Shrimp


The Whole30 is over and now we are reintroducing some of the foods we weren’t able to eat on the program.  Dairy.  Grains. Legumes. Gluten.  But the other days are compliant so we aren’t done with the ‘special’ foods yet.

The Pesto Shrimp with Cherry Tomatoes was on my menu today.

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The pesto is made with spinach, basil, walnuts, and garlic.  It was good, but I did miss the Parmesan cheese I usually have in it.  Mixed with the shrimp and some tomatoes {I didn’t have cherry ones so I cut up some regular ones I had canned last summer.}

So very good.  And quick.

It appears that Shrimp has become my go-to meal when I want something quick.  I always have it in the freezer.  It is easy and quick to fix.

The recipe is from  The Whole30: The 30-Day Guide to Total Health and Food Freedom (pg 359). Want to try it?  I found the recipe on the Whole30 blog.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

For the last few days I have been reading It Starts with Food which has been very helpful in understanding the Whole 30 program.  It’s one thing to follow a program.  It’s another thing to understand how and why it works.  I wish I had found this program many years ago for many reasons.

But, anyhoo… I am still cooking from The Whole 30 guide etc. and still eating really well on really good food.  This is Day 18 and for dinner I fixed a good healthy Whole30 meal.

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This chicken stir-fry included broccoli, mushrooms, green beans, carrots, and green onions.  For the cooking fat I used a mix of coconut oil and sesame oil which gave it  great flavor. On the plate I added a little Coconut Aminos (since I cannot have soy sauce) and that added more to the flavor.

The dish was clean, light, and filling.   The chicken is browned and right before it is finished you throw some garlic and ginger into the saucepan.  Remove the chicken and wipe out the pan.  I think this would have been better if the garlic and ginger would have been left and just added more oil and then the veggies.  But I always follow the recipe the first time.  No matter how you fix it – it’s good.

The recipe is from  The Whole30: The 30-Day Guide to Total Health and Food Freedom  page 340.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

As some of you know Kayte, Leslie, and I started the Whole30 program last Wednesday. Now on day 9 we are doing well.  We keep track of each other, encourage each other, and keep each other going.  It is easier when you have other people on your side.

I modified some of the recipes from Low-Fat, Low Cholesterol Cooking to finish off February. For March I am using The Whole 30 guidebook as my Cookbook.  There are lots and lots of great recipes in there so it won’t be hard to eat well for 30 days or share with y’all for Cookbook Countdown #15.

Like this recipe:

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 romesco garlic shrimp with zucchini noodles.  [Recipe is HERE}

This was very very good and very easy to put together.  I used my new gadget – I could no longer resist purchasing a Spiralizer – to make the zucchini noodles.  So much fun to use.  

The romesco sauce is a tasty combination of tomatoes, onions,  garlic, almonds, chili powder, paprika and red wine vinegar. Delicious!

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This week we are visiting the Orient.  At least their cuisine.  The Orient includes many different countries with many different cuisines.  We had our choice of The Middle East, India, China,Indonesia, Japan, Vietnam just to name a few.  So our choices were wide open. I went with a Thai dish.

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Shrimp with Thai Coconut Curry Sauce

Lots of flavor in this dish. Red/yellow/orange bell peppers,  Onions,  Green Thai Curry paste, coconut milk all coming together for a delicious spicy dish.

I just started cooking with  coconut oil and I love it  It has kind of a nutty fragrance with a clean fresh taste in your dishes.  I may never go back to canola oil again.

Since this is from Ellie’s You Have it Made this is a dish where the sauce can be made ahead of time and either freeze the sauce or chill it for up to two days.  That’s a good thing because I am the only one who will eat it and didn’t want it to go to waste.  I made the whole recipe but only used about a fourth of the sauce for lunch. The rest I will p0rtion out and freeze.  Nice to have a meal almost made in the freezer.

Ellie suggests serving over jasmine rice but since I started Whole 30 I cannot do that.  I just used a little of the sauce with some shrimp. And if you don’t want the rice use a spoon to eat this because you won’t want to waste a drop of the sauce!

What dishes did the other EwE members make -> Travel to the Orient with us.

And if you would like to cook along with us just visit Eating with Ellie and join in the fun.  Themes are on the right. We don’t include the recipes because we want you to enjoy lots of Ellie Krieger by purchasing her cookbooks.

The spices of India are some of the most fragrant in the world.

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Added to one of Madjur Jaffrey’s dishes and you have perfection.  As in…

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shrimp in a dark sauce aka Rasedar jhinga

I served it with some saffron rice and it was…eh…good…but not as good as so many of her wonderful dishes.  I think it may be my fault.  I don’t think I let the garlic/onion/ginger paste brown long enough.  Or I may not have let it cook long enough period.  But I’ve got leftovers and I bet they will be tasty after the flavors have had a chance to blend more.

The recipe is from Madjur’s Indian Cooking page 119.  I also found it HERE!!

This is potluck week in I Heart Cooking Clubs so there will be lots of varied and wonderful dishes to visit.

Thank you, Gaye, for choosing pasta for this week’s Eating with Ellie theme. It is my all time comfort food. And then I made a shrimp pasta and it was the ultimate cool night dinner.

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White wine, lots of Parmesan along with asparagus and cherry tomatoes in this one.  And lots of good flavor.

My only complaint:  it was a little dry.  I added in the pasta water to make it saucy but  I may not have added enough {recipe calls for 1 cup}.  I was afraid it would be too wet.  I was wrong.  I would definitely make this again.  But with more pasta water added.

The recipe is on page 161 of Ellie’s The Food you Crave. You can also find it HERE.

For more Ellie Pastas visit Eating with Ellie.

November!  Really? Sheesh!  This year went by so quickly.  I turned around and it was nearly over.  But there are some good things to come this month.  Thanksgiving if you are American. Daylight Savings Time – NOT!! American Elections FINALLY OVER!!! And a new cookbook for November Cookbook Countdown.

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This was a gift from a friend several years ago. At least 12 years ago.  And in all that time I don’t think I have used it once.  That is ending this month thanks to Cookbook Countdown.

Frog Commissary is the offspring of Steve Poses’ first restaurant, Frog, which the restaurateur opened in 1973, and The Commissary, which he inaugurated a few years later. The restaurant was one of the first local eateries to list its offerings on a blackboard, and it offered an upscale menu. With a laid-back atmosphere it is a popular eatery. The cookbook, which came out in 1985, contains some of it’s most popular recipes. So if you cannot get to Philly….

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Shrimp with Soy, Garlic, Ginger, and Lemon

Butterfly Shrimp in a rich garlic, ginger, soy, sherry sauce.  How can you go wrong with that?

The ONLY thing I would change – I thought the sauce was too thick. Next time I will thin the sauce a little.  You couldn’t really taste the shrimp.  But all the other flavors ….oh, yeah!

MARINADE

    18 shelled, butterflied shrimp with the tails left on {I left the tails off – less messy when eating}
    1 1/2 tablespoons soy sauce
    1 tablespoon minced fresh ginger
    2 tablespoons lemon juice
    1 teaspoon minced garlic
    1/4 teaspoon pepper
    2 tablespoons medium-dry sherry {I used a dry white wine}

SAUCE

    The strained marinade
    1/3 cup water
    2 teaspoons cornstarch

SAUTE

    2 tablespoons com oil
    1 teaspoon minced garlic
    % teaspoon’ minced fresh ginger
    1/2 cup cubed sweet red peppers
    1/2 bunch watercress with I” of the sterns cut off {I left this out – couldn’t find any}
    Hot cooked rice or oriental noodles

MARINADE: In a medium bowl combine the shrimp and marinade ingredients,Set them aside in the fridge for about an hour. Drain shrimp the marinade and set the strained marinade aside.

SAUCE:Mix the water and cornstarch with the reserved marinade and stir well to dissolve the cornstarch. IN a small saucepan Bring the mixture to a boil while
stirring and cook for 1 minute. Set aside.

SAUTE: In a large skillet heat the oil. Add the shrimp, garlic, and ginger and stir-fry over high heat for 30 seconds. To the stir-fry add the peppers and cook for another 30 seconds. Pour in the sauce and bring the mixture to a boil, while stirring. Remove the pan from the heat and immediately add the watercress. Serve at once over rice or oriental noodles.

I served mine over some stir fried vermicelli and it was perfect with this dish.

You can find the recipe on page 106.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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