Scale
Ingredients
For the Broccolini
- 2 tablespoons bacon fat
- 1 small onion, thinly sliced
- 2 packets broccolini, 12 ounces
- ½ teaspoon fine salt
- 2 tablespoons coconut aminos
- 1 tablespoon gelatin
For the Shrimp
- 2 tablespoons bacon fat
- 1 pound shrimp, peeled- deveined
- 1 teaspoon fine salt
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
For the Sauce
- ½ cup coconut butter or coconut cream
- juice of 2 lemons
- zest of one lemon
- ¼ cup chopped parsley
- 1 tablespoon vinegar
- 2 garlic cloves
- 1/4 teaspoon salt
Instructions
- Heat a large skillet over medium- high heat.
- Add in the onion and saute for a few minutes while you prepare the broccolini. Slice the broccolini from flower to stalk in thin strips. Add to the skillet with the onion. Add in the salt too.
- Continue to saute until bright green and tender.
- Place the coconut aminos in a small bowl and sprinkle the gelatin over it. Let it bloom (gel up).
- Lower the heat on the skillet and add in the gelatin and coconut aminos. Stir until well combined.
- Transfer the broccolini to a the plates.
- Put the skillet back on the heat and bring the heat up to medium-high. Add in the bacon fat.
- Quickly toss the shrimp with the seasonings and then add them to the skillet. Saute, stirring often until coiled, pink and lightly browned, about 7 minutes.
- Transfer the shrimp to the plates as well.
- To make the sauce, combine all of the ingredients in a blender or food processor until smooth. Spoon over shrimp and dig in!
Nutrition
- Serving Size: 3
