Tahini Shrimp Stir-Fry

Ingredients

2 pkgs. Angel Hair Miracle noodles
1 lb. Clean Medium Shrimp
1/2 cup Carrot sticks
1/2 onion (sliced)
1/4 cup Frozen cut Green Beans
2 tbsp. Ginger Garlic Stir-fry Oil
2 tbsp. Liquid Aminos (subtitute light soy sauce)
Sesame seeds (optional)

Marinade

2 tbsp. Sesame Tahini
2 tbsp. Mirin
1 tbsp. Plain Rice Wine Vinegar
1/4 cup Liquid Aminos
2 cloves garlic (minced)


Combine all marinade ingredients and add to shrimp.  Let shrimp marinade for at least 15 minutes.

Dry roast your miracle noodles by first rinsing noodles very well then cut and pat dry.  Add to a nonstick pan over medium-high heat and toss for 2 minutes.  Set aside.

Preheat wok or pan add 1 tbsp. of ginger garlic oil and then add your carrots and onions.  Stir fry for 2 to 3 minutes.  Set veggies aside then drain your shrimp.  Add remaining oil and add shrimp to the pan.  Stir fry for 2 minutes then add noodles, carrots and onions.  Cook for 2 minutes then add 2 tbsp. liquid aminos and frozen cut green beans.  Toss for another 2 minutes then take off the heat.  Garnish with some sesame seeds and serve!

Enjoy this simple and flavorful stir-fry!

Low Carb Seafood Corn Chowder

Ingredients

2- 6 oz. cans of Crab Meat
6 oz. Sea Scallops (diced)
1 lb. Extra Large Shrimp 18/20's (tails off, roughly chopped)
1- 8 oz. pkg. Louis Kemp Lobster Delights
4 slices Low Sodium Bacon (chopped in 1/2" pieces)
1- 12 oz. bag of Steamfresh Frozen Garlic Cauliflower (chopped)
1 1/2 cups Frozen Corn Kernels
1/2 Sweet Onion (diced)
2 stalks Celery (finely diced)
4 cups Low Sodium Chicken Broth
2 cups Milk (I used Lactaid)
2 cups Heavy Cream
1 to 2 tbsp Xanthan Gum (depending how thick you like it, I used 2)
1/2 tsp Dried Thyme
2 tbsp Old Bay seasoning
2 tsp Sea Salt
2 tbsp Diced Pimentos
2 tbsp Chopped Parsley
1 tbsp Butter *optional
Pepper to taste

Let's first start by cooking our bacon in the soup pot.  Once bacon is crisp remove it with a slotted spoon to some paper towel.  Depending on how fatty your bacon was you'll want to drain off all but 1 tbsp of the drippings.  Add your celery and onions to the bacon fat and saute over medium-low heat for 5 minutes.  Meanwhile season all your seafood with the salt and pepper to taste. Once your onions are translucent add your milk, heavy cream, broth, thyme and Old Bay to the pot and raise the heat to medium-high and bring to a simmer.  When soup is simmering you are ready to thicken it with the xanthan gum. (I like to use a small strainer and sift it in while whisking to avoid any clumping.)  Now add your frozen corn and cauliflower (which will help loosen the soup a little more.)  Simmer for 10 minutes then reduce the heat to medium-low and add all your seafood, bacon pieces and pimentos.  Continue to simmer for 10 minutes or until seafood is cooked through.  Now off the heat add your parsley, butter and season with pepper to taste.

This is a very comforting creamy chowder recipe for those cooler fall days.
Recipe makes A LOT of chowder (which is great if you have a large family like me.)

Serving size 1 cup
Makes about 10 servings

Low Carb Shrimp & Mushroom Pad Thai

Ingredients

12 oz. Small Shrimp (deveined, tails off)
2- Pkgs. Miracle Noodle Shirataki Fettuccine
1- 8 oz. Pkg. Fresh Mung Bean Sprouts
1- 15 oz. can Straw Mushrooms (rinsed and dried)
2 eggs (lightly beaten)
1 cup Carrot matchsticks
1 Green Onion (sliced)
2 tbsp Cilantro (chopped)
Nonstick cooking spray

 Sauce
1 tbsp + 1 tsp Fish Sauce
1/4 cup Tamarind Paste
1/4 cup + 1 tbsp Soy Sauce
2 tbsp + 1 tsp Smart Balance Chunky Peanut Butter
1 tsp Sriracha
1 tbsp Splenda
1/2 tsp Lime juice

First combine all the ingredients for the sauce.  Add 3 tablespoons of the sauce to the shrimp and let marinade for 10 to 15 minutes.  Meanwhile, prepare your veggies.  Prepare your noodles by rinsing them under cold water for a few minutes then placing them in a bowl and heating them for 2 minutes in the microwave.  Then pat the noodles completely dry.  Next add the eggs to a small skillet that has been sprayed with nonstick cooking spray to make an omelette.  Once eggs are done, transfer to a cutting board and slice into strips.
Now heat a wok on high heat and spray with nonstick cooking spray.  Add the mushrooms and cook for 2 minutes then add the shrimp and cook for another 2 minutes or until almost cooked through.  Now add all the remaining ingredients (except for green onions and cilantro) including the sauce.  Cook for 5 minutes.  Turn off the heat and toss in the green onions and cilantro.
Serve with a wedge of lime and top with some fresh chopped cilantro for garnish.

Makes 4 to 6 servings

Shrimp Jap Chae (Low Carb)

Ingredients

1 lb. Large shrimp (21-25) Cleaned, tails off
2 pkgs. Miracle Noodle Shirataki Angel Hair
1 cup Carrot matchsticks
5 Green Onions (cut to 1" pieces)
1- 6 oz. bag of Baby Spinach (torn)
8 Dried Shitake Mushroom caps (reconstituted and sliced)
1- 15 oz. can Straw mushrooms
1 cup Sliced Baby Portobello mushrooms
1 small Sweet Onion (sliced)
2 Eggs (beaten)
2 Garlic cloves (minced)
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1 tbsp. Fish Sauce
2 tbsp. Splenda
1 tsp. Toasted Sesame oil
2 tsp. Sesame seeds
Nonstick spray
Pepper to taste

Let us first make the sauce/marinade for our jap chae.  Combine the soy sauce, rice vinegar, fish sauce, garlic, splenda, 1/4 cup of the water used to reconstitute your shitake mushrooms and 1/4 tsp of the sesame oil.  Add a 1/4 cup of the sauce to the shrimp and marinade for 30 minutes.  Meanwhile prepare your noodles according to package instructions.  Drain and rinse the straw mushrooms and pat them dry.  Make an omelette with the beaten eggs and set aside to cool slightly in order to slice it into strips.
Now heat your wok with some nonstick spray and add all your mushrooms.  Saute for 5 minutes then add 1 tbsp of the sauce.  Now add the carrots and onions and saute for another 5 minutes.  Once onions and carrots have slightly softened add the noodles and the remaining sauce.  Toss for 5 minutes then remove from the wok.  Wipe your wok clean and spray it again.  Get the wok very hot and then add the shrimp.  Cook for 3 to 4 minutes then return the noodle vegetable mixture to the wok.  Add the remaining sesame oil, sliced omelette, green onions and sesame seeds.  Add pepper to taste and toss together for another 3 to 4 minutes.

Serves 6 to 8

Balsamic-Basil Shrimp with Caprese Salad

Ingredients

Shrimp Marinade
6 to 8 Basil Leaves (chopped)
2 tbsp. Aged Balsamic Vinegar
1 tbsp. Dijon Mustard
1 tbsp. Olive oil
Salt and Pepper to taste

1/2 lb. Large Shrimp (cleaned)
Nonstick Olive oil spray

Caprese Salad
1 Vine Ripe Tomato (sliced)
4 Slices Fresh Mozarella
4 to 6 Large Basil Leaves (chiffonade)
Aged Balsamic Vinegar
Olive Oil
Salt and Pepper to taste

Combine all the marinade ingredients and add the shrimp.  Let the shrimp marinade for at least 15 minutes.  Meanwhile prepare the caprese salad by alternating slices of mozarella and tomato.  Sprinkle with the basil chiffonade then drizzle with balsamic and olive oil.  Add salt and pepper to taste.  Set aside.

Heat a large saute pan with olive oil spray.  Add shrimp in a single layer and cook for 2 minutes on each side.
Serve shrimp with a drizzle of balsamic vinegar along with a side of the caprese salad.

Serves 2 to 4

Creamy Shrimp with Mushrooms

Since having my surgery almost 7 months ago I find that shrimp is one of the foods I tolerate best.  This recipe for shrimp with mushrooms reminds me a lot of a stroganoff.  It's creamy tangy and delicious.

Ingredients
20 Large Shrimp (peeled and deveined)
6 White Mushrooms (sliced thin)
1/4 cup Onion (sliced)
1/2 tsp. Goya Adobo seasoning
1/4 cup Plain Greek Yogurt (you can substitute with sour cream)
1/2 cup Water
1/4 cup Shredded 6 Cheese Italian blend
1 tbsp. Fresh Parsley (*optional)
Black Pepper to taste
Nonstick Olive Oil spray

Preheat a large skillet with nonstick spray.  Add sliced mushrooms and onions and 1/8 tsp. of the Goya Adobo seasoning.  Reduce heat to medium and saute for 5 minutes or until tender and slightly browned.  Meanwhile toss the shrimp with the remaining seasoning and add pepper to taste.  Turn the heat up to medium-high and add the shrimp.  Saute for 2 minutes then add the water to help deglaze the pan.  Cook for another 2 minutes or until shrimp are just cooked through.  Turn off the heat and stir in the yogurt, cheese and parsley.  Serve on top of some low carb pasta noodles or as is with a side salad.  Enjoy!

Scallop Pad Thai with Shirataki Noodles

Ingredients

8 to 9 Large Sea Scallops
2 tbsp. Dry Roasted Peanuts or Cashews (chopped)
1 Green Onion (sliced in 1" pieces)
2 Eggs
1 cup Fresh Bean Sprouts
1/2 cup Carrot Matchsticks
1 Pkg. Miracle Noodle Shirataki Fettuccine
1/3 cup Goya Tamarind Pulp (thawed)
3 tsp. Smart Balance Peanut Butter
3 tsp. Fish Sauce
2 tsp. Soy Sauce
2 tsp. Stevia Extract in the Raw or Splenda
1/2 to 1 tsp. Sriracha Hot Chili Sauce
Salt and Pepper
Nonstick Canola Spray

Combine tamarind pulp, peanut butter, fish sauce, soy sauce, sweetener and chili sauce.  Whisk them all together and set aside.
Pour shirataki noodles onto a mesh strainer and rinse well, for about 2 to 3 minutes.  Shake out all the excess water, put them in a microwave safe bowl and nuke for 1 minute.  Then drop them on some paper towel and pat dry, at this point you can cut them to any size you prefer.  Set aside.
Preheat your wok or a large pan.  Meanwhile, season your scallops with salt and pepper to taste.  When wok is ready spray with canola oil and add the scallops.  Cook for 2 to 3 minutes on each side.  Move them to a plate when ready.  Now add some more spray if necessary and add the carrots and bean sprouts.  Cook for 2 to 3 minutes.  Push the vegetables to the sides of the wok and crack the eggs into the center of the pan.  Scramble with a wooden spatula and push to the sides when ready.  Add more spray and add noodles and pad thai sauce.  Bring all the ingredients together using 2 wooden spatulas to toss everything together.  Lastly add the green onions, scallops and chopped nuts.  Cook for another 3 minutes while gently tossing everything together.
Serve with a wedge of lime and some fresh cilantro.  Enjoy!

Mojito-Lime Shrimp with Pico de Gallo

Ingredients

2 lbs. Large Shrimp (peeled & deveined)

Marinade

3 Limes (juiced and zested) about 1/2 cup juice
12 Mint leaves (chopped fine)
2 tsp. Splenda or Stevia Extract in the Raw
1 tsp. Sea Salt
1/2 tsp. Garlic Powder
1/4 tsp. Rum extract
Pepper to Taste

Pico de Gallo

6 Plum Tomatoes (2 pureed, 4 diced)
1/2 Vidalia Onion (finely chopped)
1 cup Cilantro (chopped)
2 Limes (zested and juiced)
1 Jalapeño (seeded and finely diced)
1 tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste


For the pico de gallo:  Combine all ingredients and chill for at least 30 minutes.

For the mojito shrimp:  In a stainless steel bowl add mint and sweetener.  Muddle the leaves with the sweetener then add the rest of the marinade ingredients and whisk together.
Add the shrimp to the marinade and toss together.  Let the shrimp sit in the marinade for at least 10 minutes.  Toss the shrimp every 5 minutes or so to distribute the marinade evenly.
Meanwhile preheat your outdoor grill and grilling platter.  Once the grill is ready add some shrimp and cook for 4 to 5 minutes then turn the shrimp over and cook for another 2 to 3 minutes.  Repeat this process until all the shrimp has been cooked.

Serve with some of the homemade pico de gallo and enjoy!

Shrimp & Scallop Scampi with Spinach & Bacon Couscous

Ingredients

1 lb. Large Shrimp (peeled and deveined)
1/2 lb. Sea Scallops
1 Garlic Clove (grated)
1/2 tbsp. EVOO
1 tbsp. I Can't Believe It's Not Butter stick
1 tsp. Chopped Parsley
1 Lemon (zest and juice)
Salt and Pepper to taste

Marinade

1 lemon (zest and juice)
1/2 tsp. Dried Thyme
1 1/2 tsp. Salt
1 tsp. Garlic Powder
Pepper to taste

Couscous

1 cup Whole Wheat Couscous
1 1/2 cups Chicken Broth
1 cup Fresh Spinach (chopped)
4 tbsp. Hormel Bacon Bits (or 4 cooked slices chopped)
1/2 Onion (diced)
1 Garlic Clove (grated)
1/2 tbsp. EVOO
1/2 tbsp. Fresh Lemon juice
Salt and Pepper to taste

First prepare the marinade for the shrimp and scallops by combining all the ingredients.  Toss the shrimp and scallops in the marinade and let them sit in it for at least 10 minutes and no more than a 1/2 hour.
While we wait for the seafood to marinade let's start on the couscous.  Bring chicken broth to a boil then add the couscous, cover and turn off the heat.  Meanwhile, heat EVOO in a saute pan and add the onions, cook for 5 minutes or until they are a light golden color.   Add the garlic and bacon bits and saute for another minute.  Add the chopped spinach, salt and pepper to taste and cook for another 2 minutes.  Fluff the couscous with a fork and add the spinach mixture to it.  Add the lemon juice and salt and pepper if needed.
Drain the shrimp and scallops.  Heat the EVOO and butter in a saute pan and add the scallops first.  Cook for 2 minutes before adding shrimp.  After adding the shrimp, add the garlic, lemon juice and zest.  Cook until shrimp are pink, then add the parsley off the heat.  Season with salt and pepper if needed.

Shrimp Wonton Soup

Ingredients

10 Nasoya Wonton Wrappers

Wonton Filling

1/4 cup Leftover Shrimp dumpling filling (recipe here)

Broth

8 cups water + 2 tbsp. Low Sodium Chicken Bouillon Powder
1/2 tsp. Xanthan gum
1/4 cup Frozen Chopped Leaf Spinach
1 1/2 tsp. Dumpling dipping sauce (see recipe here)
Ground White Pepper to taste
1 Green onion (chopped) *optional

Place wonton wrapper in your hand so that it looks like a diamond. Add about a teaspoon of filling.

Wet the upper edges with water and fold the bottom half over and press at the seams to seal.

Wet one of the lower edges and bring both ends together and press to seal.

Set wontons aside.  In a 6 quart saucepan combine the water, bouillon, xanthan gum and dipping sauce whisk until the xanthan gum and bouillon have dissolved and bring to a boil.  Once boiling lower heat to medium and carefully add  your wontons.  Stirring constantly so that dumplings do not stick to the bottom.  Once wontons float to the top add your spinach, simmer for 2 minutes and turn off the heat.
Add 2 to 4 wontons to a bowl and ladle some broth over it, top with green onions.

These delicate wontons are sure to satisfy your urge for chinese!

NOTE:  The wonton wraps I use have 30g net carbs for 8 wraps.  So it's about 4g carbs per wrap, which I don't think is that bad, especially considering they are filled with protein and they are quite light.