1lb 16/20 Shrimp peeled and rinsed.
3-4 Grn Onions cut in small pieces.
4oz Can of Mushrooms drained.
1-2 Med Carrots cut into 2″ match sticks (I used several small carrots from our garden).
1 Small Crookneck cut into 1/8″ rounds and cut rounds in half. (From our garden.
3-4 cauliflower florets sliced in1/8″ slices.
1/2 Cube butter
1 tbsp Olive oil
2 tbsp Coconut oil
(If cutting calories omit olive oil & butter and use 4 tbsp coconut oil)
Garlic salt and Garlic powder to taste
In a wok (pan with high sides) on Med (#6 ) heat add butter, olive oil and coconut oil, heat until melted and hot. Add carrots and cauliflower, sauté until firm. Add mushrooms, onions, crookneck, and garlic salt and garlic powder, sauté a couple minutes until hot. Turn heat up to Med High (#8) Add shrimp and continue sautéing until shrimp is pink. Don’t over cook as the shrimp and veggies will become mushy.
Serve in bowls as is or over brown rice.