There is nothing I love more than taking a recipe and making it healthy! This recipe originally called for butter and heavy whipping cream… Big no no’s in this house!… I decided why not just take out the butter and use olive oil, and take out the whipping cream and use organic coconut milk instead! So easy and trust me you don’t miss the dairy!

Ingredients:

4 slices of paleo bacon
1 lb shrimp deveined and peeled
3 garlic cloves
1 onion finely diced
2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
4 cups chicken stock
2 cups frozen corn
1 bay leaf
1/4 cup full fat coconut milk unsweetened
Parsley for garnish
2 Tbsp olive oil

Directions:

1. Heat a large pot on medium heat. Cook bacon till its brown and crispy. Remove from pot and drain bacon fat.

2. Add olive oil to pan and cook shrimp until pink, takes about 2-3 minutes.. No more otherwise you will end up with rubber shrimp.

3. Add garlic and onion and cook till translucent about 2-3 mins as well. Stir in paprika, oregano, basil and crushed red pepper flakes. Season with salt and pepper to taste.

4. Whisk in chicken stock, corn and bay leaf. Bring to a boil and reduce to simmer about 15 min. Discard bay leaf and add the full fat coconut milk.

5. Take an immersion blender and purée. Garnish with shrimp and bacon. Top with a little parsley.. And serve it up.

For those that eat bread, try serving in a bread bowl! Can you just imagine the insane deliciousness!!!!