Tag Archives: shrimp

Spicy Corn Chowder with Sauteed Shrimp

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This corn chowder recipe is a delicious way to showcase sweet end-of-summer fresh corn. It’s also a perfect not-too-heavy soup to enjoy as the evenings start to cool off. Trim away the corn kernels with a sharp knife, propping the cob on end in a large shallow bowl to catch the kernels. Simmering a whole, pierced chile in the broth infuses the chowder with subtle heat that doesn’t overpower the sweet corn. This recipe serves 6 as an appetizer or 4 as an entree. It’s ideal for summer entertaining: Make the chowder up to 3 days ahead and chill, and then warm it over gentle heat while your saute the shrimp.

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Sautéed Wheat Berries with Shrimp, Zucchini and Gremolata

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This wheat berries recipe sort of sums up everything NOURISH Evolution stands for. The zucchini comes fresh from our garden (if you don’t have one of your own, you’ll likely be able to find zucchini that someone else has grown this time of year). The wheat berries are a relatively new whole grain discovery for me, full of flavor and hearty texture that’s so good for me my whole body goes ‘mmmm.’ The shrimp are caught wild or farmed sustainably here in the U.S. This is truly a dish to nourish body, soul, and planet.

sauteed-wheat-berries-shrimp-zucchini-gremolata

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Make Your Dishes Do Double Duty for Better Leftovers

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One of the My Nourish Mentor crew mentioned during a session on meal planning recently that she loved the tips for getting creative with leftovers … especially now that summer’s here. I agree. Whether it’s the heat or just wanting to squeeze every little drop out of these long days, I’m less motivated to start meals from scratch every night of the week. So I look for ways to make the dishes I do cook do double duty.

double-duty-summer-leftoversI mentioned three ideas for getting creative with leftovers at Thanksgiving. Here are three more geared towards summertime:

  • Plan ahead and make extra. While the piece on Thanksgiving leftovers is about using up what you already have, in summertime you have to be a bit more deliberate. Especially if you’re grilling, double the amount so you’ll have leftovers to work with. Alberto’s Marinated Grilled Asparagus, for instance, makes great picnic fare the next day.
  • Think cool. Odds are when you do cook,  you’ll eat your dinner hot off the grill (or out of the sauté pan). But flip the coin, too, and think of how the leftovers would shine when chilled. Like tossing these Spicy Sweet Shrimp in a fresh Glass Noodle Salad the next day.
  • Season boldly. It’s one thing to have leftover steak (yawn). Entirely another to have a Spice Rubbed Skirt Steak to star in South of the Border Steak Salad with Grilled Peppers and Corn Salsa. Boldly flavored foods bring personality to reimagined leftovers later in the week, keeping your meals from being just ho-hum.

What are your favorite “take two” ideas?

Glass Noodle Salad with Spicy Sweet Shrimp

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Holy smokes, this Asian noodle salad is yummy! And ridiculously easy to pull together, too, especially if you have extra Spicy Sweet Shrimp on hand–or substitute other leftovers, like Mahogany Grilled Chicken. Packed with flavor yet light and refreshing, this noodle salad is a go-to, one-dish healthy dinner.

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Garlicky Butterflied Grilled Shrimp

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Leave the shells on grilled shrimp while they cook? Yep! Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you’re making a smart, sustainable choice.

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