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3.5 ounces shrimp (about 5-6 Jumbo) with or without tails, peeled and deveined
3.5 ounces of cauliflower rice or chopped broccoli
1⁄4 cup chicken broth
2 - 3 tablespoons Bragg Liquid Aminos
1 - 2 teaspoons rice vinegar (no sugar added)
1 teaspoon Toasted sesame ginger spice
1 tablespoon of fresh scallions or chives
1⁄2-1 dropper of SweetLeaf Stevia Valencia Orange Sweet Drops
1 teaspoon orange zest
1⁄2 teaspoon ginger paste
Red pepper flakes to taste
1/8 teaspoon Xanthan Gum
1/2 teaspoon wasabi powder or paste (if desired)
In a skillet over medium-low heat, combine chicken stock, and all other ingredients EXCEPT the shrimp and "rice."
Bring to a boil and reduce heat to low.
Add Xanthan gum and whisk or stir until completely combined.
Add shrimp and cook until just opaque and forms the letter “c” (be sure the “c” does
not close completely as this is a sign the shrimp is overcooked). Add additional
stock if necessary to thin out the sauce.
Pour shrimp over broccoli or cauliflower rice and garnish with sesame seeds.