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Posts Tagged ‘Shrimp’

Hi all!  Another Thursday is here … along with another great recipe from one of my favorite ladies, Ellie Krieger.  This week’s selection was chosen by the fabulous Pamela, over at Cookies with Boys.  Her motto – “Who doesn’t like a cookie?”  So true.  Sounds like my kind of gal.

I must admit, I was a little hesitant with this recipe.  We are very picky shrimp eaters in the house and I wasn’t so sure how Devin would react to this combination.  Being the foodie that I am, I charged ahead and with a few modifications it turned out wonderful.  I’m happy to say that Devin made more than one mention about how good it was and I was in absolute agreement with him.  Hooray Ellie! 

 

Baked Shrimp with Tomatoes + Feta

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If you would like to follow the correct recipe, please see Cookies with Boys’ post here.  Here is my modified version for two …

Ingredients:

  • EVOO
  • 1/2 cup diced onion
  • 1 can diced tomatoes with celery, onion and green pepper
  • 1/4 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 20 medium raw shrimp, peeled and deveined
  • 1 1/2 cups chopped fresh spinach
  • 1/3 cup reduced fat crumbled feta with basil and tomato
  • 1/4 cup whole wheat Panko bread crumbs

Preparation:

Preheat oven to 425 degrees.  Spray a baking dish with PAM and set aside.  Saute onions in a large skillet with EVOO until tender.  Stir in tomatoes, pepper and red pepper flakes.  Bring to a boil, reduce heat and simmer for 5 – 7 minutes, until slightly thickened.  Remove from heat; stir in shrimp and spinach.  Transfer shrimp/tomato mixture to prepared baking dish.  Top with crumbled feta and bread crumbs.  Bake for 12 minutes, or until cheese has melted and shrimp is cooked.  Enjoy!

 

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We served ours with brown rice and a salad.  It was delicious.  For me, the rice gave the dish a jambalaya feel.  Mmm.  So tasty and yet so healthy as well.

Alright, time to get the motor running, people.  Have a great day.  Soon to be TGIF …

 

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Fruit From The Land + The Sea

Hi people!  I hope everyone had a great weekend.  We ended up with beautiful weather here, which made for a plethora of outdoor activities.  I was in absolute heaven and will continue to be, as the weather is suppose to hold through the week.  Talk about Spring fever.

This is looking to be a really busy week for me, so posts are going to be speedy.  That being said, I’ll jump right in …

 

Cornmeal Crusted Shrimp with Butternut Barley Risotto

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Ingredients/Preparation:

Risotto (the LAND part) –

  • 1/2 cup chopped onion
  • 1 scallion, white part, finely chopped (slice + reserve green part for later)
  • 3/4 cup pearl barley
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 1/2 tsp. dried thyme
  • S+P, to taste
  • Extra water, if needed for the barley

**Note** I roasted a squash earlier in the day for the next two ingredients.

  • 3/4 cup pureed butternut squash
  • 3/4 cup cubed butternut squash
  • 1/2 cup sliced mushrooms  

With a small amount of EVOO in a large saucepan, saute onions and scallions until lightly browned, about 3-4 minutes.  Add barley and wine to pan; simmer until wine is almost absorbed.  Add chicken broth, thyme, S+P; cover and simmer for 35 – 40 minutes.  Add extra water, if needed, to the barley while cooking.  Once barley is tender, add butternut puree, cubed butternut and mushrooms; stir well.  Cover and keep warm until shrimp is ready.

 Shrimp (the SEA part) –

  • 1/2 lb. raw shrimp, peeled and deveined (I also had a handful of frozen/thawed scallops that I used as well.)
  • 1 tsp. EVOO
  • 1/2 cup cornmeal
  • 1 T. grated Parmesan cheese
  • 1/4 tsp. red pepper
  • 1/4 tsp. thyme
  • Pinch of black pepper

Preheat oven to 400 degrees.  Rinse shrimp and pat dry with a paper towel.  Place shrimp in a large bowl with EVOO and mix well.  In a plastic or paper bag, combine the cornmeal, Parmesan and spices.  Shake to mix well.  Add the shrimp, about 5-6 at a time, and shake until well coated.  Place on a baking sheet that has been sprayed with PAM.  Once all shrimp have been coated, spray with PAM and place in oven.  Cook for 15 minutes, undisturbed.

To serve, spoon barley onto plate and top with shrimp.  Garnish with reserved sliced scallion and shredded Parmesan cheese.  Enjoy!

 

That’s all, folks!  I hope you have a wonderful Monday.  Ta-ta for now …

 

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Hello people.  How are you doing?  Did everyone have a fabulous weekend?  Hope so!  I decided to take a little breaky-break from the blogosphere this weekend.  Please don’t hate.  Sometimes it’s just for the greater good, ya know?!

Anywho, Happy Monday and Happy MLK Jr. Day!  A special day to start off this special week. 

I’m gonna give you a quick play-by-play of our main eats over the weekend.  So, here goes …

As mentioned on Friday, I whipped up one of our favorite meals for dinner –

 

BBQ Chicken + Black Bean Pizza 

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We absolutely love pizza.  PIZZA, PIZZA, PIZZA!!  This pie is hands down our favorite combination to put together at home.  It’s both sweet + savory.  A fantastic duo.  I could eat pizza every day.  I know I’ve said that about salad before and that still remains true.  So I’ll eat my healthy salad first and then have my pizza! 😉

 

On Saturday we headed to a friend’s house for game night and had to dine and dash for dinner.  Hence, no pics.  You didn’t miss much though … a big spinach salad with chicken and strawberries (YUM!) plus Annie’s Organic Shells + Cheese.  Not really my thang, but it worked in a pinch. 

 

I did, however, snap a picture of the two different types of hummus that I made to take along for us to nosh on later –

Black Bean Hummus (L) + Roasted Red Pepper Hummus (R)

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Here’s the recipe that I have put together to make this no-guilt treat:

Roasted Red Pepper Hummus –

  • 1 can chickpeas, liquid reserved
  • 1 tbsp. olive oil
  • 2 tsp. cumin
  • 1/2 tsp. salt
  • 1 roasted red pepper, cut into quarters

In a food processor, add chickpeas, olive oil, cumin, salt and red peppers.  Blend on low speed, gradually adding reserved liquid, until desired consistency is reached.

Black Bean Hummus

  • 1 can chickpeas, liquid reserved
  • 1/2 cup black beans, drained and rinsed
  • 1 tbsp. olive oil
  • 2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. chili powder
  • 1/4 tsp. red pepper
  • Dash of hot sauce
  • In a food processor, add chickpeas, black beans, olive oil, cumin, salt, chili powder, red pepper and hot sauce.  Blend on low speed, gradually adding reserved liquid, until desired consistency is reached.

    **Note – I did not use any garlic in either recipe.  Feel free to add a clove, if you wish!**

     

    Sunday’s dinner was a craving that started last week.  When I was putting together the menu, it was the first thing down for the first night of the week –

     

    Spicy Shrimp Tacos with Avocado-Corn Salsa

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    This was pretty easy to whip together since I bought pre-cooked shrimp at the grocery.  I made a marinade for the shrimp that included the following –

    • EVOO
    • White Wine Vinegar
    • Hot Sauce
    • Lime Juice
    • Crushed Red Pepper
    • S + P
    • Scallion

    I allowed the shrimp a good hour or so to soak up all the spicy goodness.  To heat it up, I simply poured everything in a skillet and brought it to a simmer for about 5 minutes. 

     

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    Avocado-Corn Salsa –

    • 1 can Green Giant Southwestern Corn, drained
    • 1/4 cup chopped onion
    • 1 avocado, diced
    • 2 diced Roma tomatoes
    • 1 can beans, your choice, optional (I normally use black-eyed peas or extra black beans)
    • Juice of 1 lime
    • Dressing – olive oil, white wine vinegar, cumin, chili powder and red pepper

    Mix all ingredients together and chill for at least 2 hours.  Stir well before serving.

     

    Okey-dokey, beauties, I’m off to get my bum in gear.  Have a flippin’ fantastic day!

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