Shrimp and Peas with Pasta

We were looking for something easy and delicious for dinner tonight.  I knew I wanted to use shrimp, so I started there.  Scrounging around the fridge produced grape tomatoes and some frozen peas, so I came up with this yummy meal.

ShrimPeasPasta

Ingredients:

  • 1 bag frozen shrimp, thawed and shelled.  Salt and pepper shrimp before cooking.
  • 1/2 cup frozen peas
  • 1/2 cup grape tomatoes, sliced in half
  • Coconut oil
  • White wine
  • Savory nutritional yeast flakes
  • Parmesan cheese
  • Pasta water
  • Thin Spaghetti, cooked al dente’
  • 1 Egg yolk, whipped with a fork and tempered with a few spoons of pasta water

Directions:

  • In boiling, salted water, cook your pasta, saving 1 cup of pasta water
  • In a large saute’ pan, heat coconut oil and sear shrimp on both sides until toasty.
  • Add peas and tomatoes, saute’, then add some white wine and allow to cook through.
  • Season dish using dashes of yeast flakes, parmesan cheese, and a bit of pasta water. Taste after each addition before moving forward, adjusting as needed.  Pasta water will add a bit of thickening, so take your time with this step.
  • Drain pasta and add cooked pasta to shrimp mixture and toss to combine.
  • Remove from heat and add whipped egg yolk to add in a bit of creaminess.
  • Toss well and serve.  I like to top with parsley or minced chives.

This is one of those meals that can be thrown together fairly easily.  I like to keep bags of frozen shrimp and peas on hand.  If you don’t happen to have grape tomatoes in your fridge, you can substitute a small amount of sun-dried tomatoes (sliced thin) or leave them out altogether.  Play with your ingredients and come up with your family’s favorites. Enjoy creating your own version!

Recipe: Red & White Stir Fry Salad

Here’s a recipe PLUS a bonus!  Each part of this recipe deserves it’s own post, but since they are connected, I decided to post them together.  It’s a recipe for “stir fry” AND a chicken salad recipe…in one recipe!RedNWhiteStirfrySalad

I was trying something new… I wanted to make a shrimp stir fry, but wondered how it might work if I tried to “bake” the ingredients for a stir fry.  To do this, I sliced a pound of de-shelled shrimp length-wise and used them to cover the bottom of a 9×9 pan.  I sprinkled a  package of slaw (the kind with shredded cauliflower and broccoli) over the shrimp and then made a sauce of hoisin sauce, red wine, garlic, ginger, and a little cornstarch (for thickening) to pour over the entire pan.  I covered the pan with foil and allowed it to bake at 350 degrees for 20-25 minutes.  A package of microwave brown rice finished off my first meal nicely (see top right-hand photo).  While the technique was unconventional, it was a great way to make a simple dinner without standing beside the stove top.

The second half of this recipe (the “Salad” portion) came about from my need to use up the half-cup of leftover stir fry.  I had a chicken breast in the fridge that also needed to be used, so I decided to try putting everything together to make a chicken-shrimp stir fry salad sandwich.  Weird, but it really was tasty.  I combined the following ingredients: leftover stir fry, one diced chicken breast, one diced stalk of celery, a small palmful of craisins, some mayo, white wine, salt and pepper.  I mixed everything until it was well combined, adding either mayo or white wine, depending on the desired texture, and then put the mixture on some toasted low-calorie bread to make a sandwich.  The threads of veggies from the stir-fry provided some interesting texture in the salad, but it was a great mix and the bits of leftover stir fry sauce added some zing to the flavor.  It was definitely a great way to use up leftovers in my fridge.

I hope this set of recipes gives you some ideas of ways to re-use foods in your own fridge.  Using red wine in the stir fry and white wine in the chicken salad was a fun inspiration as well… see what you can create when you go beyond the traditional and let your creative juices flow!