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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Lovely Citrusy Shrimp

February 21, 2021 by Mary 8 Comments


Lovely Citrusy Shrimp with Bulgar and Haricot Vert

Crisp, cool, clean. I think that is what we need right now. And that is what you have in a dish like this Lovely Citrusy Shrimp. I certainly needed this with all of the construction going on in my apartment. I am almost losing it, as it is all taking way too long: One, because of my slow contractor who tends to have to do things two or three times because of poor planning or just not honoring my request to begin with and two: because of Covid and a slow delivery of appliances. But really, honestly, that is not what has slowed things down. At any rate, this dish I made up of Lovely Citrusy Shrimp is A. Maz. Ing. If I may say so.

I am ever so very grateful that I have the upstate house to escape to from all of the awful dust in the city apartment. When I walk into that country house front door now, it is accompanied by audible sighing and an enormous sense of relief, thanking God that I can walk into my other home that is clean, put together and most importantly, a place where I can cook! And so I cook for the next week, planning the dishes around appropriate meals for lunch and dinner that would warm up well.

Cara Cara Oranges

Cara Cara oranges are great because they are so, so  juicy, only slightly sweet and just a little bit acidic – all just the right amount – but they are only available in the winter. So please take advantage of them now. And because the segments are the most beautiful color, the designer in me LOVES to use them. Talk about brightening up a dish!

And the small amount of black beans – well they add a certain creaminess, pulling the dish all together.

So you’ve got the heat from the jalapeños, the acid and slight sweetness from the oranges and tomatoes, beans connecting everything and the leeks to add color and interest. This really works!!

This meal comes together so quickly, if you take the time to chop everything beforehand and get the waters boiling for the bulgar and the beans.

The ingredients!
Orange peeled
Sliced and chunked

Cooking your shrimp

Never, ever, overcook the shrimp. Then you just have rubbery nonsense with no flavor. It usually takes about 2 minutes sauteing on one side. It will turn pink on that side and then likely 1-2 minutes on the other side.

Shrimp cooking on the first side..
And on the second side
Ready to serve!

Here you go!

LOVELY CITRUSY SHRIMP – serves 2

2 Tbs. olive oil – plus more to drizzle on finished dish
2 leeks, white and light green parts only, cut in half lengthwise, all sand washed out and sliced ¼” thick
5 slices of jalapeños, – sliced on a mandoline, with seeds and membranes
12 large shrimp, peeled and deveined with the tails left on
Heaping ⅓ cup chopped fresh tomatoes
3 Tbs. dry Vermouth
2 Tbs. canned black beans, rinsed and drained
1 Cara Cara orange, peeled with a knife, sliced, then cut into chunks
½ cup chopped fresh basil

Wash, chop and prepare all your ingredients to be ready to throw into the skillet as this dish comes together so fast, you must be prepared.

Wash (2 -3 times), drain, and pat dry your shrimp, laying them out on paper towels. Salt and pepper one side.

Warm the olive oil in a large skillet on medium heat, add leeks and jalapeno and saute for about 5 minutes, allowing them to soften and get fragrant and lightly brown, stirring frequently. Then push the leeks and jalapeno off to the sides of the pan.

Raise the heat to medium-high and add the shrimp in one layer, and cook for 2-3 minutes until they are turning pink on one side. At the 1.5 minute mark, add the vermouth and let it sizzle for 30 seconds, then add the tomatoes while you are turning the shrimp. Add the black beans and the oranges to warm them as the shrimp should only cook on the other side for 1-2 minutes.

Then add the chopped basil, a good drizzle of olive oil, lots of LOVE and serve!

I served this with bulgur and haricot vert – total deliciousness!!

Filed Under: Dinner, Fish, Lunch Tagged With: Citrusy shrimp, easy fish recipes, easy shrimp recipes, shrimp recipes

Shrimp Stir-fry with Asparagus

April 2, 2015 by Mary 22 Comments

Shrimp and asparagus stir fry in a skillet.

Before I tell you about this terrific Shrimp Stir-fry with Asparagus recipe I wanted to give you an update on our crowdfunding. Our effort hit its deadline last Friday and we’re very very pleased to have raised $11,710.00, thanks to all of your support!! You are AMAZING!! The money raised will help us move forward in our mission. We are all very excited and grateful here in our offices – yay!!

I dream of a world where no one is hungry and everyone has clean water. I’m not asking for much – but so many don’t have this basic human right. I dream of MARY’s secret ingredients making this happen!! If we all band together, buy some boxes, (Spring box deadline is April 25th), we CAN make this happen. And then the whole world would be a happy productive place, in all four corners. It would be truly AWESOME!!!

My husband LOVES shrimp!! We don’t eat it often because I only like to get this fresh Florida shrimp from this one fish store in NYC, that used to be right near our old office location but now since we’ve moved to the Tribeca area, we don’t get to go there often. Only if we stay in the city and drive there on a Saturday. With (what I hear) spring coming soon, (it snowed again on Tuesday) asparagus will be plentiful, so I recommend you make this very easy and delicious, slightly spicy Shrimp Stir Fry with Asparagus. Fresh, clean-tasting, healthy and good for you – all good things!!

So make this shrimp dish for your family and serve with LOVE . The pancetta adds big flavor, along with the garlic, asparagus is so tasty this time of year, the chili flakes add a touch of spice and the cashews give you some buttery crunch. It’s a win-win and super quick to throw together.
Shrimp and asparagus in a white bowl.

SHRIMP STIR-FRY WITH ASPARAGUS – serves 3 – 4

1 Tbs. olive oil (you don’t need much oil as the pancetta will render some fat)
1 – ¼” thick slice of pancetta, minced into ¼” pieces
1 bunch of asparagus, tough ends removed, cut into 11/4” lengths
3 large cloves of garlic, minced
1 lb. large shrimp, peeled with tails left on, washed and patted dry
Salt
Pepper
¼ – ½ tsp. hot chili pepper flakes
2 Tbs. dry white wine or dry vermouth
Handful of roasted cashews  (I even used lightly salted ones)
Chopped fresh Italian parsley for garnish

Warm the olive oil on medium heat in a large skillet. Add the minced pancetta and sauté for about 4 minutes. Add the asparagus and toss and cook for 2 -4 minutes more. Add the garlic and cook for 1 minute.

Meanwhile, make sure your shrimp are washed and patted dry, Season one side with salt and pepper. Add the shrimp and cook for about 2 minutes. Turn the shrimp over and add the white wine and sprinkle on the chili flakes. Continue cooking until the shrimp are pink and done, about 2-3 minutes total, on this other side. Throw in the handful of cashews and toss all to distribute evenly.

Serve over steamed Jasmine rice and garnish with chopped fresh parsley.

ENJOY!!

We’re getting ready for an Easter/Passover (Peaster!) combo dinner on Saturday night and I’m so excited to see all of our guests. We will be 10 around the table and we’re going to start with a homemade Matzo ball soup that my husband will make and the main will be a barbecued fresh ham with an ancho fig chutney. I haven’t figured out the rest of the dishes yet. Any suggestions???

Happy Peaster to everyone!! (or should it be Eastover?)

Filed Under: Dinner, Fish Tagged With: easy quick shrimp recipe, pancetta in recipes, shrimp recipes, shrimp stir fry with asparagus, spicy shrimp with cashews

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Mary Frances

Mary Frances

Spread love through cooking.

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