Prep Time 15 mins - Cook Time 15 mins - Total Time 30 mins - Calories 197
Serves 1 - By Karrie Blew
1 1/4 Cup Water
1/16 Tsp Salt
1 Tsp Butter (Dairy or Plant Based), Unsalted
1 Tbsp Butter (Dairy or Plant Based), Unsalted
1/4 Lb Shrimp, Medium, Peeled and Deveined
1 Clove Garlic, Minced
1 /8 Cup Shallots
1 Tbsp Water
1/4 Lemon, Juiced
1/2 Tbsp Parsley Flakes
1/4 Lemon, Wedge
In a small saucepan, bring water to a boil and slowly whisk in Cream of Buckwheat* and Salt.
Reduce heat to low and simmer until tender and thick, about 10 minutes.
Stir 1 Tsp Butter into Cream of Buckwheat, remove from heat, cover to keep warm.
In a medium sized skillet over medium-high heat, melt 1 Tbsp Butter. Add Shrimp, Garlic, Bird’s Eye Chili (Optional)*, Sirtfood Spice Blend*, and Shallots. Cook until Shrimp is pink and no longer translucent inside, about 3 to 4 minutes.
Stir Water and Lemon Juice into Shrimp.
Place Shrimp on Cream of Buckwheat and sprinkle with Parsley Flakes and additional seasoning if desired. Garnish with Lemon Wedge.
*Available at SirfoodStore.com
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