This recipe restores 100 energy and 45 health. It gives a +1 Fishing bonus and can be obtained from the Cooking Channel. It sells for 100g.
Difficulty: Medium, 1 hour. Serves 5.
I actually used basa fillets instead of trout ‘cause there wasn’t any decent trout at the store, and it’s almost spawning season. Also the recipe isn’t too difficult, but might require some skill, so I set it to medium just to be safe. My pie hole is a lie hole.
-1 medium onion -2 sticks celery -2 cloves garlic -1 tablespoon chili powder -2 tablespoons olive oil -1 cup white wine -796mL can of diced tomatoes -½ butternut squash -500mL vegetable broth -2 large fish fillets, thawed -300g shrimp, tails removed -1 teaspoon lemon juice -Salt and pepper, to taste
Finely chop up the onion, celery, and garlic cloves. Grate the butternut squash. You don’t have to remove the rind, but I did. In a large pot, heat the olive oil over medium-high heat and add the vegetables and chili powder.
Cook for five minutes, stirring occasionally, and then add the wine, diced tomatoes, and vegetable broth. Add the grated butternut squash and reduce the heat to low. Put on a lid and let it simmer for 30 minutes.
Cut the fish into chunks or slices. If you have frozen shrimp with the tails on, you can run them under hot water in a colander and then easily pull off the tails.
Add the fish and shrimp to the pot and increase the heat to medium-high. Cook for another ten minutes, stirring occasionally, until the fish is opaque and fully cooked. Add the lemon juice and salt and pepper to your liking. Serve hot.
This soup is hearty and comforting, with plenty of flavour and a nice combination of chunky and smooth. The butternut squash adds a subtle sweetness.
BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce
I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was.
Ingredients for Curry Shrimp
Jumbo shrimp (the amount is up to you), peeled, deveined, tail off
Red curry paste mixed with a small amount of light olive oi
Kosher salt and pepper for seasoning
Ingredients for Almond Sauce
¾ cup almond butter
½ can coconut milk (unsweetened)
2 tsp red curry paste
2-3 pitted Medjool dates
1 tbsp apple cider vinegar
Pinch of kosher salt
Water - to thin it out to your desired consistency
1 tbsp apple cider vinegar
Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce.
In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw]
Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white.
Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve.
Can easily be made vegetarian or vegan by omitting the shrimp!
A more flattering photo of my spicy cheesy pork rind shrimp! I think the only thing keeping this recipe from being perfected is that I keep eyeballing my measurements instead of making things exact, which makes sharing it a little difficult. But for those curious, here’s how to make them sans measurements.
Thaw chosen amount of pre-cooked cocktail shrimp (not raw)
In a plastic bag, crush a few large handfuls of rinds into fine crumbs (I use Chifles original smokehouse chicharonnes, recommend this)
Mix the crumbs together with about ½ cup fine grated parmesan (I just use the Kraft stuff)
Add into the breading oregano, basil, cayenne pepper, chili powder, and garlic powder. This is what I tend to eyeball the most, a few shakes of each.
Put olive oil in a separate bowl and dip the shrimp in the olive oil, then coat the shrimp in the breading. Lay them out flat on a baking sheet with parchment paper.
Top all the shrimp with grated cheese (sharp cheddar is what I use)
Bake at 350f for 15 minutes
Give yourself a stomach ache from eating too many shrimp
They’ve been a hit in my home, I hope other people try them! The breading can also be used for chicken. Maybe I’ll get fancy and try it with calamari.
Like the other stuff I’ve been posting, this is low carb, gluten free, sugar free, etc.