Garlic Butter Shrimp & Mushroom Risotto

Although I'm mostly plant based, I do eat my share of fish.  I know it sounds counter-intuitive but I'm not sure what to call the way I eat.  Let's call it pescatarian for now.  Now I've been primarily a vegetarian most of my life - starting at the age of 14 in fact.  However, over the years, I've adapted my eating and add things in here in there depending on what feels good for MY body.  Now everyone is different.  Some eat strictly Whole 30, some east strictly Paleo, some are strictly Vegan but whatever you want to name it most of times these are diets that we adjust as needed, with age, as circumstances change and as our digestive system adapts.  We maybe add in some diary here in there.  Either way, the recipes serves all diets.

This actually turned out much better than I expected and am VERY happy with the result!  The whole family enjoyed this one!  Total prep time was about 30 minutes and total cook time was about 15.  Overall 45 minutes for a delicious meal isn't bad!  If you add to this recipe you can create a meal for 2 dinners / 2 different days if you want!  I just happen to have a very hungry husband that never leaves leftovers!  I hope you enjoy!

Ingredients for Alfredo sauce:

  • 1/2 cup coconut milk
  • 1/2 cup raw whole cashews
  • 1/2 cup water
  • 1 tbsp fresh basil
  • 1 tsp sea salt
  • 1 tsp pepper

Garlic Butter Shrimp:

  • 1 bag of Trader Joe's Argentinian Jump shrimp
  • 1 tbsp unsalted organic butter or ghee
  • 1/2 chopped onion
  • 2 - 3 cloves of garlic
  • 1 tsp pepper
  • 1 tsp sea salt
  • 1 tsp Everything Bagel seasoning from Trader Joe's

Ingredients for Cauliflower "Risotto"

  • 1 bag of Trader Joe's Cauliflower Rice 
  • 1/2 tbsp organic salted butter or ghee
  • 1 tsp pepper or trader Joe's Everything Bagel seasoning
  • 1 tsp sea salt
  • 1 tbsp fresh chopped basil
  • 1 garlic clove

First things first, thaw the shrimp if you purchased the shrimp frozen.  If you purchased the particular kind I bought then you may want to leave it out overnight in the fridge or for an hour.   I tend to use them when they are still partially frozen and they turn out just fine!


Second, start chopping your basil, garlic, onion & mushrooms.  Its easier to just throw into the skillet when you have everyting chopped and ready to go!

Third, get our your saute pan and bring the stove to medium-high heat.  Add your butter for the shrimp, followed by the garlic and onion.  Let that saute a couple minutes to tender up and create some juice.  Once that is ready to go, add your shrimp.  Let your shrimp saute covered for approx 5 minutes or until all the shrimp is thawed and fully in a deep boil.  Add your basil & seasonings.  Cover and let simmer on low heat for about 10 minutes.

Fourth, prepare your basil Alfredo sauce.  If you have a Vitamix, great!  If not, you can certainly use a blender or food processor.  Add your cashews, water, coconut milk and blend till smooth.  Add in your basil and seasoning and just stir or quickly blend for no more than a couple seconds or the sauce will turn green from the basil!  It's probably better to just spoon and mix it in.


Fifth, start by sauteing your butter and garlic for the rice.  Add in your frozen rice or slightly de-thawed rice.  I prefer to start with it frozen but its up to you!  Saute for approx 2-3 minutes and add in your seasoning, mushrooms and basil.  Let simmer on low for approx 5 minutes or until fully cooked.  Add in your Alfredo sauce just at the finish and you've got a creamy mixture while you stir in the sauce on a very low heat until fully mixed!  Remove from heat and get ready to serve!

For the final touch, take out some fresh kale, remove the stems and chop it for a nice and tasty dish.  Add your olive oil and a touch of sea salt and pepper if you are so inclined.  Massage into the kale for about 2-3 minutes or until the kale is fully coated and soft.  As you know by now I love to add veggies to every meal and this is my way of getting in more bang for the buck!