Balsamic-Basil Shrimp with Caprese Salad

Ingredients

Shrimp Marinade
6 to 8 Basil Leaves (chopped)
2 tbsp. Aged Balsamic Vinegar
1 tbsp. Dijon Mustard
1 tbsp. Olive oil
Salt and Pepper to taste

1/2 lb. Large Shrimp (cleaned)
Nonstick Olive oil spray

Caprese Salad
1 Vine Ripe Tomato (sliced)
4 Slices Fresh Mozarella
4 to 6 Large Basil Leaves (chiffonade)
Aged Balsamic Vinegar
Olive Oil
Salt and Pepper to taste

Combine all the marinade ingredients and add the shrimp.  Let the shrimp marinade for at least 15 minutes.  Meanwhile prepare the caprese salad by alternating slices of mozarella and tomato.  Sprinkle with the basil chiffonade then drizzle with balsamic and olive oil.  Add salt and pepper to taste.  Set aside.

Heat a large saute pan with olive oil spray.  Add shrimp in a single layer and cook for 2 minutes on each side.
Serve shrimp with a drizzle of balsamic vinegar along with a side of the caprese salad.

Serves 2 to 4

Shrimp & Veggie Kebabs with Saffron Couscous and a Cucumber Yogurt Dipping Sauce

I felt like doing something a little different with my shrimp today.  My inspiration for this dish came from the Persian Joujeh Kebab.  I've made a similar rendition of this with chicken, which I'll be sure to post the recipe for the next time I make it.  I would have loved to serve this with a side of dill rice like I use to eat at a Persian restaurant I use to go to in Chicago.  I may try making a dill couscous side when I make the Chicken Joujeh.  Any how, I hope you all enjoy this one :)


Ingredients

12 Medium to Large Shrimp (peeled and deveined)
6 Grape Tomates
4- 1/2" Pieces of Onion
6- 8" Wooden Skewers (soaked in water)

Shrimp Marinade
2 tbsp. Lime Juice
1 tsp. Warm water + a Pinch of Saffron Threads
1/2 tsp. Tumeric
1 tsp. Salt
1/4 cup Onion (grated)
1 Garlic Clove (grated)
Pepper to taste

Basting Liquid
1 tbsp. Light Butter (melted)
1 1/2 tbsp. Marinade

Dipping Sauce
1/2" English Cucumber (grated)
1/2 tsp. Cilantro (chopped)
1/2 tsp. Lime Juice
Salt & Pepper to taste

Couscous
1/4 cup uncooked Whole Wheat Couscous
1/2 cup Low Sodium Chicken Broth
Pinch of Saffron Threads (crushed)
Salt & Pepper to taste

Combine all the marinade ingredients in a glass bowl, reserve 1 1/2 tbsp. marinade before adding shrimp.  Add clean shrimp to the marinade, mix well, cover and let it sit for 20 minutes in a cool place on the counter.
Meanwhile prepare the yogurt dipping sauce by combining the ingredients above, cover and refrigerate until ready to use.
For the couscous, in a small saucepan bring to a boil the chicken broth and saffron.  Once boiling add the couscous cover and reduce heat to a simmer for 2 minutes or until liquid is absorbed.  Then fluff with a fork and let is sit for 5 minutes covered.
Before skewering your shrimp and veggies, preheat your indoor electric grill (I use this one) at the highest setting.
Now thread 3 shrimp per skewer.  You will use the 2 remaining skewers for the veggies.  Adding the tomato first then onion then tomato and so on.
Place your skewers on the preheated grill and lower the heat to the next setting.  Cook shrimp for 5 to 6 minutes per side or until pink.  Basting with the butter and marinade mixture frequently. After the first 5 minutes add the veggie skewers and cook for 3 to 4 minutes on each side.
Serve immediately with a side of the saffron couscous and dipping sauce.

Makes 2 servings

Paella Valenciana (Riceless)

Ingredients

1 lb. Shrimp (41/50) peeled and deveined
1 lb. Sea Scallops
1 1/2 lbs. Skinless Bone-in Chicken thighs
3 Chicken tenderloin strips or 1 Chicken breast (cubed)
1/4 cup White Wine (optional)
4 cups Chicken Stock + 4 cups Water
1 can Diced Tomatoes (No Salt added)
1 lb. Pearled Barley (about 3 cups dry) Rinsed until water runs clear
1 Sweet Onion (sliced)
1/2 Red Bell Pepper (thinly sliced)
1/2 cup Frozen Peas & Carrots (optional)
3 cloves of garlic (minced)
1/2 tsp. Dried Thyme
1/4 tsp. Ground Annatto (Achiote)
1/2 tsp. Spanish Paprika
1 envelope Goya Sazon Ajo y Cebolla
Pinch of Saffron threads
1 tbsp. Flat Leaf Parsley (chopped)
2 tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste

Season your shrimp, scallops and chicken with salt and pepper.  In a sauce pan, bring the chicken stock and water to a simmer and keep warm.  Meanwhile, in a wide and somewhat shallow casserole or a paella pan, heat your olive oil.  Once ready, sear your scallops, then shrimp and then chicken tenderloins, moving each item to a plate after searing. Now cook the chicken thighs for about 10 to 15 minutes or until almost cooked through.  Move to the plate with the rest.
Add your onions, peppers and garlic and saute for 2 minutes.  Deglaze with the white wine, once the wine has reduced by half, add the diced tomatoes, the barley and the spices.  Reduce the heat to medium-high and add the stock a cup at a time and stirring frequently.  Continue adding more when the mixture has absorbed most of the liquid.   After about 20 minutes add all the chicken and any juices that may be in the plate.  Add more stock if needed and cover for 10 minutes.  Remove cover and stir, add any stock you may have left and continue to cook uncovered until liquid is almost completely absorbed.  At this point check for seasoning and add salt and pepper to taste.  Add your seafood, parsley and peas and carrots and cook for an additional 5 minutes.

I know this seems like a lot of food, but I have a family of 8 to feed.  This amount fed everyone and we had maybe 2 servings worth of left overs.

This turned out really good!  I didn't miss the rice at all.

Moroccan-Inspired Stuffed Eggplant

Ingredients

8 Indian Eggplants (you can substitute baby eggplants)
4 oz. Ground Turkey
1/2 cup Red Onion (chopped)
1 Garlic Glove (grated)
1 tsp. Fresh Ginger (grated)
1 tsp. Beef Bouillon
1 tbsp. White Cooking Wine
1/8 tsp. All Spice
1/8 tsp. Cinnamon
1/8 tsp. Sweet Paprika
1/4 tsp. Cumin
1/4 tsp. Coriander
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
1/2 tsp. Kosher Salt
Pepper to Taste
1 tbsp. Cilantro (chopped)
1 tsp. Lemon juice
1 tbsp. Olive Oil
1 tbsp. Sesame seeds

Preheat oven to 375°

Lets start by preparing a bowl with salted water to place our eggplants once they have been cut. (This will prevent them from turning brown before cooking.)  Cut the stem ends of your eggplant, then with a small melon scoop take out the insides being sure not to go all the way through the bottom. Leave about a 1/8" of flesh on the inside. Place them in the water after they are hollowed out.  Chop up the flesh that was removed and reserve to add to the filling.
Now in a small bowl combine all of your dry spices along with the beef bouillon.  To a hot skillet, add the olive oil, then onions.  Saute for 1 to 2 minutes until onions are soft, reduce heat to medium and add garlic and ginger. Saute for another minute then add the ground turkey.  To the turkey add half of your spice mixture.  Once the turkey has cooked add the reserved eggplant flesh and the rest of your dry spice mixture.  Add the cooking wine and cook until the eggplant is tender, about 5 minutes.  Once the eggplant has cooked take the mixture off the heat. You can now add the cilantro and lemon juice.
Remove the eggplants from the water and dry them off with paper towel.  With a teaspoon fill your eggplants without pushing it down too much. If after you have filled them all you still have filling left, then you can go back and add more.  Add your sesame seeds to a small plate and dip the stuffed end of each eggplant in them. Now place them in an 8 x 10 glass dish (spray the bottom with a little olive oil spray).  If you like add a spritz of olive oil spray to the top of each eggplant and sprinkle a little kosher salt on top.

Bake for 40 minutes.

I hope you all enjoy this one. I know I did!

*If you don't like it spicy, cut back a little bit on the fresh ginger.