low carb version of shrimp etouffee using cauliflower instead of rice
3/4 cup flour
3/4 cup oil + 2 Tbsp divided
1 head cauliflower
1 lb shrimp peeled and deveined
1/2 cup butter
1 onion diced
2 green peppers diced
2 stalks celery diced
1 tsp minced garlic
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1 qt seafood stock made from lobster better than bouillon
slice the cauliflower into florets. process in a food processor using pulse until finely chopped (about the size of rice kernels)
in a medium saute pan heat the 1/2 cup of oil. stir in the flour and cook over medium heat stirring continually to make a light peanut butter colored roux. set aside
in a medium sauce pan melt the butter.
add the diced vegetables and garlic
cook stiring often until soft.
add the paprika,salt and peppers.
cook 2 more minutes
add the stock and bring to a boil
stir in the roux using a whisk.
reduce heat to medium and add the shrimp.
cook 10 minutes
while the shrimp is cooking heat the 2 Tbsp oil in a saute pan
add the cauliflower and saute 4 minutes stirring often
serve the etouffee over the cauliflower
you can use crawfish instead of teh shrimp or chicken. if using chicken replace the seafood stock with chicken stock