Brown Butter Garlic Shrimp
Serves 420 mins prep35 mins cook
A delicious dish of Brown Butter Garlic Shrimp served with Creamy Spaghetti Squash Mash and Maple-Pecan Brussels. This recipe offers an alternative way to prepare spaghetti squash without using it as pasta, and it's adaptable to be completely dairy-free!
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What you need
Instructions
1: Season shrimp with salt and pepper. Melt butter in a pan over medium-high heat and add shrimp and olive oil. Sauté shrimp for 2 minutes, flip, then add minced garlic and coconut aminos. Sauté for another 2 minutes and remove from heat. Sprinkle with feta and dill. 2: For the spaghetti squash, poke holes with a fork and bake at 375°F for 45-50 minutes. Flip halfway. Scoop out seeds, remove skin, and pulse in a blender. Mix in cream cheese, butter, salt, pepper, nutmeg, and garlic powder. 3: For the Brussels sprouts, bring water to boil, add Brussels and blanched for 2 minutes. Pat dry and slice in half. Heat olive oil, add Brussels cut-side down and cook for 4-5 minutes, then toss. Add salt, pepper, garlic, butter, and chopped pecans. Cook for another 3-4 minutes, then add maple syrup and remove from heat. 4: For the dip, mix Greek yogurt, tahini, maple syrup, and add water to thin.View original recipe