Canh – Vietnamese Shrimp Soup

  • After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.
    • 1/2 onion, sliced thin
      1 tbsp oil
      1 lb mushrooms, sliced thin
      Salt
      1 tbsp fish sauce
      3 bunches baby bok choy, chopped
      8 oz spinach
      2 c shredded carrot
      2 tbsp grated ginger
      1 lb shrimp, sliced down the middle
      3 scallions sliced thin
      1/4 daikon radish, sliced thin
  • Warm oil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid and start to brown.  Stir in 6 cups of water. Then season the liquid with salt and fish sauce.

    Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.

    Top with scallions and daikon.

    Serves 4 – 6.

    Garlic Shrimp

    This is so quick and easy, I cut that olive oil way back and used veggie stock.

      4 tsp olive oil
      1 lb peeled, deveined shrimp
      6 cloves garlic, minced
      2 tsp smoked paprika
      1/4 c veggie stock
      Salt and pepper
      1/2 tsp lemon juice.

    Heat oil in a 12 inch skillet over medium heat, add garlic and cook for 30 seconds, add the stock and bring to a simmer. Add shrimp. When they are opaque add the paprika, lemon juice, salt and pepper.

    Serves 4. 4 ww pp.

    Shrimp Tacos

  • These tacos are the perfect weeknight dinner! They literally take less than 30 minutes.
    • 1 lb peeled with tails removed, shrimp
    • 8 tortillas made with coconut flour, or 8 large romaine lettuce leaves
    • 1/ 4 cup avocado oil mayonnaise
    • 2 limes
    • 1-2 avocados
    • Handful leaves of cilantro stripped from stems
    • 1 tsp of both cumin
    • 1 tsp paprika
    • 1/ 2 tsp of both garlic
    • 1/2 tsp onion powder
    • 1 tbsp extra virgin olive oil or melted coconut oil
    • 2-3 cups shredded romaine
    • Pepper and salt to taste
    To make sauce: Add the mayonnaise, finely chopped cilantro leaves, as well as the juice of only one lime to a food processor and pulse till smooth.
    Heat a non-stick pan on stove on medium-high. Add extra virgin olive oil or coconut oil to the pan. Once the oil is hot, add shrimps to the pan. Evenly sprinkle the cumin, paprika, garlic and onion powders over the shrimp. Add black pepper and salt to your taste. Toss the shrimp in the pan or use a spatula to mix and flip, evenly coating each shrimp with spices. Continue to cook for another 6-8 minutes flipping occasionally so the shrimps don’t burn.
    Pile shrimps, pieces of avocado and lettuce on tortillas or romaine lettuce leaves. Drizzle with cilantro lime sauce.
    Makes 8 tacos.

    Shrimp Tacos

    These are so simple and so good. I used Lucky Dogs Year of the Dog Sauce, sriracha would make a fine substitute.

    • 1/2 red onion, sliced thin
    • Juice of 1 lime
    • I pineapple cores and sliced into rounds
    • Olive oil
    • 1 lb shrimp
    • 1 tbsp hot sauce
    • 8 corn tortillas
    • 1 avocado sliced thin
    • 1 jalapeños, sliced thin,
    • Cilantro chopped
    • Cabbage slaw
    • Shredded carrots
    • 2 limes juiced

    Heat broiler on medium. Spray a pan with olive oil and spray pineapple slices. Broil until edges lightly charred about 5 min. Flip and cook 5 more minutes. Remove from the oven the chop.

    Toss onions with juice of 1 lime, set aside.

    Toss shrimp with hot sauce and 1 tbsp oil. Place on baking sheet and cook 3 -5 minutes until cooked through.

    Combine slaw, carrots and lime juice with 1 tsp oil – toss to combine.

    Heat tortillas in microwave wrapped in moist towel for 1 minute.

    Diced amount plates, top with slaw, pineapple, avocado, jalapeños, shrimp and cilantro.

    Serves 4

    Shrimp Balls

    These make a great light lunch – use the cabbage leaves to wrap up the shrimp balls.

    Sauce:

    • 4 1/2 tbsp soy sauce
    • 1 1/2 tbsp rice vinegar
    • 1 1/2 tsp toasted sesame oil
    • 1 1/2 tbsp sliced scallions

    Shrimp

    • 1 lb medium shrimp, peeled and chopped into small chunks.
    • 2 tbsp minced ginger
    • 1 clove garlic, minced
    • 2 tbsp chives, minced
    • 1 egg white
    • Zest and juice of one lime
    • Salt
    • 8 Napa cabbage leaves

    Combine ingredients for sauce and set aside.

    Combine shrimp ingredients except cabbage and form into one inch balls.

    Place cabbage leaves on a steaming rack, fill a pot with one inch of water. Place shrimp balls in and steam for 3 minutes, turning 1/2 way through.

    Serve on cabbage leaves with sauce.

    Serves 4.

    Shrimp Taquitos

    These are from Skinny Taste – they come together quickly and the crispy tortillas are oh so good!

    1/2 onion, finely chopped

    2 cloves garlic, minced

    2 jalapeno, minced

    1 tsp olive oil

    1 tomato, diced

    12 oz peeled shrimp, chopped

    Salt

    4 tbsp finely chopped cilantro

    3/4 c shredded pepperjack cheese

    12 (6-inch) corn tortillas

    olive oil spray

    In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.

    Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.

    Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

    Serves 4.

    Bay Shrimp and Avocado Salad

    This is a quick and easy salad for a busy weekend! The creamy avocado and citrusy shrimp are perfect together.

    8 oz Bay shrimp
    Juice and zest of 1 like
    Zest of 1 orange
    4 tbsp chives, snipped
    1 avocado, sliced thin
    Salt
    Olive oil

    Toss shrimp with zest, juice, chives and a pinch of salt. 

    Spread Avocado across plate, top with shrimp and drizzle with a little olive oil.

    Serves 2.