Bitter Cilantro and Coconut Shrimp

Make a gravy with 2 tbsp coconut flour, 3 tbsp butter, 1 cup milk.

Add chopped cilantro (about 1/2 cup) and coconut flakes (about 3 tbsp). Be sure and use unsweetened coconut, a lot of the stuff in the grocery store has added sugar.

Add 1/2 cup chopped bitter melon (without seeds) and 1 chopped celery stalk.

Add black pepper and cook over low heat until it's all blended.

Add small jar of artichoke hearts (6 oz) and 1 lb. cooked, shelled shrimp.

Continue cooking over low heat for about 10 minutes, stirring often.

If you aren't diabetic you could serve it over rice. Otherwise just try a toasted slice of low-carb toast.