Spicy Mustard Shrimp

Stop the presses!! This just in, I have just made and consumed the best lunch ever and on #NationalShrimpDay no less!! This is a single serving recipe but you can easily double, triple or quadruple it as you need to for more servings. Packed with nutritious and delicious spinach, garlic and five ounces of delectable large shrimp. Thank God, I wrote this down!! This will be a regular on my meal time line up! I kept it simple today and served it with a chilled fresh orange for a a whopping caloric total of 260 calories! Bye-bye fat!!

My inner evil genius is just so pleased with herself right now. I have never used Bragg’s Liquid Aminos before, this was my first time and I am sold! Liquid aminos, like coconut aminos are very like soy sauce and Tamari. I put it with my favorite flavors like Horseradish Stone Ground Mustard and Garlic to create a sauce for my shrimp and spinach, kind of a mock spicy shrimp scampi pasta, only sans the starch and the fat from all that glorious butter. This came together super fast, I think it took more time to prep the shrimp than anything else, so it is a perfect quick lunch or dinner. I can imagine how great it would be pared with cauliflower rice, or regular rice or quinoa, or even pasta!! Oh! Maybe I will try it with some black bean pasta – another new to me thing I want to try.

Let’s get started. Preheat your pan, I use ceramic nonstick pans so I can avoid using any extra fats at this time. Normally I would hit that pan with a shot of olive oil or coconut oil, but not just now. I am down another 16 pounds and determined to make this work, but I am not suffering as I go down! Once the pan is hot I toss in my garlic slivers for a few seconds, maybe thirty, and then add my shrimp with Bragg’s Apple Cider Vinegar, lemon juice, and liquid aminos. I scraped every last iota of that juice into my pan too! Then I quickly stirred in my dried onions and that crazy good mustard. I don’t know about you, but I am a huge mustard fan. I also love horseradish. If you are not into horseradish, you could use regular Stone Ground Mustard. The little mustard seeds are just so good in this dish. Also, I used dehydrated onions in this but you could use fresh onion, if you do put it in the pan first followed by the garlic. Because I was only intending to use two tablespoons I thought dried onions would do, but a small shallot would be perfect! Allow your shrimp a minute or so on each side until they are all nicely pink and then pull them out and set them aside while you finish the dish.

The next step is to deglaze the pan which still has all the re-hydrated onions and garlic slices and such in it with your half cup of vegetable broth or water. I prefer the broth as it imbues this sauce with a rich flavor, I also made sure there was no sugar added.  Allow the sauce to reduce and then add the spinach and let it cook down. I am always surprised at how much spinach will cook down. What looks like a bunch quickly reduces to a little. Once it is cooked down, go ahead and toss the shrimp back in along with a pinch of red pepper and stir it all together and let it simmer for a minute or two.

 

You are ready to serve it hot! Go ahead, try it, you can thank me later! The tender garlic slivers, the juicy shrimp and the iron packed spinach all come together in this marriage of horseradish, mustard and the rich Soy-like flavor of the liquid aminos. This tastes decadent, but it is so healthy and super slimming. Go ahead, try it, I promise you will not be sorry.

• 1 lb Large Shrimp, peeled and deveined
• 3-4 cloves Garlic, sliced thin
• 2 T Dried Onion
• 3 T Stone Ground Mustard with Horseradish or Dijon Mustard
• 2 T Bragg’s Liquid Aminos
• 2 T Lemon Juice
• 1 T Bragg’s Apple Cider Vinegar
• Pinch Red Pepper
• 1/2 C Vegetable Broth (no sugar) or Water
• Half a big bag of Fresh Spinach

1. Toss Peeled, deveined shrimp with lemon, vinegar and Liquid Aminos.
2. Preheat a nonstick ceramic pan and toss thinly sliced garlic slivers into it for about 30 seconds, then add the shrimp and use a spatula to get all the sauce out of the bowl.
3. Stir in dried onion and Spicy Mustard and allow the shrimp to cook for a minute or two, turn each one for another minute or so.
4. Remove the shrimp from the pan and set aside.
5. Use the broth to deglaze the pan and add the spinach to the mix. Allow it to cook down.
6. Once the spinach is tender put the shrimp back in the pan and season with a pinch of red pepper then allow it to cook together for about a minute.
7. Serve Hot! Serves 4 free version and only 198 calories per serving!!!

Note: I am living a Ketogenic Lifestyle now and so I added some things: 1 small fresh onion sauteed in Bacon Fat with the sliced garlic.
I also added a dropper of plain liquid stevia to take the edge off the sour nature. I replaced the veggie broth with the same amount of chicken bone broth.

Enjoy!