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

Kanikama Shrimp- Phase 2

Last time I talked about my family's love for chinese/Japanese food and my lack of fondness for it. So to create a happy family, and a happy me, we needed to find some common ground. Since rice is out of the picture and we are limited with our choice of veggies, I quickly narrowed in on the broccoli. So now that I decided my vegetable I needed to figure out my meat. The Kanikama sauce, in it's original form, really came from a sushi place in their crab and cucumber salad. So I knew it worked well with shellfish. I tried it with the shrimp and it was love at first taste.
So as promised I present to you my Kanikama Shrimp recipe...

5oz Shrimp: 137 Cal, 3.5oz Broccoli: 33 Cal.

Preheat your oven to 400
On a baking sheet spread out semi-thawed medium (or large) shrimp
(now I say semi-thawed because we want it thawed out enough that the shrimp are separated from each other but frozen enough because it's going to make a great broth, that I like to bag & freeze for later.)
Use a few large spoonfuls of chicken broth and drizzle over the shrimp.
Then spoon some of the prepared Kanikama Sauce, not a lot just a little over all the shrimp.
Now onto the spices for this dish:
-Rosemary
-Basil
-Sage (a good coating of Sage. The shrimp should look completely covered in spices by this point)
-Oregano
-Leafy Marjoram ( most people don't have this spice but it's a great one, good for all meats)
-Salt
-Pepper
For the spices I really don't measure it out, I just get what looks like 2tbsps of each in the palm of my hand and give a good dusting over all the shrimp.
At this point you should be looking at this shrimp and saying to yourself, "that's way too much spice!"
But I promise it's not!!

This is how it should look Before cooking

After your shrimp is seasoned, throw those babies in the oven for about 20-25 minutes. (I use the already cooked, deveined, no shell shrimp because it's faster.)
Once the shrimp is done I like to pair it with broccoli on my plate, spoon some more Kanikama sauce over both the broccoli and shrimp and you're done.

After it is cooked

Quick, easy, delicious, and most importantly healthy.

Enjoy and stay tuned for my Herby Chicken Tenderlions cooked in Broth recipe. It's really good!

Photos:

Oven baked Cod-Phase 2

The best way of preventing getting bored with eating fish everyday is simply by switching up the type of fish your eating and how it's seasoned.

This particular recipe can really go with any type of white fish. I just found it to taste best with Cod, :)

One piece of advice, the recipe calls for baking the fish in foil. Most people would put butter or oil down to prevent the fish from sticking. Since that's not really an option with HCG I came up with another solution. Because you are already having a lemon a day, what I do is, cut off the ends of the lemon and cut a few slices until I get the meat of the lemon. Take the ends that you just cut and squeeze out some of the juice and rub the lemon over the entire piece of foil. This really helps prevent sticking and give the fish a little citrus kick.

3oz Cod: 70 Cal.

Onto the Recipe:

Set your oven to 375F

Take a frozen piece of cod and place in the center of your lemon rubbed foil sitting on top of one of the lemon ends
Sprinkle garlic powder
Onion powder
Salt
Pepper
Celery salt
Squeeze a small piece of lemon & leave the used lemon on top.
Wrap in foil and bake for a good 20-30 mins or until done.
A good way to tell if fish is done to see if it is no longer semi-transparent and if the top kind of flakes when you rub a fork against it.


I hope you enjoy this simple yet delicious fish recipe. If you try this dish, leave a comment letting me and everyone know what you think.

Tune in next time for my amazing Kanikama Sauce recipe!!!