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Posts Tagged ‘shrimp’

Shrimp and Spinach Toss

In Pasta, Seafood on February 5, 2010 at 5:46 pm

Oooooohhhhhh.....cheeesy....

You know those days when you’re in the mood for something that feels decadent and naughty, but you really don’t feel like cooking? Me too. So you go out to a restaurant and order something expensive. So do I. But occasionally, these “me” days also coincide with “sitting in front of the tv  in sloppy sweats” days. Yeah. They won’t let you in to that restaurant looking like that. Nor should they.

It was one of those days that inspired this dish. I had some good shrimp, and some spinach I had to finish off, and I was feeling really lazy. In fact, I’m still feeling rather lazy, so this is going to be a short post. Fridays do this to me every time.

Shrimp and Spinach Toss

Ingredients:

1 pound shrimp, peeled and deveined

2 cups fresh spinach

2 cups ricotta cheese

1/2 pound fettucine

1 clove garlic

1 tablespoon olive oil

salt, pepper, basil to taste

Directions:

Couldn’t be simpler – Cook your fettucine according to package directions.

While this is going on, saute the shrimp in the olive oil and garlic over medium heat until no longer translucent.

Throw in the spinach (but not too hard – the leaves will fly everywhere), cover, and let simmer over medium-low heat until spinach is wilted.

Stir in ricotta cheese, salt, pepper, and basil,  and remove from heat.

By now, your pasta should be done – drain it. Dump everything into the pasta pot, and toss to coat.

You’re done! Serve with a nice mixed greens salad if you want to be a little good. Otherwise, bring the pot to the couch with a fork, and chomp away!

Shrimp and Egg Stir-Fry

In Eggs, Seafood on January 25, 2010 at 6:00 pm

A lighter take on stir-fry. Very good, I promise!

I so love it when someone with intimate knowledge of a cuisine takes a signature dish and does something unexpected. I mean, don’t get me wrong – I love a good stir-fry (it’s that versatility thing again) – but I think we non-Asians tend to screw it all up with our too-sweet sauces and our over-abundance of meat in every dish. There is such a thing as a western palate, and we miss out on a lot of good cuisine if we keep tweaking recipes to make them more familiar.

All I’m saying is that any foodie worth his or her salt should be accustomed to stepping out of his or her comfort zone and trying new things. Taste foods you’ve never heard of. Experiment with dishes from your own culture and see what new and exciting things you can come up with. It doesn’t hurt, I swear! Well, sometimes it might. I’ve heard of people eating live scorpions. Ouch.

Boredom is death to passion of any kind. Food is my passion, therefore I take culinary risks (sometimes ill-advised). Occasionally I have to pay the price, but no matter how the dish turns out, I always learn something.

This brings me to today’s dish – Shrimp and Egg Stir-Fry. I found it while browsing food blogs, on Wandering Chopsticks. What a name, huh? I think it’s adorable, and so is this blog. The recipe itself is very quick and easy, without any unusual ingredients, so it’s a good backup to have for nights where you don’t feel like cooking.

The dish really does taste like comfort food! And I love comfort food, especially when it’s so healthy. The recipe is so perfect I didn’t change a thing, so instead of rewriting it here, I’ll just refer you to the above link. I do have a couple of comments though:

Look at these tomatoes! Not bad for January, huh?

First of all, when she says to cut the tomatoes into big chunks, she means BIG CHUNKS! As in, quarter them lengthwise. With all the simmering, I don’t think a dice would hold up in this dish. And you definitely want big chunks of tomato in the finished product, because they simmer so beautifully and turn all sweet and perfect. You wouldn’t want to miss out on that, would you? And use Roma tomatoes if you can – regular ones have too much liquid, and I think it would flood out the dish.

Secondly, she says that you can add a dash of salt and sugar if you want to. Definitely add the salt, because it brings out the awesomeness of the tomatoes. The sugar I think you could skip because between the tomato, shrimp, and egg, there’s plenty of natural sweetness already there. Might as well save calories where you can, right?

Lastly, it really does save time if you scramble the eggs while the tomatoes are simmering. You’ll have plenty of time, I promise. Yes, I know, it means you’ll have to wash two pans, but that’s what dishwashers are for, right? And lacking a dishwasher, that’s what kids are for right? If you don’t have a dishwasher or kids, I’m sure the dog would be happy to assist in the matter. What? No dog? Oh, just wash the stupid pans!

And Now For Something Completely Different…

This is my puppy, and my ugly kitchen floor.

I’d like to introduce you all to my kitchen assistant, Penny. I can’t believe I’ve been so remiss as to not have done so before! Any time I’m in the kitchen, she dutifully takes up her post between my feet. She is responsible for keeping the floor free of food, and catching anything that might drop. She is also instrumental in the pre-cleaning of dishes before they go into the dishwasher.

All things considered, she’s an invaluable assistant.

Alrighty, kids! I’ll be back tomorrow with a great chicken recipe! Until then, keep eating!

Oven BBQ Shrimp with Barley and Kale

In Breads / Grains, Seafood, Vegetables on January 20, 2010 at 7:03 pm

Easiest dinner ever!

Every once in a while, mood and/or circumstance calls for an easy, no-fuss meal. Even for me. I do enjoy slaving over a hot stove as much as the next person, but some days, I just don’t have the time or inclination. Especially since the hot weather is returning to us here in South Florida. I miss the cold! Here it is – the easiest dinner ever (that you can still claim to have made).

Mmmm...sweet, sticky, savory shrimp.

For the Shrimp:

So easy! Marinate your peeled, deveined shrimp in your favorite BBQ sauce for about an hour. Then pour into an ungreased casserole dish and bake uncovered at 350 until shrimp are no longer translucent. I used medium shrimp, and it took about 15 minutes. Stir them a couple of times, and you’re good! And baking does beautiful things to BBQ sauce.

So utterly simple, deceptively delicious!

For the Barley:

Boil 2 cups lightly salted water, add 1 cup barley. Cover, reduce heat to low, and simmer about 12 minutes or until all the water is absorbed. When finished, remove from heat and let stand for 5 minutes. Add 1 tablespoon butter and stir. The starch in the barley will do beautiful things with the butter and it will turn all creamy.

You'll like this even if you don't like kale.

For the Kale:

Saute 1/2 cup chopped onion and 2 cloves minced garlic in olive oil. When onion is translucent, add 1 tablespoon coarse mustard, 2 tablespoons apple cider vinegar, and 2 cups chicken broth. Bring to a boil. Reduce heat to medium, and add 4 cups rinsed and torn kale. Cover and cook 5 minutes, or until kale is wilted. Then uncover and cook for 15 minutes, or until kale is tender and liquid is reduced by half. That’s it!

See? Easy as pie. Mmmmm…pie. And I apologize for the short post, but I’m running on all cylinders today doing something yummy that I can’t tell you about for another month or so. Argh! I know. Secret. But it’s yummy and worth the wait, I promise.

Also, a heads up – there will be no post tomorrow, my dears. ‘Tis my birthday, and I very much need a day off. Since I can’t take a day off of work, I’m darn sure going to take a day off cooking. I refuse to cook my own birthday dinner and cake. Refuse.

Okay, dolls. See you Friday!

Lemon Garlic Shrimp with Roasted Asparagus

In Pasta, Seafood, Vegetables on January 13, 2010 at 5:11 pm

What a beautifully arranged plate! Why, thank you.

Today I was in the mood for shrimp. That, and shrimp was on sale for $7.99 /lb.

Really, the deliciousness of shrimp is only secondary to its versatility and ease of prep. Actually, no, deliciousness is never secondary to anything. ever. Just ask this person.

Anyway, one of my favorite things to do with shrimp is to pair it with something acidic or fruity. This time, lemon and white wine. And asparagus makes an excellent accompaniment, especially cooked all tender-like. And roasting is good because it takes care of itself while you do the shrimp!

Lemon-Garlic Shrimp

*serves two

Ingredients:

1/2 pound shrimp, shelled and deveined

3 cloves garlic

1 stick butter

1/4 cup flour

juice of 1/2 lemon

1/2 cup white wine

black pepper, basil

1/4 cup sour cream (optional)

Directions:

Heat 1 tablespoon  of canola oil over medium heat. Press the garlic directly into the pan and stir. This spreads the garlicky goodness around and generally flavors the pan. Next, add the shrimp and cook until opaque. Remove shrimp from pan and set aside, but leave the garlic in there.

Add the butter to the pan, and stir until melted. Whisk in the flour until completely combined.

Add the lemon juice and wine, and mix well. It should be a little bubbly and simmery, but not exactly boiling. Continue to stir for a minute or two, until the sauce starts to thicken.

This is where you can add the sour cream if you want to – it adds some creaminess – but without it, you get a nice, liquidy, slurpin’ sauce that spreads more easily and covers more.

Lemon and garlic and shrimp, oh my!

Add pepper and basil to taste, and toss the shrimp back in the pan. Give it a good stir to get everything coated and warm the shrimp back up, but don’t linger – you don’t want to overcook the shrimp and make them rubbery!

Serve immediately, and I do mean immediately. The sauce will thicken as it stands, so get on it, man! I put mine on top of basil linguine, but you could use rice, or couscous, or just about anything. You could, actually, just serve it on top of the asparagus! Wow, I wish I thought of that before. That would be so yum. Hey – speaking of asparagus, how about it?

Asparagus turns such a pretty green when it roasts!

Roasting asparagus is so easy. Just snap off the woody ends, lay on a foil-lined baking sheet, sprinkle with olive oil and sea salt, toss, and roast at 350 for 5-7 minutes or until tender.

So simple, and you don’t have to tend to it. These skinny little guys took about 5 minutes, while I was making the lemon sauce.

So that’s today’s post, ladies and gents! See you tomorrow for Honey wings and smashed potatoes!

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