Serves 2
¼ cup Cindy’s Kitchen Carrot Ginger Marinade
1 lb pre-cooked shrimp
1 garlic clove
2 cups veggies of choice- I used eggplant, zucchini & summer squash
Handful of fresh herbs of choice- I used parsley, basil and chives
Dash of black & white sesame seeds, optional
Combine all ingredients marinade, garlic and shrimp in sauté pan over medium-high heat. Sauté for 1-2 minutes then add remaining ingredients (veggies, herbs, sesame seeds) and sauté for another 3-5 minutes, until veggies are al dente. Plate and serve with brown rice.
Serves 4
1 lb medium-large shrimp, peeled
1 cup crushed tomatoes
1 chipotle chili in adobo sauce, minced
1 tbsp adobo sauce
1 tbsp garlic
Handful of chopped fresh parsley
Juice of ½ lime
2 tbsp Olive oil
Salt & pepper
Combine the tomatoes, chili, and adobo sauce. Heat the oil in a medium sauté pan over medium-high heat. Add the garlic and sauté for 1 minute. Season the shrimp with a pinch of salt and pepper then add to the sauté pan, stiring to coat with the garlic oil, and cook for 1-2 minutes, until they begin to turn pink. Add the chipotle tomato sauce, stir well, and simmer gently over medium heat for 5-7 minutes, until the shrimp are cooked through. Stir in the parsley and lime juice before serving. Season with salt and pepper to taste.
Serve as an appetizer, or over rice for a main dish.