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Posts Tagged ‘Shrimp’

Valentine’s Day Dinner

February 15, 2011 Leave a comment

Valentine’s Day is sort of hokie to me. I’ve never been all about over-sized red teddy bears or overpriced bouquets of roses. I love the sentiment, but the gifts seem really odd.

Thankfully, Charles gets it too. We give each other cards throughout the year when we seem compelled to, so getting one on Valentine’s Day is only natural. But that’s pretty much it. There’s actually no way on earth he’d be caught dead trying to make a reservation on February 14. There are just some things that people in the restaurant business refuse to add to!

Otherwise, we do what we’d normally do on a Monday night. He makes me dinner 🙂

Last night his goal was to prepare what he would order if we did happen to go out. He’s had Capital Grille on the mind…so the meal revolved around steak.

He wasn’t about to attempt calamari at home, so we began with a platter of sushi. It was hard to restrain myself from filling up on that.

Next course, the wedge salad. The best part of it, the freshly cooked bacon (no bacon bits for this guy!).

Main course, filet for me (NY strip for him), we split a lobster tail, and each had a couple of shrimp he steamed in the rice cooker. Oh, and our favorite, grands layered biscuits. Anyone who came to Thanksgiving in January knows the awesomeness of those biscuits!

Thankfully, I saved a little room for dessert. I knew he’d gotten ice cream and cookies, but what I didn’t know was that he’d gotten Ben and Jerry’s creme brulee ice cream! I’ve had the Haagen Dazs version of the same flavor, but it was no where near as good as B&Js. The swirls of crunchy caramel are amazing! I skipped on the cookies in favor of more ice cream.

 

Shrimp Pasta Salad

September 10, 2010 Leave a comment

For today’s lunch, I’m eating the last portion of pasta salad I made this week. I started with a recipe, but I can’t follow one to save my life and it ended up totally different!

Ingredients:
1 lb frozen peeled shrimp (this time I bought them uncooked), thawed
1 cup whole wheat rotini
1 pint cherry tomatoes, halved
1 bunch cilantro, chopped
dash of red pepper
3 Tbsp lemon juice
1 Tbsp olive oil

Add the rontini (or other pasta) to boiling water, cook for 5 minutes.

Add the shrimp and continue to boil for another 3 minutes. Drain.

Mix pasta and shrimp with the rest of the ingredients.

Seriously? Yes. It is that easy! And the simple cilantro and lemon make it very refreshing and light tasting.

Nutritional info for this dish is about 120 calories, 2 grams of fat and 2 grams of fiber.

If I was to make it again, I’d probably use more pasta.

Tasty Tuesday

July 13, 2010 Leave a comment

I love me some Healthy Delicious

It’s a recent goal of mine to attempt cooking at least one meal from scratch a week…optimally on Monday so I have fresh leftovers for lunch during the week. I used to LOVE to cook and did it almost nightly…I’m not really sure what happened to that.

Last night I had every intention of making Healthy Delicious’ Orzo Salad with Shrimp. But, Boyfriend wanted to go out for sushi and I wasn’t feeling so hot, so that sounded like a perfect plan.

So instead of being a review this week, Tasty Tuesday will feature my plan for tonight. I will tackle the salad, but of course I can’t follow a recipe. There will be changes!

I do 99% of my grocery shopping at Trader Joe’s and they don’t sell plain orzo. So I’ll be subbing it for an Israeli couscous/orzo/quinoa mix. And I’m sort of sick of feta so I might try goat cheese instead.

Check back tomorrow for the actual review!

UPDATE!

My abbreviated version of Healthy Delicious'

I didn’t make the full recipe last night because of a death in the family and not really feeling like stopping to get the rest of the ingredients on my way home. But the recipe was a good foundation for a salad I pulled together with what I had.

Part of the fun in making this was getting to use the great colander my mom got me from Home Goods (she got the dish there for me for Christmas too).

Cooking for one can sometimes be such a chore because of the amount of dishes involved, but when I have cute pieces just the right size for one, I find it way more fun!

I used the couscous/orzo mix and boiled it in about 50/50 water/lemon juice (any ideas how I can keep things like this and rice from getting stuck to the bottom of the pan when I boil them??).

I added about 3 servings of shrimp to four servings of couscous. I added halved grape tomatoes, a splash of balsamic vinaigrette and salt, pepper and dill to taste. It was pretty yummy!

Leave a comment if you tried the full recipe. It will remain on my to do list until I finally make the real version!

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