Grilled Shrimp Boil from KatiesCucina.com #grilling #recipe

Memorial Day is this weekend. How did that happen? In case you’re entertaining I have a few delicious and easy-to-make grilling recipes to help you out this coming Memorial Day weekend. I love a good shrimp boil! But to be honest, I’ve never done it the traditional way… I’ve always done a grilled shrimp boil.

Grilled Shrimp Boil from KatiesCucina.com #grilling #recipe

A few years back I started making shrimp boil kebabs. They are great, but lets face it kebabs take time for skewering and take extra room on the grill. Why not dump all the shrimp boil contents on the top of the grill and let them sizzle for a few minutes. This recipe for a grilled shrimp boil is what I like to call easy entertaining. You can serve this up in large pasta bowls, on a large platter, or do what traditional shrimp boil practice is and serve it on top of the newspaper. I like minimal cleanup so when I make this recipe I like to serve everyone there portion of the grilled shrimp boil in large pasta bowls and I put a big bowl in the center of the table for shrimp peals and corn cobs!

Grilled Shrimp Boil from KatiesCucina.com #grilling #recipe

I also want to add that its rare of me to photograph food in its element. I’ve been making this recipe for years and when I started thinking about how I wanted to photograph the grilled shrimp boil I realized I should do it on top of the grill. So as our dinner cooked I began photographing making this one of few hot dinners my husband and I could enjoy! That is true food blogger style… I rush home and hurry up and cook so that way if I plan on photographing dinner that night its done as soon as possible for optimal lighting!

Grilled Shrimp Boil from KatiesCucina.com #grilling #recipe

Katie Original Recipe

Grilled Shrimp Boil

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 4

Grilled Shrimp Boil

Ingredients

  • 2 cups baby Yukon potatoes
  • 1 tsp old bay seasoning
  • 1 lb jumbo shrimp (peel on)
  • 1 ring kielbasa, cut in 2-3 inch chunks
  • 4 ears of corn, cut in half
  • 1/2 stick unsalted butter
  • 3 tsp old bay seasoning

Directions

  1. In a large pot, add a teaspoon of old bay seasoning and boil the baby yukon potatoes on medium-high heat for 20 minutes. Stir often, and set to the side after the 20 minute mark. You don't want your potatoes to be mushy but you want them to be almost cooked through for the grill.
  2. Preheat the grill to high heat, clean, and then reduce the heat to medium-low. Clean corn and cut kielbasa and set to the side.
  3. Melt 1/2 stick of unsalted butter and combine with 3 teaspoons old bay seasoning.
  4. Place drained potatoes, kielbasa, and corn (layer in this order) in a large bowl. Pour the butter/old bay seasoning mix over the large bowl filled with potatoes, kielbasa, and corn. Mix well to ensure that the butter mixture got on everything.
  5. Place the corn, potatoes, and sausage on the grill (save the butter in the bowl). Close lid and cook for 5 minutes, flip items over and cook for an additional 5 minutes. Add the cleaned shrimp to the butter bowl and toss to coat. Add the shrimp to the grill and cook for an additional 5 minutes. Serve immediately.
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Click Here for: Shrimp and Veggie Lo Mein Recipe from KatiesCucina.com #Recipe #Chinese #HomeTakeOut

Do you love home takeout? I do! I love takeout in general, but sometimes we don’t want to spend the money on eating out so I turn to my home-takeout method. About two months ago I stumbled across a recipe for Shrimp and Veggie Lo Mein. Ironically, although I’m not a big fan of lo mein at the local takeout joints I am head over heals for this Shrimp and Veggie Lo Mein I make at home. So much so that I have made this over a handful of times over the past two months!

Click Here for: Shrimp and Veggie Lo Mein Recipe from KatiesCucina.com #Recipe #Chinese #HomeTakeOut

I would like to thank my mom for my love of Chinese food. Growing up I would beg for Chinese food for breakfast; back then I would eat chicken and broccoli with white rice. If my mom would have allowed it I would have consumed it for breakfast, lunch, and dinner, and then repeated the same meals over and over again until my little heart was content. Chinese food brings me comfort and I think that might be why I find myself yearning for it when I’m sick. Of course I love homemade chicken noodle soup, but the next best thing in my book is wonton soup and vegetable fried rice. I also love to make my Asian chicken and rice soup, too when I’m sick or on a cold winters day. But since winter has long escaped from sunny Florida I’ll take this Shrimp and Veggie Lo Mein. It’s comforting, light, and best of all you can add as many vegetables and proteins to this simplistic Asian dish.

Click Here for: Shrimp and Veggie Lo Mein Recipe from KatiesCucina.com #Recipe #Chinese #HomeTakeOut

Adapted from Rachael Ray, April 2013

Shrimp

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4-6

Shrimp

Ingredients

  • 2 tbsp vegetable oil
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh ginger, finely chopped
  • 8 oz. Thin Spaghetti
  • 2 cups, shredded cabbage (1 bag)
  • 1 red bell pepper, thinly sliced lengthwise
  • 1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced
  • 1/3 lb. snowpeas, trimmed and Julianne sliced
  • 1/2 cup matchstick carrots
  • 1/4 cup plus 2 tbsp soy sauce
  • 3 tbsp dry sherry
  • 1 tbsp toasted sesame oil
  • 1 lb. shrimp, peeled, deveined, and chopped

Directions

  1. Bring a large pot of water to a boil.
  2. Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas and carrot; cook for 30 seconds. Drain the noodles and vegetables thoroughly and set to the side.
  3. In a large skillet, heat the vegetable oil over medium for 1 minute. Then, add the onion, garlic and ginger. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Then add the soy sauce, sherry and sesame oil; bring the mixture to a bubble for a few seconds. Add the raw shrimp and cook for 3 minutes. Then add the noodles and vegetables; toss well. Cook, stirring often, until the mushrooms are fully cooked and the peppers are tender but still slightly crunchy, about 3 minutes.
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Shrimp BLT Croissant Sandwich from KatiesCucina.com

It is the last day of February. Can you believe that? 2 months have already gone by in 2013. Where has the time gone? Lets take a minute and savor the time… and make some quick Shrimp BLT Croissant Sandwich. First off, these sandwiches are amazing in so many ways. Secondly, they are super easy to make. Third, you will impress anyone who you serve this too.

Shrimp BLT Croissant Sandwich from KatiesCucina.com

I’ve made these a handfull of times since creating the recipe last summer. I photographed last summer, too. But now that I’ve really been working on my food photography and styling I had to remake the sandwich to rephotograph it. And then of course indulge on a Shrimp BLT Croissant Sandwich after the “shoot”. Hard job… right?

Shrimp BLT Croissant Sandwich from KatiesCucina.com

I dropped off two of these sandwiches along with some fabulous Jambalaya to my parents the other weekend. They had been traveling and I knew they would need dinner that night and lunch for work the next day. I was reluctant to wrap up these sandwiches not knowing how they would fare the next day. Let me tell you… I guess they were A-ok because I got not one but two phone calls from both of my parents raving about this sandwich. They love their BLT’s and I guess I’ve introduced them to the next level of BLT’s. My husband not being a big fan of bacon isn’t a huge fan of BLT’s but he will eat it this way! Seriously, jazz up that plain old BLT!

Katie Original Recipe

Shrimp BLT Croissant Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2 Sandwiches

Shrimp BLT Croissant Sandwich

Jazz up the plain-jane BLT with a croissant and shrimp! This new twist on a classic is sure to have everyone yearning for more!

Ingredients

  • 6 Extra-Large Florida Pink Shrimp
  • 1 tsp Old Bay Seasoning
  • 1 tbsp unsalted butter
  • 2 croissants
  • 4 slices cooked bacon
  • Butter Lettuce
  • 4 sliced tomato pieces
  • Smoked Chipotle Aioli Sauce

Directions

  1. In a frying pan on medium-high heat, add the unsalted butter. Cook for 1 minute or until the butter has melted. While the butter is melting toss the old bay seasoning with the shrimp. Place the seasoned shrimp in the frying pan and cook for 3 minutes (turning once to brown both sides). Once the shrimp has been thoroughly cooked remove from heat.
  2. Toast croissants, slice in half and slather a healthy amount of Smoked Chipotle Aioli Sauce on each side of the croissant (about 1 tablespoon per croissant). Then line the bottom of the croissant with butter lettuce, sliced tomatoes, and bacon. Top with cooked shrimp and croissant top. Enjoy immediately or wrap in plastic wrap, store in the refrigerator for up to one day!
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Shrimp Scampi Pasta | KatiesCucina.com @KatiesCucina  #recipe #seafood #shrimp #pasta
I didn’t learn how to make shrimp scampi until I was in my early twenties. I just thought it was a delicacy you could only get at restaurants. I had no idea how easy it was to make at home! I’ve been making my Shrimp Scampi Pasta for years now, and as the years progress I keep finding ways to make it healthier. One of the ways I make my pasta healthier is buy using Dreamfields Pasta. Their healthy pasta recipe has fewer digestible carbs, about the same high fiber as whole wheat pasta, and it can help you manage your blood sugar. I’ve served this pasta to countless people and no one can tell the difference!
Shrimp Scampi Pasta | KatiesCucina.com @KatiesCucina  #recipe #seafood #shrimp #pasta
Ove the years I’ve went from making Shrimp Scampi Pasta for only special occasions like Valentine’s day to entertaining with this main entree when all my family comes in town (about 15+). If you omit the broth and just use water for the cornstarch slurry (and of course omit the pasta) the shrimp scampi portion is gluten free! So it has always worked for me to make this dish when I entertain for my family since my cousin has a gluten allergy. I’ll dish hers up first (a nice hearty portion of shrimp is garlic-lemon wine sauce) and then continue to plate others on top of pasta. No need for me to have to make multiple meals to suit all needs.
Shrimp Scampi Pasta | KatiesCucina.com @KatiesCucina  #recipe #seafood #shrimp #pasta
So if you haven’t thought about what you are doing for Valentine’s Day dinner tomorrow night you might want to consider this quick-and-easy Shrimp Scampi Pasta to impress the one you love! Oh and if you want to spice this up a little I’ve been known to add in a handful of chopped fresh spinach or even some grape tomatoes into the scampi sauce as it reduced down. Get creative!

Katie Original (republished from July 13, 2010)

Shrimp Scampi Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Shrimp Scampi Pasta

Looking for a quick and easy fancy dinner that will impress just about anyone? This Shrimp Scampi Pasta will not only impress the ones you love, but satisfy everyones craving for a rich shrimp scampi dish that is lighter on the waistline!

Ingredients

  • 1lb shrimp, peeled & deveined
  • 1 package of Dreamfields Spaghetti
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon pepper seasoning
  • 3 cloves of garlic (thinly sliced)
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup of white wine
  • 1 tsp cornstarch
  • 2 tsp chicken/fish/vegetable stock
  • 1 tbsp parsley, chopped
  • Lemon wedge for garnish

Directions

  1. Bring a pot of water to a boil (make sure you salt your water). Once the water comes to a boil put in the spaghetti. Cook until al dente (according to package).
  2. In a skillet, on medium heat add butter and olive oil cook until butter is melted (about 1 minute). Then add the lemon pepper seasoning, thinly sliced garlic, and red pepper flakes. Cover and let this marry for a few minutes (5 minutes) (make sure that the butter and garlic do not burn)!
  3. Add white wine to the pan and stir. Let the wine cook out of the dish (about 5 minutes) then add shrimp. Cover and cook on medium for 2-3 minutes.
  4. While shrimp is cooking mix together teaspoon chicken stock with 1 teaspoon cornstarch. Set to the side.
  5. Stir the shrimp, and then push them against the pan to create a hole. Turn the heat off on the stove burner. Whisk in cornstarch liquid mixture making sure that it doesn't get lumpy. Sprinkle half of the fresh parsley in the pan. Mix everything well. Remove the pan from the heat.
  6. Plate spaghetti and then generously dish out shrimp and sauce over pasta. Serve with a wedge of lemon and enjoy!

Notes

*If you omit the pasta and the stock using water instead for the cornstarch slurry this can be served as a Gluten Free dish.

Katie's Cucina Original Recipe Copyright 2013.

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Disclaimer: I have a working relationship with Dreamfields pasta. I received pasta to create this recipe; however, I was not compensated. As always all opinions are my own. 

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I’ve taken full advantage of grilling this summer. More so than I have in past years, and I’m grateful that I live in Florida because we can pretty much grill year round! But for those of you not as fortunate to have that luxury I figured I would squeeze in a few more grilling recipes to satisfy your summer taste buds! I’m also excited because I have a lovely Wholly Guacamole & Salsa giveaway. Back in March when I attended the Southeast Produce Conference I had the opportunity to try the brand new (not-in-stores-yet) fruit salsas! I couldn’t stop talking about them and was chomping on the bit to try them again. My mind was swirling with recipe ideas. These don’t have to be used just as salsa… you can incorporate them into a wide variety of dishes!

red pepper mango wholly guacamole salsa

Red Pepper Mango Israeli Couscous with Shrimp Kebabs

One of my first ideas I had was to mix in the red pepper mango salsa into coucous! Adding tons of flavor with very little effort! Boy, was I right. Add some fresh herbs and a little salt and pepper to taste and you have a flavorful side dish in minutes. I paired it with grilled shrimp using my all-time favorite seasoning… Greek seasoning and some grilled asparagus. Perfect summer time meal made in less than 30 minutes! I had never grilled asparagus–like asparagus cooking directly on the grill–not in a foil pouch like a typically do until this year. Directly grilling the asparagus reminds me of roasting them in the oven.

Red Pepper Mango Israeli Couscous with Shrimp Kebabs

Red Pepper Mango Israeli Couscous with Shrimp Kebabs

I must preface about the salsas. You still may not be able to locate it in your local grocery store. I’ve yet to see it in Florida–I know the Wholly Guac team is working on it, but I just wanted to give you the heads up since by now I’m sure your chomping at the bit to go run to the store to buy some. But don’t worry–you can enter for a chance to win a cooler prize pack that will be shipped directly to your door!

Red Pepper Mango Israeli Couscous with Shrimp Kebabs

Please wait for the rafflecopter widget to download and follow the prompts it ask. You must answer the mandatory question in order to qualify for the additional chances to win. *When you leave your comment if it doesn’t automatically appear do not leave another comment–it is because I need to approve your comment.  I will contact the winner and they will have 3 days to respond–if they do not respond I will chose another winner via random.org. This giveaway is only open to USA residents and ends on 9/7/2012.

wholly guacamole cooler

a Rafflecopter giveaway

 

Red Pepper Mango Israeli Couscous with Shrimp Kebabs + Giveaway

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Ingredients

  • 2-3/4 cups chicken broth
  • 2-1/4 cups Israeli Couscous
  • 1/2 cup of Wholly Salsa Red Pepper Mango Dip plus additional for garnish
  • 1/4 cup chopped parsley
  • 32 medium shrimp
  • 1 tbsp Greek seasoning
  • 1 lb asparagus
  • 3 tbsp olive oil, divided
  • salt and pepper to taste

Directions

  1. In a large pot bring chicken broth and 1 tablespoon olive oil to a boil. Stir in couscous and simmer for 5 minutes (uncovered). Place lid on pot and and remove from heat. Let the couscous sit for 10 minutes. Once couscous is cooked and most of the liquid is absorbed stir in red pepper mango salsa and chopped parsley. Mix well, add salt to taste, and set aside until ready to plate.
  2. Preheat the grill to high heat. In a large bowl place shrimp,1 tablespoon of olive oil, and 1 tablespoon of Greek seasoning together, mix until seasoning has coated shrimp. Skewer shrimp on to kebab sticks.
  3. On a separate plate, place trimmed asparagus on plate and drizzle with olive oil. Sprinkle with salt and pepper to taste. Make sure all of the asparagus is coated in olive oil.
  4. Place the asparagus on the grill (high heat) fro 10 minutes flipping multiple times. Place the shrimp on medium heat for 5 minutes flipping twice, cook until opaque in color.
  5. To plate: spoon couscous on plate followed by grilled shrimp skewers on top. Garnish with Red Pepper Mango dip and place a generous serving of asparagus on the side. Enjoy!

Notes

You can find Wholly Salsa Red Pepper Mango Dip in the refrigerated section (near the deli) of your local grocery store.

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Disclaimer: I received one cooler full of Wholly Guacamole & Salsa products. I was not compensated to write this post–I just love the product. Wholly Guacamole is providing one reader with a cooler per giveaway rules & regulations.


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Shrimp and Orzo

shrimp and orzo

This is the perfect one-pot meal to cook on a busy night. It takes less than 30 minutes to cook yet taste like it has been cooking for hours. I’ll admit, I was scarred from eating orzo pasta as a teen, and have just recently started reintroducing it back into my diet. I started by adding it in soups, and I think this dish has put me back in love with the tiny “rice-like” shaped pasta.

shrimp and orzo

I kept most of my grape tomatoes more whole in shape, and added a ton of herbs to give this dish a summery-fresh taste! For picture purposes I left the tails on, but typically I try to take them off before I cook with shrimp, just because I know its a pain to cut every tail off when all you want to do is a hot meal! I will make note that this isn’t the most summer friendly recipe since you do have to turn on the oven and the broiler at one point. So if you don’t have air conditioning you may want to wait until it gets a little cooler before you cook up this simple dish.

Shrimp & Orzo

Adapted from: Martha Stewart

Shrimp & Orzo

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 6 garlic cloves, minced
  • 3 cups, grape tomatoes, halved
  • salt and ground pepper to taste
  • 3/4 lb orzo
  • 3 1/4 cups low-sodium chicken broth
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 lb large shrimp, peeled and deveined
  • 1 cup fresh basil leaves, torn

Directions

  1. Preheat oven to 400 degrees (with the rack positioned near the top of your oven).
  2. In a large broiler-proof skillet or pot add 1 tbsp and 1 teaspoon of olive oil to the pot, and cook on medium heat. Add garlic and cook for 1 minutes until its just starting to brown. Add the grape tomatoes, season with salt and pepper and increase the heat to high. Cook the tomatoes until they are soft and sauce like (about 10 minutes). Once the tomatoes are "sauce like" add one tablespoon of chopped parsley, dill, and a few pieces of basil: add the orzo, mix it around the tomato "sauce" then add the chicken broth. Bring the liquid to a simmer. Place the cover on the pot and transfer to the oven. Bake for 10-12 minutes until the liquid has mostly been absorbed.
  3. While the orzo is cooking in the oven, toss the shrimp with one teaspoon olive oil and a 1/4 teaspoon each of salt and pepper.
  4. Remove the pot from the oven and place the shrimp on top of the orzo. Place the pot back in the oven and set your broiler to high. Broil until the shrimp is opaque throughout (about 3-5 minutes depending on your broiler *watch it to make sure it doesn't burn your meal). Sprinkle with more fresh dill, parsley, and the remainder of the basil and serve!
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If you are looking for a light dish to entertain with this summer. This is the dish for you–super simple to make and packed full of flavor!

 Years ago, I use to make a similar dish. I made it at least once a week. From what I recall, I found the recipe in a  diet cookbook in the early 2000’s. My best friend recently reminded me of the dish, and asked me when the last time I had made the paprika shrimp. I couldn’t answer her. It has been at least 5 years since I made this dish, and I couldn’t remember for the life of me where I found the recipe.

So, from memory, I decided to recreate the recipe from taste. I must say that I did a great job recreating the recipe. I remembered that their were very few ingredients involved in the dish. I paired it with a rice pilaf and steamed spinach and asparagus.

Source: Katie Original

Paprika Shrimp w/ Tomatoes & Cilantro

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

4

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 5 cloves garlic, chopped
  • 1 lb. Shrimp
  • 1/2 cup chicken broth
  • 1 tbsp paprika
  • 1 lime
  • 1/3 cup cilantro, chopped
  • 1 tbsp cornstarch
  • 2 tbsp chicken broth
  • 1 tbsp paprika

Directions

  1. In a large pan on medium heat add 2 tablespoon extra virgin olive oil. Add cherry tomatoes and garlic and sauté for 5 minutes. Add 1/2 cup of chicken broth and 1 tablespoon of paprika to the pan. Mix well, cover and cook for an additional 5 minutes.
  2. Add shrimp to the pan and cook until pink. Add chopped cilantro and squeeze the juice of 1 lime into the pot. Stir well.
  3. In a small bowl, add 1 tablespoon cornstarch, 2 tablespoons chicken broth, and 1 tablespoon of paprika together. Add the mixture to the pot and mix well.
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Creamy Feta Pasta w/ Escarole & Shrimp

Growing up I hated cheese. Like despised all cheese except for melted mozzarella cheese on pizza. Other than that–I wanted nothing to do with cheese. Yes, that even included cheddar in macaroni & cheese. I seriously was the worlds pickiest yet healthiest kid eater known to man kind (as I’m told by my mother). It wasn’t until my early 20’s that I ate my first cheese burger and that was with the ever-so-mild provolone cheese. To this day I cannot eat a cold cut sandwich with cold cheese on it, and I’m still extremely picky about eat cold cheeses.

In the past few years I have really been getting crazy with the cheese trying and most recently (as in this year) I’ve started eating feta cheese. I know… gasp. Most people are born out of the womb eating feta–not I. Since trying feta few times prior to this dish I enjoyed it. Not over the top I’m in love with it, but the taste was some what pleasant to my pallet. When I saw this recipe I wanted to give it a try. A creamy feta sauce? What could go wrong with this dish? I’m so happy I jumped out of my bubble and tried a warm feta cheese sauce for this pasta dish. I’ve made this dish 3 times since originally taking the photo’s for this post. This simple pasta dish is elegant, fresh, and full of flavor.

You might be wondering where the giveaway comes into play? This recipe, like most recipe calls for ounces and pounds of various ingredients. Until recently, I always did the math and converted those ounces and pounds into cups and tablespoons, until receiving an OXO 5 Pound Food Scale with Pull-Out Display to review and giveaway to one of my lucky readers. I didn’t realize how  important and needed it is to have a food scale in the kitchen. It’s kind of changed my life, guys!

After reading a little more about the scale I began using it for this recipe. You can weight food directly on the scale or use a bowl to weight. When using a bowl you need to clear the weight of the bowl. As pictured above, my glass bowl weighs 1lb 8oz. The zero function allows for zeroing the scale before adding additional ingredients to be weighed.

Press the zero button to offset the weight of a container or to set the weight back to zero so you can add additional ingredients. You will also notice that the display pulls away from base to prevent shadowing from large plates or bowls.

I began by weighting the shrimp. I couldn’t get the shrimp exactly at 12oz (which is the equivalent to 3/4 pounds), but I got it pretty darn close.

Next up, it was time to weigh the pasta. This is something I was so incredibly excited to finally get to weight my pasta and get an accurate read! The easy-to-read, large display screen and numbers is wonderful! As you may be able to tell this is a super tiny little scale. The thin profile allows for easy storage in my overly stuffed kitchen!

One lucky reader will have the chance to win 1 OXO 5 Pound Food Scale with Pull-Out Display! Please fill out rafflecopter below to enter for a chance to win.

a Rafflecopter giveaway

Adapted from: Everyday Food, May 2012

Creamy Feta Pasta w/ Escarole & Shrimp + Giveaway

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Ingredients

  • 3/4 pound cavatappi
  • 1 large head escarole, trimmed and cut crosswise into 1-inch strips
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 3/4 pound large shrimp, peeled, deveined
  • 1/3 cup nonfat plain Greek yogurt
  • 7 oz feta, crumbled
  • 2 tbsp coarsely chopped fresh dill
  • salt & ground pepper to taste

Directions

  1. Bring a large pot of water to a boil, salt liberarly, and cook pasta 1 minute less than the package instructions. Add escarole to the boiling pot of pasta water and cook for 1 minute. Reserve 1 cup of pasta water and then drain into a colander.
  2. While the pasta is almost done cooking heat the olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds then add the shrimp and season with salt and pepper. Cook until opaque throughout, about 5minutes. Add pasta mixture and 1/4 cup of pasta water to the skillet. Cook for 1 minute and then stir in the greek yogurt, feta, and dill. Mix well and if needed add more pasta water to the skillet until you are happy with the light sauce consistency throughout the pasta. Season with additional salt and ground pepper if needed, and serve.
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Disclaimer: I received 1 OXO 5 Pound Food Scale with Pull-Out Display to review and keep, and 1 OXO 5 Pound Food Scale with Pull-Out Display to giveaway to 1 lucky reader. All opinions are always my own and do not reflect the company.

 


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I was reading my digital version of Everyday Food when this recipe caught my eye. It was featured as a recipe for one, but I knew with doing a little math I could easily adapt it to make more than just one serving. The night I made this I happened to invite my neighbor over for an impromptu dinner. I was hoping that this was going to be a winning recipe. I hit it spot on. This recipe is awesome, healthy, and full of flavor. Best of all it super simple to make and only requires a few ingredients! I made the mistake of putting the snow peas and onions in at the same time as the shrimp *as suggested in the magazine. My snow-peas and onions were mush by the time my shrimp were opaque. For crisp vegetables put them in the skillet during the last 30 seconds to 1 minute of cooking! The pepper is what gives a big kick to this meal. If you don’t want it as spicy don’t add the full amount of black pepper.

Adapted from: Everyday Food, Jan/Feb 2012

Salt-and-Pepper Shrimp with Snow Peas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb large shrimp, peeled and deveined
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 tsp five-spice powder
  • 1 tbsp peanut oil
  • 1 tbsp grated ginger
  • 1 tbsp minced garlic
  • 3 tbsp chicken broth
  • 6 scallions (white and light-green parts only), trimmed and cut into 2-inch peices
  • 1 lb snow peas, trimmed
  • 1 cup basmati rice (uncooked)
Instructions
  1. Cook basmati rice according to package.
  2. In a large bowl, toss shrimp with ½ teaspoon salt, ½ teaspoon pepper, and 1 tsp five-spice powder. Mix well and let it sit for 5 minutes.
  3. Heat a large skillet over high. Add peanut oil, minced garlic, and grated ginger, toss for 15 seconds. Add shrimp and chicken broth; toss for 2-3 minutes until opaque. Add snow peas and scallions, and toss until shrimp are pink and snow peas are still crisp. Serve immediately over white rice.
Notes
*To add more to this meal serve with a ginger salad and a spring roll!

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Ever since visiting New Orleans earlier this year I’ve really had a greater appreciation for all cajun food. One in particular. Jambalaya. Last month a coworker and close friend of mine was telling me about this awesome new crock pot recipe she found I knew I had to try it. It had all the ingredients that my husband would love and I really did enjoy eating Jambalaya in New Orleans.

I wasn’t sure about the andouille sausage, but decided to give it a shot. Woah, buddy. It gave the spiciness that this dish deserved! I’ve made this meal a few times now and have found it’s best with the rice cooked in with the meal. It will take an additional 2 hours give or take. Be prepared but know that its well worth the wait. If you get home at 5 your meal is almost done cooking. Add the rice in followed by shrimp and you’ll have dinner on the table by 7. If you aren’t patient and don’t want to eat that late then cook the rice on the side and spoon a generous portion of the jambalaya on top of the rice.

Adapted from: Food Network, Robin Miller

Crock Pot Jambalaya

Prep Time: 20 minutes

Cook Time: 8 hours, 30 minutes

Total Time: 8 hours, 50 minutes

Yield: 8

Ingredients

  • 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 bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium 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 shrimp, thawed
  • 2 cups white long grain rice
  • Fresh chopped parsley as garnish.

Directions

  1. Prepare the ingredients for the crockpot: cut chicken, dice sausage, and chop the onion, green bell pepper, and celery stalk.
  2. In the crock pot 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 8 hours or on HIGH for 4 hours.
  3. Once the contents in the crockpot are done cooking, carefully remove the liquid. You will use this liquid to cook your rice in a separate pot. Cook the rice according to package directions using as much jambalaya liquid as possible; 2 cups rice needs 4 cups liquid. Typically I can get 2 cups of liquid from the crock pot so I'll use an additional 2 cups water. While rice is cooking, stir in the thawed shrimp in the crockpot, cover and cook until the shrimp are cooked (about 30 minutes). Once rice is done mix into the crock pot. Discard bay leaves, add fresh chopped parsley if desired, and serve.

Notes

*If preparing the night before store the crock pot ingredients in a ziplock freezer bag or large tupperware in the refrigerator. *I cook my rice in a rice cooker using as much liquid from the jambalaya as possible. This adds flavor to the rice and makes it taste like its been cooking with the jambalaya for hours.

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