Shrimp Curry with Coconut Milk

In my adventures of self-taught cookery, I’ve had my share of recipe success and epic fail. Though there are two cuisines in particular where the guess-we’ll-order-a-pizza end of the scale weighs a little heavier – Asian and Indian. Perhaps because there are so many spices and exotic ingredients involved, the final product can too easily have that Americanized taste to it or be just plain a la Larry David, ‘eh’. But if you’re craving pizza my friends, then skip this dish because this dish is not eh. This dish is spectacular.

It’s actually a blend of Asian and Indian cuisine, as the lemongrass hints at Thailand while the cumin, coriander and fenugreek are Indian ingredients. And best of all, it is not hard to do. Basically you hunt down (this may well be the hardest part depending on where you live), toast and grind a number of spices, saute some shallot, mix together and add coconut milk. And presto you have a very authentic-tasting nicely spiced curry recipe up your sleeve. If you’re not a shellfish person you could swap in chicken or pork, or spoon the sauce over steamed vegetables with rice.

Cool Avocado Soup with Spicy Shrimp and Chili-Lime Pepitas

Need a new way to beat the heat, other than cranking up the AC, jumping in your neighbors kiddie pool or sticking your head in the freezer? I’m telling you, you’ll cool right off with this refreshing, stunning, deeply flavored avocado soup. With a slice of grilled bread, or a cob of corn and a salad, this makes a wonderfully filling yet light summer meal or impressive first course. Though, there is always the garden hose …

Pineapple Rice with Spicy Shrimp

The other night my husband and I polished off an entire fresh pineapple for dessert. It was sweet, juicy, citrusy and ten thousand times more addictive than even the best bowl of popcorn. Before we even knew it our toothpicks were digging into an empty bowl and we were looking at each other with puppy dog eyes thinking, no more?

I suppose this is to be expected given pineapples are in peak season. I have to admit while I’d been busy filling my winter citrus basket with clementines, navel oranges and tangerines, I’d been remiss at including our tropical friend the pineapple. They finally caught my eye when they went on sale at Fairway the other week and I scooped one up. Three days later I was back scooping up another. And then another. At which point I knew I had to get creative and make use of this incredibly delicious peak season pineapple in a savory dish.

Light Alfredo with Fresh Fettucine and Shrimp

Photo featured on Photograzing, 2/19/11

It was over plates of Fettucine Alfredo that my husband asked my Dad for my hand in marriage, so the dish is near and dear to our hearts. One of my favorite lines from my Dad’s toast at our wedding was in reference to this moment, with ‘give me fettucine alfredo and I’ll say yes to anything!’. And I completely agree – what could be better than the mouth-feel of creamy fresh pasta, bite after decadent bite?

Unfortunately, in the past I reserved this dish for special occasions only due the cumbersome expanding waistline side effect too much alfredo tends to have. Until now that is. I came upon a recipe for a lightened version using low-fat milk thickened with flour and low-fat Neufchatel cream cheese. Amped up with zingy parmaggiano-reggiano and lemon zest, we honestly did not miss the cream. Now, who wants seconds?!

Baked Shrimp with Feta and Tomatoes

This dish is simple to prepare and loaded with fantastic Mediterranean flavors, perfect for a quick weeknight meal.

Adapted from a William Sonoma cookbook recipe, I replace fresh tomatoes which are not in season with canned San Marzano tomatoes widely available year round. I highly recommend San Marzano over other canned tomato brands, as they’re considered to be the best sauce tomatoes in the world. Originally these were grown in the soil containing volcanic ash from Mt Vesuvius! In short, they never disappoint and they’re really not that much more expensive.You can use whole tomatoes and break them up with a wooden spoon or masher or purchase them already crushed or diced.