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Sautéed Shrimp with Vegetables and Sweet Potato Pure - Nutrient Dense Meal in a 15 Dollars Budget

Eating a Nutrient Dense Meal in a 15 Dollars Budget

Sautéed Shrimp with Vegetables and Sweet Potato Pure

Time needed – 30 minutes

Ingredients Needed

- 1 medium Hannah sweet potato

- 8-10 medium wild caught shrimp, peeled and deveined

- 2 garlic cloves, sliced

- 4 Portobello mushrooms, sliced

- ½ orange bell pepper, sliced

- Organic marinated artichoke hearts, quartered

- 4-5 olives (optional)

- 2 bacon slices, chopped

- 1 tablespoon pasture-raised butter

- Sea salt to taste

- Freshly grounded pepper to taste (optional)

- 1 tablespoons cilantro finely chopped to garnish (optional)

Preparation

Sweet potato pure

Wash well and place sweet potato in a medium pot over medium heat

cover with filtered water, and bring to a boil

Cook until tender, 25-30 minutes

Remove from heat

Carefully drain and unpeel (optional – can leave the peel for a few extra minerals)

Smash sweet potatoes using a fork

Add butter, stir well to combine, reserve

Meanwhile the sweet potato is cooking

Prepare shrimp and vegetables

Heat a medium skillet over medium heat

Add chopped bacon, sauté until bacon is lightly golden

Add garlic, sauté until garlic is golden

Add bell pepper, stir well, sauté 1-2 minutes

Add Portobello’s, stir well, sauté until golden, 5 minutes

Using a wooded spoon, open a space in the middle of the skilled and place the shrimp side to side

Add sea salt and pepper to taste

Sautee shrimp 2 minutes and flip side, sauté 2 more minutes

Stir veggies and shrimp together

Add artichokes and olives, stir well together, sauté 2-3 minutes

Add chopped cilantro, stir well

Remove from heat, reserve

Serving

In a plate serve shrimp with veggies and sweet potato pure

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