Tuscan Shrimp
Ingredients
The shrimp and vegetables
-
1
pound
shrimp, peeled and deveined
-
6
cloves
garlic, minced
-
1
small
onion, diced
-
½
cup
sun dried tomatoes, julienned
-
5
ounces
baby spinach, fresh
-
1
teaspoon
basil
-
1
teaspoon
oregano
-
1
tablespoon
parsley, fresh, chopped
The cooking fats and seasonings
-
2
tablespoons
ghee
-
1½
tablespoons
avocado oil
-
1
can
coconut cream, refrigerated
-
¼
cup
nutritional yeast
-
1
tablespoon
arrowroot powder
-
½
cup
water
-
to taste
salt
-
to taste
pepper
Instructions
- 1. Heat ghee in a large skillet over medium heat and sauté garlic for 1 minute.
- 2. Add shrimp and cook for 2 minutes on each side, then transfer to a bowl.
- 3. In the same skillet, add avocado oil and heat until shimmering, then sauté onion until translucent, about 5 minutes.
- 4. Stir in sun dried tomatoes and cook for 2 minutes, then reduce heat to medium-low.
- 5. Add coconut cream and bring to a slow boil, stirring occasionally. Season with salt and pepper.
- 6. If the sauce is not thick enough, mix arrowroot powder with water and add to the sauce.
- 7. Stir in spinach and nutritional yeast until spinach is wilted.
- 8. Return shrimp to the skillet, add basil, oregano, and parsley, and stir well.
- 9. Serve over cauliflower rice.
Nutrition Facts (estimated)
Servings
4
Calories
608
Total fat
47g
Total carbohydrates
21g
Total protein
31g
Sodium
950mg
Cholesterol
305mg
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