Creamy shrimp and bacon skillet

• Gluten free

• Meat

  • 4 slices Bacon, organic uncured

• Seafood

  • 4 oz Shrimp, raw
  • 4 oz Smoked salmon

• Produce

  • 1 cup Mushrooms

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 pinch Celtic sea salt

• Dairy

  • 1/2 cup Coconut cream or heavy whipping cream if not dairy sensitive

Found on thenourishedcaveman.com

Description

Ingredients

• 4 slices organic uncured bacon
• 1 cup sliced mushrooms
• 4 oz smoked salmon
• 4 oz raw shelled shrimp (I used TJs Argentinian wild)
• ½ cup coconut cream OR heavy whipping cream if not dairy sensitive
• 1 pinch Celtic Sea Salt
• freshly ground black pepper

Directions

• Cut the bacon in 1 inch pieces
• Start heating a cast iron skillet and place the bacon in it on a medium flame, cook stirring for about 5 minutes.
• When the bacon is cooked but not crispy, add the sliced mushrooms and cook for 5 minutes, stirring often.
• Now add the smoked salmon cut in strips, cook for 2 to 3 minutes
• Add the shrimp and saute on a high flame for about 2 minutes
• Add thet cream and the salt, lower the flame and let cook for 1 minute, or until the cream reaches the desired thickness.
• Serve immediately.
• You can serve on top of shirataki or zucchini noodles.

Nutrition