Recipe: Mock Shrimp Risotto

by Cate on July 15, 2013

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Risotto is one of those things that I just don’t make.

Mostly because it seems too high maintenance and since I’m usually multi-tasking while I’m cooking, I don’t normally go towards recipes that need a lot of babysitting.

(But if you need a risotto recipe, Sarah is totally your girl)

Now THIS recipe? This Mock Shrimp Risotto. This is NOT your mama’s risotto. There is no babysitting. There is no high maintenance.

And the best part? There is no guilt.

Yep, I said it and it bears repeating.

NO GUILT.

Start to finish, under 15 minutes. It’s “mock” because the recipe uses cauliflower instead of rice. And the creaminess comes from a Garlic & Herb Laughing Cow Cheese.

Pretty darn brilliant, if you ask me.

And Madeline tried it and said it didn’t taste as ew as she thought it would be.

So if that’s not a ringing endorsement, I don’t know what it is.

And by taste it, I mean the risotto part, not the shrimp. Neither one of them will eat any kind of seafood. Yet.

Super healthy and full on flavor from the garlic and the Parmesan cheese. Quick to table. One pot dish. Guilt-free. Whether you’re clean eating, doing lean and green, or love risotto but not its stir-stir-stir-don’t-stop-stirring demands, this is the one to make.

Promise.

Tomorrow? June in Instagram.
Wednesday? Boom restaurant review.
Thursday? Book review.

*always subject to change

Quick and Easy Mock Shrimp “Risotto”
Recipe courtesy of Sandy’s Kitchen Adventures

Ingredients:
1 1/2 cup cooked, grated cauliflower (I used one 12 oz bag of Bird’s Eye SteamFresh Garlic Cauliflower, to make it even easier)
7 oz cooked shrimp, peeled, tails removed,
1 tbsp Land O’ Lakes light butter spread with canola oil (1 used 1 tablespoon of butter)
2 light garlic and herb Laughing Cow Cheese wedges
1 garlic clove, chopped
1/4 tsp salt (I used less)
1/8 tsp black pepper
1/2 tsp dried parsley flakes (I skipped)
2 tsp grated Kraft Parmesan Cheese
Directions:
Cook cauliflower. I used frozen cauliflower (see above). Follow the cooking instructions on the back of the package. Drain. Place cooked cauliflower in a food processor and blitz it. Thaw out cooked shrimp from bag. Peel and remove tails if necessary.
In a medium sized skillet, melt butter and add garlic. Saute garlic in butter until it turns light brown, a few minutes over medium high heat. Lower the temperature to medium heat and add the wedges of laughing cow cheese. Stir until slightly melted. It is okay to have some lumps. They will blend nicely with the rest of the ingredients. Add the shrimp to the laughing cow cheese mixture and then add the grated cauliflower, Parmesan cheese, and salt. Stir until combined. Heat for about 3 to 4 minutes or until heated thoroughly. Sprinkle parsley flakes on top.

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{ 3 comments… read them below or add one }

Joanne July 16, 2013 at 6:14 am

I really have to be in the right mood to stand and stir risotto for an hour…this is the perfect healthy solution! And LOVE MAdeline’s commentary :P
Joanne recently posted..Malted Milk Cookie Tart

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Sarah W. Caron (Sarah's Cucina Bella) July 16, 2013 at 9:18 am

I almost made risotto last night (but didn’t have enough time). It’s one of my all time favorites and I would totally eat it every day if I could (health dictates that’s not a good idea). This sounds so interesting. I haven’t jumped on the cauliflower in place of … band wagon yet. But maybe it’s time.
Sarah W. Caron (Sarah’s Cucina Bella) recently posted..Frozen Fruit Bars and the Brighter Side of Life

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Bob July 16, 2013 at 12:25 pm

Have you picked a winner for the Merci giveaway? Please announce.

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