lime and tomato shrimp
2 lbs jump shrimp, shell on
1 tbsp lime juice
2 tbsp olive oil
1 garlic clove, minced
4 small plum tomatoes, seeded and sliced into thin wedges
½ cup shredded fresh basil
Using kitchen shears, cut a thin slice down the backs of each shrimp leaving the peel on. Cut legs off and gently toss shrimp with lime juice. Heat oil in skillet over medium heat. Add garlic and cook for 30 seconds. Layer shrimp and cook for 2 minutes, turning once. Add tomatoes and cook for two additional minutes stirring halfway. Garnish with basil and lime quarters
Serve these with a spinach or mixed green salad dressed with balsamic vinegar and olive oil and topped with dried cranberries.
1 lb wild Alaskan cod fillets (or other wild caught fish)
16 oz bag of frozen already cooked shrimp (thawed and deveined)
2 cups chicken broth
1 green bell pepper cut into strips
1 orange bell pepper cut into strips
1 red bell pepper cut into strips
4-5 carrots cut into strips
Pinch or two of sea salt
1 tsp chili powder
½ tsp paprika
½ tsp fresh cracked pepper
4 cloves of minced fresh garlic
¼ cup organic butter
A lot or a little tapatio hot sauce
Thaw and drain fish and shrimp. Pat the fish and shrimp dry with a paper towel, it will have a better texture after cooking if you do this. Cut the fish into bite size pieces. Melt butter in a large soup pot and sauté carrots for about 4 minutes. add the bell peppers and garlic. Sauté for another 3-4 minutes. Add all the spices and the chicken broth and bring to a boil. Throw in the fish and simmer until the fish begins to flake. Add the shrimp and stir until the shrimp is warm. Dowse with tapatio and stir. If you are using fresh shrimp throw in with the fish and cook for about the same amount of time together. Serve in bowls immediately. Add more hot sauce if desired.
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