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3.5 ounces shrimp (about 5-6 Jumbo) with or without tails, peeled and deveined
1⁄4 cup chicken stock
2 - 3 tablespoons Bragg’s Liquid Aminos
1 teaspoon - 2 tablespoons rice vinegar (no sugar added)
1⁄2-1 dropper of SweetLeaf Stevia Valencia Orange Sweet Drops
1 teaspoon orange zest
1⁄2 teaspoon ginger (grated)
Red pepper flakes to taste
1/8 teaspoon Xanthan Gum
1 teaspoon toasted sesame seeds
In a skillet over medium-low heat, combine chicken stock, Braggs, vinegar, stevia,
orange zest, ginger, and red pepper flakes. 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 sauce.
Pour shrimp over broccoli or cauliflower rice and garnish with sesame seeds.