100g shrimp

onion - chopped (allowed amount)

1 t garlic paste (3-4 cloves minced)

1/8 c water

1/2 t curry powder

1/4 t cumin

salt/black pepper (to taste)

1. Preheat pan over MED heat.
2. Add onion and garlic. Cook until translucent. 5-10 mins.
3. Add shrimp, seasonings, and water. Mix & stir fry until cooked through.
4. Serve.

Shrimp Stuffed Tomato 

100g cooked shrimp

tomato(es) - allowed amount

juice of half lemon

1 T parsley (and any additional seasonings you like)

salt/pepper to taste

tabasco (optional)

1. Place cooked shrimp in food processor. Pulse a few times to chop up shrimp. Or, simply chop with sharp knife.
2. In small bowl, combine chopped shrimp, parsley, lemon juice, salt/pepper.
3. Cover and refrigerate 30 mins-1 hr.
4. When ready to serve, cut off top of tomato. Scoop out inside of tomato.
5. Chop & combine inside of tomato with shrimp mix. (You may discard seeds if you like.)
6. Fill tomato with shrimp mix.
7. Top with a couple dashes of tabasco (optional) and serve.

TIP: This is great using baked fish as well.

Kung Pao Chicken (or Shrimp) 

100g chicken - cut into chunks

chopped onion (allowed amount)

1-2 t sambal oelek

red pepper flakes (optional)

Marinade

1 part liquid aminos

1 part rice vinegar

Seasoning

Mash together in small bowl:

3 cloves minced garlic

1-2 t fresh minced ginger root

Stir together in small bowl:

1/2 c broth

1-2 t liquid aminos

1 t rice vinegar

1. In small dish, combine marinade & chicken.
2. Refrigerate 30 mins - 1 hour.
3. Preheat non-stick pan over MED-HI heat.
4. Cook chicken 5-7 mins, browning on all sides.
5. Add sambal oelek. Cook 1-3 additional mins.
6. Remove chicken from pan and set aside.
7. Add onion to pan and cook until tender.
8. Stir seasoning mixture in with onions. Cook 1-3 mins.
9. Add sauce mixture to pan. Cook 1-3 mins.
10. Re-add chicken to pan. Stir. Cook 1-3 mins.
11. Top with a few dashes of red pepper flakes (optional).
12. Serve.

Cioppino 

100g fish or seafood of choice

1 chopped tomato

2 c broth

2-3 cloves minced garlic

1 bay leaf

1 t dehydrated minced oni

1 t parsley

1/4 t oregano

1/4 t basil

1/8 t rosemary

1/8 t fennel seeds

salt/pepper to taste

tabasco

1. Combine minced onion, parsley, oregano, basil, rosemary, and fennel seeds in food processor or grinder. Grind.
2. Add seasonings and all other ingredients except for seafood & tabasco in saucepan.
3. Bring to a boil. Reduce heat, cover, and simmer for 30 mins.
4. Add fish and return to boil.
5. Reduce heat, cover, and simmer 5-15 mins.
6. Remove bay leaf.
7. Top with a few dashes of tabasco just before serving.

NOTE: For the tomato on this dish, I will sometimes chop up a few slices of tomato and then add 2 T of sugar free natural tomato sauce for a slightly more tomatoey taste.

Shrimp Hot & Sour Soup 

100g shrimp

bok choy or asparagus

2 c broth

2 T rice vinegar

1 T Bragg Liquid Aminos

1 t zsweet

1 t sambal oelek

1/2 t white pepper

1/4 t ginger

crushed red pepper

1. In saucepan, combine broth, vinegar, Bragg Liquid Aminos, zsweet, ginger, sambal oelek and white pepper.
2. Bring to boil.
3. Reduce heat, cover, and simmer for 2-3 mins.
4. Add shrimp. Return to boil.
5. Add vegetable, cover, and simmer for 2-3 mins.
6. Sprinkle with crushed red pepper and serve.

Now That's Garlic! Shrimp 

100g shrimp (peeled & deveined)

4-6 cloves minced garlic or 1-2 t garlic paste

1/2 c broth

1/2 t parsley

1/8 t dried thyme

1/8 t crushed red pepper

1 bay leaf

1. Heat nonstick pan over MED-HI heat.
2. Mix 1 T of the broth with red pepper, minced garlic, and bay leaf. Add to pan.
3. Cook less than a minute. Be sure not to burn the garlic.
4. Add shrimp. Cook 3 minutes.
5. Remove shrimp from pan.
6. Add the remainder of the 1/2 c broth, parsley, & thyme. Bring to a boil. Cook for 1-2 mins until reduced by half.
7. Return shrimp to pan & toss to coat.
8. Discard bay leaf & serve.

Mock Shake 'n Bake 

1/2 c minced dehydrated onions

1/4 t coriander

1/4 t thyme

1/4 t red pepper flakes

1/8 t oregano

1/8 t paprika

1/8 t black pepper

1/8 t salt

1. Place all ingredients in food processor or coffee grinder.
2. Grind to a powder.
3. Store in air-tight container.

TIP: Use this as coating on your meat before you cook it. Dampen meat, then coat. This is great on chicken, fish, shrimp, even steakburgers. 
This yields several portions.

Shrimp Fried "Rice" 

100g shrimp

200g cabbage

4 T homemade broth

1/2 t onion powder

1/2 t garlic powder (or use fresh minced, if available)

1 1/2 t Bragg Liquid Aminos

black pepper (to taste)

red pepper flakes (optional)

1. Preheat pan over MED-HI heat.
2. Finely shred cabbage in food processor.
3. Add cabbage, 2 T broth, and 1/2 t Bragg Liquid Aminos to pan.
4. Stir fry for 2-3 minutes just until slightly tender..
5. Remove cabbage and place on serving dish. Sprinkle with fresh black pepper.
6. Turn heat down to MED.
7. Add shrimp, 2 T broth, onion powder, garlic, and 1 t Bragg Liquid Aminos..
8. Stir fry shrimp until they curl up & turn pink.
9. Sprinkle with red pepper flakes. (optional)
10. Serve immediately over cabbage

TIP: You can alter the amount of broth and Bragg Liquid Aminos to your personal taste. You can also use water instead of broth. It's used mainly to keep the food from completely sticking while stir-frying. You may find you can do without the water/broth totally. 
Don't expect the cabbage to taste like rice. But it has a great crunch and tenderness all at the same time, and goes really great with the shrimp. Really filling and tasty. Enjoy!

Boiled Shrimp 

100g shrimp

2-3 c water (enough to cover shrimp in pan)

1/4 c apple cider vinegar

2 T seafood seasoning

1. Add water, apple cider vinegar, seafood seasoning and shrimp to saucepan over MED-HI heat.
2. Let water come to slow boil. When shrimp start floating, remove from heat & drain.
3. Immediately place shrimp in ice water for 1 minute.
4. Drain & serve immediately or chill in refrigerator.

Shrimp & Asparagus Stir Fry 

100g shrimp (shelled & deveined)

1-2 cloves minced garlic

asparagus (allowed amt)

1 T fresh ginger

1. Add shrimp, garlic, and ginger into pre-heated pan.
2. Stir fry for 3-5 mins. (If needed, add small amount of water.)
3. While that cooks, snap ends off of asparagus. Cut asparagus into 2" pieces.
4. Remove shrimp from pan and add asparagus. Drizzle with a bit of Bragg Liquid Aminos.
5. Stir fry for 2-3 mins.
6. Re-add shrimp to pan and heat for 1 minute to heat through.
7. Serve.

Seafood Seasoning 

1 T ground bay leaves

2 1/2 t celery seed

1 1/2 t dry mustard

1 1/2 t black pepper

3/4 t ground nutmeg

1/2 t ground cloves

1/2 t ground ginger

1/2 t paprika

1/2 t red pepper

1/4 t ground cardamom

1/4 t ground mace

Mix all ingredients & store in an airtight container.

Lemon Shrimp & Spinach 

100g shrimp (peeled & deveined)

200g spinach (or amount allowed)

3T water

juice of 1 lemon (or 1/2 lemon if you like things less lemony)

4-5 cloves minced garlic

salt

black pepper

1. Preheat non-stick skillet over MED heat.
2. Add 3T water, garlic, and shrimp.
3. Cook 5 mins or until shrimp just turns pink. (Add water as necessary)
4. Squeeze in juice of 1 lemon.
5. Add spinach.
6. Toss in salt & pepper.
7. Cook uncovered until spinach wilts.
8. Serve.

Cajun Shrimp Kebabs 

100g shrimp

half lemon

fresh chopped parsley (to "chop" parsley, I simply use kitchen shears)

1. Place shrimp in bowl & add 1T of Cajun Seasoning and toss to coat.
2. Put shrimp on skewers (if using wood skewers, remember to soak in water for at least 20 mins prior to use). You can also make kebabs with onion or tomato or any other veggie allowed on protocol
   1. Squeeze on lemon juice.
   2. Grill or broil until cooked through.
   3. Sprinkle with chopped parsley.
   4. Serve