Here’s an incredible dish I made last night. The original recipe was from a paleo/wellness cookbook, although I modified it somewhat for my own use.
Ingredients: (Serves 2)
- Pot with a lid
- 1/2 red onion, normal sized
- 1-2 cloves garlic, depending on size
- 1 serrano pepper (for some kick, not crazy spicy)
- Olive oil
- 3-4 medium/large tomatoes
- 1 cup chicken stock
- 1/2 pound of shelled shrimp
- 1 zucchini
- 1/3 cauliflower
- Salt and pepper
- 1 lime
- Chop up the onion, garlic, and serrano pepper into small pieces and cook in a small amount of olive oil. Use your best judgement of how long – they don’t need to be browned but should be cooked through decently well.
- Once step 1 is cooked properly, add tomatoes and preferably put a lid on the pot while letting the tomatoes cook down. You don’t want a pure liquid, but the tomatoes should start to separate and cook down a bit. At this stage you should also add your oregano (a moderate amount)
- Add shrimp, zucchini that is chopped to be bite sized, and bite sized cauliflower bits. Also add your chicken stock.
- Cook until vegetables are as soft as you want them to be. Add salt and pepper. Serve with a lime squeezed over it.