Spring Garlic & Shrimp

Spring Garlic & Shrimp
1 lb large shrimp, thawed, peeled, and cleaned
1 lb fresh asparagus, trimmed
1/4 cup sliced spring garlic, cleaned, trimmed, and finely chopped
2 tbsp butter
2 tbsp finely chopped fresh parsley
1 bottle of your favorite white wine
Melt butter in a large pan. Add chopped spring garlic and asparagus and cook on low heat until softened, about 3-5 minutes.

Stir in a cup of white wine and allow to simmer on low as it reduces to a thin sauce. While that’s cooking, pour yourself a glass of the wine and enjoy the aroma.

Add the shrimp and cook until just pink, being careful not to overcook the shrimp.

Serve immediately, as is or over angel hair pasta. Top with sprinkle of parsley. Serve with white wine, if there is any left.

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Quinoa Jambalaya

Quinoa Jambalaya

4 1/2 c lower-sodium chicken broth, divided
2 c quinoa (12 ounces)
1 tbsp olive oil
1/2 lb Kielbasa, sliced in 1/4-inch rounds
1 large onion, chopped

1 red bell peppers, thinly sliced
4 cloves garlic, peeled and chopped
1 c spicy tomato juice
1 lb medium shrimp, peeled and deveined
1 c fresh or frozen peas
1 c grape tomato halves
Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes.

Heat oil in a skillet and add kielbasa, onion, bell pepper, and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and tomato juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes, and cooked quinoa and toss.

Shrimp & Spinach Salad

Shrimp & Spinach Salad

3 slices center-cut bacon
1 pound jumbo shrimp, peeled and deveined
2 c thinly sliced fennel bulb (about 1 medium bulb)
1 c grape tomatoes, halved
1/2 c thinly sliced red onion
8 oz fresh baby spinach

2 tablespoons finely chopped shallots
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.

Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.