Riced Cauli Risotto with Shrimp

Riced Cauli Risotto with Shrimp:

INGREDIENTS:

1. 1/2 lb shrimp, peeled and deveined

2. 1/2 lb scallops

3. 2 gloves garlic, finely chopped

4. 1 large tomato, chopped

5. 1/2 cup white wine

6. 1 (12 oz) package  Riced Cauliflower (thawed) -Green Giant, Birdseye or Trader Joes Frozen

7. 1 tbsp Heavy Cream or coconut Cream (optional for creaminess)

8. 1 tbsp. fresh chopped thyme (optional)

Directions:

1. Season shrimp and scallops with salt and pepper and cook in same skillet 4 minutes, turning once, until golden; remove and set aside.

2. Add shallots and garlic and cook 2 minutes.

3. Add tomato and cook 3 minutes or until tomatoes start to break down. Add white wine and bring to a boil over high heat.

4. Add  Riced Cauliflower and simmer 3 minutes or until hot. Return shrimp and scallops to skillet.

5. Stir in OPTIONAL cream and thyme and cook 1 minute or until heated through. Garnish with thyme sprigs.