Tag: healthy dishes
I am always looking for new recipes to make with shrimp. It is such a favorite in our house that I know what ever I make, it will be a hit- well almost everything.
I remembered a dish we have at a local Chinese restaurant- Hunan Spring. It is a black bean and shrimp dish.
I decided to replicate it and went looking for black bean sauce. I actually wanted the dried black beans to make it from scratch but since I didn’t give myself ample time, I had to make do with the prepared black bean sauce. I also bought fresh Florida pink shrimp from Freeman’s fish market.
I decided to buy a bag of baby spinach to add to the dish- it is so much easier to have a dish with protein and a vegetable together. All I had to do was make some delicious brown rice. My secret to brown rice is sauteing it with a mixture of butter and olive oil and then cooking it with chicken broth. It gives the rice tons of flavor and makes it scrumptious.
As I predicted, the dish was a hit. Everyone loved it. Sia had it with a glass of milk and Anil and I had it with a red- I know a white would have gone a lot better- but I really felt like drinking a red. My rule about pairing wine and food is that you should drink what you feel like with you have cooked. It will definitely taste good!
- 1 pound large shrimp, cleaned and deveined
- 3 cloves garlic, minced
- 1 tablespoon extra light olive oil
- 2 teaspoons salt
- 5 ounces baby spinach
- 2 medium white onions, sliced thin
- ¼ black bean sauce
- 2 tablespoons garlic chili sauce
- 3 tablespoons extra light olive oil
Place the shrimp in a large ziplock bag. Add the garlic, 1 tablespoon olive oil and 2 teaspoons salt. Mix well and marinate for 2-3 hours.
In a wok like pan, heat the 3 tablespoons olive oil. Add the sliced onions and sauté on high heat for 3-4 minutes. Add the marinated shrimp and sauté for a minute. Add the black bean sauce and garlic chili sauce. Mix well and add the spinach. Saute till the spinach wilts down. Taste for seasonings and add salt if necessary. Serve hot with brown rice.
Our favorite local restaurant is Arturos. We go there at least once a week if not more. My daughter loves their mushroom and olive pizza; mushroom ravioli and the boar ragu. The food is delicious and best of all it’s a byo- and we sure do bring our own wine! Arturos has a tasting menu every Saturday which is very good but a little pricey. Usually on Fridays Dan, the owner has some of the components ready for the next day- and if you are lucky- you get to taste some of them.
We got lucky one Friday when it was not too crowded (which is a rare occurrence now) and Dan was there. We asked him if he had anything special for us to eat in addition to the menu items. He brought us a few delicious things, one of which was a pasta covered with broccoli rabe pesto. When I heard the description, I was immediately excited since broccoli rabe is one of my favorite vegetables- I love the bitter taste and the earthiness of it. Once I tasted the pasta, I was in heaven- it was out of this world. It had a delicate taste of the broccoli rabe with a dash of cheese and salt (I asked for the ingredients).
I knew I had to make this soon at home- and I did. I bought a fresh bunch of broccoli rabe and I also had some baby spinach at home. I decided to use both and experiment with a pesto similar to what I had at Arturos. I was going to serve with a whole-wheat pasta and some pan seared flounder.
I processed the broccoli rabe and spinach leaves with olive oil and salt. I cooked it gently with some pine nuts and finished it off with a dusting of pecorino romano- okay it was more than a dusting- and it was unbelievably delicious. I simply pan seared the fish and the dinner was done. My husband and daughter loved it but couldn’t understand why I was so excited about it. I am not sure either- I guess great food made simple makes me really really happy!
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