Prep time:
20 minutes
Prep notes:
if using frozen shrimp, defrost the night before.
Cooking time:
15 minutes
Yields:
4 people
Ingredients:
- 1-2 organic zucchini (can be zucchini and/or yellow squash combination)
- 1 T. Ghee (or organic butter)
- 1 shallot peeled and thinly sliced
- 4 cloves garlic –crushed
- 1 lb. raw shrimp peeled (defrosted if frozen)
- 1 tsp. crushed red pepper flakes (1 add a little more for a hotter dish)
- 2 c (or heaping handfuls) organic spinach
- ½-1 c fresh mushrooms (sliced)
- ¼ c organic chicken (or vegetable) stock
- Splash white wine
- 1 organic lemon
- (salt and pepper if you like to add)
- *chopped parsley, freshly grated Parmesan cheese or Nutritional Yeast if dairy-free
Directions:
Heat ghee in a large saute pan. Add shallots and garlic and saute, stirring occasionally. Add shrimp, sprinkle with red pepper flakes. Continue sauteing shrimp with shallots and garlic until shrimp are pink on both sides. Add mushrooms to this saute.
Pour in stock, wine, juice of 1/2 fresh lemon and grate in the zest from the other half, stir to combine. Add in spinach and continue cooking to boil down while spinach wilts. Using a Vegetti or vegetable peeler, shave zucchini directly into the pan allowing it to absorb the flavors and soften a bit. Remove from the heat and sprinkle with parsley, cheese or Nutritional Yeast.
Notes:
I do not use salt or black pepper for this dish. To me it doesn’t need additional seasoning.
Debbie Janoff, CINHC
Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com
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