Tag Archives: seafood

Shrimp Florentine with Roasted Garlic

I love when a dish is comforting and yet packed with protein and iron. Since I happened to have shrimp and spinach in my refrigerator, I went in search of a recipe that used both ingredients … that my two year old would actually eat. I found this recipe for Shrimp Florentine on Cooking Light and decided to put my own spin on it.

I used fresh spinach instead of frozen, roasted the garlic instead of caramelizing it, and added caramelized onions and goat cheese (because what isn’t better with a little goat cheese?!). The result was so tasty that my daughter didn’t even mind eating the “leaves” (i.e. any leafy green I try to sneak into a  dish).

Shrimp Florentine with Roasted Garlic

4-6 cloves garlic (skin on)
2 tbsp olive oil
1 medium onion, chopped
2 tsp sugar
1 lb medium shrimp, peeled and deveined
1 tsp butter
1/2 cup low fat milk
1/2 cup fat-free, less-sodium chicken broth
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp crushed red pepper
1/8 tsp black pepper
4 cups fresh spinach
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
2 oz crumbled goat cheese

 

1. Preheat oven to 400°. Remove the outer, papery layers of the garlic, leaving the skin on the actual cloves intact. Wrap the cloves in aluminum foil and bake for about 30 minutes. Allow to cool.

2. Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add onions and cook until soft and translucent. Sprinkle in sugar, stir, and continue cooking until the onions are very tender, about 20 minutes. Set aside.

3. To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

4. Melt butter in pan over medium heat. Stir in milk, broth, Parmesan cheese, salt, red pepper, and black pepper. Cook 1 minute, stirring constantly. Stir in spinach a handful at a time until it’s all incorporated and tender. Add onions and shrimp, mixing well.

5. Slice the ends off of the cloves of roasted garlic and carefully peel the skin off.

6. Combine shrimp mixture, garlic, and pasta in a large bowl; toss well. Sprinkle with goat cheese and serve immediately.

 


Soy Citrus Scallops with Soba Noodles

There was a recent episode of Chopped where the chefs had to make a dessert using soba noodles. I had never had soba noodles before, but knowing that they were a type of Japanese buckwheat noodle, I couldn’t imagine having them for dessert. But I was intrigued, so I decided to try them out. I found this (more traditional) recipe for scallops and soba noodles with a soy citrus marinade/sauce from Cooking Light that seemed easy enough; plus the total cooking time was only 20 minutes, which made it doable for a busy weeknight.

While some of the “fast” recipes from Cooking Light seem to take me much longer than the listed time, this one actually was as easy as it seemed. I changed the original recipe just slightly by adding more veggies, and the dish was a hit with my two year old. If I had a con for this recipe, it would be that it’s a bit pricey compared to our usual meals—one pound of scallops will run you around $15—and I had a difficult time finding soba noodles (several grocery stores were all sold out??). Overall, I would make this again, though I may grill the scallops next time, sans marinade, and just toss everything together at the end.

Soy Citrus Scallops with Soba Noodles
From Cooking Light

3 tbsp low-sodium soy sauce
1 tbsp fresh orange juice
1 tbsp rice vinegar
1 tbsp honey
1/2 tsp minced peeled fresh ginger
1/4 tsp chili garlic sauce
1 tbsp dark sesame oil, divided
1 lb large sea scallops
4 cups hot cooked soba (about 6 oz uncooked buckwheat noodles)
1/8 tsp salt
1/4 cup thinly sliced green onions
1 bag of frozen steam-in-the-bag vegetables (I used carrots, sugar snap peas, and baby corn) 

Combine first six ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute.

Steam vegetables according to the directions on the bag. Toss noodles with salt and green onions.

Place 1 cup noodle mixture on each of four plates. Top each serving with vegetables and about three scallops, and drizzle with a tablespoon sauce.