Deliciously spiced Keto Cilantro Lime Shrimp Stuffed Poblano Peppers make for a perfect low-carb meal that's packed with flavor!

Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 4 large poblano peppers
- 1 tablespoon olive oil (for brushing)
- 1/2 teaspoon salt (for sprinkling)
- 1/2 teaspoon black pepper (for sprinkling)
- 1/2 cup shredded Monterey Jack cheese (for topping)

Directions:
1. Preheat your oven to a warm 375°F (190°C).
2. In a medium bowl, gently toss the shrimp with olive oil, garlic powder, onion powder, paprika, 1/2 teaspoon of salt, and black pepper.
3. Heat a skillet over medium heat and add the seasoned shrimp, cooking until they turn pink and opaque, about 3-4 minutes. Once done, remove them from heat and let them cool slightly.
4. In a large mixing bowl, combine the cooked shrimp, chopped cilantro, lime juice, cream cheese, and shredded Monterey Jack cheese. Mix well until everything is evenly coated.
5. Carefully cut the tops off the poblano peppers and scoop out the seeds and membranes. Brush the outside of each pepper with olive oil and then sprinkle them with salt and pepper.
6. Begin stuffing each poblano pepper with the shrimp mixture, making sure to pack it in tightly. Place the filled peppers in a baking dish.
7. Finish each stuffed pepper with a generous sprinkle of shredded Monterey Jack cheese on top.
8. Bake the stuffed peppers in the preheated oven for about 25-30 minutes, until the peppers are tender and the cheese is melty and bubbly.
9. Let them cool for a few minutes before diving in!

Nutrition Facts (per serving, serves 4):
- Calories: 350
- Protein: 30g
- Fat: 24g
- Carbohydrates: 8g
- Fiber: 2g

Enjoy these flavorful stuffed peppers at your next meal! You won't be disappointed! #KetoEats #ShrimpLovers #LowCarbDelight #HealthyRecipes #FoodieFun

Grilled Salmon & Shrimp Fettuccine Alfredo

This exquisite dish brings together the best of land and sea, featuring flaky, grilled salmon and succulent shrimp, tossed with perfectly cooked fettuccine in a classic, decadent Alfredo sauce. It's an impressive meal that's surprisingly approachable for a special occasion or a delightful weeknight treat.

Yields: 4 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 30-35 minutes

Ingredients:
Grilled Salmon & Shrimp:

2 (6 oz / 170g) salmon fillets, skin on or off
12-16 large shrimp, peeled and deveined (about 1 lb / 450g)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried dill (or 1 tbsp fresh, chopped)
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:

12 oz (340g) fettuccine pasta
Salt for pasta water
Creamy Alfredo Sauce:

½ cup (1 stick / 113g) unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 ½ cups freshly grated Parmesan cheese (plus more for serving)
¼ tsp freshly grated nutmeg (optional, but recommended for depth)
Salt & freshly cracked black pepper to taste
¼ cup reserved pasta water (optional, for thinning)
Garnish (Optional):

Fresh parsley or chives, chopped
Instructions:
Marinate Seafood & Prepare Grill:

Pat salmon and shrimp dry with paper towels.
In a medium bowl, combine 2 tbsp olive oil, 2 cloves minced garlic, dried dill, smoked paprika, salt, and pepper. Add salmon and shrimp, tossing gently to coat. Let marinate at room temperature for 15-20 minutes while you prepare other components.
Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat. Lightly oil the grates/pan.
Cook Fettuccine:

Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (firm to the bite).
Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
Grill Salmon & Shrimp:

Place marinated salmon fillets (skin-side down if applicable) on the preheated grill. Cook for 4-6 minutes per side, depending on thickness, until salmon is cooked through and flakes easily.
Add the marinated shrimp to the grill. Cook for 2-3 minutes per side, or until pink and opaque.
Remove both salmon and shrimp from the grill and set aside. Once slightly cooled, flake the salmon into large pieces and leave shrimp whole.
Prepare Alfredo Sauce:

In a large skillet (large enough to hold the pasta), melt ½ cup unsalted butter over medium heat.
Add 4 cloves minced garlic and sauté for 1 minute until fragrant (do not let it brown).
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not bring to a rapid boil.
Reduce heat to low. Gradually whisk in 1 ½ cups grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Stir in the freshly grated nutmeg (if using), salt, and black pepper to taste.
Combine & Serve:

Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss well with tongs until the pasta is thoroughly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
Gently fold in the grilled salmon flakes and whole shrimp. Be careful not to break up the salmon too much.
Serve immediately in shallow bowls, garnished with fresh parsley or chives and an extra sprinkle of Parmesan cheese. A lemon wedge on the side is perfect for a final squeeze of brightness.
Tips for Success:
Freshly Grated Parmesan: For the best Alfredo sauce, use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
Don't Overcook Seafood: Salmon and shrimp cook quickly. Overcooked seafood can become dry and rubbery. Watch carefully for color change and flakiness.
Pasta Water is Gold: The starchy pasta water helps emulsify the sauce, making it extra smooth and glossy, and also helps it adhere to the pasta.
Serve Immediately: Alfredo sauce is best served fresh. It tends to thicken as it cools. If you have leftovers, you might need to reheat gently with a splash of milk or broth to loosen the sauce.

Full Strawberry Moon – June 11, 2025

Get ready to gaze at one of the most charming lunar events of the year! On the evening of June 11, the sky will glow with the light of the Full Strawberry Moon — marking either the final full moon of spring or the first of summer, depending on the timing of the solstice.

Why “Strawberry” Moon?
This sweet-sounding name comes from the Algonquin tribes, who used it to signal the ripening season of wild strawberries. While the moon won’t actually turn pink, its low position during moonrise can give it a rosy or golden hue, thanks to the atmosphere.

Best Time to Watch:
Look to the eastern horizon just after sunset. It’ll shine bright all night, and will appear larger than usual when low in the sky — a beautiful trick of the mind known as the moon illusion.

Fun Fact:
In some cultures, this moon is also called the “Honey Moon,” tied to the tradition of June weddings and the idea that this is the sweetest time of year.

Pro Tip: Head to a dark area with an open view of the horizon and bring your camera — this moonrise is one you’ll want to capture!

Red Snapper, Shrimp & Grits: A Cajun Cream Dream!

Ingredients:

For the Grits:
1 cup stone-ground grits
4 cups chicken broth (or water)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground black pepper to taste

For the Cajun Cream Sauce:
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped bell pepper (any color)
2 cloves garlic, minced
1 teaspoon Cajun seasoning (adjust to taste)
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 cup heavy cream
1/4 cup chicken broth
2 tablespoons chopped green onions
Salt and freshly ground black pepper to taste

For the Seafood:
1 pound red snapper fillets, skin on or off
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Directions:

1⃣ Get Those Grits Going: In a medium saucepan, bring the chicken broth (or water) to a boil. Gradually whisk in the grits, reduce heat to low, and simmer, covered, for about 20-25 minutes, or until the grits are creamy and tender, stirring occasionally to prevent sticking.

2⃣ Creamy Goodness: Stir in the heavy cream, Parmesan cheese, and butter into the grits. Season with salt and pepper to taste. Keep warm.

3⃣ Sauce Sensation: In a large skillet, melt the butter over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the minced garlic, Cajun seasoning, and cayenne pepper (if using) and cook for another minute until fragrant.

4⃣ Creamy Dream: Pour in the heavy cream and chicken broth. Bring to a simmer and cook for about 5-7 minutes, or until the sauce has thickened slightly. Stir in the chopped green onions. Season with salt and pepper to taste. Keep warm.

5⃣ Seafood Starring Role: Pat the red snapper fillets and shrimp dry with paper towels. In a bowl, toss the seafood with olive oil, Cajun seasoning, garlic powder, salt, and pepper.

6⃣ Sear to Perfection: Heat a separate large skillet over medium-high heat. Sear the red snapper fillets, skin-side down (if using), for about 3-4 minutes until golden brown and crispy. Flip and cook for another 2-3 minutes, or until cooked through. Remove from skillet and set aside.

7⃣ Shrimp Time: In the same skillet, add the shrimp and cook for about 2-3 minutes per side, or until pink and cooked through.

8⃣ Plate and Enjoy! Spoon a generous portion of grits onto each plate. Top with the Cajun cream sauce, red snapper fillets, and shrimp. Garnish with fresh parsley and serve with lemon wedges.

Prep Time:

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Enjoy this delicious and comforting Red Snapper, Shrimp & Grits!

Me after finding out pink is my best color from color analysis lmao🕺🏻🩷

Little different but this shoot was so cute

: @drewchu Suaki IG:suaki.rin