Name: Cauliflower and Shrimp Chowder
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 tablespoon coconut oil; 2 large leeks (chopped); 2 cloves garlic (minced); 3 cups low sodium chicken broth ((or use bone broth)); 2 14-oz. cans unsweetened coconut milk; Sea salt and freshly ground black pepper (to taste); 1 tablespoon lemon zest; 1 large stalk celery (chopped); 2 cups cauliflower florets; ½ pound wild caught shrimp (peeled and deveined ); 2 cups cooked cauli rice

Cauliflower and Shrimp Chowder

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Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

Servings Servings

Ingredients

1 tablespoon coconut oil
2 large leeks chopped
2 cloves garlic minced
3 cups low sodium chicken broth (or use bone broth)
2 14-oz. cans unsweetened coconut milk
Sea salt and freshly ground black pepper to taste
1 tablespoon lemon zest
1 large stalk celery chopped
2 cups cauliflower florets
½ pound wild caught shrimp peeled and deveined
2 cups cooked cauli rice

Instructions

In a large pot over medium heat, heat coconut oil. To the pot, add the leek and garlic and cookfor 5 minutes, until tender. To the leek mixture, add the next 4 ingredients (broth through lemonzest) and cover. Bring to a boil, then add the remaining ingredients and reduce heat to low.
Cover and simmer for 10 to 15 minutes, until shrimp is opaque and pink and vegetables aretender. Serve warm.

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Cauliflower and Shrimp Chowder