The first time that we made this was deep in the winter and it reminded us of a perfect summer meal. Why wait for summer?
The first time that we made this was deep in the winter and it reminded us of a perfect summer meal. Why wait for summer?
This was our first attempt to cook with cauliflower “rice” for a lower carb option and we didn’t miss the real rice at all! Feel free to substitute diced chicken breast for the shrimp.
We love anything Italian, so it was no surprise that this healthier version of Shrimp Piccata was a hit in our house.
We use 41 – 50 count size shrimp since they are bite size and give each serving >10 shrimp. Plus you can usually get a great price on these. WARNING: this recipe is spicy hot (i.e. “diablo” = devil) so cut back even more on the chili paste and crushed red pepper if desired!
This is the traditional “angry” (spicy tomato, basil and crushed red pepper) Arrabbiata sauce that can be made in advance (and frozen) and cooked shrimp tossed in for a quick meal. We use 41 – 50 count size shrimp since they are bite size and give each serving >10 shrimp.