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.

Rosemary Porcini Meatballs with Polenta

This meal was a great discovery for me- the realization that I can incorporate one of my favorite foods (cheese grits) into an Italian dinner, posing it as the ever so fancy "polenta" which is in fact the same thing as grits.  (NOT the same as your instant grits however)  I love cheese grits for breakfast, and they pair nicely with shrimp, or jambalaya, but somehow I've missed the delciousness of polenta in my Italian cooking.  It turned out savory and creamy, the perfect pair with the sweet tomato sauce and rich porcini, rosemary, ground beef meatballs.  This recipe is bound to turn any grits-hater into a polenta lover! Not to mention how easy the meatballs are to make- broiled and then finished off in the tomato sauce.  No slaving over a pan and worrying about evenly browning the meatballs, OR having to clean up the greasy mess afterward.  All in all, this was a definite winner!  Recipe adapted from Serious Eats.

Ingredients:
1 oz dried porcini mushrooms
1 lb ground beef (or turkey)
1 egg
1/4 cup bread crumbs*
2 tablespoons milk*
1 1/4 cups finely grated Pecorino Romano or Parmesan cheese
1 tablespoon chopped fresh rosemary, plus one whole stem
4 tablespoons chopped parsley
3 medium garlic cloves, minced
1 tablespoon olive oil
1 jar of tomato sauce- about 3 cups
1 1/2 cups dry polenta
2 tablespoons butter
*Note- I forgot to add the bread crumbs and milk when I made these and they turned out fine.  But who's to say it wouldn't make them better?  I'll try it out next time...

Directions:
Bring one cup of water to a boil, add the mushrooms with a pinch of salt, cover, and remove from heat.  Let them steep for 15-20 minutes and then drain, reserving the liquid for the tomato sauce.  Chop up the mushrooms finely and reserve.

In a mixing bowl, combine the ground beef, egg, bread crumbs, milk, 1/4 cup cheese, chopped rosemary, 2 tablespoons parsley, garlic, and olive oil.  Add 1/2 teaspoon salt and some freshly ground black pepper.  Add half of the porcini mushrooms, and gently mix well until just combined.  

Form the meat mixture into balls, about 1 1/2-2 inches in diameter.  I made 20 total, but it doesn't matter how many you make as long as they are pretty much the same size.  Set your oven to broil (high, if it gives you the option), and meanwhile bring 5 cups of water to a boil with 1 teaspoon salt, for the polenta.  Place the meatballs on a parchment paper-lined baking sheet and broil for 8-10 minutes.

While the meatballs are broiling, combine the porcini liquid, remaining mushrooms and parsley, whole rosemary stem, and tomato sauce in a pot over medium heat.  Bring to a simmer.  The porcini liquid adds an additional dimension of flavor to the sauce, along with the fresh rosemary. 

When the meatballs are done broiling, remove them from the oven and add directly to the sauce to finish cooking.  This will also allow them to soak up some of the delicious sauce and stay juicy.  Taste the sauce and add more seasoning to your liking.  I ended up throwing in some red pepper flakes to balance out the sweetness.  Keep the pot uncovered to reduce the sauce down a bit. 

When the polenta water comes to a boil, whisk in the dry polenta, cover and simmer, stirring pretty often with the whisk to avoid clumping.  It should thicken up pretty nicely in about 15-20 minutes.  Add the butter and remaining shredded cheese, and taste for additional salt and pepper.  

Serve the polenta in bowls, topped with the meatballs and sauce.  Garnish with additional rosemary and/or more cheese and serve hot. 

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.

Spicy Shrimp & Rice One-Pot Meal

Shrimp and rice is one of my favorite combinations so I immediately saved this recipe when I came across it a while ago.  I chose to make it recently as I was perusing dinner options, for it's simplicity and comforting appeal.  This dish is made in one pot and there's nothing complicated about it, making it a win-win.  The cayenne, tomatoes, and lemon juice all add a ton of flavor to the rice and shrimp, and when combined with the crumbled bacon, it's hard to top!  (Not to mention that the recipe starts with sauteing onions in bacon fat.)  The result is a tasty, comforting, and surprisingly light bowl of flavorful rice and perfectly cooked shrimp.  This is perfect for dinner but would also make a great brunch.
Ingredients:

• 2 cups long grain rice
• 1/2 lb sliced bacon, finely chopped
• 2 onions, finely diced
• 2 cloves garlic, minced
• salt and pepper
• 3/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper (or more)
  
• 3 cups low-sodium chicken broth
• 1 can diced tomatoes
• lemon juice from half of a freshly squeezed lemon
• 2 teaspoons Worcestershire sauce
• 2 lbs medium raw shrimp, peeled and deveined
• 1/4 cup finely chopped parsley
• lemon wedges, for serving

Directions:
Rinse and drain the rice- set to the side.  Meanwhile, cook the bacon in a large pot or dutch oven over medium heat, stirring occasionally until it starts to crisp and brown.  

Remove from the pot to drain on a paper towel, leaving at least 3 tablespoons of bacon fat in the pot.  Add the onions and 1/2 teaspoon salt and saute for about 5 minutes.  Add the garlic and cook 2 more minutes.  

Next, add the rice along with 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne.  

Stir and cook for one minute.  Pour in the tomatoes with their juices, chicken broth, lemon juice, and Worcestershire sauce.  

Bring to a simmer and cover for 20-30 minutes.  Check after 20 minutes to see how cooked the rice is.  If it tastes like it's almost done, add the shrimp.  If it is still pretty al dente, let it cook a bit longer until the rice is almost done before adding the shrimp.  Stir them in and cook with the lid partially off the pot, stirring often. Leave the lid completely off if your mixture is a little soupy.  Add more broth if it starts to dry out. After 10 minutes the shrimp should be fully cooked through.  

Taste for more seasoning.  Serve immediately, with fresh parsley and a lemon wedge.

 

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.