Shrimp with Lobster Sauce

Serves 2 

12 shrimp

1 TBsp oil

1 inch piece of ginger root- sliced thin

3 garlic cloves-  sliced thin 

1 cup veggie broth

3/4 cup frozen peas

1/4 cup carrots- diced and cooked

1 TBsp soy sauce

1 TBdp corn starch with 2 TBdp water

1 egg white 

SeSon shrimp with salt and sugar .

Heat oil, ginger, garlic until bloomed. Then add shrimp just until cooked halfway. Add broth , veggies and soy and bring to a boil . Add cornstarch mix and stir freurntly until encorporared then add egg white and whisk until cooked. Serve with rice 

Just like take out! Less $$$$

Shrimp in a Spicy Mardis Gras Sauce 

Serves 2 

16 shrimp

4 TBsp  onions- diced

1/3 cup red bell peppers- diced

2 cups cooked rice


3 TBsp butter

2 TBsp Heinz chili sauce

1 1/2 TBsp oil

1 TBsp lemon juice

1 TBsp Worcestershire sauce

1/4 tsp cayenne pepper

1/2 tsp paprika

Sautée onions and peppers. Mix all ingredients for sauce and summer 10 minutes. Then add veggies. Heat oven to 400 degrees and add shrimp to a dish and pour sauce over. Cook for 15 minutes. Serve over rice and garnish with fresh cilantro. 

Easy, flavorful , quick! 

Mexican Bean Loaf

Serves 4

1 can black beans-drained

2 can kidney beans- drained

1/2 cup red onions-diced

1/3 cup red bell pepper- diced

1/2 cup corn

2 chipotle peppers in adobo sauce- diced

3/4 cup salsa

1/2 cup shredded Mexican blend cheese

1 1/4 cup Panko breadcrumbs

1 tsp chili powder

1 tsp cumin

Heat oven to 350 degrees. Meanwhile sautée onions and peppers until soft then add all other ingredients. Spray a loaf pan and pack the ingredients in to the pan. Cook for 30 minutes and let rest for 5 minutes or so.

Easy! Quick! Filling! Omit cheese for vegan recipe.

Pasta with Blue Cheese and walnuts

Serves 2

2 1/3 cup walnuts- chopped

2 cups cooked pasta 

3/4 cup blue cheese- cubed

2 baby portabella mushrooms- diced

1 1/2 TBsp shallots- dived

4 TBsp veggie stock

1 TBsp butter

Sautée onions then add walnuts on medium heat and cook until fragrant. Add a bit of oil and butter and add shrooms. Then once cooked, add butter and stock. Toss with pasta and add cheese. Cook until cheese is melted. 

Damn good. A splash of white wine instead of stock would be nice! Maybe a dash of sage. 

Shrimp with Roasted Eggplant in a  cherry tomato and roasted garlic sauce

Serves 2

12 shrimp( coat with a sprinkle of garlic powder, paprika and pepper)

1 1/2 cups eggplant- cubed

30 cherry tomatoes

8 garlic cloves

5 TBsp butter

1 1/2 TBsp basil- chopped

1 TBsp oil

1 tsp pesto

2 cups penne pasta

Cook penne. Put eggplant and garlic in a sheet pan. Drizzle with oil , salt, pepper. Roast at 425 degrees for 15 minutes. Flip halfway through. Take out and coat eggplant with pesto. Crush garlic. 

In a pan put tomatoes in with a bit of oil. Let cook a few minutes then smash them. Add garlic and eggplant. Then add shrimp and basil. Then butter and the TBsp of oil. Combine Ruth cooked pasta.

Simple enough Folks. Tasty too!