Serves about 2
1 pound of shrimp
2-3 large cloves of garlic
1 red jalapeno pepper or red pepper flakes (optional)
1 cup dry white wine
1 teaspoon yellow curry
1 tablespoon fresh or dried parsley
Salt and black pepper to taste
1 to 2 tablespoons Parmesan Cheese (optional)
Peel and thoroughly clean shrimp. Place on paper towel to make sure shrimp are dry. Store in refrigerator.
Use about ½ cup of flour and put into a large plastic bag. Add dry shrimp to bag, and then shake making sure shrimp are evenly coated with flour. Take shrimp out of bag and remove excess flour.
Peel and dice garlic cloves. Cut lemon into quarters and remove any seeds.
In a pan, add a couple tablespoons of olive oil, garlic and jalapeno pepper and heat over medium high heat. Do not let garlic burn. Once the garlic and jalapeno has browned (about 1 minute), add shrimp. If the shrimp are sticking to pan, add more olive oil. Turn the shrimp and cook until pink (about 3-5 minutes).
Once the shrimp have cooked, add white wine. Add enough wine to fully cover the shrimp then turn the heat down to medium low to thicken the sauce. Add juice from lemon, curry and parsley. Add salt, black pepper and cayenne pepper to taste. Cook on low temperature for about 3 to 5 minutes then top with Parmesan cheese.
For a lower carb load, serve over spaghetti squash instead of pasta.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.