Fresh or Frozen Spinach or Kale (2+ cups)
1 package of sun dried tomatoes
1 cup of organic low sodium chicken broth
1/4 cup of Chopped Onions
Sea Salt and Pepper
3/4 cup of organic extra virgin olive oil
1 tbsp of parsley
1 tsp of thyme
1 tsp of basil
4 garlic cloves minced
Prepare the basting oil and set aside about 1/4 of it. Marinate the shrimp in the remaining basting oil so they are all coated (the longer the better i.e. overnight).
In a sauté pan, cook the shrimp until they turn pink. In a separate pan sauté onions, spinach and/or kale and sun dried tomatoes using the remaining basting oil . Combine the two pans, add the chicken broth and simmer for a couple of minutes. Salt and pepper to taste. You can serve over spaghetti squash (see Garlic Lover’s Spaghetti Squash), just eat it as is!
*Unfortunately imported shrimp is often farm raised and contaminated with antibiotics, chemicals and residues, thus the reason I recommend US and not farmed raised shrimp.