Shrimp Scampi, easy and healthier

A past post but worth sharing, fast and easy.

I only figured this dish out 3 weeks ago when I was stuck for a meal.
It’s so simple and fast yet very tasty.

You need for 4 people:
3 to 4 tablespoons of unsalted butter
Garlic We like a lot of it, but 3 cloves is a good start.
1/2 cup white wine
Raw shrimp, I use 4 ounces per person. You can use any shrimp but the medium size is nice as it doesn’t get lost in the noodles.
Juice of half a lemon
Zest of a lemon, I got one of these neat grater thingies that also grates cheese.
Parsley Enough to make it look pretty, you can use dried or fresh. A tablespoon is a good measure.
Salt and pepper to taste

We eat the scampi with Dreamfields angel hair pasta, it’s lower on the Glycemic Index but doesn’t taste like cardboard. You can use whole wheat or your own preferred pasta.
If you are watching your carbohydrate intake you can use Shiritaki noodles too.

Melt the butter in a large pan together with the garlic, do not let the butter brown so use lower heat.
Add the wine and let it evaporate a bit.
Add the shrimp, depending on the size of the shrimp cook any time from 3 to 5 minutes until pink.(medium to large)
Add the lemon and the zest.
Sprinkle with parsley and season with salt and pepper to taste.

If you are serving this with pasta follow the directions on the package.
I always start cooking the pasta when I assemble my items for the Scampi.

Should you not want noodles I suggest to add raw spinach. Fold it in at the same time as the shrimp and allow it to wilt.

We always have Parmesan cheese and fresh pepper as a topper.


Let’s see, since last we crossed paths I was going in for my allergy test.
It had been a full month since lunch tried to kill me.
I avoided certain foods that whole time, for no real reason it turns out.

Day of the test I brought in the egg rolls and the spring rolls.
8:30 in the morning with Himself and Dr. No in the room I took a tiny bite of each.
And waited.
Then NOTHING happened.
15 minutes later another bite, bigger this time.
Waited, and NOTHING happened.
9 am, another bite (bigger) and you guessed it. Nada, Zilch, Rien de Tout, Niks.
Dr. No left the room at 9:15 and Himself was getting restless as well.
Next dose I was getting ticked off so I took a way bigger bite of all the foods.
But 9:30 rolled around with not even a little cough or a tickle.
This is when Himself decided it was safe for him to go to work, leaving me alone to finish off the remainder of the food.
Which I did, with no effects whatsoever.
Dr. No returned and decided I was not allergic to anything I ate, have a nice day!

Since then I’ve added peanuts and other nuts to my food, ate crab at our recent crab feed but have avoided shrimp like the plague.
I have now, count em!, 4 Epi pens on me at all times.

I doubt I’ll ever find out what it was that made me go to the ER which in a way is a bit scary.
But I’m eating food and not letting it scare me.

This was a hit, Cioppino made easy.

I made this dish 4 weeks ago when TheGirl was still home.
It was a clean-your-plate kind of dish and quite the success.

I started with a recipe from Allrecipes that I changed here and there.

3 tbs butter
2 shallots, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
28 ounces fish stock
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 pound large shrimp – peeled and deveined
1 pound bay scallops
18 mussels, cleaned and debearded
1 pounds cod fillets, cubed

Over medium-low heat melt butter in a large stockpot, add shallots, garlic and parsley. Cook slowly, stirring occasionally until shallots are soft.
Add tomatoes to the pot (break them into chunks as you add them).
Add fish stock, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the cod,scallops, mussels. Add shrimp . Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until mussels open. Ladle soup into bowls and serve with warm, crusty bread!

Vacation Adventures.

3 weeks ago we set off for our vacation.
Because we had planned a week in Kings Canyon National Park at a family camp we wanted to be a bit closer drive to there the week before.
I was intrigued by Cambria, a small town on the coast between San Luis Obispo and Carmel.
We rented a house for a week and I loved the ocean views and watching the birds.
Here in pictures are some of the places we ate.

Heavenly seared Ahi in Monterey at The Grotto Fish Market on the Pier.

Small hole in the wall place in Cayucos called Rudell’s Smokehouse came heavily recommended and their smoked fish was indeed amazing!

I had the smoked ahi taco and skipped the tortilla.

We had one dinner where the food was amazing but the service was so bad it overshadowed the meal.
The restaurant came highly recommended and the owners were of Dutch heritage.
The restaurant is called The Flying Dutchman in Morro Bay.
We had Mussels

And the Boy had their Cioppino.

Good food,but if you don’t mind getting *all* your food at the same time, don’t eat there.

And then last but not least our last meal on the road was in Los Banos at Hot City BBQ.
I had an amazing trip-tip salad.

BubbleWrapBoy polished off a pulled pork sandwich.

Food was good, home is much better!

Salmon packets

This dish can be cooked on the grill or in the oven.

4 ounces of Salmon per person
3 ounces of marinated artichoke hearts (in the glass container)
(optional) 2 tbs capers

On a sheet of aluminum fool place 4 ounces of salmon, 2 or 3 artichoke hearts, 1/2 tbs capers and cover the salmon with a little bit of the juice that the artichokes came in.(about a tbs)
Salt and pepper to taste.
Make a pretty packet, close and repeat for as many portions as needed.

When grilling do not place packets on the first rack of the grill but on the one above.
It will take medium heat and the fish is done when flaky.

In the oven, preheat to 325 and place packets on a cookie sheet and cook until flaky.


Happy Friday!

Cod with Blue cheese.
For 4 people:

12-16 ounces True Cod or Rock Cod
2.5 ounces Blue cheese, Stilton, Danish Blue
4 ounces of Creme Fraiche or
Sour Cream but use less and use 3 ounces of Blue Cheese.
1/2 cup to 3/4 Cup sliced almonds, I like the ones with the skin on them
Parsley for decoration

Wash the fish and dry it.
Preheat oven to 325.
Mix Creme Fraiche and Blue Cheese until it becomes a paste.
Spread the mixture over the fish, I try not to get the edges. It will melt and coat the rest of the fish.
Sprinkle with almonds, use as much as you want.

Bake the fish for 20 minutes, less for thin pieces.
Fish should be flaky, so check it after 15 minutes.
The cheese will melt but should not burn.

Any side dish is good, we eat beets with it and my carbo-peeps like potatoes.

An easy garden.

My local hardware store was selling wooden boxes with herbs and vegetables planted in them.
But they were pricey and at $40 not going home with me.
The idea was genius though,tomatoes, basil,jalapeno peppers and oregano.

In the place where clutter resides garage I had a rubbermaid tote that was lacking a lid.
I filled it with soil and planted cherry tomatoes, basil, parsley, oregano and a mystery chili pepper.
Watered it and at first it wasn’t giving me a lot of produce but this last week the oregano has gone rogue and the cherry tomatoes are ripening at an alarming speed.

So far we’ve had a salad with the tomatoes and I made pistachio pesto.
This garden does need mostly sun, I estimate it has sun for at least 6 hours.
What I did not do, and must soon, is drill a hole or two in the bottom for drainage.
Himself hasn’t told me where he hides the power tools in the garage.
He says we have one but is probably unable to find it among the boxes that need saving.

Pistachio Pesto
Traditionally pesto is made with pine nuts. About a year ago I developed a terrible taste every time I ate something.
Everything tasted bitter.
Going over the food for the last days I googled some of my foods and finally did a search for “pine nuts bitter taste” and top of the search revealed 2 pages of links and the culprit being pine nuts indeed.
Apparently the pine-nuts I bought were from China and not really pine-nuts as we know them.

Since then I’ve been making pesto with nuts such as walnuts and pistachio’s.
I find the latter to work the best for flavor.

Here is the recipe, enjoy!

20 pistachio’s (it’s easier if they are shelled obviously)
2/3 cup good olive oil
2-3 cloves garlic
8-10 big basil leaves, or in my case 15 small
parmesan cheese (optional if you are dairy free)

Pistachios and half of the olive oil in the food processor until pistachio’s are almost ground (I’ve got one of those $10 small ones that work pretty good)
Add basil,garlic, salt and pepper to taste and rest of the olive oil. Mix until smooth.
If you want a thinner pesto drizzle some more olive oil in the food processor and mix well.
I either use this for pasta or with fish.
We had grilled salmon and it was pretty tasty!


Fiesta time and an easy recipe

I had bought a watermelon on impulse and then the weather went much much cooler.
And as it turns out, I’m the only one wanting to eat watermelon in this house.
After a week of eating it on my own I was about ready to toss it.
One can only eat so much of the same food, right?
Food Network Magazine to the rescue!
They had a fish taco recipe with a watermelon salsa that looked very appealing.

I made it in a small portion seeing that Himself had raised an eyebrow when I showed him the recipe.
But EVERYONE ate it and liked it.
The combo of the watermelon with the spice of the jalapeno was amazing.

This *will* be a repeat and a great salsa to take to parties.
I labeled it low-carb/ gluten free because you can omit the taco’s and still have a great dish.
(The original recipe was done with sea bass)

Fish taco’s with watermelon salsa.

4 cups diced seedless watermelon
1/2 small shallot, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound cod fillets, you want to get “chunky” pieces because otherwise it falls apart while grilling.
1 teaspoon chipotle chile powder
1 avocado, sliced

Make the watermelon salsa: Combine the watermelon, shallot, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Himself and Bubble Wrap Boy ate this with crunchy taco’s, College Girl preferred a soft taco.
I also had tossed 1 pound of shrimp in chili powder, garlic and salt and grilled those as well.

I served this with avocado.

Swedish Chef Sunday


For awhile we subscribed to a wine club and with the red and white wine we got once a month there was a recipe.
For February’s offering it was a fish recipe and after making it last week this is a keeper.
It asked for Halibut but my fish guy’s eyes glazed over when I asked for that fish so we went with True Cod instead.

2 clove garlic, minced
8 tbs olive oil
2 tsp dried basil
1 tsp salt
1 tsp pepper
1 tbs lemon juice
1 tbs parsley, fresh but you can use dried
4 ounces True Cod (or Halibut) per person

In a glass bowl combine all the marinade ingredients and add the Cod, make sure to coat the fish.
Cover bowl and refrigerate for an hour at least.

Pre-heat BBQ
Take Cod out of marinade and let excess drain off (unless you want the fire department to make a visit)
Grill filets 5 minutes on each side or until fish can be flaked with a fork.

Non-BBQ, preheat oven to 325 and put fish in an oven proof dish and cook until flaky.
You can turn on the broiler for 2 minutes to give the fish a bit of color.


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