Williams-Sonoma has a fabulous recipe. It’s quick, easy and comforting. The way the flavor of the coconut milk gives the rice just a faint taste and makes it nice and creamy is just so comforting! The shrimp cooked in a little butter with lime zest, juice and green onions is perfection. Click HERE for the link to the original Williams-Sonoma recipe that you can print.
Below is my version. I cooked the full amount of rice, and made half the shrimp portion, since there are only two of us. The first time I made it there wasn’t much of a lime taste. The second time I upped the zest and lime juice and it was perfect! If I was making this for four people I would double the lime zest and juice and serve with a big tossed salad, some nice hot bread and olive oil!
MY VERSION OF LIME SHRIMP WITH COCONUT RICE – Serves 2 (Click HERE to view/print my version of the recipe):
The ingredients… butter, white rice, water, coconut milk, lime, garlic, shrimp, green onions
(Note: I did not use cilantro… you either like it or it tastes like dish soap. I taste JOY dish soap. Pthewy!)
Start by melting 1 tablespoon of butter in a saucepan over medium heat. Add 1 cup of rice and cook, stirring constantly, until well coated with butter (about 1 minute).
Then stir in 1 1/2 cups coconut milk and 1 cup of water. Bring to a boil, reduce the heat to low and cover. Cook until liquid is absorbed and the rice is tender (about 20 minutes).
I get the ingredients ready to use. Grate or mince the garlic, chop the green onions, zest and juice the lime, rinse and dry the shrimp and then proceed as follows:
While the rice cooks, grate the zest of one small lime and squeeze the juice from that same lime. About 5 minutes before the rice is ready, in a large fry pan over medium heat, melt 2 tablespoons of butter.
Add the garlic and lime (zest and juice from 1 lime) and stir until the mixture is bubbly.
Add the 1/2 pound peeled, deveined shrimp (more or less to taste) and the 4 chopped green onions (white and green). Saute until the shrimp are just opaque and cooked through, about 3 minutes (do not overcook). Stir in half of the cilantro if using.
FINISH THE RICE
Fluff the rice and gently stir in the remaining cilantro (if using). There are four servings of rice, which you can use to heat up for a quick side dish. Spoon some rice onto a pretty plate and top with shrimp mixture.
Wait. Until. You. Taste. It! See how quick and easy it is? The main portion is cooked in 5 minutes, right before the rice is ready! Woohoo, love that!
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Catch you back here tomorrow!
I am about to make you a very happy camper… I’m going to share with you a recipe that is OUT OF THIS WORLD DIVINE! This salad is refreshing on a hot summer day (hot is an understatement, I do believe the tires on my car are melting as I type this)… You can throw this together in the morning and have it for lunch or dinner… it’s a great light dinner. You know what Dr. Oz says… Eat breakfast like a King, lunch like a prince and dinner like a pauper. Meaning to eat your biggest meal first and lighten up from there. I know. I don’t like to eat breakfast either… but… Dr. Oz said so…! We try to do that when we can, it’s not always possible, but once in a while we get it right…
Ok, onto the reason I’m going to make you so happy… I’m going to share a recipe with you that I have made so many times… I have it perfected… It’s a combination of a few different recipes with my own twists added in… so here goes.
Pans Prepared with Tomatoes and Shrimp to put in oven to roast… (BEFORE pic), I love before and afters, don’t you?
Tada! What the tomatoes and shrimp look like after roasting. Note: I cut the tomatoes in half (as shown in foreground), be careful, contents are hot and they spit, BIG TIME! I also cut the shrimp in half, you do what you like…
After you whisk together the lemon juice (FRESH lemon please! Red wine vinegar (or whatever you’ve got), salt, pepper and dill. Fresh if you’ve got it, dried if you don’t. Mix it up then slowly drizzle in the olive oil this will make it emulsify (it helps make it cohesive, keeps the oil and vinegar from separating). Pour it onto the orzo and stir to coat.
Add the tomatoes to the orzo mixture. Make sure you add all that wonderful sweet juice as well! It only makes it better!
Then toss in those wonderful roasted shrimp. By now you’ve got to be going crazy to taste the final product, eh? Hee. This isn’t the clearest shot, but it’s COOL, look how I’ve captured the shrimp literally jumping into that bowl… a true action shot!
Next… add the cheese, also, not pictured are the olives and cucumbers… I usually throw a splash or two of olive juice as well, but that’s a secret so keep it to yourself, ok? Also, the cucumber I usually add right before serving. I love cucumbers, but they can get weird, which rubs off on everything else, you don’t want weird orzo shrimp tomato feta salad do you? Then trust me on this… add it before serving…
Now with all my bossy comments about what to do just know, you can do what you like, add however much of an ingredient you like. Sometimes I don’t have cucumber, so I don’t add it (*GASP*), this time I had a leftover banana pepper, so I used it and it was AWESOME! Hey, if you make this, let me know. It will most certainly become a staple, especially during the hot summer months!
ROASTED SHRIMP AND TOMATO ORZO WITH FETA
1 cup orzo
3/4-1 lb. shrimp
4 green onions, chopping, including green
Big handful of pitted Kalamata olives
6 oz. feta cheese, crumbled
1 pint grape tomatoes, washed and dried
1/2-1 cucumber, peeled and deseeded (or an English cucumber with skin)
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh or dried dill
1/3 cup olive oil
Catch you back here tomorrow!
We love shrimp. We eat it most weekends… summer and winter. We’re fortunate to be able to get great tasting shrimp here. Local shrimp is the best, LOVE IT! Just thought I would throw in a photo of a local shrimp boat I had taken a few weeks ago down at Shem Creek Park, what a place! Wow!
Catch you back here tomorrow!
A few years ago I ran across this fantastic recipe at Whole Foods…Chicken Sausage Jambalaya with Shrimp. It made a good bit and it was TASTY with a capital “T”! If you’re having a group over for New Year’s Day, this might want to be something you consider?? Here ya go…
CHICKEN SAUSAGE JAMBALAYA WITH SHRIMP
2 tablespoons safflower oil, divided
2 (12-ounce) packages pre-cooked spicy Italian chicken sausage, sliced diagonally
2 celery stalks, chopped
1 green bell pepper, chopped
1 large onion, diced
6 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
4 cups low-sodium chicken broth
1 1/2 cups water
2 1/4 cups long-grain brown rice
1 1/2 teaspoons dried thyme
1 teaspoon salt, or to taste
3/4 teaspoon cayenne, or to taste
1 (1-pound) bag frozen okra
1 (1-pound) bag frozen Whole Catch® Tail-On, Peeled & Deveined, 41/50 Cooked Shrimp
Hot sauce for serving
In a large pot, heat 1 tablespoon oil over high heat. Add sausage and cook until lightly browned. Remove from pot and set aside. Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened. Stir in tomatoes, broth, water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring now and then. Add frozen okra and reserved sausage. Cook, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes. Add frozen shrimp and continue cooking until heated through. Taste and season with more salt or cayenne if desired. Serve with hot sauce.
Per serving: 320 calories (90 from fat), 10g total fat, 4g saturated fat, 90mg cholesterol, 460mg sodium, 34g total carbohydrate (4g dietary fiber, 4g sugar), 23g protein
My husband and I made THE BEST pasta dish the other night… it came together and it was OUTSTANDING… quick and easy too! We used spinach spaghetti (Whole Foods), you can use fresh spinach pasta, spinach linguine, or I’m sure regular pasta will do just fine… keep in mind there is also the quinoa pasta available… might be tasty? We’ve made this several times and we get between 1/2-3/4# fresh large shrimp. Frozen shrimp will work just fine. Just run them under cold water to thaw. I’ve used both frozen and canned artichokes, both work fine, as long as they’re thawed/drained. The feta and olives add the perfect touch. I made it for the two of us, adapt the recipe below to suite your needs, add anything else that sounds good to you! Hint: I often will buy some of the veggies (red onion and red pepper) at the salad bar or the bulk veggies cut up at Whole Foods if I know I don’t need the entire pepper/onion… Last time I think the red onion/red pepper was sixty five cents!
Click HERE to print just the recipe…
MED PASTA – serves 2
Spinach Spaghetti (or any pasta, spinach is especially good in this recipe)
Olive oil for sautéing
1/2- 3/4 lb. shrimp (I bought fresh, large, deveined shrimp)
Red pepper (about 1/4 of a pepper)
1-2 cloves of garlic, minced
1/4 red onion, chopped
Artichokes, chopped small (I used either one can, or about 8-9 frozen and thawed artichokes) – drain in either case…
Feta (a few spoonfuls for each plate)
Kalamata Olives (a spoonful for each plate)
Splash of white wine or pasta water
I used a stir fry pan, I heated some olive oil (about 1/2-1 tablespoon, add more if you need it), once the oil got hot and was dancing around I added the shrimp and cooked until pink and they were done, about 3 minutes, then add a few cloves of minced garlic, cook this for one minute. Holy cow does that ever smell good! Then put this shrimp/garlic mixture into a bowl while you do the next step… (Make sure your shrimp is done, but not OVER done… when shrimp turns pink and opaque, or you see the ends curl up, that means its done)…
Add a little more olive oil to your pan (1/2-1 tablespoon), when hot, sauté the onions and red pepper. When onions start getting translucent add the artichokes and cook for a few minutes (until hot), and add the shrimp back in. Now I have brown bits stuck to the bottom of the pan (yippee), time to deglaze the pan. I used a little white wine, but you can use water, broth, etc. Literally a few tablespoons, just enough to be able to stir the brown goodness stuck to the bottom of the pan and turn it into heavenly taste for the pasta dish… Add the cooked and drained spinach pasta to the veggies. Toss to coat, add more olive oil if necessary. Using tongs (to pick up all the little veggie pieces) put some of this fabulous mixture on a plate (we use a low rim soup bowl that works perfectly as a small pasta bowl). Sprinkle feta and olives on top. Grind a little pepper and you’re ready to go!
Your eyes just rolled back in your head didn’t they? Too good! Catch you back here tomorrow!
I’m sharing with you a great recipe from Cooking Light magazine… This is a relatively quick and easy meal. Each recipe makes 2 servings and believe me, the servings are generous. I pretty much followed the recipe, except I like to use grape tomatoes instead of regular tomatoes… If you have dinner for four make two packets then slide it into a pretty dish. Gorgeous, tasty and without the guilt… then you can indulge in dessert! I hope you enjoy this as much as we do! Catch you back here tomorrow!
Basil Shrimp with Feta and Orzo
- 1 regular-size foil oven bag
- Cooking spray
- 1/2 cup uncooked orzo (rice-shaped pasta)
- 2 teaspoons olive oil, divided
- 1 cup diced tomato (I used grape tomatoes)
- 3/4 cup sliced green onions
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 pound large shrimp, peeled and deveined
- 1/4 cup chopped fresh basil
- Preheat oven to 450°.
- Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
- Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.
Yield: 2 Servings