The recipe is simple and does not require slaving in the kitchen on a hot summer day! You can customize it to fit what is freshest for you when you go shopping. Lettuce cups can be substituted for bok choy or a bed of rice can be used instead!
Ingredients to serve two:
- 12 shrimp medium or large
- 4 cups of vegetables of choice
- I used 2 baby bok choy, organic red skinned potatoes, onions, garlic, and red cabbage
- I reserved the upper leaves of the bok choy to be the boats in which I served the shrimp. Lettuce cups or rice can be used instead.
- 1/4 Cup Gluten Free Panko Bread Crumbs
- 1/4 Cup coconut flakes
- Coconut oil for cooking
- Pepper and Salt (to taste)
- OPTION .... crushed red pepper to spice up vegetable side dish
The prep time is simple...5-10 minutes total!
I had some cooked shrimp (shell off) in the freezer. I defrosted the shrimp enough to remove the tails and drizzled honey over them. I left the protein in the refrigerator all day so it was ready at the end of the day when I would need it to prepare dinner.
The active cooking time is 10-15 minutes...almost as easy as the prep time!
- To coat the shrimp I made a mix of of Gluten Free Panko Bread Crumbs with No Sugar Added Coconut Flakes. I added the shrimp to the mix and covered completely. I sauteed the shrimp in a pan greased with coconut oil. After the shrimp were cooked, I added the left over coating to the pan to crisp and add to the dish.
- To accompany the shrimp I diced and sauteed the vegetables in coconut oil and cooked until el dente.
To serve ...
Place shrimp on a bed of bok choy leaves and add the vegetables to the plate to accompany the protein. The shrimp can be in the center or on the side of the plate. MAKE IT VISIBLY APPEALING as we eat with our eyes first!
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