Hello Manic Monday!
Sorry no pictures today ladies and gents. But this is an easy one to envision. You may use any protocol meat you wish. Hope you enjoy!
1 pound fresh shrimp, peeled and deveined
1/4 cup chicken broth- Pacific Low Sodium
1/2 lemons, juiced
3 cloves garlic, minced
1 tablespoons grain mustard- make sure sugar free
1/2 cup fresh basil leaves- sliced
sea salt and black pepper to taste
In a pan, pour in chicken broth and lemon juice. Measure and stir in mustard and garlic, heat until simmering. Add shrimp, basil, salt and pepper and toss to coat. Simmer over medium for 8-10 minutes until shrimp is done and pink. Remove and plate, measure your 3 ounces and serve with asparagus or some cooked spinach with lemon.
Note: If you want to make more of a soup out of this, add 2 cups chicken broth, touch more lemon and shredded cabbage or spinach at the end and cook until just translucent.
PS: Nix the broth and use as a marinade. Toss on the grill before summer ends.