Low Carb Shrimp Stacks

Ingredients

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Cream cheese

  2 oz or 57g

• Shrimp

  Crustaceans, mixed species, cooked, moist heat

  8 oz or 227g

• Cucumber

  Peeled, raw

  ½ cup, pared, chopped or 67g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Mayonnaise-like dressing

  Regular, with salt

  4 tbsp or 59g

• Sriracha Sauce

  Trader Joe's

  2 tsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Roughly chop florets off the head of a cauliflower and turn into "rice" using a food processor, approximately 5-10 seconds to create about 2 cups. Remove from food processor and microwave on high for 3 minutes until tender.
2. While hot, stir in the cream cheese until cauliflower begins to clump like sticky rice. Season with salt and pepper and stick in the fridge for 45 minutes until completely cool.
3. Chop each cooked shrimp into four pieces (remove tails and shells first). Mix the shrimp with two tablespoons of mayo and one teaspoon of sriracha; set aside.
4. Open the avocado, scoop out the flesh, season with salt, and mash with a fork; set aside.
5. Peel and quarter the cucumber and then chop into small pieces; set aside.
6. In an individual-size ramekin or bowl, layer half of each of the ingredients in the following order: cucumber pieces, smashed avocado, chopped shrimp, cauliflower rice. Press down firmly on each layer.
7. Place a plate on top, flip the stack over, tap the bottom of the ramekin, and slowly lift until the stack comes out cleanly on the plate.
8. Mix two tablespoons of mayo and a teaspoon of sriracha together and split it between both stacks; top with black and white sesame seeds.

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