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Moqueca de piexe (Brazilian Seafood Stew)
This is the second version of Moqueca we’ve attempted, and it couldn’t be more different than the first. In this version, as featured in Healthy Latin Cooking, you puree the stock, onions, peppers, and tomatoes, which creates a thick broth to which you add the fish (in our case, mahi mahi) and shrimp. It worked […]
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Puttanesca Fusilli with Shrimp
A return to my favorite tomato sauce tonight, this time swapping out the angel hair for fusilli. Shrimp seems to go really well with this sauce made with anchovies, capers, olives, and garlic. Lisa says: What gives? We’ve made this before… Chris says: Yeah, well that was before we had our witty banter up. Plus […]
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Greek Shrimp with Orzo
We knew we were going to be pressed for time tonight, so I made this super-easy, super-filling meal from the We [Heart] Food recipe binder. There’s minimal prep work involved, and the addition of fresh chopped basil adds both color and a lot of flavor. At some point I had written “Party Dish!” on the […]
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Angel Hair with Shrimp Puttanesca
This is one of those “let’s see what we have in the refrigerator” meals that I just love. Capers, anchovies, and olives, all in one sauce? Yes, please. I like to add shrimp, and we happened to have some in the freezer. The recipe below is quick and easy, and one that I return to […]
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Shrimp "Dirty" Rice
Tonight Lisa made a dish that’s just a slight variation on the ‘Seafood “Dirty” Rice’ in Great Bowls of Fire. The main difference was that while that recipe called for a mixture of shrimp and scallops, Lisa used all shrimp, and she also replaced the white rice with brown. It was very flavorful, and the […]