Grilled Romaine with Shrimp

In the middle of Whole 30, we were hosting friends that we host often.  Normally for appetizers, we have a cheese course.  Cheese and wine, sometimes with bread.  On Whole 30, that was not an option.  

I wanted to still be able to enjoy our appetizer portion of the evening so this is what I came up with. 

- Romaine hearts

- olive oil

- salt and pepper

Heat a grill to medium.  Brush romaine leaves with olive oil.  Sprinkle with salt and pepper.  

Grill for 2-3 minutes, just until wilted.

- shrimp

- olive oil

- juice of half lemon

- seasonings like salt, pepper, garlic powder, crushed red pepper, lemon pepper seasoning

Place peeled and deveined shrimp in a single layer on an oven safe dish.  Drizzle with olive oil and lemon juice.  Sprinkle with seasonings.  

Bake in a 400 degree oven for about 8-10 minutes.

Serve and enjoy!!

Simple.  Lots of flavor.  Light and delicious!

Baked Shrimp (and Broccoli) Scampi

I discovered that Anna-Kate loves shrimp!  I found this easy and yummy, Ina Garten recipe!  She used only shrimp; I used half shrimp/half broccoli.  From the pictures you can also see how we differentiate plates at our house, without making separate meals.  Will and I love spicy marinara, especially Will!  He and I had our Baked Scampi with angel hair with spicy marinara.  Anna-Kate had her Baked Scampi, broccoli and shrimp separated, with buttered angel hair topped with Parmesan cheese.

- 2 pounds shrimp (I used 1 pound of shrimp and one bag frozen broccoli florets, partially steamed)
- 3 tbsp olive oil
- 2 tbsp white wine (I didn't have so I didn't use)
- Kosher salt and freshly ground black pepper

- 12 tbsp unsalted butter (1 1/2 sticks), at room temperature
- 4 tsp minced garlic (4 cloves)
- 1/4 cup minced shallots (I used whatever minced onion I had)
- 3 tbsp minced fresh parsley
- 1 tbsp minced fresh rosemary leaves
- 1/4 tsp crushed red pepper flakes
- 1 tsp grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup Panko breadcrumbs

Okay, let me just admit that this recipe I have never used fresh herbs or fresh lemon.  I have done this 3 times now and every time I feel certain that something slightly different went into the oven, but every time it was a hit!  The key is mixing the breadcrumbs with butter and dried or fresh seasonings to give it super yummy flavor!


 Preheat the oven to 425 degrees.

Place the shrimp in a mixing bowl and toss gently with the olive oil, white wine, salt, and pepper.  Allow to sit at room temperature while you mix the breadcrumb mixture.

In a small bowl, mash the softened butter with the rest of the ingredients until combined.

Arrange the shrimp (or the shrimp and broccoli) in a single layer in the dish.  Pour any liquid over the shrimp. Spread the butter/breadcrumb mixture evenly over the shrimp.  Bake for 10-12 minutes or until hot and bubbly.  If you like the top brown, you can place under the broiler for 1 extra minute.

Thank you Ina for another hit!  And, thank you Anna-Kate for liking shrimp and reminding me to try something new!

Greek-style Seafood Sauce

- 1 cup thick Greek yogurt
- 1 clove garlic, finely chopped or grated
- 1 tsp cumin
- 2-3 tbsp dill relish
- a little lemon juice

Mix together the yogurt, grated garlic, cumin, dill relish, and lemon juice.

Delicious!

Greek Fried Fish

- EVOO for frying
- salt and black pepper
- 2 cups flour
- 3 eggs, beaten
- 2 cups bread crumbs
- zest of 1 lemon, juice of lemon, divided
- 1 tbsp dried oregano
- 1 tbsp seafood seasoning, like "Old Bay"
- 4 tilapia filets

Put a large skillet over medium-high heat with 1/2 inch of EVOO in the bottom of the pan. Set up three dishes on the counter. Fill one with flour, one with the beaten eggs, and the last with breadcrumbs, lemon zest, oregano, and seafood seasoning, mixed well.

Season the tilapia filets on both sides with salt and pepper, then dip them in the flour, then in the egg, and finally int he breadcrumb mixture.

Once the EVOO is hot, cook the tilapia until golden brown on both sides and cooked through, about 2 minutes on each side.

Serve with this Greek-style sauce. So wonderful!

Spicy Seared Tuna with Red Bean Sauce

- 1 1/4 cup small onion, finely chopped
- 1/2 cup green onion, finely chopped
- 2 tsp chopped fresh thyme
- 1 tsp allspice
- 4 to 6 jalapenos, finely chopped
- 1 tbsp Essence (see recipe on other post)
- 4 (6 oz) tunal steaks
- 4 tbsp EVOO
- 1 tbsp minced garlic
- 1 cup red kidney beans
- 1/4 cup fresh cilantro
- 4 cups chicken stock

In a food processor, puree 2/3 cup chopped onion, green onions, thyme leaves, allspice, 4 jalapenos and Essence to make a paste. Seasone each tuna steak with salt and pepper. Brush each tuna steak with 1 tbsp EVOO. Rub the paste completely over each steak.

In a sauce pot, heat 1 tbsp EVOO, when the oil is hot, saute the onions, garlic and remaining jalapenos for 1 minute. Add the beans and cilantro. Stir in the chicken stock and bring up to a boil (using less stock makes the beans more like a dip rather than sauce). Reduce to a simmer. Using a blender, puree the bean sauce until smooth. Season with salt and pepper.

When the oil is hot, sear the steaks for 2 to 3 minutes on each side for medium-rare.