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Shrimp Provençal infused with Pure Essential Lemon oil from Chef Craig over Rice Pasta

Shrimp Provençal with Pure Essential Lemon Oil from Sicily-from *Chef Craig

Over Brown Rice pasta


*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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