Paleo: Brazilian-Style Shrimp Moqueca
over Sautéed Cauliflower ‘Rice’
Cooking time
15 minutes
Servings
2/4
Calories
320 /serving
Based on a Brazilian fish stew, this moqueca bursts with colour and flavour. Following clean-eating Paleo principles, this recipe pleases your palate and warms the cockles of your heart all at once. It features shrimp, zucchini and tomato simmered in coconut milk until thick and creamy. Serve it over quickly sautéed cauliflower ‘rice’ and garnish with cilantro for a final fresh touch. Ready in only 15 minutes!
We will send you:
- 340g Shrimp (high-protein serving)
- 15ml Minced garlic
- 50g Diced onions
- 1 Zucchini (green, yellow or heirloom)
- 1 Bunch of cilantro
- 1 Tomato
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 165ml Coconut milk
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Shrimp
You will need:
Large pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
11 g
Sodium
1410 mg
Total Carb
18 g
Sugars
8 g
Protein
28 g
Fibre
4 g
Preparation
Mise en place
Medium-dice the tomato. Halve the zucchini lengthwise; thinly slice. Roughly chop the cilantro leaves and stems.
Make the moqueca
Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a large pot, heat a drizzle of oil on medium-high. Add the onions and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and tomato. Sauté, 1 to 2 min., until beginning to soften. Add the coconut milk, shrimp, ½ the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 5 to 6 min., until the shrimp* are opaque and cooked through and the sauce has thickened.
Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with the remaining spices and S&P.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the moqueca. Garnish with the cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
