Greek shrimp & cauliflower rice skillet
- 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
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.
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.
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.
Enjoy shrimp with cauliflower rice.