Tag Archives: shrimp

Blood Orange and Roasted Beet Salad

Lately, I’ve continually been bombarded with blood orange and roasted beet salad recipes – like this one from Gimme Some Oven, or this one from Delicious Knowledge.  Or at least, it seems that way.  I finally pulled the trigger last week and roasted up some beets and grabbed some blood oranges while at Trader Joe’s in Tallahassee.  My version of the salad was improvised a bit, but totally worth it!

Wheat is definitely NOT into Meatless Monday, so I pulled a bag of shrimp we had out of the freezer and sauteed them to top the salad with.

Side Note: How To Roast Beets

Per the instructions on Delicious Knowledge, I scrubbed the beets, drizzled each with olive oil and wrapped them individually in tin foil and roasted them at 400 degrees Fahrenheit for 45 minutes to an hour (I took a couple smaller ones out first at the 45 minute mark and let the rest stay in for a solid hour).  Unwrap them a bit, let them cool, then use a paper towel to sort of squeegee off the skin.

Then I roughly chopped them up and threw them on top of a bed of spinach along with the sauteed shrimp, sliced blood oranges, cubed avocado, and feta cheese.

We prefer to generally dress our salads simply with olive oil and balsamic vinegar and salt and pepper.  This was a pretty darn easy week night meal, and really, really healthy to boot.

Not to mention, PRETTY!  The more colorful the salad, the better.

What are some of your go-to salad toppers?  I’m in need of yet another refresh.  I’m currently topping mine with leftover roasted sweet potatoes and carrots, which is delicious, but now I’m ready for something new again!

Until Next Time - oysters and pearls

One Pot Lemon Orzo Shrimp

Happy March!!  I hope everyone had a fantastic extra leap day yesterday. :)

I cannot believe March is here.  I cannot believe that May 13th (our due date) is a little over 2 months away.  I cannot believe any of this.  However, one thing I am trying to do more of these days is cook more/eat out less, but also not spend inordinate amounts of time in the kitchen, either.  So I’m trying to ramp up my arsenal of one-pot meals and crock pot meals.

This one pot Lemon Orzo Shrimp from Damn Delicious fit the bill, made a whole bunch of food (leftovers were delish!) and was really, really, easy.

One Pot Lemon Orzo Shrimp | oysters and pearls

I modified the recipe slightly to make my life easier, so head over to damndelicious.net for the original recipe.

One Pot Lemon Orzo Shrimp

adapted via Damn Delicious

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings

Ingredients

  • 1 package frozen medium shrimp, peeled and de-veined
  • 1 tablespoon olive oil
  • 1 tablespoon of jarred minced garlic
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 1 package orzo pasta
  • 1 48-oz. package low sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 bag frozen peas
  • Juice of 1 lemon
  • 1/4 cup grated Parmesan cheese (or as much as you want to top it all off)

Instructions

Preheat oven to 400 degrees F.  Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken broth. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. Sprinkle with Parmesan. Place into oven and bake until shrimp are cooked through, about 15 minutes or until Parmesan crust is crispy.

Serve immediately.
One Pot Lemon Orzo Shrimp | oysters and pearls

One Pot Lemon Orzo Shrimp | oysters and pearls

This one pot lemon orzo shrimp was SO easy, took very little prep-work, and made LOTS of leftovers.  In fact, my version may or may not feed a medium-sized army.  Which would be great for a big family or family of hungry teenagers.  Or whatever.  Anywho, we thoroughly enjoyed it and it’s one I’ll definitely be making again.

What’s your favorite one-pot meal?  I need it!

Until Next Time - oysters and pearls

Summer Pesto Pasta

Okay, so I have cooked just a wee little bit. This dish is a simple variation on our favorite summer pasta: PESTO.

Summer Pesto Pasta with Burst Tomatoes | Oysters & Pearls

I’ve posted the recipe for it before, but here it is again, for any newbies.  Simple, fresh pastas like this are my absolute favorite thing to cook in the summer.  Mainly because there aren’t any real measurements and I don’t have to think too much.

Light Summer Pesto Pasta Dish with Yellow Heirloom Cherry Tomatoes and Sweet Grass Dairy Cheese | Oysters & Pearls

Simple Summer Pesto Pasta with Grilled Chicken Recipe
serves 2 to 4

ingredients

– half box of angel hair pasta, cooked according to package directions
– 2 to 3 chicken breasts, grilled and cut into bite-size pieces
– half a pint of cherry tomatoes

for the pesto
– 2 or 3 cups of fresh basil (any variety will do, but we prefer good ole sweet basil)
– 1/2 cup good olive oil
– a tablespoon or so (a hefty dash?) of good balsamic vinegar
– a tablespoon or so lemon juice
– 1/4 cup (ish) of pecans (can sub walnuts, pine nuts, almonds, etc.)
– 2 cloves (or more, or less) garlic, peeled
– salt & pepper to taste
– 1/4 cup grated Sweet Grass Dairy Thomasville Tomme cheese (or parmesan, or any other salty hard cheese)

instructions

Cook pasta according to package directions.

Place all the ingredients for the pesto, except the cheese, into a food processor and pulse until just combined.  Set aside.

Heat a cast iron skillet over medium heat and place cherry tomatoes in it without any oil.  Allow to blister and pop, then remove.

Toss pasta, pesto, chicken, and burst tomatoes together.  Using a microplane, plane cheese over the top.  garnish with a sprig of fresh basil and serve immediately.

Summer Pesto Pasta with Heirloom Cherry Tomatoes and Thomasville Tomme Cheese | Oysters & PearlsI like to microplane the cheese over the top, rather than include it in the pesto, because when it’s microplaned is a) prettier, and b) melts really easily, and c) it’s curly and fun.  Plus, I find that the pesto has a better texture without it.  These little heirloom yellow cherry tomatoes are just divine.  Delicious, easy to grow, and so bright and colorful!  They add a whole ‘nother dimension to this pasta.

Fresh and Easy Pesto Pasta with Burst Heirloom Tomatoes and Sweet Grass Dairy Cheese | Oysters & Pearls

As you can tell, this type of pasta dish is my default dinner.  I always keep pasta in the pantry, we grow tons of basil every summer, and we keep hard cheeses in the fridge.  Add grilled chicken, shrimp, tomatoes, artichokes, whatever you can dream up/find in your kitchen.  I should rename this kitchen sink pesto pasta.

Until Next Time