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CABBAGE & SHRIMP SOUP
2 cups of organic, boxed vegetable stock or 2 cups of your own stock
or, for less salt use one cup stock and one cup water
Heat in a pan on the stove. 
Add  8 oz. of shredded green cabbage.
Cook/boil for a few minutes until the cabbage becomes soft but still crisp. 
Add 3.5 oz. of shrimp, whole or cut into pieces
Fresh ground black pepper
a little bit of minced garlic 
whatever spices you want to add to suit your taste
(get into the spice rack and experiment!)
Cook just a few minutes until the shrimp is done.
Don't cook shrimp very long or it will over cook.

Makes a large bowl for one meal or you can split this into a meal
and a snack.

Note:  If you are salt sensitive, the sodium in the canned or boxed
chicken stock may make you retain water.
 
LEMON SHRIMP
Juice of 1/2 a lemon
1 T. water
3.5 oz. shrimp
1/2 tsp. finely chopped dill
1/2 tsp. minced garlic
1/4 tsp. onion powder
1/2 tsp. chopped chives
1/4 tsp. freshly ground black pepper
1/8 tsp. salt (adjust to your taste)

Put all ingredients in a zip-lock sandwich bag and shake to blend well.
Add shrimp and marinate for a few minutes.
Heat small skillet on medium heat.
Add contents of sandwich bag.
Stir often until shrimp is cooked through and opaque.

Can be added to the top of a green salad or serve shrimp 
with grilled or steamed asparagus.

Also good on top of a bed of chopped fresh tomatoes.
 
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