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Shrimp contain high levels of Omega E fatty acids, calcium, iodine, and protein. Although shrimp is a significant source of cholesterol it is considered healthy for the circulatory system. Because of the lack of saturated fat in shrimp, the ratio of LDL/HDL in the body is improved. Try one of these recipes this week.
Looking for a “faster than take-out from your local restaurant”? Make Thai Green Curry Shrimp. The only fresh ingredient you need is to pick up a bunch of basil, if Thai basil is available, even better! The rest of the ingredients can be stored in the pantry or freezer.
This substantial salad has south-of-the-border flavors (lime vinaigrette and roasted pepitas) with fiber rich prebiotic, jicama, that’s also an excellent source of vitamin C plus nutritious black beans, shrimp and avocado.
Shrimp Scampi needs no introduction; serve it over your favorite pasta for an ideal impromptu dinner. Why not make it tonight? Bon appétit!
Grilled Shrimp With Black Beans, Jicama And Avocado(Serves 4)1 pound large peeled, deveined raw shrimp
Freshly ground black pepper, to taste
Cooking spray for the grill
For the dressing:
5 tablespoons avocado oil
Juice from 3 limes (about 1/4-1/3 cup)
2 tablespoons honey
Sea salt and freshly ground black pepper to taste
1 jicama, peeled and cut into matchsticks, (julienned)
1 large Hass ripe avocado, peeled pitted and cut into 12 wedges
5 cups baby arugula
1/2 cup fresh cilantro leaves (or flat leaf parsley and fresh mint leaves)
1 small red onion, thinly sliced
1, 15-oz can no-salt-added black beans, drained and rinsed
1/4 cup roasted pepitas (pumpkin seeds)
Smoked paprika for dusting
Lime wedges for garnish.To prepare:Heat a grill pan over high heat. Sprinkle the shrimp with pepper and lightly spray the grill with oil. Grill the shrimp until completely opaque, about two minutes per side. DO not over cook.
Meanwhile, in a small bowl, whisk together oil, lime juice, and honey until blended. Add salt and pepper, taste and adjust the seasonings.
Add avocado and jicama to the dressing and toss to prevent discoloring.
In a large bowl, toss arugula and herb leaves together with the onion. Add black beans, jicama and avocado and toss very gently, adding just enough dressing to lightly coat the salad.
Arrange grilled shrimp and pepitas on top sprinkle with smoked paprika. Serve additional dressing and lime wedges at the table. Add hot crusty bread to accompany the salad for lunch.Thai Green Curry Shrimp(Serves 4)2, 13-1/2 to 14-ounce cans unsweetened coconut milk
1/4 cup Thai green curry paste
2 1/2 tablespoons Asian fish sauce
1 teaspoon firmly packed light brown sugar
1 pound large shrimp (21-25) per pound shelled and deveined
1 cup lightly packed fresh basil leaves torn into bite-size pieces or better yet, Thai basil leaves
1 cup frozen extra fancy petit pois, defrostedTo prepare:In a large heavy saucepan over medium heat, add a half-cup of the thick coconut cream from the tops of the cans of coconut milk and heat it until bubbly. Whisk in the curry paste and cook, whisking constantly until it is heated through and smooth, about three to four minutes. Raise the heat to high, whisk in the remaining coconut milk and bring to a boil whisking often. Reduce the heat to low, add fish sauce and sugar. Simmer gently, whisking constantly for about five minutes. Taste and adjust the seasonings.
Increase the heat to high; add the shrimp and sauté, just until the shrimp are opaque, about three minutes. Add the basil and peas and sauté until the peas are hot, about one minute. Spoon over steamed rice and serve at once.Shrimp Scampi(Serves 4)1 pound large shrimp, peeled, deveined and patted dry with paper towels
4 large cloves garlic, sliced
About 1/4 cup avocado, coconut or olive oil
Freshly squeezed lemon juice, to taste
Freshly ground black pepper and red pepper flakes, to taste
Splash Pernod of desired
Chopped fresh parsley for garnishTo prepare:In a large skillet over moderate high heat, coat the bottom with oil and add the garlic. Cook, stirring, until the garlic is aromatic and golden brown, about one minute. With a slotted spoon, lift out the garlic and reserve.
Raise the heat to high. Working in batches, add the shrimp, sauté shaking the pan just until the shrimp turn pink, about two to three minutes, cooking time will depend on the size of the shrimp. Add black and red pepper, lemon juice (a splash of Pernod if using) and bring to a boil. Stir in the reserved garlic and toss with hot pasta.
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