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Today's recipe is from Mark Bittman's (@Bittman): How To Cook Everything.

It is healthy, delicious, quick and I am excited to share it for all of our viewers with diabetes, chronic kidney disease, high blood pressure, or anyone looking for a healthy and OUT OF THIS WORLD appetizer. (Bonus it's easy and low sodium too!)

FOLLOW DR. SHUSTERMAN on Working as a kidney doctor, I found that my patients were often unaware of just how important diet and lifestyle were and how often they felt unsupported by generic advice to “eat healthy”.

The home cook in me hated hearing this, so I set out to find a better way. I began to combine my medical training and love of food, making videos of simple recipes that were based on science and packed with flavor. Instead of just saying “eat healthy” to my patients, I could give them the resources they needed to make a real difference in their health.

Kidney doctor, passionate home cook, and YouTube sensation Dr Blake Shusterman empowers people to proactively manage their health by stepping into the kitchen. The author of several cookbooks with over 100,000 YouTube subscribers, The Cooking Doc® believes anyone, at any age can transform their health with small changes that make a big difference. Based on science and packed with flavor, Dr. Blake’s simple recipes have inspired home cooks everywhere to change their diet, retrain their taste buds, and transform their health.

FB - @cookingwithcarolinanephrology

For more recipes & videos - carolinanephrology.com/cooking

SPICY SHRIMP

INGREDIENTS:
1/3 cup EVOO
3-4 cloves of garlic cut into slivers
1 ½ lbs of 20-30 count shrimp, peeled, rinsed, deveined and drained
Salt and Pepper
1 teaspoon ground cumin
1 ½ teaspoon of hot paprika
Chopped parsley
Loaf of French bread
Arugula

INSTRUCTIONS:
Heat the olive oil in a large deep skillet to low heat

Add olive oil to cover the pan

Add the garlic and cook until it turns golden, turning up the heat as needed

Raise the heat to medium-high and add shrimp, pepper, salt, cumin, and paprika

Stir to blend and cook turning once or twice until the shrimp are pink through. This takes 5-10 minutes.

Serve over arugula or over small pieces of French bread.

From Mark Bittman: How to Cook Everything (Follow him on Twitter @Bittman)

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