Pomegranate Guacamole
Prep Time: 10 Minutes
Ingredients:
2 ripe avocados
1/2 cup pomegranate seeds
2 tablespoons of fresh squeezed lime juice
1/4 cup diced red onion
1/4 cup chopped cilantro
1/2 teaspoon fresh ground sea salt
1/4 teaspoon fresh ground pepper
Chips to dip
Directions:
Halve and pit the avocados then scoop out the flesh into a large bowl.
Add the red onion, cilantro, lime juice, salt and pepper to the bowl, mashing the mixture together with two forks until it reaches your desired consistency.
Stir in the pomegranate seeds then serve the guacamole with chips or assorted vegetables.
Crispy Crab Cake Stuffed Shrimp
Gluten Free
By Chef Nicole LaTorre owner of Eat Clean Org
10 Crab Cakes (2.5 oz each)
Ingredients:
16oz. lump crab meat
10 U15 Shrimp
1/2 a red bell pepper diced small
5 garlic cloves minced
1 organic egg
1/2 cup light mayo (gluten free)
1 tablespoon organic dijon mustard
1 1/2 tablespoons worcestershire sauce (gluten free)
1 teaspoon hot sauce (optional)
15-20 gluten free crackers (garlic & herb flavor if available)
fresh ground salt/ pepper
lemon wedge for garnish and to squeeze over crab cakes
Directions:
Rinse and drain your lump crab meat. Pat dry with paper towels.
Peel and clean shrimp and set aside & refrigerate. Leave tails on.
Dice red bell pepper and mince garlic cloves. Set aside
In a mixing bowl, whisk egg, mayo, mustard, worcestershire & hot sauce until smooth.
Transfer crab meat to a separate mixing bowl and slowly fold in your sauce mixture. You want to add it slowly to prevent the crab mix from getting too wet.
In food processor blend the gluten free crackers until bread crumb texture OR put crackers in a large ziplock bag and crush with a rolling pin.
Fold garlic and bell peppers into crab mixture, season with salt & pepper.
Add crushed cracker mix. Continue to fold mixture.
Refrigerate for an hour.
Using an ice cream scooper, or 1/4 measuring cup, scoop/ portion out your crab cakes and place a scoop on each shrimp. Place on a cookie sheet that has parchment paper or tin foil lightly brushed with extra virgin olive oil. Season one last time with fresh ground salt and pepper.
Bake in toaster oven or convection oven on 425 for 12-15 minutes. Your crab cakes should turn golden brown and the minced garlic should appear crispy. The shrimp should be bright orange and cooked through.
Squeeze fresh lemon juice on top and serve!
Chef Nicole LaTorre is the owner of the Eat Clean Org, a healthy, gluten-free meal prep company with a focus on organic ingredients.
