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Dinner: Creamy Butter Shrimp
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*Battered Shrimp*
1/2 oz. Parmigiano Reggiano, grated
2 tbsp. Almond Flour
1/2 tsp. Baking Powder
1/4 tsp. Curry Powder (optional)
1 tbsp. Water
1 large Egg
12 medium Shrimp
3 tbsp. Coconut Oil
*Creamy Butter Sauce*
2 tbsp. Unsalted Butter
1/2 small Onion, diced
1 clove Garlic, finely chopped
2 small Thai Chilies, sliced (remove seeds if you are not a fan of spice)
2 tbsp. Curry Leaves
1/2 cup Heavy Cream
1/3 oz. Mature Cheddar (optional)
Salt and Pepper to Taste
1/8 tsp. Sesame Seeds (garnish)
Instructions
1. Remove the shells of the shrimps but leave the tail part if you’d like (optional). Gently cut the surface of the shrimps and devein. Clean well.
2. Pat the cleaned shrimps dry with paper towels.
3. In a bowl, add 0.5 oz. grated Parmigiano Reggiano, 2 tbsp. almond flour, 1/2 tsp. baking powder and 1/4 tsp. curry powder (optional). Mix well.
4. Into the mixture, add in 1 egg and 1 tbsp. water. Mix well until smooth.
5. Pre-heat a pan on medium heat. Add in 3 tsbp. coconut oil. Once the oil is hot, generously coat the shrimps with the batter and pan-fry the shrimps. Do these two to three at a time.
6. Wait until the shrimps turn golden brown and then remove them from the pan. Put on a cooling rock. Pan-fry extra batter if any left.
7. Pre-heat a pan to medium-low heat. Add in 2 tbsp. unsalted butter. Once the butter has melted, add in 1/2 chopped onion.
8. Wait until the onion turns translucent and then add in finely chopped garlic, sliced Thai chilies and 2 tbps. curry leaves. Stir-fry everything until fragrant.
9. Reduce heat to low. Add in 1/2 cup Heavy Cream and 0.3 oz. mature cheddar (optional). Stir until the sauce thickens up to own liking.
10. Add in the battered shrimp and coat well with the sauce.
11. Garnish with sesame seeds and serve! Goes well with cauliflower fried rice.
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Serving Size: 3
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 1709 kcal | ||
| Fat 168.7 g | ||
| Carbohydrate 16.8 g | ||
| Protein 55.2 g | ||
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