Garlic Shrimp & Rice

So this recipe was definitely a crock pot inspired recipe just because I find it so easy to throw everything in and go.  No, I have not yet converted to the Insta Pot probably because I'm stubborn and feel like I have a perfectly good crock pot!  However, whether you crock pot, insta pot or just simply stove top it, there are many ways to create this recipe.

First, lets talk shrimp.  I'm very picky about any fish that I eat.  It has to be wild caught and little to no skin or remains of when it was once living.  Now, with shrimp I ALWAYS look for cleaned and de-veined - super important because I refuse to do it.  If you are one that loves to clean fish - be my guest!  Personally it grosses me out but that's just me.  Second, I look for where it was caught and this particular batch was Argentinian Wild Shrimp without tails and I find this kind delicious and very plump!  I purchased this at Trader Joe's in the frozen food section.  Also, very easy to cook - just throw them on the stove with some Ghee or oil and seasoning and that's it!

For the rice, I'm a huge fan of both brown rice and cauliflower rice - however my husband is not.  Cauliflower rice doesn't sit well with him as it doesn't with everyone.  I decided to make a rice blend 1/2 cauliflower rice and 1/2 brown rice.  I like to buy cauliflower already pre-riced and fresh and I usually just freeze it until I'm ready to use it.  You cal also buy it frozen.  The brown rice is simple, just rinse and add water.  I threw both int he crock pot and then noticed I had some leftover kale so also threw in about a cup or so of kale for added greens.  Then I just add water, a little oil and season away!

Ok, so let's get to the good part - the recipe and ingredients!

• 1 cup brown rice
• 1 cup cauliflower rice
• 2 1/2 cups water (you may want to add as this goes but the cauliflower dispels a lot of water especially if its frozen)
• 1 tbsp coconut oil / or olive oil
• 1 tsp thyme
• 2 cloves garlic
• bunch of chopped kale (optional)
• 1 tsp sea salt
• 1 tsp cracked pepper
• 1 tsp tumeric
• 1tbsp Ghee or clarified butter
• 1/2 lemon

Step 1: Start your crock pot rice early. I let mine heat on high for about 2 hours then let simmer for another 2 becuase I had the time.  However, you can just do the 2 hour on high and your rice will be good to go!  Add the brown rice(rinsed), cauliflower rice, coconut oil, thyme, 1 garlic clove, kale, salt, pepper & turmeric and let set.

Step 2: Remove your frozen shrimp and let thaw for about an hour in the fridge or just throw in frozen.  I have done both depending on the amount of time I have.  Turn heat to medium/high and drop in your chopped garlic and Ghee.  Once that has melted and evenly coated the pan add the shrimp.  You may want to add a tad more butter and then season away with your pepper, lemon juice, thyme and a tiny bit of turmeric.   Let simmer until shrimp is cooked which is about 10 minutes.  

Final step serve your rice and top with shrimps!  Enjoy!