Shrimp and Tofu Sesame Noodles

Loved this quick and easy dinner. Lots of flavour and a nice healthy choice.  For the natural peanut butter I used Adams Natural Peanut Butter and I thought it was perfect!  I got this recipe from Food and Drink Magazine Holiday 2021

 1 pkg (454 g) extra-firm tofu

2 small bok choy
1/2 pkg (454 g) frozen large shrimp, thawed and peeled, about 12 shrimp
Generous pinches salt

SAUCE
1/4 cup (60 mL) smooth natural peanut butter
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) tahini
3 tbsp (45 mL) brown sugar
2 tbsp (30 mL) rice wine vinegar
2 garlic cloves, finely chopped
1 tbsp (15 mL) sesame oil
2 to 3 tbsp (30 to 45 mL) vegetable oil
1 garlic clove, finely chopped
1 pkg (454 g) dried udon or spaghetti

TOPPINGS
3 green onions, thinly sliced diagonally
Chilli oil or chilli-garlic sauce (optional)

1. Drain tofu. Wrap in a clean kitchen towel. Set a can from your pantry or a heavy pan on top. Cut each bok choy into quarters. Pat shrimp dry and season with salt.

2. Bring a large pot of water to a boil.

3. Meanwhile, prepare the sauce by whisking peanut butter with soy sauce, tahini, sugar, vinegar, 2 chopped garlic cloves and sesame oil in a large bowl. Thin to desired consistency by whisking in warm water, 1 tbsp (15 mL) at a time.

4. Cut tofu horizontally into 3 long, wide pieces. Cut pieces in half crosswise, then slice each piece in half diagonally for 12 triangles in total. Set a large nonstick frying pan over medium-high heat. Coat with 2 tbsp (30 mL) oil. Swirl to coat. Add tofu. Cook until golden, 2 to 3 minutes per side. Add to sauce.

5. Set the pan back over heat. Coat with a little more oil, if needed. Add bok choy. Sprinkle with pinch salt. Cook, stirring frequently until softened slightly, 1 to 2 minutes. Turn onto a plate.

6. Set the pan over heat. Coat with a little more oil, if needed. Add shrimp and 1 chopped garlic clove to the pan. Cook until shrimp turns pink and is cooked through (but not overcooked— it’s a fine line), 1 to 2 minutes per side. Add to plate with bok choy.

7. Meanwhile, cook udon following package directions. Scoop 1/2 cup (125 mL) cooking water and set aside. Drain udon well and add to sauce with tofu. Toss to coat. Thin sauce slightly with cooking water, adding 1 tbsp (15 mL) at a time, until sauce reaches desired texture. Divide among plates or bowls. Top with bok choy and shrimp. Sprinkle with green onions. Stir in chilli oil, if you like.

Makes 4 servings

Thai Coconut Soup with Shrimp and Mushrooms

 This is a nice light soup with a lot of flavour and really simple to make.

2 inch piece of ginger

zest of 1 lemon

zest of 1 lime

2 cans (each 398 ml) full fat coconut milk

1 cup water

1/2 tsp red pepper flakes

2 tbsp oyster sauce

2 tsp granulated sugar

1 cup thinly sliced cremini mushrooms

350 g shrimp peeled and deveined

2 tbsp fresh lime juice

1/4 cup packed cilantro leaves, plus more for serving

Peel and slice ginger.  In a large pot, heat coconut milk, water, ginger, lemon and lime zest, and red pepper flakes over medium height.  Bring to a boil, then reduce to a gentle simmer.  Cook 5 minutes.  Add mushrooms.  Cook until tender 3 to 4 minutes.  Add shrimp. Simmer until pink and cooked through 2 to 5 minutes.  Remove from heat.  Add lime juice and cilantro.  Garnish with more cilantro leaves and serve.

Serves 4

Shrimp and Hearty Greens Saute

I used Swiss Chard in this recipe but you could easily switch this up for kale, collard greens or spinach. Serve this over brown rice or whole grain noodles for a quick, simple and healthy dinner.  From the Milk Calendar 2014.

1 tbsp butter, divided
500 g large shrimp
3 cloves garlic, minced, divided
1/2 tsp alt, divided
1/4 tsp pepper, divided
1 small onion, thinly sliced
1/2 tsp dried basil
8 cups chopped Swiss Chard
2 tsp cornstarch
1 cup 5% light cream
2 tbsp freshly squeezed lemon juice

1. In a large skillet, melt half the butter over high heat.  Saute shrimp, 1 clove of garlic and a pinch each salt and pepper for about 3 min or until pink and opaque; transfer to a bowl.  Cover to keep warm.
2. Return skillet to medium heat; add remaining butter.  Saute remaining garlic, onion, basil and remaining salt and pepper for about 3 min or until softened.  Add chopped greens and saute for about 5 min or until just wilted and tender.  
3. Whisk cornstarch into cream and stir into pan; cook, stirring for about 3 min until thickened.  Serve greens topped with shrimp and sprinkle with lemon juice.

One Pot Shrimp and Couscous

An easy dish to make, delicious and healthy!

2 tbsp butter (or olive oil)
1 large sweet onion, thinly sliced - try a vidalia or sweet red
3 cloves garlic, chopped
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
1 cup couscous
450g deveined peeled medium shrimp
1 cup grape tomatoes
1 cup chicken or vegetable broth - try a sodium reduced
4 cups baby spinach

1. In large pan melt butter over medium high heat; cook onion, paprika, slat and pepper, stirring occasionally.  When onions are slightly softened, add garlic so it will not burn.  Stir about 3-4 minutes.
2. Add couscous; toast for 2 minutes.  Stir in shrimp, tomatoes and broth; bring to boil.  Cover and turn off heat; let stand on burner until no liquid remains and shrimp are pink, about 5 minutes.  Stir in spinach and let wilt.

Spinach and Shrimp Soup

I almost didn't make this one… it just doesn't sound appetizing does it.  I got this recipe from Food and Drink Winter 2000…wow that is already 13 years ago..I really need to get rid of these magazines.  So while considering not making the recipe I looked and the ingredient list and it intrigued me, also my husband and I went to Jamaica a year ago and I love the food and of course the people, so I thought I would give this one a try.  This is a Jamaican recipe and in Jamaican cooking the whole Scotch Bonnet Pepper is often used to add a more subtle heat.  Jalapeno peppers may be substituted.  I loved the flavour of this recipe.  You must try it!

2 tbsp vegetable oil
1 onion, chopped
3 green onions, chopped
1 tbsp chopped garlic
1/2 tsp dried thyme
1/2 tsp ground allspice
1 whole Scotch Bonnet Pepper
4 cups chicken broth
1 bunch spinach, cleaned and sliced
1/2 cup coconut milk
250 g peeled shrimp
1 tbsp lime juice or to taste
Salt and freshly ground pepper to taste

• Heat vegetable oil in a large soup pot on medium high heat.  Add onions.  Saute for 3 miutes or until onions soften slightly.
• Add green onions, garlic, thme, allspice, and Scotch bonnet pepper.  Saute for 1 more minute.  Add broth and bring to boil.  Add spinach and coconut milk.  Reduce heat and simmer for 10 to 15 minutes or until spinach is limp.  Remove pepper and discard.
• Add shrimp and cook for another 2 minutes or until pink and curled.  Add lime juice season well with salt and pepper.

Serves 6

Shrimp and Sweet Potato Fritters

These are delicious!  Crispy on the outside, smooth and rich on the inside…..and i love anything that has sweet potato in it :)  From Food and Drink Summer 2011.

4 cups orange fleshed sweet potato, peeled and diced
1/2 cup raw shrimp, peeled and coarsely chopped (about 10 medium shrimp)
1 tsp salt
1/2 tsp hot sauce, or to taste
2 tbsp fresh ginger peeled and finely chopped
1/4 cup green onions, finely chopped
3 tbsp unsweetened coconut flakes (I left these out)
2 tbsp fresh cilantro, finely chopped
1 egg, lightly beaten
1/4 cup all purpose flour
1/2 cup plain bread crumbs
1 tsp baking powder
4 cups vegetable oil for frying

1. In a large pot of unsalted water, boil potatoes over high heat.  Once they are tender, drain well, allowing them to sit in colander for 10 minutes for water to drain off.  Return to pot and mash.
2. Measure 2 cups of the mashed potatoes into a large bowl.  Add shrimp, salt, hot sauce, ginger, green onion, coconut, cilantro, egg, flour, bread crumbs and baking powder.  Gently fold together all the ingredients until well blended.  Allow mixture to rest in the refrigerator for 15 minutes before frying.
3. IN large pot or deep fryer heat oil to 350F.  Carefully drop fritter batter by heaping tablespoons into the oil using 2 spoons, 1 to scoop and the other to help push the batter into the oil.   Place 5 or 6 fritters into oil at a time and fry until golden on both sides, place fritters on paper towel to drain, and repeat with remaining batter until all are fried.

Spicy Chilean Shrimp

These were wonderful, lots of flavour and very easy to make.  Serve over rice or quinoa.

2 tbsp olive oil
1 cup onion, diced
1 tbsp chopped green chili
2 tsp chopped garlic
1 tsp chili flakes
1 tsp chili powder
1 cup diced canned tomatoes
1 cup vegetable stock
1 cup milk
3 slices whole grain bread, crusts removed, about 3 cups torn
1 tbsp lime juice
Salt and freshly ground pepper
500 g large shrimp cleaned and deveined
1/2 cup ricotta cheese
1/4 cup chopped coriander

1. Preheat oven to 375F.
2. Heat olive oil in an ovenproof skillet or saute pan over medium heat.  Add onions and saute for 3 minutes or until softened.  Add green chili and garlic and saute 1 more minute.  Stir in chili flakes and powder and cumin and saute for 30 seconds to bring out flavours.  Add tomatoes and stock and stir to combine.  Remove from heat.
3. Tear up bread and add to milk and let soak for about 5 minutes.  Add bread mixture to diced tomatoes and puree with an immersion blender or in a food processor until the bread has disappeared.
4. Return sauce in pan to stove over medium heat and bring to a simmer.  Add lime juice and season with salt and pepper to taste.  SEason shrimp with salt and pepper and add to sauce.  Sprinkle cheese over shrimp and sauce.  Bake for 10 minutes or until sauce is bubbling and shrimps are cooked.  Sprinkle with chopped coriander.

Serves 4

Grilled Shrimp Caesar Salad

This recipe has all the great flavour of the original Caesar salad, but is lower in fat.  Low Fat cottage cheese  and low fat mayonnaise is used instead of egg yolks and oil.  It is about 1/4 of the calories.  From Food and Drink Winter 2001.

Dressing:
1/4 cup 1% low fat cottage cheese
1/4 cup low fat mayonnaise
2 anchovies chopped
2 tbsp lemon juice
1/2 tsp Worcestershire sauce
1 tsp chopped garlic
1 tbsp olive oil
2 tbsp grated Parmesan
Freshly ground pepper

12 large shrimp, peeled
1 head romaine lettuce, washed
2 tbsp chopped fresh parsley

1. Puree cottage cheese, mayonnaise, anchovies, lemon juice, Worcestershire, garlic and olive oil in food processor until smooth.  Stir in Parmesan and pepper.  Season to taste.  If dressing is too thick, thin down with a little warm water.  Toss shrimps with 1/4 cup dressing.  Marinate for 30 minutes.  Tear romaine leaves removing the thickest part of the stem.  Toss with remaining dressing.
2. Preheat broiler or grill pan on medium high heat.  Drain shrimps and broil or grill about 1 1/2 minutes per side, or until pink and slightly curled.  Divide salad among 4 plates and top each salad with 3 shrimp.  Garnish with parsley.

Fettuccine with Spicy Vodka Shrimp and Vegetables

This is from Food and Drink Spring 2001.  Loved the flavour of the shrimp.  If you want to change the pasta to a quinoa that works really well too.

3 tbsp olive oil
750 g large deveined raw shrimp, peeled but with tails left on
2 cloves garlic, finely chopped
1/2 to 1 tsp chilli pepper flakes
Salt and freshly ground pepper
1/3 cup vodka
2 small red bell peppers, cut into thin strips
1 fennel bulb, trimmed and cut into thin strips
1 cup chicken stock
1 cup whipping cream
1 tbsp grated orange zest
375 g fettuccine
1/3 cup chopped flat leaf parsley

1. Place half of the oil in a large non stick heavy skillet and heat over high heat until almost smoking.  Add shrimp, garlic, chilli pepper flakes, salt and pepper to taste.  Cook, stirring for about one minute or until shrimp are pink and almost cooked through.  Add vodka and ignite with a match.  Cook, shaking pan, until flames subside.  Transfer shrimp and juices to a bowl.
2. Add remaining oil to skillet and heat until hot.  Add red pepper and fennel strips and cook, stirring for two minutes or until tender crisp.  Transfer to bowl with shrimp.
3. Add stock, cream and orange zest to skillet.  Bring to a gentle boil (take care that it doesn't boil over) until sauce has reduced by about half in volume.  Season with salt and pepper to taste.  Return shrimp and vegetable mixture to skillet and heat through.
4. Meanwhile cook fettuccine in a large pot of boiling slated water until just tender but firm.  Drain well.  Return to pot.  Toss with shrimp and vegetable mixture and sprinkle with parsley.  Divide among warm pasta bowls or plates and serve immediately.

Shrimp with Caramel Sauce

Serve the shrimp with the dipping sauce or wrap in lettuce leaves to make little packages.  This is a nice recipe that has a wonderful Asian flavour to it.  From Food And Drink Summer 2011.

500g Large Shrimp (I could only get small cooked shrimp)
2 tbsp lime juice
2 tbsp fish sauce (I used oyster sauce)
2 tsp sugar
Freshly ground black pepper

CARAMEL BASE
1/4 cup sugar
1/2 cup water

SAUCE
1 tbsp vegetable oil
2 tsp chopped garlic
2 tbsp fish sauce (again I used oyster sauce)
1 tbsp lime juice
1/2 tsp grated lime rind
1 tsp Asian Chili sauce
1 tsp sugar

GARNISH
Boston or iceberg lettuce leaves

1. Season shrimp with lime juice, fish sauce, sugar and pepper.  Reserve.
2. Add sugar and 1/4 cup water to heavy pot over medium heat.  Heat slowly until it begins to caramelize, about 5 minutes.  When caramel is a medium brown, carefully stir in remaining water and cook for 1 minute longer or until sauce is thickened.  Stir in oil, garlic, fish sauce, lime juice, lime rind, chili sauce and sugar, and return to a boil.  Boil for 2 minutes or until sauce has thickened and flavours have combined.  Set aside.
3. Place shrimp on lemon grass or wooden skewers, skewering shrimp in 2 places to prevent them turning around.  Put about 3 on each skewer.
4. Preheat grill to high
5. Grill shrimp for 2 minutes a side or until pink and curled.  Let cool to room temperature.
6. Serve shrimp with lettuce and sauce for dipping.

Serves 4 to 6

Nova Scotia Seafood Chowder

An outstanding chowder!

2 tbsp butter
1 cup chopped onions
2 cups chicken stock
1 cup chopped celery
3 carrots, chopped
1 tsp salt
Freshly Ground Pepper
1 lb Haddock fillets
2 cups whole milk
1/3 cup all purpose flour
5 o can clams, undrained
1/4 lb cooked small shrimp or lobster meat

In large saucepan, melt butter; add onions and cook over low heat until softened.  Stir in chicken stock, celery, carrots, salt and pepper to taste.  Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender.  Add fillets.  Cover and cook for 5 minutes longer.  The chowder may be prepared ahead to this point and frozen.

Stir about 1/2 the milk into the flour to make a smooth mixture.  Gradually stir mixture into soup; stir in remaining milk.  Simmer until soup thickens slightly.  Just before serving, stir in clams and shrimp; heat through.  Makes 6 servings.  Great as a main course with crusty rolls and a green salad.

Potato Salad with Shrimp

Yet another way to do a Potato Salad.  Leave the skins on the potatoes for this one.

500g Small red potatoes (about 6) washed and unpeeled
1/2 cup chopped celery
1/4 cup chopped red onion
2 tbsp chopped parsley
1 hard cooked egg
175 g cooked shrimp

Dressing:
1/4 cup Ricotta cheese
2 tbsp freshly grated Parmesan cheese
1/4 cup milk
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon Mustard
1/4 tsp salt
Pinch pepper
1 clove garlic, minced

Dressing:  In blender, combine ricotta and Parmesan cheese, milk, oil, vinegar, Dijon, salt and pepper.  Blend until smooth.  Stir in garlic.

In pot, cover potatoes with cold salted water.  Bring to boil; cover and simmer for 20 minutes or just until tender.  Drain and cut into bite-size chunks.   In bowl, combine potatoes, celery, onion and parsley.  Toss with dressing.  Slice egg; arrange egg and shrimp over salad.

Arugula Salad with Grapefruit Vinaigrette and Spicy Shrimp

Alas I am not a big fan of the Grapefruit, but despite that I gave this recipe a try and I am so glad I did.  The spicy shrimp are wonderful and I enjoyed the grapefruit in the salad.  A nice healthy recipe just before you indulge over the holidays.  From Food and Drink 2011.

SHRIMP
500g large tail on raw shrimp, defrosted
1 large garlic clove, minced
3 tsp thyme
1/2 tsp finely ground black pepper
1/2tsp salt
1/2 tsp dry mustard
2 tbsp olive oil

SALAD
2 medium grapefruit
1 to 2 tbsp seasoned rice-wine vinegar
1 tbsp olive oil
1 small garlic clove, minced
1/4 tsp Dijon Mustard
4 cups lightly packed baby arugula
4 cups lightly packed baby spinach

1. Peel shrimp if needed, leaving just tails attached; discard shells.  Dry shrimp well with paper towels.  Stir garlic with thyme, pepper, salt and mustard until well combined.  Rub all over shrimp; drizzle with 1 tbsp oil.  Toss until evenly coated.  Cover and promptly refrigerate for up to half a day.
2. Section grapefruits by removing outer rind and membrane with a chef's knife.  Then holding fruit in hand over a large bowl, cut between inner sections leaving rubbery membrane behind.  Squeeze juice from membrane into bowl to use for dressing.
3. Measure 1/4 cup grapefruit juice.  Stir with 1 tbsp vinegar, 1 tbsp olive oil, garlic and Dijon; taste and add remaining vinegar if needed.  Set aside.  Drain remaining juice from sections; drink or save to put in a smoothie at another time.
4. When ready to serve, heat remaining 1 tbsp oil in large frying pan over medium heat until hot.  Add shrimp all at once.  Saute, turning frequently for 7 to 9 minutes or until hot, pink and firm.
5. Toss arugula and spinach mixture with dressing.  Portion onto plates; dividing equally, drizzle with any remaining dressing in bowl.  Top with grapefruit sections and shrimp.  Serve right away.

Sauteed Shrimp with Warm Mint and Pea Pesto

From Food and Drink 2011, If you are short of time, make the pesto ahead and warm up just before serving.

Mint and Pea Pesto
2 1/2 cups fresh green peas
1/2 cup chopped fresh mint
1/2 cup grated Parmesan cheese
2 tbsp butter
1/4 cup whipping cream
Salt and freshly ground pepper

SHRIMP
Salt to taste
1 1/2 lbs (750g) large shrimp, shelled
2 tbsp olive oil
1/2 cup chopped shallots
1 tbsp chopped garlic
1 tsp hot smoked Spanish paprika
1/4 cup white wine
1/4 cup chicken stock
Freshly ground pepper

1. Bring a pot of water to a boil.  Add peas and blanch for 1 minute.  Drain and rinse with cold water to stop cooking.  Set 1 cup peas aside.
2. Add remaining peas to a food processor along with mint, cheese, butter, and cream and process until almost smooth.  Stir in reserved peas and heat in a skillet until warm and slightly runny, adding a little more cream if needed.  Season with salt and pepper to taste.
3. Salt shrimp.  Heat oil in a large skillet over medium high heat.  Add shallots and garlic and saute for 30 seconds or until beginning to soften. Add shrimp and paprika and saute for 2 minutes or until almost cooked through.  Add wine and stock and bring to a boil.  Boil until shrimps are pink and slightly curled, about 1 minute longer.  Use tongs to remove cooked shrimp from pan.  Cook juices for 1 minute longer or until reduced to about 1 tbsp.  Scrape sauce over shrimp, toss together and season with salt and pepper to taste.  Serve with warm Pesto.

Serves 4

Pad Thai

This is a wonderful dish full of flavour.  It is easy to substitute your favourite veggies and meats in this recipe...experiment and enjoy.  The original from Food & Drink 2003

250g broad rice noodles
3 tbsp fish sauce
1/4 cup lime juice
1 tbsp sugar
2 tbsp oyster sauce
2 tsp chili sauce
1/4 cup chicken stock
1/4 cup vegetable oil
1 tbsp chopped garlic
8 oz medium shrimp, peeled and deveined
8 oz boneless, chicken breast, diced
2 eggs, beaten
3 cups bean sprouts
6 green onions, slivered into 1 inch lengths
2 tbsp toasted chopped peanuts

Garnish
Coriander sprigs
1 lime, cut into 8 wedges
1/2 cup bean sprouts
fresh chilies, optional

1. Soak noodles in warm water for 20 minutes, drain and reserve.  Combine fish sauce, lime juice, sugar, oyster sauce, chili sauce and chicken stock.  Reserve.
2. Heat a wok or large skillet on high heat and add oil.  Stir in garlic, cook 10 seconds then add shrimp and chicken.  Stir fry until all ingredients are cooked, about 3 to 4 minutes.  Add eggs and toss together until scrambled.
3. Add noodles to the wok.  Mix well to combine all ingredients.  Pour in reserved sauce.  Cook, stirring constantly until noodles are soft and tender.  If they appear dry, add up to 1/4 cup water.
4. Stir in bean sprouts, green onions, and peanuts and fry for 1 more minute.  Taste for seasoning, adding more lime or chili as needed.  Serve pad thai garnished with coriander, lime wedges, bean sprouts and chilies, if desired.

Serves 2 to 3

Shrimp on the Barbie

These went so fast I didn't get a picture.  My husband does not like coconut, but I used the coconut milk anyway, he still enjoyed it.  So for all you coconut haters out there, don't miss this one!

1 cup coconut milk
1 tsp Thai green curry paste
2 tsp chopped garlic
2 tbsp lime juice
2 tbsp fish sauce (I used Hoisin sauce)
500g Jumbo shrimp, peeled, deveined, tails on
4 stalks lemon grass (not available in Midland - so I skipped it)
Salt and freshly ground pepper
2 tbsp vegetable oil

GARNISH
reserved marinade
2 tsp lime juice
1 tsp sugar
1 tbsp chopped mint

1. Combine coconut milk, curry paste and garlic.  Bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly.  Stir in lime juice and fish sauce.  Cool.  Toss with shrimp and marinate for 1 hour.
2. Remove shrimp from marinade and thread shrimps onto lemon grass (or just skewers), spearing shrimps in 2 places so that they don't turn on the skewers.  Season with salt and pepper.  Reserve marinade.
3. Preheat grill to high.  Brush shrimp with oil.  Grill about 2 minutes per side or until shrimps are cooked.  While shrimp is cooking, place reserved marinade in a small pot over high heat.  Bring to a boil, and boil for 3 minutes or until quite thick (like mayonnaise).  Remove from heat stir in lime juice and sugar.  Drizzle over grilled shrimp and sprinkle with mint.

Shrimp and Asparagus Nibbles

A great party snack!  Simple and elegant! I really didn't change much here from the recipe in Food and Drink 2005

10 medium thick asparagus spears (250g approx.)
500g large raw zipper-back shrimp, fresh or frozen

DRESSING
1 lemon
1/2 tsp sugar
1/4 tsp salt
2 to 3 grindings black pepper
1/3 cup olive oil
1 tbsp chopped fresh dill
1 tbsp finely snipped fresh chives or chopped shallot

1. Discarding tough ends, bias cut asparagus spears into 2 inch lengths.  Half fill a large saucepan with water; bring to a boil.  Plunge asparagus spears into boiling water for 2 minutes.  Remove with a slotted spoon.  Rinse under cold running water; set aside.  Then drop fresh or frozen shrimp into the boiling water.  When water comes back to a boil and shrimp are bright pink, drain and rinse shrimp under cold water.
2. Peel shrimp completely, including tails.  Tuck a piece of asparagus into the curve of the shrimp; secure together with a toothpick running between tail area through asparagus and into thick end.  Place in a single layer in a flat glass dish.
3. Zest lemon onto a sheet of wax paper; cover and set aside.  Squeeze 3 tbsp juice; whisk in sugar, salt and pepper.   Whisk in olive oil, then herbs.  Drizzle over shrimp and asparagus.  Cover and refrigerate for an hour or 2, or up to half a day.  Drain well; arrange on a cool plate.  To garnish, lightly scatter with some of the reserved lemon zest and extra chopped dill and chives.  Pass small cocktail napkins to catch any drips.

Greek Shrimp with Tomato and Feta

Something a little different than turkey :)

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped

pinch hot red pepper flakes

1/2 cup dry white wine, chicken stock or water

1 - 28 oz tin plum tomatoes with juices or 2 lb fresh plum tomatoes peeled and chopped

1 tsp salt (I don’t add this)

1/4 tsp pepper

1 1/2 lbs large shrimp, butterflied but not split (750 g)

125 g Feta cheese, crumbled

3 tbsp pitted small black olives

2 tbsp chopped fresh parsley

1. Heat oil in a large deep skillet.  Add onions and cook gently on medium heat until tender.  If onions start to stick add a few tablespoons water and continue cooking until water evaporates.  Add garlic and hot red pepper flakes and cook a minute longer.  Add wine and cook until it is almost completely evaporated.
2. Add tomatoes, salt and pepper and bring to a boil.  Break tomatoes up with a spoon and cook, on medium heat, stirring often, until thick - 10 to 15 minutes.  Add shrimp and stir to cook well with tomatoes.  Transfer to a 3L baking dish.
3. Sprinkle shrimp with feta and olives.  Bake in a preheated 375F oven for 10 to 15 minutes until shrimp are cooked through.  Sprinkle with parsley.

Cobb Salad

Here is a different take on the traditional Cobb Salad.  This one was excellent and did not take long to finish up.

2 cups Baby Spinach
8 strips Bacon
2 cups Grape Tomatoes halved
2 ripe Avocados, peeled, seeded and chopped
1 cup herbed Goat Cheese, crumbled
500 g peeled, deveined raw shrimp

Cook bacon in heavy bottomed fry pan until crisp, remove and crumble.  Drain all but 1 tbsp of the fat from the fry pan and cook shrimp over medium heat until translucent.  Remove and place on paper towel. Arrange all ingredients in a 13x9 tray - be creative and make a pattern!