| 1 Tablespoon coconut oil
¾ pound peeled and deveined large shrimp
¼ teaspoon freshly ground black pepper, divided
3 ounces lobster, crab, or fish
1.5 cup chopped onion
3 garlic cloves, minced
1 cup chopped tomato
1 tablespoon capers, drained
¼ teaspoon saffron threads, crushed
1 cup brown rice or Arborio rice (short grain)
2/3 cup white wine
1 (14 oz) can fat-free, less sodium chicken broth
1 cup poblano pepper
¼ cup water
18 mussels (about ¾ pound), scrubbed and debearded (which they usually are anyway)
4 tablespoons chopped bottled roasted red bell pepper
2 tablespoons chopped fresh basil
4 tablespoons chopped fresh parsley
2-4 tsp turmeric
2-4 tsp green curry paste
Juice from 1 lime
Ume plum vinegar instead of salt (add to taste)
1. Heat oil in large skillet over medium-high heat. Sprinkle shrimp with 1/8 teaspoon black pepper. Add shrimp to pan; sauté 4 minutes or until shrimp are done. Place shrimp in a medium bowl.
2. Place lobster or crab in pot and steam for about 6 minutes until done. Cut open put pieces with the shrimp bowl.
3. Add onion and garlic to deep pan; cook 2 minutes or until tender, stirring frequently. Stir in the tomato, capers, and saffron; cook 1 minute. Add remaining ¼ teaspoon salt, rice, poblano pepper, wine, and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until rice is tender.
4. Add shrimp mixture, peas, ¼ cup water, and mussels to pan. Cover and cook 8 minutes over medium heat or until mussels open; discard any unopened shells. Remove from heat, and stir in bell pepper, shrimp, and herbs. Let stand 3 minutes.
*ideal with an additional green vegetable for added fiber and antioxidants.
Yield: 6 servings about 1 2/3 cups. |
"A man can be as great as he wants to be. If you believe in yourself and have the courage, the determination, the dedication, the competitive drive and if you are willing to sacrifice the little things in life and pay the price for the things that are worthwhile, it can be done."
-Vince Lombardi
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