Homemade Ice Cream

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Ice Cream

In a creative culinary twist we love, this recipe calls for a puff pastry shell in lieu of a traditional crust and loads of veggies and beans. Though Matt, the blogger behind this recipe, assures us that his recipe is quite filling, if you have a monster appetite you might want to pile on a larger serving of his suggested produce to amp up the fiber count. And if you’re looking to add your own creative spin on the dish, consider adding some of the Best Veggies for Weight Loss.



8 tablespoons (1 stick) unsalted butter, divided

1 1/2 pounds medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

5 cloves garlic, minced

1/4 cup chicken stock

Juice of 1 lemon, or more, to taste

2 tablespoons chopped fresh parsley leaves

Nutrition Information


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.

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Myles Norals

Saturday 27th of August 2016 01:32:41 PM

Man this ice cream is so sweet