1/2 cup sweet rice wine (found in the Asian section of most grocery stores)
3 tablespoons tamari (soy sauce)
1/4 cup australian yam-daisy greens, chopped (or fresh scallions)
1 meyer lemon, juice of
Total Time: 17 minPrep: 12 minCook: 5 minYield: 4Level: easy
Sauté the garlic and minced chilies in extra virgin coconut oil over medium-high heat until garlic turns slightly brown.
Add the rice wine and cook for 1 minute to evaporate the alcohol.
Then add Tamari and lemon aspen (or Meyer lemon) juice.
Let cook for 1 minute.
Stir, add the shrimp, and raise the heat to high.
Cook, stirring often, until the shrimp become pink – between one and two minutes. Then remove from the stove immediately, garnish with chopped scallions, and serve the shrimp, along with the sauce.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.