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Shrimp in coconut oil with paprika and garlic sauce

updated

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Ingredients for 2 servings:

  • 15 shrimp(s), depending on size
  • 1 large bell pepper(s), red
  • 3 clove(s) garlic, squeezed
  • 2 tbsp coconut oil, organic, virgin, cold squeezed
  • 100 ml white wine
  • 1 tbsp lemon juice
  • 1 tsp mustard seeds
  • 10 mushrooms, pickled, if desired
  • Parsley
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel and devein the prawns. Trim and finely chop the bell peppers. Press the garlic into a wok and add the coconut oil. Wait until the oil melts and the garlic is lightly browned. Add the bell peppers and mushrooms. Cover and sauté for 5 minutes, stirring occasionally. Add the mustard seeds and prawns and cook until the prawns are cooked. The prawns and bell peppers will release their liquid and fill the wok. Add the lemon juice and white wine. Cook for 5 minutes, seasoning the sauce with salt and pepper. Serve the prawns with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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