Chimichurri is a garlic and herb sauce (and marinade) that is always served with grilled meats in Argentina. Try it also with chicken!
Turn this dish in to a high protein/low carb salad by serving the salmon (skin removed) atop a bed of fresh baby spinach with a splash of raspberry vinegar.
We use 41 – 50 count size shrimp since they are bite size and give each serving >10 shrimp. Plus you can usually get a great price on these. WARNING: this recipe is spicy hot (i.e. “diablo” = devil) so cut back even more on the chili paste and crushed red pepper if desired!
This is the traditional “angry” (spicy tomato, basil and crushed red pepper) Arrabbiata sauce that can be made in advance (and frozen) and cooked shrimp tossed in for a quick meal. We use 41 – 50 count size shrimp since they are bite size and give each serving >10 shrimp.
Typically ground turkey breast can be pretty bland. This soup breaks that myth with flavorful vegetables and seasonings.