shrimp – TV Dinner — healthy recipes for RA by Jamie Stelter

a tie-dyed father’s day: BBQ shrimp and pineapple skewers

jamiestelter — Thu, 12 Jun 2014 14:14:16 +0000

It’s supposed to be in the 80’s and sunny on Sunday for Father’s Day (at least here in New York): perfect BBQ weather. And since it’s gonna be pretty steamy, you want something light, right? And since everyone wants their dad to eat healthy, how about these shrimp and pineapple skewers. They’re spicy and sweet, and so much better than the same ‘ol hot dogs and hamburgers.

I used my favorite BBQ sauce aka Chrissy’s chipotle marinade, but you can use whatever sauce you have on hand.

If you don’t have outdoor space or a grill / fire these up in your kitchen, as I did, on a grill pan. Same charred lines, same taste…

And goes perfectly with my spiralized cucumber salad with fresh watermelon, mango and mint.

BBQ Pineapple and Shrimp Skewers

SERVES TWO-FOUR

Ingredients

1lb shrimp, peeled and deveined
package of skewers
1/2 pineapple, cut in chunks (I cut up a whole one and stored unused in a tupperware to eat as a snack)
1 cup of your favorite BBQ sauce
nonstick cooking spray (if using grill pan on the stove)

Instructions

Toss pineapple and shrimp in a bowl with BBQ sauce until coated.
Assemble shrimp and pineapple onto skewers.
Spray grill pan with nonstick spray and heat on medium-high heat.
Grill for about 3-4 minutes per side, until shrimp is opaque.
Remove from grill pan and serve either on plates or in cups.

Notes

I used Chrissy’s chipotle marinade — a tasty, but very spicy BBQ-style sauce.

A Recipe From Jamie Stelter | www.thetvdinner.com

a tie-dyed father’s day: spiralized salad and skewers!

jamiestelter — Wed, 11 Jun 2014 11:30:54 +0000

Father’s Day is just four days away. Did you get your dad a present yet? Do you know what you’re bringing to your family BBQ?

If your answer to either of those questions is no, shame on you!

But also: not to worry, there’s still plenty of time; I’ve got you covered.

Even if your dad isn’t a Dead Head (as mine is) everyone loves a little tie-dye. He can wear it to garden, play frisbee golf, or to bed. So pick up some white socks and t-shirts and order an easy tie-dye kit… it’s a super easy and fun project. You’re never too old to get crafty! And what parent doesn’t love a handmade present?

Now, to the food: try these spicy shrimp and pineapple skewers that you can either throw on the BBQ or in your grill pan. They go perfectly with an easy spiralized cucumber salad — which is as flavorful as it is colorful.

There, just like that… all set for dad.

happy cinco de mayo!

jamiestelter — Mon, 05 May 2014 14:29:49 +0000

You and me both, Courtney. You and me both.

Especially not today, either. It’s Cinco de Mayo! I usually prefer my tequila on the rocks with a splash of fresh lime juice and agave… but if you want to spruce it up a bit or are looking for a last minute concoction for a fiesta tonight, you should try my Spicy Mamita or Sweet Mexican Sangria.

You’ll need some food, too.

Start with guacamole or perhaps some scorching scallop ceviche, which takes about 3 minutes of prep and is always sure to please.

Follow that up with my favorite Mexican corn salad (add shrimp and avocado if you like) or go the fish taco route: with simple slaw avocado cream, ceviche, or roasted shrimp. The possibilities are endless… and hopefully (at least for tonight) the tequila is too.

mushroom, kale + seafood paella

jamiestelter — Wed, 19 Mar 2014 18:26:13 +0000

One of the most fun days of my life was two years ago when B and I were in Barcelona and I helped a Spanish chef make paella by the beach. It was a perfectly sunny day at the end of our vacation and yes, it was just as dreamy as it sounds. We ate so well on that trip but it’s the paella that I haven’t been able to stop thinking about since.

Fast forward 24 months and I finally made my own here at home. Not as dreamy on a rainy, grey evening in the West Village, but the dish was just as delicious. Almost.

I won’t sugarcoat this: paella takes forever to make. For-e-ver. It’s worth it, yes, but you have to be prepared for this undertaking. You must have the time, the patience, and a few different pots and pans ready. I made my own mushroom broth a la Bobby Flay’s recipe for Bon Appetit, but you can save yourself a ton of the hassle by using a box of vegetable broth instead. I know the homemade broth added a lot of flavor — I’m glad I made it — but you can easily make up for it by adding more spices or veggies.

I also chose to forgo the egg and instead use shrimp and mussels, mainly because B’s not the biggest egg fan and I thought the seafood would make it a heartier meal, but feel free to add any meat, fish or other vegetables. Paella can be whatever you want it to be… but this way, with mushrooms, kale, mussels and shrimp… PERFECTO.

Mushroom, Kale + Seafood Paella

SERVES FOUR

Ingredients

8 TBSP olive oil
1 box vegetable stock (or homemade mushroom broth)
1.5 pounds crimini mushrooms, quartered
salt + pepper
1 large onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 poblano chile, seeds removed, finely chopped
3 TBSP minced garlic
1.5 cups short grain Spanish rice (such as Bomba)
1 cup dry white wine
1 bunch small kale, stems removed, chopped
1/2 pound mussels
1/2 pound shrimp, deveined and peeled

Instructions

Preheat oven to 425 degrees. Heat 2 TBSP oil in a 12” paella pan or skillet over medium-high heat. Cook mushrooms, tossing occasionally, until they release their liquid, about 4 minutes. Continue to cook until liquid evaporates and mushrooms are golden brown and tender, 5–7 minutes longer; season with salt and pepper and transfer to a plate.
If you are not making your own mushroom broth, then put entire box of vegetable stock in a saucepan and keep warm on stovetop.
Add 2 TBSP oil to pan and cook onion, pepper, and chile, stirring often, until soft, about 3 minutes. Add garlic and cook, stirring, about a minute more; season with salt and pepper.
Add rice and cook, stirring constantly, until rice is translucent, about 3 minutes. Add wine and cook, stirring, until completely evaporated, about 2 minutes. Return mushrooms to pan and add mushroom stock just to cover rice. Cook, without stirring, adding broth as needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15–20 minutes. (Shake pan after adding more stock to distribute evenly.)
Continue to cook paella, occasionally moving pan around burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan, about 6–8 more minutes.
Meantime, heat remaining 2 TBSP oil in a large skillet over medium-high heat. Add kale and cook, tossing, until wilted. Spoon over paella.
In that pan you cooked the kale, heat another 2 TBSP oil and lightly cook mussels and shrimp for 2-3 minutes until mussels open and shrimp begins to pink. Spoon both on top of kale/paella.
Transfer pan to oven and cook paella another 8–10 minutes until shrimp is cooked through.
Serve in pan. ENJOY.

Notes

Again, I made my own mushroom broth, but feel free to use boxed vegetable stock. If you’d like to make your own, follow these instructions.

A Recipe From Jamie Shupak | www.thetvdinner.com