Shrimp with Orzo, Tomatoes, Dill, Lemon and Feta

Great dish for supper last night! I found the original recipe here, but made some changes:  I swapped out celery for fennel, lemon juice for lemon zest and dried dill instead of fresh, because it’s what I had.  It was supposed to also be baked for 8 minutes at 450, but it cooked just fine right on the stove.

INGREDIENTS

1 lb shrimp, peeled
kosher salt & freshly ground black pepper
3 Tbsp olive oil
1 1/2 cups celery, in bite-sized pieces
1 Tbsp crushed garlic
1⁄8 tsp crushed red pepper flakes
1⁄2 lb orzo pasta
1 (15 ounce) can garbanzo beans, drained and rinsed
1 pint cherry tomatoes
1 cup pitted kalamata olive, halved if large (small is fine intact)
1 1/2 Tbsp dried dill weed
2 Tbsp lemon juice
2⁄3 cup dry white wine
1 1/2 cups chicken broth
5 ounces feta, coarsely crumbled, for serving

DIRECTIONS

Dry shrimp with paper towels and season with salt and pepper.

Heat 1 Tbsp olive oil in a large skillet. Add shrimp and cook 1 1/2 minutes per side, turning once. Remove to a plate, and turn heat down to medium.

Add 2 Tbsp olive oil to pan, and add celery, garlic, chili flakes, 1 tsp salt and 1/4 tsp freshly ground black pepper. Cook for several minutes, stirring frequently to keep the garlic from burning.  Stir in white wine and let reduce for a minute or so.

Add orzo, garbanzo beans, cherry tomatoes, olives, dill, and lemon juice. Stir to combine. Add chicken broth, stir again and return shrimp to skillet.

Bring to a boil and then reduce heat to low.  Cook for 8 or 9 minutes until Orzo is cooked to al dente. If it seems to be getting too dry, add a little more chicken broth. Check seasonings.

Serve immediately, with feta sprinkled on.

Note:  you may want to cut the tomatoes in half, as they got very, very hot and kind of exploded into tomato napalm in our mouths.

Spicy Garlic & Lime Shrimp

We made these last week on vacation and they were so delicious! I found the recipe on Food.com and we had them with rice and some other vegetables. (Can’t remember which vegetables, I can only remember the flavor of the shrimp!)

2 Tbsp butter
1 clove garlic, crushed or 1/2 tsp garlic powder
24 large shrimp (about 1 pound) peeled with tails on. (Can use fresh or frozen.)
1 lime, halved

Seasoning Mix:

3/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp dried thyme
1/8 tsp onion powder

Blend seasoning mix in a small bowl. If shrimp are frozen, wash them in cool water until they’ve thawed fairly well and you can peel them.

Melt butter in a large skillet over medium heat. Add garlic and stir well, then immediately add the shrimp.

Squeeze the juice of the lime over the shrimp, and dump all the seasoning in and blend quickly to coat all sides of the shrimp. Cook shrimp 5-8 minutes stirring from time to time until they start to brown. Cook both sides.

Serve with fresh lime wedges.

Linguine with Shrimp and Lemon Oil

I love when dishes come about like this.  I looked at what we had in the fridge, entered those items into google and added “recipe” to the end.  Google brought me a lovely recipe from Giada de Laurentiis, which was close enough. The original is listed as above.  Below is what I actually made.

1/4 cup olive oil
3/4 lb linguine pasta, cooked
2 Tbsp Olive Oil
1/2 Red onion, quartered and thinly sliced
2 giant cloves of garlic, crushed
1 cup mushrooms, halved
1 lb. large shrimp, thawed in cool water if frozen
1/4 cup lemon juice
zest of one large lemon
1 tsp kosher salt
1/2 tsp black pepper
2 big handfuls arugula (probably 4 cups)
1/4 cup fresh flat-leaf parsley
1/4 cup shaved parmesan

Cook pasta in salted water if not already cooked. (We had leftover pasta we just dunked in hot water for a bit.

In a large frying pan, heat olive oil. Add onions and cook until somewhat softened, 5-6 minutes. Add garlic and saute for another minute or two. Add mushrooms and saute for 3-4 minutes. Add shrimp, lemon juice, lemon zest, salt and pepper and cook until shrimp is done – about 4-5 minutes. Drain pasta, saving some of the pasta water. Add pasta to the frying pan, along with the arugula. Toss to combine and wilt the arugula. If it seems too dry, add a couple of spoons of the pasta water.  Top with fresh parsley and shaved parmesan.

Serve. Come back for seconds. Bring bread to clean the frying pan out, then sigh wistfully because every golden drop is gone.

Ina’s Salmon

It’s another fabulous Ina Garten recipe – and almost ridiculously easy. When I think how much cooking fish used to scare the heck out of me, I can hardly believe it.

3 lbs. salmon, cut into 2″ slices

2 Tbsp Dijon Mustard
3 Tbsp soy sauce
6 Tbsp Olive oil
1/2 tsp garlic powder

Mix mustard, soy sauce, olive oil and garlic powder in a bowl. Pour about half the marinade in a glass baking dish, and let salmon soak in it skin side up for 20-30 minutes. Flip fish back over.

To grill the fish, preheat the grill, and start the fish skin side down. Grill for five minutes. Then brush with more marinade, carefully flip fish over and grill five more minutes. Remove to a serving platter and drizzle on any remaining marinade.

Baking is even easier. Just flip salmon so it’s skin side down in the glass baking dish. Heat oven to 425 and bake the fish for 20 minutes. I like to brush the fish with more glaze about half way through. It’s done when it’s flaky. Yum.

Roasted Salmon

2 Tbsp Dijon mustard
3 Tbsp soy sauce
6 Tbsp olive oil
1/2 tsp garlic, crushed
large Salmon fillet (enough for two big fillet, actually.

Mix mustard, soy sauce, oil and garlic together. Lay salmon skin side down in a baking dish and drizzle glaze over. Let the fish marinate for about 10 minutes. Bake at 425 for 20 minutes.

Great with Gnocchi and fresh peas.

Fish Tacos

This is so good and if you use frozen panko-breaded tilapia, it’s crazy quick.

4-5 piece of panko-breaded tilalpa from Costco. (Sorry – can’t remember the brand)
cumin powder
cayenne powder

Sprinkle a pinch of cumin and cayenne on the fish and bake as directed. When you remove them from the oven, slice them into 1/2″ slices.

Meanwhile, put together the avocado relish and yoghurt sauce, and warm the tortillas.

Avocado relish:

1/2 cup diced tomato
1/4 cup jalapenos
1 Tbsp cilantro, chopped
1/4 cup onion
1/2 cup diced avocado (can add more if you like)
1 lime, juiced
1/2 tsp salt salt
1/8 tsp black pepper

Mix all gently.

Mayo sauce:

1 1/2 Tbsp plain yogurt
1 1/2 Tbsp mayonnaise
1 lime, juiced
dash hot sauce (can use Tabasco or Sriracha)

Mix together.

corn tortillas
diced cabbage
1 bunch cilantro, diced
Mexican cheese (not taco cheese)

While fish is baking, wrap tortillas in foil, pop them in the oven for 5-6 minutes and assemble avocado relish and mayo sauce.

On a plate, place a warm tortilla, and fan out one fish fillet on each tortilla. Top with a spoonful of Avocado relish. Add a spoonful of cabbage, a sprinkling of cilantro and cheese. Drizzle with mayo sauce and serve. Sooo good.