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.
Perloo (or, as it’s often spelled, pilau) is a specialty of the Carolinas: a hearty, one-pot rice dish descended from Middle Eastern pilafs and chock-full of a rich variety of meats and vegetables. This variation showcases shrimp and oysters, along with the kick of chilies and the smoky flavor of ham and kielbasa. This multicultural dish is great for potlucks or family dinners - delicious, filing, and easy to prepare.
You will need:
2 T olive oil
1/2 lb. country ham, finely chopped
1/2 lb. kielbasa, cut on the diagonal into quarter-inch thick slices
2 medium onions, chopped
1 red bell pepper, stemmed, seeded, and chopped
1 jalapeno, stemmed, seeded, and minced
2 T chopped flat leaf parsley
1 tsp. dried thyme
1/2 tsp. cayenne pepper
salt and pepper to taste
3 medium tomatoes, peeled and chopped
3 cloves garlic, peeled, smashed and chopped
1 c long grain rice
3/4 c chicken broth
25 medium oysters, shucked, with 1/2 c of the liquor reserved
1. Heat the olive oil over medium in a very large soup pot. Add ham and kielbasa and cook until lightly browned, stirring occasionally. Add the onions, peppers, jalapenos, parsley, thyme, and cayenne, then season with salt and pepper. Cook until soft - around 10 minutes.
2. Add the tomatoes and garlic and cook until a sauce starts to form - about another 10 minutes. Stir in the rice, chicken broth, and oyster liquor, and bring to a boil. Reduce the heat to low, and simmer, covered, until the rice is almost cooked - around 20 minutes.
3. Gently stir in the shrimp and oysters. Cover and continue to cook until the shrimp are bright pink and the edges of the oysters have curled - about 10 minutes. Be careful not to overcook. Season with salt and serve garnished with the chopped scallions.
With winter melting away, many of us are looking for lighter meals that fit with springtime appetites (and pre-summer diets). This is a gorgeous, tasty preparation - introducing your local market’s spring vegetables, as well as adding warm flavors to beat the chill that lingers in the air. It has the low-fat and flavorful benefits of poaching seafood and using the liquid for seasoning. It also incorporates a simple technique called “monter au beurre,” which involves whisking a small amount of butter into the broth at the last minute, producing a classic, satisfying velvety finish.
You will need:
olive oil
1 large leek, greens removed, thinly sliced
3-5 garlic cloves, smashed, peeled, and chopped
1 cup dry white wine
1 large can fat-free, low sodium chicken broth (or 2 cups low sodium vegetable broth)
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