Creamy Coconut Shrimp Florentine
My weekday meals are usually a) whatever I can throw in my crockpot, or b) some sort of veggie + some quinoa or rice. Not as exciting and elaborate as you may think. The weekends are when I do most of my cooking and experimenting in the kitchen.
Last Friday all I could think about was Olive Garden's Creamy Tuscan Chicken. Okay, and maybe their unlimited bread sticks too. Since I don’t eat chicken, I decided to make some sort of creamy shrimp sauce to filled the big, Olive Garden shaped hole in my stomach (and heart).
The one thing I don’t like about cream based sauces is, well, the cream. I decided to use coconut cream here and I seriously think it made this recipe taste better than it would have with regular, heavy whipping cream. The sweet notes of coconut balance the shrimp perfectly.
This one is a SERIOUS crowd pleaser. Great for your next dinner party or a nice night in. And yes, it’s healthy(ish). Serve with pasta, rice, zoodles..a spoon..
{Creamy Coconut Shrimp Florentine}
Ingredients:
1 pound shrimp (peeled and deveined)
2 tbs ghee
5 cloves garlic, minced
1 cup coconut cream
1 tsp almond flour
1 tsp lemon juice
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 cup sun-dried tomatoes
1 cup spinach
salt and pepper to taste
Directions:
Melt the ghee in a large wok or skillet over medium heat. Add the almond flour and consistently stir for about a minute or two. Then add the garlic and cook for an additional minute.
Stir in the coconut cream (it might be clumpy, that is normal and it will melt), lemon juice, oregano, red pepper flakes, and sun-dried tomatoes.
Add the shrimp and cook until pink and opaque (about 5-7 minutes). Flipping the shrimp once or twice during the process. Reduce the heat if the sauce is bubbling too much or is getting too thin.
Add the spinach and cook for until wilted (about another minute).
Serve over pasta or grain of choice.
