Herb Shrimp

I am such a fan of shrimp scampi, but felt I didn’t know how to make it as delicious as the restaurants…well here is a recipe just as delicious as what you could order out.

*I’ve had fun roasting Broccoli, Cauliflower, and Brussel Sprouts, but note…If you are a nursing momma like me right now, These foods may upset your baby.  I choose to avoid these foods while nursing and supplement with other vegetables.

Shopping List:

  • 1 1/8 Pounds Shrimp
  • 2 Cup Brown Rice
  • 3 scallions
  • 2 Heads of Cauliflower
  • 1 Package of Organic Baby Spinach
  • 1 Lemon
  • 1 Bunch of Parsley
  • 1 Tbls. Butter
  • Sautéed Shrimp Spice Blend
    • 1 Drop dōTERRA CPTG Dill, &  3/4 tsp Dried Dill
    • 1/2 Dried Sumac
    • 1 tsp. Onion Poweder
    • 1 tsp Ground Coriander
    • 1 drop dōTERRA CPTG Coriander
    • 1 tsp Celery Salt

Prep Work:

  • Preheat oven to 475’F.
  • Wash and dry produce
  • place butter on counter to soften
  • Peel and mince garlic, then smash with a fork to resemble a paste
  • Cut our Cauliflower core, then cut into large bite size florets.
  • Finely chop parsley.
  • Chop off root ends of scallions, then finely mince.  Separate white bottoms from green tops.
  • Cut lemon into wedges

Time to COOK:

  1. Rice:
    • Heat 2 Tbls. of olive oil until hot in a medium size pot.  Add 1/2 the garlic paste and 1/2 the spice blend; Season with additional salt and pepper.  Cook for 1-2 min. stirring occasionally.
    •  Add the rice and a large pinch of salt, and 4 Cups of water.
    • Heat to boil on high.  Once boiling, turn down to low heat, and simmer with lid on for 25-30 min, or until liquid has been absorbed.
    • While Rice Cooks….
    • Remove from heat and fluff.
  2. Roast Cauliflower:
    • Arrange on a sheet pan, drizzle with olive oil, and season with salt and pepper.
    • Roast 25 minutes or until brown and tender when poked with a fork.
    • Make Garlic Butter while Cauliflower cooks…..
    • Remove from oven.
    • squeeze Lemon Juice from Lemons on top.
  3. Herb Butter:
    • In a small bowl, combine softened butter, parsley, white bottoms of scallions, and remaining garlic paste.
    • Season with salt & Pepper to taste.
  4. Spinach:
    • Boil 1/2 Cup water, with a heavy pinch of salt
    • add spinach, and cook 5 min, or until soft.
    • drain water, squeeze a lemon wedge over spinach with a pinch of salt
  5. Cook the Shrimp:
    • Pat Shrimp dry with paper towel and place in bowl.
    • Season with salt & pepper and remaining spice blend; toss thoroughly
    • Head 1 Tbls Olive Oil on medium-high until hot.
    • Add Shrimp, cook, stirringly occasionally, 1-2 min.or until slightly opaque.
    • Add the Herb Butter and the juice of 2 lemon wedges.
    • Cook stirring occasionally, until shrimp is completely opaque.
  6. Atop the rice and shrimp with the green diced scallions and serve.
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