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Broth Simmered Shrimp Dumplings

Broth Simmered Shrimp Dumplings from http://meatified.com #paleo #whole30 #glutenfree #aip #autoimmunepaleo
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Ingredients

Instructions

  1. Drain and pat the shrimp dry. Add them to a food processor and process on low until the shrimp is a chunky paste that starts to form a ball.
  2. Add the Garlic & Chive Spread OR the chilled coconut cream from the coconut milk can.
  3. Add the fresh cilantro, garlic powder & sea salt.
  4. Pulse until the mixture is combined.
  5. Line a half sheet baking tray with a Silpat or some parchment paper.
  6. Use an ice cream scoop to drop dumpling shapes onto the baking tray or divide into 8 evenly sized balls.
  7. Refrigerate the Shrimp Dumplings for at least an hour or up to overnight: this helps them firm up and avoid breaking up when they are cooked.
  8. When you are ready to cook the Shrimp Dumplings, bring the chicken stock to a saucepan to a light boil.
  9. Drop the Shrimp Dumplings into the chicken stock. Cook them at a gentle simmer for 5 minutes each side, flipping them halfway through the cooking time.
  10. Serve with the hot broth. If you like, garnish the Shrimp Dumplings with sliced scallions, lime wedges and / or red pepper flakes.

Notes

You can use EITHER ½ cup Garlic & Chive Spread (recipe below) OR ½ cup chilled coconut cream from a can of coconut milk. However, the Garlic & Chive Spread will yield a lighter & more tender result.

If you use the coconut cream instead of the Garlic & Chive Spread, double the salt & garlic to 1 tsp each.

If you are avoiding nightshades, do not garnish with red pepper flakes.

This recipe is suitable for the Whole 30 program and can be made Autoimmune Paleo compliant if you use coconut cream in place of the spread and omit the red pepper flake garnish.