Garlic Prawn Scampi with Cauliflower Rice
Equipment
- Instant Pot Multi Pressure Cooker
Ingredients
- 1 medium head cauliflower, trimmed stem removed, and cut into medium-sized florets
- 2 tbsp olive oil
- 3 tbsp butter
- 5 garlic cloves minced
- 80 ml white wine
- 240 ml chicken stock
- 900 g uncooked prawns peeled and deveined
- 1 1/2 tbsp fresh lemon juice
- 1 tsp fine grind sea salt
- 1/2 tsp ground black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Place a steamer basket with legs in the inner pot, and add 1 cup water to the bottom of the pot. Add the cauliflower to the steamer basket.
- Select Pressure Cook and set the cook time for 1 minute.
- When the cook time is complete, quick release the pressure.
- Open the lid and carefully remove the steamer basket and cauliflower from the inner pot. Set aside.
- Carefully remove the inner pot from the base, drain and wipe dry with a paper towel, and return the pot to the base.
- Add the cauliflower florets to a food processor or blender and pulse until a rice-like texture is formed. Set aside.
- Select Sauté and add the olive oil and butter to the inner pot. Once the butter is melted, add the garlic and sauté for 3 minutes, or until the garlic becomes fragrant.
- Add the wine and chicken stock to the pot and simmer for 2 minutes, using a wooden spoon to stir the ingredients and deglaze the bottom of the pot. Press Cancel to turn off the pot. Add the prawns and stir.
- Put the lid back on and select Meat/Stew and set the cook time for 1 minute.
- When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.
- Open the lid. Add the lemon juice, sea salt, and black pepper. Stir.
- Transfer the cauliflower rice to a serving platter. Ladle the shrimp and sauce over the rice and garnish with the parsley. Serve warm.
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