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Writer's picturexx KV Girls

BUTTERY, GARLICKY, SHRIMP



 

This recipe is restaurant quality... we promise you'll keep coming back for more. Eat alone or serve over top of cauli-rice, zucchini noodles, or your favourite preferred keto rice brand!

 

Ingredients:

1 bag of 20 large wild, organic shrimp (peeled and de-veined)

1/4 cup Avocado oil

1/3 cup grass-fed butter

1/2 red chile, chopped, or 1/2 tsp chile flakes

15 garlic cloves, crush half of the, and dice the rest

1/3 cup white cooking wine

2-4 T of chopped fresh parsley


Directions:

  1. Melt butter with avocado oil over medium heat in a large pan (we love a cast iron but it's not necessary)

  2. When butter is almost fully melted, add chile flakes and the crushed garlic only (reserved the chopped garlic for later)

  3. Cook, stirring for approx 3 minutes - don't let the garlic get brown

  4. Add shrimps in pan, being mindful not to overlap them

  5. Sprinkle with remaining chopped garlic cook for 3 minutes

  6. Turn shrimp over 1 by 1, add wine and cook for another 4 minutes.

  7. Remove from heat, add parsley and S+P


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