Ingredients
Units
Scale
- 3 tablespoons butter or ghee
- 1 onion (sliced)
- 1 fennel (thinly sliced)
- 2 cloves garlic (minced)
- 1 cup full fat coconut milk
- 3 sprigs fresh thyme
- 1/4 teaspoon chili flakes (optional)
- 1 lb shrimp (deviled, tail on)
- 3 tablespoons capers
- Juice and zest of 1 lemon
- 1/2 teaspoon black pepper
- 3 cups spinach
Instructions
- In a large non-toxic, non-stick pan heat ghee over low heat. Add onion, fennel, and ½ teaspoon of salt. Cook for 12- 15 minutes until the vegetables are soft, caramelized, and jammy. Stir frequently to avoid burning.
- Add garlic and stir, cooking for 60 seconds so it doesn’t burn. Pour in the coconut milk, thyme, chili flakes and bring to a simmer to allow the sauce to thicken slightly, about 3 minutes.
- Once slightly thickened and can coat the back of your spatula, nestle the shrimp into the sauce to poach for 1-2 minutes (depending on the size of your shrimp) on each side or until pink.
- Stir in capers, spinach, black pepper, lemon juice and zest. Stir to combine and allow spinach to wilt.
- Serve over cauliflower mash, your favorite noodles or pasta alternative.