Recipe from Cooking Light 1 tablespoon dry white wine, such as Sauvignon blanc 1 teaspoon fresh lemon juice 1 teaspoon olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 garlic clove, minced 18 large shrimp, peeled and deveined (about 3/4 pound) 6 (6-inch) rosemary sprigs Cooking spray Lemon wedges (optional) Combine first … Continue Reading →
90 minutes to cook For a pretty presentation, serve these shrimp in deep china soup spoons, on small picks or on crackers or corn cakes. This dish can be served hot or at room temperature. 20 large shrimp, peeled and deveined 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon lemon juice 1/4 … Continue Reading →
Recipe adapted from “Ninja Cooking System Cookbook.” If you don’t have the Ninja, use a wok or skillet. 1/2 pound Chinese sausage links (or any pork sausage) 1 tablespoon packed brown sugar 1 tablespoon cornstarch 3/4 cup water or vegetable broth 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 tablespoon vegetable oil 3/4 … Continue Reading →
Adapted from allrecipes.com. 4 cloves garlic, minced 1/4 cup minced shallots 1 tablespoon minced fresh ginger root 3 tablespoons olive oil 1 green bell pepper, seeded and chopped 11/2 cups tomato, peeled, seeded and chopped 2 teaspoons curry powder 1/2 teaspoon whole allspice berries 1/2 cup chicken stock 1/4 cup brandy-based orange liqueur … Continue Reading →
Recipe adapted from Bon Appetit. The tortilla strips need to dry overnight, so begin making this one day ahead. 4 5-inch-diameter corn tortillas, halved, cut into thin strips 2 tablespoons olive oil 1 cup finely chopped onion 1 cup finely chopped carrot 1/2 cup finely chopped celery 6 garlic cloves, minced 1/2 teaspoon dried … Continue Reading →
You can serve this quick saute over rice, or toss it with your favorite pasta. From Everyday Food magazine. 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 cup cherry or grape tomatoes 1 garlic clove, minced 1 pound large shrimp, peeled and deveined 4 ounces wild or baby arugula (4 cups) Coarse salt … Continue Reading →
From “Sunset Edible Garden Cookbook” (Oxmoor House). 1 pound medium shrimp, peeled and deveined 1 1/2 cups each loosely packed basil, mint and cilantro 1/4 cup slivered red onion 1/2 serrano chili, thinly sliced 3 cups honeydew or Galia melon wedges 3 tablespoons fresh lime juice 1 tablespoon sugar 2 tablespoons Vietnamese fish sauce … Continue Reading →
Montana Dan also brings fresh shrimp to market but you will need to call for availability. However, Superior Fish, directly across the street from the Royal Oak market has a big selection of shrimp. Look for fresh sorrel from a specialty grower; red sorrel would also look pretty here. Again, use Michigan asparagus (Morse … Continue Reading →
Recipe from “The Essential Low Fat Cookbook.” Beans are a great source of fiber, and this salad mixes protein with carbs to help fill you up. A very quick salad to produce, this makes a lovely light lunch, served with warm, seeded bread. 1 (14-ounce) can cannellini beans, drained 1 tablespoon extra-virgin olive oil Juice … Continue Reading →
1/2 pound dried pasta (linguine, spaghetti or fettucine) 1/2 pound cooked large shrimp, tails removed and halved 1/3 cup chopped sun-dried tomatoes in oil, drained 1/3 cup slice marinated artichoke hearts, drained 1/2 cup fresh small mozzarella balls, halved 1/2 cup fresh basil 1 garlic clove 1/4 cup olive oil Salt and freshly ground pepper … Continue Reading →