It’s my spring break this week, so I’m down on the west coast of Florida living it up for a week of sunshine, museums, food, reading, and relaxation! Life is very good right now! For this cooking Monday post I’m going to write about two of my favorite seafood dishes at the moment. I love all kinds of seafood dishes, but for the sake of this post I’m just going to keep it to two.
Total Prep Time: about 7 minutes
I use Oretega taco shells because they are gluten free 🙂 Warm them before filling
Using Penzey’s fajita seasoning I coat the uncooked shrimp ,then sautee in some oil and butter (a little butter is used to make the oil safe to eat after being at high temperatures)
Sautee the uncooked shrimp until pink
Add shrimp to bottom of taco shell
Layer with finely shredded lettuce
Add more shrimp
Add teaspoon of Rotel spicy diced tomatoes
Add a handful of shredded Mexican cheeses
Top with sour cream or guacamole, or both!
Garlic & Parmesan Shrimp Pasta
Total Prep Time: about 12 minutes
Sautee uncooked shrimp with minced garlic and butter until pink
Boil water in a separate pan
Add gluten free pasta to boiling water – I use Bionaturae from Italy
Add salt to pasta
When pasta is al dente drain
Add 2/3 of a cup of finely grated parmesan cheese
Dust with Penzey’s dill weed
Stir well and serve.