Shrimp (Or, meat of choice)
2T Lemon Juice
2tsp McCormick’s Sun Dried Tomato & Basil Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
COCONUT Oil to cook
Sautee above, add in:
Tay’s Frozen TOMATOES (Recipe Below. Canned Stewed Tomatoes work.)
Cook down juices, add in:
1/2c Heavy Whipping Cream
3T Grated Parmesan Cheese
Serve over (*See notes):
Sweet Peppers, slivered
Marinade Shrimp. Saute in pan with Coconut Oil. Add in Tay’s Frozen Tomatoes. COOK DOWN juices (Cook uncovered helps). Once cooked down, stir in Parm. Cheese and Cream. Cook down some more.
Bring Water and Pinch of Salt to boil. Add in Zucchini Noodles and Sweet Peppers. Boil for 1 Minute (Or, so). Drain well. Serve Shrimp Sauce over Noodles.
*Notes: Can be served over Noodles, Vegis, Meats (Steak, Chicken), as Sauce for Lasagna… Endless Idears!
Tay’s Frozen Tomatoes:
We had Tons of Tomatoes from the Garden, so we blanch and freeze with Seasoning. Great for Stews, Sauces, Chilis, etc.
4-5 Fresh from Garden Tomatoes
6 Basil Leaves (About 1/2tsp dried)
3 Med. Garlic Cloves, minced
1.5-2T Fresh Parsley
2-2.5T Fresh Oregano
To Blanch Tomatoes: Bring pot of water to a boil. Have a Ice Water Bowl Ready. Place Tomatoes into Boiling Water for 30-40 seconds. Take out, IMMEDIATELY, place into Ice Water. Peel off Skins. Remove stem part. Cut into 4s.
Place into Freezer Friendly Bags. Add Seasoning and light mix. Let out air, roll. Write contents on bag (Things look the same once frozen!).