Garbanzo Pearl Onion Shrimp

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1 pound raw shrimp
1 bag pearl onions
1 can garbanzos drained
1/4 cup extra virgin olive oil
4 smashed garlic cloves
1 can crushed tomatoes
1 tablespoon oregano
1 tablespoon old bay
1/2 cup white wine
sea salt and fresh black pepper to taste

Accentuate with limes or sherry

In a tall pot heat the olive oil and saute onions until golden, stirring often. Add garlic and salt, cook for 3 minutes. Add rest of ingredients but shrimp and let it simmer for 15 minutes. Add shrimp and continue to simmer until shrimps are cook, about 7 minutes. Serve with limes. Serves 4

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FYI: Shrimp are loaded with protein, vitamin D, vitamin B3, and zinc, shrimp are an excellent, carbohydrate-free food for anyone determined to shed off pounds. Zinc supplementation of zinc deficient subjects has been shown to increase the levels of circulating leptin. Leptin is a hormone that plays a key role in regulating the body’s energy expenditure, fat storage, and appetite. Insufficient leptin levels are believed to be the primary cause of food cravings, overeating, and obsession with food. The iodine in shrimp is good for the proper functioning of the thyroid gland which controls the basal metabolic rate, or the rate at which the body consumes energy at rest. Iodine deficiency can result in sluggish thyroid activity which in turn can lead to weight gain or hinder weight loss.

Foil Wrapped Salmon with Capers


4 pieces of fresh salmon
2 tablespoon virgin olive oil
4 tablespoon capers
4 teaspoons lemon zest
salt and cayenne pepper

Season the salmon with oil, salt and pepper. Place each one of them in and individual foil sheet big enough to close it on the top. Pour 1 teaspoon of lemon zest and 1 tablespoon capers on each piece and close the corners leaving the center touching but not closed. Bake at 375 degrees for 15 minutes or grill for 10 minutes. Serves 4

FYI- Salmon is a superfood because it’s high in omega-3 fatty acids, a type of fat that seems to decrease the risk of heart disease. This fish is also a prime source of protein and contains vitamin A and B vitamins. No matter what type it is–farm-raised, wild, canned, or smoked–salmon provides omega-3 fat. But the amount of the fat will vary, as will the sodium content. In addition to the heart-healthy benefits, the omega-3 fats in this fish have also been shown to promote joint health, contribute to the proper functioning of the brain and nervous system, and may possibly help prevent certain types of cancer.

Pescado al Mojo – Fresh Fish with Tomato

6 pieces sea bass or your favorite fish
1/2 cup tomato sauce
1 tablespoon tomato paste
6 large pimiento stuffed olives cut into round pieces
1 tablespoon capers
1 jar diced pimientos
1 big onion cut into half moon pieces
8 crushed garlic cloves
4 tablespoon olive oil
3 bay leaves
1/2 cup white wine
2 reg tomatoes or 4 roma tomatoes cut into 1/2″ pieces
freshly grind black pepper and salt
Season fish with;
seafood seasoning and lime juice

Heat oil, coook onion, garlic with some salt and pepper for 5 minutes. Add the rest of the ingredients but tomatoes and cook 15 minutes stirring occasionally. Add tomatoes and cook for 3 more minutes. Season the fish. In a shallow 9″ pan heat olive oil cook the fish over medium high until brown in both side, around 2 minutes per side. Place on a serving plate. Pour sauce over fish. COQUI! You can make the sauce up to a day in advance

*Yummy with white rice and tostones!

Mussels in White Wine Tomato Broth


2 pounds mussels
1 cup of white wine
1 cup chicken broth
1 tablespoon tomato paste
3 tablespoon olive oil
1 white onion cut into very small pieces
5 ripe roma tomatoes cut into small pieces or a can of diced tomatoes
1 small diced carrot (optional)
1/4 cup parley
6 minced garlic cloves
1 teaspoon red pepper flakes (spicy)
salt and pepper

*fresh baguette sliced into 1/2″ pieces

In a pot boil chicken broth and wine and cook the mussels over medium high for 5 minutes. Set aside. In a big pan heat the oil and cook onion and garlic until start to turn brown. Add tomatoes, carrot, parley, tomato paste, salt and pepper and cook for 10 minutes. Add rest of ingredients and cook for 5 minutes stirring occasionally. Pour mix into pot and mix the mussels. Cook for 5 minutes and serve on soup bowls with fresh crispy bread on the side.

*This recipe is easy to make and always wows the crowd, very chic!

FYI- Mussels are a rich source of many essential vitamins and minerals, such as the B vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc. They outshine most other foods when it comes to their vitamin B12, selenium and manganese content. A 3-oz. portion of moist-heat cooked blue mussels provides 20.4 mcg, or micrograms, of vitamin B12, meeting 340 percent of the recommended daily value for this nutrient, according to ELook.org. Vitamin B12 is essential for a healthy nervous system, the formation of red blood cells and proper growth and development. The same amount meets 108 percent of the DV for selenium and 288 percent for manganese. Selenium is important for immune system function and supports the thyroid gland, while manganese is involved in bone health and energy metabolism.

Sonia’s Scallops with Caramelized Onions – Recipe

2 pounds of scallops
4 yellow or white onions cut into half moon
5 garlic cloves, minced
1/2 cup white wine
2 tablespoon sherry wine
6 tablespoon olive oil
3 tablespoon fresh italian parsley
salt and pepper
2 limes or lemons cut into 4 pieces optional

In large pan saute onions and garlic with 3 tablespoon olive oil, over medium heat until golden brown, stirring often. Add salt and pepper. Add white wine and cook over medium high until wine is almost evaporated, set aside. In a bowl season the scallops with 3 tablespoon oil, sherry, salt and parsley. In a heated skillet over medium high, cook the scallops for 2 minutes each side. Place the onions on a serving dish, and the scallops on top. Decorate the plate with lime or lemons and serve immediately. Serves 6

* This recipe is great when cooking steaks and you want to have an option for those who do not eat meat

Wild Copper River Salmon with Crunchy Red Potato Salad

wild coper salmon

6 steak pieces of salmon
season with;
4 tablespoon virgin olive oil (preferably from spain or italy)
1 tablespoon sea salt
Juice of 3 lemons
2 tablespoon cayenne pepper

1 crunchy potato
For the potatoes
2 pound of boiled red potatoes cool and cut into small pieces
1/2 cup fresh green beans chopped in 1/4″ piceces
1/2 cup celery chopped small
1/2 cup raisins
1/4 cup capers
1/2 cup lite mayonnaise or olive oil
salt and pepper to taste
optional; 1 teaspoon curry

Season salmon. grill or cook in a grilling pan for 3 minutes each side (medium rare), starting with the top.
Mix all potatoes ingredients and refrigerate for 15 minutes. (Optional) Serve with my Puertorrican Beans, COQUI!

Greek Inspired Shrimp Pasta

1 pack tube pasta
2 tablespoon olive oil
1 tablespoon butter
1 tablespoon fresh chopped basil
4 minced garlic cloves
1 tablespoon chopped thyme
1 cup chopped tomatoes
1 pound gulf shrimp
1/4 cup white wine
1 teaspoon pepper
4oz fetta cheese
16 black greek olives cut in half
2 tablespoon chives for garnish

Heat olive oil over medium in a big skillet and add garlic. Saute for one minute until soft not brown. Add butter, basil and thyme. Cook for one minute. Add drained tomatoes and cook for 3 minutes. Add shrimp and cook for 2 minutes. Add wine and pepper, cook until done. Do not let shrimp curl up. Add feta cheese and olives and remove from heat. Pour it on top of big pasta bowl and garnish with chives. Serves 8

*Grecia here I come!

Sonia’s Baked Steak Fish with Tomatoes Garlic and Basil – Recipe

8 (6-ounce) halibut filets or any other steak fish
1 lime
garlic salt
2 tablespoon olive oil for baking dish
3 tablespoon olive
1 onion cut into small pieces
5 garlic smashed garlic cloves
6 roma tomatoes each cut into 8 pieces
1/4 cup fresh chopped basil
4 tablespoons balsamic vinegar
salt and pepper

Preheat oven 400d. Season fish with lime juice, garlic salt and place over olive oil baking dish. In a pan heat oil and cook onions, garlic with salt until garlic starts to turn brown. Add tomatoes, black pepper and cook for 1 more minute. Add the basil, balsamic, stir and remove from stove. Pour mix on top of fish and bake for 17 minutes. Remove from oven, let is cool uncover for 5 minutes and serve. serves 8

FYI- Most of the modern research on garlic has concentrated on its ability to lower cholesterol and blood pressure as well as offering protection against strokes and heart disease. For example, when the Journal of the Royal College of Physicians reviewed data on cholesterol in 1993, it found that after just four weeks there was a 12 per cent reduction in cholesterol levels in the research groups that had taken garlic.

*in these pictures I used Steel Trout

****This is my best creation, inspired by my life!

Sonia’s Shrimp in a White Wine Garlic Sauce

1 pound uncooked shrimp
1/2 cup extra virgin olive oil
1/2 yellow onion cut into small pieces
8 minced garlic cloves or 1/2 cup
1/2 cup white wine
1 2oz jar sliced pimiento, drained
salt and pepper

In a pan heat oil and cook onions and garlic until garlic start to turn brown. Add Shrimp, salt and pepper and cook for 2 minutes. Add wine, pimientos and cook for 15 minutes. Serves 4

*Serve with rice or pasta on the side

Sonia’s Grilled Firepit Sea Bass


4 6-ounce sea bass fillets or any white fish
2 tablespoons paprika
2 tablespoons salt
1 1/2 tablespoons black pepper
1 1/2 tablespoons garlic powder with parsley
2 teaspoons onion powder
2 teaspoons cayenne
1 teaspoons dried thyme
black pepper to taste

garnish with;
1 lemon cut into wedges

Combine seasonings in a bowl, mixing well. Place sea bass fillets in a bowl. Add pirepit seasoning and turn to coat. Refrigerate for 2 hours. Preheat grill. Remove fish from bag and place on hot grill. Grill for about 4 to 5 minutes per side. Remove when golden. Serve with lemon wedges and grilled vegetables on the side. Serves 4