South East Asian Scampi

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South East Asian Scampi – This South East Asian Scampi is a play on the classic Italian shrimp dish. I've added a few flavorful ingredients, mostly used in Asian cuisine for a little Asian fusion. The garlic and shrimp remain to pay homage to the traditional shrimp scampi, however the addition of fresh ginger, spring onions, and cilantro help add a lot of flavor and interest to the dish. It is fast to prepare because shrimp cook so quickly. There is a bit of prep due to cleaning shrimp and chopping, but all of this could be done ahead of time. With just a little forethought and advance prep, you can still enjoy a great meal even on a busy night. – large fresh wild shrimp (peeled and deveined), butter or ghee, sesame oil, fresh ginger root (peeled and finely chopped), Garlic (peeled and thinly sliced), fresh cilantro (finely chopped), spring onions (thinly sliced ), veggie stock, sea salt or himalayan pink salt (to taste), Freshly ground black pepper (to taste), Thai red chili pepper (thinly sliced (optional if you like spicy)), For the stir fried veggies: fresh spinach (washed and chopped), white mushrooms (sliced), asparagus, Garlic (thinly sliced), fresh ginger root (peeled and finely chopped), sesame oil, tamari or coconut aminos, rice vinegar, , Place a large skillet over medium high heat. Let it warm up a bit and then add the butter or ghee and sesame oil.
Once the oil is warm add the garlic and the ginger to the pan and sauté for a few minutes until the garlic is soft. ; Add the shrimp to the pan and sauté on the first side for approximately 2 minutes. Season the shrimp with salt and pepper. Then flip the shrimp over (the cooked side should be pink) add the veggie stock, spring onions, and cilantro to the pan. (if you like spicy, add the Thai red chili now).
Continue cooking the shrimp for approximately 5 minutes more until it is pink on both sides and cooked through, but not over cooked. ; Remove the pan from the heat, cover and set aside a few minutes until the veggies are done cooking. ; For the stir fried veggies: Set a large skillet or a wok over medium high heat. Let the pan warm up a bit and then add the sesame oil to the pan. Once the oil is hot, add the garlic and ginger to the pan. Sauté until the garlic is soft and the ginger is fragrant, approximately 2 minutes. Add the mushrooms and asparagus to the pan, sauté approximately 2 minutes more. Add the tamari or coconut aminos to the pan along with the rice vinegar. Stir the veggies constantly to help them cook evenly. Add the spinach to the pan and continue stirring the veggies. Continue cooking the veggies until the spinach is wilted and the green beans are cooked but still crisp. ; Serve the stir fried veggies with some of the shrimp on top or next to it. If you like you can serve this dish with millet or basmati rice, but for a low carb meal, skip the grains. Enjoy! ; ; – – Dinner – Lunch – Asian – Italian – Thai – Dairy Free – Gluten Free – Lectin Free – Low Carb – Pescatarian – Eating Enchanted