Coconut Shrimp with Artichoke, Escarole and Squash

///Coconut Shrimp with Artichoke, Escarole and Squash

Coconut Shrimp with Artichoke, Escarole and Squash

A delightful, delicately seasoned, Caribbean flavored coconut shrimp and vegetable dish.

Coconut Shrimp with Vegetables

 

Coconut Shrimp with Artichoke, Escarole and Squash

Ingredients, per serving

  • 7 oz. Shrimp, raw
  • Salt & pepper to taste
  • 2 oz. Coconut White Balsamic vinegar, available in our CardioMender, MD pantry
  • 4 oz. White wine
  • 4 oz. Fish stock
  • 2 oz. Escarole
  • 2 oz. Yellow squash
  • 1 stem (2 oz.) Artichoke heart
  • ½ oz. fresh garlic, minced
  • ½ oz. shallots, minced
  • 2 oz. Persian lime olive oil, available in our CardioMender, MD pantry

Directions

  • Season the shrimps with salt, pepper.
  • In a skillet on medium high-heat, sauté the shrimps with garlic and shallots in olive oil.
  • Deglaze with white wine, add a fish stock and cook until the liquid is absorbed.
  • Finish with the coconut white balsamic vinegar.
  • In a skillet on medium high-heat, sauté yellow squash, escarole and artichoke, cooking the veggies just for 2 min
  • Finish with a blush of Persian lime olive oil.

Enjoy!

We now offer Ultra Premium Extra Virgin and Flavored Olive Oils and Flavored Balsamic Vinegars

If you have not yet tasted our ultra premium extra virgin and flavored olive oils and flavored balsamic vinegars, stop into our office for a complementary tasting.

Check out the Doc’s many healthy recipes that will help you stay on track!

By |2017-06-19T14:40:26+00:00June 5th, 2017|Diet Recipes, Entrees|

About the Author:

Barry H. Schiff, MD is proud to serve as our weight loss program’s Founder and Medical Director. His interest in weight management evolved from years of observing his patients experience the vicious cycle of recurring health issues which were direct consequences of being overweight, and have not been successfully addressed by the healthcare industry or by dieting.