This sweet and savory pie is topped with a plethora of proven weight-loss champions: brussels sprouts, walnuts and fiber-filled flax seed. While the sprouts are high in vitamin C, a nutrient that lowers levels of fat-storing cortisol, walnuts are brimming with polyunsaturated fats, which have been shown to reduce fat storage and improve insulin metabolism.
Melt 2 tablespoons butter in a large skillet over medium high heat.
Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
Stir in shrimp and gently toss to combine.
Serve immediately, garnished with parsley leaves, if desired.
YIELD Serves 1 | TIME 20 minutes
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