Tuesday, October 1, 2013

Paleo shrimp Alfredo

I don't like Olive Garden...they put commercials on the tv that make me want pasta. 
I don't need them. I'll figure it out. ;) 
Tonight was a success filling my craving. Here it is!

Paleo Shrimp Alfredo
1 spaghetti squash

8 oz shrimp
1 lemon
1 clove minced garlic

Kerry gold butter or ghee

1/4 red onion 
Raw cheese
Garlic and onion powder 
1 can coconut milk
2 T tapicoa flour
Onion and garlic powder 
Salt and pepper

First you're going to take your shrimp and out it in a bag of water until covered. Squeeze the lemon juice on it and place lemon in the bag as well as the garlic, parsley and salt. Let bag sit for 40+ minutes. Meanwhile, preheat the oven to 350 degrees.

Once shrimp has been "marinated" put it on a cookie sheet lined with parchment paper. 
Take the lemon in the bag and squeeze out any remaining juice over the shrimp. 
Melt your butter or ghee and drizzle over the shrimp. Then, put tray in the oven for 10 minutes and start to smell the wonder! 
Remove shrimp from sheet and store in the microwave to keep warm. 
On the same sheet with the same parchment paper, place your gutted spaghetti squash meat side down and bake at 400 for 35 minutes. 
While that's cooking, sautée your onions and garlic in a skillet over medium heat until fragrant. 
In a separate bowl, combine coconut milk, raw cheese, tapioca flour and spices and whisk until smooth. 
Pour your "white" mixture over the sautéed onions and simmer until sauce thickens. If it becomes too thick, just add water until it becomes the consistency you desire. :) 
Add shrimp. 
Once your spaghetti squash is cooked, take a fork and scrape it from the skin and put it in your eating dish. 
Top with shrimp sauce and devour!! :) 
Low carb, heart healthy and delicious! Enjoy!

Happy healthy healing!

❤️ KBS

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