RECIPE: Creamy Garlic Shrimp

We are working on a new tradition, if you will, in our house. Every Sunday evening we come together as a family to prepare dinner. Now this doesn’t mean my kids will necessarily eat what we all prepare together, but they are in fact a part of the team that makes it. This Creamy Garlic Shrimp dish was so easy to make Axe damn near made the entire thing on his own. But don’t let the ease of preparation fool you, this dish is bursting with flavors, restaurant quality IMO. I highly recommend you give it a try. And if shrimp ain’t your thing, chicken or any sausage would be a great substitution.

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Creamy Garlic Shrimp

Yield: 5

Author: Jenna Zielbauer

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This hearty shrimp dish is quick and easy to make but bursting with flavor.

Ingredients

Ingredients

• 2 1/2 tablespoons grass-fed butter or ghee
• 8 garlic cloves minced
• 1 1/2 pounds large shrimp deveined, with tails on
• 1 yellow onion diced
• 1/2 cup bone broth
• 8 ounces sun dried tomatoes in olive oil, SEE NOTES
• 15 ounces boxed coconut milk
• 2 tablespoons nutritional yeast
• 1/4 bacon bits
• 4 cups spinach or dino kale lightly packed
• 2 teaspoons Italian seasoning
• fresh basil to taste
• kosher salt to taste
• black pepper to taste

Instructions

Instructions

1. In a large skillet over medium heat, melt the butter / oil and sauté garlic for about 1 minute. Make sure you stir frequently so it does not burn. Add shrimp to pan and cook on about 2 minutes each side until just opaque throughout & transfer to a bowl. You can also grill the shrimp and add to the pan at the very end to coat in sauce.
2. Add the diced onion to the pan and cook for 2-3 minutes until soft. Add broth to the pan, scraping the brown bits from the bottom and stirring frequently. Cook until broth has reduced down by at least 50%.
3. Add 1 tablespoon of oil from the sun-dried tomatoes jar and all of the drained, julienned sun-dried tomatoes. Fry with the onions for 2-3 minutes until fragrant and well combined.
4. Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute. Add bacon bits and stir.
5. Add shrimp back into the pan and sprinkle with seasoning. Stir frequently for another 5-7 minutes, letting all of the flavors marinade. Season with salt and pepper and serve with rice or cauliflower rice.
6. Top with freshly diced basil to taste.

Notes

Drain the sun-dried tomatoes from the oil but save 1 tablespoon to cook with the dish.