Basil cream shrimp
1/2 cup chicken broth
1 tbsp lemon juice
1 small container coconut milk (1/2 cup)
3 tbsp of goat cheese (about 1/3 of a goat cheese log)
1 cup of fresh basil
1/4 tsp salt (or to your taste)
1 tsp garlic powder
2 lb of cooked shrimp (I used big 31-40 ct shrimp)
1 can of artichoke hearts, drained
1 small tomato, chopped
In the Vitamix or blender, add all the sauce ingredients. Blend everything together until a light green color.
Put your sauce in a deep pot and let it simmer and slightly reduce (around 5 mins or less). Add in your cooked shrimp, artichoke hearts, and tomato. Let everything simmer for about 3-4 mins. Serve on top of rice, cauliflower rice, or pasta!