Simple Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and devined
• 1 lemon, juiced
• 1 tbsp lemon pepper spice
• Salt
• 1 tsp coconut oil or EVOO
• Salad (toppings are your choice-I went with goat cheese and squeezed lemon juice on top)

What to do:

1. Heat up the coconut oil or EVOO in a medium skillet on medium high heat. 
2. Cook the shrimp and toss in the lemon pepper spice, salt, and juiced lemon. 
3. Cook until done and set aside. Serve with a small side salad.

Zesty Lime Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and de-vined
• 2 limes, juiced
• 2 cups rice (white or brown, cooked)
• Salt and pepper
• Lime and pepper spices, 1 tsp
• Red pepper spice, sprinkle
• 1 tsp coconut oil
• 1/2 cup white cooking wine
• 1 10 ounce can of water chestnuts, chopped
• 3 carrots, chopped
• 1 tomato, diced
• 4 garlic cloves, finely diced
• 8 ounces shitake mushrooms, chopped

What to do:

1. In a large skillet, heat the coconut oil on medium high. Add mushrooms, water chestnuts, carrots, garlic, spices, salt and pepper, the juice of 1 lime, and 1/4 cup white wine. Saute for approximately 8-10 minutes, stirring frequently.
2. Add the diced tomato, some salt and pepper, and the remaining 1/4 cup of white wine to the skillet. Put a top on the skillet and cook for approximately 5 additional minutes, stirring occasionally.
3. Add the shrimp, the juice of the remaining lime, and a little more salt and pepper. Stir, recover, and cook until shrimp are done (approximately 3-5 minutes). 
4. Serve on top of rice. 

Turkey Sausage, Shrimp, and Veggie Creation!

Ingredients:

• 1 lb of large shrimp, peeled and devined
• 1 lb turkey sausage
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• Salt and pepper
• Red pepper spice to taste
• 2 limes, juiced
• 10 ounces of mushrooms, chopped
• 1 pint of cherry tomatoes
• 1 can tomato sauce
• Optional: rice or noodles (to serve the dish on top of)

What to do:

1. In a large frying pan, saute your sausage, breaking it into small bite size pieces. Add the onion, garlic, peppers, mushrooms, and any other veggies you'd like to add and saute, about 5-6 minutes. 
2. Add in the spices: red pepper, salt and pepper. Also, add the tomatoes and cover the pan. 
3. Simmer for 8 minutes until the tomatoes burst. Add 1 cup of tomato sauce, cook another 2 minutes.
4. Mix together thoroughly. Add the shrimp and lime juice. Simmer for about 3 minutes, until the shrimp are opaque. 
5. Serve alone or on top of rice or noodles. 

Cajun Shrimp and Rice!

Ingredients:

• 1 tbsp butter
• 2 tbsp EVOO
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp Cajun seasoning
• 1 lb large shrimp, peeled and deveined, tails intact
• Salt and pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tbsp chopped fresh parsley
• Lemon wedges for serving
• Optional: 2 carrots, 2 celery stalks, and any other veggies you have around to add

What to do:

1. Heat the butter, olive oil and garlic in a large skillet over medium high heat until fragrant (1 minute). Add the Cajun seasoning, tomato paste, and shrimp and cook  until the shrimp begin to curl (1 minute). Season with salt and pepper.
2. Add the tomatoes and scallions (and optional veggies) and cook, stirring, for 1 minutes. Add the rice and 1/4 cup water and continue to cook until the rice is warm and the shrimp are opaque (3 minutes or so). Stir in the parsley and serve with the lemon, if desired.

Beer Braised Shrimp w/Fresh Spicy Salsa and Rice!

Ingredients:

• 4 garlic cloves chopped
• 6 celery stalks chopped
• 1 green pepper chopped
• 1 red onion chopped
• 4 tbsp butter
• 1.5 cups rice
• 2.5 cups vegetable stock
• 1 jalapeno, deseeded and chopped
• 1 pint of cherry tomatoes halved
• 2 limes
• Salt
• 2 tbsp EVOO
• 2 lb shrimp
• 1 tbsp Old Bay Seasoning
• 1 tbsp Worchestershire Sauce
• 1.r cup hot sauce
• 1 bottle of beer
• 1 bunch of green onions, chopped

What to do:

1. In a medium bowl, combine the garlic, celery, bell peppers, and onion. Heat a medium pot with 1 tbsp butter over medium heat. Add about one third of the vegetables in the pot, cook for 2 to 3 minutes, then add the rice and toss for another 1-2 minutes. Stir in the stock, cover the pot, and bring to a boil. Simmer the rice for 15-18 minutes. Set aside.
2. Meanwhile, combine the remaining vegetables with the jalapeno pepper and tomatoes, dress with the juice of 1 lime, and season with a little salt.
3. Heat the EVOO in a large skillet over medium high heat. Add the shrimp and Season with Old Bay, Worchestershire Sauce, and hot suace. Toss the shrimp around for 2 minutes, add the beer, reduce the heat to a simmer, and braise for about 5-6 minutes. Cut the remaining 3 tablespoons of butter into small bits, then add the green onions and melt the butter into the sauce. Squeeze the juice of the second lime over the pan.
4. Serve the rice, shrimp, and salsa on plates and enjoy!