1 1/2 lbs large raw tail on shrimp peeled and deveined
2 tbsp creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
salt and pepper to taste
2 red bell peppers chopped
1/2 pound Spanish chorizo casing removed, cubed
1 small head cauliflower riced
1 lemon juiced
1/4 cup chopped parsly
Directions:
In a medium bowl add olive oil, shrimp and creole seasoning, paprika, thyme and a little salt and pepper. Toss and mix well.
Rice the cauliflower and place onto a baking sheet, sprinkle with creole seasoning, salt and pepper and drizzle a little olive oil over top and mix. Then bake at 375 for 10 minutes. Remove and set aside.
In a skillet over medium heat add the shrimp in single layer and. cook until seared 2-3 minutes. Add the bell peppers, chorizo and cook until the shrimp is pink and cooked through another 3-4 minutes. Pour the riced cauliflower over. top and mix well. Allow to cook another 1-2 minutes to mix flavors. Squeeze lemon juice over top and then remove to a serving platter. Sprinkle with fresh parsley and serve hot. Enjoy!