Ingredients
10 Large Shrimp
(peeled, deveined and tails off)1 tbsp. Sushi Soy Sauce
1 Garlic Clove (grated)
Toasted Sesame oil
1 cup Cooked Brown rice
2 tbsp. Chopped onion
3 Baby Carrots (sliced)
2 Eggs (beaten)
1/4 cup canned Bean Sprouts
(rinsed and drained)1 tbsp. Frozen Peas
1 tbsp. Frozen Corn
1 tbsp. Soy Sauce
In a small bowl add the sushi soy sauce, garlic and a few drops of sesame oil. Mix and toss shrimp in marinade. Leave in for 10 to 15 minutes.
Meanwhile, spray a saute pan and heat over medium heat. Add onions and carrots to the pan and saute for 3 to 4 minutes or until onions are translucent. Push onions and carrots to one side of the pan and the eggs and scramble. Spraying pan as needed. Now add shrimp and cook for 3 minutes each side. Add bean sprouts and toss everything together for 4 minutes. Lastly add the brown rice, soy sauce, peas and corn. Stir together for a few minutes more.
Serves 2
. When biscuits are just about ready to come out, baste them with the remaining mixture and return to oven until ready.
. Meanwhile prepare your corn in a blender. And then strain it to leave behind any pieces of corn. Slowly add the xanthan gum to the broth whisking continuously. (Don't worry if it clumps, just keep whisking and it will dissolve completely.) Once everything is smooth add in the corn. Bring soup back up to a simmer. Now while stirring clockwise, slowly pour in the eggs. Turn off the heat and serve. Top with some scallions and 
seasoning
(crushed fine)
stem side up, spray with olive oil, add salt and pepper and flip them over. Spray the tops, salt and pepper them and cook them in the oven for 15 minutes.
finely chop the crab meat and add to a 
. Now add your shrimp to the processor and pulse until shrimp almost form a paste. Add shrimp to mixing bowl. Rinse and dry your processor bowl and add garlic, onion and celery. Pulse until finely minced. Add to mixing bowl along with the remaining ingredients and pepper to taste. (Do NOT add salt to this mixture unless you are adding unsalted crackers and even then I would make one to test.) Combine well, cover and refrigerate for at least 30 minutes.
of the shrimp mixture to each mushroom, place back on baking sheet
and spray the top with olive oil and place in oven for 45 minutes.
. Add celery, peppers and onions and cook for 4 to 5 minutes until tender. Add garlic and cook 2 more minutes. Then add your browning sauce, tomato paste and ketchup, cook for 1 minute and add chicken broth and seasonings. Bring to a boil. Add the okra and diced tomatoes and reduce heat to medium. Cook for 20 minutes uncovered. Take 1 cup of the okra and diced tomatoes with a little broth and puree in a blender. (This will be the thickener for the gumbo.) Pour the pureed mixture back into the pot and cook for another 10 minutes covered. Now add the shrimp and reduce heat and let it cook for another 10 minutes. (Be sure that you pat dry your shrimp so they don't water down the gumbo.)