CREAMY TUSCAN SHRIMP STORY

CREAMY TUSCAN SHRIMP

Quick and easy Tuscan Shrimp with sun-dried tomatoes, capers, and artichoke hearts in a dairy-free cream sauce makes for a lovely main entrée or side dish.

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Whip it up with your favorite side dishes or to go alongside steak for a surf and turf dinner.

[{"selector":"#anim-b81408f8-1f9c-4a82-aad8-679f62a701e1","keyframes":{"opacity":[0,1]},"delay":0,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get Recipe

ingredients

[{"selector":"#anim-83de99b0-0eb2-4aac-a16d-2db96a61db72","keyframes":{"opacity":[0,1]},"delay":0,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] – avocado oil – shallot – coconut milk – tapioca flour or cornstarch – lemon zested – artichoke hearts – sun-dried tomatoes – capers – parsley – red pepper flakes Full Ingredients

Add the avocado oil to a large skillet and heat to medium-high. Add the shallot and cook, stirring frequently until fragrant, about 2 minutes.

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Add everything but the shrimp and bring to a full but gentle boil. Cook, stirring occasionally, until the sauce thickens, about 10 minutes.

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Add the shrimp and cook until the shrimp is completely pink and cooked through, about 5 to 8 minutes.

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Serve with your choice of side dishes, and enjoy!

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Swipe up for full recipe!

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