Low-Carb Shrimp Meygoo Polo

Step 1Place the cauliflower in a food processor and pulse using the grating blade or the S blade and until it resembles a rice consistency.

Step 2Grease a large pan with 2 tablespoons of ghee. Add the cauliflower rice and white vinegar and sauté for 5-7 minutes. Season with salt and pepper and use a spatula to transfer to a plate. Set aside.

Step 3To the same pan add the remaining 2 tablespoons of ghee and sauté the onion until golden brown. Stir in the garlic and cook for a minute.

Step 4Add tomato paste, turmeric, cumin, salt and cayenne pepper. Stir well to mix the ingredients. Optionally, add saffron and ginger.

Step 5Add the raw shrimp and cook for about 3 minutes until the shrimp is cooked through but not overcooked. If you're using cooked shrimp, cook for just a minute to heat through. Add the chopped cilantro.

Step 6In a platter, mix the cauliflower rice and top with the shrimp. Drizzle with olive oil and serve.

Step 7To store, let it cool down and refrigerate for up to 3 days.