Shrimp and mushroom cauliflower "risotto" with sweet pea pistou and mint

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp and mushroom cauliflower "risotto" with sweet pea pistou and mint

Gluten-Free, Carb-Conscious, Soy-Free

2 Servings, 580 Calories/Serving

20 Minutes

Topped with shellfish and cooked with mushrooms and pea pistou, this low-carb cauliflower “risotto” becomes a restaurant-worthy dish in about 20 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 teaspoon sumac
  • 1 or 2 organic shallots
  • ¼ pound organic cremini or other button mushrooms
  • 10 ounces organic cauliflower “rice”
  • 4 or 5 sprigs organic fresh mint
  • ¼ cup organic peas
  • Sun Basket sweet pea pistou (EVOO - peas - spinach - Parmesan cheese - garlic)
  • 3 tablespoons grated Parmesan
Shine from the Inside Out
Looking for an immunity booster? Mushrooms have high levels of beta-glucans, which are inflammation-lowering antiviral compounds that keep immune cells healthy. Just goes to show how food really is medicine.
Ingredient IQ
A citrusy spice popular in Middle Eastern cooking, sumac is made from the dried berries of the sumac shrub and is prized for its tartness. We love to use it on anything we might season with a squeeze of lemon.
Grill It
Prepare a medium-hot fire in a grill. Thread the shrimp or scallops onto skewers, making sure the shrimp are facing the same way or the flat sides of the scallops are facing out. Set the skewers on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories: 580, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 27g, Polyunsaturated Fat: 3.5g, Saturated Fat: 7g (35% DV), Cholesterol: 195mg (65% DV), Sodium: 1170mg (49% DV), Carbohydrates: 24g (8% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate and sprinkle with the sumac. Do not clean the pan.

For the scallops:
  • Pat the scallops dry with a paper towel; season generously with salt and pepper.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate and sprinkle with the sumac. Do not clean the pan.

While the shellfish cooks, prepare the shallots and mushrooms.

2

Cook the “risotto”

  • Peel and finely chop the shallots.
  • Thinly slice the mushrooms.
In the same pan used for the shellfish, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Add the shallots and mushrooms and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the “rice” is tender, 6 to 8 minutes. Stir in ¼ cup [½ cup] white wine (from your pantry), if using, and cook, scraping up any browned bits from the bottom of the pan, until the liquid has mostly evaporated, 1 to 2 minutes.
When the “risotto” is almost done, prepare the mint.

3

Prep the mint; finish the “risotto”

  • Strip the mint leaves from the stems; coarsely tear the leaves. Set aside half for garnish.
To the pan with the cauliflower “rice,” add the peas, sweet pea pistou, Parmesan, and ¼ cup [½ cup] water and cook, scraping up any browned bits from the bottom of the pan, until the liquid has thickened, 2 to 3 minutes. Remove from the heat, stir in the shellfish and half the mint, and season to taste with salt and pepper.

Serve

Transfer the cauliflower “risotto” to individual bowls, garnish with the remaining mint, and serve.
Kids Can!
  • Strip and tear the mint leaves.
  • Measure the water for the “risotto.”
  • Garnish with the mint.