FEATURED RECIPE:
ALMOND CRUSTED SHRIMP
Ingredients:
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10 oz. Peeled Shrimp
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1 Egg
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1 Tbsp Water
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1 Cup Almond Flour
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1 Tbsp Old Bay Seasoning
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1 Lemon
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6 oz. Boullion or Vegetable Broth
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2-3 Zucchini
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Olive Oil
Optional: -
1/2 Red Pepper - Diced
Cooking Instructions:
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Butterfly cut the shrimp.
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Create egg wash: beat together egg & water in a small bowl. Add shrimp. While shrimp is marinating mix together the almond flour and Old Bay seasoning then add soaked shrimp.
(Tip: use a plastic lock bag to shake up). -
Chill for 2 hours.
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Prepare the zucchini by using a peeler or zucchini pasta maker. Pat dry.
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Mix juice from lemon and bouillon together for lemon broth. Set aside.
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Add 1 T. of olive oil to a hot sauté pan. Add shrimp plus few bits of the loose flour mixture.
Brown shrimp for 2-3 mins. per side. -
Add 3 oz. lemon broth and toss to coat. Remove from heat, keep warm.
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Add 1 T olive oil to hot sauté pan.
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Add zucchini, sauté for 2-3 mins.
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Add 3 oz. of lemon broth, cook for 2-3 mins.
Plate shrimp over prepared zucchini. Garnish with red peppers if desired. Serve and enjoy!
