Unfortunately I don't have a wonderful picture to show you my delicious dinner from tonight. We were so hungry that we scarfed it down so fast before I thought of it. Sorry about that, but I will share the recipe with you now!!!
Ingredients:
Uncooked deveined and no tails frozen shrimp
Cashew meal
Gluten free all purpose flour
Plain unsweetened almond milk
Coconut oil
Heavy whipping cream 1/2 cup
4 TBSP butter
6 TBSP farmers cheese (it's the cheese like you get when you drip all the whey off yogurt)
1tsp crushed garlic
Salt & pepper
Spaghetti squash
Directions:
Take a knife and pierce the skin of the spaghetti squash about 4-6 times around the squash. Put it on a plate and microwave for about 15 min. You will know it's done when you can easily pierce the skin with a fork. Once it's done, cut in half long ways and let set to cool a bit. Once cooled some, scoop the seeds and pulp out and discard. Then take a fork and shred the "meaty" part of the inside into noodle like strings. Toss with butter and season with salt.
Dip thawed shrimp into gluten free flour first, then almond milk, then cashew meal and then add to a skillet of hot coconut oil. Cook till browned and flip and cook other side. You will have to do this in batches. Once cooked, remove to a paper towel lined plate.
For the Alfredo sauce, melt butter over med low heat in a sauce pan. Once melted, add cream, and cheese. Stir to ,melt, then add garlic. Season to taste with salt & pepper.
Serve squash "noodles" topped with shrimp and Alfredo sauce. Serve along side a salad!
Enjoy!
