Chimichurri Shrimp

Hi friends – reporting from my couch on a Saturday night.  I successfully have made no plans this weekend and have watched The Bachelorette, 2 Denzel Washington movies (The Hurricane and Man on Fire…both amazing), and we’re about to start the new season of Bloodline, so things are looking good over here. On top of that, I have brainstormed SO many food projects featuring my herb garden, with special appearances from my friends Cilantro, Chive, Mint, Thai Basil, Dill, and Parsley.  Real Basil is struggling in the growing department, so cross your fingers it kicks in by the time caprese salads are on a daily rotation in this household.

Amazing, herby, delicious shrimpies.

The last few weeks I’ve been leaning on the quick, 20-minutes-to-throw together meals to get me through the week.  Ingredients I always have on hand? Fresh herbs, lemon or lime, little bit of heat, olive oil, and seafood.  Any combination of those will yield you amazing results. Every. Single. Time. BUT, I’m about to introduce you to a sauce that you can use again and again, on chicken, shrimp, steak, sandwiches…? Haven’t tried that last one, but WHY NOT.

Tomatoes added. For effect and color contrasting.

Traditional chimichurri can be found in the best of Argentinian cuisine, but this is my “take” on it.  Usually, it features parsley, garlic, vinegar, and oil.  Instead, we’re adding everything we can find within arms reach to take it up a notch.  You know those giant bunches of herbs you have lying around when you need one tablespoon but buy 7 cups at the grocery store?  THIS is what you should make with them.  Honestly, throw anything you’ve got in there.  Don’t like cilantro because you think it tastes like soap? First, read this article because it’s interesting.  Then, I give you permission to add any other herbs you want!  My favorite extras are mint, chives, and dill.  It’s that easy!

Salad on the side. Because #veggies.

So friends, take a stab at this delicious, easy, quick, but PACKED WITH FLAVOR recipe.  I would have grilled them, but alas, we were out of propane.  So I envy anyone that gets to throw these bad boys on the grill with a little char.  Let me know what you think!

Chimichurri Shrimp
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This chimichurri sauce can be added to anything (try chicken and steak!), but with these grilled or sauteed shrimp, it makes a quick meal with amazing flavor.
Ingredients
For the chimichurri sauce:
  • 2 cups of herbs, minced (I recommend heavier in the parsley/cilantro area, but add in mint, dill, basil, and chives!)
  • ½ cup olive oil
  • 1 lime, juiced
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 2 garlic cloves, minced or pressed
  • Note: feel free to add one serrano or jalapeno pepper (take out the seeds and membrane!) for some extra heat, but keep in mind the shrimp have some red pepper flakes!
For the Shrimp:
  • 1 pound of shrimp, deveined, tails on
  • 1 tbsp. olive oil
  • 1 tsp. freshly ground pepper
  • 1 tsp. kosher salt
  • 1 tsp. red pepper flakes
Instructions
For the shrimp:
  1. Marinade the shrimp in the olive oil, salt, pepper, and red pepper flakes for 20-30 minutes. Meanwhile...make your sauce!
For the sauce:
  1. Combine the minced herbs, lime juice, salt, pepper, olive oil, and garlic in a large bowl.
Back to shrimp:
  1. Saute or grill (on skewers!) the shrimp for 2 minutes per side on medium/high heat. Add the shrimp to the large bowl with the chimichurri sauce and toss until they're all coated. Cover for 5 minutes to let the heat combine all the flavors.
  2. Enjoy!

 

Greek Shrimp Zoodles and Leftover Breakfast!

Dinner Style!

Nothing makes me happier than using up a bunch of ingredients in the fridge before they’re dunzo.  I feel like I’m helping the environment and that I am a successful produce buyer.  Which doesn’t happen often.  One BIG thing I’m working on is to choose the healthy snack – fruits, veggies, hummus, etc. – over the easy snack.  Like cheese sticks, and yogurt, and taco bell.  Oops.

This meal is a double whammy of veggies – twice!  For dinner and brunch!  SO MANY VEGGIES!  And shrimp which are phenom for you and feta which is a relatively healthy cheese.  It’s why the Mediterranean diet is so good for you!  Oh and yolky, eggy goodness for brunch.

Breakfast Style!

Breakfast Style!

I got back from a fabulous wedding in San Diego last weekend and was amazed by all the delicious food down there!  I had about 6 servings of fish tacos, oysters, lobster tacos (what!?), and cevicé – and every. single. time it was SO good.  All the food was so light and fresh, it made me crave warmer months when we can cook outside and eat all the fruits and veggies in the world.  That aren’t a potato.

vsco-photo-3 (17)

I came back needing some serious vacay rejuvination.  One of those vacations that you need a vacation after.  Not because of stress, but because TOO much fun was had!  We stayed up late dancing, singing karaoke, eating snacky foods, and I firmly believe that flying across the country seriously dehydrates you.  So I hopped to the gym twice (!) this week already, have drank a TON of water, and ate these delicious dishes to get myself back on track.

vsco-photo-4 (12)

I’ve been perusing the Inspiralized blog recipe index to come up with new ideas for veggies to try in the spiralizer!  I’m thinking something *crazy* like celeriac or kohlrabi.  I don’t know what either of those look like, so wish me luck.  Anyhooligans.  If I haven’t convinced you to get a spiralizer yet, hopefully this is the tipping point.  Your belly and brain will thank you for all the extra nutrients!

Greek Shrimp Zoodles and Leftover Breakfast!
Author: 
Recipe type: Main Dish and Breakfast
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Try these zoodles with fantastic flavors and delicious shrimp - and then use your leftover veggies and cheese for a nutritious breakfast or lunch the next day!
Ingredients
For the Dinner:
  • 2 tbsp. olive oil
  • 1 container cherry tomatoes
  • ½ tsp. garlic powder
  • 4 garlic cloves, minced
  • 1 tbsp. unsalted butter
  • 30 shrimp, shelled deveined
  • 2 tbsp. corn starch
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. red pepper flakes
  • ½ tsp. oregano
  • ⅓ cup white wine
  • 5 zucchini, spiralized
  • ½ lemon, juiced
  • 4 tbsp. feta cheese
For the Breakfast:
  • Any leftover cherry tomatoes and zucchini
  • 4 egg
  • 4 tbsp. feta cheese
  • 1 tbsp. olive oil
  • Salt and pepper to taste
Instructions
For the Dinner:
  1. Preheat oven to 400 degrees. Toss cherry tomatoes in 1 tbsp. olive oil, garlic powder, and salt and pepper to taste.
  2. Line a baking sheet with aluminum foil. Bake tomatoes until they are blistered - about 20 minutes.
  3. Toss shrimp in cornstarch, salt, pepper, red pepper flakes, and oregano. They should be lightly covered.
  4. Heat a medium sauté pan over medium-high heat. Add the butter and melt. Add minced garlic and sauté until fragrant.
  5. Add shrimp to sauté pan and cook about 3 minutes on each side.
  6. Add white wine and half the lemon juice to the pan and scrape up any bits browned to the pan. Let simmer until reduced by about half.
  7. Add zucchini noodles and sprinkle with remaining olive oil, salt, and pepper. Sauté until soft - "al dente". They'll have a little crunch to them. Add remaining lemon juice.
  8. Mix in half the feta cheese so it can melt.
  9. Add tomatoes and combine.
  10. After plating, sprinkle with remaining feta cheese
For the breakfast:
  1. Add olive oil to a large sauté pan. Cook any leftover zucchini and cherry tomatoes until warmed and tender.
  2. Crack and egg over the noodles like they're in a "basket".
  3. Cover the pan so they can cook through.
  4. Add feta cheese, salt, and pepper at the end.
  5. Enjoy meal #2!
Notes
Don't add anything to the zucchini noodles for leftovers or they might get mushy in the fridge.

If you don't have a spiralizer, this would be delicious with some whole wheat noodles as well! Add the tomatoes and feta into an egg white omelette the next morning for a double meal.

 

Cajun Seared Salmon with Asian Spiralized Salad

How FRESH and HEALTHY!

How FRESH and HEALTHY!

Lately I’ve been strugglin’ with getting into a serious routine.  Which is a *Grade A Problem* because soon I’ll be back in medical school, doing rotations, and my life schedule is largely determined by -NOT- me.  AKA…I show up no matter what day and what time if the doctors need me to help out.  Don’t get me wrong!  I’m super excited – I miss medicine.  Which is good or else I totally picked the wrong profession.

BUT I feel like I need to train myself back into being super efficient.  Which means waking up early to go to the gym before the day starts, Sunday food prep days, assembly line laundry sessions, you catch my drift?  Any tricks of the trade would be greatly appreciated!  Since I can’t live off of Easy Mac, I’ve got to gather an arsenal of quick, easy, healthy meals I can make after a 12 hour shift.  And what’s quicker and easier and healthier than salmon and a bomb-diggity-not-boring salad?  NOTHING!

Continue reading