Coconut Shrimp Soup

This recipe happened by complete accident, but I am so glad it did!  I had planned on making shrimp soup, but realized I forgot to get half and half at the store.  So I made do with what I did have in the pantry.... coconut milk.  As it turns out, nothing could have complimented the shrimp more.  Plus I added a touch of lime juice that really pulled everything together.  I will definitely be making Coconut Shrimp Soup again!

Coconut Shrimp Soup:

Ingredients:
3 tbsp olive oil
1 lb. shrimp, peeled and deveined
1 small yellow onion, chopped fine
1 clove garlic, minced
1/2 cup roasted red peppers
1 bundle cilantro
1 14 oz. can diced tomatoes with green chilies
1 13.5 oz. can coconut milk
2 tbsp. sriracha
1 lime, juice
salt and pepper

Directions:
1.)  Heat the olive oil in a soup pot.  Add the onion, allowing it to become translucent.  Add the garlic and roasted red peppers and cook until heated through.

2.)  Add the tomatoes with the juice, shrimp, and cilantro to the pot and simmer until the shrimp is completely cooked through.

3.)  Pour in the coconut milk, sriracha, and lime juice, cooking until just heated through.  Season with salt and pepper as needed.

4.) Serve hot with fresh cilantro and a lime wedge.

Lemon Spinach and Shrimp Florentine with Baked Cheesy Cherry Tomatoes

These two recipes compliment one another so well that they can share a post.  I used Dreamfield's Pasta and highly recommend it if you have never tried their line of products.  Dreamfield's only has 5 digestible carbs per serving.  It is a great option for those on low carb diets or diabetics and tastes terrific.  Any pasta can be substituted in this recipe though.

Lemon Spinach and Shrimp Florentine

Ingredients:
8 ounces of angel hair pasta
2 tbsp. butter
1 lb. shrimp, peeled and deveined
1 tbsp. garlic, minced
1 tsp. crushed red pepper
1 tbsp. lemon juice
½ tsp. salt
½ tsp. pepper
1 package spinach

Directions:
1.)  Cook the pasta according to the package instructions. Drain well, set, aside, and keep warm.

2.)  In a large skillet, melt the butter. Then add the shrimp, garlic, and crushed red pepper. Cook for about 5 minutes or until the shrimp are cooked through. Add the cooked pasta, lemon juice, salt, pepper, and spinach. Cook until the spinach begins to wilt. Stir well to combine all the ingredients and serve immediately. This recipe serves 4 people.

Baked Cheesy Cherry Tomatoes with Herbs

Ingredients:
1 container cherry tomatoes, halved
1 tbsp. olive oil
Salt and pepper
½ cup Parmesan cheese, shredded
1 tsp. thyme
1 tsp. oregano
1 tsp. basil

Directions:
1.)  Chop the tomatoes into halves and arrange them on a baking sheet. Drizzle with the olive oil and salt and pepper the tomatoes to your liking.

2.)  Sprinkle the Parmesan cheese on top then with the thyme, oregano, and basil.

3.)  Bake in a 350 degree oven for about 10 minutes.

Black Bean Tostadas, Shrimp Tampico Style

This recipe is perhaps my favorite because it reminds me of living on my own for the first time in college.  These tostadas were the equivalent of the Ramen noodles that some people survive on.  Plus, when I made them back then, I didn't put meat on them, so for the poor girl working two unpaid internships, they were a staple.  My grown up version adds shrimp and we make them all the time.

You'll need:
1 yellow onion, finely chopped
3 cloves of garlic, minced
1 can of Rotel with green chilies, drained
1 can low sodium black beans, drained
1 jalapeno, seeded and chopped
shrimp, peeled and deveined
5 tortillas (we use Mission Carb Balance)
olive oil

After chopping the onion, jalapeno, and garlic, place them in a skillet with a little olive oil over medium high heat.  If you are using shrimp, you can add them at this time too.  Allow the onion to soften.  Make sure the Rotel and black beans are completely drained before adding them to the skillet.  Lower the heat and allow to warm all the way through. In the meantime, brush each side of the tortillas with olive oil and place in a 350 degree oven for about 8 minutes, flipping them halfway through.  Once they are crisp and lightly browned,  remove them and allow to cool.  Top with the black bean mixture.  If desired you can add shredded cheese and a lime wedge to garnish.