Fish & Seafood
Shrimp Wraps
1 small package of shrimp
Asian rice wraps
coleslaw mix
1 bunch of green onions, chopped
1 avocado
2 tbsp lime juice
1 tsp ginger, minced
1 tbsp sesame oil
cilantro
peanut sauce
Grill shrimp for a few minutes. Toss together remaining ingredients. Assemble wraps by placing some cabbage mixture with the shrimp. Serve.
Shrimp Scampi
3 cups carrot or jicama, spiralled
1/2 red onion, sliced
2-4 cloves garlic, minced
6 fresh mushrooms, sliced
1 tbsp olive oil
2 tbsp butter
squeeze of lemon juice to taste
25-30 shrimp, cooked
handful of spinach, chopped
red chilis, optional
1/4 cup white wine, optional
Caramelize onions in olive oil for about 5 minutes in large pan. Add garlic and mushrooms and sweat for 10-15 minutes. Add lemon juice and white wine, heat through and reduce. Melt in butter. Add in spinach. Stir. Add shrimp. To serve, place spiralled carrots on a plate and serve with the shrimp mixture.
De-constructed Sushi
salmon or shrimp, cooked
1 cup cauliflower rice, cooked
2 mini cucumbers, julienned
3-4 carrots, chopped
2-3 green onion, chopped
1/2 avocado, sliced
1/4 cup pickled ginger, chopped
2 nori sheets, cut in small slices with scissors
sesame seeds, optional
wasabi, optional
Toss together above ingredients and serve with wasabi.
Salmon with pineapple and red pepper cauliflower salad
Salmon
1 cup cauliflower rice
1 tsp Mrs Dash seasoning (lemon, garlic, original)
2 cups chopped pineapple
1 red pepper chopped
2 tbsp green onion chopped
3 tbsp coconut sauce
1 tsp garlic chopped
Bake salmon at 350F for about 15-20 minutes. Fry together cauliflower rice, pepper, pineapple, coconut sauce. Top with green onion. Season with real sea salt. Serve with cooked salmon.
White Fish or Shrimp in Green Curry Sauce
1 shallot or 2 cloves of garlic
2 tbsp of fresh ginger minced
2 tsp green curry paste
squeeze of lime juice
1 can coconut milk
3/4 tsp real sea salt
2 fillets of white fish or shrimp
Heat pan and add oil, garlic and sauté for 2 minutes. Add curry paste, ginger, lime juice, salt, coconut milk. Simmer on low boil for 15 minutes. Add fish. Cover with lid and cook approx 8 minutes or until the fish flakes. Serve with cauliflower rice and veggies.
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Cauliflower and Mushroom Bisque w/ Shrimp
2 tablespoons olive oil
1/2 onion, finely chopped
2 cups cauliflower, broken into pieces
1/2 cup carrots, chopped
4 cloves garlic, chopped
1 bay leaf
1 cup dried mushrooms
3 cups water
1 can coconut milk
1.5 tsp salt
sprinkle of thyme
In a large pot add oil, onion, cauliflower, carrots, garlic, bay leaf, mushrooms, and thyme. Saute on med heat until caramelized. About 10-15 minutes. Add water, coconut milk, and salt. Simmer covered for 60-90 minutes. When ready to serve, remove bay leaf and blend soup with hand immersion blender. Add in some cooked shrimp and serve.
Wild salmon on coconut rice topped with mango avocado salsa
(substitute a BBQ chicken breast if you don't like salmon)
Wild caught salmon
1 cup cauliflower rice
1/2 tsp coconut oil
1 avocado, chopped
1/4 cup fresh or frozen mango, chopped
1/2 red pepper, chopped
2 tbsp red onion, chopped
1 clove garlic, minced
1-2 squeeze lime juice
1/4 tsp real salt
Cilantro, chopped (optional)
Red chilli flakes (optional)
Cook cauliflower rice. Bake salmon in oven at 350F for 18 minutes. Add remaining ingredients in a bowl to make the salsa and let marinate on counter for 30 minutes. Assemble cauliflower rice, salmon, and mango salsa. Serve.