Peggy’s Shrimp Mushroom Salad in Curry

Servings: 1

Prep Time: 4 minutes

Cook Time: 5 minutes

Price: $6 per serving

Difficulty: Easy

Ingredients, all organic:
● 4 Large Shrimps
● ½ Cup of Veggie Broth
● 1 Cup of Romaine Lettuce
● 1 Cup of Mushrooms
● 1 Tablespoon of Peggy’s Signature Masala
● 1 Tablespoon of Cilantro
● 1 Tablespoon of Garlic
● 1 Teaspoon of Madame Jeanette
● 1 Tablespoon of Coconut Oil
● 1 Tablespoon of Sour Cream
● 1 Hard boiled Egg
● 2 Tablespoons of Grated Parmesan Cheese
● 1 Tablespoon of Mixed Nuts
● 1 Pre cooked Potato

Nutritional Fact: Did you know that turmeric is extremely high in antioxidants?

Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors

Directions:
Place the shrimp and mushrooms in a pan with about ½ cup of veggie broth over a medium flame. Add in 1 tablespoon of Peggy’s Signature Masala, 1 tablespoon of cilantro, 1 tablespoon of garlic and 1 teaspoon of Madame Jeanette and mix it all together.
Add 1 tablespoon of coconut oil and cook the shrimp for 4-5 minutes.
Once the shrimp is ready, add 1 tablespoon of sour cream to the pan.
Prepare the salad. Take a bed of Romaine lettuce, slice a hard-boiled egg over the lettuce, and add 2 tablespoons of grated Parmesan cheese on top and 1 tablespoon of mixed nuts.
Now add 1 pre cooked potato, sliced, over the lettuce along with the shrimp and mushrooms from the pan. Top it all off with a dash of cilantro and you’re good to go!

Bon Apetito, From Peggy with LOVE!