Shrimp Scampi with Stuffed Tomatoes, Carrot salad and beet chips

This is one of my favorite dishes to cook and present when I have guests over. It is a colorful, beautiful dish that is rich in flavor.

Shrimp scampi on skewers

Ingredients:

If you are using frozen shrimp, defrost shrimp quickly by placing it in a bowl of water. Dry shrimp with paper towel before frying.

16 oz (1 lbs)-shrimp shelled and deveined

2-3 garlic cloves finely chopped

1 tablespoon chopped parsley

2 teaspoons of finely chopped parsley

2 tablespoons of ghee or organic butter

2 tablespoons of lemon

¼ cup of white cooking wine

Salt, pepper

Directions:

Heat up a large skillet over medium heat. Season shrimp with salt and pepper. Add ghee to a skillet, once ghee starts to melt, add shrimp to skillet.  Shrimp should lie flat and evenly spaced, turn heat to high. Cook shrimp for about a minute or two on each side until it turns pink. Add garlic and cook for another minute. Transfer shrimp to a bowl and put about six shrimps on a skewer. Lie shrimp on a serving dish.ir h Add wine and juice to a skillet, stir the parsley and cook for about 30-45 seconds on a low heat, until liquid slightly thickens. Pour juice over shrimp.

Stuffed Tomatoes

Ingredients:

4 washed tomatoes, cutout top of each tomato and make them hollow by removing seeds.

½ lbs of washed and dried spinach

12 ounces of sliced, washed and dried mushrooms

4oz of Philadelphia cream cheese

4 oz of shredded mozzarella cheese

2 tablespoons of coconut oil

Directions:

Spinach and Mushroom Stuffing: Heat up coconut oil on a large skillet over medium heat. Sauté mushrooms until water from mushroom is mostly evaporated and then stir spinach to the skillet and sauté vegetables for another minute, until spinach leaves start to wilt. Add Philadelphia cream cheese to the skillet and mix with vegetables. Once cream cheese starts to melt, stir half of mozzarella cheese and turn off the heat.

Lightly spray cooking sheet with cooking oil.  Place tomatoes on a cooking sheet and stuff them with spinach and mushroom stuffing, sprinkle with mozzarella cheese and broil on high for one minute. You can garnish your tomatoes with parsley and mushroom as shown an a picture.

Carrot Salad

Ingredients:

3-4 washed and shredded carrots

2 teaspoons of honey

1 teaspoon of olive oil

2 teaspoons of freshly squeezed lemon

1 teaspoon of finely chopped cilantro

Directions:

Place shredded carrots in a bowl or serving dish. Dress carrots with a mixture of honey, oil, lemon and chopped cilantro. 

Beet Chips

Ingredients:

2 medium beets

1 teaspoon of extra-virgin olive oil

Pinch of salt and rosemary

Directions:

Peel and slice beets 1/16 inch thick using mandoline or food processor. Preheat oven to 350F. In a bowl mix beets, salt rosemary and oil. Arrange chips on a baking sheet so that they lie in one layer and are evenly spaced. Bake chips covered for about 20 minutes until the edges of beets begin to dry out, remove cover. Rotate baking sheet.  Remove chips once they become lightened in color.