Tuscan Shrimp
Ingredients
- 1 lb. shrimp, peeled and deveined
- 1 red onion, sliced
- 1/2 cup sun-dried tomatoes, sliced
- 2 cups Asparagus, diced
- ¼ cup yellow onion
- 3 cups fresh baby spinach
- 3 garlic cloves, minced
- 1/2 cup Veggie stock
- 1 cup full-fat coconut milk
- 2 tbsp. fresh parsley, minced
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
Directions
1) Heat the coconut oil in a skillet over medium-heat.
2) Cook the shrimp 2 to 3 minutes per side.
3) Add the onion and garlic to the skillet and cook until soft and fragrant, about 2 minutes. Add the asparagus and cook for an additional 5 minutes.
4) Pour in the veggie stock and stir until it starts to thicken.
5) Add in the sun-dried tomatoes, parsley and coconut milk, then add the shrimp back to the pan. Season with more salt and pepper.
6) Add the spinach and cook 1 to 2 minutes.