Wednesday, July 22, 2009

Shrimp Diavelo

This is a great dish for the spice and white wine lover. Lots of red pepper flakes along with some tart, dry white wine make these little shrimps sing! Serve over pasta or just serve alone, either way, full of delicious, complex flavors.

Serves 4 as an appetizer or 2 as a meal with pasta. Enjoy!
  • 1 pound large shrimp, peeled, deveined
  • 1 teaspoon salt, plus just a pinch when serving
  • 1 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil, separated
  • 1 medium onion, sliced (red or yellow, your choice)
  • 1 (14 1/2-ounce) can diced tomatoes (do not drain)
  • 1 cup dry white wine (rec. Barbadillo)
  • 3 garlic cloves, chopped
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoon chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves


Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat.

Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.

Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.

Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Saturday, July 18, 2009

Veggie Cream Cheese

I just realized that I need to create a new section on the blog that is specific to condiments, dressings and spreads. I make most of my condiments and dressings. Here's one I came up with last night. I had tons of radishes, big ones from the Farmer's Market so I'm looking for anyway to use them up. This was great on toast and with veggie crudite.
Makes about 1 cup.


Friday, July 17, 2009

Roasted Marinated Zucchini

It's Zucchini Time! Here's a simple, easy recipe for all that zucchini that seems to be piling up in the fridge.

1 Large Zucchini
1/2 cup olive oil
1/2 lemon, juiced
1 tsp oregano
1 tsp salt
1 tsp basil
Fresh ground pepper

Slice the zucchini into long narrow strips.

Combine the remaining ingredients into a jar with top and shake until the olive oil is emulsified. Pour the dressing over the zucchini, cover and refrigerate at least 4 hours.

Pre-heat oven to 450 degrees.
Lay the zucchini over a baking sheet. Place on the top rack of the oven and roast 7 minutes or until edges start to brown.


The roasted strips can be eaten straight OR a great sandwich or wrap filling.

Tuesday, July 14, 2009

Yogurt Veggie Dip

I thought I bought Vanilla yogurt but I bought plain! So I decided to make a dip so I could eat all the veggies I got this weekend at the Cherry Creek Farmer's Market.

1 cup Plain Yogurt
1 tsp yellow curry powder
1 scallion chopped.
1 tsp. salt
1 tsp lemon

Mix together, chill and enjoy with vegetable crudite.