Roasted Shrimp and Broccoli

I was in search for the "best roasted broccoli recipe" so I googled it and came across the Amateur Gourmet website and her prized roasted broccoli.  I taste tested and it was a winner in my book!

Source: Amateur Gourmet

Ingredients
2 pounds of broccoli cut up into florets
4 Tbs olive oil (divided)
1 teaspoon whole coriander seeds (or 1/2 tsp. ground)
1 teaspoon whole cumin seeds (or 1/2 tsp. ground)
1/8th tsp hot chili powder
salt and pepper
1 pound large shrimp, shelled and deveined
lemon zest from one lemon

Instructions:
1. Heat the oven to 425.
2. On a large cookie sheet, toss together broccoli florets, 2 T. olive oil, coriander seeds, cumin seeds, 1/8th tsp hot chili powder and salt and pepper. Spread into a single layer and pop into the oven for 10 minutes.
2. Meanwhile, toss together shrimp, 2 T. olive oil, lemon zest and salt and pepper in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)
3. Roast another 10 minutes, tossing once halfway through, until the broccoli is tender and golden around the edges.

I served it with brown rice and squeezed some lemon on top.

Shrimp and Pasta with Tomatoes, Lemon and Spinach

I have been a bit delayed in posting this and honestly I looked at the picture and I am considering making it again for dinner...  putting the ingredients on my grocery list right now.
 
Source: Bev Cooks Blog

Ingredients (2 servings):

1/2 pound extra large shrimp, thawed, peeled and deveined
2 tsp lemon zest, divided
1 pinch crushed red pepper
1 sprig fresh thyme, leaves removed and chopped
1 sprig fresh oregano, leaves removed and chopped
2 basil leaves, torn
2 Tbs. extra-virgin olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
4 cups baby spinach
2 Tbs. lemon juice (or more!)
1/2 pound angel hair pasta
coarse salt and freshly ground pepper

Instructions:

1. On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

2. Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and sauté for 2 minutes.

3. Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

4. In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

 

Spicy Grilled Shrimp with Quinoa Salad

Grilling Season is here!  Even in Colorado where it was still snowing in early May.  This recipe came in my recent cooking light and I decided I needed to make it right away.  It was delicious!  The seasonings in the shrimp marinade totally make the dish. 

Source: Cooking Light June 2013

Ingredients
1/4 cup fresh lime juice, divided

10 teaspoon olive oil

2 teaspoons chili powder

1 teaspoon ground cumin, divided

1/4 teaspoon black pepper

1/4 teaspoon hot pepper sauce

1/8 teaspoon Spanish smoked paprika

4 garlic cloves, chopped and divided

24 large shrimp, peeled and deveined (about 1 pound)

3/4 cup uncooked quinoa

1/2 cup chopped onion

1 cup water

1/2 teaspoon kosher salt, divided

1/2 teaspoon honey

1 cup cherry tomatoes, halved

1/2 cup canned organic chickpeas, rinsed and drained

1/2 cup diced peeled avocado

1 ounce feta cheese, crumbled

Cooking spray

1/4 cup chopped fresh cilantro

 

Instructions:

1. Preheat grill to high heat.

2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.

5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.

Lobster Pot Pie

Days like today, my family loves being my food testers!  I found lobster tails on sale new years eve and froze them to use in this special treat.  Lobster is just so luxurious and tasty!  This pot pie is full of veggies and uses milk and flour for a sauce rather than cream.  On top of being luxurious, it is also really delicious!


Source: adapted from sallaboutme blog
Ingredients:
2 Tbsp unsalted butter
1/2 onion, diced
1 carrot diced
1/2 cup frozen corn
1/2 cup frozen peas
1 small potato (about 3 oz - cut into cubes and cooked)
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
1/2 lb cooked lobster meat*
1/2 tsp dried thyme
salt & pepper
1/2 of 1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use and freeze the remaining)

Instructions
Preheat oven to 375°.
Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, continuing to stir for around 5 minutes. Add corn, peas and potato cubes. Stir in flour. Cook for 1 minute.

Add milk and broth, constantly stirring. Cook until sauce thickens (approx. 5 min). Remove from heat, add lobster meat*, thyme, then salt and pepper to taste. Set aside.

* Cooking lobster: You can either purchase the lobster meat already cooked, or an easy way to cook the tails is to defrost first.  Then broil them in the oven on high for 6 min with the legs sticking up.   Remove tails and allow to cool. Using kitchen shears, cut down the bottom side of the tail. Remove the tail meat.

Remove the pastry from the refrigerator. Roll out the pastry on a lightly floured surface to about 1/8″ thick. 

Use the top of the ramekin as a guide to cut 2 circles for the top of the pot pies, cutting a little larger than the bowl. Spray the ramekins with baking spray and place on a baking sheet or roasting pan to catch any runoff during baking. Spoon filling into the ramekins.

Place one circle of the puff pastry on the top of each ramekin. Press the edges of the pastry into the ramekin to seal.

Cut a vent or two in the center of the pastry to vent air and moisture during cooking, then brush the entire surface of the pie with the egg.

Bake about 35 min. until the pastry is puffed and turns dark golden brown. Remove from oven, allow to cool, and serve!

Lobster Pappardelle

I have never cooked lobster before - something about seeing the live lobsters in the movie Julie & Julia had me running scared.  This recipe was actually quite simple - I picked up a couple lobster tails on sale at my grocery store and followed the recipe below for a delicious dinner.  I am no longer scared of lobster....now I just have to wait for the next sale on lobster tails to try something else delicious! 

Source: Cooking Light
Ingredients:
1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)

2 cups dry white wine

1/2 cup no-salt-added chicken stock (such as Swanson)

1 thyme sprig

3 (5-ounce) American lobster tails

1/4 cup extra-virgin olive oil

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons heavy whipping cream

2 tablespoons fresh parsley

1 teaspoon fresh thyme leaves

 

1. Cook pasta according to package directions, drain.  If you buy/make fresh pasta, start with steps 2 & 3 first and then throw it in the boiling water at the last min so you have hot pasta.
2. While pasta cooks, bring wine, stock, and thyme sprig to a boil in a large skillet. Add lobster. Cover, reduce heat, and simmer 5 minutes or until done. Remove the lobster from pan, and cool slightly. Remove meat from lobster tails; coarsely chop.
3. Add oil, salt, and pepper to wine mixture in pan; bring to a boil. Cook 14 minutes or until reduced to 1/2 cup. Discard thyme sprig. Stir in cream. Add lobster meat and pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss. Sprinkle with parsley and thyme. Serve immediately.

Cajun Crab and Quinoa Cakes

I just got my first Cooking Light magazine in the mail and I made the Cajun Crab and Quinoa Cakes for dinner. Yum!

For the recipe - click here

Fish Tacos

I recently found a tortilla stand at my local farmers market and bought some fresh corn tortillas. Once I brought them home, fish tacos sounded yummy.  Here is my recipe:

Fish - 4oz of halibut per person.  Cut the fish in 2 oz. strips and soaked in a mixture of lime juice (1/2 lime), salt, pepper and olive oil (2 T) for 20 min.  Flipping the fish at around 10 min to soak both top and bottom sides.  Then pan sear the fish on med/high for approx. 2-3 min on each side until cooked.

While the fish is cooking, make a chipotle cream sauce with plain yogurt (2 T), mayo (1 T) and some dried chipotle pepper (1/4 tsp.).

Once the fish is finished, I put corn (1/2 an ear of corn cut off the cob) into the same pan and roast it a little bit.

To assemble the tacos, warm the tortillas, then layer with coleslaw, fresh cilantro, roasted corn, fish and top with the chipotle cream.