This has been the first time I have steered away from making garlic shrimp. Garlic shrimp was my go to recipe.
I threw this together last night for dinner.
Sun Dried Tomato Shrimp
1-2 Tbsp Avocado Oil
1 lb Baby Shrimp
1/3 cup Sun Dried Tomato
1 tsp Paprika
1 tsp Organic Parsley
1/2 cup hot water
Boil 1/2 cup of water. Place it in a bowl with the 1/3 Sun Dried Tomatoes and let sit for a few minutes to soften. Omit this step if you have Sun Dried Tomatoes soaked in oil.
Once the Sun Dried Tomatoes are softened, drain them (and keep the water for later) and place them in a small food processor or grinder (I used this as my food processor and blender are too large).
Add the remaining ingredients and mix.
In a saucepan, add the shrimp and excess "soaking" water for flavour. Cook until they are a light pink.
Add the sauce and simmer for another 3-5 minutes for the flavour to blend.
Remove from heat and serve.
I served mine with a salad, but you could use cauliflower rice (not for low FODMAP) or Rice.
*Sun Dried Tomatoes - I don't have a link for this as I couldn't find one on Amazon that I liked. I look for Sulphite free tomatoes. They are added to hold onto the colour in the drying process. If you are low FODMAP make sure you get one that doesn't contain garlic or onion. Most Sun Dried Tomatoes that are in oil contain garlic.
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