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Shrimp with Tomato Lemon Sauce

Servings: 4

Ingredients

  • 2 lbs raw shrimp peeled and deveined
  • sea salt and ground pepper to taste
  • 1 Tbsp olive oil or avocado oil
  • 1 Tbsp grass-fed butter or ghee
  • 2 shallots finely diced
  • 5 cloves fresh garlic thinly sliced
  • 2 cups cherry tomatoes halved
  • 1/2 cup chicken bone broth
  • 1 Tbsp white wine vinegar
  • 1 Tbsp fresh lemon juice
  • 2 tsps fresh lemon zest
  • 2 Tbsps freshly chopped Italian parsley to garnish
  • fresh basil if desired

Instructions

  • Pat your shrimp dry with a paper towel and season lightly with sea salt and pepper on both sides.
  • Heat the oil and melt the butter in a large skillet over medium heat.
  • Cook your shrimp until pink and opaque, around 3-4 minutes, then set aside on a plate and cover to keep warm.
  • In the same preheated skillet, saute the shallots for 2-3 minutes.
  • Add in the cherry tomatoes, garlic, chicken broth, white wine vinegar, lemon juice, and zest to the skillet and bring the sauce to a simmer, reducing the heat to medium-low.
  • Allow the sauce to cook for 5 minutes, or the sauce thickens a bit.
  • Return your cooked shrimp into the sauce, stir to heat through, and garnish with freshly chopped parsley and basil.