Game-Day Eats Delicious Game Day Food Recipes

Football food should be cheesy, delicious and fit for a crowd. But sometimes you want to mix in some healthy game day food that is delicious and budget friendly.

Here’s is list of my favorite foods for game day. They are all easy to make and under 30 minutes if you work fast and great for a crowd.

Shrimp Tostadas with Lime Yogurt

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil which makes it a little healthier. But has just enough to get that same golden crispiness. We are going to top these bad boys with adobo-marinated shrimp and a refreshing bean salad.

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Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.

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Black Bean Chicken Nachos and wine pairing

Black Bean Chicken Nachos: These aren’t the nachos from your local watering-hole. Our version loaded with black bean and sweet potato chili making for a hearty, nacho you’ll actually feel good about eating for dinner, top toasted flour tortillas with melted cheddar cheese, cilantro, and sliced radishes for a fresh, peppery-crunch.

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Oven-Fried Pulled Pork street Taquitos

Taquitos are a traditional Mexican dish consisting of rolled-up tortillas filled with meat, cheese, or veggies. They are then fried until crunchy. Here, we fill flour tortillas with pulled pork and then oven-fry them to get that satisfying crunch in each bite. The Taquitos are served with tomatoey-taco spiced dipping sauce, sour cream, and fresh cilantro.

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BBQ Pork Tenderloin Tacos Recipe

Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make.

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Garlic Steak Banh Mi Recipe with A Nice Cabernet

Garlic Steak Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.

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Curry Rolls Recipe with Spinach and Apricot Chutney

These crispy spinach curry rolls are India’s answer to burritos. A typically spicy Curry Rolls is rolled into roti, an Indian flatbread, and then fried until crisp. This version uses a heady combination of gingered, curried chickpeas and spinach as the filling acts as a stand in for paneer. An Indian cheese, and adds a bit of creamy, ooey gooey richness to the dish. On the side, there’s a sweet apricot chutney for dipping.

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Salsa Verde Veggie Enchiladas

Salsa Verde Veggie Enchiladas recipe: This Salsa Verde Veggie Enchiladas recipe is a perfect healthy meal for the family. The green enchilada sauce uses just three ingredients chopped fresh tomatillos, vegetable broth, and corn tortillas.

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Salmon Fajitas with Peppers, Onions & Tangy Slaw

This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.” It’s served with a cabbage slaw tossed in a sour cream and lime dressing.

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BBQ Shrimp Pizza with Roasted Broccoli

What happens when you combine BBQ sauce, wild US gulf shrimp, and dough– you get an amazing transformation– BBQ Shrimp Pizza. We know it’s a combo you may not normally consider, but, man, it is good and you will love it.

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Tuscan shrimp with tasty white beans

If you are looking for a quick seafood meal thank Shrimp is your go to favorite for quick-cooking seafood. Add a hearty cannellini beans and some tasty garlic bread. And you have yourself a worthy, quick one-pot meal.

This is a dish that can be thrown together quickly from ingredients that you can easily keep on-hand.  As long as you have some canned cannellini beans some shrimp and a couple of vegetables you have your self a tasty meal.

How to make Tuscan shrimp with white beans

Prep ingredients:

Before you start cooking we need to prepare the ingredients. First you need to rinse and drain beans. Next take your scallions and trim the ends. Then thinly slice your scallions and separate the dark dark greens. Take your celery wash and thinly slice and put to the side. Scrub your carrot, then halve lengthwise, and thinly slice into nice little half-moons. And finally pick and chop 2 teaspoons tarragon leaves, discarding stems.

Tuscan shrimp with tasty white beans

Sauté shrimp:

The simplest part of this recipe is gong to be sauteing the shrimp. Make sure to pat the shrimp dry. Than heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Than transfer to a plate for later.

Tuscan shrimp with tasty white beans

Cook vegetables and making the sauce:

Take one tablespoon oil and heat it in same skillet over over medium-high. Now add your celery, carrots, and scallion whites and light greens. Don’t forget to season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Now add your seafood broth concentrate or 1 cup of seafood stalk. Than put in your beans, 1 cup water if you use broth concentrate, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender about 2–3 minutes.

Make tarragon oil:

Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up. Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).

Tuscan shrimp with tasty white beans

Finish & serve your Tuscan shrimp:

Now its time to finish off the meal. Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving. Use your toasted rolls for dipping and you have a satisfying meal.

Shrimp & White Bean Sauté with Crusty Herb Rolls

This 20-minute meal will transport you to The French Riviera. Hearty white beans and juicy shrimp come together with veggies and aromatics in a quick one-skillet sauté. Toasted rolls soak up tarragon-infused oil, which adds a sweet-anise like flavor. Use them to sop up the seafood broth.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 2
Calories 720 kcal

Equipment

  • medium (10″) skillet

Ingredients
  

  • 1 pkt seafood broth concentrate
  • 10 oz pkg shrimp
  • 2 mini French rolls
  • ¼ oz fresh tarragon
  • 4 oz carrot
  • 2 oz celery
  • 1 oz scallions
  • 1 can cannellini beans
  • olive oil
  • kosher salt & ground pepper white wine vinegar or red wine vinegar

Instructions
 

  • Prep ingredients: Rinse and drain beans. Trim scallions, then thinly slice, keeping dark greens separate. Trim ends from celery, then thinly slice. Scrub carrot, then halve lengthwise, and thinly slice into half-moons. Pick and finely chop 2 teaspoons tarragon leaves, discarding stems. Halve rolls lengthwise.
  • Sauté shrimp: Pat shrimp dry. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Transfer to a plate.
  • Cook vegetables & sauce: Heat 1 tablespoon oil in same skillet over over medium-high. Add celery, carrots, and scallion whites and light greens; season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Add broth concentrate, beans, 1 cup water, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender, 2–3 minutes.
  • Make tarragon oil: Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up.
  • Toast rolls: Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).
  • Finish & serve: Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving, if desired, with toasted rolls for dipping.

Notes

ALLERGENS
Fish, Shellfish, Wheat and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword cannellini beans, French rolls, shrimp, tarragon
Tuscan shrimp with tasty white beans

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lettuce wraps 3

Four healthy Lettuce wrap recipes

I am such a huge sucker for lettuce wraps. They are so low in carbs always a plus. Lettuce wrap are the easiest, quickest meal you could ever make.

Four healthy Lettuce wrap recipes

And if you have a little skill in the kitchen, you could even get this on the dinner table in less than 15 minutes. And finally what makes Lettuce wraps so amazing they are budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?

Korean Steak Lettuce Cups recipe 

Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler. The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish. 

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.

Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad

Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.

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Shrimp Tostadas with Lime Yogurt

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil witch makes it a little healthier. But has just enough to get that same golden crispiness. We are going to top these bad boys with adobo-marinated shrimp and a refreshing bean salad.

Finally we whip up a quick lime yogurt to spread and put it on the warm tortillas for a thin layer of creamy goodness and to help the toppers stick to the crunchy base.

All Meals Plans

I am personally a huge fan of tostadas. They are one of my favorite Mexican dishes. I really love that they are so versatile. You can pretty much put anything on them from beef to shrimp even vegetarian style! I always like to start with a layer of something soft like avocado, refried black beans or salsa. But in this case we are going to use a nice lime Yogurt sauce.  

Shrimp Tostadas with Lime Yogurt

If yow want you can even add a little heat to the shrimp but don’t burn your mouth. You can adjust the spiciness of the shrimp up or down with how much jalapeño tabasco sauce and fresh jalapeños you use as some peppers are hotter than others. If you like a lot of heat, leave in the jalapeño seeds.

Preparing your ingredients for you Shrimp Tostadas:

Take your scallions and trim the ends, then finely chop into little pieces. Take 2 large garlic cloves and chop finely. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. The last part of your prep is to zest and juice lime, but make sure to keeping them separate.

Marinate shrimp:

In a medium bowl, combine 2 teaspoons of chipotle and half of the lime juice and half of the chopped garlic. Add shrimp to the large bowl and, season with salt. Toss the shrimp and make sure to coat the shrimp for maximum flavor.

Shrimp Tostadas with Lime Yogurt

Make beans & lime-yogurt:

Make sure to rinse and drain your black beans. Than in a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic. Add 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil. I am a big fan of seasoning to taste so make sure you sample and adjust salt and pepper as needed. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.

Time to Make tostadas:

This part is a little tricky so make sure you pay close attention. You do not want o burn the tortillas. Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).

Cook shrimp:

This is going to be the simplest part of the recipe. Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.

Shrimp Tostadas with Lime Yogurt

Assemble & serve your Shrimp Tostadas:

Its time to complete your meal. Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.

What you’ll need: 1 oz scallions 2 cloves garlic 1 oz fresh cilantro 1 oz chipotle chiles in adobo sauce 1 lime 12 oz large shrimp 1 can black beans 1 Tbsp red wine vinegar 7 oz 2% Greek yogurt 6 white corn tortillas coarse salt olive oil neutral oil, such as vegetable or safflower

Equipment: zester strainer small skillet

Shrimp Tostadas with Black Beans & Lime Yogurt

Tostadas—toasted tortillas—are usually deep fried. We cooked ours in a lot less oil, but just enough to get that same golden crispiness. These get topped with adobo-marinated shrimp and a refreshing bean salad. We whipped up a quick lime yogurt to spread on the warm tortillas for a thin layer of creaminess and to help the toppers stick to the crunchy base.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Mexican
Servings 2

Equipment

  • medium skillet
  • microplane or grater

Ingredients
  

  • 6 6-inch corn tortillas
  • 1 container Greek yogurt
  • 1 can black beans
  • 10 oz pkg shrimp 2
  • 1 oz chipotle chiles in adobo sauce
  • 1 lime
  • 1 oz fresh cilantro
  • garlic use 2 large cloves
  • 1 oz scallions
  • kosher salt & ground pepper red wine vinegar or white wine vinegar
  • neutral oil
  • medium skillet
  • microplane or grate

Instructions
 

  • Prep ingredients: Trim scallions, then finely chop. Finely chop 2 large garlic cloves. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. Zest and juice lime, keeping them separate.
  • Marinate shrimp: In a medium bowl, combine 2 teaspoons chipotle and half each of the lime juice and chopped garlic. Add shrimp, season with salt, and toss to coat.
  • Make beans & lime-yogurt: Rinse and drain black beans. In a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic, 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil; season to taste with salt. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.
  • Make tostadas: Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).
  • Cook shrimp: Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.
  • Assemble & serve: Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.

Notes

NUTRITION PER SERVING
Calories 790kcal, Fat 41.0g, Proteins 39.0g, Carbs 69.0g
ALLERGENS
Milk, Shellfish and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword eat healthy, shrimp, tacos

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5 Summer Taco Recipes

5 Summer Taco Recipes

Summer Tacos: Everyone loves Taco Tuesday it started out as another food trend but now its a staple in american culture. Tacos aren’t going anywhere. With such a grand selection and options like fish, beef, pork, chicken and vegan tacos. There is enough variation that your taste buds will never be bored.

Carne Asada Tacos and Petite Sirah

Carne Asada Tacos: One of my favorite things to make are tacos. First there are so many different kinds, fishpork, shrimp vegan and beef. And beef is what we are going to make today. This 20-minute recipe is simple to prepare and delicious. Juicy beef strips are coated in taco seasoning, then quickly seared. Beef makes the perfect filling for warm flour tortillas. Finished off with tomato salsa, a dollop of sour cream, and a squeeze of lime. A crisp salad rounds out the plate. And you have the perfect summer meal. View Recipe

BBQ Pork Tenderloin Tacos

Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make. View Recipe

Pulled Pork Carnita Soft Tacos 

Taco Tuesday is a thing, but why wait until Tuesdays when you can have tacos TODAY! This recipe is all about that super tender pulled pork piled high over soft flour tortillas. We add a few dollops of guacamole, tasty cabbage slaw, and finely sliced radishes make the perfect bite. And you can achieve all this in less than 30 minutes. View Recipe

Chile Spiced Fish Tacos with with Corn-Poblano Sauté

Chile-Spiced Fish Tacos with Corn-Poblano Sauté: Easy fish tacos, can be a one-way ticket to a summer paradise. We’re thinking amazing sunsets over the Pacific ocean after a long day in the surf. Sound like a place where you want to be? These chile-spiced fish tacos, are a great alternative to battered fish tacos. This recipe is coated in a dusting of Mexican chile powder and topped with fish tacos sauce, will take you there. The corn & poblano sauté with fresh cilantro is a festive side. View Recipe

Summertime Shrimp Tacos with Lime Crema

Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite. View Recipe

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Lemony Paprika Shrimp with Grits8

Lemony Paprika Shrimp with Grits and Wilted Spinach

Lemony Paprika Shrimp with Grits and Wilted Spinach: Shrimp and grits is a traditional Southern breakfast dish. Originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.

Lets prepare the ingredients:

The first thing you should to is Peel and very thinly slice 2 large garlic cloves. Than grate 1⁄2 teaspoon lemon zest for that nice little bight. Squeeze the juice from half the lemon, and cut the rest into little wedges. Next thinly slice the scallions at an angle. Grate cheese on large holes of a box grater, or finely chop.

Marinating the shrimp:

It is always important to make sure to pat the shrimp dry to make sure to take out the extra moisture. Transfer shrimp to a medium sized bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate the shrimp marinate for 15 minutes.

Lemony Paprika Shrimp with Grits 2

Making the grits:

Take a small saucepan, and add 2 1/4 cups water and 1⁄2 teaspoon salt and bring to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook. Make sure to stir occasionally to prevent sticking, watch carefully it should take about, 6–8 minutes.

Finishing the grits:

Once you have your grits perfect take it off the heat and stir in cheddar, scallions, several grinds pepper and a little salt. Cover to keep warm.

Sauteing the shrimp:

Now take a large pan and heat 3 tablespoons of olive oil over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.

Finish dish:

Now its time to finish the dish. Add spinach with shrimp and toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into bowls, top with shrimp, spinach, and pan juices. Finish off with a drizzle of oil. Serve with lemon wedges.

Lifetime Vibes Yummy Factoid

From Native American beginnings in the 1500’s to a 1980s restaurant boom, enthusiasm for this once humble dish continues to spread throughout the South and beyond.

Southerners now recognize the shrimp and grits dish as a staple dish in their every day diet. So much so that the South is sometimes referred to as the “Grits Belt.” Georgia has even named grits as its official prepared food. Even one of the South’ most influential rap groups, “Outkast”, sings about “fish and grits!”

What is so special about this seemingly simplistic meal?

Surprisingly, while grits has a rich and deep history in Southern cuisine. Up north, shrimp and grits has become a popular choice among upscale cuisine aficionados. The origin of grits’ can be traced back to the Native American Muskogee tribe’s. Preparation of Indian corn similar to hominy. The Muskogee were traditionally from the southeastern woodlands. They would prepare grits by grinding corn in a stone mill. Giving it the “gritty” texture from whence the name “grits” evolved.

Lemony Paprika Shrimp with Grits 3

From this tribe, the preparation was passed down to settlers in the area. Because hominy was used as a form of currency.

There are also known writings from the Gullah Geechee, who were descendants of slaves that were taken from West Africa. That mention meals similar to shrimp and grits. This is most likely because the Gullah slaves would periodically receive allowance or food, including grits from the slave masters.

Making the most of their local resources on the coast. The Gullahs would catch shrimp and other fish in nets. Cook them in a variety of ways, incorporating grits as a main staple.

Lemony Paprika Shrimp with Grits 5

More History

Since then, shrimp and grits has remained a breakfast dish. Mainly in the low country marshes near the Southern coast. Spicy shrimp and grits with Cajun flavors can be found at Magnolia’s in Charleston; some versions, like the one at Commander’s Palace (pictured at top). In New Orleans, top off shrimp and grits with a delicious barbecue sauce; or, you can stick with the more traditional dish, still found at Crook’s Corner in Chapel Hill, North Carolina.

Lemony Paprika Shrimp with Grits 4
Lemony Paprika Shrimp with Grits 1

Lemony Paprika Shrimp with Grits and Wilted Spinach

Shrimp and grits is a traditional Southern breakfast dish, originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • garlic use 2 large cloves
  • 1 lemon
  • 1 oz scallions
  • 1 1/2 oz cheddar cheese
  • 10 oz US Gulf shrimp
  • 1 1/2 tsp smoked paprika
  • 1/2 cup of quick-cooking grits
  • 3/4 cup of baby spinach
  • coarse kosher salt
  • freshly ground pepper
  • olive oil

Instructions
 

  • Prep ingredients: Peel and very thinly slice 2 large garlic cloves. Grate 1⁄2 teaspoon lemon zest. Squeeze the juice from half the lemon, cut the rest into wedges. Trim ends from scallions and thinly slice on an angle. Grate cheese on large holes of a box grater, or finely chop.
  • Marinate shrimp: Pat shrimp dry and transfer to a medium bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate until step 5.
  • Make grits: In a small saucepan, bring 2 1/4 cups water and 1⁄2 teaspoon salt to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook, stirring occasionally to prevent sticking, until grains are tender, 6–8 minutes.
  • Finish grits: Remove grits from heat and stir in cheddar, scallions, and several grinds pepper. Cover to keep warm.
  • Sauté shrimp: Heat 3 tablespoons oil in a large skillet over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.
  • Finish dish: Add spinach; toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into shallow bowls, top with shrimp, spinach, and pan juices and drizzle with oil. Serve with lemon wedges. Enjoy!
curry fish 5

Coconut Curry Bowl with Cod

Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.

There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.

Prepare the ingredients:

Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Cod & Coconut Curry Bowl with Brown Rice 1

Step one cook the rice:

Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

Next we cook some vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

Now we start making the curry & cooking the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

Cod & Coconut Curry Bowl with Brown Rice

Finally we finish the curry & serve:

Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

Recipes header
curry fish 5

Cod & Coconut Curry Bowl with Brown Rice

Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

Ingredients:

  • 2 cod fillets
  • cups light coconut milk
  • ½ cup brown rice
  • ½ lb cherry tomatoes
  • 1 lime
  • 2 cloves garlic
  • 6 small sweet peppers
  • tsps mustard seeds
  • 2 tsps curry powder

Instructions
 

  • Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.
    curry fish 1
  • Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
    Veggie & Sushi Rice Bibimbap 1
  • Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.
    curry fish 2
  • Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.
    curry fish 3
  • Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.
    curry fish 4

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Summertime Shrimp Fajitas with Lime Crema

Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite.

Summer time can be tricky, in terms of eating food. When it is hot outside you try to avoid heavy foods that are full of carbs that will slow you down. Also you don’t want to spend a lot of time in front of a stove. Or have the oven heating your house while you are baking. Shrimp Fajitas are the perfect summer dish for those hot summer days.

Shrimp Fajitas Recipe

The first step to creating the summertime dish is to prep the ingredients. First we take the onion and halve and thinly slice lengthwise. Next take your Poblano Pepper cut in half. Make sure to remove the stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together. Now that the hard part is over we move onto seasoning the shrimp.

I like to use frozen shrimp, it’s cheaper and most of the work is already done. Defrost shrimp and pat dry. Take a medium bowl, and toss the shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning.

Key to the perfect Shrimp Fajitas

The key to amazing Shrimp Fajitas is a sneaky little part of the recipe: it’s toasting the tortillas and making the crema. Heat a large skillet over high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Make sure to watch it closely because you don’t want to make the tortilla too crispy. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

The part B to the to amazing Fajitas is making the lime crema. In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 3 teaspoons lime juice. Make sure to season to taste with salt and pepper.

Shrimp Fajitas 10

Once you are done with warming the tortillas it’s time to cook the onions & peppers. Add some more oil to the same pan. Add peppers and cook for about 2 minutes. Next add onions and ½ teaspoon taco seasoning. Make sure to, stirring frequently you don’t want anything to burn. You will know that the onions are beginning to brown and peppers are crisp-tender, about 5 minutes.

Finally we cook the shrimp and corn. Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to the skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat and season to taste with salt and pepper. Now you have summer time Shrimp Fajitas.

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water. RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

Recipes header

Shrimp Fajitas with Poblano Peppers & Lime Crema

The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they're shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 2

Equipment

  • large skillet

Ingredients
  

  • 1 lime
  • 2 pkts sour cream
  • 5 oz corn
  • 6 6-inch flour tortillas
  • taco seasoning use ¾ tsp
  • 10 oz shrimp
  • ¼ oz fresh cilantro
  • 1 poblano pepper
  • 1 medium yellow onion
  • kosher salt & ground pepper
  • neutral oil

Instructions
 

  • Prep ingredients: Halve and thinly slice all of the onion lengthwise. Halve poblano pepper, remove stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together.
  • Season shrimp: Pat shrimp dry. In a medium bowl, toss shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning (save rest for step 4).
  • Toast tortillas: Heat a large skillet over medium-high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
  • Cook onions & peppers: Heat 2 tablespoons of oil in the same skillet over medium-high. Add peppers and cook, stirring, about 2 minutes. Add onions and ½ teaspoon taco seasoning. Cook, stirring frequently, until onions are beginning to brown and peppers are crisp-tender, about 5 minutes.
  • Add shrimp & corn: Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat. Season to taste with salt and pepper.
  • Make lime crema & serve: In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 2 teaspoons lime juice. (Add 1 tablespoons water if needed to loosen.) Season to taste with salt and pepper. Cut any remaining lime into wedges. Serve shrimp and veggies in tortillas with lime crema and remaining chopped cilantro over top. Serve with any lime wedges on the side.

Video

Notes

NUTRITION PER SERVING
Calories 740kcal, Fat 35.0g, Proteins 33.0g, Carbs 77.0g
ALLERGENS
Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fajitas, UNDER 30 MINUTES

Shrimp lettuce wraps

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Thai Shrimp Lettuce Wrap999

HOW TO MAKE SHRIMP LETTUCE WRAPS

Place the lightly sautéed shrimp on crisp lettuce leaves along with sticky sushi rice, chopped peanuts, and freshly torn mint for a light-as-air dinner that will have you on cloud 9.

Thai Shrimp Lettuce Wrap Recipe 28

The reason why i love this recipe is because of how easy it is to make. The first step is something every person can do cook rice. Place rice in a small saucepan or pot. Add 1 cup water and 1⁄2 teaspoon salt and bring to a boil.

Thai Shrimp Lettuce Wrap Recipe 8

Once the water is boiling reduce heat to low, cover and cook until rice is tender. it will take 15 minutes. Check every 5 minutes and stir to make sure the rice doesn’t stir. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.

The next step is to prep ingredients. Chop the ends of the shallot, halve, peel and thinly slice. Slice half of the Fresno Chile, remove stem and seeds. Make sure to cut the Chile in slim slices.

Next take a lime and Juice. A worth while investment is a Manual Citrus Press Juicer. Makes it so much easier to squeeze a lemon or a lime. I personally can not eat peanuts but if you are able just roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper and you are all prepped.

Key to this meal

To add that something special to this meal we need to make a tasty sauce. In a medium bowl, combine fish sauce, lime juice, 2 tablespoons of warm water, and 1 tablespoon sugar. Mix until the sugar is dissolve.

The final steps are sauté́ aromatics and cooking the shrimp. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile and sauté́ until shallots are softened and golden brown, about 3 minutes

Add shrimp and cook, stirring, for 1 minute. Last but not least add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm.

Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves.

Today’s quote is by Confucius. He was a Chinese teacher, editor, politician, and philosopher of the spring and autumn period of Chinese history. The philosophy of Confucius, also known as Confucianism, emphasized personal and governmental morality, correctness of social relationships, justice, and sincerity.

Thai Shrimp Lettuce Wrap Recipe Quote

Wine Pairing for Thai Shrimp Lettuce Wrap

Sangiovese

Body and Tannins: medium to full bodied, tannic

Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter”

Pairs Well With: soy and teriyaki sauces

Thai Shrimp Lettuce Wrap Recipe 29

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.


Recipes header
Thai Shrimp Lettuce Wrap Recipe 8

Thai Shrimp Lettuce Wrap Recipe with Mint, Sushi Rice

Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 512 kcal

Ingredients
  

Ingredients:

  • 5 oz sushi rice
  • 3 oz shallot
  • 1 Fresno chile
  • 1 lime
  • 1 oz cocktail peanuts
  • 1 romaine heart
  • 10 oz US Gulf shrimp
  • 1⁄2 oz fish sauce
  • 1⁄4 oz fresh mint
  • coarse kosher salt
  • freshly ground pepper
  • sugar
  • neutral oil such as vegetable or safflower

Instructions
 

The Recipe:

  • Cook rice: Place rice in a small saucepan with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, and water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.
  • Prep ingredients: Trim ends from shallot, then halve, peel and thinly slice. Thinly slice half of the Fresno chile, remove stem and seeds (save rest for own use). Juice lime. Roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper.
    Thai Shrimp Lettuce Wrap Recipe
  • Make sauce: In a medium bowl, combine fish sauce, lime juice (about 2 tablespoons), 2 tablespoons warm water, and 1 tablespoon sugar. Stir to dissolve sugar.
    Thai Shrimp Lettuce Wrap Recipe 1
  • Sauté́ aromatics: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile (or less depending on heat preference) and sauté́ until shallots are softened and golden brown, about 3 minutes
  • Cook shrimp: Add shrimp and cook, stirring, for 1 minute. Add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm and cooked through, about 1 minute more.
  • Assemble & serve: Line shallow bowls with lettuce leaves. Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves. Use lettuce leaves to scoop up filling, if desired, or eat with knife and fork. Enjoy!
    Thai Shrimp Lettuce Wrap Recipe 8

Video

Notes

Allergens Fish (1), Peanuts (2), Shellfish (3). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Simple Shrimp Fried Rice

Simple Shrimp Fried Rice with Snow Peas & Carrots

Why take out when you have the super simple shrimp fried rice recipe? This Shrimp fried rice recipe comes together in about 30 minutes. Features sweet shrimp, crisp veggies like snow peas, carrots, aromatic ginger and garlic. All the ingredients come together in a quick stir-fry with Jasmine rice coated in a tamari-sesame oil sauce.

Key to this meal

The best part about this dish is that it’s very easy to cook. But if there’s one tricky part it is when you’re about to cook the eggs and shrimp. First step, heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high. Add eggs and scramble until soft curds form, about 1 minute. The eggs will cook fast so please pay attention.

Transfer to a plate and break into large pieces. Wipe out the skillet. Add shrimp and 1 tablespoon oil to the same skillet, and cook over high heat, stirring, until shrimp are firm and just cooked through, 2–3 minutes. Transfer shrimp to a plate with eggs. 

TIPS FOR COOKING THE PERFECT FRIED RICE: 

Make sure to give your rice a quick rinse. This allows the rice to get rid of some of the starch, which creates cooked grains that aren’t too clumpy. All the good bits like the ginger chunks, scallions, egg and other tasty seasonings will then mix well with the rice. This allows you to have the flavor evenly distributed throughout the dish.  

REST YOUR RICE AFTER COOKING:

Once your rice is cooked, put it into a large bowl then place in the fridge to allow cool down. Let the rice stand for 1 to 2 hours until it’s fully cooled. Resting and cooling your rice allows excess moisture to evaporate, which also helps keep grains from sticking together. Any leftover plain rice you have in the fridge already will also work well in fried rice.

What shrimp should I use

Another recommendation I have is to use frozen shrimp. fresh is rare and can be expensive and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is a couple of days, and shrimp stored in the freezer retain their quality for up to a month.

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.


Wine pairing

Plum wine

Plum Wine or Umeshu (梅酒) is a Japanese liqueur made by steeping fresh Japanese plum (ume) in shochu/white liquor and sugar. The sweet and sour flavors with the fruity aroma are very appealing and you can make many kinds of drinks with it! 

How to drink it

  1. Place a glass in the freezer for about an hour. After an hour, the glass should have a slight frost on it. …
  2. Fill a glass halfway with ice cubes. …
  3. Pour the plum wine until it reaches the top of the ice cubes. …
  4. Add water if you want your wine to be less sweet.

Recipes header
Simple Shrimp Fried Rice

Shrimp Fried Rice with Snow Peas & Carrots

Why take out when you have the super simple shrimp fried rice recipe? This Shrimp fried rice recipe comes together in about 30 minutes.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 2
Calories 730 kcal

Equipment

  • large nonstick skillet
  • medium saucepan

Ingredients
  

  • ½ oz toasted sesame oil
  • 2 ½ oz tamari pods
  • 10 oz pkg shrimp
  • 1 oz fresh ginger
  • garlic use 2 large cloves
  • 4 oz snow peas
  • 1 bunch scallions
  • 5 oz jasmine rice
  • 4 oz carrot
  • 2 large eggs
  • apple cider vinegar or white wine vinegar
  • kosher salt & pepper
  • neutral oil
  • sugar

Instructions
 

  • Cook rice & carrots: Bring a medium saucepan of salted water to a boil. Scrub carrot, quarter lengthwise, and cut crosswise into ¼-inch pieces. Add rice to boiling water, and cook (like pasta), stirring occasionally, until almost tender, about 8 minutes. Add carrots and cook rice and carrots together until tender, about 4 minutes more. Drain, rinse with cold water, and drain again.
  • Prep ingredients: While rice cooks, trim scallions, then thinly slice, keeping dark greens separate. Trim snow peas, then halve crosswise. Peel and finely chop 2 teaspoons garlic. Peel and finely chop 1 tablespoon ginger. Beat 2 large eggs in a small bowl. Pat shrimp dry and season lightly with salt and pepper.
  • Make sauce: In a small bowl, stir to combine all of the tamari, sesame oil, 1 tablespoon vinegar, 1 tablespoon water, and 2 teaspoons sugar.
  • Cook eggs & shrimp: Heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high. Add eggs and scramble until soft curds form, about 1 minute. Transfer to a plate and break into large pieces. Wipe out skillet. Add shrimp and 1 tablespoon oil to same skillet, and cook over high heat, stirring, until shrimp are firm and just cooked through, 2–3 minutes. Transfer shrimp to plate with eggs.
  • Cook vegetables: Add snow peas, ginger, garlic, and scallion whites and light greens to same skillet. Cook, stirring, until snow peas are bright green, 1–2 minutes. Transfer to plate with shrimp. Add rice, carrots, sauce, and 1 tablespoon neutral oil; cook over high heat, pressing down to allow rice to crisp, tossing occasionally and repeating, until the rice is warmed through, about 5 minutes.
  • Finish & serve: Stir shrimp, snow peas, and eggs into rice, and toss until warmed through. Season to taste with salt and pepper. Serve fried rice topped with scallion dark greens.

Notes

NUTRITION PER SERVING
Calories 730kcal, Fat 32.0g, Proteins 35.0g, Carbs 76.0g
ALLERGENS
Sesame, Soy, Shellfish and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fried rice, rice, shrimp, shrimp fried rice

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Greek Style Shrimp scampi

Greek Style Shrimp Scampi Pan Roast with Tomatoes

Greek Style Shrimp Scampi: Pan roasting is my favorite way to prepare dinner. Pan roasts that feature quick-cooking shrimp is even better! Onions and tomatoes roasted first, then shrimp added at the last minutes of cooking. The shrimp and veggies , served on a bed of orzo flavored with dill and garlic. Topped with crumbled goat cheese and more fresh dill.


The keys to this meal

If you look at the instructions for this meal it’s very simple. but one of the trickiest parts is not to overcook the orzo. Add 1 cup orzo to boiling water. Stirring occasionally, until al dente, 6–8 minutes. That means slightly undercooked, so around the five minute mark taste of the orzo, it should have a slight stiffness in the middle.

Reserve ¼ cup cooking water for the last step. Once the orzo is al dente drain well. Return orzo to pot and add chopped dill, remaining chopped garlic, and 2 tablespoon butter and salt to taste. Cover to keep warm off the heat.

WHAT MAKES GREEK FOOD SPECIAL

What  makes Greek food unique? For me its the rich taste. Greece historically is a melting pot of cultures. Located between Europe, Asia and Africa, Greek food is full of fruits, cheeses, olive oil, wines, spices from around the region.

The main staple of Greek cuisine is olive oil.  Used in almost all of their dishes. It is produced from the olive trees prominent throughout the region. Adds a distinctive taste of Greek food.

wine pasta Mediterranean diet

Why is olive oil so good for you

About 14% of the oil is saturated fat, 11% is polyunsaturated, like omega-6 and omega-3 fatty acids. The predominant fatty acid in olive oil with 73%  is a monounsaturated fat called oleic acid. Studies suggest that oleic acid reduces inflammation and may even have beneficial effects on genes linked to cancer

olive oil

Why is Greek food so diverse: 

There is a great variety in Greek agriculture. That leads to Greek food having a variety of choices that makes it so good. The high diversification comes also from the great climate and rich local environment. This allowed for the Greek culture to develop different agricultural processes. Thus encouraging the local, very local, farming and a high diversification of ingredients and recipes.


Wine pairing

Pinot Noir

Body and Tannins: light, silky tannins, light-bodied

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.


Recipes header
Greek Style Shrimp scampi

Greek-Style Shrimp Pan Roast with Tomatoes & Herb Orzo

Pan roasting is my favorite way to prepare dinner. Pan roasts that feature quick-cooking shrimp is even better! Onions and tomatoes are roasted first, then shrimp is added at the last minutes of cooking.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine greek
Servings 2
Calories 770 kcal

Equipment

  • medium saucepan
  • rimmed baking sheet

Ingredients
  

  • 2 pieces feta cheese
  • orzo use 1 cup
  • 10 oz shrimp
  • ¼ oz fresh dill
  • 1 container grape tomatoes use half
  • 1 medium red onion
  • garlic use 2 large cloves
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the center. Bring a medium saucepan of salted water to a boil. Cover and keep warm over low. Peel and finely chop
  • 2 teaspoons garlic. Halve onion, then peel and thinly slice. Halve half of the grape tomatoes lengthwise (save rest for own use). Finely chop 1 tablespoon dill fronds and tender stems together, reserving a few fronds for garnish.
  • Prep shrimp: Pat shrimp dry, then transfer to a medium bowl. Add 1 teaspoon of the chopped garlic, 1 tablespoon oil, and a generous pinch each of salt and pepper, tossing to coat shrimp. Set aside until step 5.
  • Roast onions & tomatoes: On a rimmed baking sheet, toss onions, tomatoes, 2 tablespoons oil, and a generous pinch each of salt and pepper. Roast on center oven rack until tomatoes are jammy and onions are tender and lightly browned, 10–12 minutes.
  • Cook & season orzo: Add 1 cup orzo to boiling water and cook, stirring occasionally, until al dente, 6–8 minutes. Reserve ¼ cup cooking water for step 6, then drain orzo well. Return orzo to pot and add chopped dill, remaining chopped garlic, and 1 tablespoon butter. Cover to keep warm off the heat.
  • Roast shrimp: Add shrimp to baking sheet with onions and tomatoes, making sure they have direct contact with baking sheet. Roast on center oven rack until shrimp are curled and firm, 5–7 minutes.
  • Finish & serve: Add 2 tablespoons of the reserved cooking water to baking sheet with shrimp and stir to combine. Stir remaining cooking water into orzo to loosen. Serve herb orzo topped with shrimp pan roast. Crumble feta over top, then garnish with remaining dill fronds.

Notes

NUTRITION PER SERVING
Calories 770kcal, Fat 34.0g, Proteins 37.0g, Carbs 83.0g
ALLERGENS
Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dill, greek food, orzo, shrimp

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Salmon Provençal with Tomatoes

Salmon Provencal with Zucchini & Olives & Pinot Noir

Simple, clean, classic is the best way to describe this dish. Timeless Provencal-style dishes is considered the best of the Mediterranean. Served alongside zucchini, grape tomatoes, red onion, and briny Kalamata olives. The tasty salmon pan-roasted and squeeze of lemon and a few basil leaves.

Salmon Provençal with Tomatoes

What is this dish based on?

The Mediterranean diet has a long history of being  one of the healthiest diets. The history and tradition of the Mediterranean diet come from the historic eating and social traditions of the southern regions around Italy, Greece, Turkey and Spain.

Many people consider the Mediterranean diet a way of life. For thousands of years people living along the Mediterranean coast have indulged in a high-fiber diet. That include fruits vegetables, and including quality fats and proteins in small doses. This dish is ideal for the traditional food pyramid and a Mediterranean diet food pyramid they would look very similar.

Salmon Provençal with Tomatoes

Wine pairing

Pinot Noir and Freshwater Fish: Conventional wisdom is red wine with fish is a non starter, but that’s not always the case. Red wines have high tannin that makes the bites of fish taste like metal. Some red wines can be paired with specific types of fish, and actually strengthen the tastes from both the wine and the fish.

One red wine Pinot Noir has that ability. Pinot Noir is a light bodied red wine that is not as strong as many other varieties of red wine. Its lower amounts of tannins contribute to the idea that you can pair it with lighter foods such as seafood. The unique properties of Pinot Noir can be paired with almost anything. For fish, it’s best to go with a freshwater fish like salmon or trout that has dense, meaty flesh. Additionally, your fish dish should be on the heavy side served with a thick tomato or cream based sauce for maximum effect. With the right fish, the more complex flavors of a good Pinot Noir can be brought out mimicking the flavors of vanilla, clove, licorice and caramel.

TIPS FOR COOKING WITH SALMON:

Before you start cooking this meal here are some Tips about cooking Salmon that will take your meal to the next level.

Make sure you do not season the fish too soon before cooking. Seasoning the fish with salt and pepper before cooking will add some great flavor, but it’s also important not to season your fish to early. When you season too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish.

What temp should Salmon be cooked? When the salmon flakes easily with a fork, it’s ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. Serve immediately.


Recipes header
Salmon Provençal with Tomatoes

Salmon Provençal with Tomatoes

Simple, clean, classic is the best way to describe this dish. The flavors of Provençal-style dishes are considered timeless in the Mediterranean.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 490 kcal

Equipment

  • microplane or grater
  • rimmed baking sheet

Ingredients
  

  • ¼ oz fresh basil
  • 1 oz Kalamata olives
  • 10 oz pkg salmon fillets
  • garlic use 1 large clove
  • 1 container grape tomatoes
  • 1 lemon
  • 1 zucchini
  • 1 medium red onion
  • kosher salt & ground pepper

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Halve, peel, and cut all of the onion into ½-inch thick wedges through the root end. Trim ends from zucchini, then halve lengthwise and cut into ½-inch thick half-moons. Finely grate ¼ teaspoon lemon zest into a small bowl, then cut lemon into quarters.
  • Roast vegetables: Transfer onions, zucchini, grape tomatoes, and 2 of the lemon quarters to a rimmed baking sheet (save remaining lemon for your own use); toss with 1 tablespoon oil and season with salt and pepper. Roast on upper oven rack until vegetables just tender, 10–12 minutes.
  • Prep salmon: Peel and finely chop 1 teaspoon garlic. Pat salmon dry; season with salt and pepper. Into the small bowl with lemon zest, add half of the chopped garlic and 1 teaspoon oil, and stir to combine. Season with a pinch each of salt and pepper.
  • Roast salmon: Transfer remaining chopped garlic to baking sheet, then stir with vegetables to combine. Transfer salmon, skin-side down, to the baking sheet, then spread lemon-garlic oil over top. Roast on upper oven rack until salmon is cooked through and opaque, about 8 minutes.
  • Prep basil & olives: Meanwhile, coarsely chop olives, removing any pits, if necessary. Pick and coarsely chop basil leaves, discarding stems.
  • Finish & serve: Transfer olives and basil to the baking sheet, stirring to combine with the vegetables. Using tongs, squeeze the roasted lemon wedges over the vegetables; season to taste with salt and pepper. Drizzle salmon and vegetables with a little olive oil, and serve.

Notes

ALLERGENS
Sulphur dioxide and sulphites and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
NUTRITION PER SERVING
Calories 490kcal, Fat 32.0g, Proteins 34.0g, Carbs 24.0g
Keyword rice, salmon, simple vegan stir fry