Shrimp and Sweet Potato
If you love shrimp, you’ll probably love this simple shrimp supper. Lightly season shrimp, sauté with ghee, crushed garlic, and balsamic vinegar, and serve with a baked sweet potato and a salad made with chopped ripe avocado, sauerkraut, and fermented probiotic hot sauce.
Shrimp and Sweet Potato
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Ingredients
1 small avocado, chopped
- 1 Tbsp. Dr. Cowan’s Garden Raw Probiotic Sauerkraut - Original
-
Dash Jaya Raw Fermented Probiotic Hot Sauce
- 1/2 lb. shrimp
-
1/2 tsp. Dr. Cowan’s Garden Pluck All-Purpose Seasoning
-
1/4 tsp. Dr. Cowan’s Garden Organic Turmeric Powder
-
Pinch Dr. Cowan’s Garden Sea-Vegetables Powder (Wild-Harvested)
-
1/4 tsp. Dr. Cowan’s Garden Wild Ramp Powder
-
1 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee Butter
- 1 garlic glove, crushed (optional)
-
Dash Dr. Cowan’s Garden Balsamic Vinegar
- 1 sweet potato, baked
-
Pinch Dr. Cowan’s Garden Pepper Salt
-
Drizzle Dr. Cowan’s Garden Olive Oil
Directions
Mix chopped avocado with sauerkraut and hot sauce and set aside. This is your avocado salad.
- Season shrimp with Pluck All-Purpose Seasoning, Turmeric Powder, Sea-Vegetables Powder, and Wild Ramp Powder.
- Add Ghee to a moderately heated pan.
- Sauté shrimp for a few minutes.
- Add crushed garlic if you’re using it and continue to sauté until no longer pink.
- Season shrimp with a dash of balsamic vinegar.
- Remove from the heat and chop into bitesize chunks (optional).
- Cut a baked sweet potato in half and top with cooked shrimp.
- Garnish with Pepper Salt and a drizzle of Olive Oil and serve with avocado salad.
Recipe Note
Sometimes I season the shrimp and then keep them in the fridge to marinate overnight, but that’s entirely optional.
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