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Seafood Gumbo

Seafood Gumbo

(This recipe serves 6-8 people)

Ingredients:

  • 1-2 large onions (diced)
  • 2-3 whole garlic cloves (finely diced)
  • 2 bell peppers (diced)
  • 1 mild chili pepper (finely diced)
  • 1 package fresh mushrooms (sliced)
  • 1 tbsp extra virgin olive oil
  • 2 large fresh tomatoes (diced)
  • ½ box chicken, seafood, or vegetable stock
  • ¼ cup fresh basil
  • Salt & pepper
  • ½ bottle of your favorite white wine
  • 1 lb raw Prince Edward Island mussels
  • 1 lb raw scallops
  • 1 lb jumbo shrimp
  • 2 large haddock fillets
  • 3 large zucchinis (sliced into noodles on mandolin)

 

 Directions:

  • In a large stock pot on medium heat, sauté the onions, garlic, bell peppers, and mushrooms with olive oil and salt and pepper for about 15 minutes or until the vegetables become tender and translucent.
  • Thoroughly rinse all of the seafood in cool water.  If any of the mussels are already open before cooking, discard them.  The closed ones will open during the cooking process.
  • Pan sear the haddock filets with 1 tbsp olive oil and salt and pepper in a shallow frying pan.  Sear on each side for about 5 minutes.
  • Add the mussels, scallops, shrimp, and haddock fillets to the large stock pot and pour in the chicken/seafood/vegetable stock and white wine.  Cover the pot and let cook for about 8-10 minutes or until the seafood is cooked through.  Remove the lid and stir to ensure that all the ingredients are combined.  The haddock fillets will flake into chunks throughout the gumbo.  Add the diced tomatoes and salt and pepper to taste.
  • Pour servings of the seafood gumbo onto the shredded zucchini noodles in a bowl and top with freshly chopped basil.
  • Serve immediately and enjoy!

 

Download a PDF of this recipe here!

Seafood Gumbo

 

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Guilt-Free Shrimp Scampi

Shrimp Scampi

Ingredients

  • 1lb jumbo shrimp (raw)
  • 3 cups of your favorite white wine
  • Olive oil
  • 1 onion (diced)
  • 1 cup mushrooms (sliced)
  • ¼ cup chopped parsley
  • 3 zucchinis
  • Salt, pepper, garlic powder (2 tsp each)

Directions

  • In a large sauté pan or wok, sauté the diced onions and sliced mushrooms on medium-high heat with 2 tbsp of olive oil and 1 tsp salt, pepper, and garlic powder.  Once the onions and mushrooms have started to cook down (about 10 minutes), add the 3 cups of white wine and let simmer for about 10 more minutes.
  • While the onion and mushroom mixture is cooking, use a mandolin to shred the zucchini into strands like spaghetti. (see photo above)
  • Remove shells from the raw shrimp and rinse thoroughly in cool water.  Add to the onion and mushroom mixture.  The shrimp should cook in a few minutes depending on their size.  When they are a bright pink color, they are done! (Overcooking shrimp will cause them to have a rubbery texture)  Add the ¼ cup of parsley just before serving.
  • In a separate sauté pan, add the zucchini strands and toss with 2 tbsp olive oil and 1 tsp salt, pepper, and garlic powder on medium heat.  (this should only take a few minutes as you only want to warm the zucchini through instead of cooking it completely)
  • Portion out zucchini into bowls, top with the onion, mushroom, and shrimp mixture and enjoy!

Download a PDF of this recipe here!

Guilt-Free Shrimp Scampi