Shrimp is a very easy and versatile protein choice especially during the week. It cooks quickly and can adapt too many dishes and most importantly, it’s healthy! The recipe below is just that a quick, simple weeknight shrimp dish. (Adjust the measurements depending on how many you’re feeding).
- ½ lb medium shrimp, peeled and deveined
- 1 Tsp Garlic powder
- 1 Tbsp Garlic infused olive oil
- 1 Tsp Old Bay
- 1 Tsp Onion and herb seasoning (Ms. Dash)
- 1 Tsp Red pepper flakes (optional)
- Salt & pepper (to taste)
Drizzle the shrimp with the olive oil and add the remaining ingredients. Allow to marinate for 10-15 minutes, longer if you’d like. Heat a small skillet to low-medium heat and add your shrimp. The shrimp will cook in about 5-7 minutes (a bit longer if you’re using larger shrimp). Enjoy atop white rice (or brown for a healthier option) and a yummy side salad.
Cooking is about experimenting and trying out new ingredients, flavors, concepts and much more. Have you noticed that many of us eat certain foods often however we never make them ourselves? This is more or less the case with the chiles gueros. I’ve made them once following Chef Marcela Valladolid’s recipe “Shrimp Stuffed Chiles” it’s delicious! On this particular evening I was craving the fried shrimp stuffed chiles we had with our friends while visiting Yuma. Not wanting to get into deep frying I crafted my own version of shrimp stuffed chiles. The result was a delicious bite of flavorful cheesy goodness!
- 6 chiles gueros
- ½ lb. large shrimp, peeled and deveined
- 1 garlic clove, chopped
- ¼ cup onion, chopped
- ¼ cup of salsa casera (I used ½ of a small can of Herdez brand)
- Salt & pepper to taste
- Extra virgin olive oil
- ½ Tbsp. garlic powder
- Monterrey jack cheese, cut into ¼-½” thick pieces
- ½ jalapeno (optional)
- Lime wedges (optional)
Add a tablespoon of olive oil in a cast iron skillet (or heavy skillet of your choice) and set to medium-high heat. Add the chiles and fry, turning frequently, until golden brown on all sides. Transfer to paper towels to drain and set aside. This process takes roughly 6-8 minutes depending on the size of your chiles.
In a separate pan over medium heat, add another tablespoon or so of the olive oil and bring. If using the jalapeño toss it in seed side down, the spiciness will infuse the oil and add another layer of flavor. Add the chopped onions and sauté until translucent. Add the garlic, salt and pepper and sauté. Add the shrimp, salsa casera, and garlic powder; cook until pink and cooked through. Taste your sauce and determine if you need more salt and pepper. This step takes about 8 minutes.
Cut a lengthwise slit in each chile as well as two small slits across the top, to make a “T” and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs). Add a slice of cheese and add the shrimp filling into each chile.
Place your stuffed chiles in a baking dish or pan and roast on 375 for 8-10 minutes. When they’re done sprinkle with lime and enjoy!
Chef Marcela’s recipe http://www.foodnetwork.com/recipes/marcela-valladolid/shrimp-stuffed-chiles-recipe.html
This recipe is healthy, quick and delicious! It’s full of omega-3 and leafy greens which add vitamins and nutrients to this salad. Using left over salmon makes for a quick and convenient lunch or dinner. The measurements will vary based on how many you’re serving and of course how much salmon you have left over. The ingredients below are for 1-2 people.
- 3-4oz salmon, cooked
- 2 cups spring mix or baby greens salad mix
- ¼ cup feta cheese, crumbled
- 1/3 – ½ avocado
Chop the left over salmon into bite size pieces. You may warm up the salmon or serve at room temperature.
Plate the salad and top with salmon, avocado & feta. Sprinkle with salt & pepper (to taste). Drizzle with dressing mixture. Finish with a sprinkle of fresh cracked black pepper. Enjoy your guilt free lunch or dinner.
For the Dressing:
Mix all of the ingredients until fully combined. The quantity listed makes about 4 servings of dressing.
I wanted to make a sautéed shrimp and veggie dish without adding too many ingredients and fat to the meal. I stopped by Trader Joe’s and Sprouts; gathered my shrimp and veggies and headed home to make what turned out to be a flavorful shrimp dish with a spicy kick. I’m still not certain where the spice came from, I’m guessing the house seasoning and the pepper, either way it worked to my advantage!
- 1lb 40-50 count shrimp
- 2 Cloves garlic chopped
- ½ Tsp garlic powder
- 2 Tsp dried oregano
- 1 Tsp Old Bay
- ¼ Red onion sliced
- 1c Fresh green beans
- 1c Chopped broccoli
- ½ Bell peppers sliced
- ¼c Roasted Red Pepper olive oil (or your preferred olive oil)
- 1 Tbsp house seasoning (I use Adams)
- Salt & Pepper to taste
Peel the shrimp and deveined (if needed) and wash, the 40-50 counts sounds like a lot but if it’s not. Add the olive oil, chopped garlic, onion, garlic, oregano, old bay, salt & pepper, and house seasoning. Allow the shrimp to marinate for 30min to an hour. Roughly chop the green beans and broccoli and slice the bell peppers. When you’re ready to cook your meal, lightly coat the bottom of your pan with the same olive you used to marinate the shrimp, add the vegetables and sprinkle with salt and pepper cook about 3minutes and add the shrimp. You may need to add another splash of olive oil. Cook until done about 5-6 minutes, you don’t want to overcook shrimp, it will become rubbery. Serve with roasted potatoes (see recipe) or over brown rice.
Feel free to add any vegetables you like, mushrooms, zucchini, carrots, asparagus, bean sprouts, etc…the options are endless. As I’ve mentioned in my previous post I purchase as many of my veggies as I can organic; same went for these veggies however, the choice is yours. You can also buy larger shrimp depending on the crowd you’re feeding, this size worked perfect for this dish. This dish could be enjoyed as a stand-alone with a few more veggies.
I made this dish on a whim; I knew I wanted a shrimp and pasta dish but nothing too heavy or saucy. I didn’t really measure anything therefore this recipe is mainly by memory and the measurements that I can confirm. When you cook this dish, do not worry too much about exact measurements…you really can’t go wrong, the flavors all blend well and oh well if you add a bit too much olive oil. I invited a friend over for dinner and in her words it was “exquisite” and I must say, I agree! My hubby also found it delicious, which always brings a smile to my heart 🙂 Great reviews all around, go ahead and give it a try you won’t be disappointed!
Clean and peel the shrimp leaving only the tail end. Season the shrimp with two of the garlic cloves, salt, pepper, Italian herbs and a squeeze of lemon; refrigerate overnight.
When you’re ready to cook, bring a pot of water to a boil and cook the penne as you normally do (I add kosher salt, oil and a bay leaf to the water) and cook until al dente.
In a separate pan on low-medium heat, add about 1 tbsp of basil olive oil and 1 tbsp of butter add the sliced onions and the other two crushed garlic cloves and red pepper flakes and another sprinkle of Italian herbs. Allow the onions to cook until almost translucent and add the shrimp. Cook the shrimp for about 6-8 minutes. Do not overcook the shrimp you do not want hard rubbery shrimp. Set aside once cooked.
Once the pasta is al dente, drain and put it back in the pot. Sprinkle with parmesan cheese and add about ½ cup of freshly grated pecorino Romano cheese. You can also add another sprinkle of the Italian herbs. Stir well and drizzle with a bit of the basil olive oil.
Add the penne (spoonful at a time) to the shrimp you should have a decent amount of oil/butter however feel free to add more as needed. Stir penne with the shrimp and olive oil add another sprinkle of the freshly grated pecorino Romano and if you’re a lemon lover feel free to squeeze a bit of fresh lemon juice.
Plate your pasta and shrimp and serve with a nice piece of bread. I used Italian flat bread with red onions and balsamic vinegar! Enjoy with a crisp white wine or tasty champs (as we did 🙂 )! Yummy!!!!
Are you looking for a quick and healthy way to cook fish during the week in order to enjoy a healthy lunch? You’ve come to the right place! During the week, I keep my lunches pretty simple and fuss-free. It usually consists of a salad topped with fish or chicken. I like to cook the fish or chicken Sunday or Monday night this way I can enjoy it for about 3 days. This recipe is very easy and was loosely inspired from the Greek chicken kebabs I made a couple weeks ago. I recommend wild caught salmon because it has less chemicals and toxins than the farm raised fishes.
- 2 Salmon filets (wild caught)
- 2 tbsp tzatziki sauce
- 1 tbsp hot sauce (I used Tapatillo)
- 1 tbsp olive oil
- 1 tsp dill
- 3 lemon slices
- ¼ onion, sliced
- Salt & Pepper to taste
Pre-heat oven to 350 degrees. Place a piece of aluminum foil on the center of a baking sheet; make sure you have enough foil to cover the salmon loosely (more or less form a tent around the salmon). Place the two salmon filets on the center of the foil and sprinkle with salt, pepper, drizzle with olive oil, hot sauce and tzatziki (I used the low-fat one from Trader Joe’s). Rub the salmon with all the ingredients until they’re well mixed. Top with onions and lemon and sprinkle with dill. Bake the salmon for about 20 minutes (time will vary depending on the size).
Once the salmon is cooked, allow it to sit for about 3-5 minutes. You can then cut/chop it and place in a container. It will keep well for about 3 days. Enjoy it atop a delicious bed of greens drizzled with fresh lime juice and a sprinkle of feta!