Recipe: Cajun Shrimp with Cayenne and Black Pepper Crust

Flushes fat-forming toxins

(Balances Kapha)

“Black pepper opens up your capillaries, improving circulation and raising your body temperature,” said Tomasko. Plus, we don’t have to sort through the sticky spice wreck, we mean rack, to find it beside the lonely salt. Not only will it blast through fat, this everyday spice will also flush excess toxins that make you feel more Michelin woman than lean, mean yoga machine.

Serves: 4

Ingredients:
1 15-ounce can diced tomatoes
1 cup whole wheat couscous
½ teaspoon salt
½ teaspoon ground cayenne
1 teaspoon lemon zest
½ teaspoon garlic powder
½ teaspoon crushed black pepper
2 pounds large shrimp, peeled and deveined
2 tablespoons canola oil
2 tablespoons chopped basil

Directions:

Heat the diced tomatoes on the stovetop in a small saucepan or heat on high for 2-3 minutes or in the microwave in a medium glass bowl.  Off the heat, stir in couscous and cover with plastic wrap for 15-20 minutes until most of the liquid is absorbed.

Place the cayenne, zest, garlic powder, and pepper on a sheet of wax pepper.  Mix with you finger tips to combine.  Sprinkle the shrimp with salt.  Heat the oil in a large, skillet over medium-high heat until hot. Dip the shrimp in the spice mixture and carefully add it to the skillet.  Cook 8-10 minutes, turning once until the shrimp are cooked through.  Top the couscous with basil and serve immediately with the shrimp.

Spice Up Your Diet:
Chai Banana Yogurt Popsicles
Cinnamon Coconut Pound Cake
Low-Fat Mint Chocolate Chip Frozen Yogurt
Roasted Butternut Squash Soup with Ginger and Cinnamon

---