Blackened Shrimp Fajitas

18 oz. uncooked shrimp, peeled & deveined
1 Tbs. chili powder
2 tsp. paprika
1 tsp. onion powder
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. salt

-Mix spices together in a ziplock bag, add raw shrimp, and shake zipped bag to coat raw shrimp.

2 Tbs. olive oil

1 onion, sliced

1 red bell pepper, sliced

1/2 green pepper, sliced

1 yellow pepper, sliced

1/2 cup scallions, diced

-Sauté vegetables in olive oil for 5-7 minutes until tender. Add shrimp mixture and cook 3-5 minutes.  Serve in tortillas, topped with shredded cheese, sour cream and sliced avocado.

20 Minute Honey Garlic Shrimp

 original recipe found here

1/3 c honey

1/4 c soy sauce

1 TBSP minced garlic

1 lb. uncooked shrimp, peeled & deveined

2 TBSP olive oil

1) Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and half for cooking the shrimp in step 3.

2) Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, we usually steam broccoli and microwave some quick brown rice)

3) Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.

4) Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Easy Creamy Tuscan Shrimp

 original recipe found here

• 1 pound RAW shrimp (I used 31-40 count size), thawed & peeled
• 2 tablespoons butter
• 1 teaspoon flour
• 4-5 cloves garlic minced
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 2 dashes Italian seasoning
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup packed fresh baby spinach (I didn't use this because 3 of my girls won't eat it)
• Handful fresh basil cut into thin strips
• Salt & pepper to taste

• Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. 
• Add the garlic and cook for about 30 seconds or until fragrant.
• Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much. 
• Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them. 
• Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. You could also grate some fresh parmesan over top if you wish.
  **I actually doubled the sauce, but used the 1 pound of shrimp, and it was the perfect amount for 1 pound of linguine.

Tilapia Marinade

Original recipe found here

1 cup olive oil

3 TBSP fresh lemon juice

3 cloves minced garlic

1 TBSP dried basil

1 1/2 tsp salt

6 tilapia fillets

Almond Crusted Tilapia

1 cup raw almonds
2 eggs, beaten
5 Tilapia fillets
2 TBSP olive oil
Salt to taste

1) Heat olive oil in frying pan.
2) Put almonds in food processor until well ground.
3) Dredge tilapia fillets in eggs, then in ground almonds.
4) Carefully place in the heated olive oil, and cook about 3 minutes per side.
5) Let cool on paper towel, and lightly salt.