Food Recipes Creamy Cauliflower Rice With Shrimp This easy recipe transforms veggies into an elegant yet comforting dinner. By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Published on April 13, 2021 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts One of the most magical vegetable transformations in recent years has been turning cauliflower into rice-sized pieces. In this dish, they form the base of a cheesy "risotto," featuring melted leeks, white wine, and rich chicken broth. Spinach and peas bring healthful balance, while a glug of heavy cream offers rich decadence. Topped with quickly-sauteed shrimp, the result is a restaurant-worthy meal. Serve with crusty bread, a green salad, and white wine. Ingredients 3 tablespoons olive oil, divided 1 pound peeled and deveined medium shrimp, tails removed ¾ teaspoon kosher salt, divided 1 medium leek (white and light green parts only), thinly sliced (2 cups) ¼ cup dry white wine 1 12-oz. pkg. fresh riced cauliflower (4 cups) .50 cup low-sodium chicken broth or vegetable broth 2 ounces fresh baby spinach (2 packed cups) ¼ cup heavy whipping cream 2 ounces Parmesan cheese, finely shredded (about ¾ cup), plus more for serving (optional) Directions Heat 1 tablespoon oil in a large skillet over medium. Add shrimp and ¼ teaspoon salt; cook, stirring often, until firm and pink about 5 minutes. Transfer to a plate. Wipe skillet clean. Heat remaining 2 tablespoons oil in skillet over medium. Add leek; cook, stirring often, until tender, 3 to 4 minutes. Add wine; cook, stirring constantly, until wine is fully absorbed, 1 to 2 minutes. Stir in cauliflower and broth; cook, stirring often, until broth is fully absorbed, about 3 minutes. Stir in spinach, cream, and remaining ½ teaspoon salt; cook, stirring constantly, until spinach wilts, about 2 minutes. Add cheese; cook, stirring constantly, until melted, about 1 minute. Remove from heat and stir in cooked shrimp. Serve immediately with more cheese, if desired. Print Nutrition Facts (per serving) 351 Calories 21g Fat 13g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 351 % Daily Value * Total Fat 21g 27% Saturated Fat 8g 40% Cholesterol 170mg 57% Total Carbohydrate 13g 5% Dietary Fiber 3g 11% Total Sugars 4g Protein 24g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.