| Ingredients: | 1 lb. wild caught shrimp, shells removed & reserved
1 can full fat coconut milk (13.5oz)
1/4 c olive oil
4 shallots, minced
3 cloves garlic, minced
1/4c parsley, chopped
1/2 tsp salt
1/2 tsp paprika
zest of 2 lemons
2 cups asparagus cut into bite size pieces, thick ends removed
2 (16 oz) pkgs of cauliflower rice
2C white wine (or broth)
1/4C parmesan cheese, grated
Juice of 1 lemon
S & P to taste
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| Directions: | In a saucepan, combine shrimp shells & coconut milk. Bring to a simmer, cover and cook while you prepare the rest of risotto.
In large soup pot, combine olive oil, shallots, garlic and cook until shallots are tender.
Add shrimp, salt, parsley, paprika, and half of lemon zest.
When shrimp begin to be opaque add asparagus and cook 2-3 minutes.
Add cauliflower rice and continue to cook stirring frequently until all liquid evaporates. Meanwhile, strain coconut milk (reserve milk and discard shells).
After liquid evaporates, add milk, wine, cheese, lemon juice and remaining zest. Cook 5 -8 minutes, stirring frequently, until creamy.
Add S& P to taste.
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