Blackened Fish & Shrimp over Creamy Grits Perfectly seasoned blackened fish topped with juicy shrimp and served over buttery grits with a spicy, creamy Cajun sauce—Southern comfort at its finest! ⸻ Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 2 Calories: ~640 kcal ⸻ Ingredients • 2 white fish fillets (like cod, halibut, or mahi-mahi) • 10 shrimp, peeled and deveined • 2 tsp Cajun seasoning • Salt & pepper to taste • 1 tbsp olive oil • 1 tbsp butter Creamy Grits: • ¾ cup quick grits • 2 ½ cups water or milk • ½ cup shredded cheddar cheese • 2 tbsp butter • Salt to taste Cajun Cream Sauce: • ½ cup heavy cream • 1 garlic clove, minced • ½ tsp Cajun seasoning • 1 tbsp fresh chives or parsley ⸻ Instructions 1. Cook the Grits: • In a pot, bring water (or milk) to a boil. Stir in grits. • Reduce heat and cook 5–7 minutes until thickened. • Stir in cheese, butter, and salt. Cover and set aside. 2. Blacken Fish & Shrimp: • Pat dry and season fish and shrimp with Cajun seasoning. • Heat olive oil in a skillet over medium-high heat. • Sear fish for 3–4 mins per side until blackened and cooked. Set aside. • In same skillet, cook shrimp for 1–2 mins per side until pink and curled. 3. Make the Sauce: • Add butter to pan, then garlic. Sauté 30 secs. • Stir in cream and Cajun seasoning, simmer 2–3 mins. 4. Assemble & Serve: • Spoon grits into bowls, top with fish and shrimp. • Drizzle with Cajun cream sauce and sprinkle with chives or parsley. ⸻ Pro Tip: Add a squeeze of lemon for a citrusy kick that brightens the whole dish! Enjoy!

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Shrimp and Zucchini Noodles Light Garlic Shrimp with Fresh Zucchini Noodles Ingredients: 1 lb (450g) shrimp, peeled and deveined 3 medium zucchinis, spiralized into noodles 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 1 lemon, zested and juiced 1/4 cup fresh parsley, chopped Salt and pepper to taste Grated Parmesan cheese (optional, for garnish) Directions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. In the same skillet, add the remaining olive oil and garlic. Sauté for about 1 minute until fragrant. Add the zucchini noodles to the skillet, tossing gently. Cook for 2-3 minutes, until the noodles are tender but still slightly crisp. Return the shrimp to the skillet, add lemon zest and juice, red pepper flakes if using, and toss everything together to combine. Remove from heat and sprinkle with fresh parsley. Garnish with Parmesan if desired. Serve immediately. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 220 kcal | Servings: 4 servings #shrimprecipes #zucchininoodles #lowcarbrecipes #healthymeals #seafoodlover #quickdinner #lightmeals #glutenfree #paleorecipes #ketofriendly #easyweeknightmeal #freshingredients #garlicflavors #lemonzest #healthyanddelicious #summerrecipes #wholefoods #highprotein #lowcalorie #cleanrecipes Light, fresh, and full of flavor! Try this Garlic Shrimp with Zucchini Noodles for a quick and healthy dinner.

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Italian Insalata di Polpo – Octopus Salad from Southern Italy A refreshing seafood salad from coastal Italy, often enjoyed in summer or as an antipasto. Insalata di Polpo combines tender octopus with olive oil, lemon, and parsley. Ingredients (Serves 4): * 1 whole octopus (~1.2kg), cleaned * 1 bay leaf * 1 lemon, juiced * 3 tbsp extra virgin olive oil * 2 cloves garlic, minced * 2 tbsp chopped parsley * Salt and black pepper Instructions: 1. Simmer octopus with bay leaf in lightly salted water for 45–60 minutes until tender. Let cool. 2. Cut tentacles into bite-sized pieces. 3. Toss with garlic, lemon juice, olive oil, parsley, salt, and pepper. 4. Chill for at least 30 minutes before serving. Italian Tip: Octopus becomes more tender if frozen and thawed before cooking.