Sometimes you just need to revisit an old recipe and update the pictures. So this is not a new recipe, just an update and a few tweaks. I found that the chicken stock is not really necessary, the pineapple, butter, and lemon provide enough liquid for this dish to cook and taste great. Also I really like to serve this over cauliflower rice.
2 tbs coconut oil
2 lbs of shrimp, peeled and deveined (I used fresh wild caught gulf shrimp)
5 tbsp of grassfed unsalted butter (I prefer the taste of butter, but ghee would also be acceptable in this dish)
1 medium sized onion, diced
6 cloves of garlic, minced
1 lemon juiced
1 cup of diced pineapple, plus any juice remaining (used store bough, already chopped 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 lemon juice, salt and pepper, and pineapple and cook for another 2 minutes. Add back in the shrimp and coat with butter sauce to reheat.
Garnish with parsley and serve with cauliflower rice.