Roasted Shrimp with White Beans and Feta

Roasting the shrimp prevents overcooking the shrimp while still keeping them tender.  Recipe serves 4.

What you’ll need:

  • 2 tablespoons plus 4 teaspoons olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 pound peeled and deveined large shrimp
  • 1 cup finely chopped red onion
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1/4 cup chicken broth
  • 1 teaspoon finely grated lemon rind
  • 4 teaspoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh mint
  • 1/4 cup crumbled feta

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Combine 2 teaspoons oil, 1 tablespoon lemon juice and 1/8 teaspoon salt in a dish.
  • Add the shrimp; toss to coat.  Set aside.
  • Heat 2 teaspoons of oil in a nonstick skillet over medium heat.
  • Add the onion; saute for 2 minutes.
  • Stir in the beans, chicken broth, 1/8 teaspoon salt.
  • Cook for 3 minutes.
  • Arrange the shrimp on a baking sheet; roast for 4 minutes.
  • Combine 2 tablespoons of oil, 2 tablespoons of lemon juice, lemon rind, vinegar, mustard and black pepper in a bowl.
  • Pour half of the mixture over the beans and toss.
  • Stir in the mint.
  • Divide evenly among 4 plates.
  • Sprinkle with feta and arrange the shrimp alongside the beans.
  • Top with the remaining dressing.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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Curried Rice with Shrimp

Indian food doesn’t have to be difficult. In fact, this dish is super simple and kid-friendly.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons curry powder
  • 1 cup long-grain white rice
  • salt
  • pepper
  • 1 1/2 pounds peeled, deveined large shrimp
  • 1/2 cup basil

What you’ll do:

  • Heat the oil in a large skillet over medium heat.
  • Add the onion and carrots and cook, stirring occasionally, until soft, about 6-8 minutes.
  • Add the garlic and curry powder and cook, stirring until fragrant, about 2 minutes.
  • Add the rice, 2 1/2 cups water and a 1/2 teaspoon of both salt and pepper.
  • Bring to a boil.
  • Reduce the heat and simmer, covered, for 15 minutes.
  • Season the shrimp with salt and pepper.
  • Nestle them in the partially cooked rice.
  • Cover and cook until the shrimp are opaque, about 4 to 5 minutes.
  • Fold in the basil before serving.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

Chili-Garlic Shrimp Noodle Bowl

Pasta night doesn’t always have to be Italian.  Recipe serves 4.

What you’ll need:

  • 8 ounces soba noodles
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 1 pound peeled and deveined medium shrimp (raw)
  • 1 tablespoon Asian chili-garlic sauce
  • 2 cups shredded purple cabbage
  • 2 cups halved snap peas
  • 4 carrots, thinly sliced

What you’ll do:

  • Cook the noodles according to package directions.
  • Toss the cooked noodles with lime juice, soy sauce, sesame oil, and a tablespoon of canola oil.
  • Heat the other tablespoon of canola oil in a large skillet over medium-high heat.
  • Add the shrimp and cook, tossing frequently, until cooked, about 2-3 minutes.
  • Stir in the chili-garlic sauce.
  • Toss the noddles and shrimp with the veggies and plate evenly.
  • Serve with lime wedges and extra chili-garlic sauce, if desired.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

Skillet Barbecue Shrimp

Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top (less than 10 minutes).  Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice.  Recipe serves 5.

What you’ll need:

  • 3/4 cup fat free Italian dressing
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire ground black pepper blend
  • 1 teaspoon dried rosemary, crushed in your hand
  • 2 pounds large shrimp with tails intact
  • 5 lemon wedges

What you’ll do:

  • In a skillet, combine the dressing, butter, black pepper blend and dried rosemary.
  • Bring to a boil.
  • Add the shrimp, cook 6 minutes or until the shrimp are cooked through.
  • Serve with lemon wedges.

Recipe and image from Oxmoor House.

So what are you waiting for…Get dinner on the table!

Spicy Mustard Shrimp

Serve this quick-cooking shrimp dish with a side of orzo or rice and sauteed zucchini.  Recipe serves 4.

What you’ll need:

  • 2 teaspoons canola oil
  • 1 pound peeled and deveined large shrimp
  • 1 tablespoon whole-grain Dijon mustard
  • 1 1/2 teaspoons hot sauce (such as Tabasco)
  • 2/3 cup diagonally sliced green onions
  • 1 cup diced peeled mango (about 1 medium)
  • 1/4 cup chopped fresh cilantro
  • 4 lime wedges

What you’ll do:

  • Heat the oil in a nonstick skillet over medium-high heat.
  • Add the shrimp and saute for 1 minute.
  • Add the mustard and the hot sauce and saute for 2 minutes, stirring often.
  • Stir in the onions and cook for 1 minute.
  • Remove from the heat and stir in the mango.
  • Sprinkle with cilantro and serve with a lime wedge.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Orecchiette with Peas, Shrimp and Buttermilk-Herb Dressing

This herby pasta salad is perfect for a picnic or potluck gathering; double the recipe to serve a crowd. Medium shell-shaped pasta will also work in place of orecchiette.

What you’ll need:

  • 8 ounces uncooked orecchiette pasta
  • 1 cup frozen green peas
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 cup thinly sliced radishes
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup fat-free buttermilk
  • 3 tablespoons minced fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced

What you’ll do:

  • Cook pasta according to package directions, omitting the fat and salt.
  • Add peas and the shrimp the last 2 minutes of cooking.
  • Drain and rinse with cold water; drain.
  • Combine the pasta mixture with the radishes in a large bowl.
  • Combine the mayonnaise and all the remaining ingredients in a bowl and stir with a whisk.
  • Pour the dressing over the pasta mixture, tossing to coat.
  • Cover and let stand for 20 minutes.
  • Serve at room temperature or cover and refrigerate until ready to serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Bacon and Shrimp Pasta Toss

Five ingredients (not counting olive oil and salt) and ready in under 25 minutes.  Now that’s a dinner to get excited about.  Recipe serves 4.

What you’ll need:

  • 8 ounces uncooked penne
  • 2 slices bacon
  • 5 garlic cloves, minced
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 5 cups baby spinach
  • 1/2 teaspoon salt

What you’ll do:

  • Cook the pasta according to package direction, leaving out the added salt or fat.
  • Before draining, reserve 3/4 cup of the cooking water.
  • Cook the bacon in a large skillet over medium heat until crisp.
  • Remove the bacon and reserve the drippings.
  • Crumble the bacon.
  • Add the garlic to the bacon drippings and cook for 30 seconds, stirring constantly.
  • Add the shrimp and cook 1 1/2 minutes on each side or until cooked through.
  • Remove the shrimp and set aside.
  • Add the reserved 3/4 cup pasta water and olive oil to the pan.
  • Bring to a boil.
  • Boil for 30 seconds, stirring constantly with a whisk.
  • Add the pasta to the pan and cook 1 minute, tossing to combine.
  • Stir in the spinach, shrimp and salt.
  • Top with crumbled bacon.
  • Serve immediately.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!