Blackened Shrimp & Bacon Bowls with Cauliflower Rice
12 to 16ozraw shrimppeeled
1large head caulifloweror 6 cups pre-made cauliflower rice
2Tbspgrass-fed butter or ghee
2large cloves garlicminced
1/2tspsea salt
9ozbacondiced
2green onionsthinly sliced
Instructions
Kit's Blackening Seasoning
Place all ingredients into a large ziplock bag and shake to mix.
Blackened Shrimp & Bacon Bowls with Cauliflower Rice
Place shrimp into the bag with the seasonings, seal, and shake gently to coat the shrimp.
Set the bag aside.
To make the cauliflower rice, use a food processor with a shredding disc attachment to shred the cauliflower into a rice texture. Alternately, the regular blade attachment of food processor can also be used. If you don't have a food processor, a cheese grater can be used to manually shred the cauliflower.
Melt the butter or ghee in a large skillet over medium heat. Cast iron is recommended.
When the skillet is hot, add garlic and cook for 2 minutes, stirring occasionally.
Add cauliflower rice and salt and cook for 5 minutes, stirring occasionally.
Remove to serving bowls. Keep warm in oven, if desired. (I usually don't worry about that though)
Add bacon to the skillet and cook over medium heat for about 10 minutes or until the bacon is crispy, stirring occasionally.
Remove the bacon to a small bowl. Leave the bacon grease in the skillet in order to cook the shrimp.
Increase the heat to high, let the skillet heat up, then add the shrimp, one by one, and cook for about 1 minute per side for large shrimp. You may need to cook the shrimp in batches, depending on the size of your pan.