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:
Melt butter with avocado oil over medium heat in a large pan (we love a cast iron but it's not necessary)
When butter is almost fully melted, add chile flakes and the crushed garlic only (reserved the chopped garlic for later)
Cook, stirring for approx 3 minutes - don't let the garlic get brown
Add shrimps in pan, being mindful not to overlap them
Sprinkle with remaining chopped garlic cook for 3 minutes
Turn shrimp over 1 by 1, add wine and cook for another 4 minutes.
Remove from heat, add parsley and S+P