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Posts Tagged ‘Shrimp’

On the Docket– Week of December 3rd

Monday, December 3rd, 2012

We’re still working through Thanksgiving leftovers.  That’s what I get for making a 19 pound turkey for four people.  I’m really glad I turned the leftovers into some casseroles, but boy will I be happy when we’re finished with these leftovers!

While I probably won’t be cooking too much this week, I’ve been clipping all sorts of recipes in anticipation of finishing these casseroles.  Here are a few of the recipes I’m looking forward to making soon!

Beef Stew:  I made black bean and chicken soup a few weeks ago.  It was such a satisfying lunch that now I’m on a soup kick.  Though it hasn’t been too cold yet, I’m hoping that if I continue cooking as if it’s cold, the weather will eventually catch up.

White Chocolate Peppermint Crunch Blondies:  Ok, I’m cheating a little bit here.  My boss was looking for some cookie recipes to bring to a friend, and I passed this one on to her.  She made the blondies this week, using peppermint kisses rather than the peppermint bark.  She brought me one as a sample on Friday.  They were delicious- buttery, pepperminty, and Christmasy.

Roast Shrimp with Carrot Couscous:  Though I’m really happy with how I dealt with the leftover turkey, having three casseroles at the same time is a little heavy.  The thought of a lighter meal like this is simply irresistible right now.

So many recipes to try!


Green Curry Shrimp Wraps

Saturday, January 9th, 2010

During the week, my husband and I eat a lot of sandwiches and wraps for lunch.  They’re easy to take to work and don’t make too much of a mess when you’re eating at your desk.  That being said, I’m always looking for unique and satisfying recipes to try.

The following recipe is adapted from Nourish. The original recipe made green curry paste from mint, cilantro and jalapeno, but I used store bought green curry paste.

Here’s the recipe:

3 TBSP green curry paste

1 jalapeno, minced

1 1/2 lbs. shrimp, peeled and deveined

2 small tomatoes, diced

1/2 jicama, sliced thin

2 carrots, julienned

1/2 c. plain yogurt

1/4 c. diced cucumber

1/4 c. diced red onion


wheat tortillas (8 to 10 inch)


Coat a skilled with cooking spray.  Add 2 tablespoons of curry paste and the shrimp.  Cook the shrimp until it is pink.

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Mix the jicama, carrots and two-thirds of the diced tomatoes in a small bowl.  In another bowl, mix the yogurt, the rest of the green curry paste, the rest of the tomatoes, cucumbers, red onion, and salt.

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Spread 2 tablespoons of the yogurt mixture over one of the tortillas.  Cover the tortilla with a handful of spinach.  Add a handful of the tomato, jicama, and carrot mixture.  Top with 6 to 8 shrimp.

Food Blog 038Roll up the tortilla.  I usually fold two sides in, and then roll up from the bottom (non folded) end.  Enjoy!

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Monday, January 4th, 2010

So, we got a pizza stone as a wedding present, and I finally got a chance to use it this weekend.  After talking to my dad and my uncle, I was very intimidated about using the pizza stone (my dad reminded me about our failures at making pizza when I was younger), but I was prett proud of my results.

First of all, I wanted to make my own dough, but I was having problems getting the yeast to foam up properly.  So, I ran to Whole Foods to get some premade dough.  It worked pretty well.

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I used one ball of dough to make two pizzas. Place pizza stone in oven, heat to 500 degrees for 30 minutes..

While the oven is heating,  knead and roll the dough out.  I used the following toppings:

Adapted from Pizza by Pamela Sheldon Jones

1/4 lb. shrimp, chopped

3 TBSP pesto (I used store bought pesto, since I happened to have some around)

3 sun dried tomatoes, chopped

1 roasted red pepper, sliced

1/4 c. grated Parmesan cheese

Mix all ingredients in a bowl.  Spread the mixture over one of the pizza rounds.

Food blog 085 Cook at 500 degrees for 6 minutes.

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Adapted from The Dean and DeLuca Cookbook

3 TBSP diced tomatoes with juice

8 slices mozzarella

5 torn basil leaves

1/4 c. grated Parmesan cheese

Spread tomato sauce over the pizza round.  Cover with the mozzarella cheese.

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Bake for 7 minutes.

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Top with basil and Parmesan.

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Our favorite was definitely the shrimp pesto pizza.  We have a ton of other recipes to try, so stay tuned for more pizza recipes (hopefully with a more successful attempt at making my own dough.


Remoulade Sauce

Saturday, January 2nd, 2010

The following recipe makes a lot of sauce!  I originally served this remoulade sauce with shrimp cakes, but when I had some left over, I made chicken sate and even used the leftovers on a ham sandwich instead of mustard.

I adapted the following recipe from one I found on the Food Network website

Juice of one lemon

3/4 c. vegetable oil

1/2 onion, chopped

4 green onions, chopped

2 stalks celery, chopped

3 cloves garlic, chpped

1 TBSP fresh grated horseradish

3 TBSP Creole mustard

3 TBSP yellow mustard

3 TBSP ketchup

3 TBSP chopped parsley

Salt and pepper

1/4 tsp. cayenne pepper

Food blog 056Combine all ingredients in the bowl of a food processor.

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Process for 30 to 45 seconds.  The sauce will keep for several days in an airtight container in the refrigerator.

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