Shrimp Provencal

(Feeds 3-5 shrimp per person)

This is a recipe that can be made last minute as long as you have the ingredients. We always make sure to keep shrimp in our freezer and have tomatoes, wine, garlic and flour/nutcrumbs on hand. Even if you haven’t defrosted the shrimp, the instructions make it so easy to defrost right before cooking!

Ingredients:

• Wild Shrimp(We use Whole Catch Key West Pink Shrimp Wild Caught 16-20 from Whole Foods). Use as many as you need-this recipe uses approximately 12-16 shrimp
• Shitake Organic Mushrooms-Small Box-or as many as you like(no limit)
• Organic Tomatoes(1 box cherry, grape( cut in 1/2) or 4–5 whole Plum( chopped)
• Garlic(as you like-we use 2 cloves whole with holes placed in each)
• Organic White wine(1/2 cup to 1 cup)
• Lemon(to taste)
• Almond Flour, Gluten Free Flour, Nut Crumbs, Chickpea Crumbs(pick the coating you like best; we use almond flour)
• Salt and Pepper to taste
• Avocado Oil(To coat pan)

Cooking Instructions:

1. Wash & Dry as many shrimp as you will need(This recipe is based on approximately 12-16 shrimp)
2. Place almond flour(or topping of choice) on a plate, add salt and pepper
3. Dredge shrimp to coat with flour
4. heat avocado oil
5. Add garlic and lightly saute for 1-2 minutes-don’t blacken
6. Add shrimp and cook approximately 2 min per side and then remove from pan
7. Add tomatoes, mushrooms and saute
8. As they begin to soften, add wine and begin to reduce
9. As the sauce begins to thicken, add shrimp to cook for a bit longer until no longer transparent
10. Squeeze lemon
11. Serve over your choice of Quinoa, Wild or other rice, pastat(Gluten Free or not)