Gourmet Catering Orlando’s Post

Chimichurri Shrimp INGREDIENTS 1 c arugula leaves 1/2 c fresh flat-leaf parsley leaves or Cilantro 2 T chopped shallots 2 T fresh lemon or lime juice 2 T extra-virgin olive oil 1/4 t crushed red pepper 1 garlic clove 1/2 t kosher salt, divided Cooking spray 2 t canola oil 38 oz large raw shrimp, peeled and deveined 1/2 t black pepper DIRECTIONS Preheat grill to high. Place first 7 ingredients and 1/4 teaspoon of the salt in the bowl of a mini food processor; process until smooth. Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with sauce. Per serving: 1 Leanest, ½ Green, 2 Healthy Fats, 3 Condiments (Skewer 6 cups of other veggies like mushrooms, summer squash/zucchini, sliced bell peppers and or cherry tomatoes and grill them at the same time to make this a complete Lean & Green meal!) I choose a bed of arugula with grilled mushrooms and peppers

Udang Rambutan (Crispy Dimsum Dumpling with Shrimp Coating) Ingredients Dumpling Filling: - 250g shrimp, peeled and deveined - 100g minced pork (optional) - 2 tablespoons green onions, chopped - 1 tablespoon garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon soy sauce - 1 tablespoon sesame oil - Salt and pepper Dumpling Wrappers: - Round dumpling wrappers (store-bought) Coating: - 1 cup fresh rambutan, peeled and pitted - 1 cup breadcrumbs (panko preferred) - 2 eggs, beaten - 1/2 cup all-purpose flour - Salt and pepper For Frying: - Oil Instructions 1. Prepare the Filling: - In a bowl, mix shrimp, minced pork (if using), green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. 2. Assemble Dumplings: - Place 1 teaspoon of filling in the center of each dumpling wrapper. Wet the edges, fold, and seal tightly. 3. Coat the Dumplings: - In a food processor, pulse rambutan until chunky. - Set up a coating station: flour (seasoned with salt and pepper), beaten eggs, and breadcrumbs. - Coat each dumpling in flour, dip in eggs, then roll in breadcrumbs. 4. Fry the Dumplings: - Heat oil in a pan over medium heat. Fry dumplings in batches for 3-4 minutes until golden brown. Drain on paper towels. 5. Serve: - Serve hot with your favorite dipping sauce, like sweet chili or soy sauce. #Freshway #FreshwayUSA #ExoticFruit #ExoticFruits #Fruits #ExoticFlavors #FreshProduce #RambutanDumpling

You get to have this on our weight loss program! Spicy Shrimp and Green Peppers Skillet Makes 2 servings; Per serving: 1 lean. 2 greens. 2.5 condiments. 2 healthy fats Ingredients: 4 tsp olive oil (4 healthy fats) 22.4 oz raw shrimp, peeled and deveined Yields 14 oz cooked (2 leanest) 1/4 teaspoon salt (1 condiment) 1/2 teaspoon red pepper flakes (1 condiment) 1 teaspoon cumin (1 condiment) 1 tbsp onion, minced (1 condiment) 1/4 tsp cayenne pepper (1/2 condiment) 1/4 tsp chili powder (1/2 condiment) 2 cups (5.26 oz) green bell pepper, diced (4 greens) 1/4 cup (60ml) chicken broth or vegetable broth (1/4 condiment) Fresh thyme, for garnish (optional) Directions: 1. In a medium bowl, add shrimp and combine with Chili powder, cayenne pepper, and cumin. Allow marinating for 10 minutes while you prepare the other ingredients. 2. Heat a large skillet over medium heat with a tablespoon olive oil. Sear shrimp in the skillet (making sure it doesn’t crowd) and cook on both side for one minute. 3. Add onion and red pepper flakes, season with a pinch of salt. Add green bell pepper and cook, stirring once or twice, on medium heat, about 3-4 minutes total, until shrimp is pink in color. 4. Deglaze with 1/4 cup chicken or vegetable broth and give a quick stir. Garnish with fresh thyme and enjoy immediately. You can also serve the shrimp and green peppers over cauli-rice or extra veggies.

Try making these flavorful shrimp tacos with a spicy kick, served with fresh cabbage slaw and avocado! 🔴 Serving Size: 2 tacos 🔵 Calories: 350 🔴 Protein: 20g 🔵Carbs: 30g 🔴 Fats: 15g 🔵 Ingredients: - 1 pound shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon paprika - 1/4 teaspoon cayenne pepper - Salt and pepper to taste - 8 corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - Lime wedges for serving 🔵 Instructions: 1. In a bowl, toss shrimp with olive oil, chili powder, paprika, cayenne, salt, and pepper. 2. Heat a skillet over medium heat and cook shrimp for 2-3 minutes on each side until cooked through. 3. Warm tortillas in a dry skillet or microwave. 4. Assemble tacos with shrimp, cabbage, and avocado. 5. Serve with lime wedges.

Shrimp over Riced Cauliflower Ingredients: 9.51 oz frozen riced cauliflower 9 ounces raw shrimp, tails removed (should yield 7 oz cooked) 2 tbsp Braggs aminos 1 tsp Red hot chili sauce 1 tbsp Green onion 1/2 tsp Sesame seeds 2 tsp avocado oil Fry your riced cauliflower in 1 tsp oil and aminos. Cook your shrimp in another skillet with 1 tsp oil Layer rice with shrimp on top. Drizzle with 1 tsp red hot chili sauce. Garnish with chopped green onion and sesame seeds. 1 serving: 1 lean, 3 greens, 2 healthy fats and 3 condiments

Your weekend "cooking with walnuts" inspiration is here! HONEY WALNUT SHRIMP 🍤 🍯 Ingredients: -1/2 pound wild caught shrimp -2 tablespoons arrowroot powder -Avocado oil -Salt + pepper -1/2 teaspoon garlic powder -1 tablespoon mayo -1 tablespoon greek yogurt -Squeeze of lemon -1 tablespoon honey -1/4 cup walnuts -Butter -Honey Instructions: -Start by mixing your shrimp with arrowroot starch, salt, pepper, and garlic powder. Mix well. -Then heat a pan with avocado oil to medium heat. Once hot add shrimp in a single layer. Fry until fully cooked through, flipping as needed. Should only take a couple minutes per side. -While the shrimp cook; mix together the sauce. Mix together greek yogurt, mayo and honey in a small bowl. -For crispy walnuts: Remove shrimp from pan and quickly toss in the walnuts along with a pad of butter, a drizzle honey and a sprinkle of salt. Toss those around until walnuts are fully covered. After a few minutes you can remove and set aside. -Serve with green onions, some rice and broccoli and you got yourself a tasty meal at home!

Try making these flavorful shrimp tacos with a spicy kick, served with fresh cabbage slaw and avocado! 🔴 Serving Size: 2 tacos 🔵 Calories: 350 🔴 Protein: 20g 🔵Carbs: 30g 🔴 Fats: 15g 🔵 Ingredients: - 1 pound shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon paprika - 1/4 teaspoon cayenne pepper - Salt and pepper to taste - 8 corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - Lime wedges for serving 🔵 Instructions: 1. In a bowl, toss shrimp with olive oil, chili powder, paprika, cayenne, salt, and pepper. 2. Heat a skillet over medium heat and cook shrimp for 2-3 minutes on each side until cooked through. 3. Warm tortillas in a dry skillet or microwave. 4. Assemble tacos with shrimp, cabbage, and avocado. 5. Serve with lime wedges.

Try making these flavorful shrimp tacos with a spicy kick, served with fresh cabbage slaw and avocado! 🔴 Serving Size: 2 tacos 🔵 Calories: 350 🔴 Protein: 20g 🔵Carbs: 30g 🔴 Fats: 15g 🔵 Ingredients: - 1 pound shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon paprika - 1/4 teaspoon cayenne pepper - Salt and pepper to taste - 8 corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - Lime wedges for serving 🔵 Instructions: 1. In a bowl, toss shrimp with olive oil, chili powder, paprika, cayenne, salt, and pepper. 2. Heat a skillet over medium heat and cook shrimp for 2-3 minutes on each side until cooked through. 3. Warm tortillas in a dry skillet or microwave. 4. Assemble tacos with shrimp, cabbage, and avocado. 5. Serve with lime wedges.

Spicy Shrimp Stir-Fry with Vegetables A quick, flavorful shrimp stir-fry with vibrant veggies. • Serving Size: 1 • Calories: 350 • Protein: 30g • Carbs: 25g • Fats: 12g Ingredients: • 8 shrimp, peeled • 1/2 cup broccoli • 1/4 red bell pepper, sliced • 1/4 yellow bell pepper, sliced • 1 tbsp soy sauce • 1 tsp sriracha • Garlic, olive oil, sesame seeds, cilantro Instructions: 1. Prepare the Sauce: In a small bowl, mix the soy sauce, sriracha sauce, and minced garlic. Set aside. 2. Cook the Vegetables: Heat the olive oil in a large pan or wok over medium-high heat. Add the broccoli, bell peppers, carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp. 3. Add the Shrimp: Push the vegetables to the side of the pan and add the shrimp. Cook for 2 minutes on each side until the shrimp are pink and opaque. Combine and Toss: Pour the sauce over the shrimp and vegetables. Toss everything together until well coated and heated through. 4. Serve: Sprinkle with sesame seeds and fresh cilantro before serving. Enjoy your stir-fry with a side of brown rice if desired.

Try making these flavorful shrimp tacos with a spicy kick, served with fresh cabbage slaw and avocado! 🔴 Serving Size: 2 tacos 🔵 Calories: 350 🔴 Protein: 20g 🔵Carbs: 30g 🔴 Fats: 15g 🔵 Ingredients: - 1 pound shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon paprika - 1/4 teaspoon cayenne pepper - Salt and pepper to taste - 8 corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - Lime wedges for serving 🔵 Instructions: 1. In a bowl, toss shrimp with olive oil, chili powder, paprika, cayenne, salt, and pepper. 2. Heat a skillet over medium heat and cook shrimp for 2-3 minutes on each side until cooked through. 3. Warm tortillas in a dry skillet or microwave. 4. Assemble tacos with shrimp, cabbage, and avocado. 5. Serve with lime wedges.