This is a gorgeous, spicy recipe that can be put together in half an hour. There are a number of variations - mine is a little sweeter than some, and with an extra kick. My husband described it as “a tangy puttanesca with shrimp.”
1/2 cup (or more) spicy Sicilian green olives, pitted and chunked
2 T capers (with juice)
1 T sugar
2 T lime juice
saffron threads
2 bay leaves
salt and pepper
cilantro
hot sauce (I use a wonderful thai chili/habanero blend for real kick)
rice
1. Prep the shrimp and get the rice cooking.
2. In a deep skillet (I use a wok), heat a healthy splash of olive oil over medium-high, and saute the tomatoes, garlic, and onions until the onions are translucent.
3. Add the rest of the ingredients (shrimp excluded) and adjust the seasonings. Allow the mixture to come to a low boil; add a splash of water if the sauce is too thick.
4. Once the rice is ready, toss the shrimp into the sauce and let them cook just until their color changes and they begin to curl. Taste one - be careful not to overcook them. They’re just right when they’re still sweet and not at all chewy.
5. Serve immediately over rice and garnish with cilantro. I served mine with slices of fresh, ripe avocado and hot tortillas smeared with goat cheese mashed together with chipotle adobo and garlic. Yum!
The above photo comes from a great seafood blog detailing a different variation on shrimp Veracruzana. Check out Rachel’s Bite!
This is a light and beautiful dish, perfect for springtime brunches or those first outdoor meals of the season. If you don’t have access to good crab, try substituting shrimp or salmon. Even smoked salmon can be a delicious alternative to the sweetness of crab.
You will need:
1/4 lb. fresh asparagus, trimmed and cut into 2-inch spears
1/4 lb. snow peas, rinsed and chopped in half (green peas will work - discard the pods or use the frozen, bagged variety)
2 small carrots, peeled and thinly sliced
3 c cooked rice - I like to use leftover rice for salads, but freshly steamed will work just as well
1 plump ripe slicing tomato, or two roma tomatoes, finely chopped
1/4 cup minced parsley
3/4 lb. crab meat, precooked (or steamed directly before assembling the salad)
sprigs of basil, chives, and tarragon for garnish
1/4 c olive oil
3 T lemon juice
1 tsp mustard
2 tsp minced thyme, chives, and basil
salt and pepper
1. Combine the last four ingredients in a small bowl and whisk them together to make the dressing.
2. Bring a small pan of water to a boil. Have a bowl of ice water on hand for blanching. Add the asparagus to the pot once it boils, and cook for one minute, or until the color brightens and they are soft but still have some crunch to them. Remove with a slotted spoon and dunk in the ice bath.
3. Repeat with the peas and carrots, cooking each just until tender but still crunchy. Drain the cooled vegetables well.
4. Mix together the rice, cooked vegetables, tomato, parsley, and crab. Drizzle with the dressing and stir gently to combine. Serve on chilled plates with herbs for garnish.
Optional add-ins: very thinly sliced raw celery, water chestnuts, chunked hard-boiled eggs, sunflower seeds, and chopped scallions.
This preparation can be used on a number of different fish types, as long as the meat is dense enough to stand up to grilling, and the flesh has enough oil to retain part of its own flavor.
1. Mix together all the ingredients after the salmon and pour into a shallow, non-reactive dish (like a glass casserole).
2. Marinate the fish for an hour or longer, turning it occasionally and scooping sauce over the top.
3. Grill over medium high heat until the salmon is just cooked through, but not dry. Serve immediately.
If you want the same tang but would rather pan-fry the fish, allow the fillet to drip-dry after marinating, then lightly dust with flour and pepper before tossing it into a hot skillet with olive oil and a small amount of butter. Cook on both sides until golden brown (but not longer than 10 minutes total per inch of thickness of fish).
There’s nothing quite like mahi mahi for grilling: the flavor and texture are robust enough to stand up to bold marinades, but delicate enough to stay sweet and tender. With warmer weather on its way, it’s time to start thinking about barbecuing again! This can be prepared in minutes, and then set aside in the fridge for an hour or more while you throw together a salad and steam some rice; if you’re using a charcoal grill, the marinating time is the perfect amount for you to fire up the flames and let them settle to coals.
2-4 cloves garlic, peeled, smashed, and finely chopped
2 T minced fresh ginger
1/4 thinly sliced green onion
2 tsp sugar
2 tsp grated lemon zest
2 T olive oil
1. Rinse the fish, and place it in a single layer in a glass dish or other non-reactive pan.
2. Combine the remaining ingredients in a bowl, and then pour the mixture over the fish. Making sure the steaks are well-coated on all sides, cover the dish and let it marinate in the refrigerator for an hour or more.
3. Place the fillets on an oiled grill and cook for 3 to 4 minutes per side, turning pieces one and basting frequently with the marinade. Serve immediately.
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