Tag: dr hyman

Ingredients: Shrimp, Yellow Onion, Green Beans, Carrot, Mushrooms, Red Bell Pepper, Serrano Pepper, Coconut Curry Sauce (coconut milk, cashews, garlic, curry powder, ground ginger, red pepper flakes, sea salt)
For Serving: Arugula, Coconut Buckwheat

I made a recipe that I found on Dr. Mark Hyman’s blog, https://drhyman.com/blog/2016/10/25/coconut-curry-shrimp/, but I used the veggies that I had on hand in my fridge. Apparently, the recipe is actually from a book titled, Always Hungry written by Dr. David Ludwig. I love how recipes do that, don’t you? Travel from person to person and everyone has a chance to make it there own. I didn’t have any cabbage, snow peas, or spinach, so I threw in some mushrooms, green beans, and arugula. Not because I think that mushrooms are a good substitution for cabbage, but because, in this recipe, they aren’t a BAD substitution. Besides, they were on there way to becoming fridge dried mushrooms, so they went in the pot.

It sounds like a lot of coconut, but it’s really not a crazy, over powering flavor, I promise. It does make this dish super creamy and delicious, though. It’s fat on top of fat because you get a lot of healthy fat from the cashews that help make the sauce, as well.

Besides being a ranking contender as a “veggie drawer clean out” dish, I also had some pretty good success freezing two portions of this dish. Meal prepping seafood can be tricky for a single lady because I don’t really like to keep it in the fridge for longer then a day. Next time I make it, I might try prepping the sauce as a separate component. Shrimp is so awesome because you can keep a bag in the freezer and just pull out what you like. Living in Atlantic Beach, FL, I have the luxury of very easy access to amazing locally caught, reasonably priced shrimp. Don’t like shrimp or it’s out of budget right now? Sub chicken, tofu, or just double down on the veggies. You can serve it over quinoa for a plant based protein boost.

Neither one of these doctors are into grains so much, but right or wrong, I love my carbs. I served it with a some buckwheat that I had soaked overnight. Then, after rinsing, I cook it in coconut milk. Never one to miss out on greens, I mixed everything in with my favorite spicy arugula and let the sauce become like a dressing for the greens. This was so delicious!!