This meal is both gluten free AND low carb… two brand new diets that the Peterson HH is having to embrace.
At least the low carb one has an end in sight!!
THIS dish is to die for. I mean, really. One of the best meals I’ve made in a very long time.
I liked it so much I want to make it again this week 🙂
- 1-1.5 lbs uncooked, de-veined, peeled, medium to large shrimp
- 6 c. fresh spinach lettuce
- 4 stems of fresh basil (about 1/2 package if buying in the store… a small handful if picking fresh), Julienned
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced (or grated with microplane)
- 2 large handfuls of cherry or grape tomatoes (whole)
- 1/2 large red bell pepper, finely sliced
- 1/2 large yellow bell pepper, finely sliced
- 4-6 oz block feta cheese, cubed in 1/2 in by 1/2 in cubes
- 2-3 green onions, chopped
- 2 small lemons, quartered
- Salt & pepper to taste
Layer fresh spinach, fresh basil and green onions on the bottom of a 9×13 pan. Continue by layering veggies (evenly distributing garlic and other seasonings). End with shrimp and then lemon slices/chunks. Drizzle with a little olive oil. Bake at 375 for approx 20 min (for medium uncooked shrimp). I broiled for approx 5 min after that (with the pan in the middle of the oven) to start to brown up the feta a bit.
I was able to reheat the leftovers for lunch the next day and it was still amazing. Some times things like this don’t reheat well…but this one worked perfectly!!
It was a day of “salads”… the best kind of salads 🙂
Yesterday I made a few dishes including these two beauties.
Pioneer Woman’s Creamy Lemon Basil Potato Salad (boiled & cooled potatoes, 1/2 c. mayo, 2 lemons, a few TBSP olive oil, TBSP pesto, basil, S&P). I skipped the pine nuts ($$$$!!!!)
And then I created a healthy and fresh stuffed tomato tuna salad:
- 1 container fage 2% greek yogurt
- 2 cans tuna, in water, drained
- 1 tsp fresh dill, minced
- 3 chives, minced
- 3 stalks celery minced
- juice of 1/2 lemon
- salt & pepper
- topped with feta & basil (and possibly olives next time!!)
- 4 tomatoes (with the pulp scrapped out of the center)
Mix all ingredient (except tomatoes), chill & serve in the tomatoes.
Refreshing & healthy 🙂
Dinner a few nights back…
- 1.5 lbs fresh salmon, skin on
- 1/3 c. soy sauce
- 1/2 c. brown sugar
- 1 Tbsp honey
- 2-3 tsp hot sauce
- 1 clove garlic, minced
- 1 inch fresh ginger, minced
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
- salt & pepper
Bring all ingredients (except salmon) to a boil in a small sauce pan. Reduce heat to a simmer and cook until the sauce forms into a thicker glaze (approx 15-20 min). Put salmon in a 9×13 pan lined with aluminum foil. Top with 1/2 glaze mixture and let it sit on salmon for 15 min while you pre-heat the oven to 450. Bake for 15-20 min then broil for 10-15 minutes (depending on thickness). My fish was about 2.5 inches thick. Just watch it! I pulled the dish out of the oven a few times during the baking process and spooned the glaze back on the top of the fish. I suppose this might be called “basting”? 🙂
When the fish is fully cooked, take a spatula and remove it from the skin. Top with remaining glaze. I had to add some water to my glaze b/c when it cooled, it thickened a bit too much!
I served this with brown butter couscous (from the latest issue of cooking light) … essentially brown the butter, toss in some pine nuts, then saute the couscous for a minute before adding in the chicken stock. YUM. So good!!
Bacon, cheese and shrimp. Yes please.
- 1 cup grits
- Salt and pepper
- 1/4 cup butter
- 2 cups sharp Cheddar cheese, shredded
- 10 large shrimp (13-15count/pound)
- 6 slices bacon, chopped
- juice of one lemon juice
- 1 cup thinly sliced green onions
- 1 large garlic clove, minced
Paula has the instructions for you here.
I have to say… the grits by themselves were a bit bland. You definitely want to add in the bacon and green onions or there just isn’t as much flavor as I was expecting. I think if I were to make this again, I would season the grits more …perhaps with some creole seasoning?
Definitely recommend the recipe!
Pax loved the grits 🙂
So I just realized I already have a Salmon Cakes post up here on the blog~ but these ones are so much better!!!
We had friends over a few weeks ago for lunch and I made a greek-inspired pasta salad… well, garden (and greek) AND Giada’s rockstar salmon cakes. Using saltines in the mix is JUST brilliant!! It adds something extra… bread crumbs pale in comparison 🙂
The best part is, these are super easy too!!! You just combine salmon (I used the vacuum sealed kind), chives, saltines, corn, dijon mustard, mayo, capers, lemon juice & zest. Then you form into patties, dredge in a few more saltines & pan fry in a bit of olive oil & butter. I served these up with Giada’s sauce (greek yogurt, lemon juice/zest, capers, s&p) as well as a side of honey mustard (mayo, dijon, & honey). They were sooooo good (and got rave reviews 🙂 Gotta love the food network!
Here’s the link to Giada’s recipe.
YUM! Salmon cakes baby!
I’ve always L.O.V.E.D. crab cakes, but crab is just so darn expensive. Salmon cakes make a great alternative! Above is a shot of the “pre-cooked” cakes & below is a shot of the completed ones 🙂
Salmon Cakes Ingredients
- 1 package salmon, chicken of the sea brand, vacuum packed
- 3/4 c. bread crumbs (I’ve used both seasoned & unseasoned), divided
- 1/4 c. parmesan cheese, divided
- 1 tbsp pimento
- 1 tbsp capers
- 3 green onions, chopped
- 1 egg white
- 1/3 c. lowfat mayo
Take about 1/4 c. of the bread crumbs and 1/8 c. of the parm cheese. Combine & set aside on a small plate.
In a large bowl combine the rest of the salmon cake ingredients. Shape into 4 portions (if you’re serving as a meal). This will yield 2 servings (2 cakes per person). You could also make them smaller if you’re going to use them as appetizers!
Flatten each portion between your hands & press both sides into the bread crumb/parm mixture. Put in a nonstick skillet over medium heat for about 6-8 minutes. Turning once in the middle of the cooking time.
Mix up sauce ingredients at a 1:1 ratio (or however you’d like!) Serve warm.
I wish I had more to say today~ unfortunately I’ve got 60 6-7 page papers to grade! Time to get at it!! Have a great weekend.