Tag Archives: shrimp

Shrimp Ceviche

Red Pepper stuffed with Shrimp Ceviche, a perfect Mexican appetizer or side dish for a light summer meal.

Ingredients: 

  • 2 limes, squeezed
  • 1/2 to 1 pound of raw shrimp, peeled and deveined
  • 1/2 cup chopped onion
  • 1/3 cup chopped fresh cilantro
  • 1 cup diced peeled cucumber
  • 1 cup of diced tomatoes
  • 1/2 cup of homemade or organic ketchup
  • 1 tablespoon of hot sauce of choice
  • 2 tablespoons olive oil

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Directions

  1. Combine water and a pinch of salt in a saucepan, and bring to a boil.
  2. Add the shrimp, turn off heat and let sit for about 3 minutes until cooked.
  3. Drain shrimp and let cool before transferring to small bowl
  4. Add the lime juice to the bowl of shrimp, cover and place in refrigerator for about an hour.
  5. Meanwhile dice tomatoes, cucumber, cilantro and onion and toss with ketchup, hot sauce, & olive oil
  6. Combine both bowls together
  7. Serve immediately or refrigerate for up to 2-3 days

(Optional add ins – cubed avocado, red pepper – seeded, cap removed & stuff with ceviche)

Shrimp Stuffed Salmon

I love salmon but was looking for a stuffed recipe to try something a little different. I found this paleo one that uses shrimp and almond flour mix for the stuffing base, and it was amazing! Definitely give it a try (Adapted from The Paleo Foodie Kitchen).

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Ingredients

  • 2 pieces of salmon (up to a lb.)
  • about 10 medium fresh shrimp (6 oz), peeled, deveined and chopped
  • 1 large egg
  • 2 tbsp raw onions, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp almond flour
  • 2 tbsp lard or butter
  • 1 clove garlic, minced
  • 1 tbsp old bay
  • salt and pepper to taste
  1. Preheat oven to 375F.
  2. Mix the chopped raw shrimp, egg, onions, parsley, almond meal, 1tbsp lard, garlic, old bay, salt and pepper. Set aside.
  3. Lightly season the salmon pieces with salt and pepper. Heat a cast iron pan on high and add the rest of the lard. Pan sear the salmon 1-2 minutes per side.
  4. Move the salmon to an ovenproof dish and top each piece with 2 tbsp (or more!) of the shrimp topping. Lightly brush the top with a little bit of lard and bake in the oven for 15 minutes.
  5. Afterwards, set your oven to broil and cook for about 3 more minutes until the top becomes crispy.