Quiche Lorraine (With Mushrooms)
January 10, 2022
Clam Chowder
January 25, 2022
Low in Carbs and Quick Clean Up!!
The Ingredients & Instructions:
Ingredients
- 2 tbsp. COCONUT OIL
- 3 minced GARLIC CLOVES
- 2 lbs. peeled and deveined SHRIMP
- 2 tbsp. CURRY POWDER
- ½ cup thinly sliced RED BELL PEPPER
- ½ cup thinly sliced GREEN BELL PEPPER
- ½ cup thinly sliced Onion
- ½ cup shredded CARROT
- 2 cups SNOW PEAS
- 1 tsp. minced GINGER
- ⅔ cup Greek YOGURT
- ½ cup canned COCONUT MILK
Instructions
- Heat COCONUT OIL to medium-high heat in a large skillet. Add GARLIC, ONION, and BELL PEPPERS and sauté until fragrant.
- Add the SHRIMP, CURRY POWDER, and CARROTS. Stir to evenly coat and cook 5–7 minutes, stirring occasionally, until SHRIMP is opaque.
- Reduce to medium heat and add SNOW PEAS, GINGER, YOGURT and COCONUT MILK. Stir to combine and bring to a low boil. Remove from heat and serve over cooked rice, cauliflower rice, or noodles.
ENJOY!
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