Shrimp Jambalaya

Ingredients

• 14 oz raw deveined, shelled shrimp
• 4 cloves chopped fresh garlic
• 2-3 cups chicken broth
• 2 tablespoons of lemon juice
• 14 oz chopped tomatoes (can, remove the juice)
• ½ teaspoon of apple cider vinegar
• ½ teaspoon of Bragg’s Aminos
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon celery seed
• Dash of hot sauce
• Dash of cayenne (optional)
• salt/pepper to taste
• 4 tablespoons fresh chopped scallions

Preparation

1. On medium heat, lightly sauté chopped garlic in chicken broth for 1-2 minutes in large sauté pan.
2. Deglaze the pan with more chicken broth as the broth dries up. (Deglazing = more flavor!) 
3. Add shrimp to the pan. Cook until they form little “c” shapes and flip to cook the other side. 
4. Remove the shrimp, cover, and set aside.
5. Deglaze the pan with the lemon juice, apple cider vinegar, Bragg Aminos and hot sauce.
6. Add more chicken broth. Cook the mixture down until it thickens.
7. Add tomatoes and the spices. Cook for 5-7 minutes. 
8. Add shrimp back to the mixture when you are ready to serve.  (The heat will be enough to warm the shrimp.)
9. Add the scallions to the mixture. Toss to combine & serve!

Optional Ideas

• When adding your spices, feel free to add smoked sea salt for added flavor.
• Sauté up some fresh spinach to put your Shrimp Jambalaya on top of.
• Add a fresh squeeze of lemon at the end for an extra pop of freshness.