Roasted Shrimp & Orzo salad

I was instantly addicted to this salad the first time I ate it, and ever since then it never fails to disappoint every time I make it.  The recipe comes from Ina Garten and it introduces a few genius techniques that make it extra delicious.  The first is to drench the hot, freshly cooked orzo in the lemon vinaigrette, causing it to soak up the flavor instantly.  The second is to roast the shrimp in olive oil, salt, and pepper.  This is by far the easiest way to cook a perfect shrimp and they taste amazing.  I had a hard time saving enough to toss into the salad.  The remaining ingredients- a combination of herbs, veggies, and feta cheese really make the dish come together.  We took this to a 4th of July cook-out this year and it was a huge hit.  I only changed a few slight things from Ina's recipe, and I assure you it turns out just as delicious!  The end result is a light and refreshing dish that could be served as a side dish or a main course.  

Ingredients:

• 1 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (should take about 3 lemons)
• Freshly ground black pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 cucumber, peeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 1/2 pound block of feta cheese, medium-diced
• Kosher salt and freshly ground pepper

Directions:

Fill a large pot with water, add 1 tablespoon of salt and bring the water to a boil. Add the orzo and simmer for about 1 minute less than the recommended lowest number of minutes.  (If the box says 9-11 minutes cook them for 8) This will help you avoid over-cooking the pasta, considering it will keep cooking a bit more sitting in the pot.  While the orzo is cooking, whisk together the lemon juice, 1/3 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. When the pasta is done, drain and return to the pot.  Immediately pour the lemon juice mixture over the hot pasta and stir well.  Keep orzo in the pot off heat to let it cool down while you prepare the rest of the ingredients.

To cook the shrimp, preheat the oven to 400 degrees F.  Place the shrimp on a foil-covered sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for about 4 minutes, until the shrimp are cooked through. You can tell once they start turning pink and have a somewhat firm touch to them that they are done.  Always err on the side of under- you can cook them for a minute longer if needed but you can't undo it once they are overcooked.  Try not to eat them all straight out from the oven!!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 1 teaspoons salt, and 1/2 teaspoon pepper. Toss well and taste for more salt.  Add the feta and stir carefully. 

Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, bring back to room temperature before serving.

Green Goddess Salad with Poached Shrimp

One thing we don't eat enough of is salad, and we're making an effort to change that this summer.  I came across this recipe by Guy Fieri while watching an episode of Guy's Big Bite and made a mental note of it because the dressing looked so good, and I loved the idea of adding flavorful poached shrimp.  We like making our own salad dressings, but we usually stick with vinaigrette.  This green goddess dressing is creamy, tangy, and full of flavor.  I also loved how the shrimp tasted after poaching in a mixture of water, lime, peppercorns, bay leaves, and red pepper flakes.  Overall this was a simple recipe, but super delicious and different than our usual salad.  And if you eat a big bowl, it's a full meal!

Ingredients:

• Shrimp:
  • 1 tablespoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 5 to 6 black peppercorns
  • 3 to 4 cloves garlic, peeled and bashed
  • 2 bay leaves
  • 1 lime, cut into slices
  • 1 small bunch fresh parsley
  • 2 pounds medium raw de-veined shrimp in the shells (I think I used less than this, but the more shrimp the better!)  Usually the E-Z peel shrimp come de-veined and that's what I buy.

• Dressing: 
• 1/2 cup mayonnaise
• 1/2 cup sour cream (could sub non-fat Greek yogurt)
• 1/2 cup packed fresh basil leaves
• 1/2 cup packed fresh flat-leaf parsley leaves
• 1/4 cup chopped green onions
• 2 tablespoons fresh lemon juice
• 2 teaspoons anchovy paste (or 2-3 whole canned anchovies)
• 1 small clove garlic
• Kosher salt and freshly ground pepper
• Salad:
  
  • 2 heads romaine
  • 1 head Bibb lettuce or bag of mixed greens
  • 1 hothouse cucumber, sliced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup drained and sliced pepperoncinis (optional)
  • 1/2 cup chopped green onions
  • 1 orange bell pepper, diced

Directions:
To poach the shrimp,  combine 2 1/2 quarts (10 cups) water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley in a large sauce pan over medium heat.  Stir to combine and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes.  

Drop the shrimp into the hot (but not boiling) water and let them sit in the liquid, covered, for about 5 minutes. Keeping the shells on the shrimp during this step enhances their flavor.  After 5 minutes, the shrimp should be cooked through and completely pink. Use a slotted spoon to remove the shrimp and drain well. Refrigerate until cool, and then peel and discard the shells before serving with the salad.

To make the dressing, combine the mayo, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree.  Thin the mixture with water as required, using only 2 tablespoons at a time.  It should be a thick dressing, but thin enough that you can pour it over your salad.  Taste and season with salt and pepper.

For the salad, wash the lettuces and roughly chop the romaine hearts and put into a big bowl. Tear the other lettuce leaves into bite-size pieces and add to the bowl. Toss the lettuce together with the cucumber, red onion, pepperoncinis, green onions, and bell pepper. Top with the shrimp. Dress lightly with the dressing, and serve!  Add more dressing on individual servings as needed.  Or, if you aren't planning to eat it all at once, dress only after serving so that the salad will keep better in the fridge.

Mango Salsa

This is a sweet and spicy salsa that is great for the summer when fresh mangoes are in season.  There are no tomatoes in it but it still captures much of the same flavor from the jalapeno, red onion, garlic, lime juice and cilantro.  We also added diced cucumber to give it some crunch and balance out the cayenne pepper.  It started out a little sweet, but by the next day all of the flavors had melded together and it was balanced and delicious.  This salsa is great with chips, but it would also be delicious on a piece of salmon or pork. 

Ingredients:

1 ripe mango, diced (not too ripe though or it will turn into mush)

1/4 cup minced red onion

1 clove garlic, minced

1 jalapeno, minced (seed it first if you are worried about the spiciness)

1 medium cucumber, peeled, seeded and diced

2 limes, juiced

1 tablespoon chipotle in adobo sauce (or use 1/2 teaspoon cayenne pepper)

1/2 teaspoon salt (or more to taste)

2 tablespoons chopped cilantro

Directions:

Chop all ingredients as listed above.  

The mango was the hardest, as ours was a little too ripe.  The easiest way to do it is to peel the skin off and score the flesh of the mango with your knife into small squares.  Then slice the fruit off and it will already be cut into small pieces.  Mix everything together and chill until ready to serve.  

 Taste it to see if you need to add more heat according to your taste. As I said, it is definitely better the day after making.  Enjoy!

Tabbouleh Salad

Tabbouleh is one of the most popular salads in the Middle East- and now I know why.  I had seen it on restaurant menus, but was never really sure what it was.  After I watched Ina Garten make it on the Food Network one day, I was inspired to make it myself.  This version is made with bulgur wheat, lemon juice, fresh cucumber, mint, parsley, and green onion.  Mixing in feta cheese at the end adds some saltiness (and deliciousness) but the flavors of everything combined are amazing.  This salad is so fresh and healthy- it will definitely become a regular on our spring and summer menus. 

A note about bulgur wheat- this was a new ingredient for us, but we both really liked it.  It is a grain that has a texture similar to quinoa or cous cous and it is slightly nutty in taste.  In this recipe it is soaked in lemon juice, water, and olive oil, which gives it a wonderful flavor.  The best thing about it is the nutritional value- it is high in protein, fiber, and vitamins and minerals.  Also, it's a lot cheaper than quinoa.

Ingredients:

1 cup bulgur wheat

1 1/2 cups boiling water

Juice of 2 lemons (about 1/4 cup)

1/4 cup olive oil

1 English cucumber, seeded and diced

1 red pepper, diced

1 cup thinly sliced scallions (green and white parts)

1/2 cup chopped mint

1/2 cup chopped parsley

4 oz crumbled feta cheese (we used feta with peppercorns)

Kosher salt

Directions:

Place the bulgur wheat in a large bowl.  Pour in the boiling water, 1 teaspoon salt, the lemon juice, and the olive oil.  Cover and let it sit at room temperature for about an hour until all (or mostly all) the liquid has been absorbed. 

We still had a little bit of liquid in ours, but the bulgur wheat tasted like it was fully cooked.  The lemon juice and olive oil really give it a great flavor.

 Next, stir in your chopped vegetables and herbs.  Mix to combine well.  Finally, add the crumbled feta cheese.  Taste to see if it needs more salt or pepper.

Refrigerate until ready to eat- it does taste better after it's had some time to let all of the flavors come together, but there's nothing wrong with digging in right away.  This is a great dish to bring to your summer potluck!  We had ours along side Cuban spiced pork tenderloin.  

Quick Asian Pickles

We often forget how easy it is to make quick pickled vegetables.  This is a great alternative to canning pickles when you know you will eat them all relatively quickly.  After a recent purchase of diakon, a white root vegetable most often used in Asian cooking, we decided to make some quick pickles.  Daikon looks like a giant carrot in shape, but has a pungent smell and tastes like a cross between a radish and a turnip.  Along with it, we sliced up carrots and a cucumber to add to the pickling mix.  

Using rice vinegar gives the pickles a different flavor than the usual white or apple cider vinegar.  We also sliced up some Thai chiles to give the pickles a little heat.   The end result makes us wonder why we don't pickle more often!  These were great as an acidic complement along side a red curry dish with rice, but they are also great to snack on.  The longer you let them sit, the softer they will get and the more the flavors will infuse.  If you use hot chiles like we did, they will get progressively spicier too. As a note, the word "quick" is used here relative to how long normal pickles take.  This still takes some time, but is manageable in a a couple hours as opposed to a couple days.

Ingredients:
3 carrots, sliced into thin sticks
1 large English cucumber, halved, seeded, and sliced
1 daikon, peeled, halved, and sliced (if you can't find daikon you could use another cucumber)
2 tablespoons salt
1 cup seasoned rice vinegar
3 tablespoons sugar
1-3 Thai chiles, minced (or other hot pepper) 

Directions:
In a bowl, combine the vegetables and the salt.  Let it sit for 30-45 minutes, stirring occasionally.  This releases the liquid of the vegetables and you will see it building up in the bottom of the bowl. 

Meanwhile, combine the rice vinegar and sugar into a bowl and whisk.  Let it sit until the sugar dissolves, and add the chiles.

Drain the vegetables well.  In a large gallon-sized zip-lock, combine the vegetables with the vinegar mixture.  Squeeze the air out and seal the bag.  

Let the bag sit in the fridge for an hour before serving.  You can leave them in the bag for up to a couple weeks- but ours definitely didn't last that long!  As I said, the longer they sit the more the flavors will infuse, the softer the pickles will be, and the spicier they will taste if you used hot chiles. If you like pickles, these will not disappoint!  They are super easy and definitely worth the effort.  Try the recipe with other veggies to mix it up.  Enjoy!