Jambalaya

ingredients:
1 pound fully cooked chicken kielbasa or Polish sausage, cut into 1/4-inch slices 
1 (8-12 oz) package cooked small shrimp (tails cut off)
1/4 cup lime juice, 1 clove crushed garlic, 1 T olive oil (for shrimp marinate) 
1 medium onion, chopped
1/2 cup chopped green pepper
1 (28 ounce) can diced tomatoes, undrained
4 cups chicken stock or broth
3 cups uncooked rice
1 tablespoon sugar
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 cloves garlic, crushed
3 drops hot pepper sauce


directions:
Cook sausage if it is uncooked.
Marinate shrimp in juice, garlic and olive oil. Set aside. 
Saute meat, onions and peppers in small amount of olive oil. 
In a separate pan/stock pot add chicken stock and bring to boil, add rice, garlic, spices, hot sauce and tomatoes.  Simmer 15 minutes then turn off heat and let sit unopened 10min. Stir in meat mixture and drained shrimp. 

Coconut Curry Shrimp over Greens

Gluten Free, Soy Free, Dairy Free, Egg Free
Serves 4 - 5
ingredients:
1 T olive oil
1 onion, chopped
1 inch of ginger root, grated
2 garlic cloves, crushed
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes or cayenne pepper
2 tsp red curry paste (dissolved in 1/4 cup boiling water) - more or less depending on spice preference
1 16 oz can of coconut milk
2 sweet potatoes, peeled and chopped
1 regular potato, chopped (peel if desired)
2 medium carrots, chopped
6 to 8 oz. shrimp, pre-cooked
1/4 cup dried coconut, shredded or chipped
fresh greens
fresh lime for juice (optional)

directions:
1.  In a large skillet, saute onion in olive oil till translucent, add ginger, garlic, black and red pepper and cook for 2-3 minutes.
2. Add curry paste, coconut milk and potatoes. Bring to boil, then simmer for 20 minutes, till potatoes are soft. Then add carrots, simmer for about 10 more minutes (so carrots are still a bit crunchy). Add shrimp and simmer till warm. Add coconut and stir.
3.  Serve over fresh greens. Sprinkle with lime juice if desired.

Mango Salsa and Shrimp

For dinner Peter suggested we saute some shrimp in butter and lemon juice...this is what I ended up doing.

Ingredients:

2 Tb butter

2 cloves of garlic, crushed

1/2 cup sherry or dry white cooking wine

1 bunch of scallions, chopped

juice of one lemon

1 or 1/2 jalapeño (depending on your spice tolerance) 

1 mango, diced

1 cup of cherry tomatoes, diced

1/4 cup of fresh cilantro, chopped

2 cups fresh spinach

amount 1/2 pound of shrimp (I used farm raised, frozen, pre-cooked)

salt and pepper

Directions:

1. Prepare pasta, rice, polenta or quinoa to serve with Mango Salsa Shrimp. 

2. Melt butter and saute garlic. Add sherry, bring to a boil, then simmer for 5 minutes.

3. Add scallions, lemon juice, mango, jalapeño and simmer for 5 minutes. Then add tomatoes, cilantro simmer for 2-5 minutes. Add shrimp and spinach, cook till shrimp is warm and spinach is barely wilted. 

4. Season to taste with salt and pepper.

5. Serve over pasta, rice, polenta, or quinoa.