Taco Shrimp
Ingredients:
- 1 pound large, pre-cooked shrimp – thawed if frozen
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil (or any oil you prefer)
- Juice of 1 lime
Directions:
- In a skillet, cook the shrimp in the olive oil and sprinkle on the spices in the last few moments of cooking.
- Mix well and serve.
- Sprinkle the lime juice over the shrimp just prior to serving.
Broccoli and Lamb - you can make without the cheese
Ingredients:
- 1lb. ground lamb
- 1 tsp. sea salt
- 1 tsp. freshly-ground black pepper
- 1 tsp. fresh rosemary, chopped
- 1/2 tsp. garlic, finely chopped
- 2 Tbsp. white wine
- 3 bunches of broccoli rabe, trimmed
- 4 Tbsp. extra-virgin olive oil
- 1 tsp. garlic, finely chopped
- 1 tsp. sea salt
- 1/2 tsp. freshly-ground black pepper
- 2 Tbsp. butter
- 4 Tbsp. Pecorino Romano cheese, grated (more, if desired)
- 1 1/2 lbs. gluten-free penne pasta
Directions:
- Combine ground lamb and next 5 ingredients in a bowl. Mix until well-combined.
- Cover and refrigerate 6 hours or overnight.
- Trim the broccoli rabe stems. Bring a large pot of salted water to a boil and boil the broccoli rabe until tender, 4-5 minutes. Drain in a colander.
- When broccoli rabe is cool, chop.
- Bring another large pot of salted water to a boil.
- In the meantime, put the lamb mixture and 4 Tbsp. water in a large saute pan and heat over medium heat. Use a wooden spoon to break up the ground meat. Allow the water to evaporate and the meat to brown slightly. Add another tablespoon of water to the lamb mixture to loosen any pieces stuck to the bottom of the pan.
- Add the olive oil and garlic. Saute garlic for 3-4 minutes. Add broccoli rabe and season with salt and pepper. Cook for an additional 2-3 minutes.
- When the pasta water is boiling. Add the penne and cook according to package directions. When the pasta is cooked, drain it in a colander.
- Return the pasta to the pan and add the lamb and broccoli rabe mixture, butter and and Pecorino Romano cheese.
Pecan Crusted Dover Sole
Ingredients:
- 1/2 pound Wild caught dover sole fillets
- 3/4 cup pecan pieces
- 1 tablespoon garlic powder
- Zest of one lime
- 1 whole egg
Directions:
- In a food processor, blend the pecans, garlic powder and lime zest until well ground and blended. Transfer to a plate.
- Break the egg into a bowl large enough to roll the fish fillets in. Whisk a bit to break up the yolk and blend the yolks and whites.
- Dip the fish fillets in the egg and then into the nut mixture. Coat it well and transfer to an oiled baking dish or a parchment lined cookie sheet.
- Bake at 350 F. for 15 minutes or until cooked through.
- Allow to cool slightly and serve with a bit of fresh lime juice.
Pecan and Salmon Dip
Ingredients:
- 2 – 3 (6 ounce) cans wild-caught salmon OR 6 oz. shredded, baked salmon
- 4 – 6 ounces pecan pieces
- Juice of 2 lemons
- 1/4 – 1/2 cup water (start small and add more as needed)
- 1 teaspoon dried parsley
- 1 teaspoon dill (plus more to taste)
- Salt to taste
- Apples or cucumbers, sliced for dipping or in disks for topping.
Directions:
- Put the pecans, lemon juice, water, parsley and dill into a food processor. Blend until smooth. Add more water as needed to achieve a smooth but thick and creamy past. Almost like thick pancake or muffin batter.
- Put the nut butter and salmon in a medium mixing bowl and mix to blend. Stir in more dill and salt to taste.
- Slice cucumber, apples or even clean bread to enjoy with this.
Good luck!
