Friday, March 28, 2014

Shrimp & Veggies Sweet Potato "Pasta"

       Like I said before..I'm trying to get back on the grain free kick...I've been doing really well the last few days. Trying to get more inventive and discover some new recipes. I came across a recipe for shrimp scampi with celery root noodles....well I couldn't find celery root (I actually have no idea what that even is..) but I tweaked the recipe and this is what I was insanely good! and I promise will forget you are eating almost all vegetables.

  • 6 Slices Bacon
  • 1/4 Cup Butter 
  • 2 TBSP Olive Oil
  • 2 TBS. Garlic Powder
  • 2 TSP. Black Pepper 
  • Salt to taste
  • 1 lb Shrimp, deveined and peeled
  • 1/2 TBSP Parsley
  • 3 TBSP Lemon Juice 
  • 2 Large Sweet Potatoes
  • 3/4 Cup Chicken Broth 
  • 1 1/2 Cups Broccoli
  • 1 Cup Sliced Mushrooms
     For Sweet Potato "Pasta":
           1. Peel sweet potatoes and slice into long, skinny sections.
        2. Use your food processor or spiralizer (I just ordered one) and make "noodles" out of           your sweet potatoes. (I used my food processor and used my slicer for "julienne style" slicing.)
  1. In a pan over low heat, cook bacon until crispy. (leave leftover bacon grease in pan)
  2. While bacon is cooking start your sauce. Heat in a pan, butter, 1 TBS. olive oil until it begins to brown.
  3. Add in garlic, pepper and salt; cook for 2-3 minutes.
  4. Add Shrimp, broccoli & mushrooms, and cook until shrimp turns pink. 
  5. Remove from heat and add parsley, and lemon juice; set aside.
  6. Heat up reserved bacon fat.
  7. Place sweet potato pasta in the pan containing the leftover bacon grease and add 1 TBS. olive oil.
  8. Add in 1/2 Cup of Chicken Broth (or water) and cook sweet potato pasta down; about 5 minutes.
  9. Add Shrimp/Veggie/Sauce Mixture to "pasta"...Combine & Enjoy!