SPICY LIME-PESTO SHRIMP – WENDY BLANCHARD, M.S.

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On my last visit to my daughter, Olivia, I cooked up this healthy, Gl-Airy Free dinner! Remember to use organic, natural ingredients!

INGREDIENTS:

1 lime, juiced
2-3 T. Cayenne Red Pepper
2 T. olive oil
1 lb. deveined and peeled shrimp
1 yellow Bell pepper
1 1b. bean sprouts
1 medium onion
3 cloves of garlic
Heavy metal detox Pesto (SEE RECIPE BELOW)

INSTRUCTIONS:

  1. Mix together the Cayenne Red Pepper, lime juice, and Olive oil in a BPA resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes. Sautee garlic and onion in olive oil.
  2. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
  3. Place shrimp into the garlic sautee and cook the shrimp on a preheated indoor or outdoor grill, wok, or large frying pan until they are bright pink on the outside and the meat is no longer transparent in the center, about 3-4 minutes per side. I cooked mine in a Wok, and added in the bean sprouts, peppers, and pesto (about 3/4 cup) in at the same time. Mix thoroughly and serve immediately.

HEAVY METAL DETOX PESTO

INGREDIENTS:

3 cloves garlic
1/3 cup Brazil nuts (selenium source) or macadamia nuts
1/3 cup sunflower seeds (cysteine source)
1/3 cup pumpkin seeds (zine, magnesium sources)
1 cup fresh cilantro (coriander)
1 cup parsley
2/3 cup cold pressed olive oil
4 tablespoons lemon juice (Vitamin C source)
big pinch of sea salt, and/or dulse flakes to flavor

INSTRUCTIONS:

Soak the seeds and nuts overnight to release the enzyme exhibitors.  Process the parsley, cilantro (coriander), and olive oil in a food processor or blender until chopped.  Add the garlic, nuts, and seeds, salt/dulse, and lemon juice.  Mix until the mixture is finely blended into a paste.

Store in dark glass jars, and it also freezes well!

To your good health!

Wendy

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