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Riced Cauliflower Seafood Risotto

Serves: 4
25 MIN
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

Riced Cauliflower Seafood Risotto

    3 slices bacon, chopped

    ½ pound shrimp, peeled and deveined

    ½ pound scallops

    2 large shallots, sliced

    2 cloves garlic, chopped

    1 large tomato, chopped

    ½ cup white wine

    1 (12-ounce) package Green Giant* Riced Veggies Cauliflower, thawed

    2 tablespoons heavy cream

    1 tablespoon chopped fresh thyme

     

Directions

Cook bacon in large non-stick skillet over medium heat until crisp, stirring occasionally.  Remove bacon with slotted spoon.

Season shrimp and scallops with salt and pepper and cook in same skillet 4 minutes, turning once, until golden; remove and set aside. Add shallots and garlic and cook 2 minutes.  Add tomato and cook 3 minutes or until tomatoes start to break down.  Add white wine and bring to a boil over high heat.

Add Green Giant* Riced Cauliflower and simmer 3 minutes or until hot.  Return shrimp, scallops and bacon to skillet.  Stir in cream and thyme and cook 1 minute or until heated through.  Garnish with thyme sprigs.