Blackened Grilled Shrimp and Cauliflower Rice

Blackened grilled shrimp with cauliflower rice drizzled with green dragon sauce from Trader Joes

Shrimp:
1lb shrimp peeled and declined
1tbsp olive oil
2-3 tablespoons of blackening seasoning
Wood skewers 

Cauliflower rice:
1 head of cauliflower, grated
1 tbsp of ghee
1 tbsp of chives
1/2 tbsp of fresh oregano
Salt, pepper, garlic powder to taste

Blackening seasoning:*
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons black pepper
1 teaspoon cayenne pepper

Toss the shrimp with olive oil and blackening seasoning. Skewer and grill over medium heat for 4-6 minutes depending on shrimp size.

Heat ghee in large pan and fry cauliflower until slightly browned, about 10 minutes. Season with seasonings and herbs. Top the dish with Trader Joe’s green dragon hot sauce!

Tips:

• Soak your skewers for at least 20 minutes before putting on grill
• Use a cheese grader or a food processor to make cauliflower “rice”
• After grating let cauliflower dry out for 20-30 minutes, use a paper towel to get some of the moisture out
• Save left over blackening seasoning to use on fish, chicken, meats and other seafood.

*Original recipe: http://jokesandsnacks.com/

Roasted Vegetables

One of my favorite side dishes is roasted vegetables. It’s easy, versatile and delicious.

My favorite veggies to roast are broccoli, cauliflower, brussel sprouts, carrots and asparagus, but you could pretty much do this with any vegetable!

This is my basic roasted vegetable recipe. Feel free to play with the spices. Sometimes I’ll throw in some Oregano or Basil. Or if you have some fresh Parsley or Cilantro laying around, give it a try! Whatever you have going on in your pantry/fridge it most likely tastes good roasted!

*A trick I use for roasting veggies and pretty much cooking anything in the oven is to line my baking sheet or dish with tin foil. Even if it’s a non-stick pan, tin foil makes clean up so much easier!

Roasted Vegetable Recipe

Vegetable of your choice
1-3 tablespoons of olive oil
1-3 cloves of garlic, chopped or thinly sliced
Salt to taste
Tony’s to taste
Pepper to taste
Crushed red pepper to taste

Instructions:

1. Preheat oven to 350 degrees on Roast
2. Line a baking sheet or dish with tin foil.
3. Chop veggies and garlic into desired pieces and spread out on the baking sheet.
4. Drizzle with olive oil. (I just eye ball this until it looks like the veggies are well coated)
5. Add seasoning of your choice.
6. Roast for 15-30 minutes depending on the type of veggie. I usually flip the veggies about half way through and as soon as they’re a little charred I take them out!