Lemon Ricotta Pancakes
without fruit toppings
| 1 lb shrimp, deveined, peeled | |
| 2 Tbsp BetterBody Foods Organic Agave |
199 in stock |
| 1 Tbsp BetterBody Foods Organic Virgin Coconut Oil |
|
| 1 tsp hot chili sauce | |
| Dash sea salt | |
| Dash sweet paprika | |
| 1 Tbsp cilantro, finely chopped |
1. Rinse and dry shrimp. Heat oil in a large sauté pan on medium/high.
2. When oil is hot, arrange shrimp in a single layer in pan. Season with paprika and salt. Cook for approximately 2 minutes. Flip shrimp, season with paprika and salt then cook for about 2 minutes. Remove from pan and set aside.
3. In a separate medium sauté pan combine Agave, chili sauce and salt. Stirring constantly bring to gentle boil and cook until sauce thickens slightly and deepens in color.
4. Add shrimp to Agave sauce and heat through. Garnish with cilantro leaves and serve alone or with steamed rice.
Makes 6 servings