Based on a recipe by wholesomeyum, this is delicious and filling. Serves 6. Per serve: Cal 214; Fat: 6.3g; Pro: 28.8g; Carbs: 8.2g
Meal Type: Dinner
Recipe Type: LCHF
Prep time: 00:20
Cook time: 00:15
1 Cauliflower, medium
1 tablespoon Extra virgin olive oil
3 Garlic, cloves
0.5 Capsicum, Red, raw
0.5 Capsicum, Green, raw
100 grams Chorizo, Salash/Freedom farm
200 grams Firm white fish, such as lemon
400 grams Diced canned tomatoes
1 teaspoon Smoked paprika
1 teaspoon Salt, Himalayan
400 grams Prawns
1 cups Campbell's Real Chicken stock
4 tablespoon Lemon juice
1 tablespoon Tomato, paste, canned
3 tablespoon Parsley, raw
Place cauliflower florets into a food processor or blender. Pulse for about 10-20 seconds until cauliflower resembles a rice texture. Do not over pulse, or it will become mushy. Set aside.
Dice onion and garlic. Slice chorizo and cut fish into bite sized pieces. Dice capsicum
Heat a large frypan over medium heat. Add 1 tbsp oil, then saute garlic and onion for 3-4 minutes. Then add the chorizo and the fish fillets and cook for 4-5 minutes.
Add the green and red capsicum and cauliflower rice. Continue to saute for 5-6 minutes, consistently stirring.
Drain the liquid from tomatoes and add tomatoes, paprika, salt and prawns.
Place chicken stock, half of lemon juice, and tomato paste into the frypan. Increase heat to medium high and bring to a quick boil. Reduce the heat to a simmer while the shrimp cooks. Continue to stir and cook for another 8-10 minutes.
Add the last 2 tbsp lemon juice and parsley for garnish. Serve warm.