Serves 2-3
Ingredients
Pesto
3 bunches of Fresh basil
6 Cloves of Garlic
½ Cup Walnuts
2-Tablespoon Pine Nuts
1-Cup Trader Joe’s Light Coconut Milk
Remainder of the recipe
1lb Shrimp (or really as many as you want)
1 Cup Trader Joe’s Light Coconut Milk
½ Tablespoon Coconut Flower
Salt to taste
2 Tablespoons Butter or Ghee
3-4 Zucchini
1-Tablespoon Olive Oil
Instructions
1. Make creamy pesto: combine first 5 Ingredients in a food processor.
2. Julian cut the zucchini into “noodles” (or use a spiral vegetable slicer) and sauté In a large frying pan with olive oil and 1 tablespoon of “pesto” from step 1 until it zucchini reaches your desired softness.
3. Meanwhile, in a small saucepan, or frying pan, melt 1 tablespoon of butter and 2 Tablespoons “pesto.” Turn the temperature to medium low and add in coconut milk and coconut flower. Let that simmer and stir it occasionally. Once it begins to thicken (about 5 minutes), season it with salt to taste.
4. In an additional pan, melt 1 tablespoon Butter (or Ghee) and sauté the shrimp until heated through.
5. Then serve yourself up…zoodles, shrimp and top with sauce!