Sriracha Shrimp Lettuce Wraps

Back to back recipe posts, I’m getting ambitious! Normally I try to shuffle between catergories, but with my wedding celebration drawing closer I might not have a ton of time to cook for a couple weeks. I have a few “I Love” posts waiting on the back burner and I will definitely have a travel post soon because in two weeks I’ll be road tripping across the country with my best girlfriends to get to MA for the wedding! I’ll be at my mom’s house for 3 weeks, so hopefully my family doesn’t mind me playing around in their kitchen if I have some free time.

Back to today’s recipe. It’s actually kind of a two parter. It started when I decided to make some slaw, just for fun and to put on sandwiches, see what it worked with. So let’s start with how to make that.

• 1 small cucumber
• 1-2 large carrots
• 2-3 green onions
• 1/4 cup apple cider vinegar
• 2 Tbsp extra virgin olive oil
• 2 Tbsp sugar
• 1 tsp salt
• 1 tsp pepper

1. Run the cucumber through a spiralizer, or alternatively use a mandolin to slice then a knife to chop into long strips.
2. Use a peeler to remove the skin of the carrot. Continue to use the peeler to yield long thin strips of carrot.
3. Chop green onions finely, both white and green parts.
4. Combine all veggies in a glass bowl. You want fairly equal portions of each, hence the estimated amounts of carrot and green onion.
5. Add vinegar, olive oil, sugar, salt and pepper to the veggies and toss thoroughly to combine. Cover tightly and refrigerate for at least an hour or two before use.

Here’s what mine looked like before adding the oil, vinegar, etc.

I greatly prefer vinegar slaw over mayonnaise based versions. I like that the vegetables maintain more texture but you still get that cooling effect when it’s with spicy food. This also can keep in your fridge for a few days.

Most of my recipes thus far have been big dinners. This is definitely more of an appetizer or a nice quick lunch. Now that we have a big ol’ bowl of slaw, let’s make lettuce wraps.

Yields 6 large wraps

• 18 large shrimp, cleaned and deveined
• 1 Tbsp sriracha
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp cayenne
• 1 Tbsp olive oil
• 6 leaves of romaine or bibb lettuce
• 1/3 red onion, sliced thin
• 6 spoonfuls of vinegar slaw
• sour cream for garnish (optional)

1. Combine sriracha, garlic powder, paprika, onion powder and cayenne in a bowl. Add shrimp and toss to coat.
2. Heat oil over medium-low heat in a skillet. Cook shrimp about 2 minutes on each side until opaque. Remove from heat and set aside.
3. Arrange the lettuce leaves on two plates or a platter. Divide red onion amongst the wraps. Add a spoonful of slaw and three shrimp to each wrap. Serve with a dollop of sour cream if desired.

Since the slaw is premade, this literally takes less than 10 minutes to put together.

Here comes all the options I like to give my readers. If you don’t have lettuce, you could use tortillas. Lettuce is a healthier option, but it might not be for everyone, like younger kids. The shrimp is very spicy, but the slaw and optional sour cream helps cool it off. You could always omit the cayenne, or use a different sauce altogether, like barbecue, teriyaki or a simple olive oil/lemon juice/garlic combination. If you are making a big batch for a party or large crowd, maybe make a couple different kinds of shrimp for people to choose from.

Sometimes home cooks shy away from shrimp but it’s really one of the easiest proteins to work with. They take only a few minutes to cook and when they are done, you can very visually see the difference. To make it even easier on yourself, buy them already cleaned and deveined. It’s not hard to do it on your own but it can be a little tedious. Also make sure you buy them raw. Cooking with the pre-cooked shrimp just makes them overdone, rubbery and hard to chew.

OK, enough talk. I made these a couple days ago, but just writing this post makes me want to go whip up some more for lunch today. I’ll be enjoying them in no time, and I hope you try this recipe out too!

Detox Water, My Favorite Healthy Fad

I am no good at diets. Gyms freak me out. Juice cleanses, in my opinion, are insane. I am by no means a health guru, but that doesn’t mean I don’t want try to do something good for my body. Occasionally.

My wedding celebration is in about two months, and luckily it’s not weight I’m worried about. I know I post some indulgent recipes, but it’s all about balance. If I have some big cheesy pasta dinner, breakfast and lunch was usually something along the lines of a smoothie or a salad. Again, I am not a health expert, I’m not recommending my routine to anyone. You have to find what works for you and your lifestyle.

I had my first dress fitting a couple weeks ago and it fits as perfectly as it did last August when I bought it. Phew. What’s really getting to me is stress. The occasional headache, a couple restless nights, and, fine, I’ll admit I want to make sure I don’t gain any weight between now and then. Like I said, diets and exercise regimes never stick with me. So I decided to start with something simple: water.

We’ve all heard we are supposed to drink 8 glasses a day, or use some formula with your weight divided by 2, multiplied by your birth year, subtracting your pets age, blah. Point is I knew I wasn’t drinking enough, so what could get me to do it?

That’s when I came across detox water. Some people call it fruit water, that’s really what it is. It’s water infused with the flavor and benefits of fresh fruits, veggies and even herbs. There are lots of fancy bottles and pitchers you can buy but I got myself some mason jars (who doesn’t love mason jars?) and started experimenting.
I love playing around with different flavor combinations. Every fruit has a different benefit. Blueberries are good for your heart, oranges for your skin, strawberries fight aging, lemons and other citrus pretty much do everything, from boosting energy to improving circulation and the immune system.

I also love to use things like ginger, which is incredible. It manages inflammation, reduces pain (headaches, cramps, arthritis) and is great for stomach issues. Ginger, cinnamon and apple infused water is one of my favorites. Mint is another great addition, not only for flavor but because it has a long list of benefits as well, like relief from fatigue, congestion and indigestion. Cucumbers are awesome for extra hydration, antioxidants and skin care. I could go on and on, but just do some research on the fruits you love or have in your fridge right now.

Making the drinks is simple, just clean and chop your ingredients, add them to water and let them rest for about 1-2 hours in the fridge before drinking. There are plenty of recipes to find online, but I like to experiment, taste and adjust. You can keep refilling the waters for up to a week or until the fruits start to wilt and lose flavor. I like to make a few different jars at a time. Variety keeps me interested, so I keep drinking all day.

I am not saying detox waters on their own are going to help you drop weight and solve all your problems. It doesn’t hurt though! They really are delicious, and obviously much better than grabbing a soda or sugary fruit juice. I’ve found a routine and a balance that works for me, and I’m excited to see if there are long term effects. I already feel like I have more energy and an easier time getting out of bed in the morning. This might be one healthy fad I can keep up with.

Bruschetta, My Go-To Appetizer

When I’m out to eat, if bruschetta is on the menu, I have to get it as an appetizer. It can be prepared in a number of ways but this is my recipe for a crowd. It’s always a hit when I bring it to a party because it’s so refreshing in a sea of heavy dips and store bought desserts. It’s also great because it’s a vegan/vegetarian option, and there’s always someone who appreciates that.

It’s super simple but can be a little time consuming if you hand cut everything. On the plus side, it can be prepped the night before so you don’t have to spend a lot of time in the kitchen the day of the event. (Or it makes time to prep a second dish)

• 6 large (or 8 small) Roma tomatoes, seeded and diced
• 1/4 red onion, finely chopped
• 1 Tbsp minced garlic
• 1/4 cup fresh basil, chopped
• 2-3 Tbsp balsamic vinegar
• 2 Tbsp extra virgin olive oil

For the crostini:

• 1 baguette
• extra virgin olive oil
• italian seasoning

1. In a medium bowl, combine the chopped tomatoes, onions, garlic and basil. At this point, you can put this in the fridge overnight. If there’s no lid for the bowl, cover with plastic wrap or place in Tupperware.
2. Add the balsamic vinegar and toss to coat. If you want a stronger balsamic flavor, add more vinegar a tsp at a time. Add the olive oil and toss to coat. (It’s important to use the vinegar first so that it penetrates the tomatoes. The oil will repel the vinegar if it’s added first.) Cover and set aside in the fridge until time to serve
3. Preheat the oven to 350 degrees. Slice the baguette into 1/2 inch slices and place in a single layer on a cookie sheet. Drizzle lightly with olive oil and sprinkle evenly with Italian seasoning. Bake for about 5 minutes, until bread is golden and crispy. Can be served warm or cooled, whatever your preference.

Again, so simple. The only thing that takes time is the chopping of the ingredients.

A lot of times the crostini will be gone before the bruschetta is. If that happens, it’s great on tortilla or pita chips. It can also be a great topping for tomorrow’s dinner protein. I love it on top of grilled chicken.

If you want to make it a more presentable appetizer and less of a party snack, cut the recipe in half and do the plating yourself. Like I said before, there’s hundreds of ways to change this up. If I’m serving this at a sit down dinner, sometimes I’ll place a slice of fresh mozzarella or a roasted red pepper on the bread before topping it with the marinated tomatoes. Arugula is a great peppery addition as well, or some might like a slice of prosciutto on top.

I made this today for a football party and it was a huge success with the crowd. I also made something a little heartier- buffalo chicken dip. But stay tuned for Super Bowl week. I’ll be sharing that recipe, plus two more of my favorite buffalo chicken dishes!

{follow me on twitter & instagram: @thepickygourmet} 

Lemon Garlic Shrimp & Zucchini Noodles

This dish is becoming almost a weekly occurrence at my house. It took some convincing to get my husband behind the idea of zucchini noodles instead of pasta, but there’s no denying this recipe is a flavor bomb. It tastes even better when you think about how light and low in calories it is.

Yields 2 servings

• 1/2 lb (approx. 16) jumbo shrimp, cleaned and deveined
• 2 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 tsp crushed red pepper (optional)
• 1/2 Tbsp lemon pepper
• 2 medium or large zucchini, cut in noodles
• 1/3 cup white wine (I use Pinot Grigio)
• 2 Tbsp lemon juice
• fresh parsley to garnish
• salt & pepper on hand

1. Heat the oil in a large skillet or wok over medium heat. Add garlic and crushed red pepper. Stir and simmer for 1 minute.
2. Add shrimp to the pan and sprinkle lemon pepper over them. Cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque. Remove shrimp and set aside, reserving the liquid in the pan.
3. Add wine and lemon juice to the oil and bring to a low boil. Reduce heat to medium-low and add the zucchini, tossing to coat. Season with salt and pepper. Cook for 2-3 minutes until tender.
4. Toss shrimp with the zucchini noodles and serve with a garnish of fresh parsley.

This is a great weeknight dinner because there’s hardly any prep except for the zucchini and it can be executed in about 10 to 15 minutes. You might want to have some bread on the side to soak up all the sauce that will be at the bottom of your dish. And with a dinner this light, there’s no guilt about a few extra carbs!

{follow me on twitter & instagram: @thepickygourmet}

Healthy Pasta

I am obsessed with pasta. Between that and pizza, it’s safe to say if I had to choose one cuisine for the rest of my life it would be Italian. I’ve even joked that if I could change my last name to whatever I wanted, it would be Mozzarella. (Actually, I wasn’t joking. I so would.) But I digress!

The sad truth is that too much pasta isn’t the healthiest of diet plans. I wouldn’t categorize myself as a healthy home chef, but it’s nice to have some alternatives. Here’s a countdown of my top three favorites:

Number 3: Spaghetti squash. While delicious, they can be a little daunting. To cook them you have to cut them in half lengthwise (carefully, they can be hard to get through), scoop out the seeds and roast for about 30-45 minutes. It becomes tender enough to scrape the “meat” of the squash into strands that resemble angel hair pasta. Bonus! You can use the shell of the squash as a bowl and top with sauce, cheese and whatever else you like. Easy clean up!

Number 2: Whole wheat pasta. Essentially the same as any boxed pasta you would normally make. The color is a little darker, the texture is a little less tender but dressed up with sauce and veggies the taste is great. A cup of whole wheat pasta can have around 25% of your daily fiber, not to mention more vitamins and less calories than the regular pasta. Bonus! This is as easy as skipping the regular pasta at the grocery and picking up a different box. Same preparation.

Number 1: I think you can guess by the photo. Zoodles! Zucchini noodles are my new obsession. Zucchini is one of my favorite vegetables as it is. In noodle form, they only take a couple minutes to cook and come out beautifully tender. Zoodles also have like NO calories. OK, about 30 calories per medium zucchini. You can manually cut noodles with a veggie peeler or splurge a bit and get a spiralizer like I did. Bonus! The spiralizer is so fun! Also zoodles can last in the fridge for 3-5 days in an airtight container. Sometimes when I have leftovers, a couple days later I will make a dish and use less whole wheat pasta than the recipe calls for and add the zoodles for the last two minutes of cook time. Half whole wheat pasta, half zucchini, all delicious.

Tomorrow I’ll be posting a recipe using my beloved zoodles. stay tuned!

{follow me on twitter & instagram: @thepickygourmet}