Recipe for spicy baked Yucatan shrimp

In her first cookbook, Emily Maxson focuses on easy, wholesome dishes that may be adaptable for individuals’s private dietary wants.

MINNEAPOLIS — With the launch of her very-first cookbook, Emily Maxson joined KARE11 Saturday to debate her story of utilizing meals to assist heal a few of her medical points.

In her e-book, Emily’s Contemporary Kitchen: Cook dinner Your Solution to Higher Well being, Maxson’s recipes deal with easy, wholesome dishes that may be tailored for numerous dietary wants.

Maxson is a skilled chef and authorized well being coach, wrote her e-book for individuals with meals sensitivities and means to assist make a distinction of their well being by way of meals. Her e-book has greater than 100 recipes which might be all gluten-free, and plenty of are adaptable for Paleo and vegan diets.

The e-book might be preordered on-line now and is discovered right here. Later this month, it would even be out there on Amazon.

Spicy Baked Yucatan Shrimp 

INGREDIENTS

Gluten-free, grain-free, paleo, or particular carbohydrate weight loss plan pleasant components:

  • 2 kilos of or 21 to 25 uncooked peeled and deveined shrimp
  • 1/2 cup ghee
  • 2 Tablespoons garlic, minced
  • 3 to 4 teaspoons chili garlic sauce (Maxson recommends Yai’s Thai model because it would not have any added sugar.)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 giant limes, juiced
  • Contemporary chopped cilantro for serving

INSTRUCTIONS

  1. Preheat the oven to 400 levels.
  2. Organize the shrimp in a single layer in an oven-proof baking dish, with solely the tails overlapping.
  3. In a medium saucepan, soften the ghee.
  4. Add the garlic, chili garlic sauce, salt and pepper and simmer for one minute.
  5. Pour the seasoned ghee over the shrimp. 
  6. Bake for 12 to fifteen minutes or till pink.
  7. High with the recent lime juice and cilantro.

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