Low Carb Spicy Shrimp and “Rice” Casserole

A few months ago, I made this totally stellar casserole for a date. The man literally said, “It’s like you took every food I love and put it in one bowl.” He then proceeded to tell me that I was like Rachael Ray–“pretty and an awesome cook.” The relationship didn’t last, but clearly the compliment stuck with me. I wanted to revamp the dish, using cauliflower “rice” now that I know how delicious it is. Plus, I wanted something homemade to eat NOW!

Mix all this business in a large bowl, pour into greased casserole dish, and bake at 375* for 45 minutes:

shrimp and "rice"

  • 1 small head of “riced” cauliflower
  • 1 red pepper, diced
  • 1 small onion, diced
  • 3 green onions, chopped
  • 1 cup of frozen corn, thawed
  • 1 lb raw shrimp, peeled
  • 13.5 oz smoked turkey sausage, sliced
  • 1 bulb of garlic, crushed
  • 1 can cream of shrimp soup (the weirdest cream of plastic soup but OH SO good)
  • 1 can cheddar cheese soup
  • Sriracha (or other favorite hot sauce) to taste

This isn’t as “man-friendly” with the cauliflower-in-place-of-rice substitution, but it was YUMMY none-the-less. If I hadn’t been in such a hurry, I probably would have sautéed the sausage in advance so that I could drain any excess grease. You could definitely pre-cook the onion/pepper/garlic also if you wanted. I’m pretty excited for lunch leftovers tomorrow, and I bet it will freeze well!

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