Asian Zucchini Noodle Stir-Fry with Shrimp

I was given a spiralizer for Christmas, and it's been so fun trying out different kinds of vegetable noodles!  This was my first time making zucchini noodles (which I discovered are often called zoodles?!).  The meal was super easy to put together, and the sauce tasted great.  But I ended up making rice to serve with everything because the sauce was pretty runny and the zoodles weren't substantive enough to soak up the extra juice.  And because we don't have to voice gluten.  So all in all, it was a yummy and simple meal, made better with a scoop of steamy rice.

recipe found here

1/2 cup chicken or vegetable broth

1/4 cup hoisin sauce

1 Tablespoon low sodium soy sauce

2 teaspoons cornstarch

3 Tablespoons olive oil, divided

1 Tablespoon minced garlic

1 teaspoon minced fresh ginger


1 pound jumbo shrimp, shelled and deveined


1 medium bell pepper, sliced


1/2 cup shredded carrots

2/3 cup sliced red onions

1 cup sugar snap peas

2 medium zucchini, cut into noodles


Toasted sesame seeds, for garnish

1. In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
2. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
3. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
4. Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
5. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

Shrimp and Couscous Paella

I'm all about simple and quick these days.  This definitely fit the bill.  We all liked it.




1 red bell pepper, chopped
6 green onions, chopped
4 garlic cloves, minced
3.5 cups chicken or vegetable broth (2-14.5 oz cans)
2 teaspoons ground coriander 
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper (I used just a dash so it wouldn't be too spicy for the kids, but would have preferred more for my own taste)
1 pound large shrimp, uncooked
2 cups couscous
2 cups frozen peas, thawed
1 tablespoon butter
sliced almonds, to garnish
fresh parsley, to garnish (optional)




In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.


Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.


Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.

Roasted Shrimp and Broccoli

This is is definitely going to show up again on our table soon.  Easy.  Quick.  Delicious.  Nutritious.  Everyone was a fan.  I added mushrooms because I had some on hand and Ryan and I both agreed you really need jasmine rice to make the meal.



2 pounds broccoli cut into florets (I like some stems attached)
4 Tbsp olive oil, divided
1/2 tsp ground coriander
1/2 ground cumin
1 1/2 tsp salt, divided
1 tsp pepper, divided
1 lb. shrimp, shelled and deveined
lemon zest from one medium lemon
cooked jasmine rice

Pre-heat oven to to 425.

On a large cookie sheet, toss together broccoli, 2 Tbsp. olive oil, coriander, cumin, salt and pepper.  Spread into a single layer and pop into the oven for 10 minutes.

Meanwhile, toss together one pound large shrimp with remaining 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper in a bowl. When the broccoli has been in the oven 10 minutes, add the shrimp to the broccoli and toss.  Put back in the oven for another 10 minutes.  Serve over a steaming bowl of jasmine rice with lemon wedges.

Paella

Jessie and I "challenged" each other to make one of our fall favorite meals.  This was the recipe she sent to me and it was de-li-cious!  We all loved it.  It made a ton, which we enjoyed as leftovers and shared with neighbors.  Jessie's recipe is here, but I ended up halving the amount of meat and thought there was still plenty.


5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
4 chicken tenders or strips
1 pound medium shrimp - peeled and deveined
1 onion, chopped
1 green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
3/4 teaspoon ground turmeric
3 1/2 cups chicken broth

Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.



Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in 1/2 cup of reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.


Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Slow Cooker Jambalaya

The only jambalaya I'd ever made came from a Zatarain's box, so this was definitely a step up in my book!  It had just the right amount of spice for my taste and was a much lighter version than I'm used to.  Since the rice doesn't cook in with the meat, you could even serve it with a crusty loaf as a non-traditional-jambalaya-stew-thing.  Maybe?!   

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1/2 pound andouille sausage, diced

1 (28-ounce) can diced tomatoes

1 medium onion, chopped

1 green pepper, seeded and chopped

1 stalk celery, chopped

1 cup chicken broth

2 tsp dried oregano

2 tsp Cajun or Creole seasoning

1 tsp hot sauce

2 bay leaves

1/2 tsp dried thyme

1 pound frozen peeled and cooked shrimp, thawed

cooked rice for serving

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth.  Stir in oregano, Cajun seasoning, hot sauce, bay leaves and thyme.  Cover and cook on Low for 7 hours or on High for 3 hours.  Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.  Discard bay leaves and spoon mixture over cooked rice.

Shrimp Salad with Lime-Buttermilk Dressing

I thought this recipe from Everyday Foods turned out a wonderful salad.  The dressing was more than enough for our family.


3/4 cup buttermilk
1 avocado, halved, pitted and peeled
1 tsp lime zest, plus 1/4 cup lime juice (from 2 limes)
salt and pepper
1 Tbsp vegetable oil
1 pound medium shrimp, peeled and deveined
3 hearts romaine lettuce, coarsely chopped
1/2 cup pumpkin seeds, toasted
1/2 cup fresh cilantro leaves

In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water.  Blend until smooth, 20 seconds.  Season dressing to taste with salt and pepper.

In a large skillet, heat oil over medium-high.  Season shrimp with salt and pepper.  Cook until opaque throughout, about 3 minutes, flipping once.  In a large bowl, toss together romaine, pumpkin seeds, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.

Dressing can be refrigerated in an airtight container for up to three days.

Shrimp in Spiced Tomato Sauce

Quick. Simple. Full of flavor. Easy to double and freeze. Better if you pay attention and buy peeled and deveined shrimp. Doh.


1 tablespoon extra-virgin olive oil
3/4 cup diced onion
1 tablespoon plus 2 teaspoons minced fresh ginger
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
1 teaspoon fresh grated lemon zest
28 ounce can whole peeled tomatoes
16 ounces (1 pound) peeled and deveined shrimp
cooked couscous, for serving
chopped cilantro, for serving

In a medium saucepan, heat oil over medium. Stir in onion and ginger - cook until the onion has softened, about 3 to 5 minutes. Stir in coriander, cayenne and lemon zest - cook, stirring, until fragrant, about 2 to 3 minutes. Add tomatoes, breaking them up as you go - bring mixture to a boil, then reduce heat to a simmer and cook for 10 minutes. Season sauce generously with salt and fresh ground black pepper.

Stir in shrimp and simmer until shrimp have cooked through, about 2 to 4 additional minutes. Serve each portion with couscous and a scattering of chopped cilantro on top.

This recipe also freezes well: after finishing the sauce, let cool to room temperature. Place shrimp in a 1-gallon freezer bag and pour cooled tomato sauce on top. Press out air, seal bag, and freeze flat. Store int eh freezer, up tot 2 1/2 months. To serve, thaw shrimp mixture in a refrigerator overnight. Transfer to a medium saucepan and bring to a simmer over medium-high, cooking 3-5 minutes longer until shrimp is cooked through.

Rice Noodle Salad with Chicken and Shrimp

This recipe has several different steps, but they aren't difficult and it was a tasty turn-out.


Marinade for the chicken and/or shrimp:
1 clove garlic, minced
2 T. coarsely grated ginger
1/4 c. cilantro, chopped fine
Juice of 2 limes
2 T. tamari (or soy sauce)
1/2 t. kosher salt
1/4 t. hot red pepper flakes
1/2 c. olive oil or sunflower oil

1. Mix all of the ingredients together. Marinate a half pound of shrimp (shelled) and 4 boneless chicken thighs or 2 boneless chicken breasts. Leave to marinate for at least half an hour. While you are waiting, start the barbecue and work on the rest of the salad.

For the salad:
1/2 lb. thin rice noodles, cooked according to directions on the package
1/4 c. granulated sugar
1/4 c. fish sauce (aka: Nam Pla)
1/4 c. rice wine vinegar
2 cloves garlic, minced
4 green onions, sliced into 1/2-inch lengths
2 eggs, beaten
1/4 t. hot red pepper flakes
1/4 c. fresh lime juice
1 c. snow peas, sliced thin
1/2 c. salted peanuts

In a large bowl, pour boiling water over the noodles. Let sit from 5 to 10 minutes, or until the noodles are soft enough to eat. Drain well and drizzle with sesame oil to keep them from sticking together. Scramble the eggs in a small skillet, just until cooked. Chop and set aside.

Mix the sugar, fish sauce and rice wine vinegar together. Set aside. At this time, you may want to start barbecuing the chicken and shrimp. For the shrimp, cook them on each side for a minute or two and then take them off the grill right away. Cook the chicken, skin side down, and let it get nice and crispy. Continue cooking the chicken until it is cooked through, then remove it to a cutting board and slice thin, skin and all.

In a large pot, heat a tablespoon or so of olive oil over medium heat and saute the garlic and half of the green onions for a few minutes. Add the rice noodles and the fish sauce mixture. Reduce the heat to medium-low and cook until the liquid is absorbed. Add the scrambled eggs, shrimp, chicken, the rest of the green onions, 1/4 teaspoon hot red pepper flakes, snow peas and lime juice. Mix well.

Sprinkle with chopped peanuts and cilantro. Serve warm or at room temperature.

Serves 3 or 4, depending on how hungry you are.

Baked Shrimp in Tomato Feta Sauce

A simple, but tasty dinner dish with lots of serving options. We chose pasta, but I think a crusty loaf would be better to soak up all the flavorful juices!


1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)


Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Serves 4.

Singapore Noodles

Ryan and I made this together for an in-house date night. It was fun to prepare and we both loved the combination of flavors. The description from the cookbook says: Dried mushrooms add an intense flavor to this lightly curried dish!


1/4 ounce dried Chinese mushrooms
8 ounces fine egg noodles
2 teaspoons sesame oil (I used olive oil for both oils)
3 Tablespoons peanut oil
2 garlic cloves, crushed
1 small onion, chopped
1 fresh green chili, seeded and thinly sliced
2 teaspoons curry powder
4 ounces green beans, halved
4 ounces Chinese cabbage, thinly shredded (we didn't use cabbage, but threw in some snow peas, zucchini, and broccoli)
4 green onions, sliced
2 Tablespoons soy sauce
4 ounces cooked jumbo shrimp, peeled and deveined (you could also substitute tofu for this to make it a vegetarian dish or chicken would be good as well)
salt

Place the mushrooms in a bowl, cover with warm water and soak for 30 minutes. Drain, reserving 2 Tablespoons of the soaking water, then slice.

Bring a saucepan of lightly salted water to a boil and cook the noodles according to the directions on the package. Drain, transfer to a bowl, and toss with the sesame oil. I also cut the noodles with my kitchen scissors so they are easier to manage in tossing and eating.

Heat the peanut oil in a preheated wok. When it is hot, stir-fry the garlic, onion and chili for 3 minutes. Stir in the curry powder and cook for 1 minute. Add the vegetables. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.

Add the noddles, soy sauce, reserved mushroom soaking water and shrimp. Toss over the heat for 2-3 minutes, or until the noodles and shrimp are heated through. Season with salt to taste.

Stir-fried Rice Noodles with Shrimp and Chicken

This recipe came from one of my favorite Asian cookbooks. It's pretty much like Pad Thai (which we love) and was so delicious! I served it with the Hot and Sour Eggplant.

Serves 4

8 ounces dried flat rice noodles
1/2 cup water
4 Tbsp fish sauce
1 Tbsp sugar
1 Tbsp fresh lime juice
1 tsp paprika
pinch of Cayenne pepper
3 Tbsp oil
2 garlic cloves, finely chopped
1 skinless, boneless chicken breast, finely sliced
8-12 raw shrimp, peeled, deveined and cut in half
1 egg
1/2 cup roasted peanuts, coarsely crushed
3 scallions, cut into short lengths
6 ounces bean sprouts
garnish with cilantro leaves and lime wedges

Place the rice noodles in a large bowl, cover with warm water, and soak for 30 minutes until soft. Drain.

Combine the water, fish sauce, sugar, lime juice, paprika and cayenne in a small bowl. Set aside until required.

Heat the oil in a wok. Add the garlic, and fry for 30 seconds until it starts to brown. Add the chicken and shrimp, and stir-fry for 3-4 minutes until cooked.

Push the chicken and shrimp mixture in the wok out to the sides. Break the egg into the center, then quickly stir to break up the wok. Cook over a medium heat until the egg is just lightly scrambled.

Add the drained noodles and the fish sauce mixture to the wok. Mix together well. Add half the crushed peanuts, and cook, stirring frequently, until the noodles are soft and most of the liquid has been absorbed.

Add the scallions and half of the bean sprouts. Cook, stirring, for 1 minute more. Spoon onto a platter. Sprinkle with the remaining peanuts and bean sprouts. Garnish and serve.

Shrimp Cilantro Fried Rice

Jessie posted this great recipe on her blog. Mmmmm . . .

2 teaspoons peanut oil

1 teaspoon dark sesame oil (I used Olive oil for all the oil)

1/4 cup finely chopped carrot (I used 1/2 cup)

1 teaspoon minced peeled fresh ginger

1/4 teaspoon crushed red pepper

3 garlic cloves, minced

4 cups cooked long-grain rice

1 cup chopped cooked shrimp

2 tablespoons low-sodium soy sauce

1/2 cup chopped fresh cilantro
I also threw in one green onion thinly sliced

Heat oils in a large nonstick skillet over medium-high heat. Add carrot, ginger, red pepper, and garlic; sauté for 1 minute. Add rice; sauté 2 minutes. Stir in shrimp, green onion and soy sauce; sauté 1 minute. Remove from heat; stir in cilantro.

Zucchini and Shrimp Tostada

This was the perfect meal for a sunny, (almost) summer evening. Delicious! And it went well paired with spiced-up black beans.


4 burrito-size flour tortillas (8-inch)
2 tablespoons olive oil
1 cup shredded Monterey Jack cheese (4 ounces)
1 garlic clove, minced
2 medium zucchini, quartered lengthwise and thinly sliced
Coarse salt and ground pepper
1 pound large peeled and deveined shrimp
1 tablespoon fresh lime juice
1/2 cup sour cream
3 scallions, thinly sliced

Preheat oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.

In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and top with sour cream and scallions.