Firecracker Shrimp Boil with Creole Cauliflower Rice

Allergens

Shellfish, Sulfites

Ingredients

• 1. 2 lbs large shrimp, peeled and deveined 2. 2 cups frozen corn 3. 2 cups smoked sausage, sliced into 1/4
• inch pieces 4. 1 tablespoon Creole seasoning 5. 4 cups water 6. 2 tablespoons unsalted butter 7. 1 head cauliflower, cut into florets 8. 1 cup red bell pepper, chopped 9. 1/2 cup green onions, thinly sliced 10. 1/4 cup fresh parsley, chopped 11. 3 cloves garlic, minced 12. Salt and pepper, to taste

Instructions

1. In a large pot over high heat, bring water to a boil. Add shrimp, corn, sausage, Creole seasoning, salt, and pepper. Cook for 4 6 minutes or until the shrimp turns pink and the sausage is heated through. Remove from heat and let it sit for a minute before draining.
2. In a large skillet over medium heat, melt butter. Add garlic, red bell pepper, and green onions. Sauté for 3 4 minutes or until fragrant and slightly softened.
3. Add cauliflower rice to the skillet and cook for another 5 minutes or until cauliflower is tender. Stir in chopped parsley and remove from heat.
4. Plate the Creole cauliflower rice, then top with the shrimp boil mixture. Garnish with extra green onions and parsley if desired.

Chef’s Insight

The secret to this dish is in the balance of flavors, from smoky and spicy to sweet and tangy.

Notes

This dish can be easily customized to accommodate various dietary preferences or restrictions.