:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Light and Easy

I often get stuck in a rut with our 'meal rotation', so this week I have been making new meals for dinner. Not only new meals, but healthy meals -- meals I have never made before. I noticed that the jumbo shrimp was on sale this week, so googled some shrimp recipes and came across a fantastic one! I had all of the ingredients in the house already with the exception of the shrimp and snow peas. This recipe is very easy, delicious and it is now a big winner in this house! Now, head on down to the market, get some fresh shrimp and snow peas and try this recipe! You won't be sorry you did!


Shrimp with Snow Peas

* 1 Tablespoon salt
* 2 Cups cold water
* 1 pound shrimp, peeled and deveined
* 1/3 Cup chicken broth (I use low sodium)
* 2 teaspoons rice wine
* 1 1/2 teaspoons soy sauce (I use low sodium)
* 1 1/2 teaspoons corn starch
* 3/4 teaspoons sugar
* 1/8 teaspoon ground pepper
* 1 Tablespoon sesame oil
* 2 Tablespoons minced garlic
* 1 teaspoon minced fresh ginger root
* 6 ozs+ snow peas, strings removed
* 2 Tablespoons chopped fresh chives
* 1/4 teaspoons salt

Directions

**Be sure to prep everything first (garlic, ginger, sauce, etc.). Once the cooking begins, it only takes minutes to complete the dish. To ensure that you don't overcook the shrimp, follow cooking times.**

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside for 5 minutes. Rinse shrimp and dry on paper towels.

In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.

Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger and 2 teaspoons vegetable oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.

Stir broth mixture into wok, and continue cooking until sauce thickens. Serve immediately. We served over rice. The only thing I may do differently next time is to double the sauce (broth) mixture. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Shrimp with Snow Peas

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Grilled Goodness

We love seafood in this house! We got some great shrimp on sale the other day at the market so we threw together some easy ingredients, marinated the shrimp and grilled them up. This is a quick, easy and delicious recipe, perfect for grilling season--which where we live, is all year round. Just typing about it makes me hungry. So, branch out a bit, get yourself some shrimp and get your grill on!

Marinated Grilled Shrimp

Serves 2

* 1 pound large, raw shrimp (I prefer to prepare this dish with the tails off/peeled and deveined)
* 4 cloves garlic, minced
* 1/2 Cup olive oil
* 1/2 cup fresh basil, chopped
* 2 Tablespoons balsamic vinegar
* 1 Tablespoon Worcestershire sauce
* 1 teaspoon hot sauce, or a few pinches red pepper flakes

Directions

Prepare shrimp if not yet peeled and deveined. In large Ziploc bag or large bowl, whisk all ingredients (except for shrimp) together. Add the shrimp and toss to coat. Place in refrigerator for 2-3 hours to marinate (cover if using bowl) stirring occasionally. Remove shrimp from bag or bowl and put on skewers. Grill over medium-high coals/heat for 3 minutes each side or until shrimp are cooked through. Do not cook too long or shrimp will become chewy. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Marinated Grilled Shrimp

:: Thursday's Recipe Rodeo ::

It's time for Thursday's Recipe Rodeo! This is the place to get some new recipes or a maybe even a twist on an old one. Feel free to take any recipe that is posted on here and use it as you please.

Although we have been smothered in smoke from the recent fires and covered in fog, the sun has made just enough of an appearance to keep it feeling like summer and when I think of summer food, shrimp comes to mind. It is light, delicious, diverse and easy to prepare.

Today's Round Up: Light and Easy

This is one of my new favorite recipes. I made it a while ago and have since adapted it from my namesake The Barefoot Contessa - Ina Garten. (Those of you who know my maiden name will get that)

Roasted Shrimp and Orzo

* Kosher or Sea salt
* Olive oil
* 3/4 pound (2 Cups) orzo pasta
* 1/2 cup freshly squeezed lemon juice (3 lemons)
* 1 tsp. lemon zest
* Freshly ground black pepper
* 1 - 2 lbs. shrimp, peeled and deveined
* 1 cup minced scallions
* 1/2 cup chopped dill (I often leave this out as Markus doesn't care for dill)
* 1 cup chopped fresh flat-leaf parsley
* 1 red bell pepper, diced
* 1 cucumber, unpeeled and diced
* 1/2 cup small-diced red onion
* 3/4 pound feta cheese, diced (crumbled is fine too)

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, bell pepper, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for at least 1 hour to allow the flavors to blend, or refrigerate overnight (BEST flavor is achieved this way!) It is fabulous served either cooled or at room temperature.

Remember, if you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, and if you don't have a blog and want to share a recipe with us, leave it in the comments!

Looking forward to getting some of YOUR recipes!

Click here for a printable version of Roasted Shrimp and Orzo