Description
A delightful dish that combines garlic, shrimp, and sun-dried tomatoes in a creamy coconut milk sauce, perfect for a healthy lifestyle.
Ingredients
- 2 1/2 tablespoons grass-fed butter or ghee
- 6 garlic cloves (minced)
- 1 1/2 pounds large shrimp (deveined, with tails on)
- 1/2 yellow onion (diced)
- 1/2 cup bone broth (chicken)
- 8 ounces sun-dried tomatoes (in olive oil)
- 15 ounces canned coconut milk
- 2 tablespoons nutritional yeast
- 8 cups spinach (lightly packed)
- 2 teaspoons Italian seasoning
- kosher salt (to taste)
- black pepper (to taste)
Instructions
- In a large skillet over medium heat, melt the ghee or butter. Add the minced garlic and sauté for about 1 minute, stirring frequently.
- Pat the shrimp dry and add them to the pan, cooking for about 2 minutes on each side until opaque. Transfer shrimp to a bowl.
- Increase heat to medium-high and add the diced onion to the pan. Cook for 2-3 minutes until soft.
- Pour in the bone broth and reduce until decreased by 50%.
- Add 1 tablespoon of oil from the sun-dried tomatoes jar and the drained, julienned tomatoes. Sauté for 2-3 minutes.
- Pour in the coconut milk and stir in the nutritional yeast. Bring to a boil, then reduce heat to medium-low.
- Add spinach to the pan and stir until wilted, about 2 minutes.
- Return the shrimp to the pan, add Italian seasoning, and stir for another 5-7 minutes.
- Season with salt and pepper to taste, and serve over cauliflower rice.
Notes
For a spicier kick, consider adding red pepper flakes when sautéing the garlic. Customize with additional vegetables like bell peppers or zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Paleo