Caribbean Shrimp Packets

Caribbean Calling
Since Spring Break is only a few weeks away, I decided to get in the spirit by making a tropical dish from Hungry Girl. Caribbean Shrimp Packets are the perfect blend of spicy and sweet shrimp goodness. The recipe is also simple to prepare- just stir the ingredients together, pour into aluminum foil packet, and bake. Try serving the Caribbean Shrimp over rice or gluten free noodles for a complete meal.

Caribbean Shrimp Packets
Gluten Free
Serves Two

Ingredients--
1/2 tsp cornstarch
1 tbsp. lime juice
8 oz. shrimp, peeled and deveined
8-10 oz. pineapple chunks in juice, drained
1/2 red bell pepper, chopped
1/2 jalapeno pepper, finely chopped (remove the seeds to lower the heat level)
1/4 cup onion, chopped
1 garlic clove, minced
1/8 tsp cayenne pepper
1/8 tsp of salt
dash of black pepper
2 tsp. Promise butter spread
1 tbsp. brown sugar, not packed

1. Preheat oven to 425 degrees.

2. In a small bowl, dissolve cornstarch in lime juice. Set aside.

3. In a large bowl, combine all other ingredients except butter and brown sugar (shrimp, pineapple, red bell pepper, jalapeno, onion, garlic, cayenne, salt, and pepper).

4. In a small microwave-safe bowl, microwave butter spread until melted. Add butter spread to the large bowl and toss to coat. Set aside.

5. Lay a large piece of heavy-duty foil  on a baking sheet and spray with nonstick spray. Place shrimp/veggie mixture in the center and spread out in a relatively even layer. Sprinkle with brown sugar.

6. Fold in the aluminum foil to form a tightly sealed packet.

7. Place baking sheet in the oven and bake for about 15 minutes, until shrimp are opaque and cooked through.

8. Allow packet to cool for a few minutes, then carefully unfold and let steam escape.

9. Season to taste with salt and pepper.

Nutrition Information-- approximately 267 calorieper serving (1/2 of the recipe), 3.5g fat, 35.5g carbs, 2g fiber, 24.5g protein

Baja Shrimp Fajitas

Back to Baja
Baja Shrimp Fajitas are a cinch to throw together but your guests will never be able to tell since they're sizzling with flavor. These fantastic fajitas, based on a recipe from Heather Van Vorous, make the perfect party food since you can create an interactive dinner party and let the diners choose their own topping. The possibilities are limitless ranging from guacamole to salsa . The recipe is only for 1 serving but it can easily be multiplied to serve your exact number of guests.

Baja Shrimp Fajitas
Gluten Free
Serves 1

Ingredients--
4-6 oz. shrimp, shelled and deveined
Gluten Free Tortilla (Corn, Brown Rice, etc)
Optional Toppings--salsa, hot sauce, guacamole, diced onion, black bean dip, onion, jalapeno

Marinade:
1 tbsp. lime juice
1 tbsp. orange juice
3/4 tsp. extra virgin olive oil
1 clove garlic, minced
1/4 tsp. chili powder
a few sprigs fresh cilantro or parlsey, chopped

1. In a small bowl, stir together the ingredients for the marinade. Add the shrimp and stir until they are coated in the marinade.

2. Let shrimp marinate for 20 minutes, then remove shrimp and discard marinade.

3. Grill or saute shrimp until cooked through (about 2 minutes per side).

4. Serve shrimp on tortillas and allow each person to customize their fajitas with the optional toppings.

Fennel Fish Stew

Feast of a Few Fishes
Initially, I was going to try Rocco DiSpirito's recipe for Bouillabaisse tonight, however, a few ingredient mishaps led me to create a new fish stew instead. My recipe still uses Rocco's amazing tomato fennel broth as the base but utilizes cod, shrimp, and sausage as the meat of the stew. Adding in ingredients such as clam juice and marinara sauce help make the strong flavors of this savory stew easy to create in a short amount of time.

Fennel Fish Stew
Gluten Free
Serves Four

Ingredients--
1 fennel bulb, trimmed, cored & thinly sliced
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup white wine
1 cup bottled clam juice
1 jar marinara sauce (such as Classico Tomato & Basil), check for gluten
12 ounces cod or other firm, white fish
1/2 lb. shrimp, peeled and deveined
1 (3 oz) natural chicken sausage (such as Al Fresca's Sundried Tomato), sliced into half-moons
salt & pepper

1. In a large saute pan over high heat, bring the fennel, garlic, white wine, paprika, claim juice, and marinara sauce to a boil.

2. Reduce heat to low, cover, and simmer until the fennel is tender, about 7 minutes.

3. Season the cod with salt and pepper and add to pan. Raise the heat to high,cover, and simmer 5 minutes.

4. Once five minutes have elapsed, add shrimp and sausage to pan. Cover pan, and continue cooking for about 3 minutes, or until cod and shrimp is cooked through.

5. Season with salt & pepper to taste. Ladle into bowls and serve.