Ingredients
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Main dish
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1 1/2 tbsp Butter unsalted
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1/2 cup sliced Button Mushrooms
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2 cloves chopped fine Garlic, fresh
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10 ea tails off Shrimp - large peeled
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1 tsp Salt
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3/4 tsp Black pepper - fresh ground
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1 1/2 cups Baby spinach
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1/4 cup Lemon juice
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1/4 cup Chicken stock
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1 cup Heavy cream
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Cabbage pasta
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2 tbsp Coconut oil
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2 cups thinly sliced Green cabbage
Directions
Steps
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1
Done
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Begin by making the cabbage pasta. See below. |
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2
Done
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Using a large 12″ cast iron frying pan, melt the butter then saute the button mushrooms and garlic until mushrooms start to brown. |
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3
Done
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Add the shrimp, season to taste and saute until they turn pink then add the spinach and lemon juice |
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4
Done
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Add the broth, stir well and cook for about another minute, until the spinach is wilted. |
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5
Done
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Add the heavy cream, increase the heat and simmer for about 3 minutes. |
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6
Done
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Remove from the heat. Add the cabbage pasta and stir until everything is hot and well mixed together and serve. |
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7
Done
|
Cabbage pastaHeat the coconut oil in a 10″ frying pan and saute the cabbage for about 15 minutes, stirring frequently. |
