Next: paleo update.
Um. Can we skip this? Harrison and I dominated the 1st 3 weeks, then Thanksgiving week happened and that was that. By the end of week 3 I was down 8 lbs (whoa!) and he was down 10. We haven't had the strength to weigh in this week. Liiiike:
Next: bomb recipe.
I got this lifetime supply of shrimp at Costco for $17 so we are gettin fishy around here. This is cleaned up version of shrimp scampi- confession: I despise creamy sauces so I actually have never tried shrimp scampi but this LOOKS like the dish I've seen in restaurants (and it smells like it too).
Prep Time: 5 mins
Cook Time: 45 mins
- Cashew Sauce
- Frozen shrimp (I got a bag of raw, tail off, un-cooked shrimps and used about 2/3 of the bag for this recipe. We only used half the spaghetti squash and half the sauce so you could probably cook the whole bag and have this meal for 4)
- 1/2 spaghetti squash
- 2 tomatoes, diced
- 1 Tablespoon coconut oil
Cook your spaghetti squash- I tried out D's method this time and actually really liked how it came out!
When the spaghetti squash has about 10 minutes left in the oven, put your shrimp in a collander and run some cold water over it- JUST until some of the ice crystals have come off.
Heat one tablespoon of coconut oil over medium heat, then add the sprimps and cook for 5-7 minutes. These puppies don't take much to get cooked- even if they're frozen!
Scoop out your "spaghetti" and top with shrimps, tomatoes, and cashew sauce. Enjoy!