Ingredients
- ½ cup butter
- 2 ½ tbsp minced garlic
- 1 cup canned diced tomatoes
- 1 lb shrimp
- ½ cup shredded parmesan cheese
- 1 cup feta
- 4 cups cauliflower
- 3 ½ tbsp chopped oregano
Steps
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Preheat oven to 375 degrees F. Heat 4 tbsp butter to an oven-safe skillet over medium-high heat. Add 4 tsp garlic and cook 30 seconds, then add diced tomatoes with their liquid. Season with salt and pepper and bring to a simmer.
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Add shrimp in a single layer in the skillet. Sprinkle with parmesan and feta. Transfer to the oven and bake 10 to 15 minutes, until shrimp are pink and opaque.
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Meanwhile, grate cauliflower on the large holes of a box grater to form a rice-like texture. Heat remaining 4 tbsp butter in a separate skillet. Add remaining 4 tsp garlic and cook 30 seconds, then add riced cauliflower and season with salt and pepper. Cook 5 minutes, or until tender. Remove from heat and stir in oregano.
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Enjoy shrimp with cauliflower rice.
