Sautéd Cilantro Lime Shrimp Meal.

MENU: Cilantro Lime Shrimp over Sautéd Broccoli, with side of Avocado.  Plant Paradox approved.

Shrimp:
1/2 onion, sliced into 1/8ths
2 cloves garlic, sliced thin
1 # shrimp
1/2 c. lime juice, fresh if possible
cilantro; handful cleaned and ripped into small pieces.

1. sauté the onion in olive oil, medium pan/medium heat, until translucent; Add garlic for the last 30 seconds/minute.
2. Add the rest: shrimp, lime, cilantro.  Salt and pepper as you like. Cook 7-8 minutes, or until shrimp is pink/done, stirring frequently.

Broccoli: prepare Su Ching Style.

Avocado: give 1/2 per person, and scoop it out in chunks or slices.

MEAL: Either serve each plate with individual items, or serve it all on top of each other with plenty of lime sauce drizzled over the assortment!  Enjoy!

Spanish Shrimp, *A good Lenten option. Passed to Marya by Mom in her Appleton teaching days...

*Serve over rice or fold into flour tortilla shell.

1 T. olive oil

1-2 medium yellow or white onions, cut into 1/8ths

3 peppers: green/yellow/red, cut into strips

2 cloves garlic, finely chopped

1/2 # shrimp, uncooked/peeled/deveined (about 20)

1/4 c. lime juice (fresh is best)

1 T. snipped fresh cilantro

*1/3 tsp. crushed red pepper IF you want heat.

1. Heat a large skillet over medium
2. add oil and saute: onions and peppers; about 15 minutes; add garlic for last minute.
3. Stir in all remaining ingredients: shrimp, lime, cilantro (can't have too much of cilantro)!
4. cook 7-8 mins. until shrimp is pink/done.

*Serves 4, about 1 1/4 cup servings.

Coconut-Curry Shrimp & Noodles

1, 8 oz. pack rick noodles
1 bunch scallions
1 T. Canola Oil
1, 1-in. piece ginger, peeled and chopped
1 clove garlic, finely chopped
1 T. red curry paste
1, 13.66 oz. can coconut milk
1/2 c. chicken broth
3/4 t. salt
1# peeled/deveined shrimp

*Cilantro and lime for serving!

1. cook noodles according to package/drain; set aside
2. thin slice the scallion whites; cut green parts into 1 inch pieces.  keep separate.
3. Heat oil in a large skillet (med/high).  Add: garlic, ginger, scallion whites.  Cook, stirring constantly for 1 minute...until fragrant.
4. Add curry paste, keep stirring, for 1 more minute.
5. Add: coconut milk, broth, and salt; bring to boil, while continuing to stir.
6. Reduce to simmer; add shrimp and scallion greens.
7. Simmer 2-3 minutes more until shrimp are cooked. 
8. Add noodles to bowls, and garnish and dress to taste with lime!

Jumbalaya, Not Authentic, but still good...

3T. oil
2T. Cajun Seasoning

10 oz. sausage (I used leftover Kielbasa)
1 # chicken, cut up

1 onion, diced
1 green pepper, diced
1 red pepper, diced
2 stalks celery, chopped

4 cloves garlic

14 oz. crushed tomatoes (diced works, too)
1 t. salt
1/2 t. pepper
1 t. thyme
1 t. oregano
1/2 t. hot pepper sauce (good old Red Hot works beautifully)
2 t. Worcestershire sauce

1 1/2 c. uncooked rice
3 c. chicken broth

1 # shrimp, uncooked

*Green onion for garnish

DIRECTIONS:

1. Cook sausage/chicken in the oil, and 1T. cajun seasoning.
2. remove meat, and sauté the onions/peppers/celery until soft/clear.
3. add garlic for 30 seconds
4. then stir in tomatoes, spices, and 2 sauces, AND the last 1T. Cajun Seasoning, AND the sausage/chicken.    Cook 5 minutes.
5. Add rice & broth; boil, and then reduce/cover/simmer for 20-25 minutes until absorbed.  Stir occasionally if needed
6. Add shrimp to top, and cook 5 more minutes (until they are done).

*Garnish, and season final product as needed!

Shrimp Burritos

OK, so this is Marya posting, and this is a style for preparing shrimp so as to then use them--instead of chicken--for burritos...int the way you have all seen me make them.


2 pounds shrimp (shells and tails removed); *This amount made about 12 burritos.
olive oil
4 tsp minced garlic
1/4 cup lime juice (fresh is best)
1/8 - 1/4 cup fresh cilantro; *Approximate measurement; ripped into small pieces w/ no stems.
1 tsp. crushed red pepper flakes (to taste)

1. Cover the bottom of a pan with oil; warm oil and stir around the garlic until softened (brown, NOT BURN).
2. Stir in the rest of the ingredients, and cook until shrimp turns pink. Stir frequently, and make sure it is cooked through.
3. Scoop out the shrimp with a slotted spoon, and chop to smaller pieces; return to liquid once chopped.
4. Scoop spoonfuls into your burritos and ENJOY!!!
   

SO GOOD!!

Rob's Shrimp Scampi

Proudly, I can say that I post this upon request.....RUBY!!!! :)
Don't forget, serve with rice.

Ingredients:
1 1/2 pounds large shrimp, uncooked for best results
1/3 cup butter
4 tbsp minced garlic
6 green onions, thinly sliced
1/3 cup dry white wine
2 tbsp lemon juice, fresh if possible
2 tbsp chopped fresh parsley (or dried is fine)
salt and pepper to taste

1. Rinse raw shrimp (shelled and veined) and set aside.
2. Heat butter in large skillet over medium heat.
3. Cook garlic for 1-2 minutes, or until softened, but not browned.
4. Add green onions, wine, lemon juice, and the shrimp. Cook until shrimp are pink and firm--about 1/2 min. on each side.

Serve over rice, and ENJOY!