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Coconut Almond Shrimp

Posted on Jun 30, 2009 under Phase 3 - Seafood Entrees | No Comment

Ingredients 4 oz. cleaned raw shrimp 1 tsp. pure organic cocnut oil 1 tsp. fresh ginger or 1/2 tsp. powdered ginger 1/4 tsp. almond extract 1/2 Tblsp. sliced or slivered almonds 3 green onions slivered Methods/steps Melt the coconut oil in saute pan. Add the shrimp, almond extract, ginger, and almonds and cook tillshrimp are [...]

4 oz. cleaned raw shrimp
1 tsp. pure organic cocnut oil
1 tsp. fresh ginger or 1/2 tsp. powdered ginger
1/4 tsp. almond extract
1/2 Tblsp. sliced or slivered almonds
3 green onions slivered

Methods/steps

Melt the coconut oil in saute pan. Add the shrimp, almond extract, ginger, and almonds and cook tillshrimp are pink about 2-3 minutes usually. Add slivered green onions.

Note; if you want your shrimp on the sweeter side, add a tsp of balsamic vinegar at the end or if you prefer, a 1/2 packet of stevia.

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Thai Fish

Posted on Jun 18, 2009 under Phase 3 - Seafood Entrees | No Comment

Ingredients Fish filet coconut oil diced onions lemongrass 1 can organic full fat coconut milk red curry paste fish sauce fresh lime juice cilantro chopped almonds Methods/steps Fry any kind of fish in coconut oil with diced onions and, if you can find it, fresh lemongrass (I only see this once in awhile and did [...]

Fish filet

coconut oil

diced onions

lemongrass

1 can organic full fat coconut milk

red curry paste

fish sauce

fresh lime juice

cilantro

chopped almonds

Methods/steps

Fry any kind of fish in coconut oil with diced onions and, if you can find it, fresh lemongrass (I only see this once in awhile and did not use it last night).

Heat up 1 can of organic full fat coconut milk in a sauce pan.  Add red curry paste to taste and a splash of fish sauce.  Once the fish is cooked, add the heated coconut milk mixture to the fish, then squeeze juice from a fresh lime over everything.  Add some fresh cilantro and chopped almonds as garnishes and eat your fish soup.

My fish sauce has a tiny bit of cane sugar in it so this is more suitable obviously for P4.  I only used a tablespoon but still.

Delicious and warming and very filling because the coconut milk sauce is very rich.

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