Creamy shrimp and bacon skillet
Recipe type: Main
Cuisine: American
Serves: 4 portions
  • 4 slices organic uncured bacon
  • 1 cup sliced mushrooms
  • 4 oz smoked salmon
  • 4 oz raw shelled shrimp (I used TJ's Argentinian wild)
  • ½ cup coconut cream OR heavy whipping cream if not dairy sensitive
  • 1 pinch Celtic Sea Salt
  • freshly ground black pepper
  1. Cut the bacon in 1 inch pieces
  2. Start heating a cast iron skillet and place the bacon in it on a medium flame, cook stirring for about 5 minutes.
  3. When the bacon is cooked but not crispy, add the sliced mushrooms and cook for 5 minutes, stirring often.
  4. Now add the smoked salmon cut in strips, cook for 2 to 3 minutes
  5. Add the shrimp and saute' on a high flame for about 2 minutes
  6. Add thet cream and the salt, lower the flame and let cook for 1 minute, or until the cream reaches the desired thickness.
  7. Serve immediately.
  8. You can serve on top of shirataki or zucchini noodles.
Nutrition Information
Serving size: 4 portions Calories: 340 Fat: 29 gr Carbohydrates: 3.5 gr net Fiber: 1 gr Protein: 17 gr
Recipe by The Nourished Caveman at