Garlic Shrimp and Cucumber Noodle Salad for Phase 3

Shrimp Jambalaya for Phase 2 and 3

Shrimp Jambalaya Ingredients:

n100 grams of shrimpnn1 cup vegetable brothnn1 to 2 stalks of celery or tomatoesnn1 clove of minced garlicnn1/8 teaspoon of garlic powdernn1/8 teaspoon of onion powdernn1 tablespoon of chopped onionnn1 tablespoon of lemon juicennA pinch of cayenne peppernn½ teaspoon of hot saucenn1 teaspoon of Worcestershire saucennSalt and pepper to tastenn nnDirections:nn n

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1. Lightly sauté shrimp with celery or tomatoes, onion, garlic in lemon juice until lightly brown or cook.

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2. Add seasonings and broth to deglaze the pan.

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3. Simmer the shrimp and seasonings and broth on a low fore for at least 20 to 30 minutes or until liquid is slightly reduced. Add broth or water to achieve the desired consistency.

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4. You can also add red or green bell pepper and additional seafood for some phase 3 modifications.

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Garlic Shrimp and Cucumber Noodle Salad Ingredients:

n200 grams of shrimp, peeled and de-veinednn1/2 English cucumbernn¼ cup Olive oilnn1/8 cup white winenn4 cloves of garlicnn1/8 cup finely chopped parsleynnPepper to tastennSalt to tastenn nnDirections:nn n

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1. Spiralize the cucumber. If it is too long, cut it into smaller pieces. Set it aside.

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2. On a large skillet, heat the olive oil over medium heat. Add garlic and sauté for two minutes, stirring now and then to avoid burning.

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3. Throw in shrimps then season with salt and pepper to taste. Cook the shrimp on one side until they turn pink. Turn over the shrimp and add wine and parsley. Cook for at least two minutes or until wine is reduced.

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4. Mix the cooked shrimp in the spiralized cucumber. Sprinkle with additional chopped parsley.

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5. Serve immediately and enjoy.

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