Shrimp Puttanesca

This is a savory pasta dish that packs a lot of flavor between the shrimp, capers, and olives.   It's also relatively simple and doesn't require a lot of unique ingredients.  I found the recipe on Food & Wine and don't think I made any changes (except to leave the tomatoes unpeeled.)  They didn't call it a puttanesca, but considering the ingredients I decided to use that title.  Some puttanescas have anchovies in them, but this one does not.   Overall this is a good option for a quick and tasty week night meal.  And it gave me the chance to use a little fresh rosemary from the 1-herb strong garden, so that's always a plus.  We also tested our our new garlic-grating tool we got at the farmer's market in San Diego.  It's a little ceramic plate with sharp ridges that works miracles in grating garlic or ginger. 

Ingredients:

• 3 tablespoons olive oil
• 2 pounds medium shrimp, shelled
• 4 cloves garlic, minced or grated
• several dashes of dried red-pepper flakes (or more to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 2-3 medium tomatoes (about 3/4 pound) chopped
• 1 cup canned crushed tomatoes in thick puree
• 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary
• 2 tablespoons drained capers
• 1/3 cup halved and pitted black olives 
• fresh lemon, to squeeze on top (optional)

Directions:

 

Heat a large skillet or frying pan to medium and add the oil.  When it is hot, add the shrimp to the pan along with the salt, pepper, red pepper flakes, and garlic.  Stir and try to spread the shrimp out evenly.  Stir occasionally until cooked through, about 4-5 minutes. Remove the shrimp with a slotted spoon.

Next, add the tomatoes, rosemary, capers, and olives to the pan.   Reduce heat and simmer, covered for 15 minutes.   Meanwhile, start boiling your pasta water.  Any type of pasta will do.

After the sauce has simmered, return the shrimp to the pan and cook until heated through, about 1 minute.  

Serve over pasta and garnish with additional rosemary and a squeeze of lemon.  

 

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.

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.

 

Jambalaya with Grits

Anyone who knows me well knows that I love grits, especially cheese grits.  So when making jambalaya I took the opportunity to serve it over grits instead of cooking rice into the dish.  The jambalaya is full of flavor from the shrimp, sausage, and chicken combination, and goes well with the creamy and mild grits.  It would also be good over rice or pasta if preferred.  As always, adjust the spiciness to your own taste level.

Ingredients:
1 yellow or white onion, finely diced
1 green pepper, finely diced
2 celery stalks, finely diced
1 jalapeno with seeds, finely diced
3 cloves garlic, minced 
3 tablespoons olive oil
3 tablespoons cajun seasoning (or more to taste)
1/2 teaspoon cayenne pepper
3-4 fresh tomatoes, cored, seeded, and diced
1 lb chicken, cut into bite sized pieces (I used boneless skinless thighs, but white meat is fine too)
3/4 lb raw medium shrimp
3/4 lb smoked sausage, or spicy andouille sausage, diced
2 tablespoons butter
3 tablespoons flour
2 cups chicken broth
3 green onions, thinly sliced 
kosher salt and freshly ground black pepper

 


For the grits:
4 cups water
1 cup old fashioned grits
1 teaspoon salt (or more to taste)
1 cup shredded white cheddar cheese
dash of garlic powder
freshly ground black pepper





Directions:
Heat 2 tablespoons of oil in a large pot over medium heat.  Add the onion, celery, green pepper, garlic, and jalapeno.  Sprinkle in some kosher salt (1/2 teaspoon or so).  

While this mixture is sauteing, heat a skillet over medium-high.  Add the last tablespoon of oil and let it heat.  Sprinkle one tablespoon of cajun seasoning over the chicken and mix until it is evenly coated.  Place the chicken in the skillet and cook for 5-7 minutes until it is browning on the outside and cooked through.  Remove to a bowl.

Next, cook the shrimp.  Before placing them in the skillet, sprinkle them with cayenne pepper with some salt and pepper and mix until even.  Cook them for 1-2 minutes on each side until they are opaque and remove to the bowl with the cooked chicken.  

While you are cooking the proteins- remember to occasionally stir your veggies which should be reduced to medium-low.  They should be pretty soft by now, so add one tablespoon of cajun seasoning to the mixture, along with the tomatoes.  Next, on to the sausage. Add it to the empty skillet and cook for about 5 minutes until it starts to brown.  Remove it and place in the bowl with chicken and shrimp.  

Add all the cooked proteins to the vegetable mixture with 1 cup chicken broth and the final tablespoon of cajun seasoning.  

Put the butter in the skillet that has all of the sausage drippings, and reduce heat to medium-low.  Let the butter melt, and whisk in the flour.  The roux should start to bubble up as it cooks.  After about 5 minutes, add the remaining cup of chicken broth and whisk until it thickens.  This gravy will thicken the jambalaya mixture.  

Mix it in to the jambalaya and let this cook, covered over medium-low heat for about 5-10 more minutes before serving.  Make sure to taste it as you are cooking so it's seasoned properly!

For the grits- I would recommend starting them around the time the chicken is cooking.  Heat your water with salt to a boil and whisk in the grits.  Cover and turn heat to low.  Let this simmer, stirring occasionally, for about 20 minutes.  

Add the cheese, garlic powder, and more salt and pepper if needed.  Remove from heat until ready to serve.


Place a couple large spoonfuls of grits into a bowl, and top with jambalaya.  Top with sliced green onions.  Enjoy this spicy, savory, and creamy dinner!