Gluten-Free Chilean Seafood Fiesta: Shrimp, Mussels & Cauliflower Rice Delight

Allergens

Shellfish (Shrimp and Mussels)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 lbs mussels, scrubbed and debearded
• 4 cups cauliflower rice
• 1 cup white wine
• 1/4 cup chopped parsley
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the mussels and white wine to the pot. Cover and cook for 5 minutes or until the mussels have opened. Remove from heat and set aside.
3. In a separate pan, sauté the shrimp over medium high heat for 2 3 minutes or until pink and cooked through. Set aside.
4. In another pan, sauté the cauliflower rice with salt and pepper until tender, about 5 7 minutes.
5. To serve, divide the cauliflower rice among six plates, then top each with shrimp, mussels, chopped parsley, and a squeeze of lemon juice.

Chef’s Insight

The combination of shrimp, mussels, and cauliflower rice creates a perfect balance of flavors and textures that are sure to impress your guests.

Notes

This recipe is gluten-free, but make sure to check labels on packaged ingredients for hidden gluten sources.