by ffadmin Oct 9, 2014 | Broths & Soups , Food & Recipes
Makes 4 servings
Gingered Shrimp & Snow Pea Soup
4 cups no-salt-added vegetable broth ¼ cup fresh ginger, sliced ¼ to ½ teaspoon cayenne pepper, or to taste 2 cups snow peas, trimmed 1 pound shrimp, peeled and deveined 1 lemon, cut into wedges 2 tablespoons fresh cilantro or parsley, chopped
Place the broth and ginger in a large pot; cover and simmer over medium-high heat for 15 minutes. Strain out the ginger and return the broth to the pot. Add cayenne and snow peas; cover and simmer for about 5 minutes. Add the shrimp and cook until firm, about 3 minutes. Ladle the soup into bowls, squeeze a lemon wedge over each; garnish with parsley or cilantro.
3.2.2885
Vegetable Broth using our recipe!
*Notes: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Oct 7, 2014 | Entrees , Food & Recipes
Makes 2 servings
Shrimp Creole
8 ounces shrimp, peeled and deveined 4 tablespoons no-salt-added vegetable broth 3 green onions (white parts only), thinly sliced ½ cup celery, thinly sliced ½ green pepper, diced ½ red pepper, diced 2 garlic cloves, minced 1 (14.5 ounce) can no-salt-added tomato sauce ½ cup filtered water 1 teaspoon fresh parsley, chopped ⅛ teaspoon cayenne pepper
Warm the broth in a nonstick skillet over low-medium heat. Add the green onions, celery, green and red peppers, and garlic; saute until tender. Add the tomato sauce, water, parsley, and cayenne; simmer uncovered for 20 minutes. Add the shrimp and stir; bring to a boil, then reduce heat to low and cover. Let simmer for 15-20 minutes or until the shrimp are done.
3.2.2885
Vegetable Broth or Simple Tomato Sauce !
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jul 5, 2014 | Entrees , Food & Recipes
Serves 2 (3 caps each)
Shrimp Stuffed Portobello Mushrooms
2 celery stalks, chopped 2 scallions, chopped 4 button mushrooms, chopped 2 garlic cloves, chopped 4 tablespoons no-salt-added vegetable broth, divided 8 ounces of shrimp, peeled, deveined, and cooked 6 black olives, chopped 1 Roma tomato, chopped 4 tablespoons no-salt-added tomato sauce Pinch cayenne Juice of ½ lemon 1 tablespoon fresh cilantro, chopped 6 portobello mushroom caps, with underside brown gills removed
Preheat the oven to 400°F. In a nonstick skillet over medium heat, saute celery, scallions, button mushrooms, and garlic in 2 tablespoons of broth; about 8 minutes or until soft, adding more broth if needed. Place the sauteed veggies in a food processor with cooked shrimp and all other remaining ingredients, except the portobello mushrooms; pulse the processor until mixture is finely chopped. Place spoonfuls of the mixture on the underside of the portobello mushrooms. Bake on a nonstick baking sheet for about 30 minutes.
3.2.2885
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jun 16, 2014 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Shrimp Ceviche
½ pound raw shrimp, peeled and deveined Juice of 1 lemon Juice of 1 lime 1 cup cucumber, peeled and diced ½ cup red onion, finely chopped 1 jalapeno, seeded and finely chopped 1 large tomato, diced 1 tablespoon cilantro, chopped
Fill a pot with water and bring to a boil. Add the shrimp and boil until cooked through, about 3 minutes; remove from the water and set aside. When the shrimp has cooled, chop into bite-size pieces and place in a large bowl. Add lemon juice, lime juice, cucumber, onion, and jalapeno to the bowl; toss to coat and refrigerate for about 1 hour. Add tomato and cilantro to the shrimp mixture; toss to combine.
3.2.2885
Variation: You could also make this recipe using the Fiery Shrimp Skewers recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Feb 16, 2014 | Broths & Soups , Food & Recipes
Makes 4 servings
Crockpot Jambalaya
5 cups no-salt-added chicken broth 4 bell peppers (red, orange, green, or yellow), chopped 1 (14-ounce) can of diced tomatoes 1 onion, chopped 10 oz frozen okra 2 cloves of garlic, chopped 1 lb large shrimp, peeled and deveined 2 boneless, skinless chicken breasts, diced 3-4 tablespoons Rajin’ Cajun Seasoning
Combine the chicken broth, peppers, tomatoes, onion, okra, garlic, chicken, and seasoning in the crockpot. Cook on low for 6 hours (or high for 4 hours) Add the shrimp to the crockpot in the last 15-20 minutes.
3.2.2885
Rajin’ Cajun Seasoning mix and no-salt-added Chicken Broth with our recipes!
Variation: Try adding different vegetables like zucchini, asparagus, or mushrooms. You can also add different varieties of seafood, depending on what is fresh at your local grocer.
*Note: Remember to include ingredients when calculating daily intake allowances.
