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Lentils with Kale and Shrimp

6 Mar

this was amazingly delicious!    can’t wait to make it again!

 

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* 1 cup lentils
* 1 pound shrimp, peeled and deveined
* 1 bunch kale, ends trimmed and cut into ribbons
* 1 cup cherry tomatoes, halved or quartered
* 2 cloves garlic, minced
* 2 Tbs. Herbs De Provence
* 1 pinch crushed red pepper
* 3 Tbs. extra-virgin olive oil
* juice from half a lemon
* 1/4 cup chicken stock
* 1/2 tsp coarse salt
* 1/2 tsp freshly ground pepper

 

 

Cook the lentils in boiling water until tender, 25 minutes. Drain, if necessary.

On a plate, toss the shrimp with the Herbs De Provence and crushed red pepper.

Heat 2 Tbs oil in a medium skillet over medium-high. Arrange the shrimp in a single layer and sear for 2 minutes. Flip and sear 30 more seconds. Remove from pan and set aside.

Add the chicken stock and deglaze the pan. Scrap up the good browned bits on the bottom of the pan. Once the liquid has mostly absorbed, add the garlic and bloom for 30 seconds. Add the kale and cherry tomatoes; saute until wilted, 1 minute.

To the pot with the lentils, add the kale mixture and seared shrimp. Taste and season with salt and pepper, accordingly. Drizzle with remaining oil and spritz with lemon. Toss together and serve!

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Garlic shrimp in coconut milk, tomatoes, and cilantro

13 Dec

We hadn’t had shrimp in a long time and I needed something quick to prepare.   Shrimp its was!  This was soooo good!   Served it over brown rice.  Will definitely be making this again!  (I didn’t have a red pepper so I left it out)

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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Adapted from skinnytaste.com

Ingredients:

1 1/4 lbs jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed

Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

BLACK BEAN BAKE WITH SHRIMP AND AVOCADO

18 Sep

YUM! i served this one over some quinoa! shrimp, black beans & avocado! YUM

 

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BLACK BEAN BAKE WITH SHRIMP AND AVOCADO

adapted from inquiringchef

INGREDIENTS

  • 1 can black beans drained and rinsed
  • 2/3 cup finely chopped red onion
  • 1 jalapeno pepper minced
  • 2 Tbsp. grated fresh ginger
  • 1 tsp. ground coriander
  • 2 and 1 tsp. ground cumin, divided
  • 1 lb raw, medium sized shrimp (peeled and deveined)
  • 1 tsp. chili powder
  • salt and pepper to taste
  • 2 tsp. vegetable oil
  • 4 Tbsp. fresh lime juice
  • 4 tablespoons chopped cilantro
  • 1 avocado, diced
INSTRUCTIONS
  1. Preheat the oven to 350 degrees.
  2. Bake the black beans. In a lightly greased 8×8 baking dish, combine the black beans, red onion, pepper, ginger, ground coriander, and 2 teaspoon cumin. Stir well to evenly encorporate the ingredients and bake, uncovered, until the mixture is heated through and bubbling, about 25 minutes.
  3. Cook the shrimp. When the black beans have about 5 minutes left to cook, toss the shrimp in the remaining 1 teaspoon cumin, chili powder, and salt and pepper. Heat the vegetable oil in a large pan over high heat. When the oil begins to steam, add the shrimp. Cook the shrimp until pink and cooked through, about 2 minutes on each side.
  4. Add finishing touches. When the black beans are done cooking, remove from the oven and pour the cooked shrimp over the top. Top the dish with lime juice, cilantro, and diced avocado. Serve immediately.

angry shrimp

4 Jul

sometimes its nice to cook something with a bunch of different ingredients… this was one of them… pumpkin seeds, raisins, cherries…  with shrimp and kale… YUM lots of good stuff in this one

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angry shrimp

adapted from epicurious

INGREDIENTS

  • 2 tablespoons pumpkin seeds
  • 1/2 cup golden raisins
  • 2 tablespoons olive oil, divided
  • 3/4 cup diced white onion
  • 1/4 cup dried cherries, chopped
  • 2 teaspoons chili powder
  • 4 teaspoons chopped garlic, divided
  • 1/2 teaspoons ground cumin
  • 20 ounces low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 pounds medium-large shrimp, peeled and deveined, thawed if frozen
  • 1 tablespoon orange zest
  • 6 cups kale, stems removed, chopped
  • 3 cups cooked brown rice

PREPARATION

In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chili pepper, 1 teaspoons garlic and cumin; cook 1 minute.  Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tablespoons cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.

Soy-marinated grilled tuna

29 Jun

i love tuna steaks — tuna in a can not so much!  this tuna was no exception… yum!

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Soy-marinated grilled tuna

adapted from allparenting

Ingredients:

  • 1 tablespoon fresh lime juice
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 (1-inch) piece fresh ginger, sliced
  • 2 (6 ounces each) fresh ahi tuna steaks, about 1-inch each
  • 1/2 teaspoon ground pepper
  • 1 green onion, thinly sliced

Directions:

  1. In a small bowl, whisk together the fresh lime juice, soy sauce and sesame oil. Pour the mixture into a large resealable plastic bag. Add the ginger slices.
  2. Season the ahi tuna steaks with pepper, transfer to the bag and seal the bag and marinate for 15 minutes. Take care not to marinate for any longer, otherwise the fish will start to “cook” in the marinade.
  3. Heat an oiled grill or grill pan over medium-high heat. Sear the fish until the desired degree of doneness is reached, about 2 minutes per side.
  4.  Garnish with green onions

honey lime shrimp

25 Jun

this was a quick and easy shrimp dish… not amazing but it was tasty 🙂

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Honey Lime Shrimp
recipe from slenderkitchen

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • 1.5 tbsp. lime juice
  • 1 tbsp. honey
  • 1/2 tsp. lime zest
  • 1 tbsp. flour
  • Salt and pepper

Instructions

  1. Toss the shrimp with the lime juice, honey, and lime zest. If you like spice you could add a pinch of cayenne pepper here as well. Let marinate for at least 30 minutes.
  2. When ready to cook, heat a non-stick skillet over medium high heat.
  3. Toss the shrimp with the salt, pepper, and flour.
  4. Add to the pan in a single layer. Cook for about 2 minutes and then flip and cook for another 2-3 minutes until cooked through.

BAKED FISH WITH SPINACH

23 Apr

we hadn’t had fish in awhile – so i defrosted some tilapia — this was easy and tasty   served up with some couscous..

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BAKED FISH WITH SPINACH

adapted from simple-nourished-living

INGREDIENTS
  • 1 pound prewashed spinach
  • 4 teaspoons canola oil
  • 1 teaspoon garlic powder
  • 4 fish fillets (6 ounces each) (sole, cod, tilapia or red snapper)
  • Salt
Asian Soy Sesame Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon red pepper flakes
  • 2 teaspoons sugar
INSTRUCTIONS
  1. Spray a large rimmed baking pan with nonstick cooking spray.
  2. On the baking sheet, toss the spinach  with 2 teaspoons of the oil and ½ teaspoon of the garlic powder.
  3. Place the fish fillets over the spinach and rub them with the remaining 2 teaspoons of the oil and sprinkle evenly with the remaining ½ teaspoon garlic powder and salt to taste.
  4. Place the pan on the bottom rack of the oven and turn the oven to 400 degrees. Bake until the fish is opaque and the spinach has wilted, 15 to 18 minutes.
  5. While the fish is baking, stir together the sauce.
  6. In a small bowl, whisk together the soy sauce, rice wine vinegar, toasted sesame oil red pepper flakes and sugar, until it is well blended.
  7. Remove the fish from the oven and drizzle the sauce over the fish and spinach.
  8. Serve immediately.

GARLIC BUTTER SHRIMP AND QUINOA

13 Jan

we love shrimp and quinoa around here… fast cooking and yummy – this was no exception – i also tossed in some spinach to the quinoa after it was finished cooking for some extra veggies!

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GARLIC BUTTER SHRIMP AND QUINOA
adapted from pinchofyum

INGREDIENTS
1 tablespoon olive oil
½ cup finely chopped onion
5 teaspoons minced garlic, divided
2 cups uncooked quinoa
1 teaspoon chili powder, divided
4 cups vegetable or chicken broth
6 tablespoons salted butter, divided
1 pound raw tail-on shrimp
salt and pepper to taste
fresh parsley for serving
fresh lemon juice for serving

INSTRUCTIONS
Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Asian Farro Medley with Fish

3 Jan

Happy New Year Everyone!

For awhile I had been cooking fish for husband and i on a regular basis and somehow had fallen out of habit – so back to fish we go. this was really good. the original recipe called for snap peas which i didn’t have so i substituted green beans. I used a salmon filet for husband and tilapia for me.

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Asian Farro Medley with Fish
adapted from skinnytaste

Ingredients:

1 tbsp honey
1 1/2 lemons, juice of
1/2 tsp garlic powder
3 tbsp soy sauce, reduced sodium
2 filets of fish
1 cup pearled farro
1 tbsp oyster sauce
1 clove crushed garlic
1 tbsp sambal chili paste
1 tbsp fresh ginger, finely minced
1 cup green beans
1/2 cup sliced scallions, divided

Directions:

Mix honey, juice of half a lemon, garlic powder, and 1 tbsp of the soy sauce in bowl. Add fish to marinade and set aside in refrigerator up to 30 minutes turning once after 15 minutes; reserve the marinade.

To prepare the farro – add farro with 3 cups of water to sauce pan. Boil on medium high, covered. Lower heat to medium low and allow to cook for 15 to 20 minutes, or according to directions on package. If any water is left, drain and set aside.

While the farro is draining, in a large non-stick skillet, add the remaining ingredients: 2 tbsp soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal Chili Paste. Add ginger, green beans, 1/4 cup scallions and cook on medium heat for 5 minutes. Add the farro and toss with the vegetables.

Meanwhile, heat a nonstick skillet on medium heat sprayed lightly with cooking spray, remove fish from marinade but do not discard, cook fish 2 minutes on each side then add the marinade, cover and cook on low heat 5 minutes. Serve the vegetables and farro in a dish and top with fish and remaining scallions.

Cilantro lime shrimp

14 Jul

The shrimp was yummy this way. Served over farro…btw munchkin #1 asks for farro all the time!

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cilantro lime shrimp
adapted from skinnytaste

ingredients
1 1/2 pounds peeled and deveined jumbo shrimp
1/4 teaspoon plus 1/8 teaspoon ground cumin
Kosher Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lime juice (from 1 medium lime)
3 to 4 tablespoons chopped fresh cilantro

Directions:

Season the shrimp with cumin, and salt and pepper to taste.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.