4 tbsp Extra Virgin Olive Oil
1 lb Shrimp, peeled and deveined
½ Red Bell Pepper, small diced
½ Yellow Bell Pepper, small diced
¼ cup White Onion, small diced
3 Garlic Cloves, minced
½ Jalapeño, seeded and minced
1 package Siete Chorizo Seasoning
14 oz Riced Cauliflower
2 cup Chicken or Vegetable Broth
.02 gr Saffron Threads
½ tsp Sea Salt
½ cup Fresh Peas
Fresh Chopped Parsley
In a large skillet, add oil, onion, garlic, jalapeño, and bell peppers. Sauté for 15 minutes until onions are translucent.
Add shrimp, Siete Chorizo Seasoning, and combine well.
Mix broth with saffron threads and then pour over the skillet. Add peas over the top. Cook on high for 30 minutes or until liquid is absorbed.
Fluff cauliflower rice and sprinkle parsley. Serve with lemon wedges.
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