Seafood and Veggies in Cream Sauce
Serves 2
1/2 lb mixed frozen seafood (I used the frozen Seafood Blend from Trader Joes. It has shrimp, calamari rings, and bay scallops)
2 medium carrots, thinly sliced (if you have a slicer that makes a wave pattern, that's best because it's cute)
1/2 a head of broccoli
Sauce:
1 tbsp dried onion flakes
1 clove garlic, minced
1 tbsp butter
1 c. coconut cream (You can get it in a can at Trader Joes, or I have seen it in a small box at Walmart, or in Asian stores)
1 tsp dried dillweed
1 tsp lemon zest
1/4 tsp pepper
1 tbsp arrowroot
2 tbsp grated pecorino romano sheep cheese (Got mine at Trader Joes, it is hard like parmesan)
Steam the carrots and broccoli until done to your liking (I don't like it mushy, but you might!).
Meanwhile, add the garlic, onion flakes, and butter to a medium or large skillet. Cook for 1-2 minutes on medium heat. Stir in the coconut cream, dillweed, lemon zest, and pepper. Bring to a boil, then reduce slightly. Stir in arrowroot until incorporated, then add the seafood. Cook, stirring occasionally, until shrimp is pink and calamari rings are firm, about 5 minutes. Remove from heat and stir in grated cheese, if using.
Stir the veggies into sauce and serve.
