Shrimp & Basil Stir-Fry

My herb garden has been beyond fabulous this year. I wanted to make sure that I made this dish before my beautiful basil faded away.

This dish was described as being “more addictive than Doritos.” 🙂 The recipe is from Bon Appétit, contributed by Andy Baraghani. I don’t usually follow a recipe precisely, but did on this occasion because I had never used Fresno chilies. Oops. The dish was tasty but beyond spicy. I regret not tasting my chilies for heat intensity. I will certainly do that next time, and will follow the recipe as written with milder chilies or remove the seeds and ribs for spicier chilies.

The spicy-sweet sauce was delicious and I still enjoyed it. This dish also comes together very quickly and is perfect for a weeknight meal. We ate it over brown Basmati rice with tomato slices on the side. The tomatoes really helped offset the heat. 🙂

Yield: Serves 3 to 4

  • 3 Fresno chiles, coarsely chopped (seeds and ribs removed, to taste)
  • 6 garlic cloves, smashed
  • 1/4 cup granulated sugar
  • 2 T fish sauce
  • 1 tsp kosher salt
  • 4 T vegetable or grapeseed oil, divided
  • 1 lb large shrimp, peeled, deveined, patted dry
  • 2 cups basil leaves (about 1 bunch)
  • lime wedges, for serving
  • 1 cup of rice (cooked in 2 cups stock or water), for serving
  1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 T oil in a blender until smooth. (I used a Vitamix.)
  2. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
  3. Heat remaining 1 T oil in a large nonstick skillet over medium-high.
  4. Using tongs, just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side.
  5. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
  6. Transfer shrimp mixture to a platter. Serve with rice and lime wedges alongside.

Spicy Coconut Grilled Chicken Thighs

This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.

This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.

Yield: 6 to 8 servings

  • 1 3-inch piece fresh ginger
  • 5 large garlic cloves
  • 3/4 cup coconut milk
  • 1/4 cup hot chili paste (such as sambal oelek and/or harissa)
  • 1/4 cup fresh lime juice
  • 2 T light brown sugar
  • 1 3/4 tsp Morton kosher salt
  • 2 T vegetable oil, plus more for grill
  • 2 lbs skinless, boneless chicken thighs (use 10 to 15 thighs)
  • 1/2 cup cilantro leaves with tender stems
  • lime wedges, for serving
  1. Prepare a grill for medium heat.
  2. Finely grate ginger and garlic into a medium bowl.
  3. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 tablespoons oil and whisk to combine.
  4. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
  5. Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet.
  6. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
  7. Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off).
  8. Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
  9. Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.

Summer Shrimp Scampi with Tomatoes & Corn

This summery version of shrimp scampi is an amazing upgrade of this classic dish. Best of all, it is prepared in one pan. 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle; I modified the proportions. I served it over pasta, but it could also be served with crusty bread. Delicious.

Yield: 4 to 6 servings

  • 1 pound large shrimp, peeled and deveined (I used 21 to 25 shrimp per pound)
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 (or more) cups fresh or frozen corn kernels (from 4 to 5 ears)
  • 7 large garlic cloves, minced (I used my special CSA hard neck garlic)
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 3 tablespoons chopped parsley or chives, or torn basil leaves
  • 12 to 16 oz linguini fini, spaghetti or bucatini, for serving, if desired
  • crusty bread, for serving, if desired
  1. If serving over pasta, prepare per the package directions while the rest of the dish is being prepared.
  2. Pat the shrimp very dry and season with salt and pepper.
  3. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  4. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes.
  5. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  6. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  7. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted.
  8. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  9. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
  10. Serve over pasta or with crusty bread, if desired.

Chicken Tikka Masala

For years, this was the most popular recipe on Food and Wine.com. It was included in the 40th Anniversary edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes.” I have tried several recipes from this wonderful collection.

This is an easy version of this classic and popular Indian dish. I especially loved it because the sauce was so amazing. The original recipe makes a note that the marinade and sauce are also delicious with shrimp, lamb, and vegetables.

The recipe was adapted from Food and Wine, contributed by Grace Parisi. I doubled the garlic and used slivered almonds. We ate it over brown Basmati rice with warm naan and sautéed spinach. Yum!

Yield: Serves 4

For the Marinade:

  1. In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
  2. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
  3. Preheat the broiler and position a rack about 8 inches from the heat.
  4. Remove the chicken from the marinade; scrape off as much of the marinade as possible.
  5. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
  6. Transfer to a cutting board and cut it into 2-inch pieces.
  7. Meanwhile, in a small skillet, heat 1 teaspoon of the oil.
  8. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 3 to 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
  9. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering.
  10. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
  11. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
  12. Add the tomatoes with their juices and the sugar and season with salt and pepper.
  13. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
  14. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
  15. Stir in the chicken and pan drippings; simmer gently for 10 minutes, stirring frequently, and serve.
Note: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.

Pressure Cooker Shrimp Biryani

Pressure Cooker Shrimp Biryani

Compared to my last post, this pressure cooker biryani is an even faster version of this full-flavored Indian dish- very tasty but possibly a little less authentic.

There are a couple points to note in order for this dish to be a success. It is very important to use the largest shrimp available to prevent over-cooking. Secondly, when adding the water to the pot, it must be boiling in order for the rice to cook in the allotted time frame.

This recipe was adapted from The Complete Indian Instant Pot Cookbook by Chandra Ram via The New York Times, contributed by Melissa Clark. I increased the amount of garlic, omitted the curry leaves, and used a stove-top pressure cooker instead of an Instant Pot. Nice.

Yield: Serves 6

  • 2 cups Basmati rice
  • 2 teaspoons vegetable oil
  • 1 yellow onion, chopped
  • 1 Serrano chile, minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic (I used 4 large cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon Chile powder, preferably Kashmiri (I used Ancho)
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 10 fresh curry leaves, torn into pieces, optional (if available)(can substitute curry powder, to taste)
  • 1 ½ cups boiling water
  • 1 ½ pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined
  • 1 (15-ounce) can diced tomatoes, with juice
  • 2 teaspoons freshly squeezed lime juice, plus more wedges for serving
  • ½ cup chopped fresh cilantro
  1. Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
  2. Heat oil in the pot of a pressure cooker (set to the sauté function set on high in an electric pot), until oil is shimmering.
  3. Add onion; cook for about 4 minutes, until softened.
  4. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves (if using); cook for about 1 minute, until fragrant.
  5. Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot.
  6. Stir in soaked rice, shrimp and tomatoes (with juice).
  7. Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure (on my pot, I rotate the release valve 90 degrees), stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and the lid; let it sit for 5 minutes.
  8. Give rice another stir, then taste and add more salt, if needed.
  9. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.

Note: Make sure to use jumbo shrimp or larger for this recipe. Look for “16/20” or “U/15” on the package; this indicates how many shrimp there are per pound.

One-Pan Shrimp Scampi with Orzo

This is an incredibly full-flavored one-pan dish. I made it when my mom was visiting because she is such a fan of shrimp. She loved it! 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle. Fast and fabulous.

  • 1 pound large shrimp, peeled and deveined, patted dry
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Kosher salt and freshly ground black pepper
  • 4 garlic cloves, minced, divided
  • 2 tablespoons unsalted butter
  • 1 cup orzo
  • cup dry white wine
  • 2 cups boiling water, seafood stock, or chicken stock
  • 3 tablespoons finely chopped parsley
  1. In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).
  2. To a medium skillet, add the butter, the remaining 2 tablespoons olive oil and remaining minced garlic; heat over medium.
  3. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning.
  4. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
  5. Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 to 16 minutes.
  6. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.
  7. Remove from heat and let sit, covered, 2 minutes.
  8. Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.

Greek Shrimp, Farro & Greens with Feta

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