tomatoes, seeded and diced
¼ Jalapeno, seeded and chopped
2 Green onions, chopped
1 Lime, juice and zest
Salt and Pepper to taste
Mix all the ingredients in a small bowl and set to the side.
3. Meanwhile in a separate skillet sprayed with cooking spray, add the shrimp. Salt and pepper them and begin to cook over medium/high heat. Cook for about one minute then add the sauce. (Depending on how much heat and sauce you want, you can decide to add between ¼ – ½ cup of the sauce.) Cook and stir for another 3-4 minutes to heat the sauce through and to finish cooking the shrimp.
So, on the speed front, buy your cauliflower already riced or pearled (as they call it) in the produce department. I can get it in one pound bags ready to go. This is sooooo much better than the frozen type, which has a weird smell and gets mushy – don’t go there! I also buy the carrots already shredded in a small bag. You can throw these into soups, salads, tacos or sandwiches for a little crunch. You can buy your other veggies already cut up or cut them yourself. Just make sure they are fresh for this meal. As always, use whatever veggies you have on hand. This meal would be great with bell peppers, zucchini, snap peas, etc.
I also take another shortcut when it comes to the shrimp. I’ll have bags of already cleaned, shelled and deveined shrimp in the freeze. This makes for a supper fast meal. Take them out of the freezer the night before and let thaw in the fridge overnight. BUT if you are like me and are doing 100 things at once, I just put them under running cold water to thaw (take a few minutes) or put them in a bowl with cold water and sit on counter for 30 minutes. Then, drain well and dry with some paper towels. I salt and pepper them right in the colander and get to cooking.
One last note, you can always use store bought Pico de Gallo in a pinch…salsa would work to. This dish is really all about the fresh veggies and that amazing sauce. Enjoy.