White Pepper Nutmeg Shrimp
- 4 tablespoons butter
- 3 cloves garlic pressed
- 1 teaspoon sea salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 2 pounds large shrimp peeled and deveined
- In a food processor, blend together first 5 ingredients (grass fed butter through ground nutmeg); melt this mixture in a large skillet over medium-high heat. Add shrimp and cook for 2 to 4 minutes per side or until shrimp are pink and opaque. To serve, top shrimp with pan juices.
SERVING SUGGESTION: A big salad of baby spinach, crumbled bacon, sliced red onion and hard-boiled eggs, tossed with Leanne’s Basic Vinaigrette. NUTRITION: Per Serving: 349 Calories; 15g Fat; 46g Protein; 3g Carbohydrate; trace Dietary Fiber; 376mg Cholesterol; 924mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat. Points: 8
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