Serves 8

  • 4 oranges
  • 2 lb peeled, deveined medium shrimp
  • 1 bunch asparagus, trimmed and cut into thirds
  • One 28-oz can diced tomatoes
  • 2 Tbsp. chopped chipotle chilies in adobo
  • 2 Tbsp. tomato paste
  • 2 Tbsp. coconut oil or grass-fed butter
  • 1 tsp. red pepper flakes
  • 16 butter lettuce leaves
  • 1/4 cup chopped fresh flat-leaf parsley or cilantro
  • 2 avocados, peeled, pitted, and diced
  • Zest the oranges and set aside the zest

    Using a chef's knife, cut the peel from the oranges. To segment the oranges, work over a large bowl. Holding the peeled orange in your hand, use a small paring knife to slice between the white membranes of the orange to free the segments and allow them to drop into the bowl as you continue onto the next segment. Repeat with the remaining oranges. Set aside.

    Put the shrimp, orange zest, asparagus, diced tomatoes, chipotles, tomato paste, coconut oil and red pepper flakes in the slow cooker and toss well.

    Cover the slow cooker and cook on the low setting for 1 1/2 hours, until the shrimp are cooked through and no longer translucent when sliced through with a knife.

    Lay out the lettuce leaves on a platter. Spoon the shrimp into lettuce leaves and top with the orange segments, parsley and avocado. Serve immediately.

    Per serving: 310 calories, 27 g protein, 24 g carbohydrates, 12 g fat (4 g saturated fat), 172 mg cholesterol, 8 g sugars, 8 g fiber, 244 mg sodium

    From The Healing Slow Cooker (Chronicle) by Jennifer Iserloh.


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