Be mindful of the seafood you consume– make sure it is wild-caught rather than farmed to minimize toxin exposure and maximize nutrition. Learn more from the Environmental Working Group’s Consumer Seafood Guide.

Greek Shrimp Boats

4 sweet potatoes
1 1/4 lb wild-caught shrimp
1 tsp oregano
Juice of 1 lemon
Drizzle of olive oil
optional sautéed garlic spinach

Dairy Free Tzatziki Sauce

1 Kite Hill plain yogurt or dairy free yogurt of choice
1 Persian cucumber peeled and chopped
2 sprigs fresh dill chopped
1 clove garlic minced
Juice of 1 lemon

Directions:
1. Heat oven to 400 degrees F. With a fork pierce sweet potato a few times. Bake whole sweet potatoes for 45 minutes or until tender.
2. While sweet potatoes are in oven, boil shrimp for 2-3 minutes, until opaque and pink. Season with olive oil, lemon juice, oregano, and salt and pepper.
3. Prepare tzatziki sauce by combining yogurt, chopped cucumber and dill, minced garlic, and lemon juice.
4. Once cool, cut sweet potatoes in half lengthwise. Scoop out the center just enough to create a hollow well, but can still stand up on their own. Reserve rest for another dish or recipe.
5. Place cooked garlic spinach in sweet potatoes along with approximately 4 shrimp. Top with tzatziki sauce and serve!

Serves 8.


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