Pesto Gnocchi with Shrimp and Asparagus

No, I haven't disappeared again.  I just, well...lost my camera....sort of.  You see, those who know me would probably agree that I'm a pretty put together person.  However, when it comes to electronics I seem to be cursed.  Just this year, my iPhone disappeared.  Yes, disappeared at a friend's apartment of all places.  When the iPhone 4 came out, I bought it to replace my MIA phone.  Lo and behold, the pretty little thing shattered into pieces after 3 days of ownership (a combination of klutziness + a glass phone = disaster). Arrrgh.


Then, I thought I lost my camera.  Again, a strange disappearance, but entirely more depressing of a loss than than the iPhone.  Pictures and videos of predominantly food and the dog....gone!  Panicked, I posted ads on Craigslist's lost and found and just about every "Lost Camera" website I could find.  At least I learned that I do need to take pictures of things other than Sadie and things I cook....

Well folks you'll be happy to hear that this story ends with a happy ending. I found the camera yesterday sitting in my closet on top of a pair of black pants.  Since the camera is also black you can see how fooled I must have been by the camouflage.  Tricky, tricky electronics.  Always gettin' me down.

I LOVED this pesto gnocchi so much that hubby & I finished it in one setting.  When you make it yourself, you can see how disturbing this is.  Gnocchi is quite filling and delicious but we did rationalize our gluttony by reveling in the fact that I used whole wheat gnocchi in this recipe.  Purchased at Trader Joe's, land of all good things, wheat gnocchi - unlike some whole wheat pastas, tastes exactly the same as normal gnocchi.  Eat away!  If you can't find whole wheat gnocchi, I'm sure normal would be just as good if not better.  Also, if you're feeling lazy bottled pesto sauce would make this into a 15 minute cooking adventure!

Gnocchi with Shrimp, Asparagus, and Pesto
Adapted from Cooking Light, September '10

1 pound peeled and deveined shrimp, coarsely chopped
Old Bay seasoning
1 16 oz. package whole wheat gnocchi
1 tablespoon olive oil
1 garlic clove, minced
1 bunch (about 1 lb) asparagus, cut in 1-inch slices
Pesto: (in a hurry, use bottled pesto sauce)
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons minced garlic
4 tablespoons olive oil

1. Season shrimp with Old Bay Seasoning.
2. In a dutch oven, bring water to a boil. Add a pinch of salt. Add gnocchi to pot; cook about 5 minutes or until gnocchi rises to the top. Remove with a slotted spoon and rinse with cold water. Set aside.
3. In a large skillet, heat olive oil over medium heat.  Add garlic and asparagus to pan.  Cook 2 minutes.  Add shrimp and cook until heated through, about 3 -4 minutes. 
4. Combine 1 tablespoon of water, basil and next ingredients (through garlic) in a food processor; process until smooth, scraping sides.  Drizzle oil with food processor on; process until well blended.
5.  In a large bowl, toss gnocchi, shrimp and pesto until combined.  Serve immediately.

Smoky Shrimp and Grits

A wise man* once said, "Instead of writing a post about how you've been too busy to update your blog, just delete your f'ing blog."  Ouch, but so very true as I sit here trying to think of what to say after a 3 month hiatus!  Is anyone actually reading these words?  Does anyone still care?  Well, if you've stuck around this long (and thanks to those of you who inquired whether I went on vacation and decided never to come back), here's an action packed update on my life since my last post:  Visited Indonesia. Bought a new house. Lived in an empty house in San Diego. Moved to DC/Virginia.  Flew the world's best dog across the country. Unpacked.  Spent good chunk o' money on knick knacks, new water heater and vanity for new house.  Finally started cooking again.

Whew.


Clearly the list goes on (and on and on), but I figure that's more than enough personal mumbo jumbo.  On to the good stuff!

Since moving I've attempted to embrace local cuisine - some of which I've never even seen before.  Grits may be a quintessential southern food that I fully admit that I've never even seen before, save a Paula Deen episode.  I spotted this recipe in the latest issue of Food and Wine and figured it'd be worth a shot.  If it's sinful enough for Paula, it's gotta be good, right?

Well, I'd say half of this household is still undecided about grits.  The shrimp, sauce and grits tasted amazing but the texture may be odd to those who are sensitive to well, mushy stuff.  Me?  I love it.  I'm sold.  California girl goes southern?  We'll see about that as I still miss sushi and fish tacos.  But, I'm gettin' there.  Be sure to use a flavorful, smoky paprika to add good flavor.  Otherwise, I thought the recipe was spot on.

Well, I can only hope that it will not be too long until I write again.  After a long hiatus from not only the blog, but from cooking as well I think I'm back in the swing of things. The new kitchen has taken some getting used to (more on that later...) but I think things are on the right track and am looking to purchase some extra storage - post to follow about the progress!

Smoky Shrimp and Grits
Recipe adapted from  Food and Wine

1 pound shelled and deveined medium shrimp
Old Bay Seasoning
3/4 cup quick-cooking grits
Kosher Salt and freshly ground black pepper
2 ounces sharp white cheddar cheese, shredded (3/4 cup)
1 1/2 cups baby spinach, coarsely chopped
1/4 cup snipped chives
1/4 cup canola oil
2 large garlic cloves, thinly sliced
1/2 teaspoon hot paprika
1/4 cup dry white wine

1. Place shrimp in a medium sized bowl. Sprinkle with Old Bay seasoning to taste. Toss & set aside.

2. In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted. Cover the grits and keep warm.

2. In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, season with salt and black pepper and cook until the shrimp are opaque, about 2 minutes. Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

3. Spoon the grits into bowls, top with the shrimp and sauce; serve.

*Quote from Aaron Karo of Ruminations.  Funny, funny man.

Sesame Five-Spice Shrimp en papillote

Thanks for all the notes about Sadie! She's truly a great puppy though I'm not sure how I'll deal with her in a few months. She's already 47 pounds but has the most ginormous lion-sized paws. I think we have a Marmaduke on our hands!

On to the food, hubby cooked Five Spice Shrimp for Man Food Mondays. My favorite Monday tradition has not died, I've just been a lazy blogger.


Always out to impress, he tackled this recipe which called for en papilotte cooking. Fancy-schmancy, huh? Ok, it was very easy but it still sounds cool, right? Steaming the shrimp in parchment paper resulted in some of the most tender & juicy shrimp I've ever had. To top it off, a slightly sweet & spicy marinade made me very happy - is there any better taste combo?

Pair this with any veggies you like....the spiced shrimp is definitely the star of the show! We ate big bowls of steamed brown rice along with our own personal lovely packets. Cooking with parchment paper has become one of our favorite ways of cooking. I suppose this way two hungry eaters don't have to fight over second helpings...we each get our own bundle of food!

Five Spice Shrimp en papilotte
Eating Well

3 tablespoons soy sauce
3 tablespoons toasted sesame oil
3 tablespoons rice wine
1 1/2 tablespoons honey
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoon sesame seeds
1 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper
1 1/4 pounds raw large shrimp. peeled and deveined
1 cup fresh corn kernels
2 cups sugar snap peas
1 red bell pepper, chopped

1. Combine soy sauce, sesame oil, rice wine, honey, garlic, ginger, sesame seeds, five-spice powder and crushed red pepper (if using) in a large bowl. Add shrimp and mix well. Marinate in the refrigerator for 1 hour.

2. Preheat oven to 400°F

3. Add corn, snap peas and bell pepper in a medium bowl. Prepare large rectangles of parchment paper.

4. Using a slotted spoon, transfer one-fourth of the shrimp into the middle of the parchment paper. Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.

5. Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes.

6. Meanwhile, place the reserved marinade in a small saucepan. Bring to a simmer over medium-high and boil until reduced slightly, just a few minutes.

7. Let the packets rest unopened for 5 minutes. Serve the shrimp and vegetables drizzled with the reduced marinade and a side of steaming hot brown rice.

No Steak Today, just Feta and Herb Stuffed Shrimp

Are there any foods in this world that you wished you loved? For me, it has to be steak. I've seen enough people enjoy steak to know it should be a good thing. For someone who's an ardent lover of food, it seems almost a shame not to be able to enjoy a nice, juicy filet. Honestly, if you gave me the choice between a Ruth's Chris steak and a greasy cheeseburger from McDonald's, I think I'd pick the burger. There's just something about the texture....

Hmm, well I hope you haven't left in disgust.

I tell you this sad steak tale because I have yet another seafood centric treat today. I know, shrimp...again?! :)


Well, these are special shrimp because not only do they include my favorite cheeses (does cream cheese count as a real cheese?), but they're also a trial run for hubby's upcoming graduation party.

Jumbo shrimp are stuffed with a yummy mixture of garlic, green onions, cream cheese and feta cheese. Pop them in the oven and they're ready to go in a few short minutes. Fancy, but fast & easy? I like it.

Thanks to those of you who've forwarded me your favorite party foods. There are so many yummy ideas! If you haven't sent them in, forward me your recipes and photos to newlywedcook at gmail dot com. There's something exciting in store for you if I make your dish!

Feta and Herb Stuffed Shrimp
Adapted from Small Plates: Appetizers As Meals

4 oz crumbled feta cheese (I used reduced fat)
4oz cream cheese, softened
1 tablespoon finely chopped flat parsley
1 tablespoon chopped green onions
1 large clove garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
dash of Worcestershire sauce
dash of paprika
20 -24 jumbo shrimp, peeled and deveined

In a small bowl, combine the feta cheese, cream cheese, parsley, green onion, garlic, spices. Add a dash or two of Worcestershire sauce. Combine thoroughly.

Cut shrimp along the back to butterfly the shrimp. Spread shrimp open and place a dollop of the cream cheese mixture in the shrimp. Place shrimp on baking sheet , cheese side up. This gets tricky so try and flatten the shrimp down as much as possible to prevent the cheese from falling out.

Preheat the oven broiler and broil the shrimp 6 inches from the heat, until cheese is bubbly and shrimp is pink, about 4-5 minutes. Remove from the oven and sprinkle lightly with paprika.

Shrimp and Corn Chowder...yes, another shrimp recipe

This post will have to be short and sweet since I'm leaving on vacation tomorrow and haven't started packing! It's times like this when a fun adventure morphs into a stressful event. Moral of the story: don't procrastinate!


We made this shrimp & corn chowder last night and just enjoyed two more heaping bowls of leftovers. It's hearty and great for these still chilly spring nights. Per usual, we served this with a huge hunk of warm, crusty bread. I also added a hint of sugar to create a nice sweet & spicy taste that aids our wimpy taste-buds.


I know there are quite a few of you shrimp-haters out there, so for you anti-shrimp people, I think this soup would be equally as tasty with some chicken or turkey!


Well, I'm off to go relax pack, workout, & finish work and will hopefully have lots of pictures to share! Have a great week.

Shrimp & Corn Chowder
adapted from Cooking Light

2 tablespoons butter
1/2 cup diced sweet onion
1 1/2 cups diced frozen Southern-style hash brown potatoes
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1 4.5oz can chopped fire-roasted green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups broth
1/2 teaspoon Kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 can whole-kernel corn with red and green peppers, drained (Mexicorn)
1 pound peeled and deveined small shrimp
pinch of sugar
2 tablespoons chopped fresh cilantro
nonstick spray

1. Spray a large soup pot or Dutch oven with nonstick spray. Over medium high heat, melt butter. Add sweet onions and diced potatoes. Saute until potatoes begin to brown slightly. Add bell pepper, and green onions to pan; sauté 2 minutes or until tender, stirring frequently.

2. Add canned green chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk, broth, salt, cumin, pepper and corn; bring to a boil. Add in a dash of sugar. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are pink. Remove from heat; stir in cilantro.

Heart Shaped Salmon & Shrimp Maki

As a child I had a true affinity for eating things shaped liked other things. Dino Nuggets? check. Peeps? check. Star shaped fish sticks? check.

I must confess that my affinity hasn't gone away, but luckily for all of us I've progressed to less processed, more tasty foods shaped like other things. My latest attempt? Heart Shaped Maki, of course.

Ok, ok. So they may look like the hearts you drew in grade school when you couldn't quite get the shape right. ...but, they're still cute don't you think?

These rolls are filled with a combo of sauteed shrimp & salmon and topped with a dollop of sweet chili sauce. Some households may fly through bottles of condiments such as ketchup or mustard, but in our house we consume sweet chili sauce for sustenance. Mae Ploy is our personal fav.

Back to the heart shaped sushi. My Mom (uh, and me) are kitchen gadget freaks. I mean, the Magic Bullet is still one of my favorite kitchen toys. In any case, she sent me a Sushi Maker she recently saw a demo of. Consisting of a series of plastic molds and guides, the sushi maker allows you to make the traditional round maki, square shaped maki, and the lovely heart maki you must be oohing and ahhing over.


I think we still need some practice to get the rice / filling amounts right in the molds, but this is an addicting new hobby. Rolling sushi with a mat isn't difficult, but stuffing molds is oh so much fun!

Though we've used different sushi rice recipes in the past, I tried out Pioneer Woman's and was quite happy with it. I did end up with way more sushi rice seasoning (su) than I needed, so use it judiciously and don't saturate your rice.

See this previous post for filling & rice cooking ideas!

Quick & Easy Creoleesque Chicken & Shrimp

I don't usually wake up too late on the weekends, but for some reason Daylight Savings really did a number on me. After taking a nice long stroll around Lake Miramar, hubby and I went to grab some groceries for the week. Upon returning home, I couldn't keep my eyes awake and proceeded to pass out for 2 hours...on the ground...like an animal! I enjoy naps and all but typically those of the 15 minute variety. Waking up from a 2 hour nap just leaves me groggy and crabby.

Needless to say I wanted to make something quick and easy for dinner. Chicken & Shrimp Creole is an old standby that I love to make, especially after a long day at work. Or... a long day of sleeping on the ground. It's easy, flavorful and I usually have everything on hand. Well, maybe not the okra, but I feel that's an expendable ingredient if you have to omit. I served this on top of short grain brown rice, but it's equally as tasty with some noodles or even just a hunk of bread.

PS. I don't claim that this is in any way "authentic" Creole. I just don't really have a better name for it :)

Quick Creoleesque Chicken & Shrimp

nonstick cooking spray
1 pound chicken breast tenders, chopped into cubes
Montreal chicken seasoning
1 red bell pepper, seeded and sliced
1 cup frozen cut okra, thawed
3/4 cup thinly sliced celery
1/2 cup frozen sweet corn
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/2 lb medium shrimp, peeled & deveined
1/4 cup chopped fresh parsley
1 tablespoon butter

1. In a medium bowl, season the chicken with Montreal Chicken Seasoning. Stir to combine evenly.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add red bell peppers, okra, corn and spices (sugar through ground red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer for 5 minutes.

3. Uncover; stir in shrimp and cook until just turning pink, about 3 minutes. Add parsley and butter, stirring until butter melts.

Shrimp and Spinach Stuffed Portobello Mushrooms

Hope everyone had a wonderful Valentine's and President's Day(s). We had a lot of quality relaxing time together as a result of some very uncharacteristic Southern California rain and our desire to veg in pj's all weekend. Of course, hubby planned a blissfully romantic Valentine's Day for us, beginning with a candlelit breakfast complete with orchids...my favorite!

I was lucky enough to have today off of work so we spent the rest of our long weekend eating a lot of Mexican food and drinking plenty of beer. If you've never been to San Diego, you must visit & try the finest local fare: fish tacos and/or shrimp burritos. I'm officially addicted.

Unfortunately, I have neither to show you today, but I can offer you these delicious Portobello (...or is it Portabella?) mushrooms stuffed with shrimp, and topped with creamy spinach and a crisp Parmesan breadcrumb topping. Sounds decadent, eh?

{yummy shrooms ready to pop in the oven...}
I first spotted these tasty delights on one of my very favorite blogs, Noble Pig. I've made several variations since and like the portobello mushrooms best since they're a little larger and thus give you more bang for your buck (i.e. maximum amount of shrimps per mushroom). I also have a short attention span and can only stuff so many little shrooms, so these big guys cut down on my workload!

These make for a perfect party appetizer or even a light meal if served with a side salad and a nice hunk of crusty bread. If you find yourself with more toppings than mushrooms to fill, we used the leftover shrimp & spinach topping to make an excellent panini sandwich with a little swiss cheese. I'm getting excited just thinking about it.

Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs
adapted from Noble Pig & Cuisine at Home

about 10 medium sized Portobello mushrooms
Shrimp topping:
1 T. Olive Oil
1 lb. large shrimp, peeled, deveined, cut into chunks
1 teaspoon Old Bay Seasoning
Salt and pepper to taste.
Spinach Filling:
3 oz. cream cheese, softened
3 T. mayonnaise
1 T. milk
1 small clove garlic, minced
10 oz. frozen chopped spinach, thawed, squeezed dry
3 T. Parmesan, grated
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
2 T. scallions, minced
Salt and pepper to taste
breadcrumb topping:
1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 T. Olive oil
3 T. Parmesan, grated
cooking spray

Preheat oven to 425 degrees.

Prepare mushrooms by removing and discarding stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes. The mushrooms produce quite a lot of juice, so drain if needed. Flip caps over and roast 5 minutes more. Remove mushrooms from oven; leave oven on.

Season shrimp with Old Bay seasoning, salt & pepper to taste. Saute shrimp in 1 T. olive oil in a nonstick skillet over medium-high heat just until pink, about 2 minutes. Remove from heat.

For spinach filling, in a large bowl combine cream cheese, mayonnaise, milk, garlic, spinach, 3 T, Parmesan, lemon juice, Worcestershire, scallions and salt and pepper to taste.

Toss crumbs with 3 T. oil, 3 T. Parmesan, salt and pepper to taste in a small bowl.

Stuff mushrooms, placing a few shrimp pieces in each cap. Top with a generous dollop of spinach cream cheese mixture, sprinkle with crumbs, and spray tops lightly with cooking spray. Bake until heated through and topping is golden, about 8-9 minutes. Serve immediately

Man Food Mondays: Shrimp, Chicken & Sausage Gumbo

Have you seen those silly NutriSystem commercials touting "MAN Food?" Says big beefy man (I think Dan Marino): “Hey guys, let’s be honest. A man wants to eat real food – hot dogs, burgers, pizza and lasagna. You know, man food, big taste, hearty portions.”


I'm not sure if this is a prime example of the Marketing group gone crazy, but these commercials truly make me laugh. I somehow cannot locate a clip on YouTube so for those of you in the dark, you just need to watch more bad TV.

Well, in our household we've created our own Man Food Mondays, though it has nothing to do with losing weight, and everything to do with hubby in the kitchen. WoooHoo! You see, since we've been married, hubby has gotten uh, a little lazy in the kitchen while I've taken over the reins of housewife. Oh, but only if I were actually a housewife!

So, to maintain our egalitarian household, every Monday hubby will be cooking up a treat for us and you all get to revel in some good ol' Man Food!


This gumbo is chock full of goodies: sausage, shrimp, chicken, tomatoes, and okra. Okra...does it go in anything besides gumbo? In any case, this did stand up to be quite a hearty meal as we served it over rice and with a side of cornbread. The sauce is thick and tasty, though it didn't have quite the kick I'm used to with gumbo. I'd suggest adding a pinch or two of cayenne if you're looking for that spice. Otherwise, this is a tasty dish perfect for that man of yours who needs to feel like a man when he eats ;)

Man Food Gumbo
Adapted from Paula Deen

1-2 large boneless skinless chicken breast(s)
Salt and pepper
1/4 cup vegetable oil
1 link sweet Italian Sausage, cut into 1/4in pieces
1 link hot Italian Sausage, cut into 1/4in pieces (total of about 1lb sausage)
1/2 cup all-purpose flour
5 tablespoons butter, divided
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper (more to taste)
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups beef or chicken broth (we ran out and used 2.5 cups broth, 1.5 cups water)
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
green onions, sliced, white and green parts
1/2 pound shrimp, peeled and deveined

1. Season the chicken with salt and pepper. Heat the oil in a Dutch oven or large pot over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

2. Return the Dutch oven to low heat and melt the remaining 3 tablespoons butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, cayenne pepper, salt and pepper, to taste and the 1/4 bunch parsley.

3. Cook, while stirring frequently, for 10 minutes. Add broth, whisking constantly. Return the chicken and sausage to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer on low for 1 hour.

4. Remove the chicken and allow to cool slightly. Shred with hands or two forks. Return chicken to pot.

5. Just before serving add the green onions, shrimp and chopped parsley. Allow to simmer until shrimp are cooked, about 2 minutes.

Greek Spiced Baked Shrimp with Lemon Orzo & Broccoli

I like to think of myself as trend-aware. Though I'm not necessarily swayed by the latest trends, I at least know of their existence. Remember when those onesie leotard shirts were in style? Yea, I was there.


Well, I must say that I've been absolutely blindsided by the Twilight Series phenomenon. I thought Twilight was a brand new release until I realized there are four other books in the series. Whoops. Wanting to participate in water cooler chatter, I finally bit the dust and started reading the first. I can't say I'm overly impressed or understand the hype quite yet, but it's still early in the book.

Meanwhile, another trend that I am a strong believer in has graced the kitchen yet again. There's something about the combination of feta and shrimp that just does it for me. Sort of like how women everywhere are swooning over Edward Cullen. Yea, just like that.

Paired with lemony broccoli and lemon orzo, I find myself absurdly content: the house smells wonderful, the food in front of me tantalizing, and I am eating shrimp. It doesn't get much better. Some people like sexy vampires, I like shrimp 'n feta.


Cinnamon and allspice add a nice spice to the dish and provide an alternative to the many shrimp and feta recipes floating around the internet and my own blog.

I decided to pair the shrimp with a side of steamed broccoli, tossed in lemon juice and garlic. Already having lemons out, I also tossed the orzo in a mixture of olive oil, lemon and pepper. Since the sauce from the shrimp is very flavorful, the lemony taste serves only as an accent and doesn't overpower the meal.

Good luck with all your Thanksgiving preparations! I spent my usually lazy Sunday ironing linens and vacuuming. I hope the remainder of my prep work is a little more stimulating :)

This is my entry into Ruth's Presto Pasta Nights hosted by Daphne this week.

Greek Spiced Baked Shrimp with Lemon Orzo
Adapted from Gourmet & Martha Stewart

Shrimp:
1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoon extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 (28-ounce) can diced tomatoes with basil
Pinch of sugar
1 1/4 pound large peeled and deveined shrimp
1/2 teaspoon old bay seasoning
salt & pepper
2/3 cup crumbled feta
2 tablespoons chopped dill

Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

Season shrimp with Old Bay, dash of salt & pepper, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 15 to 18 minutes. Serve sprinkled with dill.

Orzo:
1 lemon
1 cup uncooked orzo
1 tablespoon olive oil
2 scallions, thinly sliced
salt & pepper

Peel a few long strips of lemon peel; thinly slice peel. Squeeze 2 tablespoons juice; set aside.

Bring a large saucepan of salted water to a boil. Add orzo and lemon peel. Cook until orzo is al dente, according to package instructions. Drain and return to pot.

Add lemon juice, oil, and scallions to orzo. Toss and season with salt and pepper; Serve with shrimp.

Creamy Seafood Risotto with a little forethought for the week

I did it! After my last post about disorganization in the kitchen, I've decided to take some initiative and plan out meals for the week. I know many of you probably already do this, but for me this is a huge accomplishment. For some reason, I find it challenging to commit to what we'll be eating each day of the week.

What if I "schedule" tacos for Wednesday night, but Wednesday rolls around and that's the last thing I want to eat? Whatever happened to living on the edge? Ahh, cheers to growing up.

Well, for one I usually end up going to the grocery store just about everyday for just one more ingredient. During each of those trips, I typically add three to four unplanned grocery items and obviously, this becomes a costly dilemma. Though some choose not to believe it, we're in a recession, folks and it ain't pretty. {Pardon my folksy talk.}


I started off this week's meal list with a Creamy Seafood Risotto packed with jumbo shrimp, calamari and bay scallops with a touch of color from saffron. Arborio rice simmers in a mixture of broth and clam juice - risotto style, requiring a lot of stirring and a little bit of patience. All in all, this dish is not too time consuming if you don't mind standing by the stove. Before serving, cream adds a rich touch and binds the flavors and ingredients together. I wavered about adding the cream at the last minute, hoping to save some fat and calories, but I highly suggest you go for it. Some things in life are worth it, and this is one of them.

Lastly, I adapted this recipe from October's Cooking Light that had a feature about meals for two. Hubby and I quickly realized we must have oversized portion expectations, because this meal for two could have been bigger. If you're hungry people like us, try doubling the recipe.

Oh, and without further adieu, here is my meal plan for the week:

• Sunday - Creamy Seafood Risotto
• Monday - Asian Stir Fry (usually made on the go, sans recipes)
• Tuesday - Italian Goat Cheese Fritatta
• Wednesday - leftovers
• Thursday - Jamie Oliver's le migliori polpette di tonno, the best tuna meatballs
• Friday - eat out
• Saturday - I can't plan that far ahead

Creamy Seafood Risotto
Adapted from Cooking Light, October '08

2 cups fish or chicken broth
1 8 oz. bottle clam juice
2 teaspoons butter
1/8 cup chopped shallots
1/8 cup chopped onion
1/2 cup uncooked Arborio rice
1/8 teaspoon saffron threads, crushed
1 tablespoon fresh lemon juice
1/2 cup grape tomatoes, halved
4 ounces large shrimp, peeled and deveined
4 ounces bay scallops & calamari rings
2 tablespoons whipping cream
Chopped fresh parsley for garnish

1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Spray a large saucepan with cooking spray. Melt butter in pan over medium heat. Add shallots & onion to pan and cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. If the liquid is cooking off too quickly, turn the heat down a little.

3. Stir in tomatoes; cook for 1 minute. Stir in shrimp, calamari and scallops; cook for 4 minutes or until seafood is cooked through, stirring occasionally. Remove from heat and stir in cream. Sprinkle with parsley, and serve with toasted bread.

Back from Vacation with Coconut Curry Soup

Do you remember me? The girl who likes to cook and eat a lot of desserts?

Hubby & I just returned from our glorious road trip around the nation's Southwest. I haven't posted in a week, but it seems like ages now! I have been catching up on all of my emails and comments, so thanks for stopping by while I was gone. There were a few requests for the Coconut Curry dish I made last week, so I posted the recipe & photos following the cheesy vacation pics.

We started off our trek with a long drive out to the Grand Canyon for some hiking & camping. The views are simply breathtaking and it's quite peaceful if you can drown out all the tourists.

The picture below is the view from the top. See the green area to the left of me? The one with the line going right through it? Oh, little did I know I'd be standing there the next day after hours of hiking. My smile wasn't so big, then :)

After checking out the sights, we settled into our campground for the night to fuel up and rest for our big hike the next day. Saigon Noodles with Sweet Chili Sauce: the meal of champions. No recipe here, folks. This is camping's finest freeze dried food.

The view from below isn't too shabby either, though the outdoor thermometer read 111 degrees. Not sure how we made it out of there alive.

The next day we headed to Zion National Park in Utah. I have seen a lot of amazing things in life, but few places are as beautiful and breathaking as Zion. We hiked both the Angel's Landing and Observation Point trails, providing stunning views of the sandstone cliffs and a little bit of an adrenaline rush.

After all this healthy living, we headed to Vegas to reward ourselves with hotel rooms and showers. Oh, and some Vegas fun, of course. The vacation pictures end here! :) Throughout the duration of the trip, we had minimal cell phone service and no access to emails or a Blackberry. I think it's the longest I've gone "unplugged" and I highly recommend it for a stress-free getaway.

Now, on to the good stuff. If you're still with me, this Coconut Curry Shrimp & Chicken Soup is simply divine. Hubby proclaimed it one of the best things I've made and I had to agree. Best of all, it's pretty simple to make and you can vary it by adding a starch to soak up the broth such as glass vermicelli noodles. Next time, we're going to try coconut rice! I couldn't get a decent photo because we were too hungry to wait and of course, no leftovers. I found this in O, The Oprah Magazine Cookbook.

Thai Coconut Curry Chicken & Shrimp Soup

(adapted from Oprah's Cookbook)

4 cups chicken stock
5 garlic cloves, peeled and cut into chunks
½ tsp ground ginger
1 Tbsp. Thai green curry paste
2 tsp whole coriander seeds (I used ½ tsp ground coriander)
½ tsp cumin
½ tsp whole black peppercorns
¾ c loosely packed cilantro leaves and stems, plus additional ½ cup for garnish, chopped
2 rounds vermicelli glass noodles, cooked according to package directions
1 cup unsweetened coconut milk
½ cup chopped green onion
1 cup sliced mushrooms
1 large chicken breast, cut into ¼ inch strips
½ lb. medium shrimp, peeled and deveined
2 Tbsp. fish sauce (nam pla)
2 Tbsp lime juice
2 tsp brown sugar
¼ tsp chili and garlic sauce

1. In a large pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns, and cilantro. Bring to a boil; reduce heat and simmer for 30 minutes.
2. Strain broth through a fine sieve over a bowl and discard solids. Return broth to pot and add coconut milk, ¼ cup of green onions, mushrooms, and chicken.
3. Return to boil, then reduce heat and simmer until chicken is cooked through, about 5-7 minutes. Add shrimp and allow to simmer until no longer pink.
4. In a small bowl, combine fish sauce, lime juice, brown sugar and chili sauce. Stir until sugar is dissolved. Add to soup. Garnish with remaining cilantro & green onion. Serve with glass noodles & allow guests to add noodles to soup as desired.

Athenian Shrimp & Orzo

As much as I love sweets, I try to be on average, a healthy grocery shopper. I usually select whole grain over white breads, and will pick reduced fat items when I know it won't compromise taste. In general, here's my thoughts: fat free salad dressing = quasi-edible; fat free cheese = gummy, scary mess; nonfat yogurt = yummy.

A few weeks ago, I purchased a tub of vanilla yogurt that blatantly advertised that it was "FAT FREE." After making his daily breakfast combo of yogurt, granola and fruit, hubby proclaimed that fat free yogurt was "gross. thin. unflavorful." mmm, kay. I tried to point out that his anti-fat free product aversion was most likely a creation of his head, but I was only met with a frown.

Fast forward to what's probably our 4th grocery shopping trip of the week (obviously not always the best of planners). We cruise by the dairy aisle and hubby mentions that Light 'n Fit has always been his favorite yogurt brand and tosses a few in the cart.

My response: "Really? I also love Light 'n Fit because it's fat free!"

He refused to believe me until this morning when he opened the refrigerator, groaned as he checked the yogurt label and saw with his own eyes a big fat zero next to grams of fat. He didn't say anything else 'bout it. It's all in your head, my love.

What does Athenian Shrimp and Orzo have to do with yogurt? Well, not much except that this dish is also healthy and low in fat. Though being low fat typically counts as a virtue, its sometimes best to keep those facts a secret from the ones you love. So, for all of you turned off by low fat meals, pretend I never told you.

Today's dish comes from Eating Well and is advertised as a heart healthy, high in calcium, high in potassium and low in fat meal. Because we still have no baking dishes, I skipped the baking, kept the house relatively cool and cooked everything on the stove. Low fat or not, we both loved this dish!

Check out Presto Pasta Nights, hosted this week by the fabulous Ruth of Once Upon a Feast.

Athenian Orzo and Shrimp
Source: Eating Well
1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Pinch of crushed red pepper
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 cup orzo
1/2 cup crumbled feta cheese

1. Preheat oven to 450°F Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. (or skip the baking if your house is too hot already and cook entirely on the stove).
Put a large pot of lightly salted water on to boil.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley. If not baking, simply toss in the orzo to the shrimp mixture. Add feta and parsley and serve.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.

Curry Orzo Shrimp, a leftover remake

Blink...Blink...Blink...

I've been trying to compose a post for days now, and finally realized that I have developed quite the friendship with the blinking cursor. Despite the multitude of daily inspirations, my Blogger screen has remained blank, and for once in my life I'm at a loss for words! I'm hoping it's just a funk and I'll soon snap back into reality.

In the meantime, I've done a fair amount of cooking recently, though we've been eating out a lot with visitors and friends. As a result, our refrigerator is fully stocked with leftovers from DC's finest eating establishments. If anyone's interested in a city-wide restaurant taste test, just come a knockin at our door.

Last week, we enjoyed dinner at Satay Club, an Asian fusion restaurant highlighting Chinese, Japanese, Thai and Malaysian cuisine. I may be missing some, but those are the main countries I noticed on the expansive menu. The food bordered on excellent, with our favorite being the Curry Laksa, a mixture of rice and egg noodles in a coconut curry broth. We loved that tasty broth so much that even after we devoured the rest of the meal, we brought home just the broth for a little leftover re-do. Every gal deserves a cheatin' speedy dinner, don't ya think?

Using the rich coconut curry as a start, I sauteed red bell peppers, mushroom and garlic until softened, then added them to the simmering curry broth. I threw a little spinach in there for vitamins and good measure...A few peeled and deveined shrimp make everything tasty, also feeding my ever lasting shrimp addiction. Simmer until they are barely pink.

...and throw in cooked orzo (1 cup uncooked). Continue to simmer for about 5 minutes and voila! you've got yourself a hearty meal! I'm not sure if its common to combine orzo with curry, but we loved how the little pasta soaked up the sauce and turned these leftovers into a main dish. I'll certainly be using this combo in the future.

If you're an adventurer, try these recipes for laksa, found through the wonderful Food Blog Search.

• Laksa from Let's Get Wokking!
• Curry Laksa from Appetite for China
• Shrimp Curry Laksa from Chilefire
  

Asian Satay Club
4654 Wisconsin Ave NW
Washington, DC 20016 (202) 363-8888

www.asiansatayclub.com

Bubba Gump, who? Chipotle Lime Glazed Shrimp Satisfies the Obsession

By nature, my mother is a worrier. To this day, she still worries that I may forget to thank someone when they've done something nice for me, she frets that I forget to lock my doors, and even worries when I leave hubby to go out of town (lest he get lonely & have to cook for himself!). She's a very caring woman, and now that I'm well past my rebellious teenage years, I have a much greater appreciation for her worries.

Among her many worries is my love of shrimp. If you read the blog regularly, you may have noticed that I have a teensy obsession with both shrimp and desserts. Per my worrisome mother, I'm in for a lot of cholesterol problems with my shrimp addiction. I've always taken her concerns to heart, but to be honest have never really looked into the validity myself.
While its true these small yet tasty crustaceans have high cholesterol, they manage to pack a mighty nutritional punch. In a recent study, researchers at Rockefeller University and Harvard tested several different types of low fat diets on 18 people with normal cholesterol levels, including a diet containing more than half a pound of steamed shrimp a day. "The scientists found the shrimp diet did not raise participants' overall cholesterol levels. They're not sure why, however, the scientists say perhaps it's because shrimp is low in fat and contains fish oils that are good for your heart."

Moreover, just a four ounce serving of shrimp, provides as much as 28.2% of the recommended daily value for vitamin B12 and and around 20 grams of protein. As mentioned, shrimp are full of the "good fats," providing the much sought after omega 3 fatty acids in a low mercury form.
Ahh, now with the guilt out of the way and a rather clear conscience, I bring you Chipotle Lime Glazed Shrimp. Though I've seen them in countless recipes, I've never cooked with chipotle peppers in adobo sauce. The adobo adds a nice, smoky flavor while the peppers add quite a kick so be cautious if you're a spicy foods wimp like me. Brown sugar is used to counteract the heat and helps create the 'glaze' that coats the shrimp. I served these plump and juicy shrimp with Coconut Cilantro Rice.
*Source: World's Healthiest Foods

Chipotle Lime Glazed Shrimp
adapted from The Best Light Recipe

shrimp seasoning:
1 tablespoon olive oil
1 - 1 1/2 pounds of jumbo shrimp, peeled & deveined
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon sugar

chipotle lime glaze:
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 chipotle chile in adobo sauce from can, chopped
2 teaspoons of adobo sauce from can
4 teaspoons brown sugar

1. Create the glaze by combining lime juice, cilantro, chile, adobo sauce and brown sugar in a small bowl. Set aside.

2. In a large skillet, heat olive oil over high heat. Toss the shrimp with the salt, pepper, and sugar. Once skillet is preheated add half the shrimp to the pan in a single layer and cook until the edges are pink, about 1 minute. Remove the pan from the heat and using tongs, flip the shrimp and let stand until the shrimp is opaque, about 45 seconds. Transfer the shrimp to a large plate. Repeat with remaining shrimp.

3. After the second batch has turned opaque, add the first batch of shrimp along with the Chipotle glaze to the pan. Toss until combined and shrimp are fully cooked through.

Mango and Black Bean Salad with Sesame Shrimp...and some Kitchen Mistakes

Many great things in life have been created by mistake or unintentionally. Take the potato chip, for example. Legend has it that potato chip inventor, George Crum, was a chef at the Moon Lake Lodge in Saratoga Springs, New York. One diner complained that Crum's French fries were too thick for his liking and sent the fries back. Out of spite, Crum decided to irritate the guest by producing fries too thin and crisp to skewer with a fork. The plan backfired as the guest loved them and other diners began requesting Crum's potato chips.

Other unintentional creations? Ice cream cones, chocolate chip cookies, gooey butter cake, and yes, even America's favorite: Viagra.

Where am I going with this? Well, if you can only imagine, I recently botched a recipe as a result of a 'cut and paste error.' You see, I usually bring my laptop into the kitchen with me, but after one too many spills, errant crumbs, and sticky fingers, I've decided to start jotting recipes down or printing them out, lest I lose my laptop to grease splatter. After realizing that I used the salad dressing ingredients for the shrimp marinade, I figured it was too late and continued on anyway. Like many great inventors, I found my creation to be a delight anyway. BTW, this is tongue and cheek- I obviously don't consider myself to be the great George Crum's protege :)

The following recipe for Mango Black Bean Salad with Sesame Shrimp is a perfect dish for the summertime. It's light and refreshing, with a sweet and spicy zing added by lime, sugar and red pepper flakes. I added a little corn for extra color, and extra cilantro because I love it so much. Hubby suggested trying the dish with avocados next time, so if you have some on hand, give it a whirl.

Oh, and if you make this dish, you'll of course notice the ingredients for the shrimp marinade are the same as the dressing ingredients...therein lies my mistake :) Though the end result was tasty shrimp, it may be just as easy to simply season and marinade the shrimp with some olive oil, garlic & salt and pepper.

Mango Black Bean Salad with Sesame Shrimp
4 servings

Shrimp Marinade

1 pound large shrimp, peeled and deveined (I used less, but only because I ran out!)
1/2 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon fresh ginger, minced
1/4 teaspoon red pepper flakes (adjust according to desired heat level)
1/2 teaspoon minced garlic
1 teaspoon sesame seeds
2 teaspoons olive oil for

Salad
1 can (15 oz) black beans, rinsed and drained
1/2 large cucumber peeled, seeded and cut into chunks
1 small-medium mango peeled, and cut into chunks
1/2 cup corn (fresh or frozen - thawed)
1-2 green onion stalks, thinly sliced
2 tablespoons sesame seed, for garnish

Dressing
juice from one lime
1/4 cup plus 2 tablespoons (or 6 tablespoons) rice vinegar
1/2 teaspoon sesame oil
1 teaspoon extra virgin olive oil
1/2 teaspoon fish sauce
1 1/2 teaspoons sugar
1/4 teaspoon red pepper flakes (adjust according to desired heat level...remember, you can always add more later!)
1/4 cup cilantro, chopped
1 teaspoon fresh ginger, minced

1. In a medium bowl, combine shrimp, fish sauce, sesame oil, sugar, ginger, red pepper flakes, garlic and sesame seeds. Cover and place shrimp in refrigerator until ready to cook, up to 2 hours.

2. In a small bowl, create the dressing by whisking together lime juice, rice wine vinegar, sesame oil, olive oil, fish sauce, sugar, red pepper flakes and ginger.

3. In a separate large bowl, combine black beans, cucumber, mango, corn, green onions and cilantro. Pour dressing over mixture, toss to coat well, and set aside.

4. In a nonstick skillet, heat 2 teaspoons olive oil over medium heat. Saute shrimp until cooked thoroughly, turning once, about 2-3 minutes. Top the salad with the sauteed shrimp, sprinkle with sesame seeds and enjoy.

Lighter Penne Rustica

It's a tough life being a food lover and blogger. I spend too much time perusing other foodies' blogs and drooling over their creations with an end result of an exploding list of recipes to try. I finally got around to crossing one off: a delicious pasta dish that I first saw on Mr Orph's Kitchen blog. Penne Rustica is full of smoky prosciutto, chicken and shrimp, mixed in with a creamy sauce accented by peas. Though the recipe sounded divine, I knew I needed to lighten it up without compromising on taste. Hubby had just been on a cheeseburger bender (long story) and as his wife, it's my duty to look out for his cholesterol, right? :)

I ended up decreasing the butter & cheese, using fat free half and half instead of cream, and adding some mushrooms in for good measure. The dish resulted in hubby proclaiming his never-ending love for me, and internally thanking all of our wedding guests for buying us such nice kitchen gear (that 6 months later still inspires me to cook). This is probably the most sinful tasting, yet not-really-that-sinful dish I've ever made. We enjoyed this dish with a 2005 Chateau St Jean Chardonnay we brought home from Sonoma & some warm French bread.

Penne Rustica
adapted from Mr Orph's Kitchen
1 pound penne rigate pasta
2 chicken breasts, chopped
1 lb medium shrimp, peeled and deveined
1/2 cup sliced mushrooms
1/2 cup prosciutto, chopped
3/4 cup frozen peas
1/4 cup grated Parmesan cheese
1 tbsp fresh flat-leaf parsley minced, for garnish
salt and pepper
1 tablespoon olive oil

For the sauce:
1 tbsp butter
2 tbsp minced garlic
2 tbsp fresh rosemary minced
1/2 cup marsala wine
2 cups fat free half and half (or use heavy cream if you prefer)
3/4 cup grated Parmesan cheese
1/2 cup nonfat milk
1 tbsp cornstarch
1 tbsp Grey Poupon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
pepper, to taste

Preheat the oven to 475 degrees

1. Cook pasta according to package directions and drain. Set aside.

2. Season chicken with salt and pepper. In a medium skillet over medium-high heat, saute chicken in olive oil until brown on both sides, about 4 minutes. Add shrimp and mushrooms; cook until shrimp is almost done (just turning pink), about 2-3 minutes. Remove chicken, shrimp, and mushrooms from pan and transfer to plate. Cover with foil to keep warm.

To make the sauce:
3. Using same skillet, melt the butter over medium heat, scraping up any browned bits. Add minced garlic and rosemary and cook for approximately 2-3 minutes, or until garlic begins to brown. Add the marsala wine and cook for an additional 5 minutes or until marsala wine is reduced.

4. Add the half and half, 3/4 cup Parmesan cheese, dijon mustard and spices (salt through cayenne pepper). Add salt and pepper to taste.

5. Combine cornstarch and milk in a small bowl or glass. Whisk the cornstarch slurry into the sauce and continue whisking until smooth.

6. Bring sauce to a simmer and simmer until sauce thickens. Add chicken, shrimp, prosciutto, and peas and combine. Cover and turn off heat.

7. Assemble the dish by spraying a 13 x 9 baking dish with non-stick spray. Pour in the pasta. Add the sauce and mix well. Top with additional Parmesan cheese. Bake in the oven for 10-12 minutes until heated through and the cheese is melted & bubbly. Garnish with parsley.

Spiced Shrimp with Black Bean, Corn Salsa and a side of Cilantro Coconut Rice

Last night's dinner reminded hubby and me of vacation. We're not sure if it was the coconut rice that added a tropical flair, the spiced shrimp reminding us of summers, or if we're just very stressed. It's certainly been a long week for us with him attempting to overcome a deathly flu during finals, and long & tiring work hours for me. Yesterday wasn't any better, but luckily this dish came together so quickly that even a stressed out me could put it together. If only I had made a pina colada to go along...

The shrimp is nicely spiced with chili powder, garlic and cumin before being sauteed with corn, black bean, salsa, and lime. I was a little weary of the amount of chili powder used since I'm a weakling with spicy foods, but rest assured that if you use a milder salsa, it tempers the kick and I didn't notice any spice at all. The cilantro coconut rice was a perfect accompaniment - lightly flavored and sticky - just how we like our rice! Sorry for the lack of rice photos, but we gobbled this up too quickly. There's no time for photos with hungry, stressed out folk. :)

Spiced Shrimp with Black Bean, Corn Salsa
(adapted from Cooking Light)

1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed or fresh corn, when in season
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
Olive oil cooking spray

Preparation

1. Heat a large nonstick skillet over medium-high heat and spray lightly with olive oil cooking spray. Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
2. Add shrimp; sauté 3 minutes - 5 minutes, or until shrimp is opaque. Do not overcook. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 1 minute or until thoroughly heated. Stir in 1 tablespoon lime juice and add shrimp back to pan. Toss shrimp with bean and corn.
   

Cilantro Coconut Rice
Courtesy of Rebecca from CLBB

1 tsp olive oil
1 clove garlic, minced
3/4 cup rice
1/2 cup light coconut milk
1 1/4 cup water
1 tsp kosher salt
juice of half a lime
1/4 cup chopped cilantro

1. Heat oil in saucepan over medium heat. Add garlic, saute for 30 seconds. Add rice, and stir to coat, saute for 1 minute or so. Add coconut milk, water, and salt. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until liquid is mostly absorbed. If rice does not appear fully cooked and water has evaporated, add a tablespoon or two of additional water. Once cooked, remove from heat, and remove cover, add lime juice and cilantro, stir and cover. Let stand for 5 minutes or so.

Fast Food Shrimp Craze - Shrimp Burgers!

I have always been a little Forrest Gump in my ways - I love shrimp. I make shrimp as often as most families probably make chicken. I have a whole book dedicated to recipes like Shrimp Jambalaya, Shrimp with Saffron Rice (posted on this blog), Shrimp with Linguine...but I finally was looking for something different. Who knew this inspiration would come in the form of Asian Fast Food?!

I came across a post on Serious Eats about crazy Asian pizza crusts, many of which involved copious amounts of shrimp. My personal favorite was Pizza Hut's Whole Shrimp Cheese Bite, "a ring of shrimp with tails dangling in the air and heads swaddled in tubes of cheese-stuffed dough." Yikes. Well, after looking into the Asian Shrimp fast food obsession, I also found that McDonald's carries Shrimp Burgers in Japan. A little strange in concept, but definitely more palatable than a ring of shrimp doused in pizza cheese.

I scoured the net and cookbooks for a suitable recipe and ended up combining a few. The recipe below is based on Emeril's Marcelle Shrimp Burger recipe. When preparing, note that the shrimp mixture will be a little wet. You can prevent it from being too wet by adequately draining and patting the shrimp dry before adding it to the rest of ingredients. If it still looks too wet, add a few dashes of flour or cornstarch to thicken. Lastly, when forming the patties, use gentle hands as it will still be much more "loose" than a normal meat burger patty would. A little veggie oil rubbed on the hands helps as well. Don't worry, the patties will stay formed during the cooking process! These were extremely tasty and hit the spot. Now, I just need to try out that Mc Donald's version....

Shrimp Burgers
Ingredients
1 1/2 pounds shrimp, peeled and deveined
2 teaspoons Creole or Old Bay seasoning, divided
1/4 teaspoon salt
1/4 teaspoon cayenne
1 clove garlic, peeled and crushed
1/2 cup finely chopped yellow onions
1/4 cup finely chopped red bell peppers
1/2 cup finely chopped celery
1 large egg, beaten
1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1 teaspoon baking powder
1/4 cup all purpose flour

Place half of the shrimp with 1 tsp of the Creole/Old Bay seasoning, salt, cayenne, and garlic in a food processor. Process for approximately 1 minute to combine. Transfer the mixture to a bowl. Chop the remaining shrimp and fold into the ground shrimp along with with the chopped onions, red pepper, celery, egg, green onions, parsley and baking powder. Mix well. Cover and refrigerate for an hour to allow the mixture to chill and firm up.
Remove the mixture from the refrigerator and form into 6 patties.

In a shallow bowl, combine the flour with the remaining teaspoon of Creole or Old Bay. One at a time, dredge the patties on both sides to lightly coat with flour.

In a large, heavy skillet, heat the oil over medium-high heat. Add the shrimp patties in batches and cook on both sides until golden brown, about 8 minutes. Drain on paper towels.

To serve, spread the toasted bun with mayo if using and dress with lettuce and tomatoes. Enjoy!

Shrimp Pad Thai

As a child, I was more accustomed to eating Southeast Asian cuisine than McDonald's. At the time, I was a little embarrassed about this fact and always wondered why my Mom didn't have meatloaf & mashed potatoes on the dinner table like the rest of my friends. She always tried, but cooking 'western-style' dishes was a labor of love, and she never felt entirely comfortable doing it.

These days, I call my Mom regularly for these same Southeast Asian recipes and wonder why I didn't pay closer attention to her cooking. Though I sometimes find the exotic ingredients and spices intimidating, I always love a good trip to the local Asian grocery that is no fail, always packed with more customers than it can handle. I had purchased tamarind for another recipe of my Mom's, and was left wondering what to do with the remainder. I happened upon this recipe for Vegetarian Pad Thai from Gourmet magazine. I re purposed the recipe to include the veggies that I had in the refrigerator and my all time favorite, shrimp. I forgot to think ahead and soak the noodles, so I ended up just boiling until al dente, making sure not to overcook as they would be sauteed shortly afterwards.

Though the dish is probably not 100% authentic, we still enjoyed it & hope you do too!

Shrimp Pad Thai

12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)

3 tablespoons tamarind (from a pliable block)

1 cup boiling-hot water

1/2 cup light soy sauce and 1 tbsp soy sauce, divided.

1/4 cup packed light brown sugar

2 tablespoons Sriracha (Southeast Asian Chili sauce)

1/4 cup peanut or vegetable oil

2 large eggs, beaten

2 garlic cloves, finely chopped

1/4 cup finely chopped onion

1/4 cup carrots, sliced matchstick style

1/2 cup broccoli florets, chopped into bite sized pieces

10 jumbo shrimp, peeled and deveined

1/2 cup roasted peanuts, coarsely chopped (optional)

cilantro sprigs

Preparation
Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add 1/2 cup soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.

Heat oil in wok over medium heat until hot, then saute onions over medium-low heat, stirring frequently, until golden-brown, about 6 minutes. Add 1 tbsp. of soy sauce to the onions. Add garlic, broccoli and carrots and saute for an additional 4 minutes. Add eggs and swirl to coat side of wok, then heat until cooked through. Break into chunks with spatula. Finally, add shrimp and continue to saute until shrimp is almost cooked through, approximately 3 minutes.

Add noodles and continue to stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
Stir in additional sauce if desired, then transfer to a large shallow serving dish. Sprinkle pad Thai with peanuts and cilantro sprigs.