1-2 lbs raw deveined shrimp with the shells removed
Shrimp shells from above
1 large onion
3-4 garlic cloves
1/2 Cup Coconut oil
2T Olive Oil
1 Cup white wine
Juice from 1 lime, or a few splashed from the bottled stuff
1-2 cups frozen or canned or fresh green peas
Cooked rice ~or~ cooked spaghetti squash
1) Place the shrimp shells AND your outer onion peels AND your garlic "papers" and peels into a sauce pot, cover with water, and bring to a boil, then reduce to a simmer.
2) Slice the onion thinly and cook them in the olive oil and a little salt over medium heat for about 10 minutes, until they are soft, but not yet brown.
3) Mince the garlic and add to the onions. Stir them around in the oil and onions so they don't scorch.
4) Add the coconut oil to the pan and allow it to fully melt and get hot.
5) Turn the heat to medium hot and add the shrimp to the pan and stir to get them mixed.
6) Add the peas and stir.
7) Add the wine and the lime juice, and place a lid on the pan to allow the liquid to steam the peas and cook the shrimp through, no more than 3-4 minutes depending on the size of your shrimp.
8) Remove the lid, stir, check for doneness on both your shrimp and the broccoli. When it's almost done, use a strainer to strain the shrimp peels and onions skins from your sauce and add that strained both to the pan with the shrimp, onions, garlic, and peas. (Throw away the shrimp peels and onion skins, these are not part of the dish.)
9) Serve over steamed rice, or coconut lime rice, or over spaghetti squash. The whole family will think it's dreamy and it's easy to customize for personal taste on the plate.
My Honey's plate. Not as much sauce and over rice.
My plate. EXTRA sauce and extra peas over a bed of spaghetti squash.
GG's plate. Peas and rice only. Our little minimalist.
Boo's plate! I just needed to pick out the onions for him. Notice he received "The Red Plate" this night for making excellent choices at school and being a super good boy!
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