Instructions

1. Chop up broccoli, cauliflower, onion and garlic. Combine in your pressure cooker.
2. Add in the water and 1/2 tsp salt. Close and set to the vegetable setting, or on low for 7 minutes..
3. Put your bacon on a sheet pan and then in the oven, set to 375F.
4.  In a bowl toss together the shrimp and remaining salt. Set aside.
5. When the oven reaches 375F, check on the bacon. When it’s almost done, add the shrimp to the same sheet pan. Roast it all together for 5 minutes. Open the oven, give the sheet pan a shake. Roast another 2-3 minutes.
6. By now the pressure cooker should be done with the vegetables. Add all the veggies and half the liquid in to a blender, and puree until smooth.  You can add the remaining liquid if you want it less thick. Taste it, add in more salt as needed.
7. Serve 2 cups of the vegetable puree in a bowl, you will have a lot left over! Save it. 
8. Remove shrimp and bacon from oven. Chop up shrimp and bacon carefully and serve over vegetable puree.
9. Drizzle bacon fat over your dish, then coconut aminos and lastly cilantro. Dig in!