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Shrimp Étouffée with Cauliflower Rice
Court Reverses Bioengineered Food Labeling Exemption for Highly Refined Foods
Clean and jerk 1-1-1-1-1-1-1 reps
A rich and spicy Cajun-style shrimp stew with aromatic vegetables and buttery sauce, served over fluffy cauliflower rice.
“Undetectable” does not mean “absent” when it comes to genetically modified ingredients.
Additionally, practice L-sits for 20 minutes.
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Photo: MetFix Foundations Course | Phoenix, Arizona | November 8-9
Ingredients
1½ Tbsp butter or tallow (for cooking)
½ lb shrimp, peeled and deveined
Salt and pepper, to taste
½ cup chopped celery
½ cup chopped green bell pepper
¼ cup chopped onion
2 cloves garlic, minced
1 tsp Cajun seasoning
½ tsp smoked paprika
¼ tsp thyme (dried)
1 tsp tomato paste
½ cup chicken broth (no sugar added)
¼ cup heavy cream
Optional: few dashes of hot sauce
Optional garnish: fresh parsley, lemon wedge
1 Tbsp butter or tallow
1½ cups riced cauliflower (fresh or thawed from frozen)
Salt and pepper, to taste
Optional: 1 tsp olive oil (cold drizzle for finishing)
Macronutrients
Protein: 50g
Fat: 27g
Carbs: 6g
Preparation
In a skillet, melt butter or tallow (1 Tbsp) over medium heat. Add celery (½ cup), green bell pepper (½ cup), and onion (¼ cup). Cook for 5–6 minutes, stirring occasionally, until softened.
Add garlic (2 cloves), Cajun seasoning (1 tsp), smoked paprika (½ tsp), thyme (¼ tsp), and tomato paste (1 tsp). Cook for 1 minute to deepen the flavor.
Pour in chicken broth (½ cup) and bring to a simmer. Stir in heavy cream (¼ cup) and optional hot sauce. Simmer for 3–4 minutes until slightly thickened. Season with salt and pepper to taste.
Add shrimp (½ lb) to the sauce and cook for 2–3 minutes, just until they turn pink and opaque. Remove from heat and keep warm.
In a separate skillet, heat butter or tallow (1 Tbsp) over medium heat. Add riced cauliflower (1½ cups) and sauté for 4–5 minutes, until tender. Season with salt and pepper to taste.
Spoon the cauliflower rice into bowls and ladle the shrimp étouffée over the top. Garnish with fresh parsley and a squeeze of lemon. Drizzle with olive oil (1 tsp) if desired.
The Ninth Circuit Court of Appeals overturned a lower court decision that had allowed highly refined foods to be exempt from U.S. bioengineered (BE) labeling rules. The court rejected the USDA’s position that if genetically modified material can’t be detected, it effectively isn’t present—calling that a “flawed legal premise.” While the agency may still set detection thresholds for how much modified material qualifies a food as bioengineered, it must revise its rules to align with the court’s interpretation. The case was remanded for further proceedings, marking a major win for consumer and organic advocacy groups pushing for clearer GMO labeling.
MONDAY 251110