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July 11th 2009
archived under: Grain Free, Recipes, Seafood

It’s been 100ish degrees every day here (hotter with the heat index) this summer, I want cooking time to be SHORT. This recipe fits the bill. In less than 10 minutes you’ll have a delicious summery meal.

You will need:

  • Green beans (fresh or frozen, not canned)
  • virgin coconut oil
  • butter
  • fresh lime juice, half a lime per person
  • minced garlic, if desired
  • peeled raw shrimp (thawed if frozen), 10 shrimp per person
  • pine nuts

coconutty limey shrimp

  1. If your beans are fresh, snap off the ends and wash them before you start. Put them in a bowl with a little water (1-2 Tbsp) and cover tightly. Microwave 6 minutes or until done, but not mushy.
  2. If you’re using frozen green beans, start boiling some water first. I love steaming vegetables, but for some reason, frozen green beans do better when you boil them.
  3. While your green beans are microwaving or while your water is getting hot, toast some pine nuts in a small pan, making sure to shake them often so they don’t burn. Set these aside in a small bowl.
  4. If you’re using frozen beans, be sure to dump them into the pot as soon as the water starts boiling.
  5. In a saucepan over medium-high heat, warm some coconut oil (about 3-4 Tbsp) and butter (2-3 Tbsp) until melted and bubbly. You can also add minced garlic at this point, if you’d like.
  6. When the green beans have about 3 minutes left to cook, throw the shrimp in the pan. Flip them around or toss to get them coated in the coconut oil/butter mixture, and cook until pink and opaque, about 2 minutes.
  7. Drizzle shrimp with fresh lime juice, toss a tiny bit more, then remove shrimp (leaving the sauce behind) to a serving dish. Cover with tin foil to hold in the heat.
  8. Add a few more tablespoons of butter to the sauce left in the pan, and stir while cooking on high about a minute to reduce the mixture.
  9. Beans should be done, so take them out of the microwave / drain them if you boiled them, place them in a serving dish and dump the coconut oil/butter/lime sauce over them.
  10. Toss and top with toasted pine nuts.

coconutty limey shrimp







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