Archive for the ‘Seafood’ Category

Shrimp and havarti quesadillas?  Um YES.

Perfectly cooked shrimp, sauteed mushrooms, my favorite cheese, and a bit of sweetness from the apricot preserves.  Um YES.  YES. YES.  YES.  Make these.  And you will be happy.

(And dinner will be on the table in 10-15 minutes.)

Havarti Shrimp Quesadillas
From Taste of Home June/July 2010, p. 22
Prep/Total Time: 25 min.
Yield: 2 dozen

1/2 lb. fresh mushrooms, chopped
1 T. canola oil
1 T. butter
6 T. apricot preserves
6 flour tortillas (10 in.)
6 oz. Havarti cheese, thinly sliced
1/2 lb. cooked peeled deveined shrimp, chopped
2 T. butter, melted

In a large skillet, saute mushrooms in oil and butter until tender.  Spread 1 T. preserves over half of each tortilla; top with cheese, shrimp and mushrooms.  Fold tortillas over.  Brush both sides with melted butter.

Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted.  Cut each quesadilla into four wedges.  Serve warm.


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I know you’ve probably seen a few salads similar to this on my site.  It’s not the first time I’ve combined shrimp and salad, shrimp and orzo, or orzo and salad.  (Whether I ever remembered to post these recipes on the blog is altogether different so I guess it’s possible you’ve seen far fewer of these combinations than I have.)  Clearly I’m attracted to this basic mash-up.

So when the thermometer goes above 80 degrees and trolling for new dinner ideas, a refreshing salad for dinner just screams, “Make me!”  And this one passed the muster of “different enough from what we had recently …” because of those beautiful, fuschia radish wedges.  Radishes are not a part of my regular vegetable line-up.  I guess mostly because I forget about them.  But every once in a while that peppery kick wrapped in such a pretty-colored package calls to me.  Cut off the tips, a sprinkle of kosher salt and mmmh I’m good to go.

Radishes don’t work this way for my husband, but I’ll tell you what does.  Olives.  Kalamata olives.  Or any olive other than the plain black ones.  Olives always find their way off of my cutting board and into his mouth before they reach the salad.

This salad has nice flavor, it’s not overly complicated to make, and it’s filling enough without being carb top-heavy.  And if you ignore the demand for boatloads of olive oil and about twice as much dressing as you really need, it’s actually quite healthy.

Spinach-Orzo Salad with Shrimp
Originally from foodnetwork.com
Serves 4

Kosher salt
1/2 cup orzo
4 cups spinach, thinly sliced
10 medium radishes, quartered
1 small cucumber, peeled, seeded and diced
1/2 red onion, quartered and thinly sliced
1/4 cup pitted oil-cured olives, chopped
1/2 cup packed fresh mint, chopped
1/2 cup packed fresh parsley, chopped
1/3 cup plus 2 tablespoons fresh lemon juice
1/3 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pound medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese

Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.

Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.

Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. (I added a pinch of kosher salt and some freshly ground lemon pepper to mine.)  Turn and broil until just cooked through, 2 to 3 more minutes.

Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.

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