This rich and colorful salsa comes together quickly. It is important to seed the tomatoes, otherwise the salsa will be watery. To seed, simply cut each tomato in half and squeeze out the seeds and juices, then dice.

I served this salsa, along with Cheddar Cheese Button Crackers, Mini Crab Cake BLT’s, Crudités Garden Bowl with hummus, and Elote’s De Lujo Margaritas on Friday night for a Stella & Dot jewelry party I hosted for my friend and neighbor, Amy (Amy of the famous Amy’s Taco Soup).

Avocado-Shrimp Salsa

1 pound cooked cocktail-size shrimp (41-50 ct) thawed, drained, and patted completely dry
2 cups seeded and diced tomato
2 ripe avocados, pitted and diced
1/3 cup minced red onion
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 tablespoons minced pickled jalapeno
1 teaspoon fresh thyme leaves, stemmed and chopped
1 teaspoon minced fresh oregano
1 teaspoon salt
Freshly ground black pepper to taste

Tortilla chips

Thoroughly mix the shrimp with the remaining ingredients (except tortilla chips) in a medium glass bowl. Taste for seasoning and adjust with more lime juice, salt, and/or pepper.

Salsa may be made up to 2 hours ahead. Place plastic wrap directly onto the surface of the salsa to prevent air from darkening the avocado.

When ready to serve, transfer salsa into a decorative bowl. Place bowl in the center of a platter or tray and surround with tortilla chips.

Makes about 5 cups

I am just getting around to using up the remaining radicchio and Napa cabbage from this post. And I’ll be using a favorite dressing that I’ve already told you about as well, so use the link in the ingredient list for the dressing recipe. I used a portion of the greens already for fish tacos and I’ll share that recipe in a few days. Not much more to say, time is short, so I am just happy to get dinner on the table and have time to post the recipe and keep the streak alive… 71 and counting.

Summer Garden Salad with Smoked Paprika Shrimp

4 thick center-cut bacon slices
1 pound jumbo shrimp (21-25 ct), peeled and deveined
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
1 large shallot, peeled and diced
1 cup frozen corn, thawed
1 tablespoon fresh thyme leaves
Sweet Basil Dressing
1 Napa cabbage, cored and thinly sliced
1 head radicchio, cored and thinly sliced
2 cups teardrop or cherry tomatoes
2 cups mini mozzarella balls (brocconcini) halved
2 ripe avocados, peeled and cubed

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and drain on paper towels; cut in quarters crosswise. Discard all but 1 tablespoon of the bacon drippings from the skillet.  Increase heat to medium-high. Sprinkle shrimp with paprika, salt, and pepper.  Add shrimp to pan; cook 2 minutes on each side or until done. Remove to a plate, spreading out to cool.

Add the shallot and corn to the skillet and saute until the shallots are soft and translucent. Stir in the thyme. Remove from heat and add the corn mixture to the plate with the shrimp to cool. While the shrimp and corn cool, make the dressing.

Place the Napa cabbage and radicchio in a large bowl and toss with 1/2 cup of the dressing.  Divide the greens between 4 large dinner plates. Top each plate with 5 to 6 shrimp, 1/4 cup corn mixture, 1/2 cup tomatoes, 1/4 cup mozzarella halves, 1/2 avocado, and 4 bacon pieces.  Drizzle each salad with additional dressing and serve.

Serves 4

Here is the final appetizer that I’ll be making this Friday on the “Oscars” edition on Valley Dish. Hope you’ll tune in at 3:30 on channel 12.

Roasted Jalapeno and Bacon Shrimp

10 slices bacon
5 roasted and peeled jalapenos, split lengthwise into quarters and then seeded
20 large shrimp, peeled and de-veined
Salt and freshly ground black pepper
2 cups shredded Pepper Jack cheese
2 to 4 tablespoons heavy cream
1/4  cup jalapeno jelly

Preheat the oven to 400 degrees.

Cut each piece of bacon in half and place in a single layer on a foil lined baking sheet. Bake for 6 minutes. Remove and set aside until cool enough to handle.

Place 1 half of a roasted jalapeno in the slit of the shrimp where you de-veined the shrimp, wrap with half a piece of bacon. Secure with a toothpick and season with a pinch salt and of pepper. Repeat with all the remaining jalapeno halves, shrimp, and bacon.  Arrange the wrapped shrimp in a single layer on a foil lined baking sheet and bake until the shrimp are just cooked and the bacon is crisp, about 10 minutes.

Meanwhile make the cheese dipping sauce.  Place Pepper Jack, 2 tablespoons of cream, and the jalapeno jelly in a medium glass bowl. Place the bowl over a pot which is 1/4 full of simmering water, taking care to be sure that the bottom of the bowl is not touching the water. Slowly stir until the cheese and jelly are melted into the cream and the mixture is smooth, adding additional cream, if needed.

Pour the sauce into a serving bowl and place in the center of a serving platter. Place the shrimp around the bowl and serve.

Makes 20

This salad is so good and so pretty, you should not pass it by! Especially if you have a freezer full of citrus juice. If you need a refresher course on how to section citrus, click on the links in the ingredient list and it will take you there. Ditto for the citrus sugar, although regular granulated sugar may be used, the citrus sugar gives it an extra kick.

Oops, almost forgot to tell you… I’ll be on NBC Channel 12 Valley Dish tomorrow with Tram Mai, celebrating the show’s 1 year anniversary. Tune in or Tivo it, like I do, at 3:30.

Crispy Citrus-y Shrimp with Strawberry-Citrus Salad

Salad
14 large hulled and sliced strawberries
2 large navel oranges, sectioned and juices in bowl reserved for glaze
1 large grapefruit, sectioned and juices in bowl reserved for glaze
2 tablespoons citrus sugar
2 tablespoons thinly sliced fresh mint leaves

Glaze
1/2 cup fresh orange juice
1/4 cup fresh grapefruit juice
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 garlic cloves, peeled and minced
2 tablespoons citrus sugar
1 teaspoon Sriracha hot chili sauce

Shrimp
2 large egg whites
2 tablespoons fresh lemon juice
3 tablespoons cornstarch
1 1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 tablespoons sesame seeds
20 large raw shrimp, peeled and deveined
3/4 cup vegetable oil

12 large butter lettuce leaves

Salad: Toss all ingredients in large bowl. Let stand at room temperature 30 minutes.

Frozen cubes of garlic, lemon zest, orange and grapefruit juices along with the juices collected from sectioning the citrus for the salad

Glaze: Bring all ingredients to boil in medium saucepan. Boil until thick and syrupy, about 10 minutes. Season to taste with salt and pepper. Remove from heat and allow to come to room temperature.

Even though this is a very small amount of liquid, be certain to use a large enough pan or…. the pot may boil over.

Shrimp: Place the egg whites and lemon juice in a shallow flat bowl and whisk until frothy. Mix the cornstarch, paprika, salt, pepper, and sesame seeds in another shallow flat bowl and set both bowls near the stove-top.

Heat oil in large nonstick skillet over medium-high heat to 350 degrees.

Dip the shrimp, first in the egg whites and then into the dry mixture, coating well.

Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.

Divide lettuce leaves among 4 dinner plates. Top with strawberry salad, and then with shrimp, dividing evenly. Drizzle glaze over the top and serve immediately.

Serves 4

I have an excellent excuse for not posting yesterday and delivering with the promised seafood crepe recipe. I was on a “special, highly covert, high security assignment” revolving around THIS, for the Food section of our newspaper, The Arizona Republic. OK, it wasn’t exactly “all that”! But I was developing recipes for the cover story of the Food section for an upcoming issue. So, I was busy! And the story/recipes really do revolve around THAT. As bizarre as it certainly sounds, I will fill you in on the details after the story runs in the newspaper, it’s quite amusing, (Let’s just say that THAT had never ever crossed the threshold of my home before this task was handed to me – and all of my friends and family were in a state of shock to see it sitting on our kitchen counter!) so stay tuned. Now the promised, exceedingly sought-after, and highly anticipated “special occasion” crepe recipe…

Herb Crepes filled with Seafood and Lobster Champagne Sauce

Herb Crepes
2 cups milk
3 large eggs
2 tablespoons unsalted butter, melted, cooled
1 teaspoon salt
1 3/4 cups flour
2 tablespoons mixed fresh herbs: tarragon, thyme, chervil, and/or chives
Additional melted butter for the pan
Lobster Champagne Sauce
1 bottle champagne
2 tablespoons honey
1 pound lobster tail
1 small carrot, peeled and diced
1 large shallot, peeled and minced
1 teaspoon fresh thyme leaves
2 tablespoons tomato paste
1 tablespoon whole grain Dijon mustard
1 cup heavy cream
Filling
3 tablespoons unsalted butter
1 small shallot, peeled and minced
1/2 pound peeled and deveined shrimp, coarsely chopped
Lobster tail meat, cubed
1/2 pound cooked crab meat (I prefer Phillips, which Costco again has in stock)
2 Roma tomatoes, seeded and diced
1 tablespoon fresh tarragon, finely minced
Salt and freshly ground black pepper
Fresh snipped chives, for garnish

Crepes: Blend milk, eggs, 2 tablespoons melted butter, and salt in blender 5 seconds.  Add flour, 1/2 cup at a time, blending batter until smooth after each addition. Stir in herbs.  Let batter rest 1 hour at room temperature. Whisk batter just before using.

Heat a small nonstick skillet with 7- to 8-inch-diameter bottom over medium-high heat; brush with melted butter.  Pour a scant 1/4 cup batter into skillet; swirl skillet to coat bottom evenly.  Cook until bottom of crepe is golden, about 30 seconds. Loosen edges gently with spatula and turn crepe over.  Cook until bottom is brown in spots, about 30 seconds.  Turn crepe out onto a plate. Repeat, making about 16 crepes and stacking on the plate.  (May be made 2 days ahead. Wrap and chill.)

Lobster Champagne Sauce: In a large pot, bring the champagne and honey to a boil. Add the lobster tail; once the champagne has come back up to a boil, cook the lobster tail in the rapidly boiling liquid for 10 minutes. Remove tail with tongs and set aside to cool. When tail is cool enough to handle, remove meat and set aside.  Add the lobster shell to the pot with the champagne. Stir the carrot, shallot, and thyme, into the boiling liquid. Whisk in the tomato paste and Dijon and reduce to 1 cup. Remove lobster shell and discard, then add the cream to the pot and reduce sauce by half, back down to 1 cup. Set sauce aside. (May be made 8 hours ahead. Cover and chill.)

Filling: Preheat oven to 300 degrees. Lightly butter an 11 x 14-inch baking or gratin dish. In a medium sauté pan, melt the butter. Add the shallot and sauté until just softened, about 2 minutes. Add the shrimp and cook through, about 3 minutes. Stir in the lobster and crab meats, along with the diced tomato and heat through, about 1 minute. Remove from heat and stir in the tarragon and 3/4 cup of the lobster champagne sauce, taste and season with salt and pepper, as needed. (May be made 8 hours ahead. Cover and chill.)

Assembly: Lay out crepes on a work surface and fill each with a scant 1/4 cup of the filling. Roll or fold in half and then in half again. Place in prepared gratin or baking dish. Pour the remaining sauce over the top of the crepes. (May be made 4 hours ahead. Cover and chill. Remove from refrigerator 30 minutes before baking and add 5 minutes to the baking time.) Place in preheated oven for 12 minutes. Serve garnished with chives.

Makes 16

One other note before getting on with it… To the students in my series classes at Les Gourmettes Cooking School: The recipe for the pepitas I used in the soup last night can be found by – CLICKING HERE - it will take you to the link from an older post. Happy Thanksgiving, see you on November 30th!

What we have today is an “easy-breezy” recipe that you can make completely your own. This version uses Italian parsley, but cilantro would be a great substitute, or a mix of parsley and cilantro. Even switching from Italian parsley to curly parsley would change it up. The topper I used is shrimp – but minced chicken or turkey, coarsely chopped scallops with a little pancetta, or even flaked crab or tuna would also work fabulously. And of course, the cheeses and spices can be altered depending on the occasion or your taste. Let me know what ideas you have – I’d love to try them out!

Shrimp Scampi Crostini

2 tablespoons olive oil
6  garlic cloves; 4 peeled and 2 peeled and minced, divided
2 large handfuls Italian parsley
1 cup ricotta cheese
1/2 cup plus 3 tablespoons shredded Parmesan cheese, divided
1/8 teaspoon red pepper flakes
1  1/2 pounds shrimp; peeled, deveined, and coarsely chopped
1/2 teaspoon Sriracha sauce
Salt and freshly ground black pepper
1/2  loaf of French or Italian bread, sliced thinly on a diagonal

In a large skillet, heat the olive oil over medium low heat. Add the 4 peeled garlic cloves and cook until just golden, tossing often. Using tongs, transfer garlic to a food processor; remove skillet from heat and set aside, reserving the oil.

Add the parsley to the garlic in the food processor and pulse to finely mince; set aside aside 3 tablespoons of the mixture. Then add the ricotta and 1/2 cup of the Parmesan to the food processor; pulse to combine.

Preheat oven to 500 degrees and line a baking sheet with foil.

In the skillet, heat the reserved olive oil on medium high heat. Add the minced garlic and red pepper flakes and saute for 1 minute. Add the shrimp, Sriracha sauce, season with salt and pepper and cook, stirring until pink and cooked through, about 5 minutes.

Stir in the 3 tablespoons reserved parsley mixture.

Spread the cheese mixture on each slice of bread and arrange on lined baking sheet. Spoon the shrimp mixture on top of each slice and sprinkle with more Parmesan. Bake until Parmesan cheese is melted on top, about 9 to 10 minutes.

Makes about 16 crostini

I realized as I was deciding what to name this dish that I use the words “quick” and “fast” and “easy” way to0 often! I remember reading, some years ago, that the average person’s vocabulary is actually quite limited. So I did a little research… and when I say research, it means I “Googled” it, and here is one thing I found:

Average Vocabulary Count
Grade 1 Student = 1,000+ words
Normal Person (Graduate) = 5,000 to 6,000+ words
University Professor = 15,000+ words
Spelling Bee Winners = 30,000+
Shakespeare used 60,000 words
College Dictionary (Abridged) = 50,000 – 70,000
Total Words in English Language = 250,000+ (Growing)

I have no idea how accurate any of those numbers are, but I do know that my own vocabulary is extremely limited.  I use the same words over and over and over again … see what I mean? Although my “easy-breezy” category, which this dish fits into, would just sound all wrong if it was “perfunctory-breezy”, now wouldn’t it?!

Shrimp Pasta Pronto

2 tablespoons olive oil
1 small red onion, peeled and diced
2 garlic cloves, peeled and minced
1 teaspoon fresh thyme leaves
1 cup half and half
1 cup frozen peas, thawed
1 cup diced tomatoes
1 pound large shrimp, peeled and deviened
Salt and freshly ground black pepper
8-ounces dry spaghetti
1/4 cup roughly chopped fresh basil leaves

Heat a large nonstick skillet over medium-high heat. Add oil and onions; sauté until onions are translucent about 4 minutes. Add garlic and thyme; stir 1 minute. Add half and half and raise heat to high, boiling to reduce the liquid by 1/3, about 6 to 7 minutes. Reduce heat to medium and add tomatoes, peas, and shrimp; sprinkle with salt and pepper. Cook until shrimp are just opaque in center and peas are heated through, about 4 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta; return to pot.

Add shrimp mixture and toss to blend. Add some of the reserved cooking water to pasta if desired to thin out sauce. Stir in basil and season to taste with salt and pepper. Transfer pasta to bowl and serve.

Serves 4

Shrimp: My darling daughter, Marissa, made dinner for the family last night.  I’m guessing she did this for two reasons. First, she misses making “roomie dinners” for her college roommates now that they’ve all graduated. And second, she feels sorry for me, her sad exhausted mother.

Hoarding: Yes, hoarding is the reason for both my sadness and my complete and utter emotional, mental, and physical exhaustion. No, I am not the hoarder. Someone very close to me, who shall remain nameless, is though. When said person goes out of town for more than a week, (which only happens once, maybe twice, a year) I go over and clean up the disgusting mess that this person calls home. I won’t go into the gory details, but trust me, it’s awful! During this particular cleaning and tossing session, I went deep, deeper than I have in many years. I began on Saturday and have been working on it every single day, every waking hour, since. Hence, cooking and taking care of myself, my family, and this blog have been on the back burner (pun intended) and that burner has been turned off! I’ve missed a couple days of posting and will miss a few more. But the next few days will be due to something much more fun and happy. I’ll be in Laguna Beach this weekend for the wedding of a dear friend’s beautiful daughter. I’ll me back on Monday.

Contest: No, as you’ve probably figured out by now, this is not an actual “Shrimp Hoarding Contest”, although that doesn’t sound all bad. The contest I am referring to is the one that ends at 11:59 PM Mountain Time on August 22, 2010. That is Sunday night, so get on the stick and ENTER HERE! I don’t want any of you to miss out. The winner will be named when I return to blogging on Monday morning, it’ll be here before you know it.

Now for Marissa’s dinner. A wonderful cookbook for novice or experienced cooks alike is Homemade in a Hurry by Andrew Schloss. In fact it is on my list of “must have cookbooks” which you can view HERE. Marissa adapted the recipe a bit to match her taste and it was delicious! Thank you sweetheart, not only did you make dinner – you made my day! xoxox

Hoisin Pesto Shrimp and Veggies over Brown Rice

1/2 cup hoisin sauce
3 tablespoons basil pesto
1 teaspoon minced garlic
2 tablespoons soy sauce
2 teaspoons balsamic vinegar
1 pound extra-large (21-25 count) shrimp, peeled and deveined
1 large red or yellow bell pepper; cored, seeded and julienned
1/2 red onion, peeled and thinly sliced
Oil for coating grill pan or rack
3 cups cooked brown rice
Parsley, basil, or cilantro leaves for garnish

Preheat a grill or grill pan to high heat.

In a large bowl, mix together the hoisin, pesto, garlic, soy sauce, and vinegar. Toss in the shrimp, bell pepper, and onion until thoroughly coated.

Grill the shrimp and vegetables until the shrimp are pink, about 2 minutes per side.

Serve immediatly over cooked brown rice garnished with herbs.

Serves 4

Chimichurri is a thick vinegar and oil herb sauce made with garlic, parsley, and oregano, and served with grilled meat in Argentina. As for its origins, the story goes that it comes from an Irishman named Jimmy McCurry, who first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular with the Argentine people and the recipe was passed on. However, ‘Jimmy McCurry’ was difficult for the native people to say. Some sources claim the name of Jimmy’s sauce was altered to ‘chimichurri’, while others say it was changed in his honor.

Seared Scallops and Shrimp with Chimichurri

Chimichurri Sauce
6 garlic cloves, peeled
2 jalapenos, stemmed, seeded, and membranes removed
3 tablespoons red wine vinegar
3/4 cup packed fresh flat-leaf parsley leaves
1/3 cup loosely packed fresh oregano leaves
Juice of 3 limes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon honey or agave nectar
3/4 cup olive oil

12 sea scallops
16 jumbo (16/20 count per pound) shrimp
1 tablespoon olive oil
2 cups cooked hot jasmine rice

Chimichurri Sauce: Place the garlic, jalapeno, vinegar, parsley, oregano, lime juice, salt, pepper, and honey in the bowl of a food processor with the metal blade.

Use the pulse button to process until finely chopped, scraping down the sides of the bowl a couple of times. Add the olive oil and pulse just until the mixture is blended. Set chimichurri sauce aside at room temperature to allow the flavors to marry for at least 20 minutes.

Dry the scallops on paper towels and season both sides with salt and pepper. Heat large nonstick skillet over medium-high heat, add the oil and then the scallops; sear 3 minutes on each side or until just cooked through, remove to a plate and add the shrimp to the same pan, cook 1 or 2 minutes per side until pink and just cooked through.

Serve 3 scallops and 4 shrimp per person atop a bed of rice, drizzle with chimichurri sauce and allow rice to soak up the sauce.

Serves 4

This is the typical sort of dinner you’ll get at our house on a day when I don’t want to venture out in the 110 degree suffocating heat just to get groceries! I will do anything to avoid leaving the air-conditioned loveliness that is my house! First I look in the refrigerator – not much there. More smoked pork, but we’ve had that 2 days in a row, so that will not fly with my guys. Produce drawers – bell peppers, wilting green onions, romaine that has about 24 hours before decisions must be made, and a surprisingly good looking bunch of cilantro. Next stop – garden – ugg! Everything is looking sad, drought ridden, and parched! Snip off the last bit of tarragon and get back into the A/C! What about the pantry – nothing at all inspiring. There is pasta, but that’s always sitting there…. Why in God’s name do these people need to eat every darn day – don’t they know how hot it is?!?!  OK, compose thyself. Last stop the freezer – oh the glorious coldness that flows from the freeze finally gives me the inspiration I have been so very desperate for! What miracles do I find there? Nothing all that much really – shrimp, edamame, and peas – but it is enough.

Peas, now those are a story on their own! The thing you need to know about peas is that…. I Do Not Eat Peas. In any and every instance, other than today, the only reason you would find peas in my freezer is when I have purchased them to use as an ice-pack for injuries.  Frozen peas are excellent injury ice-packs! They mold and form to a hurt knee, elbow, wrist…whatever ailment they are needed for, you can not beat a package of frozen peas to make the ouchie feel better, honestly, frozen peas are better than a mommy’s kiss!

But eating those peas – No Thank You! Where could a girl such as myself acquire such a distaste and violent reaction to the innocent little pea… two words… canned peas! It’s sad but true, I grew up on canned vegetables. Aside from iceberg lettuce, tomatoes, and the occasional corn on the cob; fresh vegetables were not known in my childhood home. And frozen vegetables – barely knew they existed. The only proof of them was on the TV, courtesy of the Jolly Green Giant or Bird’s Eye commercials.

My husband, Dave, on the other hand – he grew up with not only frozen vegetables but fresh as well. He fondly recalls sitting on his back porch in Rockton, Illinois, shelling peas from his dad’s garden. So before this evening, guess how many times I’ve cooked peas for him in the 25 years we’ve been married or the 28 years we’ve been together?  If you know me, you may have already guessed the answer correctly – not once! Oh sure, I’ve scantly added them to paella (then easily picked them out of my portion.) Or layered them in the classic overnight layer salad (which includes iceberg, peas, sugar/mayonnaise, bacon, green onions, hard cooked eggs, etc). Then when I dish up my own plate, I just scoop around the peas and pick off the few that cling to the sweet mayo layer. But actually cook and serve peas as the main ingredient or side dish for dinner – never, not once!

Not until today. Why today? I don’t know, I was at Trader Joe’s a couple days ago, and saw the little bag of frozen petite peas and just felt sorry for Dave and my fierce resistance all this time to serve him his happy childhood memory just because of my own not-so-pleasant childhood memory.  Really -there is only one word for that – selfish. So, you have to know that when I say this pasta with peas is good, it must be Really Good …  ‘Nuff said!

Pea, Edamame, and Shrimp Capellini

2 or 3 large garlic cloves, peeled
Leaves and tender stems from 1 bunch cilantro
1/4 cup fresh tarragon leaves
3 tablespoons olive oil
Salt
12-ounce package frozen shelled edamame
12 to 16-ounce package frozen petite peas
1/2 pound peeled and deveined shrimp, cut into bite-size pieces
12 to 16-ounce package capellini (angel hair) pasta
1/2 cup freshly grated Parmesan

Bring a large pot of water to a boil.  Meanwhile, turn on a food processor fitted with the steel blade, and drop the garlic in through the feed tube, to mince.  Stop the machine and scrape down the bowl with a spatula. Add the cilantro and tarragon leaves to the bowl, and process until finely minced. With the machine running, drizzle in the olive oil through the feed tube. Transfer the mixture to a large bowl.

When the water in the pot comes to a boil, salt generously, add the edamame and peas; cook 3 to 4 minutes. Remove vegetables from the pot with a strainer or a slotted spoon, and place in another bowl. Return water to the boil and add the shrimp.

Boil just until pink and cooked through, 1 to 2 minutes. Remove from the pot with a strainer or a slotted spoon, and add to bowl with edamame and peas.

Return water to the boil and add the pasta; cook al dente following the instructions on the package. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the cilantro mixture. Drain the pasta, and add to the cilantro, toss to combine. Stir in the edamame mixture and toss to combine.  Divide between 8 serving bowls, top with Parmesan and serve.

Serves 8

If you are wondering -Yes, blue was the required apparel color

Graduation was wonderful! We stayed at the Marriott Starr Pass Resort in Tucson, which was beautiful. Had a celebratory dinner at J Bar after the big event, which was beyond delicious. After dinner we went back to the girls’ house for a dessert party, which was the perfect way to end the night. Then the next day, we were able to spend a relaxing morning with our graduate at the resort pool and then had a fun lunch at Frog & Firkin (a University of Arizona hang-out) before heading back to Phoenix.  All in all – a momentous and memorable weekend!  To keep with the theme of relaxation and ease, here’s an “easy-breezy” and versatile dish that can be used as an impressive appetizer or a quick dinner. To make it a meal, just toss with cooked linguini or spaghetti and add garlic bread.

Shrimp and Olive Salad

36 peeled and deveined jumbo shrimp with tails left intact
2 tablespoons plus 1/4 cup olive oil
Salt and freshly ground black pepper
1 tablespoon dried oregano
36 pitted Kalamata olives
2 cups diced seeded tomatoes
1/4 cup chopped fresh Italian parsley
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice

Preheat oven broiler to high. Line a baking dish with foil. Lay shrimp in a single layer on foil, drizzle with 2 tablespoons olive oil, season with salt and pepper and sprinkle with oregano. Toss to coat well.  Broil for 3 minutes on one side, remove from oven and turn over, broil other side for 2 to 3 minutes until pink and cooked through. Set aside to come to room temperature.

In a large bowl combine olives, tomatoes, parsley, remaining 1/4 olive oil, lemon zest and juice. Add shrimp and toss to blend.  Season to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

Serves about 12

Easter is quickly approaching which means Lent is nearly over… and I have only posted one fish recipe… sorry! I’m not actually into frying fish at home… we’ll leave that to the church social halls.  But with two Friday’s left – including Good Friday, it’s not too late to get a fish recipe posted, so how about a little mahi-mahi and shrimp?

Contrary to popular belief the mahi-mahi is not related to the dolphin family of mammals. They are one of the fastest-growing fish and are carnivorous- feeding on crabs, squid, and mackerel. Mahi-mahi’s sweet taste and firm flesh makes it perfect for poaching; along with halibut, swordfish, and salmon- just in case you are looking for a good substitute.

If you eat a lot of fish, a fish poacher is a great pan to have in your kitchen. Often thought of for cooking whole fish, it works wonderfully with fillets as well. If you are in the market for a poacher, you can check out this link or visit your local kitchen store. If you don’t have and are not interested in a poacher, no problem, a larger skillet with a tight fitting lid will work just fine. And please don’t be intimidated or turned off by the long list of ingredients… the majority are either spices or items just dropped into the poaching liquid.

As a vegetable side, I made sautéed fennel and red peppers with capers and olives. I then used the fennel stalks in the poaching liquid and the fronds as garnish. I’ll be posting that recipe tomorrow, but in case you want to do your grocery shopping today here is the ingredient list: 1 fennel bulb, 1 small onion, 1 red bell pepper, capers, and Kalamata olives. And if you decide against this side dish, leave the fennel out of the poaching liquid – it is listed as optional.

Poached Mahi-mahi atop Creamed Celery Root

1 large celery root
1 cup whole milk or fat free half and half
18 raw medium shrimp with peels and tails
3 cups water
1 cup dry white wine
1 onion, peeled and cut in quarters
1 lemon, thinly sliced
1 carrot, peeled and cut into coins
1 celery stalk, cut into 1/4-inch slices
3 garlic cloves, peeled and left whole
Stalks and trimmings from 1 fennel bulb (optional)
1 teaspoon whole peppercorns
1 bay leaf
4 fresh thyme sprigs
1/4 teaspoon dried crushed red pepper flakes
1/4 teaspoon smoked paprika
Salt
Freshly ground white pepper
2 tablespoons unsalted butter, divided
6 skinless mahi-mahi fillets (each about 1 1/2 inches thick)
1/2 cup panko bread crumbs
Reserved fennel fronds for garnish (optional)

Using a sharp knife, cut off the thick and gnarly peel from the celery root. Place peel in a bowl of cold water and swish around to remove any dirt, lift out of water and place in a strainer. Dice the peeled celery root into 1/4-inch pieces and place in a small saucepan. Cover celery root with milk and place over very low heat, cooking until vegetable is very tender when pierced with a paring knife, about 15 minutes.

Meanwhile peel and devein the shrimp, reserving the peels. Place the shrimp in a small bowl and set aside. Place the shrimp peels and tails, along with the washed celery root peelings, into a fish poacher or a large heavy skillet. Add the water, wine, onion, lemon, carrot, celery, garlic, peppercorns, bay leaf, thyme, crushed red pepper flakes. Bring to a boil.  Reduce heat, cover, and simmer until flavors blend, about 15 minutes.

When the celery root is tender, transfer both the solids and the liquid from the saucepan into a food processor or blender. Add 1 tablespoon of the butter and puree until smooth. Season with 1/8 teaspoon smoked paprika, 1 teaspoon salt and several grinds of white pepper, blend again. Return mixture to saucepan and place over the lowest heat possible, stirring frequently until mixture has thickened slightly.

Add fish in a single layer to poacher or skillet. Cover and simmer until fish is opaque in center, about 10 minutes. Using a slotted spoon, transfer fish to platter. Dispose of the majority of the solids left in the poacher by using the lift-out tray or if cooking in a skillet, use the slotted spoon. Add shrimp to the remaining fish cooking liquid. Simmer until shrimp are just cooked through, about 2 minutes. Using the tray or a slotted spoon, transfer shrimp to platter with fish. Tent with foil to keep warm.

While the fish is poaching, melt 1 tablespoon butter in a small skillet, when butter is foaming, add the panko and stir constantly until browned. Remove from skillet immediately, or the panko will continue to cook and possibly burn.

Divide the creamed celery root evenly between 6 dinner plates, spreading in the center of the plate in a thin layer. Top each with 1 mahi-mahi fillet. Sprinkle each with 2 tablespoons of the browned panko and 3 shrimp. Garnish with fennel fronds, if desired.

Serves 6

What is it about shrimp on an appetizer buffet that draws people like flies? First of all, it is the quintessential party food. Shrimp are the world’s most popular shellfish. Low in calories and saturated fat; high in protein, vitamins D and B12, iron, and omega 3. Plus they have anti-inflammatory qualities. But something tells me that none of that matters to the guy who is also known as “the shrimp hoarder”. He will block your path to the bowl of shrimp because he is worried that if you get even a couple of the tasty morsels, he won’t “get his”. Or how about the woman, who in April 2009, called 911 to report that she didn’t get as much shrimp as she wanted in her fried rice at a Texas restaurant? Now that’s harsh!

As Pvt Benjamin Buford ‘Bubba’ Blue said. “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” – 1994 Forrest Gump.

These Jamaican shrimp fit into Bubba’s description – they are boiled…

Beautiful Amy and Whitney looking so much prettier than at the White Trash Progressive!

Warm Jamaican Shrimp

4 cups water
2 Scotch bonnet chiles or habanero chiles, halved
4 green onions, coarsely chopped
3 large fresh thyme sprigs
4 garlic cloves, peeled, crushed
2 tablespoons salt
1/2 teaspoon whole black pepper
1 bay leaf
1 1/2 teaspoons whole allspice
2 pounds large shrimp with tail on (31 to 40 per pound)

Combine water, chiles, green onions, thyme, garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.

Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid.

Transfer shrimp to bowl and serve warm or at room temperature.

Serves about 20 to 25 as part of a large appetizer buffet