NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

1 cup Beets

0.33 cup Cooked white basmati rice

1 tbsp Grass-fed butter

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the beets into half-inch pieces, then toss them with the olive oil and half of the sea salt and black pepper.

• 3

  Spread the beets in a single layer on the baking sheet and roast for 25 to 30 minutes until they are tender and slightly caramelized.

• 4

  While the beets roast, ensure your white basmati rice is cooked and kept warm.

• 5

  Pat the shrimp dry with paper towels and season them with the remaining sea salt and black pepper.

• 6

  In a large skillet over medium-high heat, melt the grass-fed butter.

• 7

  Add the minced garlic to the skillet and sauté for about 30 seconds until it becomes fragrant but not browned.

• 8

  Add the shrimp to the skillet in a single layer and cook for 2 to 3 minutes per side until they are pink and opaque.

• 9

  Remove the skillet from the heat and stir in the lemon juice and freshly chopped parsley to coat the shrimp.

• 10

  Plate the fluffy rice, top with the garlic butter shrimp, and serve the roasted beets on the side.