Shrimp and Calamari in a Lemon Butter (Ghee) Sauce

It’s a well-known and highly researched fact that butter makes everything better. Why? Because butter. And Whole30-ers know what’s better than butter. Ghee! I wanted to create a dish that starred ghee because, let’s be honest, it adds an incomparable richness and satiable essence to any dish. In this particular offering, the ghee costars with quick-cooking seafood, creating the perfect balance of fat and protein that provides a much-needed break from the typical red-meat regimen. Check it out, and let me know what you think!

                           Shrimp and Calamari in a Lemon Butter (Ghee) Sauce

1 tablespoon ghee, plus more if needed

12 ounces asparagus, trimmed and cut in half

1-2 handfuls of green beans, ends trimmed

2-3 cloves of garlic, finely minced

8 ounces uncooked shrimp

8 ounces uncooked calamari

Juice from half a lemon

1/8 – 1/4 teaspoon crushed red pepper, depending on preference

Fresh parsley, minced, for garnish

Salt and pepper to taste

Lemon wedges, for garnish

1 medium zucchini, spiralized

1.) Heat a large sauté pan over medium-high heat. Add ghee and swirl to coat the pan.

2.) Add asparagus and green beans and toss (or stir) to coat. (Note: I had a bag of green beans and just grabbed a couple handfuls, which is why there isn't an exact measurement. Just add whatever looks good to you!) Cover with a lid and let steam about 4-5 minutes, tossing or stirring occasionally. Remove the lid and let cook uncovered about 1-2 minutes or until almost tender.

3.) Meanwhile, spiralize the zucchini and place on a plate. Heat in the microwave for about 30-45 seconds. Remove and set aside.

4.) Add garlic to the sauté pan and cook until fragrant, about 30-45 seconds.

5.) Add shrimp and calamari. If your pan looks a little dry, add ghee a small spoonful at a time until there's enough to adequately coat the vegetables and seafood.

6.) Add crushed red pepper, parsley, and salt and pepper, and toss or stir. Continue to cook until shrimp are pink and calamari is firm, about 1 1/2 to 3 minutes.

7.) Place the spiralized zucchini on a plate and spoon the seafood and butter sauce over the zucchini. Garnish with a lemon wedge and serve immediately. 

Recommendations

This dish can be easily customized to suit your preference. Use any quick-cooking seafood of your choice (scallops, lobster, crab meat, etc). Don’t like asparagus and green beans? Try carrots and snow peas! Add your favorite herbs, like thyme or oregano, for a different flavor.