As you know, I love pesto. It’s so easy and fresh and works with a lot of different foods. I recently heard about the concept of a pesto based on radicchio, the bitter red lettuce related to endive. While I was skeptical, I do like radicchio and have found it to be surprisingly pleasant in the right circumstances, so I decided to try it out with pasta, adding a quickly sautéed shrimp for some added protein.
I love stratas for their versatility, which makes them a great base for innovation. Here, I ADAPTED my classic shrimp and grits recipe to the strata format, making sure to get all the key flavors in there – shrimp, sausage, tomato, and even grits. I added in some kale to up the nutrition of the dish, and presto, a dish that feels totally new and yet totally comfortable!
This is another dish that came out of my Random Number Generator game. The page was shrimp, and since summer is definitely upon us I wanted to make a light salad with the flavors of a ceviche. Ceviche is a Latin American dish usually prepared by curing raw fish or shrimp in citrus juice – somewhere between sushi and actually cooking the fish. However, I just went ahead and cooked the shrimp to avoid the hassle. The addition of corn, avocado, red onion, lime, and chili powder really made it seem like ceviche and the beans and spinach stretched it into a full meal.
When I was designing this recipe, I decided to CONFINE myself to a flavor profile that I knew BALANCED well together but that I had limited experience with: Middle Eastern flavors. Although shrimp is not the first meat that comes to mind when thinking of Middle Eastern food (lamb and beef kebabs are more common), fish is consumed, especially in the coastal areas, and is becoming more popular. While I don’t make any claims to the authenticity of this dish, it was really fun to stretch my mind and use flavors that I’m not as familiar with! Don’t be scared off by the long list of instructions; it looks like a lot of work but all the steps are quick and easy.
This recipe springs from a lovely gift of Parsi Sambhar Masala from an Indian friend and fellow foodie.
Sambhar Masala is a spice blend from southern India composed of chili, coriander, fenugreek, mustard, cumin, fennel, curry leaves, cloves, and (in this case) mango powder. I had never used or eaten it before, so I decided to start easy and marinate shrimp in it before giving them a quick saute. To accompany it, I tried a new recipe, Curried Chickpeas from Joan’s on Third’s on Food52, and added my favorite Mujaddara with Spiced Yogurt (rice, lentils, and caramelized onions) recipe from Rivka on Food52. Even though Mujaddara is technically Middle Eastern, not Indian, Indian food often features rice and lentils, and doesn’t multiculturalism make everything richer?
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