Sunday, July 6, 2014

Cilantro-Lime Cauliflower Rice

Cauliflower is so versatile!  This was so great to have with dinners all week.  I admit that I used dried cilantro, but it was still delicious.

Cilantro-Lime Cauliflower Rice
from All Day I Dream About Food

1 head of cauliflower
2 tbsp butter
1/2 tsp salt
1/4 tsp pepper
3 tbsp chopped cilantro
2 tbsp lime juice
additional salt and pepper to taste

Cut cauliflower into florets and place in a food processor.  Process on low until you have a rice consistency.  In a large skillet over medium heat, melt butter until it froths.  Add cauliflower, salt and pepper and toss to coat in butter.  Cook, stirring frequently, until tender-crisp and heated through.  Remove from heat and stir in lime juice and cilantro.  Taste, and add additional salt and pepper, if needed.

Shrimp Taco Bites

These are SO tasty!  However, they do get soggy if you refrigerate them or leave them out too long.  But still super tasty.  I switched up the original recipe a little bit by using Chipotle Chili Powder instead of the chopped chilies in adobo sauce, mixed in with the sour cream.  I ended up doubling the amount because I was a little heavy handed when putting them together.  I also used medium-sized shrimp because I thought they would nestle nicely in the Scoops.  I will DEFINITELY be making these again soon.  Excuse the packaging - I took these to a party and it was the best way to transport them (I'm also thinking a deviled egg dish would work, too).

Shrimp Taco Bites
adapted from I Wash, You Dry

24 medium raw shrimp, peeled, cleaned, tails off
non-stick cooking spray
1 tsp salt, divided
1 tsp grated lime zest
1 tbsp lime juice
2 tsp chili powder (regular, or could be chipotle)
1 avocado, diced
8 oz light sour cream
1 tsp chipotle chili powder
24 tortilla chip scoops (I used multi-grain)

Preheat oven to 375F.  Spray a large baking sheet with non-stick cooking spray, set aside.  Combine 1/2 tsp salt, lime zest and chili powder in a small bowl.  Sprinkle over the raw shrimp and toss to coat completely.  Lay the shrimp on the baking sheet and spray with the cooking spray.  Bake for 5-8 minutes, or until the shrimp turn pink and curl in on themselves.  Meanwhile, combine the avocado, lime juice and 1/2 tsp salt in a bowl.  Combine the sour cream and chipotle chili powder and mix completely.  Assemble the bites by taking a scoop, putting in an avocado piece, a dollop of sour cream and top with a shrimp.  Serve, and devour!