Shrimp Fried "Rice"
A food processor takes the work out of grating the cauliflower, turning this into a quick and easy dish. If you find the pan is getting a little overcrowded, scramble the eggs separately and add them back into the pan in the final stages of cooking.
INGREDIENTS | SERVES 2 to 4
- 1 head cauliflower
- 10 large raw shrimp, deveined
- 2 eggs
- Black pepper to taste
- 2 tablespoons vegetable or peanut oil
- 2 cloves garlic
- 1 onion, chopped
- 1 tablespoon paprika
- 1 tomato
- 1 tablespoon water
- 1 tablespoon soy sauce
Break off the florets from the cauliflower and chop into chunks. Chop the core into chunks. Process the florets and core in a blender or food processor, a few pieces at a time, using the “grate” function. Scrape out the bottom of the blender or food processor as needed. Continue until you have 3 cups of grated cauliflower.
Rinse the shrimp and pat dry. Lightly beat the eggs in a small bowl, stirring in the black pepper.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp until they turn pink and the edges begin to curl. Push the shrimp to the sides of the pan. Add the onion in the middle, and sprinkle the paprika over the top. Stir-fry the onion for about 2 minutes, until it begins to soften.
Add the tomato. Stir-fry for a minute, stirring in the water if it begins to dry out. Push the vegetables to the sides of the pan. Add the eggs in the middle and scramble. Mix the eggs in with the other ingredients.
Add the cauliflower. Stir-fry for 1 minute, then stir in the soy sauce. Continue stir-frying, stirring and turning the ingredients over in the pan for 4 to 5 minutes, until the cauliflower is tender but still crisp. Taste and adjust seasonings if desired.
