Tag Archives: shrimp

Greek Shrimp w/ White Beans & Feta

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I love this fast and flavorful shrimp dish from Cooking Light. It is both light and satisfying and when paired with a crusty loaf of French bread for sopping up all of the tasty broth, it makes for a perfect end of the week dinner. It is so good that it takes me far away from the dreary winter weather we’ve been having and places me on a Greek island. One can dream……….

GREEK SHRIMP w/ WHITE BEANS & FETA

1 tablespoon olive oil
1 teaspoon minced garlic
1 cup finely sliced fennel bulb
1/2 cup finely sliced onion
1 teaspoon minced fresh oregano
1 cup chopped plum tomato
3/4 cup unsalted chicken stock
1 (14.5-ounce) can unsalted cannellini beans, rinsed and drained
1 bay leaf
8 ounces medium shrimp, peeled and deveined
2 tablespoons finely minced fresh parsley
1/4 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
  • Heat a large saucepan over medium heat.
  • Add the oil, swirling to coat.
  • Add the garlic and sauté for 30 seconds or until fragrant.
  • Add the fennel, onion, and oregano; sauté 5 minutes or until lightly browned.
  • Add the tomato; cook 2 minutes.
  • Stir in the stock, beans, and bay leaf. Reduce heat to low; cover and simmer 10 minutes.
  • Gently stir in the shrimp and cook for 2 minutes or until shrimp pink.
  • Remove the bay leaf, stir in parsley and pepper.
  • Sprinkle feta over top.

Serves 4

Cilantro Shrimp w/ Apple-Raisin Sauce over Curried Polenta

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This meal only appears complicated but in reality is fast.  There are three components in this dish but each cooks in a matter of minutes and when combined on the plate create a satisfying Indian-esque meal. The original recipe from Cuisine at Home used sea scallops but I substituted shrimp with tasty results.  Fresh steamed broccoli completed the meal.

CILANTRO SHRIMP w/ APPLE-RAISIN SAUCE over CURRIED POLENTA

For the sauce:

1/2 cup peeled and diced Granny Smith apple

1/2 cup golden raisins

1/2 cup fresh orange juice

1/4 cup low sodium chicken broth

2 tablespoons minced red onion

2 teaspoons minced orange zest

1 teaspoon honey

1/4 teaspoon red pepper flakes

2 tablespoons minced cilantro

Salt & pepper to taste

  • Combine the apple, raisins, orange juice, broth, onion, zest, honey, and red pepper flakes in a small saucepan.
  • Bring the mixture to a boil, reduce the heat and simmer for 5 minutes or until the apples are tender.
  • Stir in the cilantro, and season with salt and pepper.
  • Keep warm while you make the remaining meal components.

For the shrimp:

1 tablespoon sunflower oil

1 pound fresh or frozen raw shrimp

1/3 cup minced cilantro

Salt and pepper to taste

  • Heat the oil in a large saute pan until it shimmers.
  • Pat the shrimp dry and sprinkle generously with salt and pepper.
  • Add the shrimp to the oil and tossing occasionally,  saute until cooked through, approximately 2-3 minutes.
  • Off the heat and stir in the cilantro.

For the polenta:

4 cups whole milk

1 cup polenta or yellow cornmeal

1/2 teaspoon sweet curry powder

1/3 cup shredded Parmigiano-Reggiano cheese

1/2 cup diced tomatoes

1/3 cup chopped scallion greens

Salt & pepper to taste

  • Bring the milk to a boil in a saucepan over medium heat.
  • Combine the polenta and curry powder and slowly whisk it into the milk.
  • Cook the mixture, stirring constantly, until the mixture is thick and smooth, 4-5 minutes.  Be sure to mix continually otherwise lumps will form.
  • Remove the pan from the heat and stir in the cheese, tomatoes, and scallions.
  • Season with salt and pepper and serve.

Serves: 4

Lime Plumped Shrimp w/ Cilantro Pesto

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I’m a fan of pesto. To me, it is simply screams summer. Traditionally made with basil leaves and toasted pine nuts, this bright tangy green sauce is the perfect topping for pasta, meats and sandwiches and adds zip to a crudite plate. But who says pesto needs to only use basil. This pesto recipe comes from Melissa d’Arabian of the Food Network. Peppery cilantro leaves take he place of the basil, pecans replace the pine nuts and with a touch of lime the results are tangy and bright. The pesto pairs well with these slightly sweet and tart shrimp. Best of all, this is truly a quick meal to make. You can either make the pesto ahead of time or while the shrimp plumps in lime juice. Serve it all alongside jasmine rice and dinner is served.

LIME PLUMPED SHRIMP w/ CILANTRO PESTO

For the shrimp:
3/4 pound raw medium-size shrimp, peeled and deveined

Juice of 2 limes

1 tablespoon sugar

1 1/2 teaspoons salt, divided

1/2 tablespoon olive oil

1 tablespoon honey

For the pesto:

1 1/2 cups fresh cilantro leaves

Zest and juice of 1 lime

2 green onions, chopped

2 tablespoons toasted chopped pecans

2 cloves garlic, chopped

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

  • Place the shrimp in a large shallow bowl.
  • Toss with the lime juice, sugar and 1 teaspoon of the salt. Allow to sit for 15 minutes.
  • While the shrimp sits, make the pesto.
  • Place the cilantro in the bowl of a food processor fitted with a steel blade.
  • Add the lime zest, lime juice, green onions, pecans, garlic, sugar, salt, black pepper and olive oil. Pulse until the mixture is pureed but not quite smooth.
  • Scrape into a small bowl.
  • Preheat the broiler to high. Line a rimmed baking sheet with aluminum foil and coat with non-stick cooking spray.
  • Drain the shrimp and pat dry.
  • Place the shrimp in a single layer on the prepared baking sheet.
  • Sprinkle with the remaining 1/2 teaspoon of salt then drizzle with the olive oil and the honey.
  • Place the shrimp in the broiler and cook until pink and opaque, about 3-5 minutes.
  • Serve topped with the cilantro pesto.

Serves 4

 

 

 

 

Chili Garlic Shrimp & Noodle Stir Fry

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Shrimp are one of my favorite fast food finds and this recipe, adapted from Cooking Light. highlights shrimp at their best. Not only do they cook up quickly but they are packed with protein and their mild taste makes it the perfect companion for bold flavors. Before stir-frying the shrimp I quickly pre-cook them in a coconut milk bath. This plumps the shrimp and infuses them in a slightly sweet flavor that readies the shrimp for what comes next. Then a soy and rice vinegar sauce tempered with honey makes for a slightly sweet and tangy base for this stir fry while the garlic and jalapeno peppers add a bit of punch. Add in some crunchy vegetables and rice noodles and you have dinner in a bowl. Enjoy!

CHILI GARLIC SHRIMP & NOODLE STIR FRY

8 ounces rice noodles
20 ounces medium sized shrimp, cleaned and deveined
1/2 cup coconut milk
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon honey
1 teaspoon fish sauce
1/2 teaspoon cornstarch
2 tablespoons canola oil, divided
3 garlic cloves, crushed
1 jalapeño pepper, sliced
1/2 cup julienne-cut carrots
1 cup green onions, sliced
2 cup sliced bell peppers
8 ounces baby spinach

  • Cook the rice noodles according to the package instructions. Drain, rinse with cold water, drain again and set aside.
  • Heat the coconut oil in a large wok set over medium high heat.
  • When the coconut milk comes to a simmer, add the shrimp and cook for 2 minutes. Drain the shrimp and set aside. Discard the milk and wipe down the wok.
  • Combine the vinegar, soy sauce, honey, fish sauce, and cornstarch in a small bowl. Set aside.
  • Heat half of the canola oil in the wok set over high heat. Add the crushed garlic cloves and sliced jalapeño pepper; stir-fry 30 seconds. Remove mixture from pan and add to the reserved shrimp.
  • Add the remaining canola oil to the wok. Add the carrots, green onions, and bell pepper; stir-fry 3 minutes.
  • Stir in the vinegar and soy sauce mixture and cook for 2 minutes.
  • Add the noodles, the shrimp, garlic, jalapenos and spinach to the wok and cook for 2 minutes.

Serves 4

 

Chilled Cucumber Buttermilk Soup w/ Dilled Shrimp

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Regular readers know I love soups and I’m a big fan of chilled soups when hot summer days call for something light and refreshing for dinner. Gazpacho or even a fruit soup might be the first ones that come to mind but they are really just a jumping off point. In reality, the possibilities are endless. I came across this soup from William Sonoma’s Soup of the Day when I was looking for a first course for a recent dinner party but it can just as easily be served as a light dinner when accompanied by a loaf of crusty bread (which is actually how we ate the leftovers the next night).

Because I was serving a crowd and think soup only improves with age, I tripled this recipe which meant blending the cucumber in batches. Lacking fresh buttermilk I used rehydrated powder from King Arthur Flour with good results. To make the soup richer I used half milk and half water when rehydrating the buttermilk. I also substituted Greek style yogurt for the plan yogurt called for in the original recipe.

I’ll admit, I was initially a bit unsure about the combination of ingredients but realized that since I like them all individually I would probably enjoy them together. My guests shared my skepticism but in the end every drop of the soup was scraped from the bowls proving that this recipe is indeed a success and a tasty way to eat your veggies.

CHILLED CUCUMBER BUTTERMILK SOUP WITH DILLED SHRIMP

5 English cucumbers, peeled, seeded, and chopped

4 green onions, white and tender green parts, chopped

2 large cloves garlic

1/4 cup buttermilk

1 1/2 cups plain whole Greek yogurt

2 tablespoons fresh lemon juice

Salt and freshly ground pepper

1/4 pound bay shrimp, coarsely chopped

1 tablespoon fresh dill, minced

  • Place the cucumbers, green onions, and garlic in a food processor and pulse until finely chopped.
  • Add the buttermilk, yogurt, and lemon juice and puree.
  • Season with salt and pepper. Let sit in the refrigerator for at least a 1/2 hour.
  • To make the shrimp, place the shrimp and dill in a small bowl and toss to combine. Season with salt and pepper.
  • Serve the soup topped with the dilled shrimp.
    Serves 4

Garlic & Butter Shrimp

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Shrimp is one of my favorite go-to meals. It cooks up fast, is rich yet is mild enough to complement and take on whatever flavor accompanies it. But sometimes simple really is best. Case in point this super easy and equally fast butter drenched shrimp. The shrimp are cooked in a simple sauce of butter and garlic which is ridiculously simple. Add a squeeze of lemon and a pinch of red pepper flakes and you are good to go. I like to serve this on top of a bed of egg noodles but rice tastes good too. Enjoy!

GARLIC & BUTTER SHRIMP

1/4 cup unsalted butter

4 garlic cloves, thinly sliced

1/4 cup dry white wine

1 1/2 pounds peeled shrimp

3 tablespoons fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon red pepper flakes

  • Melt 1/4 cup of unsalted butter in a large wok over medium heat.
  • Add the sliced garlic and cook until soft and fragrant but not browned.
  • Add the wine to the butter and garlic mixture and stir to combine. Cook for 2 minutes.
  • Add the shrimp to the wok and increase the temperature to medium-high. Stirring occasionally, cook for 3-4 minutes or until the shrimp just turn pink.
  • Remove the wok from the heat and add the lemon juice, salt and red pepper flakes.
  • Toss to coat and serve immediately.

Serves 4

 

 

Honey Citrus Grilled Shrimp Skewers

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

When paired with steamed rice, these sweet and tangy shrimp skewers make a fast and healthy dinner choice.  Of course you can also serve them as appetizers or as a part of a buffet table.  However you serve them, they are sure to be a crowd pleaser and will be snapped up in no time so go ahead and double the recipe.

HONEY CITRUS GRILLED SHRIMP SKEWERS

1 pound large raw shrimp, peeled (tails left on is optional)

1/2 cup honey

1/3 cup fresh orange juice plus zest of 1 orange

Zest and juice of 1 lime

Zest and juice of 1 lemon

1 tablespoon freshly grated ginger

4 cloves garlic, crushed and minced

1/4 teaspoon dried chili pepper flakes

Salt and pepper to taste

  • Soak 20 wooden skewers in warm water for 15 minutes.
  • While the skewers soak, combine the honey, juices, zests, ginger, garlic, and pepper flakes in a small bowl.  Whisk well and season with salt and pepper.
  • Drain the skewers and place 3 or 4 shrimp onto each stick.
  • Place the shrimp skewers in a single layer a shallow rimmed dish and pour the marinade over the top of them to cover.  Allow them to sit for 5 minutes.
  • Lightly coat a gas grill with cooking spray  or oil and pre-heat to medium-high.
  • Remove the skewers from the marinade and place on the grill over direct heat.
  • Grill for 4 to 5 minutes until cooked through, carefully turning the skewers and brushing with more of the marinade.
  • When the shrimp are done, turn off the grill and give them a final brushing of glaze.

Serves:  4 as an entrée or 10-12 as an appetizer

 

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