Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts

Monday, March 20, 2017

Portobello Mushrooms Stuffed with Spinach


Contrary to popular belief, I do not live off cakes and comfort foods. Sometimes, I even eat something really healthy! This was a new recipe for me. Portobello mushrooms were on sale, so I nabbed some without the vaguest idea what I would do with them. Happily, I planned to cook shrimp for dinner.

All the recipes I looked at involved chopping shrimp to stuff the mushrooms. While that sounds very tasty, I had bought lovely super large shrimp, and I wasn't about to chop them to bits. While the large shrimp cost more, I have found we usually only eat ten of them, which makes them much more affordable.

I happened upon a Kraft recipe in which they used one of their salad dressings, so if you use a bottled oil and vinegar type of dressing, you could use that if you like. I made a simple dressing of my own. I also added olives to the stuffing, and a slice of cheese for the top. It's not much cheese, just enough to add a little flavor and break up all those veggies!

Portobello Mushrooms Stuffed with Spinach
(makes 2, double for 4)
Based on a recipe by Kraft.

2 tablespoons olive oil
1 teaspoon balsamic vinegar
dash of salt
1/4 teaspoon thyme
pinch of sage
2 portobello mushrooms
1 large garlic clove
12 large black olives
10 ounces (3 very large handfuls) of baby spinach
2 thin slices of cheese (I used smoked Gouda)

Preheat oven to 400. Grease a pan or line it with parchment paper.

Whisk together the olive oil, vinegar, salt, thyme, and sage. Remove the stems from the mushrooms and chop. Using a spoon, remove the gills from the mushrooms and discard.

Brush the tops and bottom of the mushrooms with the oil mixture. Pour the rest into a deep pan and heat.

Mince the garlic and chop the olives. Add the garlic, olives, and chopped mushroom stems to the pan. Cook 2-3 minutes. Add the spinach and cover. Cook about 2 minutes until it begins to wilt. Turn the spinach a bit. Cook another 2 minutes.

Fill the mushrooms with the spinach. Roast in oven 14 minutes, add one slice of cheese to each mushroom and roast another 4-6 minutes.


Mushroom on left has gills. Mushroom on right is after removal.
Chopped mushroom stems, garlic, and olives.
Brush caps with vinaigrette.
Add chopped items to remaining vinaigrette.
Add spinach.
Roast!
I cooked my shrimp in the same pan.

Eat your veggies and have your shrimp, too!

Cover reveal! I'm so in love with this cover!

Thursday, August 4, 2016

Thai Curry Shrimp and Bonus Smoothie! #recipe @lucyburdette





LUCY BURDETTE: Though I love Thai food, generally Thai curry is high in sodium and certainly soy sauce is. But this stir-fry accomplishes the goal of tasting like Thai food-- and tasting delicious! Vegetables can be interchanged according to the season and your taste.


Ingredients

Unflavored cooking oil such as canola
1 to 2 tablespoons curry powder, to taste
One half can organic coconut milk
One red bell pepper, seeded and cut into strips
1/2 pound uncooked shrimp, peeled and deveined
One bunch broccolini
Snow or sugar snap peas
One large clove garlic chopped
1 inch piece of fresh ginger chopped
Eight fresh basil leaves
 

Chop the broccolini, peas, and scallions into bite-sized pieces and saute until soft. Scrape these onto a plate and set aside. Sauté the shrimp very briefly, and add them to the plate with the vegetables.
 



Heat another tablespoon of oil in the frying pan and sauté the garlic, ginger and curry powder on lower heat for a minute or two. Add the coconut milk and stir well. 

 


Mix the vegetables and shrimp into the sauce, adding 1 to 2 teaspoons of low sodium soy sauce if you choose. Bring everything to a simmer and cook a few minutes until the shrimp are pink. Stir in the basil leaves and serve over rice.

Now, lucky you, you have half a can of coconut milk to use in a smoothie the next morning. Add the coconut milk, 1/2 cup unflavored and unsweetened almond milk, one half banana, and 1/2 cup frozen strawberries to a blender. (Blueberries or other various berries maybe substituted to suit your taste.) Whir everything together until smooth. And enjoy!















The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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Thursday, March 31, 2016

Lemon Garlic Shrimp Pasta #recipe #giveaway @LucyBurdette



 
LUCY BURDETTE: Yet more lemons—yikes! But lemons are a low-sodium diner’s friend, besides being delicious and chock full of vitamin C. This recipe is fast (except for peeling the shrimp) and perfectly suited for company. I found that I didn’t miss salt at all in the finished dish. You can increase or decrease the garlic to your taste, and add grated lemon zest if you like a stronger flavor.
Ingredients:

  1 pound pasta, good quality please
  5 or so Tablespoons of unsalted butter
  3 cloves garlic, chopped
  1.5 pound large shrimp, peeled and de-veined
  freshly ground pepper
  1/4 cup lemon juice
  1 lemon, cut into slices, then slices halved
   handful of chopped parsley

Directions:

Once all the ingredients are prepared, put the pasta water on to boil. When the pasta is about 5 minutes away from al dente, prepare the shrimp.
Melt the butter over medium heat. Saute the garlic until soft but not brown. Add the shrimp in one layer, grind the pepper over top. About a minute in, flip over. Cook until pink and beginning to brown, maybe 3 minutes in total; don't overcook or shrimp will become rubbery.

Add the lemon juice, optional lemon zest, parsley and sliced lemons, and stir to combine. drain the pasta and place it in a big serving bowl, then scrape the shrimp and seasoning over the top and mix. Serve with a green salad.

To celebrate its publication next Tuesday, I have one copy of the forthcoming KILLER TAKEOUT to give away. To be entered, please share this post on Twitter or Facebook or Pinterest and then leave a comment here with your email.

Here's an easy tweet:


Tweet: Lemon Garlic Shrimp Pasta! #recipe #giveaway @lucyburdette http://ctt.ec/5nN61+

You can order this wherever books are sold--it will be published on April 5! 



Monday, January 11, 2016

Garlicky Baked Shrimp



If there is one thing we have learned here at Mystery Lovers Kitchen, it's that casseroles only photograph well when they're fresh from the oven and still intact in the pan. Once a serving spoon hits the pan, the delicious contents have a tendency to look like, well, mush.

So I don't want anyone to poo-poo this recipe based on the photos. I see this recipe all over the web and it may have come from Real Simple. Wouldn't surprise me.

There's a lot to love about this recipe. For starters, it's really easy. But as someone who often gets phone calls like this from friends– How would you like company tomorrow night? –my greatest joy is that I can create this tasty dish from ingredients in the freezer and the pantry. No hasty trip to the grocery store required!

I made it with one pound of jumbo shrimp frozen in a bag. There's the convenience factor. Is it better with fresh shrimp? Probably. But the "fresh" shrimp in my neck of the woods are, ahem, thawed. So as long as you have the basics, Panko, shrimp, and a little leftover white wine, you can whip together this dish in no time.

It was a runaway success with all my tasters. The Panko gives the shrimp just the right amount of crunch without stealing the show. I found salt and pepper to be adequate but I couldn't help wondering what would happen if I used Old Bay Seasoning instead . . .

Garlicky Baked Shrimp

1 pound raw shrimp
4 cloves garlic, minced
2 tablespoons white wine
salt and pepper
4 tablespoons melted butter
1/2 cup Panko bread crumbs
2 tablespoons fresh Italian-leaf parsley, chopped (optional)
half a lemon (optional)

Preheat oven to 425. Peel and clean shrimp. Place in a bowl with the minced garlic and the white wine. Turn a few times to mix and pour into a 9x13 baking dish. Spread out the shrimp so they are not on top of each other. Sprinkle with salt and pepper.

Mix together the melted butter, Panko, and parsley. Use your fingers to distribute the mixture over the shrimp. Bake until the shrimp are pink and done, about 15-18 minutes.

Peel frozen shrimp. (Just run some water over them, they'll thaw fast.)
Mix with white wine and garlic.
Sprinkle with Panko mixed with melted butter.
You can barely see the shrimp!

 

Saturday, August 8, 2015

Speedy Shrimp Pasta in a Pan

By Victoria Abbott aka Mary Jane and Victoria Maffini

Please join us in congratulating Daryl for the release of Fudging the Books and Peg for Berried Secrets!  What a week.

And now onto our recipe and GIVEAWAY!  

We love dinners in a pan. They’re fast and fun and surprisingly tasty.  We were waiting for things to cool off before trying this one again, but then we decided what the heck. 

SPEEDY SHRIMP PASTA IN A PAN





This one is so easy and fast, especially if you have a bit of leftover pasta.  We didn’t (having used it all in salad), but face it, it takes a few minutes to cook some up.  We used linguine but have liked this with rotini or bows as well.  Just use your favorite.  While the water’s boiling, you can defrost your shrimp and slice your green onions, mince your garlic, squeeze the lemon and heat the pan. 

You will need:

1 tablespoon olive oil
2 teaspoons butter
2 green onions, green and white parts, sliced
Juice of one lemon
2 cloves of garlic, minced (or two tablespoons prepared – we are not above this trick)
2 tablespoons parsley, fresh or prepared
1 pound frozen peeled shrimp, thawed and patted dry
1 tsp sugar
Salt and pepper to taste
Eight to ten ounces cooked pasta (more if you like more)
Grated Parmesan cheese


All you do is:
Boil water and cook pasta according to package directions.  Don’t overcook as it’s heading for that pan. Drain pasta when cooked.  Someone here added a bit of butter and it wasn’t MJ.  Never mind.  You could use leftover pasta. We won't tell!





Head the oil and butter in a large frying pan.  



 Cook the green onions for three minutes over medium heat. 



 

 They will smell great!  Add the garlic and cook for another minute or two.  Don’t let the garlic burn.  


Add the thawed, dried shrimp.





 Sprinkle with the teaspoon of sugar. This makes quite a difference in bringing out the flavor of the shrimp.




Cook stirring until the shrimp is pink, about three minutes. Don’t overcook! 

Add parsley and lemon and heat through, stirring,  a minute or so.

Add drained pasta to the pan and mix well.   




Heat for another minute or so and you’re done.  



 Sprinkle with grated Parmesan and serve with a simple salad.  

This is a easy dinner that takes only about ten minutes (not counting the pasta and depending on how fast you chop and mince).  It a regular feature on our menu

Enjoy! And use the time saved to read a good book.

WHO ARE THESE PEOPLE?








That shadowy body known as Victoria Abbott is actually artist and photographer Victoria Maffini and her mother Mary Jane.  Together they write the book collector mysteries.  They are very happy to announce that THE MARSH MADNESS, the fourth in the series, is now available for pre-order by clicking the links below or through your favorite source of books!  It's out on September 1st!


If you haven't started this series yet, we're having a draw for a REVIEW COPY of THE CHRISTIE CURSE, first in the series. If you have read it, we're also offering you a chance to review The Marsh Madness. Two chances to win.  All you have to do is leave a comment!






 Just leave a comment below and your name goes in the hat.  Don't forget to leave your email address. Be lucky!






 

Or  Pre-order Kindle



They'd love it if you would friend them on Facebook where there's a lot going on.
 

Friend Mary Jane


Friend Victoria Abbott

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Friday, August 7, 2015

Shrimp Hobo Packs



I owe writer friend Tiger Wiseman a vote of thanks for introducing me to this recipe when we were spending time at her home in Vermont last month. She obtained the recipe from a friend, but then it appeared, with some variations, in the Boston Globe, and I knew I had to share. It’s a delightful summer dish, especially if you don’t like to cook in the heat: peel, slice and dice, put the contents in a foil wrapper, and stick them on the grill for a short time.

The great thing about this recipe is that you can adapt it to whatever you have on hand, combining protein, starch and veggies all in one packet. Add some herbs or spices and you’re done! And no cooking dishes to wash!


Shrimp Hobo Packs (makes 4 single-serving packets)

A few notes before you begin:

--Don’t skimp on the size of the shrimp; smaller ones may overcook. (Nice idea in theory, but my market doesn’t carry large uncooked shrimp. Don’t worry, the medium ones will taste fine.)

--Use non-waxy potatoes, and keep the slices thin so they’ll cook through.

--Put the potatoes and corn on the bottom of the packet because they require more cooking, and the seafood near the top.


Ingredients:


Vegetable oil, for foil
3 medium Yukon Gold potatoes, cut into ½-inch-thick slices
Salt and pepper
2 large ears corn, husked and cut into 10 pieces each (about one inch thick)
1 pound largish shrimp, peeled and deveined
1/2 pound kielbasa, chorizo, or linguica, cut into ½-inch-thick slices
One large or two small onions, thinly sliced
8 large sprigs fresh thyme
3 tablespoons butter, cut into small pieces
1 large lemon, ends trimmed, cut into 8 slices


by Sheila Connolly


Prepare a medium-hot fire in a charcoal grill (or preheat a gas grill on high for 15 minutes).

Putting them together:

Cut 4 pieces of heavy-duty foil, 18 inches long by at least 12 inches wide. Brush the center of each with oil (or use the spray-on kind).



Arrange the contents on the foil in the following order:

--about 6 potato slices in a single layer in the center of the foil (sprinkle with salt and pepper)

-- 5 pieces of corn

-- 4 shrimp

-- a quarter of the sausage slices

-- 2 sprigs of thyme

-- 4 pieces of butter

-- a sprinkle of pepper

-- 2 slices of lemon



Sliced and ready to go
Add 2 tablespoons of water (or wine or even beer), after loosely folding the long edges of foil up (to help contain the liquid). Fold together the top and bottom edges of the foil and then the sides several times, leaving some headroom, and crimping all the edges to seal tightly.




Place the packets seam side up on the grill and cover the grill (leave the vents open!). It will take about 15 minutes to cook the shrimp, corn, and potatoes on a charcoal grill. Remove and open packets, discard lemon slices and thyme sprigs, transfer contents to serving bowls, and serve at once with grilled bread to sop up the juices.



As I said, you can mix it up any way to want. For instance, you can shake up the shrimp with Old Bay seasoning (which is what I did), or other favorite spices such as smoked paprika. Or add minced garlic. It’s up to you! Have fun with it.






Okay, it's a winter scene. But it's a hot summer--I hope it will cool you off!

A Gala Event (Orchard Mystery #9), coming in October 2015. There's a wedding!

Available for pre-order at Amazon (and it may even be on sale!) and Barnes & Noble


www.sheilaconnolly.com