1 lb medium-large shrimp uncooked, peeled, with tail on or off*
Sea salt and black pepper
2 Tbsp ghee or avocado oil or coconut oil
1 small onion chopped
6 cloves garlic minced
1 Tbsp tapioca flour
1/2 cup chicken bone broth (or dry white wine if not Whole30}
1 cup coconut milk full fat
1/2 Tbsp mustard any kind
1 1/2 Tbsp nutritional yeast optional, for flavor
1 1/2 tsp Italian seasoning blend
1/4 tsp sea salt or to taste
1/8 tsp black pepper or to taste
1/3 cup sun dried tomatoes roughly chopped**
2 cups fresh baby spinach
Chopped Fresh Parsley for garnish
Season the shrimp with sea salt and black pepper. Add the ghee or oil to a large skillet over medium high heat. Add the shrimp in a single layer and cook about two minutes on each side, until just cooked through. Set the shrimp aside on a plate and lower the heat to medium.
Add the onion to the skillet and cook for about a minute, then add the garlic and cook until fragrant, about 45-60 seconds.
Whisk in the tapioca or arrowroot, the add the broth and coconut milk, scraping the bottom of the skillet.
Stir to combine, then whisk in the mustard, nutritional yeast, and Italian seasoning. Cook and stir over medium heat until it starts to thicken, then taste and season with sea salt and pepper as desired.
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