Yeast Free Living

Archive for the ‘Shell Fish’ Category

I threw this together one night when there was not much left in the house to eat.  I was on the verge of cheating and I saw a half of bag of cooked shrimp in the freezer.  The meal was a big hit and it has become part of our monthly meal plan.  It is very high in carbohydrates so plan accordingly.   The recipe yields 8 servings.  I freeze the leftovers for use later in the week. 

Shrimp and Zucchini Ingredients
1/2 pound of  cooked shrimp
1 Tbs olive oil
1 Tbs clarified butter
2 fresh zucchini diced
5 cloves of garlic chopped
1 bag of rotini brown rice pasta
1 tsp sea salt

Shrimp and Zucchini Directions
Cook pasta according to package directions
In medium saucepan heat oil on low heat
Add garlic and zucchini
Lightly saute until zucchini is soft
Stir in shrimp cook for about 3 minutes
Add butter and continuously stir mixture
When butter is completely melted Toss the shrimp mixture with the cooked and drained pasta
Stir in sea salt

Bon Appetite!

I remember the first time that I made this dish a few months back.  I was extremely proud of myself for trying something that seem so new and adventures.  The ingredient that made the recipe seem so exoctic was snow peas.  I couldn’t remember ever preparing snow peas before and  I actually had to find a picture of them just to make sure I could identify them in the supermarket.   To my pleasant suprise the meal was very easy to prepare and oh so tasty!  

While preparing this again recently I thought to myself that  posting this recipe with some information about snow peas may be helpful to some.   Being unfamilar with an ingredient in a recipe may give the recipe the appearance of being too complicted but I assure you that this meal was a piece of cake to prepare.  I found a good post on Kathy Maister’s startcooking.com about snow peas and how to prepare them.   This is truly a great recipe, actually one of my favorite in the Candida Contol Cookbook  by Gail Burton.  I hope that you enjoy it as much as I do. 

Bon Appetite! 

 Shrimp and Brown Rice Ingredients – 4 Servings
1 cup brown rice (128 grams carbs)
2 1/4 cups water (0 grams carbohydrates)
17 1/2 ounces unsweetened chicken broth (4.5 grams carbohydrates)
2 tablespoons olive oil (0 grams carbohydrates)
1/2 pound fresh snow peas (22 grams carbohydrates)
1 mediume red bell pepper, thinly sliced (5 grams carbohydrates)  
1 tablespoon fresh basil (4 grams carbohydrates)
1 tablespoon fresh oregano (4 grams carbohydrates)
1 teaspoon garlic powder (2 grams carbohydrates)
3/4 pound cooked bay shrimp rinsed (0 grams carbohydrates)    
Total Carbohydrates 169.5 grams (42.4 per serving) 

Shrimp and Brown Rice Directions
Combine chicken, broth, water and rice in large pan. 
Simmer rice for about 1 hour until rice is tender and all liquid is absorbed. 
In seperate pan heat oil, add vegetables, herbs and seasonings. Saute until tender. 
Add shrimp, stir for a few minutes.  Combine shrimp and vegetables with rice in a casserole dish. 

Recipe from the Candida Contol Cookbook by Gail Burton