All posts filed under: Seafood

Curry & Kelp (Shrimp Coconut Curry with Kelp Noodles)

I have been hearing a lot about the health benefits of Kelp Noodles and I really wanted to try them out. Aside from being gluten-free, wheat-free and raw, kelp noodles are a type of seaweed that are jammed packed with nutrients. Now I LOVE Thai curry oh so much so I decided curry and kelp would be a perfect match! Here is my creation and I hope you enjoy it as much as my family did. INGREDIENTS: 3 Tbs Ghee 2 Onions Chopped 3 Cloves Garlic 2 Tbs Tomato Paste 2 Tbs Curry Powder (I use Penzeys Spices) 1 Cinnamon Stick 2 Dried Chiles 1/2 Cup chopped carrots 1 cup chopped broccoli Salt & Pepper to Taste 2 Cans of Coconut Milk 2 Cups Chicken Stalk 1 lb shrimp 1/4 cup Cilantro 1 Lemon Juiced DIRECTIONS: Heat Ghee in a large pot over medium-low heat. Add the onions and garlic and cook slowly until the onions are very soft, about 15 minutes. Add tomato paste, curry powder, cinnamon stick, and chiles and stir. Season with salt …

Paleo Crab Cakes

1 pound crab meat 2 tablespoons finely diced red onion 2 tablespoons flaxseed oil Vegenaise 1 teaspoon crushed garlic salt and pepper to taste 1 egg 2 tablespoons coconut flour 1 teaspoon worcestershire sauce 1 teaspoon dry mustard 2-4 tablespoons coconut oil Shredded green cabbage for garnish Mix the crab with the onion, mayo, garlic, sea salt, pepper, egg, coconut flour, worcestershire, and dry mustard in a large mixing bowl.  In a large skillet, heat the coconut oil over medium heat for 1 minute.  Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown.  Makes approximately 8 crab cakes. Serve on top of the shredded green cabbage. I mixed sriracha chili sauce in 1/2 cup of vegenaise and added 1 tsp crushed garlic and placed it on top of the crab cake.

Seared Alaska Scallops with Jalapeno Cream Sauce

Hello Everyone, This is my first non-vegetarian blog post and I hope you all enjoy it. I am a huge fan of Rick Bayless an award-winning chef and cookbook author. He is also the  founder of the Frontera Farmer Foundation, an organization that supports small local farmers. Rick Bayless has changed the image of Mexican food in America. In his restaurants he believes in using organic local produce and I think he has added an elegant healthy twist to mexican cuisine. I have not been to his restaurants in Chicago but I have eaten at Red O in Los Angeles many times, and it is delicious. Last night I made one of Rick’s Dishes, Seared scallops with jalapeno cream sauce. Here is the recipe. 16 lg. Alaska Scallops, 20/30 count (about 1-1/4 lbs.), tough opaque “foot” on side of each scallop pulled off 2 T. fresh lime juice About 1/4 t. salt, plus more for sprinkling on the scallops Black pepper, freshly ground, as needed 1-1/2 T. olive oil 1-1/2 c. roasted Jalapeño-Cilantro Salsa (recipe on page 35) 1/2 …