Creamy Shrimp Cauliflower Risotto

• unsalted butter
• 1 lb medium shrimp, peeled and deveined
• 24 ounces frozen cauliflower rice, thawed
• 2 shallots, diced
• 2 garlic cloves, chopped
• 2 cups chicken broth
• 4 ounces cream cheese
• 1/2 cup grated parmesan cheese
• salt
• pepper
• freshly grated nutmeg
• 2 tablespoons chopped parsley, plus more for garnish
• lemon wedge, for serving

1. Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside.
2. Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes.
3. Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth.
4. Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute.
5. Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through.
6. Garnish with more parsley and serve with lemon wedges.

unsalted butter, shrimp, cauliflower rice, shallots, garlic, chicken broth, cream cheese, parmesan cheese, salt, pepper, nutmeg, parsley, lemon

Taken from www.food.com/recipe/creamy-shrimp-cauliflower-risotto-537472 (may not work)