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Portuguese Seafood Stew that Reminds Us of Portugal
I enjoyed this dish more than I expected. The dish was filling yet let, thanks to its bright, warm flavors. The heat of the garlic and red pepper flakes, matched with the sharp lemon juice, made the dish feel that much more comforting. The combination of flavors were well balanced and it was easy to put together. I halved this and it was a generous amount for two people; and thought that olives were a great salty counterpoint to the mild fish (we used sole)—and it was great with crusty bread. I'd recommend stirring in the lemon juice, zest, and spices just before adding the fish so as not to break it up too much.
Aguachile Negro
Summer is one of my favorite seasons of the year for three reasons: the sun, the beach, and seafood. (Emphasis on the seafood.)
Persian-Style Saffron Shrimp with Leeks & Herbs
This dish, which can be enjoyed as an appetizer with crusty bread or as a main dish with steamed basmati rice—will make you fall in love with Persian saffron. If you are serving it as a main dish for 4 people, I would double the recipe. You can use any herb you like—that's the beauty . Make sure to peel and eat the shrimps with your hands, without cutlery—it's more enjoyable that way!
Spicy Dumpling Noodles
Dumplings and noodles mingling together are such a delight, though this refreshing, spicy sauce -- sort of a loose cilantro and green onion pesto -- would be great on noodles alone, or dumplings alone, or pretty much anything.
Shrimp Pasta in a Goat Cheese and Pine Nut Sauce
This is a very pleasant and tasty way to combine shrimp and pasta. I loved using half-and-half as the sauce base, and the undertone of lemon juice and overtone of lemon zest combined well to produce a fine flavor that is redolent of Greek cooking. Up here pine nuts are $40.00/ lb. retail and $20.00 lb. at Costco, but the weather did not permit a trip! So I subbed in slivered almonds for the pine nuts and I would encourage cooks who resist making this dish because of cost to do the same—it would be a shame to overlook Table9's lovely work on that account. Another time I might up the shrimp to 1 pound. For those who enjoy a more piquant flavor, increase the red pepper flakes to 3/4 tsp. or even possibly 1 tsp. I used 1/3 c. of the pasta liquid to produce a creamier consistency.
Shrimp Scampi
There are many variations of this dish, here is mine. I use fresh giant shrimp, olive oil, butter, garlic, parsley and lemon. It comes together very quickly, actually it takes longer to clean and devein the shrimp than to make this. Serve with pasta in a simple garlic and olive oil sauce or my favorite is a big hunk of warm bread and a salad.
Yucatan Chicken and Shrimp Skewers
This started when I saw Bobby Flay on a Throwdown episode the other day. I was completely fascinated with the peanut butter in the BBQ sauce. In fact, I was ready, willing and able (because I had all of the ingredients I needed without going to the store) to make this dish "my way". This is a low-carb, low sodium and low fat dish, suiting everyone's dietary needs! So, without further adieu, this is a loose adaptation of Bobby's "Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce and Red Cabbage".
Quinoa Shrimp Salad
I came up with this protein packed recipe the other day for lunch. Hope you like it! We did!
Sweet Potato Shrimp & "Grits"
Shrimp and smoked turkey sausage or bacon is cooked with caramelized onions and garlic and then left to simmer in a savory broth flavored by smoked paprika and a hint of cayenne with a few other creole seasonings. This lovely concoction is then spooned over an ancient grain oatmeal that has combined with mashed sweet potato and smoked Gouda cheese to make a more nutritious version of grits. You won't miss the grits let alone know there are no grits after taking your first bite!
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