Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Citrus Roasted Shrimp

8 easy peel 13/15 shrimp
1 large naval orange
1 large lemon
5 fresh sage leaves
Black pepper, to taste
1 Tbsp extra virgin olive oil
Salt, to taste























  Heat oven to 375F. Thaw the shrimp under cold running water and remove the shells leaving the tail on. Slice the orange and lemon into ¼ inch thick slices. Arrange the citrus in an ovenproof stainless or non-reactive pan. Arrange the shrimp over the citrus. Arrange the sage leaves over the shrimp. Season with fresh black pepper.

Roast for 12-13 minutes, until the shrimp is just done. Remove from the oven, drizzle with extra virgin olive oil and salt to taste. Serve hot. Makes 2-4 servings.

Recipe courtesy of Chicken of the Sea Frozen Foods




















Recent Posts


Tags

peaches Ginger mayo casserole pecans chicken salad Chicken cambozola macaroni salad broccoli salad parsley spicy salmon carrots raisins white wine vinegar clove olive oil cucumbers pasta sugar soup cranberries cannellini Arugula pistachios tomato juice pumpkin puree gnocchi Cauliflower Pizza Roast Chicken Guacamole Toast coconut cashews Shallot lemon zest Guacamole chard leaves lemon breakfast oranges brussel sprouts gorgonzola mushrooms tomatoes dr axe Italian seasonings almond milk quesadillas bell pepper red wine vinegar Cinnamon tilapia Salmon tomato paste cloves potato Beet-and-Apple Salad roasted beets Budda Bowl eggplant garbanzo beans zucchini Dip summersalad pastry cream roasted Roasted Brussels Sprouts cauliflower crust walnuts avocados medjool dates cumin Gazpacho bacon yogurt protein powder sweet potato Honey Chipotle plums roasted carrots apple cider vinegar honey Wraps Zucchini Parmesan Crisps Organic 3-Bean & Vegetable Soup garlic ghee pomegranate sage leaves Reggiano Cheese Lemon Sage Tilapia croutons bruschetta Broccoli hummus blueberries Kiwi MACA kalamata olives Chicken and Broccoli Stir-Fry croissants banana split apple sandwiches chicken broth Bartlett pears black bean chili lime beets sunflower seeds Salsa Easy Frittata scallops banana sweet potatoes hoisin sauce curry powder Fruit Smoothie smoothie almond butter avocado Squash vegetables greek yogurt summer Carrot pear cheese roasted veggies white beans Citrus Roasted Shrimp fruit eggs bell peppers sourdough bread onion berries heavy cream spinach apricots Glaze Lemon juice vanilla bean Almonds pomegranate molasses pie crust Gruyère cheese pumpkin Southwestern Salsa chia seeds tahini stir-fry butter goat cheese dressing fresh sage peppers salad cashew Giada's Herbed Quinoa green beans oregano avocado salad ACV horseradish strawberries paprika hash browns gluten free thyme rosemary quinoa breakfast nachos garlic ham grapes cucumber


Archive