Friday, July 26, 2013

Sauteed Mustard Basil Shrimp

I already posted about the importance of buying WILD CAUGHT sea food over farmed. This recipe was totally inspired by having the availability to cook with fresh shrimp straight from the coast!

I still had some leftover (frozen) from last time I cooked shrimp. And since our grill still isn't working... I knew I wanted to pan cook these, preferably saute them.

A strong marinade actually paired really well with this! I was pleasantly surprised.

Sauteed Mustard Basil Shrimp 
Yields 2 servings 

2 tbsp mustard
1 lb medium-large shrimp
1 TBSP garlic powder
1/3 cup unsalted chicken stock
2 fresh basil leaves, chopped
1 cup broccoli (i used frozen, defrosted)
3 tomatoes, chopped
1/3 onion, chopped
2 TBSP coconut oil
juice of 1/4 lemon

1) Gather your marinade ingredients... basil, garlic powder, chicken stock, lemon, and mustard.

2) Combine ingredients with the shrimp. Cover and let marinade in fridge for at least 2 hours, or overnight.

3) Heat coconut oil over medium high heat and saute the onion until translucent, about 3 minute.

4) Add the tomato and saute until soft, about 5-6 minutes.

5) Make room for the shrimp and pour it in, including the marinade.

6) Let cook about 3 minutes on each side before moving on to the next step.

7) Add the broccoli and let saute for about 5 minutes before covering the pan.

8) Reduce heat to medium and let steam for about 10 minutes.

9) Reduce heat and serve!

The basil and mustard complimented the shrimp really well. While it was still a strong marinade, it was not overwhelming, and just gave the meal a subtle kick once cooked! ;)

Give it a try and tell me what you think!


1 comment:

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