Soy Sauce-Grilled Shrimp with Spinach Salad

Soy Sauce-Grilled Shrimp with Spinach Salad

prep 45 min ∙ cook 20 min ∙ makes 4 servings ∙ difficulty Intermediate ∙ source Foodnetwork.com

INGREDIENTS

Base:

            ⅛ cup soy sauce

            1 lime, juiced

            1 teaspoon honey

            1 -inch piece fresh ginger, finely grated

            2 cloves garlic, finely chopped

            ⅛ cup canola oil, plus more for brushing

            For Soy Sauce-Grilled Shrimp with Spinach Salad:

            12 ounces large (21-24) shrimp, peeled, tail-on, and deveined

            Kosher salt and freshly ground black pepper

Spinach Salad:

            1/4 cup rice vinegar

            2 tablespoons soy sauce

            2 tablespoons canola oil

            1 tablespoon toasted sesame oil

            2 green onions, thinly sliced

            1/4 cup chopped fresh cilantro leaves

            8 ounces baby spinach

            1/2 cup chopped salted peanuts

DIRECTIONS

Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.

While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.

Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.

Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.

Chipotle Chili & Lime Chicken Wings and Prawns with Chorizo, Garlc & Thyme

Here's two recipes for Super Bowl weekend or any weekend!

Salmon with Thyme

Cooking on Sunday to have good, healthy food for the week.  I'm not sure what kind of meals this will turn into this coming week, but I have some good ideas.  Tacos, a nice piece with fresh vegetables, maybe with pasta, I could see it with wild rice.  Who know but the eating will be good.

I cook fish in the oven on bake or broil with a aluminum foil lined cookie sheet so I don't have to wash anything.  Easy clean-up.  When I grill it out doors, no worries.

Homemade Pesto – Basil & Spinach

Homemade Pesto – Basil & Spinach

I use basil and spinach leaves in mine with walnuts, pine nuts, a fresh block of Parmesan-Reggiano cut up into chunks, 3-6 cloves of garlic, kosher salt and fresh course ground black pepper to taste and a good olive oil.  Everything is done by sight and taste.

I place the spinach and basil leaves in the food processor, then layer on the nuts, garlic and chunks of cheese along with some of the kosher salt and pepper.  I press pulse a few times until everything has a course chop on it.  Then I start to add in the olive oil.  If needed I add additional salt and pepper to taste.

When done I place some of the pesto mixture in a few small mason jars and drizzle on some olive oil to keep it fresh and air tight.  One jar goes into the refrigerator and the others go into the freezer.

It’s great for spreading on bread to make a toasted cheese sandwich with fresh spinach leaves, for a dip, on pasta, on Naan bread, for a pizza sauce or any thing else you can think of.

Healthy & Easy to Prepare Recipes

Here are a couple more easy things that I make.  They taste great, are easy to prepare and are in the category of good, healthy eating.

The slaw in this taco recipe has been changed from some of the other I have posted.  I added a few more ingredients.

Shredded Chicken Tacos with Slaw – Grilled chicken shredded on a small flour tortilla with a slaw.  The slaw is a modified version of the recipe in Thug Kitchen.  Shredded multi-color cabbage, carrot, radish, cilantro, Gala apple, lime juice, rice vinegar, olive oil sea salt and fresh ground pepper.

My Easy Chicken Vegetable Soup with Barley – Grill or boil chicken then shred.  In a stock pot (5-6 quart size minimum) pour 1 carton of salt free chicken stock, 1 carton of low sodium chicken broth, 1 bag frozen soup vegetables, 1 bag frozen stew vegetables, a pinch of sea salt, a little fresh ground pepper and some diced garlic.  Bring to a boil; add as much barley as you like, reduce heat to a simmer and cook for about 10 minutes or until barley is done.  Add cooked shredded chicken, stir and then eat!

Eating Healthy

Eating Healthy - I've been cooking at home for most of my adult life.  Here are a few of my creations or recreations of food from restaurants –

Broiled Vegetables with a little olive oil drizzle and a pinch of sea salt and pepper.

Salmon Tacos with Lime and Cilantro Slaw (rice vinegar, lime juice, olive oil, salt and cilantro from Thug Kitchen).