This is one of those dishes that really speaks to its season. It’s light & flavor packed & perfect for a meal out on the deck on a warm summer night with a cool white wine <3 Prep time: 10 minutes Cook time: 20 minutes Serves 2-4 1 pound wild caught shrimp, heads off 1 small sweet onion 1 medium carrot 2 tbsp minced ginger 2 tbsp tomato paste 1/4 cup almond milk (or coconut milk) 2 tbsp paprika salt & pepper to taste 1 cup chopped fresh cilantro 2 tbsp Kerry Gold Butter or coconut oil Peel & clean shrimp, set aside. Slice onion in 1/4 inch slices, julienne carrots (cut in thin slanted slices then into thin strips). Mince ginger & measure out everything else. Heat cast iron skillet on medium high, add butter, when melted, add onions & carrots. Stir and let cook, stirring occasionally for 8 minutes, until tender. Add shrimp, ginger & seasoning. Stir well. When shrimp is beginning to pink & coil add in tomato paste & almond milk. Stir well & lower heat. Let it simmer for 5-8 minutes, stirring occasionally. Remove from heat, top with cilantro & serve. We had it over cauliflower rice with fresh avocado on the side & it was perfection.
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