• Smoky Pesto Shrimp with Cauliflower Couscous {quick & easy}

    Smoky Pesto Shrimp and Cauliflower Couscous

    Do you know the difference between a shrimp and a prawn?

    Smoky Pesto Shrimp and Cauliflower Couscous

    Yes, there is a difference, and it’s well described in Cook’s Illustrated. But, for this recipe and most recipes, they are interchangeable. The count per pound varies based on how large your shrimp or prawns are, however the cooking time is about the same. Both cook quickly, in a few minutes or so, and even faster if your frozen shrimp or prawns are already cooked. Frozen shrimp just need to be thawed first.

    Smoky Pesto Shrimp and Cauliflower CouscousSmoky Pesto Shrimp and Cauliflower Couscous

    You can take one of two approaches to this recipe: add the pesto to the shrimp, or add it to the cauliflower couscous. Totally up to you.

    This recipe for cauliflower couscous is amazingly quick and easy, and the flavor of  the olive oil and garlic makes it especially aromatic. I like using cauliflower as the base for stir fry recipes and other hot bowl-like recipes. Here a couple of ways that I make cauliflower as a faux starch base:

    Smoky Pesto Shrimp and Cauliflower Couscous

     
     
    Posted in Dairy-Free, Egg-Free, Gluten-Free, Low-Sugar, Nut-Free, Sauces & Dressings, SCD  |  2 Comments
     
     

    2 Responses to Smoky Pesto Shrimp with Cauliflower Couscous {quick & easy}

    1. Diana Gordon says:

      How do I find out the nutritional/calorie values of these gluten free recipes?

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
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