CURRY SPICED CAULIFLOWER AND BUTTER SHRIMP ZUCCHINI LINGUINI

8 Mar

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I was feeling a little bit artsy this evening, so I came up with this artistic mess ๐Ÿ˜‰ It was yummy to say the least.

Recipe:

1 medium organic zucchini
3/4 cup cauliflower rice
1 cup organic raw shrimp (peeled, 5-6 pieces)
1/2 tsp organic salt free uncultured butter (melted)
1/8 tsp curry
A dash of sea salt
1/8 tsp black pepper
1/8 tsp dry basil leaves
*spices of choice
Coconut oil (for frying)

First, wash and slice your zucchini into linguini strips and set aside (you can use a potato peeler or a mandolin knife).

Next, make your cauliflower rice. Cut the cauliflower florets into small pieces and process in a food processor until rice texture forms. Don’t process it for too long or it will turn into a mash.

Place cauliflower rice in a skillet greased with coconut oil over medium heat. Add basil leaves and curry or spices of choice and let it simmer for about a minute (you don’t want to over cook it). Set cauliflower rice side when ready.

Next, prepare your shrimp. Add all spices and toss shrimp together until spices are well incorporated. Them add melted butter and toss again.

Sautรฉ shrimp in a skillet greased with coconut oil (about 1/2 a tsp) over medium heat until both sides are golden brown. This should take less than 2 minutes.

When ready, plate all your ingredients together and enjoy!

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