Lemon Pepper Shrimp over Orzo
Just made this guys, and it was delish! Didn’t change a thing, just squeezed a little extra lemon juice over the final dish.
Lemon Pepper Shrimp Scampi with Orzo (adapted from Cooking Light):
Yields 2 servings
- 1 cup dry orzo
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 tablespoons unsalted butter
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
In a large pot of boiling salted water, cook orzo according to package instructions; drain well. In a medium bowl, combine the orzo and parsley; cover and keep warm.
Melt butter in a skillet over medium high heat. Add shrimp and garlic and cook until the shrimp is pink, firm and cooked through, about 2-3 minutes. Stir in lemon juice; season with salt and pepper, to taste.
Serve immediately with orzo and garnished with parsley, if desired.
Inspired by: Shape Magazine
1/4 cup olive oil
2 tbs sesame oil
2 tbs rice vinegar
2 tbs brown sugar
2 tbs soy sauce
2 cloves minced garlic
1 tbs grated ginger
Mix these ingredients in a large bowl with a lid. Add 2-4 salmon filets (depending on how many you are serving) refrigerate for 30 minutes.
You can grill your salmon, or put it under the broiler. (I broiled) Cook for 10-12 minutes, until flaky.
While cooking, make your glaze:
1/4 cup honey
1 tsp sesame oil
1 tsp soy sauce
1/2 tsp grated ginger
1/2 tsp sesame seeds
Combine all ingredients and whisk until smooth.
Serve your salmon hot! Top with scallions and honey glaze. Serve with rice! YUM!
Check out this scallion saving trick here!
Inspired by: Real Simple
Preheat your oven to 450*.
Slice 3-4 tomatoes into halves (or quarters depending on how large the tomatoes are) Place into a large baking dish. Drizzle with olive oil, and spoon 2 tablespoons of minced garlic (total) onto the slices. Sprinkle with salt and pepper to your liking. Roast on top rack of oven for 10-15 minutes (until the tomatoes nice and soft)
While the tomatoes are baking: In a large mixing bowl, stir together 1 lb peeled deveined shrimp, 1 tablespoon parsley, 2 tablespoons lemon juice and 1/2 cup white wine.
Remove baking dish from the oven and stir in the shrimp mixture. Sprinkle with 1 cup crumbled feta cheese. Return to the oven and bake for 10-15 minutes until the shrimp is cooked.
Serve alone, or to top pasta.
Inspired by: budgetbytes.blogspot.com (According to them, this should only cost about ten bucks! Depending how cheap seafood is in your area of course.)
Rice: Cook 1 cup of rice according to package directions. I used white, but use your favorite! While that is cooking:
Beans: In a saucepan, add 1 tablespoon vegetable oil and 2 cloves minced garlic on medium heat. Then add a minced seeded jalapeno. Saute for one-two minutes and add a dash of cumin. Pour in 2 15 ounce cans of black beans. Stir and heat through.
Pineapple Salsa: Drain 1 20 ounce can of crushed pineapple well. Combine in a mixing bowl with half of a chopped small red onion, a chopped small bunch of cilantro and salt to taste. Taste and adjust your salt or cilantro. Set aside.
Shrimp: In a large skillet on medium heat add 1 clove minced garlic along with a little olive oil or butter. Cook 1 lb peeled deveined shrimp, until they are nice and pink. Salt to taste, along with a dash of chili powder and the juice of one lime.
To build your bowl: Start with the rice, then add black bean, pineapple salsa and top with shrimp! Garnish with a lime wedge and extra cilantro if you’d like.
Inspired by: Cooking Light
Heat your grill to medium-high heat.
Cook 2 cups rice according to package directions.
In a bowl, mix together 1 can corn, 1 can black beans, 2 teaspoons creole seasoning, 1/2 mexican blend shredded cheese, 3 tablespoons freshly chopped cilantro and 2 teaspoons lime juice.
On a large sheet of aluminum foil, arrange 2 lb peeled/deveined shrimp in the center. Pour bean mixture over shrimp. Fold the ends of the foil together, but leave it open at the top.
Place the packet on the grill, and cook about 15 minutes-until shrimp is cooked.
Serve over hot rice. We also served with grilled pineapple!