Jerk Shrimp Stew with Cauliflower Rice

In a large pan, heat olive oil on medium-high heat. Add sliced carrots and cook until they just begin to soften, about 3 minutes. Add red pepper, red onion, habanero pepper, ginger and garlic and turn heat down to medium. Cook, stirring frequently, until veggies are tender, about 5 minutes.

Add nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until spices are fragrant, just about a minute or so. Pour in coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice and a pinch of salt. Turn temperature up to medium-high and bring to a boil. Boil for 1 minute.

Once boiled, reduce heat to medium and simmer, stirring occasionally, until sauce begins to thicken, about 8–10 minutes.

While sauce cooks, place cauliflower into a large food processor and process until broken down and rice-like. Place cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3–5 minutes. You can also steam in the oven if you prefer not to use a microwave. Set aside.

Once the sauce has thickened, turn heat down to medium-low and stir in shrimp. Cover and cook until shrimp are opaque, about 2–3 minutes. Stir in cilantro and divide cauliflower rice between plates. Scoop the stew over the rice and devour.

Notes:
1. I recommend not adding the habanero seeds, and just adding the whole minced pepper. Once the dish is done, taste it. If you need more heat, add a few of the seeds in. Careful, they are spicy.
2. Don’t have a 1/8 teaspoon measure? Just eyeball half of your 1/4 teaspoon measure—it doesn’t need to be perfect!