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  • Writer's picturePeggi Ingram

Tuscan Shrimp


Tuscan Shrimp

This creamy Tuscan shrimp is super easy, fast, and is packed full of flavor and veggies.


Serve with rice, cauliflower rice or rice noodles.


INGREDIENTS

  • 1 pound shrimp peeled and deveined

  • 6 cloves garlic minced

  • 2 tablespoons ghee or butter

  • 1 small onion diced

  • 1/2 cup sun dried tomatoes julienned

  • 1 1/2 tablespoons avocado oil

  • 1 can coconut cream refrigerated

  • salt to taste

  • pepper to taste

  • 5 ounces baby spinach fresh

  • 1/4 cup nutritional yeast (for the cheesy flavor)

  • 1 tablespoon arrowroot powder see notes

  • 1/2 cup water

  • 1 teaspoon basil

  • 1 teaspoon oregano

  • 1 tablespoon parsley fresh, chopped

INSTRUCTIONS

  • Place a large skillet over medium heat. Melt ghee in large saute pan. Add garlic and saute 1 minute.

  • Add shrimp and cook 2 minutes on each side. Move into a bowl.

  • Return skillet to medium heat. Add avocado oil and heat until shimmering. Add onion and saute until translucent, about 5 minutes.

  • Add sun dried tomatoes, and stir 2 minutes. Reduce heat to medium low.

  • Add coconut cream. Bring to slow boil and stir occasionally. Season with salt and pepper. If your sauce isn't thick enough, add the arrowroot and water mixture to thicken.

  • Add spinach and yeast. Stir until spinach is wilted.

  • Add shrimp, basil, oregano, and parsley. Stir well. Serve over cauliflower rice.


NOTES For additional thickness, Whisk one tablespoon of arrowroot powder and water in a small bowl until they are completely mixed and smooth with no lumps.


Full recipe can be found here

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