Herbed Lime Shrimp

Grilled shrimp with a bright and zesty green herb and lime sauce

This is the type of cooking that makes me really excited for summer. Granted, it's always pretty summery in L.A., but grilled seafood in a fresh sauce just screams summer barbecues in the backyard. This recipe is another winner from The Sprouted Kitchen cookbook and pairs really well with the zucchini and feta couscous that I shared previously. The herbed lime sauce adds a ton of bright and zesty flavor and does double duty as a marinade and a finishing sauce at the end. It's so good that I'd suggest making extra and using it to top vegetables, chicken, or grains for the rest of the week.


Related Recipes:
- Shrimp with Three-Herb Chimichurri Sauce
- Grilled Pesto Shrimp Pizza
- Green Gazpacho with Spice-Rubbed Shrimp


Herbed Lime Shrimp:
Ingredients
- 1 1/2 lb. large shrimp, peeled and de-veined
- 4 green onions, roughly chopped
- 2 anchovy fillets
- 2 limes, juiced
- 2 cloves garlic, smashed and peeled
- 1/2 c. parsley leaves
- 1/2 c. basil leaves
- 1/4 c. extra virgin olive oil
- 2 tbsp. mint leaves
- 1/2 tsp. salt

Recipe

• Blend the green onions, anchovies, lime juice, garlic, parsley, basil, mint, olive oil, and salt in a blender or food processor until smooth.
• Pour half of the sauce into a resealable bag and add the shrimp. Marinate in the fridge for an hour or at room temperature for 20-30 minutes.
• Preheat a grill or grill pan to high.
• Cook the shrimp for 2-3 minutes per side, or until opaque and lightly charred on the outside.
• Toss the shrimp with the remaining sauce.

Serves four

Roasted Shrimp Cocktail

Roasting the shrimp in the oven puts a little twist on the classic shrimp cocktail

Shrimp cocktail has been a popular appetizer for decades and is guaranteed to get eaten at just about any party. Typically, shrimp cocktail consists of poached shrimp that has been chilled and is served alongside a red ketchup-based cocktail sauce. This recipe is an updated version based on one from the Barefoot Contessa and calls for roasting the shrimp in the oven and serving it warm or room temperature. The roasted shrimp are not only more delicious than the cold poached shrimp, but they're even easier to prepare: just toss the shrimp with a little oil, salt, and pepper, spread onto a sheet pan, and cook in the oven for about eight minutes. The high heat helps to bring out the shrimp's sweetness for juicy shrimp that have much more flavorful than the cold, dry shrimp you find on some seafood platters. The cocktail sauce can be prepared up to a day in advance and kept in the fridge until ready to serve. Arrange everything on a platter and serve with a couple lemon wedges for an inviting appetizer that's perfect for your next party.


More Shrimp Recipes:
- Shrimp with Three-Herb Chimichurri
- Green Gazpacho with Chile-Rubbed Shrimp
- Bay Shrimp Gratin


Roasted Shrimp Cocktail:
For Cocktail Sauce

• Combine 1 c. ketchup, 2 tbsp. prepared horseradish, 1 tsp. worcestershire sauce, and several dashes of hot sauce in a bowl.*

For Shrimp

• Preheat the oven to 400F.
• On a large rimmed baking sheet, combine 2 lb. peeled and de-veined shrimp,** 2 tbsp. olive oil, and a large pinch of salt and pepper.
• Roast the shrimp for 8-9 minutes, or until pink and opaque.
• Let shrimp cool slightly, then arrange on a platter and serve with cocktail sauce and slices of lemon.

Serves eight-twelve (appetizer)

*I used Texas Pete.

**I used medium-sized shrimp, about 15-18 per lb.

Shrimp with Three-Herb Chimichurri Sauce

Shrimp with bright and flavorful three-herb chimichurri sauce

Chimichurri is an Argentinian herb sauce that adds a ton of bright, fresh flavor to anything you put it on. It's traditionally paired with steak, but it goes great with the simply sautéed shrimp in this recipe. The whole meal takes just a few minutes to make, and you'll have plenty of leftover sauce to dress up grilled bread, rotisserie chicken, and more later in the week. I like to serve the shrimp over a bed of polenta to round out the meal.


Related Recipes:
- Roast Chicken with Cilantro Chimichurri
- Grilled Pesto Shrimp Pizza
- Pesto-Dijon Salmon


Sautéed Shrimp with Three-Herb Chimichurri Sauce:
For Chimichurri

• In a blender or food processor, combine 1 handful fresh parsley, 1 handful fresh oregano leaves, 1 handful fresh cilantro, 3 peeled garlic cloves, 2 tbsp. red wine vinegar, 1 large pinch of red chile flakes, and a big pinch of salt and pepper.
• Blend until finely chopped, then stream in 1/3 c. extra virgin olive oil until smooth. Check for seasoning and adjust if necessary.

For Shrimp

• Peel and devein 12 large shrimp and toss with 1 tbsp. olive oil, 1 tbsp. melted butter, and a large pinch of salt and pepper.
• Heat a skillet over high heat and add the shrimp.
• Cook for 4-5 minutes, flipping once, or until the shrimp are opaque.
• Drizzle the chimichurri over the shrimp and serve.

Serves two with sauce left over

Green Gazpacho with Spice-Rubbed Shrimp

Cold gazpacho with spicy grilled shrimp makes a great appetizer or light lunch

Most people say that Labor Day marks the end of summer, but in L.A. the weather doesn't cool down until well into October. The past few weeks have been super hot, almost unbearable since we don't have air conditioning at our house. The last thing I want to do is turn on the oven, so cold, easy-to-make meals are the way to go. This green gazpacho with spice-grilled shrimp was a recipe I tested for Food52's "Best Warm Weather Soup" recipe contest the other week. The soup is a twist on classic gazpacho and replaces ripe red tomatoes with green tomatoes and avocado. The contrast of the cold soup and the spice-grilled shrimp is super refreshing, fresh, and healthy. Serve the gazpacho in shot glasses with shrimp dangling over the side for a fun party appetizer or spoon into bowls and serve a skewer of shrimp on the side for a light lunch. The gazpacho would also be great on its own if you want to keep it vegetarian. Try serving with grilled baguette smeared with goat cheese.

Related Recipes:

- Jalapeño Corn Soup with Seared Scallops
- Mixed Seafood Soup
- Grilled Pesto Shrimp Pizza

Green Gazpacho with Spice-Rubbed Shrimp:

For Shrimp

• Heat a grill to high.
• In a small bowl, combine 1/2 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. garlic salt.
• Sprinkle the spice mixture and 1 tsp. canola oil over 1/2 lb. peeled and deveined large shrimp.
• Divide the shrimp onto skewers.
• Grill the shrimp for 4 minutes, turning halfway through.
• Let the shrimp cool to room temperature before serving with the soup.

For Gazpacho

• In a food processor, combine 1 c. chopped green tomatoes,* 1 c. chopped persian cucumbers, 2 tbsp. chopped yellow onion, 1/2 peeled ripe avocado, 1 chopped celery stalk, 1 peeled garlic clove, 1 tbsp. fresh cilantro, 1 tbsp. fresh mint, 1 tbsp. fresh basil, and 1/2 tbsp. diced jalapeño.
• Season with 1/2 tsp. kosher salt, 1 tbsp. extra virgin olive oil, 2 1/2 tbsp. red wine vinegar.
• Blend until smooth, then check for seasoning.
• Refrigerate the soup for at least an hour and up to overnight.
• Check for seasoning again before serving and adjust if necessary.

Serves two-three (light meal)

Serves six (appetizer)

*Or tomatillos.

Grilled Pesto Shrimp Pizza

A fresh, summery pizza made directly on your outdoor grill

I shared the recipe I've been using for homemade pizza dough over a year ago and have been happily baking some great homemade pizzas and flatbreads ever since. But then, in a moment of true nirvana, I tried grilling my pizzas and regular homemade pizza will never be the same for me. The open flame of the grill chars the dough so that it's blackened in spots all over, giving it a smokey wood-burning oven taste that I could never replicate in my normal gas oven. And it cuts down on time! Most thin-crust pizzas bake for about 15 minutes in a hot oven, but grilled pizzas only take about half that time. And no, the dough doesn't stick to the grill at all. Just make sure your grill grates are reasonably clean and lightly brush the pizza dough with oil before grilling.

This pizza has some unusual toppings that I think are perfect for summer: fresh pesto, shrimp, thinly sliced red onion, and melty whole milk mozzarella (the fresh kind that comes packed in water). I buy already cooked cocktail shrimp from the store to save a step, but you could grill it before you make the pizza to double up on the smokey flavor of the dish. It's a fun and unexpected meal to make at your next weekend barbecue and guests (and kids) will love helping to add the toppings to the dough.

Note: If you don't have an outdoor grill, you can assemble all the ingredients on top of the raw dough and bake on a baking sheet in a 425F oven for 15 minutes, or until the cheese melts and the crust is crispy. It will still be tasty.


Related Recipes:
- Whole-Wheat Pizza with Corn & Shishito Peppers
- Asparagus Pizza
- Mushroom Flatbread


Grilled Pesto Shrimp Pizza:

• Preheat a grill to high heat.
• Roll out 1 ball of pizza dough on a floured surface until it is approximately 1/4" thick, then brush both sides lightly with olive oil.
• Thinly slice 1 ball of fresh mozzarella cheese and 1/4 red onion and set aside.
• Cut 1/4 lb. of peeled and cooked shrimp in half lengthwise and set aside.
• Cook the dough for 2-3 minutes on the grill, or until crispy and charred in some places.
• Remove the dough to a cutting board with the cooked side facing up.
• Spread the dough with 1/4 c. of basil pesto, a layer of mozzarella, the shrimp, and a sprinkle of red onion.
• Place the pizza back on the grill.
• Cook with the lid of the grill covered for another 3-5 minutes, or until the bottom is crispy and the cheese has melted.
• Sprinkle the pizza with 1 c. of loosely packed baby arugula and a pinch of coarse salt.

Serves two-three

Shrimp Enchiladas

My recipe for quick and easy chicken enchiladas is always a crowd-pleaser, but this similar shrimp version might be even better. I used some of the homemade charred tomatillo salsa that I featured here, tender juicy shrimp, and bound everything together with some mild jack cheese. It's a great recipe for a weeknight dinner party because it looks impressive but is actually really simple to make. The whole thing came together in about thirty minutes, and leftovers (if they last that long) taste even better the next day.


Shrimp Enchiladas with Tomatillo Sauce:

• Heat 1/2 tbsp. canola oil in a skillet over medium heat.
• Season 3/4 lb. of peeled and deveined shrimp with salt and pepper and add the skillet.
• Cook shrimp until they turn pink and opaque, then let cool slightly.*
• Meanwhile, pour a thin layer of tomatillo sauce** in the bottom of a baking dish.
• Dip both sides of a corn tortilla into more sauce, add in some of the shrimp and a handful of grated Monterey Jack cheese.
• Roll the tortilla up as tightly as possible, then place seam-side down into the baking dish.
• Repeat until 8 enchiladas are made, then pour 1 c. of sauce over everything and sprinkle with 1/2 c. grated cheese.
• Bake for 20 minutes or until cheese is melted.
• Sprinkle with a handful of fresh cilantro.

Serves four

*If shrimp is slightly underdone, it will finish cooking in the oven.

**You will need about 2 c. of sauce total. I used this recipe and added a little water to thin it out.

Shrimp and Burst Tomato Linguine

One of the things I remember from our honeymoon in Venice was that every pasta dish contained some fresh chopped tomatoes even though it was never listed as such on the menu. It always surprised me, and it always tasted really good. This dish is just a simple shrimp scampi that's kicked up a notch with fresh baby grape tomatoes. The tomatoes are left whole and are cooked until they just start to soften and burst but still retain a lot of their freshness. That, plus pasta, shrimp, and a garlicky wine sauce are my idea of the perfect summer dinner. Drinking cold white wine with it is not optional.


Shrimp and Burst Tomato Linguine:

• Bring a large pot of water to a boil, season with salt, and cook 1/2 lb. of pasta according to package directions.
• Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium-high heat.
• Add in 3/4 lb. of peeled and deveined shrimp and season with salt and pepper.
• Cook for 3-4 minutes per side, or until pink and opaque.
• Transfer the shrimp to a bowl and leave the olive oil in the skillet.
• Add in 1/2 diced onion and 3 cloves of minced garlic and cook for 2-3 minutes, or until soft.
• Add in 1/4 c. dry white wine and scrape any brown bits from the bottom of the pan.
• Add in 1 pt. of grape tomatoes, a pinch of red chile flakes, and a pinch of salt and reduce the heat to low.
• Cook for 8 minutes, pressing on the softened tomatoes with the back of a wooden spoon until they burst.
• Drain the pasta, reserving 1/2 c. pasta cooking liquid.
• Add the pasta, the cooking liquid, and the shrimp to the skillet with the tomatoes and toss to combine.
• Taste for seasoning, then divide onto plates and serve.

Serves two-three

Bay Shrimp Gratin

I love shrimp and am a sucker for anything with a crispy breadcrumb topping, so when I came across this recipe on Food52 it went to the top of my list. Like any gratin or casserole, all the ingredients get dumped into the same baking dish and then roasted in the oven, making this a super low maintenance and easy dish to prepare in advance of guests arriving. This gratin is mostly made up of shrimp and mushrooms, and the earthiness of the mushrooms works really well with the sweet succulent seafood. I find that tiny bay shrimp are perfect for this dish since they cook quickly and you don't need to peel the tails off, although you could also cut larger shrimp into bite-size pieces and use that instead. It's such a classic French recipe and it will make you look effortlessly chic to anyone you serve it to.


Bay Shrimp Gratin:

• Combine 3/4 lb. bay shrimp,*  3 thinly sliced scallions, 8 minced mushrooms (stems removed), and a large pinch of salt and pepper in a bowl.
• Stir in 2 tbsp. of white wine and place in a baking dish.
• Meanwhile, combine 2/3 c. panko breadcrumbs, 3 tbsp. of melted butter, 1 tbsp. minced parsley, and 1/3 c. grated Parmesan cheese.
• Sprinkle breadcrumbs over the shrimp and bake in a 400F oven for 15 minutes, or until shrimp are cooked through and topping is golden brown.

Serves two-three

*If you can't find bay shrimp, you can cut regular shrimp into bite-size pieces.

Orange Peel Shrimp

I will occasionally get takeout from P.F. Chang’s when I don’t feel like cooking and always order the orange peel shrimp. This is my attempt at making it at home, which I think comes pretty close to the original recipe. The shrimp gets quickly cooked in a hot wok and then mixed with a sweet and spicy orange sauce that’s flavored with honey, soy sauce, and Sriracha. Because the sauce is mixed with a little cornstarch, it thickens in just a couple minutes and coats the shrimp with a thick, beautiful glaze. I like to serve it with some brown rice and sugar snap peas for a quick and easy weeknight meal.

Spicy Orange Peel Shrimp:

• Combine 1/2 c. orange juice, 2 tbsp. soy sauce, 1/2 tbsp. cornstarch, 1 tbsp. honey, 1 1/2 tsp. Sriracha hot sauce, and the zest of 1 orange in a bowl and whisk until smooth.
• Meanwhile, heat 2 tbsp. canola oil in a large wok until very hot and almost smoking.
• Add in 3 thinly sliced scallions and 3/4 lb. peeled and de-veined shrimp.
• Season shrimp with salt and pepper and cook for 2-3 minutes, or until they turn pink and opaque.
• Add in the sauce and bring to a boil. Cook for 2-3 minutes, or until sauce has thickened and coated the shrimp.
• Divide onto plates and serve with brown rice.

Serves two-three

Tomato, Fennel & Feta Shrimp Casserole

I’m always looking for easy dishes for entertaining, preferably things that can be made in advance and don’t require a lot of clean up after the meal. In the summer we do a lot of grilling and in the winter that usually means slow-cooked dishes from my dutch oven, but I don’t always have three hours to let things braise. Enter the casserole, which can really be elevated to a company-worthy meal despite its association with 50’s housewives and canned soup. This version has great Greek flavors with a chunky tomato-fennel sauce, jumbo shrimp, and a satisfying feta-panko topping. It’s a great dish to impress a crowd and they’ll never know how easy it was to make.

Tomato, Fennel & Feta Shrimp Casserole:

• Heat 2 tbsp. olive oil in a large ovenproof skillet over medium heat.
• Add in 1 diced onion and 1 bulb of diced fennel and saute for 10 minutes, or until softened but not brown.
• Add in 3-4 cloves of minced garlic and stir for a minute, then add in 1/4 c. white wine.
• Scrape any bits from the bottom of the pan and let wine reduce for a few minutes, then add in 2 tsp. tomato paste and stir until smooth.
• Add in 1 can* of diced tomatoes, 1 tbsp. vermouth, 1 tsp. Herbes de Provence,** salt, and pepper.
• Simmer sauce over low heat for 20 minutes.***
• Meanwhile, combine 1 c. panko breadcrumbs with a handful of minced parsley, the zest of 1/2 lemon, and 2 tbsp. olive oil.
• Turn the heat off and nestle 1lb. of large peeled and de-veined shrimp into the sauce, leaving the tails up.
• Scatter 1/2 c. of crumbled feta cheese over the dish and then top with the breadcrumb mixture.
• Bake casserole in the oven for 20 minutes, or until top is golden and shrimp are pink.
• Squeeze the juice of a lemon over the top and serve.

Serves four - six

*14-15 oz. total.

**Or any dried herb mixture you like.

***Sauce can be made a day in advance and kept in the fridge. Warm before adding the shrimp and placing in the oven.

Scotch-Glazed Shrimp

Dinner doesn't get much easier (or tastier) than this five-ingredient recipe for Scotch-glazed shrimp. I generally like to buy already peeled and de-veined shrimp, but it's worth taking a few extra minutes of prep work here by buying extra-large shell-on shrimp. The shells toast in the hot pan while the meat stays moist and succulent. At the last minute, a knob of butter and a few splashes of Scotch Whisky get added and form a rich, smokey sauce. I like to pile the shrimp on a platter or serve it family-style right out of the skillet for a fun (and messy) meal. Crusty bread must be served alongside to mop up any extra sauce.


Scotch-Glazed Shrimp:

• Heat 1 tbsp. canola oil in a large, preferably non-stick, skillet over high heat.
• Meanwhile, use the sharp tip of a knife to slice through the shell and down the back of 3/4 lb. of large shrimp and pull out the dark vein.*
• Add the shrimp to the hot pan and season with salt and pepper.** 
• Cook for 2-3 minutes, or until shells are golden brown and shrimp is starting to turn opaque.
• Flip the shrimp to the other side and turn the heat down to medium-low.
• Add in 2 tbsp. butter and 3 tbsp. Scotch.***
• Let the sauce reduce for 2-3 minutes, or until the alcohol has absorbed.
• Serve with crusty bread.

Serves two

*Or buy it this way, if you can find it. Often called "easy peel shrimp".

**I used course sea salt flakes.

***Remove pan from the stove before adding in the alcohol or it could flare up.

Squash Ravioli with Shrimp & Bay Scallops

Halloween was a pretty low-key event for me this year - my fiance and I dressed up as a 1920's bootlegger and flapper for our work party but came home in time for trick or treaters. We had a couple friends over for a casual dinner, and since I knew we'd be raiding the candy bowl, I wanted to make something light but still festive. I was hoping for pumpkin ravioli, but the butternut squash tastes great and pairs really well with the seafood and brown butter-sage sauce. The squash cubes can be roasted in advance so that putting the whole thing together is as simple as boiling water after guests arrive. It's a great, easy meal to enjoy on a chilly evening (at least until you get sick of pumpkin).

Squash Ravioli with Shrimp & Bay Scallops:

• Toss 1 c. diced butternut squash with 2 tbsp. olive oil, salt, and pepper.
• Place in a 400F oven for 30 minutes, tossing once or twice with a spatula, until tender and caramelized in some places.
• Meanwhile, bring a large pot of water to a boil, season with salt, and add in 1 lb. pumpkin ravioli.*
• While ravioli is cooking, melt 1/2 stick unsalted butter in a large skillet and add in 6 fresh sage leaves.
• Add in 1/2 lb. rock shrimp and 1/2 lb. bay scallops and season with salt and pepper.
• Cook seafood for 5 minutes, until just cooked through, then remove with a slotted spoon and set aside.
• Turn up the heat on the butter and let it get lightly brown and nutty.
• Drain the ravioli and add it to the butter, along with the seafood and roasted squash.
• Toss to combine, then divide onto plates and serve.

Serves four

*Or butternut squash. Fresh or frozen is fine, but look to the package for accurate cooking time.

Mixed Seafood Stew

I just got back from my bridal shower in Minnesota with my mom and my fiance's family. It was my first real taste of a Minnesota fall and while the changing leaves, cool weather, and Midwest hospitality was a refreshing change from L.A., it feels good to be back home. We're having another heat wave but it still gets chilly at night, so this seafood stew is the perfect easy dinner. The fish gently poaches in a flavorful tomato and herb broth until just cooked through, which really keeps the seafood tender and delicate. It's a great meal to serve any time of the year, wherever you might be, and it all comes together in less than thirty minutes.


Mixed Seafood Stew:

• Heat 3 tbsp. olive oil in a small dutch oven and add in 4 cloves of minced garlic.
• Cook for a minute, then add in 5 sliced, seeded tomatoes and 4 sprigs of fresh thyme.
• Cook for 4-5 minutes, until softened, then add in 1/3 c. white wine and 1 c. fish stock.*
• Bring the sauce to a boil, then lower to a simmer and season with salt and pepper.
• Let broth reduce for 10-15 minutes, then nestle in 1/2 lb. of sea bass cut into bite-size pieces and 5-6 large scallops.
• Scatter 8-10 medium-sized peeled and de-veined shrimp and cover with a lid.
• Let seafood cook for 6-8 minutes, until opaque.
• Spoon stew into bowls and serve with crostini** or bread.

Serves two - three

*Or clam juice.

**I like to slice some ciabatta bread into thin rounds, brush with olive oil, and bake in the oven for 10 minutes, or until crispy.

Shrimp & Yellow Tomato Orzo

As I mentioned last week, the tomatoes have been especially great lately and I couldn't resist buying some of these adorable yellow pear-shaped ones last week. Since they're so sweet, I balanced them by creating a garlic-and-onion-y sauce. This recipe is basically a riff on my classic shrimp scampi but uses orzo (a small rice-shaped pasta) and a few extra ingredients. It's the kind of all-purpose, homey dish that I could eat every night of the week. Leftovers are also great eaten as a cold or room-temperature pasta salad.


Shrimp & Yellow Tomato Orzo:

• Bring a large pot of water to a boil, season generously with salt, add in 1 c. orzo pasta, and cook until al dente.
• Meanwhile, heat a large skillet over high heat and add in 1 tbsp. olive oil and 3/4 lb. peeled and de-veined shrimp. Season with salt and pepper.
• Cook the shrimp for 2 minutes per side, or until just opaque, then remove from the pan and set aside.
• Add in a little more oil, 3 cloves of minced garlic, and 4 thinly sliced scallions and cook for 3-5 minutes, or until tender and fragrant but not brown.
• Add in 1/2 c. dry white wine and cook for 5 minutes, or until reduced by half.
• Drain the orzo, toss with a little olive oil, and divide onto plates.
• Add the zest and juice of 1/2 lemon and the shrimp. 
• Turn off the heat and stir in 2 tbsp. chopped fresh parsley and 1 tbsp. cold butter.
• Check for seasoning, then divide the shrimp and sauce over the orzo and serve.

Serves two-three

Jalapeno Lime Shrimp

We’re lucky enough to eat a lot of fresh seafood at our house and shrimp is always one of my favorites. It’s super adaptable and equally good in pasta, stews, or on the grill. This recipe leans on a Mexican-inspired marinade that imparts a lot of flavor in a just a little bit of time (let it sit in the marinade at room temperature while the grill heats and it will be ready to go). I served it on a large plate that my fiancé and I ate with a corn and avocado salad, but it would also be a great taco filling.

Jalapeno Lime Shrimp:

• Combine 2 tbsp. olive oil, the juice of 1 lime, the zest of 1 lime, 1 diced jalapeno, 3 cloves of minced garlic, salt, and pepper in a bowl.
• Add in 3/4 lb. peeled and de-veined shrimp and let sit at room temperature for 20-30 minutes.
• Meanwhile, pre-heat a grill to high heat.
• Add the shrimp to the grill and cook for 1-3 minutes per side* or until pink and opaque.
• Divide onto plates and serve.

Serves two

*Cooking time depends on size of shrimp.

Sweet Chili Shrimp & Vegetable Stir-Fry

A lot of people feel that they don’t have time to cook dinner during the week, and while I certainly appreciate feeling strapped for time, I still be believe that it’s totally possible to create a healthy and delicious meal at home in less time than it takes to pick something up or even cook a frozen pizza. Even with all the cooking I do, I almost always spend less than an hour in the kitchen after work (and usually it’s much less time than that). One of my go-to dishes for a quick weeknight meal is a stir-fry because it requires few ingredients and cooks in minutes. This shrimp one gets a boost from one of my favorite Asian ingredients, sweet chili sauce. I added a few more ingredients to round out the flavor, but in a pinch the sauce can stand alone.

Sweet Chili Shrimp & Vegetable Stir-Fry:

• Combine 3 tbsp. sweet chili sauce, 1 tbsp. fresh grated ginger, 2 cloves of minced garlic, 2 tbsp. soy sauce, and 1 tsp. Sriracha hot sauce* in a small bowl.
• Meanwhile, heat 1 tbsp. canola oil in a wok until very hot.
• Add in 3/4 lb. peeled and de-veined shrimp** and cook for 3-4 minutes, or until opaque. Remove and set aside.
• Add in 1 thinly sliced bell pepper and the chopped white parts of 1 lb. of bok choy.
• Cook vegetables for 3-4 minutes, or until crisp-tender.
• Add in the leafy green parts of the bok choy and cook for another minute.
• Add in the sauce and the cooked shrimp and toss to combine. Cook for another minute to allow the sauce to thicken.

Serves two - three
*Optional, adjust according to your desired spice level.
**Ask your fish person to do this for you to save time.

Chicken, Shrimp, & Sausage Jambalaya

A healthier take on the Cajun classic made with brown rice, chicken, shrimp, and Andouille sausage

It rained in L.A. this weekend (although just barely), meaning that any plans I had to leave the house quickly got replaced by lounging around in my PJ’s and watching more Mad Men on DVD. I normally hate the rain, but it was a great excuse to relax at home while a big pot of jambalaya simmered on the stove. I love Cajun food but usually shy away from making it at home because most dishes require a lot of ingredients. This recipe is perfect because all of the ingredients are totally attainable and even though I did have to buy a few new spices, the end result was so worth it. I enjoyed it the next day as leftovers, but this type of dish is the perfect thing to make for a large group, perhaps for an upcoming Super Bowl party.


Related Recipes:
- Cajun Chicken Pasta
- Fried Chicken
- Smothered Chicken


Chicken & Shrimp Jambalaya:

• Combine 1 1/2 tbsp. paprika, 1 1/2 tbsp. onion powder, 1 1/2 tbsp. garlic powder, 2 tsp. salt, 2 tsp. dried herbs,* 2 tsp. chile powder, 1 tsp. black pepper, and 1/4 tsp. mustard powder in a bowl. Set aside.
• Meanwhile, heat 1 tbsp. oil in a large pot over medium-high heat. Add in 2 sliced links of Andouille sausage** and 3 sliced boneless, skinless chicken thighs.
• Cook the meat for 3-5 minutes, or until browned. Remove from pot and set aside.
• Add in 1 diced onion, 4 stalks of diced celery, and 1 diced green pepper and cook for 5 minutes, or until softened.
• Add in 3 minced garlic cloves and cook vegetables for another 3-5 minutes.
• Add 2 tbsp. flour and 2 1/2 tbsp. spice mix to the pot*** and cook for a few minutes, stirring occasionally.
• Pour in 3 c. low-sodium chicken stock, 1 can (14.5 oz.) of diced tomatoes, and 1 c. long grain brown rice and bring to a boil.
• Lower to a simmer and add the chicken and sausage back in. Cover and simmer for 70-80 minutes, or until rice is tender.****
• Add in 1 lb. peeled and deveined shrimp, cover, and simmer for another 5 minutes, or until shrimp turns opaque.
• Divide onto plates and serve.

Serves six
*I used Herbs de Provence. You can also use a combination of dried thyme and oregano.
**I used Andouille chicken sausage to keep it relatively healthy.
***You will have leftover spice mix. Save and make this recipe again, or rub into chicken before grilling.
****Check after 45 minutes or so to make sure there's enough liquid and that the rice isn't stuck to the bottom of the pot. Stir and add more stock if necessary.

Saffron Cioppino

Whenever I see cioppino (a tomato-based fish stew) on a menu, I have to order it. I love being able to have different bites of fish, all swimming in a rich broth, and I always ask for more toasted bread alongside. This was my first time making it at home (adapted from this recipe), which allowed me to customize the dish to include my favorite shellfish. I also pumped up the volume with some saffron, which added a luxurious depth of flavor and color. It's the perfect hearty winter meal but special enough to serve for company.

Saffron Cioppino:

• Heat 2 tbsp. olive oil in a large pot over medium-high heat.
• Add in 4 diced leeks*, 1 diced bulb of fennel, 2 cloves of minced garlic, 2 tsp. dried Italian seasoning, a large pinch of red chili flakes, and salt and pepper.
• Cook until leeks and fennel are soft and translucent, about 10-12 minutes.
• Meanwhile, add a large pinch of saffron to 3/4 c. warm water and let stand for several minutes.
• Add 1 can of crushed tomatoes,** 1 1/2 c. white wine, and saffron water to the pot.
• Let broth come to a boil, then lower heat and simmer for 15-30 minutes.***Check for seasoning and adjust as needed.
• Add in 1/2 lb. cleaned mussels and 1/2 lb. peeled and de-veined shrimp, cover pot, and cook for 2-3 minutes.
• Add in 1/2 lb. cleaned, thinly sliced squid and cover for another 4-5 minutes, or until fish is tender and cooked through.
• To serve, divide onto plates and serve with toasted French bread.

Serves three-four
* Rinsed well of grit and tough outer leaves removed. Use white and light green parts only.
**Or use whole peeled tomatoes and crush by hand.
***Add more water (I added about a cup) to thin out the broth as needed.

Shrimp Scampi

Before I started this blog, I would cook by taste and sight and never really wrote down my recipes or measured ingredients. It’s the way that a lot of home cooks (and professional chefs) like to work, but it can make perfect replication difficult. This shrimp scampi dish is something I made all through college but never immortalized into a written recipe (even when I wrote it down once for my mom, the measurements were hazy). My boyfriend recently had a scampi craving, so it forced me to tweak the measurements until I got it down perfectly. It’s super garlicky, bright from the lemon and wine, and a little bit rich from the butter… it’s my best shrimp scampi yet.

Shrimp Scampi with Linguine Pasta:

• Bring a large pot of water to a boil, season with salt, and cook 1/2 lb. linguine pasta until al dente.
• Meanwhile, melt 1 tbsp. butter and 1 tbsp. olive oil in a pan.
• Add in 2/3 lb. peeled and de-veined shrimp and season with salt and pepper.
• Cook for 2 minutes on one side, then flip and add 6 minced garlic cloves and a pinch of red chili flakes.
• Cook the garlic until fragrant, about a minute, then add in the juice and zest of a lemon and 1/2 c. white wine.
• Let the sauce reduce for 3-4 minutes, then check for seasoning and add more salt as necessary.
• Drain the pasta, reserving 2 tbsp. of pasta water.
• Add the pasta, pasta water, and 1 tbsp. minced parsley to the pan with the shrimp.
• Toss for a second, then turn off the heat and add in 1 tbsp. cold butter. Continue tossing until the butter melts.
• Divide onto plates and garnish with extra chopped parsley.

Serves two 

Shrimp Fajitas

I love fajitas (see here and here) because they make a quick and healthy meal that's still packed with tons of flavor and texture. This is actually a recreation of a dish I made pre-blog and I didn't think to document the recipe at the time. However, I think my second attempt was even better that the first. Just a few ingredients (that I usually have on hand) go into the marinade and flavor the shrimp with a sweet, spicy tang. Crack open some Mexican beer and set out some chips and salsa and you have the perfect party meal for you and your friends.


Shrimp Fajitas:

• Combine 3/4 lb. peeled and de-veined shrimp* with 3 tbsp. fresh lime juice, 1 1/2 tbsp. canola oil, 1 tbsp. fresh cilantro, 1 tsp. honey, several dashes of hot sauce, and salt.*
• Meanwhile, heat 1 tbsp. canola oil in a large skillet and add in 1 thinly sliced bell pepper and 1 thinly sliced onion.
• Season with salt and pepper and cook until vegetables are crisp-tender, about 6-8 minutes.
• Add in the shrimp and marinade and cook for another 4 minutes, or until shrimp is just cooked through and marinade is evaporated.
• Serve with warm tortillas and guacamole.**

Serves two - three
*Make sure to remove the tails too.
**Let shrimp marinate for 20-30 minutes.
***Try my recipe for guacamole or purchase some from your favorite Mexican restaurant.