2 servings

1 tbsp olive oil

3 tbsp chopped onion

1 minced garlic clove

80 ml unsalted vegetable or seafood broth 

80 ml unsweetened almond milk

¼ tsp basil

1/8 tsp dill

¼ tsp sea salt

1 tbsp nutritional yeast

1 tbsp almond flour

pepper to taste

1/8 tsp xanthan gum

200 gr peeled raw shrimp

200 g heart of palm noodles

1 tbsp finely chopped cilantro

Wash the heart of palm noodles in water to remove excess salt. Let drain in a colander.

Heat the oil in a large skillet and sauté the onion and garlic. Add the broth, milk, basil, dill, salt and pepper.

Add the nutritional yeast and almond flour. Stir to combine and add the shrimps. Cook 3 to 5 minutes. Remove from heat and add xanthan gum stirring to combine.

Heat the noodles, transfer to a bowl and pour the shrimp sauce over them. Serve with chopped cilantro.

Per portion 200 gr

Cal: 250.7 P: 26 F: 10.6 Cb: 11.5