Category: Seafood

Baja Sauce

Incredible Flavour: Baja Sauce

Author Note: Consumption of this sauce must be limited when following a green FODMAP diet.

INGREDIENTS

  • 1/2 C Natural or Greek Yoghurt (can substitute with sour cream)
  • 1/2 C Mayonnaise
  • 1 Lime, zested and juiced
  • 1/2 tsp ground Cumin
  • 1/2 tsp smoked Paprika
  • 1 tsp Sugar
  • 1/4 tsp Salt
  • 1/2 Tbsp White Vinegar
  • 1/2 of a deseeded fresh Jalapeno (can be substituted for pickled), finely diced, adjust to taste

INSTRUCTIONS

  1. Add all ingredients together and mix well until smooth.
  2. Serve on prawn or fish tacos.
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Chilli, Lemon & Prawn Pasta

Warming: Chilli, Lemon & Prawn Pasta

INGREDIENTS

  • 500g Prawns, deveined and peeled
  • 100g Baby Spinach
  • 1-2 Tomatoes, diced
  • 20g Butter
  • 1 Tbsp Garlic Oil
  • Chilli flakes, to taste
  • 400g GF Pasta
  • 1 Tbsp Lemon Zest
  • 1 Lemon, juiced
  • Parmesan, grated, to taste
  • Salt & Pepper, to taste

INSTRUCTIONS

  1. Add pasta to boiling, salted water and cook as per packet instructions.
  2. Melt butter and garlic oil in hot frying pan, add prawns and cook through (grey to pink).
  3. Add tomatoes to pan and cook, approximately 2 minutes.
  4. Add chilli flakes, lemon zest, and lemon to pan. Cook for 30 seconds, then add baby spinach and cook until slightly wilted.
  5. Add cooked, drain pasta to serving bowls, and top with the cooked ingredients from the pan.
  6. Top with parmesan, salt, and pepper to serve.

ALTERNATIVES

This works really well both with and without tomatoes.

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Coctel de Camarones (Shrimp Cocktail)

Knockout: Coctel de Camarones (Shrimp Cocktail)

INGREDIENTS

  • 600g Shrimp, peeled and deveined
  • 2 Limes, juiced
  • 2 Tomatoes, deseeded and diced
  • 1/2 of a Cucumber
  • 2 Avocados, pitted and diced
  • Coriander, lightly chopped
  • 1/2C Ketchup
  • 2/3C Tomato Juice (alternatively, add more ketchup and more shrimp cooking juice)
  • 2 Jalapeno Peppers, seeded and chopped
  • Salt and Pepper, to taste
  • 1C Shrimp cooking liquid

INSTRUCTIONS

  1. Bring salted water to a boil in a pot. Add shrimp and cook through (shrimp will change from grey to pink), about 2-3 minutes.
  2. Ensuring you reserve the liquid for later use, drain the shrimp.
  3. Chill shrimp and reserved liquid in the fridge until cool. This may take up to an hour.
  4. Once chilled, combine shrimp, tomatoes, cucumber, jalapeno, coriander, and lime juice into a bowl. Then add ketchup, reserve shrimp cooking liquid, and tomato juice. Stir to combine. Add avocados, salt, and pepper before giving it another gentle stir to combine.
  5. Refrigerate for 10 minutes, then ladle into cocktail glasses and serve.

SERVE WITH

GF corn chips & hot sauce for extra kick.

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