Spicy Moroccan Shrimp- Phase 2

I love Shrimp but man do I get bored of having something the same way day after day. I am not afraid of spices and love to play around with different flavors. It's been rather rainy lately and I just wanted to mentally escape from the gray skies. Spices and food are such a great way to get away and enjoy a moment in a far away land.
Lately I have been craving foreign food; Greek, Mexican, Italian, Middle Eastern, you name it. I have really been wanting something spicy and different. I was watching my favorite network, Food Network, and it seemed like that day was Moroccan themed. So I decided to get inspired and make a Moroccan dish and since I pretty much eat fish every night I decided to go with shrimp.
Shrimp is a great fish for going a little wild with your flavors. It will taste pretty good anyway you flavor it.

2lbs of Shelled, Deveined, Precooked, Frozen Large Shrimp (I do frozen because it helps prevent the fish from sticking.)
3-4 cloves finely minced Garlic
4 tbsp Chicken Broth (Remember there is a specific type that we use)
2 tsp Paprika
1TBSP ground Coriander*
1TBSP Ground Cumin
1 tsp Ground Ginger
3/4 tsp Cayenne Pepper
1/2 tsp Salt
1/8 tsp Cinnamon
1/8 tsp Stevia
1/2 Lemon, reserve
More Chicken Stock, reserve

* Note* Now I know that not everybody has Ground Coriander in their spice cabinet, so you can substitute with an ADDITIONAL TBSP of Cumin and 1/8 tsp of Ground Clove.*

-Preheat oven to 400
- Mix all ingredients together in a small mixing bowl EXCEPT the RESERVED ingredients.
-On a large cookie sheet add a few tablespoons of Chicken Broth
-Evenly spread Frozen Shrimp on the Cookie Sheet
-Squeeze the juice of 1/2 a lemon over all the Shrimp
-With a Rubber Basting Brush, evenly coat Shrimp
-Place in oven and bake for 18-20mins

Once you have served the shrimp spoon a few spoonfuls of the shrimp broth over your plate for additional flavor and enjoy.

I hope you enjoy this little escape to Morocco, I know I did!
I am currently working on my Phase 2 Beanless Chili, once that baby is complete I will post the recipe.
I have a ton of Phase 3 recipes that I am about to post too :)

Lemon Tilapia-Phase 2

I'm not a real tilapia fan but it happens to be my mom's favorite fish. She eats this about 3 nights a week :) It's a great quick and easy dish to make on the fly.

Set your oven to 375 

Grab a baking sheet

I know that during phase 2 the hardest part it food not sticking to your baking pan. There are two way around this challenge, 

1st- squeeze a lemon over your pan and slice a lemon and place fish on top

2nd- Pour about 1/4cup of chicken or fish broth on baking sheet.

For this recipe I am going with the second method.

3oz Tilapia: 82 calories

After placing the fish over the broth season with:

-Dried lemon peel

-Cracked pepper

-Sea Salt

-Oregano

-Marjoram

-Basil

Cook for 15-20mins

I like to squeeze a lemon wedge over the fish once it's done cooking.

Enjoy! Up next Cucumber Kanikama

Frozen Lemonade- Phase 2

This is such an easy, delicious treat to make! I love it!!!

0 Calorie Treat! (Unless you add the Strawberry)

You need to have a blender for this one

1/2 cup of lemon juice (I use lemon juice because it has no calories and is tangier)
12-16oz or 1.5 cups of Ice
1/2 cup of water
1/4 Cup of Stevia ( I know that sounds like a lot but the lemon juice needs a lot of sweetener)

Add all ingredients and blend until the ice is more like and icy texture

To jazz it up, if you are having strawberries that day through in one to the blender and blend with the lemon mixture.

If you want it a little more solid, stick in freezer for an hour or two.

This also makes great and faster Popsicles, just pour mixture into your popsicle holders and stick in the freezer for about 4 hours and your are good to go!

Enjoy!

Next time on the Food Blog: Romaine Tacos