Tag Archive: shrimp


Spaghetti with ShrimpIt’s finally Spring, at least, I think. With the sudden rush of sunshine and warm weather, I find myself feeling like something fresh and flavorful. Spring is my favorite season by far and I always almost forget how wonderful it is – every year, until it happens again πŸ™‚ This season is proving to be warmer by the day, and perhaps even more delightful is the fact that a lot of fruit and veggies seem to be in season suddenly as well. Ahh Spring, how did I forget you? And how I remember you now that you’re actually here.

I find people underrating seafood these days, so it’s only fitting this post involve the fresh, salty cuisine. Other than being devastatingly delicious, shrimp tend to pack enough flavor that you don’t need a huge amount. I found this recipe in a “quick & easy”-themed Fine Cooking magazine. Quick? Shrimp cooks in like 3 minutes, so check. Easy? Definitely. Other than some chopping at the beginning and a lot of stirring in between, this was easy enough. I did up the veggie content and mix a few things up recipe-wise, but here’s my version. The best part? The cream sauce. The recipe was titled ‘shrimp & pasta with a “light” curry cream sauce’ so I took this to mean light in content, but rich in taste; I accomplished this by quadrupling the amount of curry I added (I’m pretty sure moCreamst people do this too…)

Okay, I’ll admit it. I have a problem. My problem is with cream. Seriously, WHY did we make the stuff? Oh yeah because it’s amazing, because it takes things like sauce, dip, dessert, or a cup of iced coffee and makes it simply spectacular, I’d go so far as to say divine. I love to hate cream because it keeps adding to the comfortable layer already around my waist πŸ˜‰ but thank god they make low-fat versions of the sinful stuff and sell it in little itty bitty containers, otherwise I might be a little rounder about now. My secret ingredient? That’s right, the cream. No lie. Because what IS sauce without it? I’ll tell you: it’s runny , it’s grim, it’s lacking in texture and depth – but WITH cream? Ahh, then we’ve hit culinary nirvana, again. Remember that a little goes a long way and for this sauce, it’s more than enough.

Pasta + veggies = boring … Pasta + veggies + shrimp? Mmm … pasta + veggies + shrimp … + cream sauce? Now we’re talking πŸ˜€

Spiced Shrimp with Soy Beans, Basil, and Mushrooms in a Light Curry Cream Sauce

Ingredients

(for pasta)

1 package spaghetti or linguinicurry-powder

1 package frozen & shelled edamame (soybeans), defrosted

1 package mushrooms (any), stemmed & sliced

1 package frozen mixed veggies (like peppers, or a wok mix with corn, carrots, snap peas, etc.)

4 garlic cloves, sliced

1 package large shrimp, peeled & deveinedChiffonade-Basil

2 Tbs. sesame seeds

1 Tbs. chili flakes

olive oil

coarse sea salt

(for sauce)

1/3 cup chicken broth

1/2 cup dry vermouth (or white wine)

1 cup creamEdamame

4 Tbs. yellow curry powder (sub any other curry powder)

1 lime

cooking oil

sea salt & chili flakes

fresh Basil leaves for serving, chiffonade

(1) Fill a large pot with water. Add a pinch of salt and a spoonful of olive oil. Cover and set over medium-high heat until at a rolling boil. (2) In a large saute pan or skillet, heat 2 Tbs. cooking oil over medium-high heat. When hot (and oil is shimmering), add the garlic and mushrooms, stirring occasionally until browned, about 8 minutes. (3) In a medium bowl, season shrimp with the sesame seeds, sea salt, and chili flakes. (4) Add the frozen veggie mix and endamame to the skillet and cook another 3 minutes. Using a wooden spoon, push the veggie ingredients to the side of the skillet and add shrimp and cook, stirring often until semi-pink but not completely cooked through (3 minutes max). (5) Add broth and vermouth, lowering the heat to maintain a simmer and, stirring occasionally, let the liquid reduce by half. (6) Once the large pot of water is boiling, add pasta and cook according to package instructions until al dente. Drain and return to the pot. Juice the lime over the pasta and stir until moistened. Cover to keep warm and set aside (7) Add the curry powder and cream to the skillet, mixing well, and let the mixture bubble another 2-3 minutes, until sauce is thickened. (8) Pour curry sauce with shrimp and veggies over thShrimpe pasta and stir to combine. Season to taste with sea salt and chili flakes. Serve steamin’ in bowl garnished with a generous pile of fresh Basil leaves.

Serves 4

Well, it looks so time-consuming here when I spell it out step-by-step, but just re-thinking making this recipe gives me this strange desire to cook similar things… involving seafood + cream… hmm like seared scallops with creamy pea puree, or something like that (!)

My question: What is your favorite dish with cream in it?

Seriously, I want to know.

Yes, ice cream counts.

5.6.2014

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Rise of the Nachos

chips_paintingI can’t believe it’s 2014 – already! I have no excuse for not having a recent post, other than my Master’s thesis being due very soon. Just imagine all the celebratory food cooking and related cacophony of posts I could do after THAT πŸ˜€ For now, I wanted to post this simple & sweet blurb on nachos. Ahh, cheese. Where would food be without you? One of my favorite foods is cheese. One of my other favorites? Salsa. I am also a carnivore by nature and can’t help but like eating meat from time to time too. Where do these three meet? Cue in – nachos. This undervalued dish isn’t necessarily unhealthy, just watch the cheese! Nachos are on the rise and if you’ve a bad or nonplussed experience of the dish before, it’s time to make new memories, I mean nachos. We are lucky to be in the era of limitless culinary diversity and the sheer amount of different things you can put on cheesy nachos is kind of mind-boggling.

From what I remember of my restaurant experience with nachos, it’s a little slimy, a little soggy, and kind of anticlimactic. But I do also remember from my bar-tending days that nachos was the one dish that people would NEVER finish. Why? Because there’s too much if it! Granted, there’s nothing better when you’re really hungry than a steaming pile of chips & cheese, but it’s important to transcend the baseline comfort elements in this recipe to reach something better. The 3 recipes or versions I have here I read in last year’s Cooking Light. So easy! So simple! So tasty! I should write ads for this magazine πŸ˜‰

When it comes to nachos, here’s 3 tips to remember: 1. It’s quality, not quantity. Gourmet ingredients cheese_nachosgive you some deluxe nachos and no matter what, you will be full by the time you’re done (and there will be some left). Spread a baking sheet onto the oven pan and one layer of chips, no need to make mountains – I know tortilla chips are cheap but please refrain, for the sake of your stomach 2. Don’t skimp on the cheese. Broiled chips aren’t very tasty by themselves, but add the right amount of cheese and viola, irresistible goodness. The best part? Broiling this dish takes 1-2 minutes MAX. You put it in and you’re eating moments later, it’s like magic πŸ™‚ 3. Be creative. Try making what you’d consider you’re “dream nachos.” Then m???????????????????????????????????????????????????????????????????????????ake a Greek version, a Caribbean version, and/or good ol’ Tex-Mex. Mix it up and have all-veggie nachos or use some crazy ingredients like toasted sesame seeds or capers.. No need to restrain yourself, this dish is messy and sloppy and will turn out del-ish once covered in warm, melted cheese. Have fun, because you have TIME for that when making dinner only takes 15 minutes!

My star ingredient? Greek yogurt. Greek what?! You don’t need sour cream or creme fraiche, they’re merely nice condiments that should be used in moderation. But, you get some low-fat Greek yogurt and put a big dollop in the center of your nachos? It’s practically the same thing, only better (for your body, I mean). I love sour cream as much as the next American πŸ˜‰ but hey, there are alternatives to watch the calorie count and Greek yogurt is just as yummy. Below are 3 versions of simple nacho recipes you can make, enjoy and WARNING: you will need napkins πŸ˜€

Nachos – 3 Ways

(1) Pork & Bean Nachos with Tomatoes, Onions, and Fresh Herbs

Ingredients

1 bag of tortilla chips, unsalted

1 bag (or 2 cups) of shredded cheddar cheese

1 yellow onion, thinly slicednacho-combos

3 tomatoes, chopped

1 can black or red kidney beans, drained & rinsed

1 pork tenderloin, trimmed

1 bunch fresh cilantro, minced

1 bunch fresh basil (or mint)

1/2 bunch fresh parsley, minced

4-5 pickled or preserved jalapenos, for serving

1/2 cup low fat Greek yogurt, for serving

baking paper

vegetable oil

sea salt & cracked pepper

(1) Season the pork tenderloin generously with salt and pepper. Heat 1 Tbs. oil over medium-high heat in a skillet. When hot, brown the tenderloin on all sides, turning every 4 minutes or so and cook until tenderloin is firm, about 15 minutes total. Remove from heat, cover with foil, and let sit 10 minutes. When cool, slice the cooked pork into chunks and set aside. (2) Spread a piece of baking paper across the bottom of a large oven pan. Preheat your broiler. Spread tortilla chips in an even (or not so even layer) across the baking sheet and top with meat and cheese. (3) When the broiler is preheated, put the oven pan in and broil just until cheese is melted, 1 – 2 minutes. Remove from the oven and add beans, tomatoes, and onion. Top with minced herbs, pickled jalapenos, and a dollop of Greek yogurt. Serve immediately.

Serves 4

(2) Spicy Shrimp Nachos with Salsa, fresh Jalapenos, and Avocado

Ingredients

1 bag of tortilla chips, unsaltedfresh-salsa

1 bag (or 2 cups) of shredded mozzarella cheese

1 bag (around 1/2 kg) frozen small shrimp, peeled & de-veined

1 jalapeno, seeded & sliced

3 Tbs. coconut flakes

4 Tbs. seafood seasoning or market spice

2 ripe avocados, slicednachos_02

1 bunch fresh Cilantro, minced

1 cup salsa of your choice or pico de gallo, for serving

1/2 cup low fat Greek yogurt, for serving

vegetable oil

baking paper

(1) Defrost shrimp, drain, and rinse thoroughly. Place in a bowl with seafood seasoning and 1 Tbs. oil and stir until well-coated. Heat another Tablespoon of oil in a saute pan over medium heat. When oil is shimmering, add the shrimp and cook, 1 -2 minutes, or until shrimp is pink and can be easily cut in half with a fork. Put cooked shrimp in a bowl and set aside. (2) Spread a piece of baking paper across the bottom of a large oven pan. Preheat your broiler. Spread tortilla chips and coconut flakes in a layer across the baking sheet and top with shrimp and cheese. (3) When the broiler is preheated, put the oven pan in and broil just until cheese is melted, 1 – 2 minutes. Remove from the oven and add spoonfuls of salsa, slices of avocado, and jalapenos. Top with minced cilantro and a big dollop of Greek yogurt. Serve immediately.

Serves 4

(3) BBQ Chicken Nachos with Green Onions, Jack Cheese, and Honey-Mustard Coleslaw

Ingredients

1 bag of tortilla chips, unsaltedbbq-chix

1 bag (or 2 cups) of shredded Jack cheese

2 cups of cooked barbecued chicken, shredded or cubed

1 bunch green onions, thinly sliced

1/2 cup low fat Greek yogurt, for servingColeslaw

(for slawπŸ™‚

2 Tbs. honey

1/4 cup Greek yogurt

2 Tbs. mustard

1 tsp. paprika

sea salt & cracked pepper

1/2 head of red cabbage, thinly sliced

1 head of fennel, thinly sliced

2 carrots, peeled & grated

3 Tbs. fresh dill fronds

baking paper

(1) To make slaw, put honey, paprika, 1/4 cup Greek yogurt, and mustard in a jar or container with a tight-fitting lid. Seal the container and shake until ingredients have combined. Season dressing to taste with salt & pepper and chill at least 20 minutes for flavors to meld. Mix thinly sliced cabbage, fennel, and carrots in a large bowl and add dressing. Stir until combined and chill slaw until ready. (2) Spread a piece of baking paper across the bottom of a large oven pan. Preheat your broiler. Spread tortilla chips in a layer across the baking sheet and topnachos_painting with barbecued chicken pieces and Jack cheese. (3) When the broiler is preheated, put the oven pan in and broil just until cheese is melted, 1 – 2 minutes. Remove from oven and add green onions and spoonfuls of coleslaw. Top with a big dollop of Greek yogurt and serve immediately.

Serves 4

My question: what are the craziest (as in crazy delicious) things you can think of to put on nachos?

Come on, I’d love to hear what that could be – I want to make MORE of this cheesy deliciousness and I need some fresh ideas…

1.31.2014

Shrimp Saganaki (!)

Almost called this post “ode to Greek food” but it is perhaps a better ode to cheese πŸ™‚ Maybe there’s something about the dead of winter that makes you crave richly flavorful (and wonderfully filling) dishes. It’s been a while since I had shrimp and I have Greece_posterno excuse; it’s really the cutest, tastiest little crustacean I’ve ever had. The best part of this dish in particular is what I’d like to call its “Greekness,” which translates into how simple it is by nature – with basic ingredients, easy preparation & cooking, and even simpler cleanup since you’re all eating out of the skillet. What more could you ask for from bread and cheese?

My star ingredient would have to be the feta cheese. This dish would have been damn boring without it. And while ouzo, tomatoes, herbs, and shrimp all make for a layered entente flavor-wise, the cheese is always the best part. I mean, isn’t it? There’s something special about melted cheese too, feta is no exception. Like all components of Greek food, feta goes well with garlic. Coincidence? I think not! More like culinary fate, but that does sound a bit intense πŸ˜‰ The Greeks knew a thing or two about good food back in the day, as they still do, just look at their contributions to cooking and awesome food-eating as we know it today – wine, yogurt, olive oil, vinegar – what would we be eating today without them?

I made this for some fellow foodies last week and it was well worth all the chopping and sautΓ©ing (which really wasn’t much). I was initially worried it wouldn’t feed us all, but cheese always satisfies πŸ™‚ if not, garlic bread definitely helps! This dish, like shrimp in general, goes great with a (chilled) white wine. I am not a huge fan of chardonnay but with shrimp it’s like bread and butter πŸ˜€

This recipe comes from July’s Bon Appetit. I don’t know why I hesitated to make it way back when in July (oh yes, maybe the newborn baby was a mild deterrent;) but I got rather inspired with a new kitchen and all, along with a whole new host of super markets to forage through for “Greek” ingredients. Call it the spice of life, variety just makesFeta_cheese a chef want to show off πŸ˜‰ Like the recipe subtext says, high-quality ingredients make this recipe, so don’t skimp on the good stuff – I used a nice ouzo, marinated shrimp, and the most solid chunk of feta I could find πŸ™‚ Everything in this dish comes together pretty fast so remember to put the bread in the oven!

I did add one flaming embellishment to this recipe – which is probably the one reason I like saganaki in the first place! In theΒ  authentic Greek version of this recipe, the cheese is doused in ouzo and set aflame, effectively melting the cheese and looking seriously cool in the process. Did I light my skillet of cheese on fire with ouzo? Yes, without hesitation too πŸ˜€ (okay, only a few seconds of hesitation though..) and I can tell you, it was awesomely non-dangerous and was only really alit for about 7 seconds, although completely covered in a purple flames that whole time…This just makes me want to flambe all sorts of others things with ouzo too πŸ˜‰

Shrimp Saganaki with Fresh Herbs, Feta Cheese, and Tomatoes

Ingredients

1/2 kg. medium-sized shrimp, peeled & deveinedshrimp-medium

4 oz. block feta

3 small loaves garlic bread (frozen or fresh)

1 bunch green onions, chopped

8 garlic cloves, chopped

1 can chopped tomatoes, drained

1/2 cup white wine

3 Tbs. ouzo (anise-flavored liquor)

1/2 cup vegetable broth

1/2 cup chopped fresh dillFIRE

1/2 cup chopped fresh basil

1 Tbs. dried oregano

olive oil

sea salt & cracked pepper

(1) Heat 3 Tbs. olive oil in a large skillet over medium heat. When hot, add green onions and garlic, stirring often until softened, about 3 minutes. (2) Add tomatoes and stir occasionally until reduced by half, about 5 minutes. Remove from heat. (3) Add wine, dried oregano, ouzo, and broth to the skillet and return to heat on medium-high. Let boil until reduced by half, another 5 minutes, and season to taste with salt and pepper. (4) Combine the fresh herbs in a cup, stirring half into the skillet mixture and reserving the remaining half of the herbs for serving. (5) Reduce heat to medium, and add shrimp, laying them on the side, leaving some space in the middle. Put the block of feta in the center of the skillet and cover, cooking until the cheese is soft and shrimp are cooked through, 5-6 minutes. (6) Warm the garlic bread in the oven and slice. When done, place in a glass bowl and cover. (7) When the shrimp & cheese are looking ready, pour a shot of ouzo over the top of the feta. Safely, light the ouzo on fire and let cook until flames extinguish themselves, about 10 seconds. (8) When ready to serve, remove skillet from heat. Put on the table with a wooden cutting board beneath (to protect the table:). Garnish the skillet mixture with the rest of the fresh herbs and cracked pepper. Serve hot with small plates and garlic bread. Goes with white wine, chilled beer, and/or more ouzo with lemon slices πŸ™‚

Serves 4

Shrimp-and-tomatoGod bless Greek flavors! I’ll have to go there someday, especially if I ever want to see the sun again πŸ˜‰ In the meantime I’m going to cook more creatures of the sea! They’re just so…tasty.. πŸ˜€

My question: What, in your opinion, is the tastiest appetizer involving seafood?

Maybe to truly answer this question, I’ll need to throw a little cocktail party where we serve 5 or 6 seafood appetizers and poll the guests to see which dish goes best with very dry martinis πŸ™‚ Mmm…

2.24.13

Keepin’ it Light & Spicy

So these days I’m keeping it light and simple but still trying to eat healthier, when the opportunity arises }:) I’ve come across so many things I want to eat just walking around here…lavender flowers, strawberries, rosemary leaves, huge pink chive blossoms; there is so much rain on this side of the ocean that everything grows big and green (and juicy;)

I’ve come to find out that my beloved father (Happy Father’s Day if you’re reading this!!) is on a new diet that involves a lot of green things and fewer calories, so I wanted to write some posts that could contribute to this temporary healthful regimen (-: you know, just omit/substitute the sugar, dairy, salt…) I wanted to avoid shopping so I compiled a list of things we had and made this recipe up on the spot. The soy-paprika glaze for the shrimp was a little spicy but the creamy curry dressing smoothed it over with enough crunch to call this a salad (success!) I find that it’s hard to go wrong when using such wonderfully uncomplicated ingredients as curry powder and minced garlic πŸ™‚

Arugula, Spinach, & Bean Sprout Shrimp Salad with Curry Mustard Vinaigrette

Ingredients

(for the salad)

1 cup Arugula (they call it Ricola over here:)

1 cup spinach

1 cup bean sprouts

1 cup mixed greens (such as red leaf lettuce, watercress)

1/4 cup cucumber, thinly sliced

1/2 cup babyΒ  tomatoes, halved

1 golden apple, cored & chopped

(for shrimp w/glaze)

12-15 medium shrimp, (tail-on) peeled & deveined

2 Tbs. soy sauce

2 tsp. smoked paprika

1 tsp. olive oil

1 Tbs. dried Basil

(for vinaigrette)

1/3 cup fat-free Greek yogurt

1 Tbs. curry powder

2 Tbs. Dijon mustard

2 Tbs. olive oil

1 Tbs. lemon juice

3 garlic cloves, minced

1 Tbs. oyster sauce

3 Tbs. fresh chives, chopped

1 Tbs. white vinegar

sea salt & cracked pepper

(1) Wash all the greens and lay out to dry. Cut the bean sprouts in half and mix all of the greens together in a bowl; cover and refrigerate. (2) Preheat the oven to 350 degrees (I will persist with the Fahrenheit;). Mix together the soy sauce, paprika, and olive oil for the glaze in a small bowl. Add the shrimp and toss to coat, letting sit for five minutes. (3) To make the vinaigrette, combine all the ingredients above from yogurt through vinegar, seasoning to taste with salt & pepper. Let chill in fridge until ready to serve. (4) When preheated, put the shrimp in the oven for 5-7 minutes until cooked through, turning once midway through and reapplying the glaze. When done, remove from oven and let stand covered for 3 minutes. (5) Mix all the chopped vegetables and fruit into the salad greens, tossing well. Distribute the salad among plates and top with warm shrimp and horizontal lines of the vinaigrette. Serve with warm/toasted bread if desired πŸ™‚

Serves 4

So, as I meddle with all these salad combinations I take comfort in the fact that, at least I’m not on a diet! (sorry Dad;) but I am making an active effort to eat more of these colorful summer vegetables while they’re fresh and inexpensive (but no, I’m not giving up cheese!) There’s something wonderful about summer in the kitchen and now that I am in Europe it feels (and maybe this is just me) so much prettier and romantic, it’s just ahhhh…

My question: what is one of the most delicious salad vinaigrettes you’ve ever had? I’m looking for flavor, something new and interesting }:-)

6.19.11

Crispy, Savory, Spicy Shrimp

In thinking of the warmer days (supposedly to come), I am reminded about all the fun I had grilling food outside. Everything that comes from the grill is crunchy, hot, and drippingly delicious, so why not now grill now? It’s only slightly colder…and grayer, but then again there’s nothing like a breath of fresh air πŸ˜‰

I based this recipe on a version of sautΓ©ed shrimp from Cooking Light; they’re ideas involved a delightfully easy and inexpensive shrimp dish that is served with a chilled Turmeric yogurt sauce. And I thought, why not the grill? …it’s less cleanup either way. I’m sure my obsession with sauces is becoming increasingly apparent, but I cannot think of a more wonderful way to serve dinner than hot grilled shrimp with a cold spicy dipping sauce πŸ™‚

I did end up adding more greenery to the sauce itself (because we all need more of that…) and I served the shrimp with warm whole wheat tortillas, Cuban yellow rice, and a batch of curried Okra, another complimentary recipe from Cooking Light. Let me just say that if you feel yourself hesitating to cook Okra, don’t! Okay, so maybe the process is a little time-consuming, perhaps a tad messy, and the cooking a bit sticky (you’ll see what I mean), but if the South vouches for these little vegetables, than they’re worth the taste! But…if I can offer any advice, soak the Okra in room temperature water for 30 minutes beforehand and cut into reasonably small pieces before serving. With a little love, time, and curry these seed pods prove to be tender, nutritious, and curiously tasty πŸ™‚

Herbed Grilled Shrimp with Mint Turmeric Yogurt Sauce

Ingredients

(for shrimp)

1 lb. frozen shrimp (peeled & deveined, tail-on)

2-3 wooden kebabs

1 Ts. olive oil

2 Tbs. Herbes de Provence (or other mix of dried herbs)

sea salt & cracked pepper

cooking spray

(for sauce)

2 cups plain nonfat yogurt

3 Tbs. sour cream

2 Tbs. mustard

2 Tbs. ground Turmeric

2 Tbs. Paprika

1 Tbs. rice vinegar

1 Tbs. honey

1 bunch fresh mint, chopped

1/4 cup fresh spinach, chopped

(1) To make the sauce, combine all the ingredients under sauce and stir with a fork until well mixed. Refrigerate until ready to serve. (2) Preheat the grill over medium-high heat and make sure the shrimp are completely defrosted before washing them thoroughly with cold water. (3) Put shrimp in a large bowl and toss with olive oil and herbes de Provence. Working (carefully), slide each one onto kebab sticks, keeping a little space between each shrimp so they cook evenly. (4) Grill the shrimp, turning once until pink, about 6-7 minutes total. Season the kebabs with sea salt and cracked pepper and serve immediately alongside chilled yogurt sauce.

Serves 4

Much can be said about the powers of the grill and I find myself increasingly longing for some more of this flame-broiled food πŸ™‚ Shrimp is cheap, light, and cooks through and through in minutes, which is easier if you’re serving a starving crowd, like my bf πŸ˜‰

My question is, in your opinion: what is the best seafood to prepare on the grill?

I’m still undecided myself…

3.8.11