New Orleans Beignet and Coffee

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    YIELD Serves 5 | TIME 10 minutes


Twenty minutes and seven ingredients is all you’ll need to whip up this gluten-free take on a classic pizza parlor favorite. To round out your meal and amp up the fiber count, pair it with a side of garlic-roasted veggies. Asparagus, onions, broccoli and peppers roast well in the oven and when mixed together, compliment the flavors of the pie quite nicely.



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

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.

Serve immediately, garnished with parsley leaves, if desired.

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