Prep time: 5 minutes | Cook time: 25 minutes| Serves 4
1 tablespoon extra-virgin olive oil
1 cup diced yellow onion
1 cup cauliflower rice
½ cup water
¼ teaspoon salt
½ cup unsweetened light canned coconut milk
½ unsweetened almond milk
4 tablespoons nutritional yeast
Dash freshly ground black pepper
1½ cups peeled raw small salad shrimp
1 cup diced yellow onion
1 cup cauliflower rice
½ cup water
¼ teaspoon salt
½ cup unsweetened light canned coconut milk
½ unsweetened almond milk
4 tablespoons nutritional yeast
Dash freshly ground black pepper
1½ cups peeled raw small salad shrimp
1.In
a medium saucepan, heat the oil over medium heat. Cook the onion
translucent.
translucent.
2.Add
the cauliflower rice, water, and salt. Cook for 6 to 8 minutes, stirring
3.Add
the coconut milk, almond milk, nutritional yeast, and pepper to the
Remove from heat.
4.Pour the mixture into a blender and blend for 1 to 2 minutes on low until
Remove from heat.
4.Pour the mixture into a blender and blend for 1 to 2 minutes on low until
5.Pour
the mixture back into the pot and add the shrimp. Simmer on low to medium heat for 5 to 7 minutes,
until the shrimp are pink and cooked through. Remove from heat and serve.
Per Serving(6 tablespoons shrimp + ½ cup chowder):
Calories: 133; Protein: 14g; Fat: 6g; Carbohydrates: 6g; Fiber: 3g; Sugar:
3g; Sodium: 358mg
Calories: 133; Protein: 14g; Fat: 6g; Carbohydrates: 6g; Fiber: 3g; Sugar:
3g; Sodium: 358mg
