This recipe was originally posted on sexfoodandkettlebells.com, July 26 2013.
Life gets busy. When that happens, it's important that we have easy, delicious, and nutrient dense go-to meals that we can enjoy. This is one of mine!
The warming flavours of the butter, cayanne and mustard compliment the tartness of the lemon, and are a perfect pairing with shrimp. I generally keep some quality cooked/peeled shrimp in the freezer for a meal during the week. It's a great source of zinc, copper, and magnesium, and I usually ensure I enjoy at least one small meal like this per week, in addition to our 1x/week intake of grassfed liver. ...
Of course, this recipe would also be a hit at an event, and I love having that flexibility.
TIME: 10 min
YIELD: serves 2
1/4 cup grassfed or organic cultured butter
juice of 1 large lemon, freshly squeezed
3/4-1 tsp sea salt
1 1/2 tsp raw local honey
4 cloves local garlic, minced (optional)
dash of cayanne pepper (approx 1/8 tsp)
1 tsp mustard (should be three ingredients only: ground mustard seeds, salt, ACV)
300g cooked + peeled shrimp, thawed
1/2 tsp coconut oil
1. Mince garlic cloves (if using garlic). Transfer to a small pot with the lemon juice, mustard, butter (cut into small chunks), salt, and cayanne. Allow the butter to melt, stirring the sauce occasionally.
3. Allow the mixture to reach a boil, and stir for a few minutes after decreasing the heat to med. Remove from heat, and transfer the sauce to a small serving bowl. (Serve the sauce while WARM)
4. While the sauce is being cooked, add a 1/2 tsp coconut oil into a large pan, and then sear the shrimp on med/high for about 5 min per side. Remove from pan, and place on serving plate.
5. Dip the shrimp into the sauce, and eat 'em up. Enjoy!