1 pound large shrimp peeled and deveined
2 tablespoons light olive oil
1/3 cup onion julienne
1 garlic clove minced
¼ cup soya sauce reduced sodium
¼ teaspoon red pepper crushed
½ teaspoon Dijon mustard
¼ teaspoon ground ginger
½ teaspoon fish sauce
1 teaspoon Allulose Natural rare sugar sweetener
12 ounce bag steamed broccoli stir fry frozen steam in a bag
Follow instruction on the bag of steamed broccoli stir fry to cook it and set aside.
In a large sauté pan on high heat add olive oil when hot add onions and sauté about 4 minutes add shrimp and sauté just until they turn pink in color. Add Garlic and sauté an additional 2 minutes.
In a small mixing bowl add all of the remaining ingredients and mix well. To the sauté pan add cooked stir fry vegetables and sauce sauté 2 minutes until the sauce has coated all of the shrimp stir-fry. Serve immediately. Serves 4. You may also serve with cooked rice. Bon Appétit!
For more information about All Allulose Natural rare sugar sweetener see links
6 oz. fresh salmon filet cooked & flaked
1 celery stalk chopped fine
1 egg hardboiled peeled & chopped fine
½ cup apple with peel on & chopped small
½ cup California walnuts roughly chopped
4 cups chopped romaine lettuce
1 ½ cup fresh basil
½ cup extra virgin olive oil
1 lemon zest & juiced
1 tablespoon mayonnaise
¼ cup parmesan grated
¼ cup California walnuts
¼ teaspoon salt
¼ cup pepper
In a large mixing bowl add first 6 ingredients and set aside.
In a food processer add all pesto ingredients grind until smooth pour pesto over salad ingredients gently toss until salad is evenly coated with pesto sauce. You may garnish with fresh lemon wedges. Serve immediately. Makes 4 individual small salads.
1 pound cod
1 pound crab meat
½ pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
1 celery rib, finely chopped
1 carrot peeled and finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
12-ounce bottle lager such as Warsteiner Premium Dunkel
2 1/4 cups seafood stock
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
4 ounces sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Garlic-rubbed baguette toasts, for serving
If fish and crab is frozen in a large pot with water bring to a boil place a steam basket in pot and steam crab and cod for 8 minutes remove crab legs keep steaming the cod an additional 7 minutes remove meat from crab legs and coarsely chop fish and crab. Set aside.
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, carrot, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of seafood stock and bring to a simmer.
In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes season with salt and pepper add seafood stir. Top soup with bacon. Serve the soup with garlic toasts.