HCG Approved Recipes:Shrimp Etouffee

100 grams shrimp

½ cup low sodium vegetable broth or water

Celery

1 clove garlic crushed and minced

1 tablespoon chopped red onion

1 tablespoon chopped green onion

Pinch of thyme

Pinch of cayenne pepper to taste

Salt and pepper to taste 

Add spices and vegetables to broth and simmer for about 15 minutes until

celery is softened. Add the shrimp to the mixture and cook an additional

10-20 minutes. Serve hot.

Makes 1 serving (1 protein, 1 vegetable)

Phase 3 modifications: Start sauce with browned butter. Add a splash of

dry sherry to the sauce and whisk in additional cold chunks of butter to

create a richer more flavorful sauce.