SCRUMPTIOUS SHRIMP THAT WILL KNOCK YOUR SOCKS OFF!

SO EASY! ONE PAN! SCRUMPTIOUS TOO!

INGREDIENTS:
1 STICK BUTTER (I USED GRASSFED-THE GOOD STUFF!!!)
2 POUNDS SHRIMP, DESHELLED/DEVEINED (thawed and dried)
SEA SALT, PAPRIKA, PEPPER,GARLIC POWDER, TURMERIC
1 1/2 LEMONS SLICED THINLY

Diretions:
1. Line a baking pan (with sides) with nonstick foil.
2.  Lay the butter on the pan and place in the oven until melted: 3-4 mins.
3. Remove and lay lemon slices on the pan.
4.  Place the shrimp on the lemon slices.  Season with the above spices evenly & generously and then flip and season the other side.
5.  Bake at 350 for 10 mins.  Flip shrimp over and bake another 10 minutes or until fully cooked through.  Serve over pasta or rice using the rest of the lemon/butter sauce in the pan!


ADAPTED FROM WIKIHOW

MONKFISH IN A SCRUMPTIOUS TOMATO CREAM SAUCE

HEAT AVOCADO OIL (OR OLIVE OIL) IN A POT AND PAN FRY MONKFISH JUST A FEW MINUTES.  ADD 28-OUNCE CAN CRUSHED TOMATOES, 1/4C. HEAVY CREAM AND 1/2. GRATED PARMESAN CHEESE.  ADD SALT AND PEPPER. LET SIMMER FOR 20 MINUTES.

OPAH!!!!

HAVE YOU EVER MADE OPAH AT HOME?  MY HUBBY COULDN'T RESIST IT AT WHOLE FOODS SO WE TRIED IT FOR THE FIRST TIME!  VERY UNIQUE FISH!  MADE IT WITH THE MANGO COCONUT MARINADE AND PAN FRIED IT IN WILDTREE GRAPESEED OIL (ORDER HERE) WITH SOME COCONUT ON ONE SIDE.  THEN I FINISHED IT OFF IN THE OVEN AND SERVED IT OVER QUINOA WITH MORE OF THE MANGO COCONUT SAUCE! YUM!

YOU KNOW THE COCONUT SHRIMP THEY SERVE AT WEDDINGS? THIS MUST BE THEIR RECIPE!!!!!!

THIS RECIPE SURPASSED MY EXPECTATIONS!!!! THE COATING WAS INCREDIBLY CRISPY AND STAYED ON PERFECTLY! IT'S A BIT TEDIOUS BREADING EACH SHRIMP BUT WELL WORTH THE EFFORT IF YOU HAVE THE TIME ONE NIGHT!  I MADE OURS GLUTEN FREE AND USED BETTER BATTER FLOUR IN PLACE OF THE ALL PURPOSE.
1 lb. Raw Shrimp (defrosted, pre-cleaned/peeled)
1 cup Flour ( I used Better Batter Gluten Free)
1 cup Cornstarch
4 tsp. Baking Powder
Pinch of Salt
1 tsp. paprika
1 Cup cold Water (I needed a lot more than a cup-add slowly after the 1c until a thick pancake batter consistency)
14 ounce bag Shredded and Sweetened Coconut

Mix flour, cornstarch, salt, paprika ad baking powder.  Add water until a thick pancake batter consistency.  Dip shrimp in batter then into the coconut, pressing it on.  I fried these in avocado oil from Chosen Foods.  Sprinkle sea salt on top once both sides are fried golden brown.



 Dip in apricot jam if deisred or orange marmalade with a splash of fresh orange juice-But it was so good that ours required no dipping of any kind!!!
SHRIMP ADAPTED FROM OH, BITE IT

PAN FRIED TILAPIA OVER SALAD WITH AVOCADO OIL

 

YOU CAN ORDER THE CHIA SEEDS AND THE AVOCADO OIL FROM CHOSEN FOODS.  YOU WILL NOT BE DISAPPOINTED. IN FACT, THIS DINNER WILL BE A WEEKLY ADDITION FOR US.  NOT ONLY WAS IT DELICIOUS BUT IT WAS FAST AND HEALTHY, TOO!

Start by breading your tilapia first in egg and then into a combo of bread crumbs (I use Aleia's gf crumbs), paremsan cheese, chia seeds.  Pan fry in avocado oil until crispy!

Serve tilapia over the salad!  Drizzle on avocado oil and balsamic vinegar,  Our salad tonight included:
romaine
red cabbage
carrots
red onion
chopped hard boiled eggs
shredded cheese
dried craberries
almonds

KING CRAB LEGS

ANNUAL PICNIC WITH MY HUBBY....4 POUNDS OF KING CRAB LEGS & MELTED BUTTER!!! <3 br="">

LANGOSTINO SCAMPI

MELT 6 TABLESPOONS BUTTER IN LARGE PAN AND SAUTEE 6 CLOVES MINCED GARLIC.

ADD HEAD OF CHOPPED BROCCOLI AND SAUTEE A FEW MINS.

ADD 1/2C. WHITE WINE AND JUICE OF 1 LEMON.  LET SIMMER AND POUR IN LANGOSTINO (MINE CAME FULLY COOKED ALREADY).  ADD SALT AND PEPPER TO TASTE! TOP WITH SCALLIONS. SERVE OVER PASTA OR BROWN RICE.

AWESOME WHITE CLAM SAUCE OVER BROWN RICE

BOUGHT SOME LOVELY LITTLENECK CLAMS TODAY TO MAKE WHITE CLAM SAUCE.  HAD TWO PROBLEMS WHEN IT WAS TIME TO COOK.
1.  NO WHITE WINE....AHHHHHH!
2.  WAY TOO TIRED TO START BOILING WATER FOR PASTA, COOKING PASTA, DRAINING PASTA, BLAH, BLAH BLAH!

SOLUTIONS:
1. USE CHICKEN BROTH IN PLACE OF WINE.
2.  MAKE TRADER JOE'S FROZEN BROWN RICE WHICH COOKS IN 3 MINUTES.

RESULT?
FABULOUS ON BOTH COUNTS.  IN FACT, I MAY NEVER USE WHITE WINE IN MY CLAM SAUCE AGAIN!

HERE IS THE RECIPE AS I MADE IT TONIGHT:

IN A POT, HEAT 2 T. EVOO AND SAUTEE 6 CHOPPED GARLIC CLOVES. ADD 1 STICK BUTTER AND LET MELT. POUR IN 1C.CHICKEN BROTH & 2 CANS OF CHOPPED CLAMS (1 WITH THE LIQUID AND 1 WITHOUT), S &P AND COOK ON LOW A FEW MINS. ADD 25 LITTLENECK CLAMS AND COVER THE POT. COOK 10 MINS TO ALLOW CLAMS TO OPEN. REMOVE COVER. ADD JUICE FROM 1 LEMON & LEMON ZEST. POUR OVER 2 BAGS OF TRADER JOE'S FROZEN BROWN RICE AND TOP WITH CHOPPED SCALLIONS!.  ADD SALT AND PEPPER TO TASTE!

SALMON WITH FRESH DILL

HOW AWESOME DOES THIS SALMON LOOK?!  GOTTA LOVE COSTCO! ESPECIALLY FOR WORKING MOMS! SO QUICK AND EASY TO PREPARE!  I TOP IT WITH A FEW PATS OF BUTTER, SALT, PEPPER AND FRESH DILL. I BROIL IT FOR 12-15 MINUTES! DONE!

CATFISH BREADED WITH CHIA SEEDS & PAN FRIED IN AVOCADO OIL WITH ROASTED TOMATOES

I THINK THIS IS OUR NEW FAVORITE DINNER!!!!!

1.  SLICE TOMATOES. LAY ON NONSTICK FOIL, DRIZZLE WITH AVOCADO OIL, SALT, PEPPER, AND ROAST 20-25 MINUTES AT 400 DEGREES.

2.  MAKE A MIXTURE OF BREAD CRUMBS (I USED ALEIA'S GLUTEN FREE), PARMESAN CHEESE AND CHIA SEEDS.  DIP FILETS OF CATFISH IN BEATEN EGG AND DREDGE IN CRUMBS. 

3. HEAT AVACOADO OIL IN SKILLET.  PAN FRY FISH ON BOTH SIDES.  SPRINKLE ON SALT AND PEPPER.   

4. SERVE OVER BROWN RICE, TOP WITH ROASTED TOMATOES AND CHOPPED SCALLIONS!

YOU CAN ORDER THE CHIA SEEDS AND THE AVOCADO OIL FROM CHOSEN FOODS.  YOU WILL NOT BE DISAPPOINTED. IN FACT, THIS DINNER WILL BE A WEEKLY ADDITION FOR US.  NOT ONLY WAS IT DELICIOUS BUT IT WAS FAST AND HEALTHY, TOO!

CHILEAN SEA BASS WITH SESAME OIL & GOJI BERRIES OVER QUINOA

PREHEAT OVEN TO 400.

LAY 2 PIECES OF SEA BASS IN PYREX DISH.

POUR ON 4T. SESAME OIL AND 4T. TAMARI.
FLIP SEA BASS TO COAT BOTH SIDES IN SAUCE AND SPRINKLE A GENEROUS AMOUNT OF PEPPER ON BOTH SIDES.

COOK ABOUT 20 MINS UNTIL COOKED THROUGH.

TOP WITH GOGI BERRIES. I WAS OUT OF SCALLIONS, GRRRR BUT THEY WOULD BE PERFECT ON TOP!

TO MAKE THE QUINOA, CLICK HERE

DIVER SEA SCALLOPS IN AN ORANGE CARAMELIZED SAUCE SERVED OVER LEMON PARSLEY GF PASTA

STARTING MY CARAMEL



CARAMELIZED ORANGE SAUCE

Caramel Orange Scallops

Ingredients

• 2 tablespoons sugar
• 1/2 cup dry white wine
• 1 large orange, juice of
• 1 lb sea scallops
• 1 tablespoon olive oil
• salt and pepper
• 1 tablespoon cold butter

Directions:

Total Time: 20 mins

1. Sprinkle the sugar into a small saucepan. Place the pan over medium-high heat and warm the sugar until it starts to melt and color. As soon as you see it turn brown, begin to gently swirl the pan. When the sugar has turned a deep caramel color, about 3 minutes, stand back and add the white wine and orange juice. It may bubble and spatter, so watch out. Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half — you should have about 1/3 cup. Pull the pan from the heat and set it aside.
2. Pat the scallops dry between two paper towels.
3. Put the saucepan with the caramel sauce over very low heat so that it can warm while you cook the scallops.
4. Put a heavy-bottomed skillet over high heat. When the pan is hot, pour in 1 1/2 teaspoons olive oil and swirl to coat the bottom. Add the scallops, season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test. Transfer the scallops to the serving platter.
5. Check that the caramel sauce is hot — give it more heat if necessary. Pull the pan from the heat and toss in the butter, bit by bit, swirling the pan until the butter is melted and the sauce is glistening. Season the sauce with salt and pepper and drizzle some of the sauce over the scallops and pass the rest at the table.

SHRIMP COCKTAIL!!!!!

DO YOU LOVE SHRIMP?
CARE FOR A SHRIMP COCKTAIL?
THEN YOU'RE IN LUCK! I MADE THIS ONE JUST FOR YOU!

SCALLOPS & RASPBERRIES

A NEW COMBINATION!

DOVER SOLE PICATTA

CARAMEL ORANGE SCALLOPS

Caramel Orange Scallops

Ingredients

• 2 tablespoons sugar
• 1/2 cup dry white wine
• 1 large orange, juice of
• 1 lb sea scallops
• 1 tablespoon olive oil
• salt and pepper
• 1 tablespoon cold butter

Directions:

Total Time: 20 mins

1. Sprinkle the sugar into a small saucepan. Place the pan over medium-high heat and warm the sugar until it starts to melt and color. As soon as you see it turn brown, begin to gently swirl the pan. When the sugar has turned a deep caramel color, about 3 minutes, stand back and add the white wine and orange juice. It may bubble and spatter, so watch out. Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half — you should have about 1/3 cup. Pull the pan from the heat and set it aside.
2. Pat the scallops dry between two paper towels.
3. Put the saucepan with the caramel sauce over very low heat so that it can warm while you cook the scallops.
4. Put a heavy-bottomed skillet over high heat. When the pan is hot, pour in 1 1/2 teaspoons olive oil and swirl to coat the bottom. Add the scallops, season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test. Transfer the scallops to the serving platter.
5. Check that the caramel sauce is hot — give it more heat if necessary. Pull the pan from the heat and toss in the butter, bit by bit, swirling the pan until the butter is melted and the sauce is glistening. Season the sauce with salt and pepper and drizzle some of the sauce over the scallops and pass the rest at the table.

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