Friday, January 11, 2013

Paleo Shrimp in Garlic Cream Sauce

This is a very versatile little recipe that you can serve up a number of ways. We all enjoyed a pizza and movie night here, so I used my shrimp to top off my favorite pizza crust.

If you're on a Whole30, have a nut allergy or just want to be more virtuous, I've also made this shrimp over a bed of zucchini noodles and found it utterly delicious. I used a little garlic while sauteing the noodles just so that I could truly guarantee I'd have epic breath for the entire evening...
Regardless of how you serve it up, this shrimp is a great easy dish to have in your repertoire. It reminds me a bit of shrimp scampi, without all of the pasta and butter.

Paleo Shrimp in Garlic Cream Sauce

2 tbs. olive oil
1 finely chopped garlic clove
2 tbs. arrowroot starch
1/4 cup white wine
1/2 cup chicken broth
salt & pepper
8 oz. (1 cup) peeled & deveined medium shrimp or other seafood
crushed red pepper flakes, for topping
fresh parsley (or chives), finely chopped, for topping

Heat olive oil in a large skillet over medium-low heat. Add garlic clove and cook for one minute, stirring constantly, until golden. Add starch and cook for another minute.

Add wine and broth to skillet and stir to combine. Cook until starting to thicken, about 3 minutes. Season to taste with salt and pepper. Add shrimp and cook until no longer pink, using a wooden spoon to stir sauce and coat shrimp.

Serve over zucchini noodles garnished with red pepper flakes and minced herbs. If making a pizza, don't cook shrimp in skillet. Spread garlic sauce on parbaked crust, scatter shrimp on top, and bake for 5-10 minutes or until crust is totally crisp and seafood is cooked.

No comments:

Post a Comment