Place the olive oil in a medium skillet over medium heat. Add the shallot and cook slowly for about 5 minutes until they are slightly soft and translucent.
Add the shrimp and cook for about 6 – 8 minutes on the first side. Turn.
Add the capers, lemon juice, salt, pepper and maple syrup. Cook for about 6 – 8 minutes.
Add the lemon zest and fresh thyme and cook for about two minutes, tossing frequently. Serve.
Place the butter and olive oil in a large skillet over medium heat.
Add the garlic and shallot. Cook gently over medium heat. Stir frequently and don’t let the shallot or garlic brown.
When they are soft, add the paprika and cook for about 2 minutes.
Add the shrimp and cook for about 8 minutes, until the shrimp are pink and firm.
Add the lemon juice, salt, pepper and wine.
Toss for about 1 minute and serve.
Whisk together the peanut butter, coconut milk, water, soy sauce, cayenne pepper, rice vinegar, ginger and pepper.
When the sauce is well blended, set aside.
Place the sesame oil in a large skillet over medium high heat.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the celery and carrots.
Cook for about 2 minutes. Stir frequently.
Add the peanut sauce and stir.
Add the rice noodles and cover. (Do not precook the noodles.)
Cook for about two minutes and stir the noodles into the sauce using tongs.
Cover and cook for another two minutes and stir.
Add the shrimp and cover. Stir the shrimp and the noodles about every 2 minutes. The shrimp will take about 8 – 10 minutes to cook through.
Add an additional water 1/4 cup at a time as needed.
Serve topped with cilantro.
Place the shrimp shells in a sauce pan with the peel from the carrot, the mushroom stems, the stems from the green onions, and the core from the bok choy.
Add the ginger and 3 cups of water.
Place over medium high heat and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.
Strain the broth, discard the solids, and return the liquid to the sauce pan.
Add the soy sauce, mustard and peanut butter. Whisk until smooth.
Place the remaining water in a large sauce pan over high heat.
When the water boils, add the rice noodles. Reduce the heat to low. Stir occasionally.
Place the sesame oil in wok or large skillet over high heat.
Add the red pepper flakes and when the oil is hot add the carrots. Cook for about 3 minutes, stirring frequently.
Add the mushrooms and stir. Cover and cook for about 2 minutes. Stir at least twice.
Add the green onions, bok choy and shrimp. Stir.
Cover and cook for about 4 to 5 minutes until the shrimp are cooked. Stir frequently.
Drain the noodles and add to the wok with the sauce.
Toss until well blended.
Serve sprinkled with the sesame seeds.
Place the olive oil in a skillet over medium-high heat.
When the oil is hot add the garlic, shallots olives and almonds. Cook, tossing frequently, for about 5 minutes until the shallots begin to soften. Add the salt, pepper and shrimp.
Cook, tossing frequently, for about 6 – 8 minutes. As the shrimp begin to turn pink add the white wine and oregano. Cook for about one minute more until the shrimp are done. Serve.
Place the mushroom stems in a small saucepan with the water over high heat. When the water boils, reduce to a simmer and simmer for 20 minutes. Strain the water into a small bowl or measuring cup, discard the stems, and set aside the mushroom tea.
Place the wine and cornstarch in a small dish and whisk until well blended.
Place the sesame oil in a large skillet or wok over high heat.
Add the five spice powder and stir well.
Add the garlic and ginger and stir well for about one minute.
Add the mushrooms and cook for about 3 to 5 minutes until they are slightly wilted.
Add the shrimp and cook for about 5 minutes, stirring frequently.
Add the soy sauce, vinegar, pepper, and snow peas.
Cook for about 3 to 5 minutes. Stir frequently.
Add the mushroom tea and white wine/cornstarch mixture and stir well. Cook for about one minute until the sauce begins to thicken. Serve over brown rice.
Place the water in a medium sauce pan over high heat.
When the water boils, add the rice and reduce the heat until the water is simmering.
Partially cover and cook for 35-40 minutes, or until about 2 tablespoons of the water remains.
While the rice is cooking, place the olive oil in a large skillet over medium heat.
Add the garlic and onion and cook for about 4 minutes until just barely soft.
Add the red bell pepper and cook for another 2 minutes.
Add the lime juice, diced tomatoes, water, chipotle, salt, pepper, cumin, and oregano.
Cook, stirring frequently, over medium-low heat for about 45 minutes.
The sauce will reduce by about half. If the sauce is done before the rice, reduce the heat to low.
When the rice and sauce are done, add the shrimp to the sauce.
Increase the heat and cook for 5 – 8 minutes or until the shrimp are just cooked through.
Serve the shrimp and sauce over rice.
Place the pumpkin seeds, garlic, cilantro, cheese, lime juice, water, pepper olive oil and salt in a blender or mini chopper.
Blend until smooth. (This can be done in advance and kept in the refrigerator.)
Spray a large non-stick skillet lightly with oil.
Place the pan over medium-high heat and when hot add the shrimp.
Cook for about 4 to 5 minutes, tossing frequently.
Add the pesto and cook for another 3 to 5 minutes until the shrimp are done.
Place the shrimp, cumin, cayenne, chili powder, paprika and salt in a small bowl.
Toss until well coated and refrigerate for at least an hour.
When ready to serve place the olive oil in a large skillet over medium high heat.
Add the onion and cook for about 7 minutes. Stir frequently.
Reduce the heat to medium and the cabbage and cook for about 5 minutes. Stir frequently.
Add the shrimp and cook for about 5 to minutes. Stir frequently to coat the mix the onions, cabbage and shrimp together.
Serve in taco shells topped with avocado.
Combine 1/4 cup of the red onion with the tomato in a small bowl. Add the lime juice.
Mince 1/2 of the cilantro and add to the tomato mixture. Toss well and chill.
In a medium skillet, heat the olive oil over medium-high heat and add the remaining red onion and the red bell pepper. Toss and cook for about one minute. Add the shrimp, cumin, chili powder, cayenne pepper and freshly ground black pepper to taste.
Cook for about 4 – 5 minutes, stirring frequently, until the shrimp turns pink and is slightly firm. Remove from the heat.
When you are ready to assemble, preheat the oven to broil. Heat a very large oven proof skillet over high heat. Lightly coat the bottom of the pan with spray oil. When the oil just begins to smoke, place two tortillas in the bottom of the pan and top with the shrimp mixture.
Top the shrimp mixture with half of the cheese for each quesadilla. Spread the remaining cilantro leaves on top of the cheese and place a tortilla on top of each quesadilla.
Lightly spray the tops of each with oil and place under the broiler. Watch these closely, and as the tops begin to brown, remove from the oven and turn once. Return to the oven and broil for about ten minutes more, until the quesadilla is lightly browned.
Place on a plate and top each with half of the tomato mixture and slices of avocado.
