Seafood

Chili Garlic Ginger Shrimp

4 servings

¼ cup extra virgin olive oil
2 inch piece of fresh ginger, minced
2 cloves of garlic, minced
2 fresh red chilies, seeds removed and thinly sliced 16 large shrimp (16 ounces), peeled and deveined (PT), or 16 (16 ounces) pieces of cod or other CT fish (CT) 1-2 lemons, to taste
½ cup Italian parsley, roughly chopped
Sea salt and freshly ground pepper

1. Heat a large sauté pan over medium high heat. Add olive oil, ginger, garlic, chili and shrimp. Cook for about 3 minutes, stirring often.

2. Turn the heat to low and add the juice of 1 lemon. Stir in parsley. Remove from heat.

 

3. Taste the sauce and add salt and pepper, and more lemon juice if desired.

 

CT: Serve over steamed collard greens.
PT: Serve over steamed spinach.

 

Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams)

Mixed 261 15 8 25
Carb 230 15 4 5 Protein 170 14 4 19

Clam and Tomato Stew

4 servings

 

¼ cup extra virgin olive oil
1 medium red onion, cut into 1/2-inch dice

1 ½ cups tomato sauce (recipe follows)
½ cup dry white wine
24 littleneck clams, scrubbed and chipped (instructions follow)

Tomato Sauce:
¼ cup extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
4 cloves of garlic, minced
3 tablespoons chopped fresh thyme
2 28-ounce cans whole tomatoes

Salt to taste
Chipping clams:

It is no fun biting into a clam and chewing on sand. Chipping clams gets them to expel sand that is in their shell. Place the live clams in a large bowl and cover with water. Add 2 tablespoons of cornmeal and let stand for 1 hour. Every 15 minutes gently shake the bowl. The clams think they are being fed and end up purging any sand that was in their shell. Carefully lift the clams out of the water so the sand stays at the bottom of the bowl.

1. To prepare the tomato sauce: In a 3-quart saucepan, heat the olive oil over medium heat. Add onion and garlic. Cook until softened and light brown, about 8 minutes.

2. Add thyme and tomatoes with their juice and bring to a boil, stir^{ring often.}Continued on page 159

3. Lower the heat and simmer until thickened a bit, about 30 minutes. Season with salt, to taste. Keep warm until ready to add the rest of the dish.

4. In a large heavy-bottomed pan, heat the olive oil over medium high heat until it is glistening.

 

5. Add the onion and cook until softened, about 5 minutes. 6. Add tomato sauce, white wine, clams and cover. Cook until clams are open, about 8 minutes.

 

7. Divide clams and broth among 4 bowls and serve immediately. CT: Serve over steamed chard.
PT: Serve over steamed spinach.

 

Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams) Mixed 344 28 13 8

Land and Sea Salad

4 servings

1 carrot, julienned
1 daikon, julienned
1 medium red cabbage, shredded
1 bunch green onions, chopped
1 jalapeno pepper, deseeded, chopped
¼ cup chopped cilantro
½ pound crabmeat
½ pound bay scallops
Dressing:
2 tablespoons olive oil
2 tablespoons soy sauce
1 clove garlic, minced

1. Poach the crabmeat and scallops, separately, for 30 seconds each. Drain and set aside.

 

2. Combine the remaining ingredients in a large bowl. 3. Add the crab and scallops to the veggies, mix the dressing, pour over salad and serve.

 

Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams) Mixed 289 8 29 28

Lemon Scallops with Parsley

4 servings

1 tablespoon coconut oil
2 pounds sea scallops (PT), or a CT fish suitable for (CT), cut in pieces
¾ teaspoon sea salt
½ teaspoon freshly ground pepper
1 tablespoon butter
1 teaspoon minced garlic
¼ cup finely minced yellow onion
S cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon chopped flat-leaf parsley

1. In a large skillet, heat oil over medium high heat. Add scallops and sprinkle with salt and pepper. Sauté 2 minutes per side. Remove from pan and set aside.

2. In the same pan, melt butter. Add the garlic and the shallots and sauté for about 1 minute. Add wine and cook for 2 minutes more. Return the scallops to the pan and toss to coat. Remove from heat and add the lemon juice and parsley.

PT: Serve over steamed spinach.
CT: Serve over steamed chard. Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams) Protein 390 20 3 45 Carb 280 8 8 38

Roasted Cauliflower and Crab with Avocado-Yogurt Dressing (PT)

4 servings

 

1 head cauliflower
1 red bell pepper

1 ½ tablespoons olive oil
1 avocado
1 tablespoon fresh lemon juice
3 tablespoons plain yogurt

¼ teaspoon paprika
[ teaspoon cayenne pepper
Sea salt and fleshly ground black pepper, to taste ½ pound fresh lump crabmeat, rinsed

1. Preheat oven to 450°F. Cut cauliflower into florets. Cut bell pepper into ¼-inch strips. Lightly oil a baking pan and add the cauliflower and bell pepper. Drizzle with the olive oil, and season lightly with salt and pepper. Cook until cauliflower is lightly browned, about 15–20 minutes.

2. Meanwhile, mash peeled and seeded avocado into a small bowl. Add the lemon juice, yogurt, paprika, and cayenne pepper. Season to taste with sea salt.

3. In a large serving bowl, add the cooked vegetables, crab, and the dressing. Toss and serve in small bowls immediately.

 

Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams) Protein 264 14 21 19