Curried Shrimp and Spinach

Source: paleodietlifestyle.com
Course: Dinner
Preperation time: 15min
Cooking Time: 10min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Pound(s) Shrimp 31 31 2 2 2 2 161 161
2 Tablespoon(s) Tomato Paste 0 0 2 2 0 0 7 7
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
2 Teaspoon(s) Curry Powder 0 0 1 1 0 0 3 3
1 Large Onion, Chopped 4 4 30 30 0 0 128 128
1 cup Coconut Milk(s) 1 1 3 3 14 14 138 138
2 Tablespoon(s) Ghee 0 0 0 0 6 6 51 51
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
1/2 cup Chicken Stock 1 1 1 1 0 0 11 11
2 cup(s) Baby Spinach, Shredded 0 0 1 1 0 0 3 3
Total: Approximate Nutrition Info, Per Serving: 38 39 23 502
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Instructions

  1. Heat a large skillet over a medium-low heat and cook the onion in the ghee, butter or coconut oil until it begins to soften, about 3 minutes.
  2. Season to taste with sea salt and freshly ground black pepper, stir in the curry powder and continue cooking for a minute.
  3. Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth.
  4. Pour the mixture back in the skillet and bring to a simmer.
  5. Add the shrimps and spinach and cook, covered, for about 5 minutes, until the shrimps are just cooked.
Visit paleodietlifestyle.com for the full instructions.

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