INGREDIENTS: (serves 2)
1 tsp Olive Oil
5 oz Steak
10.5 oz Cauliflower
1/2 Tbs Butter
1/4 cup Vegetable Broth
1 cup Almond Milk
1/2 tsp Cajun Seasonings
1 tsp Dijon Mustard
1 clove Garlic
2 Tbs Parmesan Cheese, reduced fat
1 tsp Lemon Juice
tt Parsley, sprinkled
DIRECTIONS:
Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.
Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.
In a separate small pot, add the garlic and cook until fragrant, about a minute
Add the vegetable broth and deglaze the pan by scraping up the brown bits from the bottom with a wooden spoon as the broth sizzles.
Add the almond milk, mix in the dijon mustard and cajun seasoning, bring to a low boil and let simmer for a minute.
Mix in the lemon juice, parsley and shrimp and then set aside.
Place cauliflower florets (uncooked) into a blender or food processor. Once riced, add to the frying pan and steam with a small amount of water.
Place the rice then add steak and creamy shrimp sauce and serve!
Hellum's Kitchen 