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Message
re: Low carb entrees
Posted on 5/5/21 at 10:35 pm to MintBerry Crunch
Posted on 5/5/21 at 10:35 pm to MintBerry Crunch
I made mexican shrimp & Palmini pasta this evening for Cinco de Mayo- it turned out really good
Mexican Shrimp Pasta
1 onion
2 cans mushrooms drained
2 cans Palmini, drained and rinsed
Garlic
Salt
Pepper
Paprika (1-2 tbsp)
Chili powder (3-4 tbsp)
Cumin (3-4tbsp)
(You could shortcut the seasonings and use a taco seasoning packet, too)
Juice of 1 Lime
1 tub jalapeño cream cheese (my favorite substitute for canned soups)
2lbs shrimp, peeled
Poblano would be a great addition, but I didn’t have one.
Slice onion and sauté in oil until clear. Add mushrooms and palmini. Cook for 5-6 minutes. Add seasonings and 1/4-1/2 cup water or broth to help incorporate seasoning. Stir until seasoning coats veggies. Add cream cheese and stir until melted. Add shrimp, stir and cook about 8 minutes for medium size shrimp. Top with shredded cheese when plated.
You could probably make this a casserole, too, but i wouldn’t cook the shrimp until you put it in the oven.
Mexican Shrimp Pasta
1 onion
2 cans mushrooms drained
2 cans Palmini, drained and rinsed
Garlic
Salt
Pepper
Paprika (1-2 tbsp)
Chili powder (3-4 tbsp)
Cumin (3-4tbsp)
(You could shortcut the seasonings and use a taco seasoning packet, too)
Juice of 1 Lime
1 tub jalapeño cream cheese (my favorite substitute for canned soups)
2lbs shrimp, peeled
Poblano would be a great addition, but I didn’t have one.
Slice onion and sauté in oil until clear. Add mushrooms and palmini. Cook for 5-6 minutes. Add seasonings and 1/4-1/2 cup water or broth to help incorporate seasoning. Stir until seasoning coats veggies. Add cream cheese and stir until melted. Add shrimp, stir and cook about 8 minutes for medium size shrimp. Top with shredded cheese when plated.
You could probably make this a casserole, too, but i wouldn’t cook the shrimp until you put it in the oven.
1
Posted on 5/6/21 at 12:10 pm to LSUGUMBO
To y’all who use cauliflower rice, how do you cook it?
I bought some frozen. Do I just follow the bag directions? What if I want to use it for jambalaya?
I bought some frozen. Do I just follow the bag directions? What if I want to use it for jambalaya?
Posted on 5/6/21 at 12:35 pm to TackySweater
I buy the bagged caul. rice and cook based on directions. Let cool some and then put it in a rag and get all the water out.
My favorite is to mix the drained caul. rice, a cup of moz cheese, a cup of parm cheese and 1 egg. mix it up and put on parchment paper in oven until browned. flip it and brown other side. cut it up like bread sticks or use it to make pizza. Pretty damn good.
My favorite is to mix the drained caul. rice, a cup of moz cheese, a cup of parm cheese and 1 egg. mix it up and put on parchment paper in oven until browned. flip it and brown other side. cut it up like bread sticks or use it to make pizza. Pretty damn good.
Posted on 5/6/21 at 2:14 pm to ROUSTER
Where at in the store? Not frozen?
Posted on 5/6/21 at 3:00 pm to TackySweater
I buy it frozen from costco, has 4 bags in it.
Wife has also taken it after draining juice and made basically spanish rice and it was good.
The key is getting as much water out as possible.
Wife has also taken it after draining juice and made basically spanish rice and it was good.
The key is getting as much water out as possible.
Posted on 5/6/21 at 3:42 pm to ROUSTER
Once the liquid is out, do you then just use it as cooked rice?
Posted on 5/6/21 at 4:16 pm to TackySweater
That's what I do, but I'm sure there are a few on the FBD that are more schooled on it than me.
But, I've had pretty good luck with the few dishes I have done this on.
Of course once you realize it's not rice, that's most of the battle. It helps that I really like Cauliflower.
But, I've had pretty good luck with the few dishes I have done this on.
Of course once you realize it's not rice, that's most of the battle. It helps that I really like Cauliflower.
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