1 lb Fresh or Frozen Shrimp
1 lb Kale
2 tbsp Minced Shallots
1 tbsp Butter, Ghee, or Butter Substitute
2 tbsp Arrowroot
5 ½ cups Chicken Stock
3 Small Lemons (2 zested and juiced - 1/4 cup of juice)
2 tbsp Dill
1 lb Rice Pasta, Rice, or Zucchini Noodles
1
Preheat oven to 400 degrees. Spray non stick or olive oil cooking spray in baking dish.
2
Separately cook the kale in boiling water or saute in olive oil but do not overcook.
3
Heat butter in pan and cook the shallots, add arrowroot, and cooking stock… simmer and add the lemon juice and zest.
4
Place uncooked pasta or zucchini noodles if you’d like, top with chard, top with shrimp, pour broth over the shrimp. Bake until pasta and shrimp are cooked. Top with lemon slices and dill weed.
Ingredients
1 lb Fresh or Frozen Shrimp
1 lb Kale
2 tbsp Minced Shallots
1 tbsp Butter, Ghee, or Butter Substitute
2 tbsp Arrowroot
5 ½ cups Chicken Stock
3 Small Lemons (2 zested and juiced - 1/4 cup of juice)
2 tbsp Dill
1 lb Rice Pasta, Rice, or Zucchini Noodles