This is such a simple and quick recipe to prepare when you get home late after work! You only need a few basic ingredients to make this flavourful and healthy dish in less than 30 minutes! I use peeled, deveined, tail-on frozen sustainably farmed white shrimps. I sometimes add some greens (baby spinach, baby kale, baby chard, etc.) at the very end before adding the lime juice and coriander. I serve this dish with a side of saffron Basmati rice pilaf and a large green salad.
Ingredients
1 Lb. (about 30 Large) Shrimps
2 Tbsp Ghee (or coconut oil)
2 Medium Carrots (or 4 small)
3 Celery Stalks
3/4 Cup Bone (or Chicken) Broth (I use homemade bone broth)
1 Tsp. Ground Dry Ginger
1/2 Tsp Ground Coriander
1/2 Tsp. Tumeric
1/4 Tsp Ground Saffron
Zest and Juice of 1 Lime
1/4 Cup Finely Chopped Coriander
Pink Himalayan Salt (I use about 1/2 Tsp) AND Freshly Ground Pepper (to taste)
Lunch at work!
1. Wash and finely dice carrots and celery stalks.
2. Heat the ghee to a large skillet and sauté the carrots and celery. After 2 mins add the spices, salt, pepper, and lime zest and stir well. Sauté for another 2 min, then add the broth and stir. Simmer on medium-high heat for about 10-15 minutes or until the veggies are soft and the sauce starts to thicken.
3. Add the shrimps to the simmering sauce and cover the skillet until the shrimps are cooked (Note. I use frozen shrimps right from the freezer and don’t thaw them ahead of time!). The shrimps are cooked as soon as they curl up and turn pink, don’t over-cook them!
4. Turn off the heat, add the lime juice and finely chopped coriander and stir well. Taste and add more salt and pepper if desired. Serve hot and enjoy!
Serves 3-4.