This recipe serves 2 and is a delicious, quick, easy meal that appears more complex than it is. You can serve it with the salad.
Ingredients:
• 1.5 Ibs peeled & deveined large shrimp (21-25 count), tails on 1 qt. filtered cold water
2 Tbsp @redmond salt (link in bio)
- Tbsp granular sweetener (I
- used @wholesomeyum Besti allulose & monkfruit (code KGS15)
- Tbsp extra virgin olive oil
8-10 cloves garlic, sliced or minced
1/2 tsp red pepper flakes
1/4 tsp freshly ground black pepper
1/3 cup @healofoodsusa Sturgeon
Fish Broth or chicken stock
1/3 cup white wine
1/4 cup lemon juice
1 tsp arrowroot powder
2 sprigs fresh thyme
4 Tbsp grassfed butter
1/2 - 1 tsp salt (or more) to taste
3 Tbsp chopped fresh parsley
Step 1.
Stir the salt and sweetener into the water until mostly dissolved.
Brine the shrimp for 15 min.
Remove, pat dry, and set aside. I seasoned them with a little of the salt.
(The brining step can be skipped if you prefer.)
Mix the lemon juice with the arrowroot powder.
Combine the wine and broth.
Step 2.
In a 12" skillet, heat the olive oil and saute the garlic, red pepper flakes, black pepper, and thyme sprigs on low until the garlic is soft.
Add the wine & fish broth. Cook for 2 min. on medium.
Step 3.
Add the shrimp in one layer.
Cover and cook about 2 minutes or until the shrimp are opaque. Don't overcook.
Step 4.
Whisk in the lemon juice and arrowroot. Stir because it will thicken quickly. Add the salt and test for your taste.
Step 5.
Remove from heat and add the butter and chopped parsley. When melted, add a fresh squeeze of lemon juice just to brighten the flavor.
Step 6.
Return the shrimp to the pan and heat through on low a few minutes.
Do not overheat, or the sauce will break.
Serves 2
