1 fat & 1 protein serving
1.5 lbs shrimp, thawed and peeled
2 TBS butter
1 TBS olive oil
1/2 cup chicken broth
2 tsp minced garlic 1/2 bell pepper, diced
1/2 tsp paprika
1/2 tsp garlic powder
1 TBS nutritional yeast (grated parmesan if not dairy sensitive) black pepper
Begin by cooking shrimp, diced pepper, zucchini (slices cut into fourths) in a saute pan on medium heat.
Cook until lightly browned, drain liquid and set aside.
In a separate skillet, combine olive oil, butter, garlic powder, minced garlic, pepper and paprika.
Cook on medium heat until butter is fully melted and then add chicken broth.
Allow heating for about 2 minutes and then pour over shrimp and veggies.
Mix well and serve over side of choice.
**Pair great with spaghetti squash for a low carb option.