Phase 2 hCG Recipe | Firecracker Shrimp w/ Broccoli Grits | AP
Phase 2 hCG Recipe | Firecracker Shrimp w/ Broccoli Grits | AP
Servings
2servings
Servings
2servings
Ingredients
SHRIMP
  • 7oz shrimp200g per 7 oz
  • 1/2tsp salt
  • 1/2tsp cayenne pepper
  • 1/2tsp coconut oil
SAUCE
  • 1/3cup hot sauce
  • 1/32tsp powdered stevia(stevias REALLY vary in concentration- go light and add more to taste)
  • 1/2tsp Swerve
  • 1tsp minced garlic
  • 1/2tsp salt
  • 2tsp lemon zest
  • 1tbsp sliced green onion
BROCCOLI GRITS
  • 4cups chopped broccoli
  • 1/2cup chicken broth
  • 1/2cup low cal boxed coconut milk
  • 1/2tsp salt
  • 1tbsp nutritional yeast
  • 1/2tsp onion powder
  • 1tsp Chinese five spice
Instructions
  1. In the bowl of a food processor, pulse broccoli until crumbs.
  2. In a medium saucepan over medium heat, add broccoli, chicken broth and coconut milk. Cook until thick, approximately 3-5 minutes. Stir in salt, nutritional yeast, onion powder, and Chinese five spice. Keep warm over low heat until ready to serve.
  3. In a small bowl, toss shrimp with salt and cayenne.
  4. In a small skillet over medium heat, melt coconut oil. Add shrimp and cook until pink, 1-2 minutes. Remove to a plate.
  5. In a medium saucepan over medium heat, add hot sauce, stevia, erythritol, garlic, salt and lemon zest for the sauce. Bring to a boil and simmer until thickened, approximately 2 to 3 minutes.
  6. Toss shrimp in the sauce to coat.
  7. Serve shrimp over broccoli grits.
Recipe Notes

*7 shrimp per serving of the 30-40 count size