Image courtesy of Wikipedia
Shrimp is one of those food I am always craving. Shrimp cooks fast and it can be used in many cooking applications. It is also quick cooking, and if you buy tail on and deveined shrimp, they are a convenience food. This recipe is so simple, but incredible delicious.
Shrimp also has many health benefits. Besides helping your balance your ratio of omega-3 to omega-6 fatty acids, shrimp are an excellent source of B-12 and selenium.
Spicy, Sautéed Shrimp
1 pound large shrimp defrosted, deveined, and shell removed
4 tbs melted butter, olive oil, coconut oil, or ghee
3 tsp red pepper flakes
1 tbs hot sauce or to taste
1 tbs butter
1/2 tsp ground cumin
1/2 tsp kosher or sea salt
1 cup flat leaf parsley or cilantro
2 tbs butter
pepper to taste
juice of one lime
drizzle of olive oil
- In a large bowl combine the shrimp, 3 tbs of fat, red pepper flakes, hot sauce, and salt. Stir to coat – the shrimp should be glistening. If you are using olive oil as your fat, you can store this bowl covered in your fridge overnight to make the next day.
- Heat a large saute pan over medium-high heat. Add 1 tbs of your fat. Your pan is ready when the oil shimmer or the butter stops bubbling. The fat should not smoke. If it begins to smoke, clean the pan and start the fat again.
- Add the shrimp to the pan. They should sizzle. Keep stirring the shrimp until they become opaque and firm. This took me about five minutes. You can add more fat at this point if it looks like there is not enough.
- Remove the pan from the heat and add the extra butter and pepper.
- Finish the dish with the parsley, olive oil. and butter.
I put this over a bed of sautéed greens for an easy meal.
As you know I love cruciferous vegetables and during winter I love to roast them. I have been experimenting with some recipes for curried cauliflower and cauliflower and onion gratin that are almost ready for the blog, but I have also found two amazing recipes that you have to try.
Today, I discovered a great recipe for Roasted Cauliflower with Red Chile, Cilantro and Lime at REMCooks. Roasting sweetens the cauliflower and adds a caramel flavor which should be enhanced by the cumin and the spice in this recipe. I am a huge fan of cilantro and lime in any combination. They both brighten the dish and add an almost floral quality to the dish.
Another recipe I have tried is the Cumin Roasted Cauliflower with Yogurt over at Smitten Kitchen. This is another recipe that relies on roasting to being out the sweet flavor of cauliflower and cumin to add smokiness. What I love about this recipe is the tang that feta-yogurt sauce adds to the equation. Again it brightens the flavor and the roasting and the salt both mellow out some of cauliflower’s inherent bitterness. This might be a good recipe for any supertasters in your life.
Please go over and check them out.
Look at that tight bacon weave
It’s bacon! Sometimes I just need to wrap things in bacon. I learned about bacon tapestry when I made a bacon explosion for my husband’s birthday. Sometimes I need my food in loaf form. This meal satisfied both of these desires in a big way. I made this loaf with a combination of turkey and hot Italian sausage because that is what I had in my fridge and because I thought it would be awesome. Turns out, it was awesome.
1 tbs butter
1 tbs extra-virgin olive oil
1 medium onion chopped
2 cloves of garlic chopped
1 lb ground turkey
1 lb hot Italian sausage
6 oz tomato paste
1 tsp white wine vinegar
Meatloaf raw next to the less successful porcini mushroom meatloaf.
2 tsp smoked paprika
1/2 tsp cumin
4 tbs Worcestershire sauce
2 large eggs
3/4 cup ground flax seed
1/2 tsp salt
1 tsp black pepper
1/2 pound bacon
- Heat oven to 375 degrees.
- Over medium heat, in a medium skillet, heat the olive oil and butter until the butter is melted.
- Add the onion and heat until they are translucent and tender.
- Add the garlic, paprika, salt, pepper, and cumin and saute until fragrant about 30 seconds.
- Add the tomato paste and mix with the other ingredient. Saute for another 30 seconds to add some caramel flavor.
- Finally, mix in the vinegar and Worcestershire sauce.
- Remove the mixture and allow to cool to room temperature.
- In a large bowl, mix the meats, eggs, ground flax seed and skillet ingredients. I use the tips of my fingers so I don’t over squish the meat and make the meatloaf dense.
- On a sheet pan or in a lasagne pan, form the meat into a loaf.
- You can either weave the bacon on top or just place it to cover the loaf. The weave does look cooler though.
- Sprinkle the bacon with smoked paprika and some grinds of black pepper. This would be the appropriate time to take pictures for facebook, twitter, or to text your friends your dinner to make them feel jealous.
- Place the loaf in the oven and bake for 55 – 60 minutes or until the internal temperature reaches 160 degrees. If the bacon is not crispy enough for your taste, turn on your broiler and cook for 3 – 5 minutes.
- Allow to cook for 10 minutes. This would be another good time to take pictures.
I loved this meatloaf. LOVED! This would pair well with roasted veggies and a salad.
Image via Wikipedia
As I mentioned before, I have been experimenting with homemade veggie chips. My favorite chips have become the kale. They are crispy, pleasantly salty, and have a nutty flavor. I grow kale in my home garden and
There are so many flavor possibilities with these chips and I thought I would share a few.
Flavored Kale Chips
Spicy, Smoky Kale Chips
Pizza-Flavored Kale Chips
Sour Cream and Onion Kale Chips
Sweet and Salty Kale Chips
Chili Lime Kale Chips
Salt and Vinegar Kale Chips