This is truly a classic recipe with a great Flavor Chef twist. Chef Lance has used all the classic ingredients but has substituted most of the wine in favor of our incredibly delicious Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup! The result is a creamy, garlicky, Thai inspired shrimp dish. Chef Lance has enhanced the flavor of the dish by adding extra fresh ginger and mint. Serve this over pasta, rice, or potatoes. For a Paleo friendly version, use cauliflower rice and omit the butter. Enjoy!
Visit us at BoneBroth.com and get $2 off each package of bone broth you purchase...no coupon code required! This offer is only good from Friday, September 21, 2018 at 3:00pm PST until Sunday, September 23, 2018 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
|1 lb large (16-20 count) raw shrimp||2 tbsp extra virgin coconut oil|
|sea salt, to taste||4 cloves garlic, minced|
|1 inch piece of fresh ginger, grated||¼ to ½ tsp red pepper flakes|
|¼ cup dry white wine (Sauvignon Blanc)||1 cup The Flavor Chef Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup|
|2 tbsp parsley, finely chopped||2 tbsp mint, finely chopped|
|1 tbsp lemon juice, freshly squeezed||2-3 tbsp butter (for the finish)|
|fresh ground black pepper, to taste|
Rinse, dry, and devein your shrimp. If you aren't familiar with this process there are numerous resources online, including video tutorials on YouTube, that describe and demonstrate the process. We prefer leaving the shell on as shrimp are more flavorful when cooked with the shell on, however, if you prefer to peel first that will work just as well. If you leave the shell on, you'll need to cut through it to devein the shrimp.
In a large sauté pan on medium to high heat, add your coconut oil. When hot, add the minced garlic and grated ginger and allow to infuse with the oil. Toss in the shrimp and coat evenly. Season with sea salt and the pepper flakes and, cook for 3 to 5 minutes until the shrimp are about 90 percent cooked. Add the wine and then add the Coconut, Ginger, Mint, Lemon, Chicken Bone Broth Soup. Allow the pan to come to a brief simmer for 2 minutes and then add the parsley, mint and lemon juice, and then add the butter to incorporate. Taste and adjust seasoning.