Ingredients
- 1/4 cup Diced Carrots
- 1/4 cup Diced Celery
- 1/4 cup Diced Onion
- 3 cloves Chopped Garlic
- 1 tbsp Italian Seasoning
- 1 tbsp Calabrian Chiles
- 1.5 oz Dry Vermouth
- 1 cup Rao’s Marinara
- 2 Quarts Chicken Stock
- 2 cups Riced Cauliflower Frozen
- 6 oz Italian Sausage About 3 links
- 16 oz Medium Cooked Shrimp 26/30 count
- 1 cup Chopped Kale Stems Removed
- 1/2 cup Cherry Tomatoes Sliced
- 1 cup Sliced Mushrooms
- 1/2 cup Sliced Black Olives
- 1/2 cup Diced Bell Peppers
- 1 cup Heavy Cream
- 2 tbsp Olive Oil
- 1/4 cup Grated Parmesan
- 1/2 tsp Real Salt to taste
- 1/2 tsp Black Pepper to taste
Instructions
- Over medium heat saute diced, carrots, celery, onions and garlic in olive oil until the veggies are slightly softened and translusent. Deglaze the pan with dry vermouth and chicken stock.
- Add in your Calabrian Chiles, Marinara, Italian seasoning, mushrooms and kale. simmer for about 15 minute stirring occasionally. Once mushrooms are tender add heavy cream, grated parmesan, cooked italian sausage, black olives and cherry tomatoes.
- Continue simmering, add salt and pepper as needed.Just before serving add riced cauliflower and cooked shrimp, continue to cook until warm. Garnish with fresh basil, grated parmesan, aged balsamic vinegar and crushed red chili flakes.
Notes
Serving size about 8 oz.
Nutrition
Calories: 403kcal | Carbohydrates: 6g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1331mg | Potassium: 685mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1697IU | Vitamin C: 35mg | Calcium: 156mg | Iron: 3mg