Friday, October 04, 2013
lemon butter shrimp with cauliflower
- 1/4 – 1/2 lb medium shrimp – I buy mine pre-cooked, deveined and frozen for maximum ease
- 2 tbsp extra virgin olive oil
- 1 yellow onion, minced
- 1 teaspoon minced fresh garlic (or a clove, I suppose)
- 3/4 cup low sodium organic chicken broth
- 2 Tbsp butter (grass fed, where possible – I like Kerrygold)
- 1 Tbsp red chili flakes
- 1 small lemon
- 1 cup green peas (I use frozen for this recipe)
- salt and pepper to taste
1. Place olive oil, minced onion, garlic chili flakes, salt and pepper in a large pan and cook through until onion is translucent – roughly 3 to 5 minutes, though going a little longer certainly won’t hurt.
2. Add 3/4 cup chicken broth. Pacific does those cute little 1-cup cartons which come in handy – you may use more or less than my measurement, but the 1-cup portions are great. Let everything simmer in the broth for a minute or two before adding your frozen shrimp and allowing to thaw through entirely, continuing to stir every once in a while.
3. Add in your butter and the juice of your lemon – sometimes I use 1/2 a lemon, sometimes I use a whole one. This is entirely up to you according to how lemony you like things! Live it up, live the dream.
4. Your peas should be the last thing to go in since they “cook” (read: thaw and warm) so quickly.
That’s it. That’s literally all there is to this one. Put some cauliflower rice (recipe here if you scroll down) in the bottom of a dish, spoon some of your shrimp mixture on top, mix it all together and you’ve got an absolutely delicious meal.
# posted by Chelsea @ 8:19 AM 
