Shrimp with fire-roasted tomatoes & cannellini beans over pearl couscous

This is a really tasty dinner that comes together in minutes.  It's light & healthy & tangy but still satisfying and heart-warming all at the same time.

The 2 things to remember when cooking this dish is: 1 ) get your pan super smokin' hot to sear the shrimp (a cast iron pan is best) and 2) do not overcook the shrimp!  3-4 minutes in your hot skillet, tops.  Rubbery, overcooked shrimp = no bueno.

I love to serve this over toasted Israeli (aka pearl) couscous - it's got such a great consistency.  If you can't find this at your market, regular couscous or some rice would be delish as well.

serves 4

1 T. olive oil
6.3 ounce box of Israeli or pearl couscous
2 c. chicken broth

1 pound large shrimp - peeled & deveined, tails removed & patted dry
2 T. olive oil
3 cloves garlic - chopped, divided
zest of one lemon
1/2 t. kosher salt
fresh ground pepper

1 T. olive oil
15 oz. can fire-roasted tomatoes, drained
15 oz. can cannellini beans, drained and rinsed
1 8 oz. can tomato sauce
1 t. dried oregano
1/4 t. red pepper flakes
1/4 c. chopped parsley

Heat 1 T. olive oil in a saucepan over medium heat.  Add dry couscous and toast, stirring occasionally, until lightly browned - about 5 minutes.  Add 2 c. chicken broth, bring to a boil & cover.  Turn heat to a simmer and cook 10-12 minutes or until broth is absorbed.

In a bowl, combine shrimp, 2 T. olive oil, half of the chopped garlic, the lemon zest, salt & pepper.  Allow flavors to combine for 10 minutes.

In a saucepan heat, 1 T. olive oil over medium-low heat.  Add remaining garlic and cook one minute. Add fire-roasted tomatoes, cannellini beans, tomato sauce, oregano & red chili flakes.  Increase to medium heat and let flavors simmer together for 10 minutes, stirring occasionally.

Heat oil in a large heavy bottom skillet (preferable cast iron) over medium high heat - it should be smoking hot!  Add shrimp in a single layer and cook 1-2 minutes per side.  Do not overcook!  Pour the tomato & beans over the shrimp & stir to combine.  Salt & pepper to taste.  Add the parsley at the very end.

Ladle shrimp, tomato & bean mixture over couscous in bowls.  Serve steaming hot.

Asian shrimp cakes

Here is a delicious twist on the classic crab cake.  I substitute  shrimp for crab and add in some Asian-inspired seasonings & my favorite herb trio - mint, cilantro and basil.  This is a great party appetizer or serve wrapped in lettuce leaves for a tasty main course.

serves 6-8 as an appetizer

1 pound shrimp - peeled & deveined
1 T. each: chopped cilantro, chopped basil, chopped mint
1 T. finely chopped ginger
2 cloves finely chopped garlic
2 T. finely chopped red pepper
1 egg
1 t. asian fish sauce
3 T. mayonnaise
1 c. panko bread crumbs, divided

1/4 c. mayonnaise
1/2 t. sesame oil
1/2 t. sriracha sauce (optional)

Preheat oven to 400 degrees.

Coarsely chop shrimp in a food processor by pulsing or chop by hand.  You want the shrimp to hold together but not get too finely chopped - look for approximately 1/4 inch size pieces.

In a bowl, mix chopped shrimp with herbs, ginger, garlic, red pepper, egg, fish sauce and mayonnaise.  Stir in 1/2 c. panko.

Drop a tablespoon of shrimp mixture into remaining panko and turn to coat. Shape into a small patty and place on a baking sheet.  Repeat with the rest of the shrimp mixture.

Spray shrimp patties on both sides generously with olive oil. Bake for approximately 15-20 minutes, flipping halfway through, until crispy & golden.

While they are baking, mix together the mayo, sesame oil & sriracha. 

Serve shrimp cakes on a platter with the dipping sauce - enjoy!


Please check out the the step-by-step recipe video on Kin Community!

Avocado, mango & poached shrimp salad

Here in the Valley, it's been in the triple digits for over a week now.  When it's this hot, you don't have much energy to cook and usually don't have a huge appetite, so it’s so nice to eat a light, cool salad for lunch or dinner.  

Avocados are as good as they can get this time of year and lend a decadent creaminess to the sweet mango and bright lime that flavors the poached shrimp. 

Serves 4

1 pound large peeled, deveined shrimp
1 avocado – ripe but slightly firm, diced
1 c. mango – diced
2 green onions – white & green parts thinly sliced
juice of 2 limes 
Whole butter lettuce leaves
Garnish – fresh torn cilantro


Fill a large bowl with lots of ice & water. 

Bring a medium saucepan of water & a couple tablespoons of kosher salt to a boil.  Add shrimp and cook for 2 minutes.  Drain shrimp in colander and immediately add to ice water.  Cool completely.

Prepare & combine your avocado, mango & green onion in a large bowl.

Add cooled to shrimp mixture.  Pour lime juice over salad and season with kosher salt and fresh ground pepper and olive oil.  Gently fold all ingredients together.

Spoon into lettuce cups and garnish with cilantro. 

Here is the recipe video from Kin Community:

Lemony herb-grilled shrimp skewers

This fresh and simple shrimp appetizer is a lovely homemade alternative to something store-bought.  It’s a perfect light starter to offer if you want to pump-up the fancy factor a bit for a dinner party. Plus they make a gorgeous presentation! I also serve them tossed with butter lettuce for a beautiful salad.

Serves  4-6

1 pound jumbo (16-20 ct.) shrimp peeled & deveined

2 cloves garlic – finely chopped

1 T. fresh rosemary –  chopped

1 T. fresh thyme –  chopped

¼ c. fresh parsley – chopped

Zest of two lemons

½ t. salt

fresh ground pepper

generous pinch red pepper flakes

1/3 c. olive oil

Rustic bread – sliced thickly

One lemon, cut in half

Note: If using bamboo skewers, soak in water at least 30 minutes while preparing shrimp so they don’t burn while grilling.