Tagged: shrimp

Baked Shrimp & Kale with Chermoula

Cook time approx: 25 minutes

Ingredients

- 1lb Shrimp, peeled and deveined

- 1 bunch kale, stems removed and torn into pieces

- EVOO

For Chermoula

- 1/2 cup fresh cilantro, chopped

- 1/4 cup fresh parsley, chopped 

- 1/4 cup EVOO

- 3 large garlic cloves, minced

- 2 tablespoons lemon juice

- 2 tablespoons lime juice

- 2 teaspoons paprika 

- 1 teaspoon ground cumin

- 1 teaspoon salt

- 1 teaspoon pepper 

 

Directions
1. Heat over to 375 degrees.

2. Put all ingredients for Chermoula in a big bowl, mix well. Add shrimp and toss to coat.

3. Lightly grease 9 x 13 baking dish with EVOO. Lay kale leaves in a layer on baking dish. Sprinkle with EVOO.

4. Dump shrimp on top of kale and arrange in layer. Drizzle any remaining Chermoula on top.5. Place in over and bake for 20-25 minutes, until shrimp is pink. Serve. 

Pasta with Shrimp, Spinach and White Wine 


Cook time: Approx. 20 Minutes 

Ingredients

- 16 oz pasta (any kind)

- 1 lb large shrimp, peeled and deveined 

- 6 oz spinach

- 3 tablespoons Butter

- 3 cloves garlic

- 1/2 cup dry white wine

- 1 lemon, juiced 

- red pepper flakes

- salt and pepper

Directions

1a. Cook pasta until al dente according to package instructions. Drain then return back to pot.

1b.  While pasta is cooking place skillet on medium heat. Add half the butter and melt. Add garlic and a few pinches of red pepper flakes. Saute until fragrant, approx. 2 minutes

2. Raise heat to medium-high, add wine. Cook until reduced by 1/3, approx. 2 minutes. 

3. Add shrimp, salt and pepper. Cook until opaque, approx. 2 minutes. 

4. Remove skillet from heat and stir in remaining butter and lemon juice.

5. Add spinach to pasta pot, then pour shrimp mixture over. Stir until spinach is wilting. Serve with Parmesan. 

Pumpkin Shrimp Coconut Curry – paleo friendly

DSC00006Serves 6-8

Cook time: approx. 45 minutes

Ingredients

    • 2 cups chopped onion
    • 2 tablespoons minced ginger
    • 2 tablespoons minced garlic
    • 3 plum tomatos, chopped
    • 2 15-ounce cans pumpkin purée
    • 32 oz vegetable broth
    • 2 cups unsweetened coconut milk
    • 3 teaspoons curry powder
    • 1/4 teaspoon cayenne pepper
    • 1 head of broccoli, cut into pieces and pre-steamed
    • 2 pound shrimps, peeled and deveined
    • 3 teaspoons fresh lime juice
    • olive oil
    • Cilantro (garnish)
    • Lime zest (garnish)
    • Serve with Quinoa (optional)

Directions

1. Heat olive oil in a pot over medium heat. Add onion and ginger. Cook until soft, stirring occasionally- about 8 minutes.

2. Add garlic- cook for 1 minute.

3. Add tomato and pumpkin purée. Stir frequently until pumpkin is golden brown, about 10 minutes.

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4. Add broth, coconut milk, curry powder, and cayenne pepper- simmer for 20 minutes.

5. Add shrimp, broccoli and lime juice. Simmer until shrimp are cooked and broccoli is warmed through.

6. Serve over quinoa (optional). Top with cilantro and lime zest.

Coconut Curry Shrimp Soup

DSC03441I officially have a two month countdown until I head to Croatia for Yacht Week, when I need to look and feel amazing. I’ve decided that the best way to get back into eating well is to eat Paleo again. While it’s difficult for me to cut out breads and cheeses it will be completely worth it to feel amazing about myself this summer.

Ingredients

- 2lbs frozen shrimp (option to have shells on or removed)

- 1 zucchini (sliced into small pieces)

- 1 red pepper (sliced into small pieces)

- 1 broccoli head (florets only, chopped)

- 1 container sliced white mushrooms

- small bunch spinach or kale leaves (chopped)

- 5 14 oz cans of Light Coconut Milk (if you can find light)

- 2 tablespoon Coconut Aminos (or soy sauce for un-paleo)

- 2 tablespoon Coconut Vinegar (or regular)

- Curry powder (I used Malabar Hot Curry)

- ground pepper

This recipe is great because you can tweak it however you want. One of my favorite dishes is red curry shrimp from Thai restaurants so I was excited to mock the dish into my own creation. I don’t have red curry at home so I substituted for Malabar Hot Curry, which I do have. This gave the soup a more Indian vibe but I kept the original vegetables I love in Thai red curry- red pepper, zucchini, mushrooms, broccoli and I added kale instead of spinach.

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Feel free to use whichever vegetables you wish, and whichever curry powder or paste. Make your soup unique! Also feel free to add less coconut milk to make it a sauce instead. Pour over quinoa or brown rice to keep it healthy. Enjoy.

Directions

1. Add all ingredients except for shrimp, curry and pepper into pot. Add curry powder until coconut milk is tinted that color. Let simmer then cook for 5 minutes.

2. Add more curry to taste. Then add shrimp, kale/spinach, and sprinkle pepper. Cook until shrimp are pink. Serve. *I used a good amount of curry powder to give the dish a real kick

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Spanish Garlic Shrimp

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This Spanish Garlic Shrimp is by far one of my favourite dishes and it’s so simple to make. I use frozen raw peeled shrimp and dried cilantro (if I don’t have fresh) and it always comes out tasting delicious.

Ingredients (serves 2)

  • 1 lb large shrimp, peeled and deveined (thaw if using frozen raw shrimp)
  • 6 cloves garlic, chopped
  • 1 tbsp olive oil
  • red pepper flakes
  • pinch paprika
  • salt, pepper
  • 1/4 cup chopped fresh cilantro**
  • Lime wedges for serving
  • pre-cooked green vegetable (optional)

** If you decide to use dried herbs then add along with the paprika.

Directions

1. Heat oil, garlic and red pepper flakes over Medium High heat until garlic starts to brown.

2. Add shrimp. Saute for approx. 3 minutes until opaque. Halfway through add paprika, and salt & pepper to taste.

3. Garnish with fresh cilantro and lime wedges.

I like to add extra chilli flakes to make it spicier. Right as the shrimp is done I toss in steamed broccoli, or defrosted peas for a quicker go-to meal.

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