Parsnip and Cilantro

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Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Ingredients

2 tablespoons coconut oil
2 large stalks celery chopped
1 pound shrimp shelled and deveined
1/4 cup chopped fresh cilantro
1 large leek chopped
2 teaspoons olive oil
sea salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar

Instructions

In a large skillet over medium heat, heat oil.
To the skillet, add the shrimp, leek and salt and pepper and cook for 10 minutes, until shrimp is pink and cooked through. Allow to cool and set aside.
In a large bowl, toss the remaining ingredients. To the parsnip mixture, add the shrimp mixture, toss and serve.

Notes

SERVING SUGGESTION: Cauli-Rice(Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)

NUTRITION: 317 Calories; 11g Fat; 25g Protein; 29g Carbohydrate; 7g Dietary Fiber; 173mg Cholesterol; 204mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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