An easy and delicious dairy-free and gluten-free dinner. Perfect for weeknights or a quick weekend lunch.

Ingredients:
1 cup corn grits (gluten-free)
1.5 pounds shrimp (preferably gulf shrimp), peeled with shell on
4 large garlic cloves
5 Tbsp olive oil
1/4 cup white wine
1/2 tsp oregano
2 Tbsp chopped parsley
2 Tbsp fresh lemon juice
Salt and pepper (to taste)

Directions:
Grits: Cook the grits according to the instructions. Add 1 Tbsp of olive oil, salt and pepper to the boiling water to bring out the flavor. When the grits are cooked (about 5 mins), stir in another Tbsp of Olive oil.

Shrimp: Season the shrimp with salt and pepper. Heat 3 Tbsp of olive oil in a large skillet over medium-high heat.  Add the garlic until brown (about 1 minute). Add the shrimp, oregano, and white wine. Toss until the shrimp are cooked, about 5 minutes. Remove from heat and add the lemon juice and parsley.

Serve the grits in a bowl topped with the shrimp.

 

This recipe is light, healthy, and easy-to-make

Ingredients:
2 pounds of Mahi Mahi Fillets, cut into cubes
1 large onion, chopped
1 large green pepper, chopped
3 garlic cloves, minced
1 chili pepper (Scotch Bonnet, preferrably, or another mild pepper), sliced
3 scallions, thinly sliced
1 can light coconut milk
3 tsp vegetable oil
3 tsp fresh thyme
3 tsp curry powder
1 tsp ginger powder
2 tsp salt (or more to taste)

Directions:
1. Heat oil in pan until hot
2. Add curry powder and cook for a minute
3. Add onion, green pepper, garlic, thyme, ginger and cook stirring for 2 minutes
4. Add coconut milk and bring to a simmer
5. Add fish, scallions, salt and cook for about 7 minutes

Serve immediately over white rice.