Thai Yellow Curry Shrimp with Spinach & Carrots

Continuing my trend of eating healthfully and using up leftover wine, I created this delicious curry dish featuring fresh shrimp, spinach, and carrots. Though it takes a few moments extra to peel and grate the carrots, their rich flavor is worth the extra trouble. Cooking tip: use Gulf shrimp, not farm raised. Serve the curry…

Ceviche Tostadas

For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells. To prepare this dish properly, be sure to purchase high-quality sushi-grade fish. Ceviche Tostadas 1/2 pound sushi-grade tuna, mahi…

Shrimp Boiled in Beer

Summer in Texas means fresh Gulf shrimp. Shrimp are one of the most versatile protein choices around. You can use them in pasta, curry, or stir-fries, or you can serve them fried, grilled, baked, sautéed—in pasta, over rice, or even in a salad. But perhaps the single best way to enjoy shrimp is hot, fresh,…

Shrimp with Harissa & Squash

In an effort to eat more healthfully using ingredients I had on hand without running to the store, I created this delicious, quick-fix dish featuring shrimp and homegrown squash and zucchini. We served it over cheese grits, but it would be equally good over brown rice or couscous just on its own. Shrimp with Harissa…

Thai Yellow Curry Shrimp with Pineapple & Mango

It’s Friday in Lent, which for us means seafood. Because it’s getting warmer outside, we opted for a light, tropical-type dinner. We had this healthy one-dish meal over jasmine rice, but it’s so full of fruit and veggies, that it would be just as good on its own. Thai Yellow Curry Shrimp with Pineapple &…