Shrimp and Chorizo Paella

 

As I said in my last post, I am slightly obsessed with saffron right now. Which is great for my mouth, not so great for my wallet. Saffron is a spice found in the spice aisle of most markets, costs about $16 for a teaspoon, and I can't get enough of it. When I came across this new recipe from Rocco DiSpirito's new book, Now Eat This, I had to try it out. This book is full of recipes that are all under 350 calories. Comfort food favorites like mac 'n cheese, spaghetti carbonara, and chocolate chip cookies. The tricks that he teaches in the book to cut calories and fat are similar to what I try to do on this blog and the best part is he uses real, wholesome ingredients to do it. This paella does not deviate too far from the original and uses quite a bit of ingredients that you already have in your home. I used defrosted frozen shrimp, added a few extra ingredients, and settled into this super flavorful dish feeling great about the 350 calorie count.

Shrimp & Chorizo Paella
Adapted From: Now Eat This, Rocco DiSpirito 2010
serves 4

2 oz. chorizo, halved lengthwise and sliced into 1/4 in. thick half-moons (look for this near the Italian sausage and bratwurst in your market, you could also sub any sausage that you like)
1 onion, chopped
6 garlic cloves
splash of vinegar or dry white wine
1 teaspoon saffron threads
1 cup long grain brown rice
1 3/4 cups low fat, low sodium chicken stock
optional: crushed red pepper to taste
1 - 14.5 oz can diced tomatoes
8 oz. medium shrimp, peeled and deveined
Salt and pepper
3/4 cup frozen peas
chopped fresh flat-leaf parsley for serving

1. Heat a dutch oven or large skillet over medium heat. When the pot is hot, add the chorizo and cook until the fat begins to render, about 2 minutes. Add the onion and coat with the chorizo, cook until onions just begin to become translucent, about 3 minutes. Add the garlic and saute, stirring often, until it is fragrant, about 1 minute.  Add in the rice, stir and toast, coating with the ingredients for about 1 minute. Then add the saffron, stock, and red pepper if using. Cover pot and bring to a boil. Reduce the heat  and cook at a very gentle simmer for about 30 minutes.

2. Stir in the diced tomatoes with their juices. Cover the pot, and continue to cook for another 25 minutes.

3. Season the shrimp with salt and pepper to taste, and stir the shrimp and frozen peas into the mixture. Cover, and continue cook until the shrimp are cooked through and the rice is tender, about 10 minutes.

4. Allow the paella to rest about 5 minutes, covered. Then fluff the rice with a fork, and serve sprinkled with the parsley.

Note: Taste the mixture as it may need more salt and pepper depending on the saltiness of your stock.

Enjoy!
xoxo
Erin

Pasta with Shrimp and Crispy Proscuitto

Cooking for one can be hard. I have heard it from many people that they just don't know how to cook for one person, they cook too much and then in turn eat too much, or it is not worth their time. I agree to all of this a smidge, but reality is that cooking for one can be great. You can cook one portion by calculating the recipe for one or make the whole lot and have a few dinners waiting for you at home. My husband has to work at night sometimes and I find myself just snacking, heating something up or making a salad. Which, let's face it, is super boring. But I decided that from now on I will cook for myself and enjoy every second. And last night I did! My advice for those cooking for one is to mind portions. If a recipe serves 4, just divide all the ingredients by 4. Cooking and baking time will probably be just a hair shorter than what it calls for, so use your best judgement. Also, this is a great time to try out a recipe that you have had stocked away and were wary to make for a crowd. You are your own best taste tester! This pasta was quick, full of flavor and I used a bunch of ingredients already in my home. Keeping frozen shrimp around is a great hands-on ingredient. Defrosts in minutes, cooks in seconds and add great protein to any dish. I hope that your solo cooking goes great. Believe me, it will be the most satisfying part of your day.


Pasta with Shrimp and Crispy Prosciutto
Forks & Amusement 2010
serves 1 (you can double, triple, etc. to make for a crowd as well!)


1 serving of pasta, according to package (I like spaghetti for this, but use what you have in your pantry)
3 thin slices of Prosciutto, chopped
extra virgin olive oil
1/2 large shallot or 1 small, minced
1/2 clove of garlic, minced
red pepper flakes to taste (a dash for those that don't like as much heat, 2 dashes for spice lovers)
1/4 cup white wine
1/4 cup chicken stock
7 uncooked good-sized shrimp
juice of 1/2 a lemon
4 tablespoons Parmesan cheese, grated
4 basil leaves, chopped


Cook pasta in boiling salted water according to package instructions until al dente. Reserving cooking liquid.


Meanwhile, place a saute pan on the stove over medium heat. Once hot, add the prosciutto. Cook, stirring every 30 seconds or so, until crisp (this happens fast, and can burn easy). Remove pan from heat and place prosciutto on paper towel lined plate.


Return the pan to the stove over medium heat. Add 1/2 tablespoon of olive oil. Once hot, add the shallot and cook for 2 minutes or until translucent. Add the garlic and red pepper flakes and cook an additional 30 seconds or until the garlic is fragrant. Add the wine to the pan to deglaze and scrape up any bits on the bottom. Bring to a boil and let reduce for two minutes. Add the stock and allow sauce to reduce  again for a couple minutes. Add the shrimp and cook on both sides until pink and cooked through. Add Salt and pepper to taste.


Add the cooked pasta to the pan and stir to combine. Allow the pasta to soak up some of the sauce and cook for 2 minutes.
If sauce seems a bit thin, add a bit of the pasta cooking water. Add the cheese and stir to combine. Serve immediately topped with the crispy prosciutto, lemon juice, basil and extra grated cheese.


Enjoy!
xoxo
Erin

Pickled Shrimp

I had a BBQ at my house on Friday and everyone raved about this recipe, so I am going to share. This is the perfect appetizer for any casual occasion. Bonus is that you make it in advance and you can make a ton of it. We even had some leftovers of it a few days later and it was even more delicious. You can eat it alone, but it would also be delicious on crusty Italian bread. Don't worry about following the recipe exactly. I eyeballed the measurements and added more of the ingredients I really wanted to stand out. 

Pickled Shrimp

Emeril Lagasse 2002

• 1/4 cup dry crab boil spices 
• 1 1/2 teaspoons salt
• 1 Lemon quartered
• 2 pounds medium shrimp, shelled and deveined
• 4 teaspoons Creole mustard (I could not find, so I subbed yellow mustard with some creole seasoning)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 3/4 cup white wine vinegar
• 1 cup vegetable oil
• 4 cloves garlic, peeled and crushed
• 1 tablespoon black peppercorns
• 1 bay leaf
• 1 large sweet onion, peeled and thinly sliced
• 1 lemon, thinly sliced

In a large pot of water, combine the crab boil, 1 teaspoon of salt, the quartered lemon, and 6 cups of water. Bring to a boil over high heat and boil for 5 minutes. Add the shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain in a colander.

In a large bowl, combine the Creole mustard, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes. Whisk in the vinegar to combine. In a steady stream, whisk in the oil until emulsified. Add the garlic, peppercorns and bay leaf. Place the shrimp in a glass baking dish and cover with the marinade. Toss with the onions and lemon slices to evenly distribute. (I actually used freezer bags and that worked as well)

Cover tightly with plastic wrap and refrigerate for 12 to 24 hours before serving.

Enjoy! 

xoxo

Erin