Honeybell Shrimp Scampi | SCD + Paleo

Did you know the Honeybell Orange is actually a cross between a tangerine and a grapefruit? The Honeybell is grown mostly in Florida and is only available during the month of January, perfect for an extra boost of Vitamin C during the prime flu and cold season. Honeybells, like oranges, are packed with Vitamin C and other vitamins and minerals like Folic Acid and Potassium. They can also help lower your cholesterol and can reduce your risk of heart disease. Eating Honeybells is helpful for people who are trying to manage Diabetes. They are a low Glycemic Index food, meaning that the natural sugar in Honeybells is easily broken down by the body and used for fuel instead of being stored in the body and converted into fat.



Our family has enjoyed a case of Honeybells for the last few weeks and we are finally at the bottom of the box. Since they are almost past their prime, I decided to juice the remaining Honeybells and use the citrus for sauces, dressings and drinking. I took a classic dish, Shrimp Scampi, and swapped out the lemon juice and wine for Honeybell juice. The result is a sweet, citrusy sauce that pairs well with seafood and zoodles.

Honeybell Shrimp Scampi
SCD, Paleo, Gluten-Free
yield: about 4-6 servings

Ingredients
1 pound large shrimp, shelled and deveined
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced (I omit this due to an allergy)
1/2 cup fresh squeezed Honeybell juice (regular orange juice will work too)
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped parsley
Cooked zoodles, cauliflower rice or SCD compliant bread

Directions
1. Heat olive oil and butter in a large skillet. Add garlic and sauté until fragrant, about 30 seconds, then add the shrimp. Season with salt and pepper. Sauté about 2 minutes, just until the shrimp turn pink, and then flip to cook for two minutes on other side.
2. Add the Honeybell juice and red pepper flakes and bring to a simmer for about 3 minutes.
3. Remove from heat and serve over zucchini noodles (I used butternut squash noodles) or cauliflower rice. Garnish with parsley.