Dinner: Spicy Orange Shrimp Seviche

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Spicy Orange Shrimp Seviche

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 pound large shrimp
1/2 cup ketchup
3/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 jalapeño, seeded and thinly sliced
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon freshly ground pepper
Large pinch of ground cumin
Small pinch of ground cinnamon
Small pinch of ground cloves
Salt
Hot sauce
1 medium red onion, thinly sliced
1 medium tomato, seeded and cut into 1/2-inch dice
1/2 cup chopped cilantro, plus leaves for garnish
1 Belgian endive, spears separated

Instructions

Fill a medium bowl with ice water. Bring a large saucepan of salted water to a boil. Add the shrimp and immediately remove the pan from the heat. Let the shrimp sit in the hot water for 2 minutes, then drain and cool in the ice water. Drain the shrimp, then peel and devein them; pat dry.
In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeño, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.

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