Butter-Poached Shrimp over Cauliflower Rice
1 head Cauliflower
1 Tbsp. Shrimp Butter* or Coconut Oil
1/8 tsp. Red Pepper Flake
Sea Salt to taste
Zest of 1 Lemon
1. Remove the florets of broccoli from the step and place in a food processor. Pulse until the cauliflower resembles the texture of rice. Remove into a bowl.
2. Slice the scallions and separate the white part from the greens.
3. In a large sauté pan or wok, melt the shrimp butter or coconut oil. Add the white part of the onions and sweat until translucent, careful not to brown. Reserve the green part for garnish.
4. Add the red pepper flake to bring out the flavor, about 30 seconds.
5. Add the cauliflower rice, season with salt and sauté for 5 to 8 minutes, to remove the extra water and soften.
6. Turn off the heat and fold in the lemon zest.
For the Shrimp
1 pound Shrimp (12 to 16 each), peeled and de-veined, reserve the shells
12 ounces Shrimp Butter (make using recipe below)
½ tsp Sea Salt
1. Remove the shrimp from the refrigerator about 15 minutes prior to cooking to come to room temperature.
2. Melt the shrimp butter in a saucepan over medium heat and bring to a simmer. Season with the salt and add the shrimp. Keep at a low simmer and cook shrimp for 5 minutes, until they turn pink are cooked through. Remove with a slotted spoon and serve over cauliflower rice.
3. Save the shrimp butter by straining it through a fine mesh sieve. Allow it to cool, then store in refrigerator or freezer.
4 ounces Shrimp Shells
12 ounces Clarified Butter
1 Garlic Clove
6 Black Peppercorns
1 Bay Leaf
1. Pulse the shrimp in a food processor. (This will make the flavor more intense when cooked.)
2. Combine all ingredients in a saucepot and bring to a boil. Reduce to a simmer and cook for 45 minutes.
3. Strain through a mesh sieve, lined with cheesecloth. Cool before storing in a tightly-sealed container. This will store for several weeks in the refrigerator, or several months in the freezer.