Shrimp Provençal with Pure Essential Lemon Oil from Sicily-from *Chef Craig
Over Brown Rice pasta
serves4-6
*Note: All recipes use 100% Pure Therapeutic Organic grade essential oils labeled for internal use . Do Not follow recipes unless you have oils approved for internal use-these oils are available at wholesale pricing from Chef Craig
One pound Brown rice pasta -cooked -drained -rinsed -set aside
1 pound of wild caught shrimp-medium to jumbo-peeled deceived and tail off
2 vine ripe tomatoes diced
One red onion diced
2 TBS. Minced fresh garlic
1 cup dry white wine or substitute apple juice
Pink sea salt to taste and Cracked pepper
4 ounces of Avocado oil-2 drops of
Pure essential Lemon oil place in oil in ramekin set aside
4 ounces of Safflower oil
4 leaves of Fresh Basil -cut into slivers
Heat Safflower oil in sauté pan on medium high heat until it shimmers
Add garlic and onions and sauté until opaque-add Shrimp and sauté for 5 minutes -toss gently-add tomatoes -sauté for 2 minutes-add wine or apple juice -sea salt and pepper
On the outer yet inside of the lip of the sauté pan drizzle along the perimeter of the pan the infused oil with Pure Essential lemon
reduce heat –
Turn off-reheat pasta -dunk in hot water-drain plate equal amounts of pasta and drape shrimp mixture evenly over pasta on plates
top with basil slivers
Serve it up !!! “Fortify Oneself” “Then others”
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