Shrimp scampi over cabbage "noodles"


#1

We loosely followed this recipe for our shrimp: http://cooking.nytimes.com/recipes/9101-classic-shrimp-scampi

Cabbage was cut into long thin strands and sautéed in butter, salt and a little garlic powder.

Whole thing took about 20 minutes to cook. Paired with a yummy Sauvignon blanc. It was super good!


#2

I made Shrimp Scampi last night!
We had two pounds of shrimp in the freezer and I used two recipes (one in oven, one stove top):

http://autoimmunewellness.com/shrimp-scampi/
I used butter instead of olive oil. No parsley.


I cooked a couple ounces of spaghetti for Hubby’s “noodles”. :slight_smile: For me, after I removed most of the shrimp, I just added my shredded bok choy and Napa cabbage and put it back in the oven for a few minutes.

I used bone broth for both recipes.

Had leftovers.