Seafood

Skinny Shrimp Nachos

6 corn tortillas

1-2 tbsp olive oil

1/2 c home made or store bought black bean corn salsa

1/2 bag frozen shrimp; peeled and deveined; defrosted

1/2 tsp garlic powder

1/2 tsp lemon juice

1/4 - 1/2 tsp chili powder

1/4 tsp onion powder

1/2 c shredded cheese of your choice; preferably 2%

canned or fresh jalepenos

1 tbsp plain greek yogurt

1. Pre-heat oven to 400.

2. Cut corn tortillas using pizza cutter into desired chip sizes and place on greased cookie sheet.

3. Place into oven for approximately 20 minutes or until chips are crispy.

4. Meanwhile, place olive oil in medium skillet on medium heat.

5. Mix seasoning and lemon juice in bowl and toss with defrosted shrimp.

6. Place shrimp in skillet and cook until pink about 2-3 minutes each side.

7. Pile shrimp onto cooked tortilla chips.

8. Top with jalepenos, black bean corn salsa, and chopped onions.

9. Smother toppings with cheese and place under broiler until cheese melted and bubbly.

10. Serve with 1 tbsp plain greek yogurt.

Shrimp Broccoli Slaw Stir Fry

The recipe

1 bag of medium shrimp peeled and deveined

1 bag of broccoli slaw

1 tbsp of minced garlic

1/4 red onion

~ 1 tbsp of olive oil (I kind of eye balled it)

dash red pepper flakes

salt and pepper to taste

~ 1/4 c reduced sodium soy sauce (I adjusted the amount to my taste)

2 tbsp crushed peanuts (optional)

1. Heat the garlic and oil in large pan; add the onions and let cook until fragrant and soft

2. Add broccoli slaw and soy sauce and cook approximately 5 minutes

3. Add shrimp and cook until pink on both sides approximately 2 minutes each side.

4. Put in a bowl and top with red pepper flakes, salt, pepper, and peanuts.

Since it was a last minute idea, I plan on playing with this recipe more to add snap peas, broccoli, and mini corn on the cobs. Have fun with this recipe and let me know your ideas of what to add!

Shrimp and Roasted Vegetable Dish

1/2 cup chopped eggplant

1 tbsp avocado oil

1/3 bag of frozen medium sized shrimp (deveined and peeled)

1/4 cup coarsely chopped white onion

1/2 cup halved mini heirloom tomatoes

1/4 (or less depending on personal preference) of home made or store bought garlic basil pesto

salt and pepper to taste

1. Defrost shrimp night before or quickly under cold running water.

2. Pre-heat oven to 400 degrees F.

3. Toss vegetables in avocado oil and salt and pepper. Place on rim lined baking sheet and place in oven for about 20 minutes or until vegetables are tender.

4. Place vegetables with defrosted shrimp in large non stick pan.

5. Top with basil pesto and cook until warm. (Yes it is that easy!)

Avocado Shrimp Soup

1/2 cup thawed large shrimp
1 avocado
1 small orange pepper chopped
1/4 white onion chopped
1 tbsp garlic paste
3 tbsp fat free cottage cheese
1/2 tsp cumin
1/2 tsp cilantro
1/4 tsp cayenne pepper (adjust for heat preference)
juice of 1 lime
1 1/4 c vegetable broth
Salt and pepper to taste
1/4 c feta cheese crumbles
1 tbsp avocado oil
1/4 cup grape tomatoes coarsely chopped
1/2 cup cooked farro
fresh chives to taste

1. Cook faro according to package. 
2. Combine avocado, vegetable broth, and 1/2 lime juice in food processor and combine until smooth. Place ingredients in medium saucepan and heat over medium heat for 2-3 minutes.
3. Combine onion, garlic, orange pepper, cottage cheese, and spices in food processor and add to saucepan. 
4. Add in cooked faro and continue to heat over low heat. 
5. Heat 1 tbsp avocado oil in small skillet; add shrimp and salt and pepper and cook until heated (about 2-3 minutes)
6. Place soup in bowl and top with shrimp, feta cheese, tomatoes, and cilantro.