Fried shrimp coated in coconut flakes and panko crumbs straight from the fryer make me slightly weak in the knees. Biting through the crusty coating into the steaming-hot, succulent shrimp trapped underneath makes me deliriously happy. The deceptively sweet orange marmalade sauce carries a surprise hint of heat that is a perfect counterbalance for all of the savory sweetness going on.
Butter, lemon and garlic show-off the natural sweetness of shrimp in this simple but satisfying meal. The succulent shrimp is served on a bed of fresh kale and soft, creamy polenta spiked with salty Parmesan. It’s a meal that comes together pretty quickly and never fails to please. I find a special kind of enjoyment in eating one-dish meals like this where the sum of… [Read more]
I can think of no better way to welcome in fall than with this pasta tossed in squash ‘sauce’ with shrimp, garlic and basil. When my eyes fell upon the glorious piles of multi-colored winter squash newly laid out in the market I did a little happy dance right then and there. I love this small window of time when the seasonal produce available overlaps…. [Read more]
Gazpacho is a raw, cold soup made with the freshest tomatoes, cucumbers, and bell peppers you can lay your hands on. This version is spiced up with jalapenos and seasoned with cilantro and limes. Not only is it a Spanish classic but it’s one of the most refreshing, no-cook, summer soups I know of. You can serve gazpacho as an appetizer shooter-style or kick it… [Read more]