Creamy Sundried Tomato Shrimp
A rich and satisfying Paleo and Whole30 compliant shrimp coated in a thick and delicious sundried tomato cream sauce and served over cauliflower rice.
Servings: 4 people
Ingredients
- 1 1/2 pound Jumbo Shrimp approximatley 18-20 pieces
- 1/4 cup compliant sundried tomatoes
- 2 cups spinach
- 1 cup compliant Chicken Broth
- 1/3 cup full-fat coconut milk
- 1 1/4 tbsp arrowroot or tapioca flour for thickening dissolved in 2 tbsp water
- salt and pepper to taste
- 1 tbsp ghee
- 1 tbsp fresh lemon juice
- 1 12 oz bag cauliflower rice steamed
Instructions
- Heat skillet over medium heat with 1 tsp of ghee. Once hot, throw in your shrimp and cook 4-5 minutes.
- Add the chicken broth and coconut milk to the skillet with the shrimp and stir together.
- Add 2 tbsp of arrowroot OR tapioca flour to 1 tsp of water and whisk together until smooth. Add this to the chicken broth and whisk until thick.
- Add the sundried tomatoes, lemon juice and spinach. Stir together and add salt and pepper to taste.
- Top with fresh parsley and serve over cauliflower rice if desired.