Spicy Barbecued Shrimp, Quinoa and Fresh Corn with Scallions

by Jennifer

Both of these recipes are family favorites. The shrimp are spicy, so consider decreasing the chile paste if you’re making this for those who prefer less heat.  Any leftover sauce can be refrigerated for future use with chicken, fish, or tofu.  Serves 4 – 6.

Spicy Barbecued Shrimp – from Cooking Light

  • 2 lbs large shrimp, peeled and deveined
  • 1 cup sliced scallions
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  • 4 tsp sesame oil
  • 2 – 4 tsp chile paste with garlic
  • 4 garlic cloves, chopped

Combine scallions through garlic in a large bowl;

add shrimp and marinate in the refrigerator for at least 15 minutes and up to 2 hours.  Prepare grill.

Thread shrimp on skewers and

grill 3 minutes per side, or until done.  While shrimp are grilling,

pour reserved marinade into a saucepan and boil for 2 minutes;  simmer until shrimp are ready to serve.   Serve shrimp with barbecue sauce on the side.

Quinoa and Fresh Corn with Scallions – from Vegetarian Cooking for Everyone by Deborah Madison

  • 2 cups water
  • 1/2 tsp salt
  • 1 cup quinoa
  • 1 TBS unsalted butter or ghee
  • kernels from 3 large ears of corn
  • 1/2 cup sliced scallions, whites and some of the greens
  • salt and freshly ground black pepper to taste
  • 1/3 cup shredded Cheddar cheese

Bring 2 cups water and 1/2 tsp salt to a boil in a medium pot;  add quinoa, cover, lower heat to simmer and let cook for 15 minutes.

Turn off heat and let quinoa sit, covered, for 5 minutes;  fluff with a fork.  Meanwhile, melt butter or ghee in a skillet over medium-high heat.

Add corn and scallions and cook, stirring frequently, for 3 minutes.

Season with salt and pepper, then stir into the quinoa.  Serve quinoa sprinkled with cheese.

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Chickpea Salad with Cumin Dressing; Spicy Shrimp

By Ira

You can make this salad the day before. It’s very satisfying because of the chickpeas and feta, and it has a bright flavor because of the lemon, cilantro, and mint. The spicy shrimp is a nice addition and very easy to make.

You can start by marinading the shrimp, then making the salad, and finally cooking the shrimp.

Chickpea Salad with Cumin Dressing

Serves 5-6 – Adapted from Clean Eating magazine

  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons cumin
  • salt and pepper
  • 2 15oz cans chickpeas, drained and rinsed
  • 1 large carrot, peeled and julienned
  • 3 green onions, thinly sliced
  • 1 large tomato, or 2 plum tomatoes, diced
  • 1 red bell pepper, diced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 6 oz crumbled feta cheese

In a small bowl, add the olive oil, lemon juice, cumin, salt, and pepper. Whisk and set aside.

In a large bowl, add the rest of the ingredients, then add the dressing, and gently stir to combine. Taste to check the seasonings and add extra salt accordingly. You can serve it immediately, or refrigerate for up to 24 hours.

Spicy Shrimp

Serves 4

  • 24 uncooked shrimp, peeled
  • 2 tablespoons grapeseed oil
  • 4 garlic cloves, minced
  • juice of 1 lemon
  • 1 tablespoon sriracha sauce
  • salt and pepper

You can halve this recipe, or use just 18 shrimp where you can still use the same amount of marinade like I did.

If the shrimp is frozen, defrost it according to package directions, and dry it with a paper towel.

In a medium bowl, combine the grapeseed oil, garlic cloves, lemon juice, sriracha sauce, salt, and pepper.

Add the shrimp and let it marinade for 15 to 30 minutes.

In a large skillet over medium heat, add the shrimp one at a time without the marinade.

Cook on one side for 2-3 minutes, turn each one, and cook on the other side until pink.

Zucchini Stuffed with Fennel and Shrimp; No-Knead Bread with Olives and Herbs

by Jennifer

Another way to eat zucchini!  My husband commented how fancy the zucchini looked, but it actually came together pretty quickly, apart from cleaning the shrimp.  When I took out a hunk of No-Knead Bread dough from the refrigerator, I kneaded in a large handful of chopped kalamata olives and a handful of various chopped herbs.  This dinner serves 2 – 4, depending on how hungry you are and if children in your household will eat zucchini this way.

  • 2 large zucchini, sliced lengthwise, inside flesh scooped out with a spoon and chopped
  • 1/2 lb shrimp, peeled and deveined
  • 1 fennel bulb, cored and finely chopped
  • 1/2 onion, chopped
  • 2 large garlic cloves, chopped
  • 1 1/2 TBS extra-virgin olive oil, divided
  • 1 TBS chopped fennel fronds
  • 3/4 cup panko (Japanese bread crumbs)
  • 1/2 cup freshly grated Parmigiano-Reggiano or Parmesan
  • salt and freshly ground black pepper to taste

Heat 1/2 TBS olive oil in a large skillet over medium heat.  Add shrimp and cook just until opaque;  season with salt and pepper and transfer to a cutting board.  When cool enough to handle, roughly chop the shrimp.

Heat remaining 1 TBS oil in the skillet over medium heat;  add fennel, onions and garlic and cook for 5 minutes, stirring occasionally.  Add chopped zucchini and cook for another 5 minutes, seasoning with salt and pepper to taste.

Take the pan off heat and stir in the shrimp, chopped fennel fronds, panko and cheese.

Arrange zucchini shells on  a baking sheet and divide filling between them.

Broil stuffed zucchini until golden and the shells are crisp-tender, about 6 – 7 minutes.

Moo Shu Shrimp and Szechwan Green Beans

by Jennifer

This meal is just plain yummy, and comes together very quickly once the vegetables are prepped and the shrimp are cleaned.  This was a night when we rushed in at 5:50 from after-school activities, but I did have some time earlier in the day to get stuff prepped and ready.  Adding in time to deal with the dog, feed the rabbit and persuade (read: nag) my kids to wash their hands, dinner was on the table at 6:30.  (The green beans are delicious hot or at room temperature, so you can make them first, wipe the wok clean and then make the shrimp.)

Moo Shu Shrimp – adapted from Cooking Light, serves 4

  • 2 tsp neutral high heat-stable oil (I used grapeseed)
  • 3 cloves garlic, chopped
  • 1 lb. shrimp, cleaned and deveined (preferably wild and sustainably caught)
  • 8 oz. sliced mushrooms
  • 2 large carrots, shredded
  • 1 medium onion, thinly, vertically sliced
  • 1 medium head Napa cabbage, thinly sliced
  • 2 TBS low-sodium soy sauce
  • 1 TBS water
  • 2 tsp cornstarch
  • 1/2 – 1 tsp Sriracha (hot chile sauce…I used 1/2 tsp to decrease the heat for my kids)
  • Hoisin Sauce
  • 8 whole wheat tortillas (6 – 8”)

Heat 1 tsp oil in a wok or large skillet over medium-hight heat.  Add half the garlic and the shrimp,

stir-frying just until the shrimp are cooked through, about 3 minutes.  Transfer shrimp to a clean bowl and wipe down the wok with a paper towel.  Heat remaining tsp oil in the wok,

add the remaining garlic and the mushrooms and stir-fry for a few minutes, until the mushrooms are seared and starting to become tender.

Add the carrots and onion, stir-frying for 2 – 3 minutes.

Add the Napa cabbage,

stir-frying until wilted.

Whisk together the soy sauce through Sriracha, then add to the vegetables.

Stir-fry for about 30 seconds, then add the shrimp and toss together until heated through.  Serve with tortillas and hoisin sauce.

Szechwan Green Beans – from Still Life with Menu by Mollie Katzen, serves 4

  • 2 TBS sesame oil
  • 1 lb. green beans, trimmed
  • 4 garlic cloves, chopped
  • 1/4 tsp kosher salt
  • crushed red pepper flakes, to taste

Heat oil in a wok over medium-high heat until sizzling.

Add green beans and stir-fry until generally seared, about 5 minutes.

Add garlic, salt and red pepper, continuing to stir-fry for another 4 – 5 minutes.

Shrimp Scampi with Preserved Lemon and Fennel on Polenta, Romaine Salad with Anchovies and Parmesan

by Jennifer

This recipe, adapted from Bon Appetit, serves 4 – 6.  Serve with Romaine Salad with Anchovies and Parmesan.

Polenta:

  • 4 1/2 8-oz. bottles clam juice
  • 2 1/4 cups water
  • 3/4 cup heavy cream
  • 1 1/2 cups polenta (coarse cornmeal)
  • 3/4 tsp hot sauce
  • salt and freshly ground black pepper to taste

Shrimp Scampi:

  • 3 TBS extra-virgin olive oil
  • 2 lbs. large shrimp, cleaned
  • coarse salt, freshly ground black pepper
  • 1 bulb fennel, finely chopped
  • 1 cup chopped, seeded tomato
  • 1/3 cup chopped shallots
  • 2 TBS chopped preserved lemon
  • 1 large garlic clove, chopped
  • 1/2 cup heavy cream
For the polenta:
Combine clam juice, water and cream in a large pot and bring to a boil over medium-high heat.
Slowly add the cornmeal, whisking, and cook over medium-low heat, whisking constantly, for 15 minutes.
Whisk in hot sauce, salt and pepper to taste, then remove from burner, cover, and keep warm until scampi is finished.  (Add a little water before serving if it gets too thick.)

For shrimp scampi:

Heat oil in a large skillet over medium-high heat.  Add shrimp, season with coarse salt and pepper to taste, and cook, stirring once, for about 2 minutes, or until the shrimp begin to turn opaque.  Transfer shrimp to a plate.

Add the fennel through garlic to the skillet and cook over medium heat, stirring occasionally, until the fennel is tender, about 4 minutes.

Add cream, bring to a boil, and

stir in shrimp, tossing to coat, just until the shrimp is cooked through, about 1 minute.  Divide polenta among plates and top with scampi.

Grilled Garlic Shrimp, Israeli Couscous with Roasted Butternut Squash and Preserved Lemon, Sauteed Spinach

by Jennifer

I absolutely love this Israeli couscous recipe, and it gave me an opportunity to use my preserved Meyer lemons!  The dinner serves 4 adults, but the couscous really serves 6, so there’s some for lunch the next day.

Grilled Garlic Shrimp

  • 1 lb. shrimp, preferably wild-caught, cleaned and deveined
  • 2 garlic cloves, chopped
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Marinate the shrimp in the garlic and oil for 15 – 45 minutes.  Prepare grill.  Season with salt and pepper.

Thread on skewers and grill, turning once,

until just cooked through, 5 – 7 minutes.

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon – adapted from Gourmet magazine

  • 1 1/2 lb. butternut squash, peeled and chopped into 1/4” dice
  • 3 TBS extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 1 3/4 cup Israeli couscous (I used whole wheat)
  • 1 3” long cinnamon stick
  • 1 cup chopped parsley
  • 1/2 cup pine nuts, toasted (see below)
  • 1/2 cup golden raisins
  • 1/3 cup diced preserved lemon rind
  • 1/4 tsp ground cinnamon

Preheat oven to 475 degrees.

On a heavy rimmed baking sheet, toss together the diced butternut squash and 1 TBS oil, season with salt, and roast in the upper third of the oven for 15 minutes.

Transfer squash to a serving bowl.

In a 350 degree oven or toaster oven, toast the pine nuts until golden and fragrant, about 5 – 8 minutes.

Heat 1 TBS oil in a heavy 10” skillet and cook the onion over medium heat, stirring occasionally, until just beginning to turn golden.

Transfer to the bowl with the squash.  Add the pine nuts, raisins, lemon rind, and ground cinnamon.

Bring a large pot of salted water to a boil and cook the couscous, with the cinnamon stick, for 10 minutes, then drain.  Discard cinnamon stick and

add couscous, along with the parsley and the last TBS of oil, to the vegetables and toss to combine well.

Sauteed Spinach 

  • 1 lb. baby spinach
  • 3 cloves garlic, slivered
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat;

add garlic and when it’s fragrant,

add the spinach in batches, tossing with tongs.

When all the spinach is in and has wilted, season with salt and pepper.

Lemony Shrimp and Artichoke Pasta, Hearts of Palm Salad

by Jennifer

This pasta recipe uses one skillet, and the liquid reduces to a creamy sauce for the pasta.

Serves 4.

  • 1 lb. shrimp, cleaned and deveined
  • 3 TBS olive oil, divided
  • 3 garlic cloves, chopped
  • 1 lb. lemon pepper pappardelle (I use Trader Joe’s brand) or fettucine
  • 12 oz. bag frozen artichokes
  • 2 cups white wine
  • 4 cups water
  • 1 tsp sea salt
  • juice and zest of 1 lemon
  • chopped parsley for serving

Heat 2 TBS oil in a 12” skillet over medium-high heat;  add shrimp and cook just until they turn pink, 2 – 3 minutes.  Transfer shrimp to a clean bowl.

Heat 1 TBS oil in the same skillet over medium-high heat and add garlic, cooking just until it’s fragrant.

Add pasta, artichokes, wine, water and sea salt and bring to a boil on high heat, stirring.

Lower heat to medium-high, enough to keep a steady boil, and cook, stirring frequently, until the pasta is al dente, about 9 minutes.

Right before the pasta is finished cooking, add the lemon zest, juice and shrimp, stirring to combine.  Serve with a sprinkling of fresh chopped parsley.

Hearts of Palm Salad – adapted from Cooking Light

Serves 4.

  • 3 plum tomatoes, seeds and pulp removed, chopped
  • 1 cup chopped hearts of palm, from a 14.5 oz. can
  • 2 TBS chopped parsley
  • 2 TBS chopped Kalamata olives
  • 1 TBS white wine vinegar
  • 2 tsp olive oil
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 head Boston lettuce, torn into bite-size pieces
  • 2 TBS freshly grated Parmesan cheese

Combine tomatoes through salt and pepper in a bowl, tossing well to combine;  cover and refrigerate at least one and up to a few hours.

When ready to serve, divide the lettuce on 4 plates, and top with the tomato/hearts of palm mixture.  Sprinkle with the Parmesan cheese.