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Shrimp and Broccoli

Prepared this shoot-from-the-hip dinner tonight using what I had on hand and it turned out great.  I had 2 pounds of frozen raw, tail-on shrimp from Costco.  


2 lbs medium shrimp, peeled and deveined, tails removed

4 carrots, peeled and sliced very thinly (ribbons works good)

1 bunch broccoli crowns, cut up

4 cloves garlic, minced

4 green onions, chopped

2 tsp (or so) chopped fresh rosemary

juice from one lemon

salt and pepper

coconut oil

Saute broccoli and carrots in oil until tender.  Add garlic and green onions and cook until garlic is toasted (just a few minutes).  (I removed the larger pieces of broccoli and some of the carrots at this point and kept them warm in a covered dish close to the stove, to give me more room in the skillet for the shrimp.)Add the shrimp, lemon juice, salt, pepper and rosemary.  Cook until shrimp is pink, about 5 minutes.

Variation:  add a splash of balsamic vinegar to the skillet with the veggies.


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