Have I mentioned that I love shrimp. It is such an easy and fast meal to prepare. I whipped this one up in a matter of minutes and enjoyed every buttery bite.
2 tbs coconut oil
2 lbs of shrimp, peeled (I used frozen wild caught gulf shrimp)
5 tbsp of grassfed unsalted butter
1 medium sized onion, diced
6 cloves of garlic, minced
3/4 cup of chicken stock
1 lemon juiced
1 cup of diced pineapple
3 tbsp of fresh parsley chopped
salt and pepper to taste
Melt coconut oil in a skillet on medium heat. Add the shrimp and cook about 2 minutes on each side, until shrimp are pink. Remove from skillet.
Add butter to skillet and melt. Add in onions and saute until translucent, about 5 minutes. Add in garlic and saute for another minute.
Add in chicken stock, lemon juice, and salt and pepper and simmer for about 5 minutes until the sauce has thickened slightly. Add in pineapple and cook for another 2 minutes. Add back in the shrimp and coat with butter sauce to reheat. Add in parsley and give the shrimp a quick stir.