Garlic Cream Sauce and Shrimp

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This sauce is really versatile and comes together quickly. Although I served this shrimp and sauce with a side of sliced zucchini, you could serve it with cassava pasta or cauliflower rice instead. Since I make this for my kids, I keep the herbs I use to a minimum but you could get creative with adding other ones to this. Just be sure they are AIP compliant if you are on the elimination phase!

Garlic Cream Sauce and Shrimp (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Yields: 4 large servings

Ingredients:

• 4 tablespoons olive oil
• 4 large cloves garlic, minced
• 1 yellow onion, diced
• 1 can coconut milk (additive free)
• 1 1.5 lb bag frozen wild shrimp (tail-off, peeled and de-veined), thawed in fridge overnight
• 1.5 cups bone broth (chicken or beef is fine)
• 2 tablespoons coconut aminos
• 1 tablespoon nutritional yeast
• 1/2 teaspoon dried parsley
• sprinkling of sea salt
• pepper to taste (omit for AIP)
• 2 tablespoons arrowroot mixed with 1/4 cup water for thickening
• *option: squeeze juice of one slice of fresh lemon over the shrimp and sauce before serving

Instructions:

In a large skillet, heat 2 tablespoons olive oil. Add in shrimp and cook until lightly browned on both sides and cooked through, approximately 5-7 minutes. Once shrimp is cooked, set aside shrimp, onions and garlic on a plate. Using the same skillet, heat remaining 2 tablespoons olive oil. Add in onions and garlic. Sauté until softened. Add coconut milk, bone broth, coconut aminos, nutritional yeast, parsley and salt and pepper. Continue simmering over medium heat, stirring frequently, for approx five minutes. Meanwhile, prep arrowroot and water mixture in a cup. Once sauce is simmering (not boiling) add in arrowroot/water mixture. Continue to cook, stirring, until the sauce thickens to desired consistency. Add in cooked shrimp and continue cooking for approx. 3-5 min on low heat. Serve hot with a side of broccoli, zucchini, cauliflower rice or cassava pasta.