One Pot Southern Shrimp!!!!

Welcome back!!!!!!

I just wanted to say thank you to each and every one of you who has taken the time to post one of my recipes, thrown me a shout out on Instagram, and for ALL the continued encouragement!!!!

I am not sure of the future for Kitchen Diaries but I know one thing. I LOVE to cook and I love to inspire other mamas to cook!!!! One reader or a thousand.. I will continue to keep on posting for you wonderful ladies :)

It is such a pretty day here in San Antonio!! The boys and I got an amazing workout this morning, headed off to vote, then grabbed some lunch on our way home to nap. I think we are going to spend the evening outdoors too!! Weather like this just makes me happy!!!

A while back on stories I created a one pot dinner that included a southern style of shrimp and a variety of veggies!! I cooked it southern style and it came out beautifully!!! I substituted white rice for Cauliflower but again, like with all of my recipes YOU can choose where you would like to mix and match your veggies and starches. 

Ingredient List:

 1 LB wild caught gulf shrimp, cleaned and deveined

1 green bell pepper chopped

1 yellow medium onion chopped

8 oz package sliced mushrooms

1 tub of cauliflower rice

almond flour

worstechire sauce

hot sauce

chicken broth

butter

parmesean cheese

Method:

In a dutch oven ( favorite) or any large pot melt 2 table spoons of butter over medium high heat. Add the onion, mushrooms, bell pepper and cook down a bit. Add the cauliflower rice and cook that down until its nice and browned. Add extra oil if you need too.. you can also salt and pepper and season these veggies how you like.  Once the veggies are browned add parmesan cheese to this and let it mix well. 

In a separate bowl combine your shrimp with a few glugs of worstechire and hot sauce ( we love louisiana). Coat well and let marinate for about 10 minutes. 

In another separate bowl combine a 1 cup of chicken broth with 1/2 cup almond flour and whisk together until slightly thickened. 

add the shrimp to the pot of veggies and pour the almond flour and chicken stock over everything. 

Bake at 350 for 15 minutes or until shrimp is cooked. DO not overcook the shrimp.

SO EASY!!!