Easy Shrimp Cauliflower Risotto

(Total Time: 15 MIN| Serves: 4)

Ingredients:
1 lb fresh shrimps, peeled and deveined
2 cups cauliflower florets
1 cup cherry tomatoes, chopped
¼ cup tomato puree, sugar-free
¾ cup fish stock
3 garlic cloves, crushed
2 tbsp olive oil
4 tbsp butter

Spices:
2 tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 tbsp fresh parsley, finely chopped

Directions:

  1. Clean and rinse shrimps. Place in the instant pot and drizzle with olive oil. Press the ‘’Sauté’’ button and briefly fry for 1-2 minutes.
  2. Add cauliflower, garlic, and tomatoes. Stir well and season with smoked paprika, salt, and pepper. Continue to cook for a couple of minutes more.
  3. Now pour in the fish stock and add the tomato puree. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
  4. Press the ‘’Manual’’ button and set the timer for 6 minutes on high pressure.
  5. When done, perform a quick release by moving the pressure valve to the ‘’Venting’’ position.
  6. Carefully open the lid and stir in the butter. Sprinkle with fresh parsley and serve immediately.
    Per Serving(Calories 334| Total Fats 21g | Net Carbs: 6.2g | Protein: 28.7g |Fiber: 21g)