Sounds fancy, but it’s really quick and easy to make!
Ingredients
1 c. couscous
3/4 c. frozen peas, thawed
1/4 c. fresh basil, chopped
1 tsp. lemon zest, plus 2 tablespoons lemon juice
3 tablespoons olive oil, divided
Kosher salt and freshly ground pepper
1 lb. large shrimp, peeled and deveined
2 tsp. fresh thyme
2 tsp. fresh marjoram, oregano, or savory, chopped
1 tsp. fresh rosemary, chopped
1/2 tsp. dried lavender
1 tbsp. fresh tarragon, chopped
Directions
Cook couscous per directions. Fold in peas, basil, lemon zest, and 1 tablespoon oil. Season with salt and pepper.
Combine shrimp, thyme, marjoram, rosemary, lavender, and 1 tablespoon oil in a bowl. Season with salt and pepper.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until opaque throughout, 2 to 3 minutes. Remove from heat and add lemon juice and tarragon; toss to combine.
Place couscous in bowl and serve shrimp on top. Add additional herbs for taste.
When you’re craving a bowl of childhood comfort with just a hint of adulting.
Ingredients
1 pint cherry tomatoes, baby Roma tomatoes or baby heirloom tomatoes
4 tablespoons butter
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Asiago cheese
1 cup pasta water saved from spaghetti
1 standard package thick spaghetti or bucatini
8-10 large shrimp, peeled, deveined
Directions
Melt the butter in a large skillet over medium heat. Add in the tomatoes (whole) and gently toss to coat. Allow the tomatoes to blister (but not burn) for several minutes. They may pop every once in a while and that is ok. Add in the fresh basil, thyme, parsley and garlic and toss to coat. Reduce the heat if needed to keep the butter from browning or burning.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to package instructions. Before straining, save 1 cup of pasta water and set aside.
Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate.
Once the pasta is drained, add it in with the blistered tomatoes, the 1 cup of saved pasta water, salt, pepper and the Asiago cheese. Gently use tongs to toss it all together until combined.
Serve with additional fresh tomatoes, basil or cheese if desired.
5 cups water OR use 4 cups water and 1 cup milk for creamier polenta
1 1/2 teaspoons salt, plus more to taste
1 cup (160 g) coarse cornmeal
2 tablespoons (30 g) butter or extra-virgin olive oil
1/4 cup grated Parmesan cheese plus more for serving
For the Shrimp
1/4 cup (60 ml) extra virgin olive oil
1 pound (450 g) extra-large shrimp, peeled and deveined
2 cups (300 g) cherry tomatoes, sliced in half
1 cup (150 g) chopped red bell pepper
2 tablespoons (30 g) finely chopped shallot or onion
2 tablespoons (30 g) grated or pressed garlic, about 3 plump cloves
2 tablespoons (30 g) fresh lemon juice or dry white wine
1/2-1 teaspoon crushed red chili pepper, to taste
2 cups (50 g) fresh basil leaves
INSTRUCTIONS
To make the polenta
Bring the water (and milk if using) to a boil in a heavy saucepan or Dutch oven. Stir in the salt.
Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 – 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.
To make the shrimp
Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.
Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic and lemon juice. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.
Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top.
This one you’ll want to make sure your noodles are covered rather than “sauce on top”…a cardinal sin.
Ingredients
Makes 6 servings
1 pound large peeled and deveined shrimp, tails on
2 large red bell peppers, diced
1 red onion, diced
2 cloves garlic, sliced
4 teaspoons chopped fresh oregano
One 12-ounce package dried bucatini
3 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 cup dry rose wine
Kosher salt and freshly ground black pepper
Directions
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
1 red bell pepper, seeds and ribs removed and diced
½ serrano pepper
Juice of 1 lemon
Salt and freshly ground black pepper
16-24 peeled and deveined shrimp, (16, or 4 shrimp each, for an appetizer; 24, or 8 shrimp each, for a main course)
1 Tbsp. olive oil
Chili powder
Fresh basil and mint, chopped, for topping
1 avocado, peeled and diced, for topping
Instructions
Get a large blender or food processor, (mine has a 10-cup capacity, if yours is smaller you may need to work in two batches).
Into the blender, add the watermelon, tomato, half of the diced red onion, half of the diced cucumber, half of the diced bell pepper, the serrano, the lemon juice, ½ tsp. salt, and freshly ground black pepper.
Seal the blender and blend on high for a minute or two until smooth.
Store the blender in the fridge until ready to serve to keep cool.
While the soup is cooling, heat a large skillet over medium-high heat.
Add a Tbsp. olive oil to the skillet and let it get hot.
Season the shrimp with salt, pepper, and a few dashes of chili powder until evenly coated.
Add the shrimp to the skillet, and cook 1-2 minutes on each side until dark brown and cooked through.
Serve the soup topped with 4 shrimp each for an appetizer/side, or 8 shrimp each for a heartier meal.
Top with diced onion, cucumber, bell pepper, avocado, or fresh herbs.
A fun yet elegant entrée brimming with summer flavors.
Ingredients
Two 1” thick slices from a round 5 lb seedless watermelon (about 8-9” in diameter).
1/4 cup olive oil for brushing watermelon and shrimp
1 lb medium size shrimp shelled, deveined, and cleaned, (about 25 per pound)
8 cups of loosely packed baby arugula
½ cup of crumbled blue cheese (omit for dairy free)
fine ground sea salt and freshly ground pepper to taste
For the balsamic vinaigrette:
2 tbs balsamic vinegar
¼ tsp Dijon mustrd
½ tsp raw honey
2 tbs extra virgin olive oil
¼ tsp course kosher fine ground sea salt
Instructions
Soak 3 wooden skewers in clean, cold water for 10 minutes.
Preheat a clean and seasoned grill to high.
Cut two 1” thick slices of watermelon, you can either trim off the rinds before or after grilling. Save remaining watermelon for future snacking or another recipe.
Brush watermelon slices, on one side with olive oil, about 1 & 1/2 tsp of oil per slice.
You only need to grill the slices on one side. Lay the slices oiled-side-down, onto the grill and close the grill lid. After about 90 seconds, quarter turn (don’t flip), the slices to create crosshatch marks and grill for another 90 seconds.
Remove to a cutting board and allow slices to cool while you prepare the rest of the salad.
Clean and season the grill, then heat back to high.
Following the directions from the video above, skewer shrimp onto soaked wooden skewers, approximately 8 shrimp per skewer for 1 pound of shrimp, (or 10 shrimp per skewer if you will cook 2 pounds).
I left the tails on my shrimp because I think they are pretty, but you could remove the tails if you prefer.
If your shrimp are moist, pat them dry with a paper towel. Season with salt and pepper, and then brush fronts, and backs of the skewered shrimp with olive oil, about 1 Tbs per skewer.
Grill shrimp for 2 minutes on one side, with the grill lid closed. Then flip the skewers and cook for 1 more minute, lid closed. Remove to a clean platter; the shrimp will continue to cook, off of the heat, as they rest.
Meanwhile, cut the watermelon slices into 1” cubes.
For the vinaigrette, whisk together the balsamic, Dijon, honey, olive oil and salt.
In a large salad bowl, toss the arugula with the balsamic vinaigrette and season with freshly ground black pepper.
Sprinkle the dressed arugula with crumbled blue cheese, and top with cubed watermelon and grilled shrimp (removed from skewers).
