In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Shrimp and mushroom cauliflower "risotto" with sweet pea pistou and mint
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 560 Calories/Serving
20–35 Minutes
Topped with shellfish and cooked with mushrooms and pea pistou, this cauliflower “risotto” becomes a restaurant-worthy dish in a flash.
In your bag
- Shellfish options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- 1 teaspoon sumac
- 1 organic yellow onion
- ¼ pound organic cremini or other button mushrooms
- 1 head organic cauliflower
- 4 or 5 sprigs organic fresh mint
- ¼ cup shelled peas
- Sunbasket sweet pea pistou (extra virgin olive oil - peas - spinach - Parmesan cheese - garlic)
- 3 tablespoons grated Parmesan
Nutrition per serving
Calories 560, Total Fat 38g (49% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 470mg (20% DV), Total Carb. 23g (8% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 34g
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, Sesame.
Instructions
Wash produce before use
1
Prep and cook the shellfish
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.
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 onion.
- Thinly slice the mushrooms.
- Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In the same pan used for the shellfish, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Add the onion 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.
Serve
Kids Can!
- Strip and tear the mint leaves.
- Measure the water for the “risotto.”
- Garnish with the mint.