Eating a Nutrient Dense Meal in a 15 Dollars Budget
Sautéed Shrimp with Vegetables and Sweet Potato Pure
Time needed – 30 minutes
Ingredients Needed
- 1 medium Hannah sweet potato
- 8-10 medium wild caught shrimp, peeled and deveined
- 2 garlic cloves, sliced
- 4 Portobello mushrooms, sliced
- ½ orange bell pepper, sliced
- Organic marinated artichoke hearts, quartered
- 4-5 olives (optional)
- 2 bacon slices, chopped
- 1 tablespoon pasture-raised butter
- Sea salt to taste
- Freshly grounded pepper to taste (optional)
- 1 tablespoons cilantro finely chopped to garnish (optional)
Preparation
Sweet potato pure
Wash well and place sweet potato in a medium pot over medium heat
cover with filtered water, and bring to a boil
Cook until tender, 25-30 minutes
Remove from heat
Carefully drain and unpeel (optional – can leave the peel for a few extra minerals)
Smash sweet potatoes using a fork
Add butter, stir well to combine, reserve
Meanwhile the sweet potato is cooking
Prepare shrimp and vegetables
Heat a medium skillet over medium heat
Add chopped bacon, sauté until bacon is lightly golden
Add garlic, sauté until garlic is golden
Add bell pepper, stir well, sauté 1-2 minutes
Add Portobello’s, stir well, sauté until golden, 5 minutes
Using a wooded spoon, open a space in the middle of the skilled and place the shrimp side to side
Add sea salt and pepper to taste
Sautee shrimp 2 minutes and flip side, sauté 2 more minutes
Stir veggies and shrimp together
Add artichokes and olives, stir well together, sauté 2-3 minutes
Add chopped cilantro, stir well
Remove from heat, reserve
Serving
In a plate serve shrimp with veggies and sweet potato pure