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Prep Time 15 mins - Cook Time 15 mins - Total Time 30 mins - Calories 197

Serves 1 - By Karrie Blew

  1. In a small saucepan, bring water to a boil and slowly whisk in Cream of Buckwheat* and Salt.

  2. Reduce heat to low and simmer until tender and thick, about 10 minutes.

  3. Stir 1 Tsp Butter into Cream of Buckwheat, remove from heat, cover to keep warm.

  4. 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.

  5. Stir Water and Lemon Juice into Shrimp.

  6. Place Shrimp on Cream of Buckwheat and sprinkle with Parsley Flakes and additional seasoning if desired. Garnish with Lemon Wedge.

*Available at

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