April 18, 2010
This salad not only looks amazing but it tastes surprisingly great! Healthy and light, it’s a perfect healthy lunch on a spring day. I bought frozen shelled edamame (soybeans) which I let defrost overnight in the fridge, along with the frozen cooked shrimp. If you’re looking for a quick and easy low-fat meal, this salad is a great option.
From: About.com Low Fat Cooking
Prep/Cook Time: 20 minutes
Serves: 4
Per serving: Cal: 284, Fat: 9.2g, Fib: 7.9g, Prot: 28.2g
Ingredients:
6 cups baby spinach
3/4 pound cooked shrimp
3/4 cup frozen edamame (soybeans),thawed
1 14-ounce can water-packed artichoke hearts, drained
3 vine-ripe tomatoes, cut into wedges
For the Citrus Dressing:
Juice of 1 medium orange
Juice of 1 large lemon
1 tbsp extra-virgin olive oil
1 tbsp water1 tbsp minced fresh parsley
Directions:
Wash and dry spinach leaves. Arrange in 4 bowls or on 4 salad plates. Arrange shrimp, edamame, artichoke hearts and tomato wedges on top. Combine dressing ingredients in a small jar and shake vigorously until blended. Drizzle over salad just before serving.
Posted in Fish & Shellfish, Salads & Dressings 
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July 4, 2009
Usually at MontrealFoodies.com we like to show images of the recipe we’re reviewing. However, on this particular review the result was consumed so quickly because of the amazing taste that no photos were possible. Pretty good excuse - we think.
In any case by now I think you’ve gathered that this is indeed a great recipe. It got major ‘thumbs up’ from my husband who insists my attempts at ’spicy’ cooking are never spicy enough for him. The slight changes *I* made to this recipe were using pre-minced frozen garlic (which worked out fine), adding some ClubHouse Cajun Seasoning, as well as some hot pepper flakes (to boost the “bam!” factor). The other change I made was instead of serving the Shrimp Creole with regular white rice as the recipe calls for, I decided to try out the Dainty Spanish Rice which added another great layer of flavor to the dish in my opinion!
From: Better Homes & Gardens ‘New Cook Book’
Prep/Cook Time: 25/15 mins
Serves: 4
Ingredients:
1 lb. fresh or frozen shrimp (peeled/deveined)
1/2 cup chopped onion (1 med.)
1/2 cup chopped celery (1 stalk)
1/2 cup chopped freen sweet pepper (1 small)
2 cloves garlic, minced
2 tbsp. butter or margarine
1 14.5oz. can diced tomatoes, undrained
1/2 tsp. paprika
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
2 tbsp. snipped fresh parsley
2 cups hot cooked rice
Directions:
Thaw shrimp if frozen. Rinse shrimp; pat dry. Set aside. In a skillet cook onion, celery, sweet pepper, and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 or 4 minutes or until shrimp are opaque. Serve over rice.
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March 18, 2008
Beef Tenderloin with asparagus, buttermilk onion rings & lobster butter
From: Deconstructing the Dish by: David Adjey
To build the dish:
Beef tenderloin
Steak rub
Red wine jus
Asparagus
Classic hollandaise
Buttermilk onion rings
Lobster butter
For the beef tenderloin:
4 each 8 oz (200 g) beef tenderloin filets
1 Tbsp (15 mL) steak rub
1 Tbsp (15 mL) olive oil
course salt, to taste
Pre-heat grill to high. Read the rest of this entry »
Posted in Vegetables & Fruit, Meat, Fish & Shellfish 1 Comment »
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