Tomato Garlic Shrimp (Gluten Free, Primal)

For a small fee I prepare healthy meals for my sis, Candyce who has a busy schedule working as a Nurse Practitioner. She’ll send me ideas or tell me what she is craving and I’ll put together a healthy dish that she can easily bring to work.

This week Candyce requested shrimp..

I don’t do shrimp. I’ve tried it in sushi, soups, fried, doused in sauce, etc. but between the look and the fishy flavor I really just cant get into it. I made my dad peel the shrimp and had him by my side when I put together this dish. The sauce was bomb.com and the shrimp was “perfectly tender” according to my taste panel of Mom and Dad. Candyce absolutely loved the dish and tossed it in a spaghetti squash for a filling meal.

 

Ingredients:

  • 2lb. fresh or defrosted large shrimp peeled and deveined
  • 1 tbsp. olive oil or coconut oil
  • 1 cup diced onion
  • 4 cloves minced garlic
  • 1 28oz. can of crushed tomatoes with basil, no salt added
  • ¼ cup tomato paste
  • Red pepper flakes to taste (optional)
  • 1-2 tsp. garlic powder
  • Salt to taste
  • 1-cup low sodium chicken broth (or homemade bone broth!)
  • 1 cup plain Greek yogurt (you may use any: non fat, 2%, or full fat)

Directions:

  1. Heat oil in a large skillet and sauté diced onions on medium heat until translucent and fragrant
  2. Add minced garlic to the pan for about a minute until golden brown
  3. Add in crushed tomatoes, tomato paste, and chicken broth
  4. Whisk in the Greek yogurt
  5. Add garlic powder, salt and crushed red pepper. Give the sauce a taste to know if you need to add any more spices.
  6. Let the mixture come to a moderate simmer
  7. Sprinkle garlic powder and salt on your shrimp and add into the sauce
  8. Cook the shrimp in the simmering sauce for about 3-4 minutes. You do not want to overcook your shrimp so when they turn white and opaque and curl up a bit immediately remove the pan from the burner.
  9. Serve over rice, spaghetti squash or alongside fresh vegetables

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