Summer Shrimp Salad

Life. Is. Good. Thanks to the help and support of 199 incredible backers, I successfully funded my Kickstarter campaign for my first cookbook, Bowls of Love. The book is in progress, and it will be published this Fall. Now that the campaign is over, I can get back to recipe writing, cooking, story-telling. I decided I needed a super summery lunch today while I worked on the book outside on the balcony. I crafted a summer shrimp salad bursting with flavor from mango, lime, and lemon balm. You could serve this over a bed of lettuce or in martini glasses as an appetizer for your next dinner party. It is the perfect meal or snack when you aren't in the mood for a hot dish on these beautiful Spring and Summer days. For an extra refreshing treat, refrigerate it for 30 minutes prior to eating..

Summer Shrimp Salad: Serves 4, Prep time: 10 min, Cook time: 10 minutes

Ingredients:

- 1 pound raw shrimp, peeled & deveined

- 3 small ataulfo mangoes, diced (about 1.5 cups)

- 1 large cucumber, diced (about 1.5 cups)

- 2 Tbsp. finely chopped fresh lemon balm or mint

- 1 Tbsp. olive oil

- zest and juice from 1 lime

- 1/2 tsp. salt

- 1/4 tsp. pepper

Instructions:

1. Boil a pot of water

2. When water is rapidly boiling, add raw shrimp (with the tails still on)

3. Cook for 2 minutes then cover pot and remove from heat

4. Let shrimp cook for 5-10 additional minutes until shrimp is pink and cooked through

5. Strain and rinse the shrimp and set aside

6. Add mango cucumber, lemon balm, olive oil, lime zest, lime juice, salt, and pepper in a bowl

7. Remove the tails from the shrimp, chop into bite-sized pieces, and add them to the bowl

8. Mix well to combine and serve! Note - this tastes extra good if you refrigerate it for 30 minutes so it is extra chilled and the flavors can meld

  

Easy Shrimp & Veggie Soup

If you were wondering what an unhappy spatula looks like, you have come to the right place! I was in my room working yesterday, and when I opened my door to get a glass of water, I smelled a horrible whiff of burning plastic. The dishwasher had just finished running, and apparently my favorite spatula had fallen through the racks and was burning. This is actually pretty ironic because this was the only spatula that I could flawlessly flip omelets with. This took years to master, and I finally got it down in 2012. Now that my doctor banned me from eating eggs, it is probably fitting that my omelet spatula needs to be thrown in the trash. Hopefully the next sign from above doesn't include burning any more of my kitchen tools - that seems a little unnecessary if you ask me! 

Today's recipe is my new chicken-free take on a traditional chicken soup recipe. I recently picked up some wild-caught shrimp from Trader Joes, so I figured I could make a new soup recipe with it. It was actually great to have such a different twist on such a standard soup. This is incredibly easy to prepare, and you can substitute the veggies for anything you have in the house. I will absolutely be making this again and experimenting with other creative dishes with shrimp. Give it a try and let me know what you think!

Easy Shrimp & Veggie Soup: Serves 4, Prep time: 15 min, Cook time: 35 min

Ingredients:
- 1 Tbsp. olive oil
- 1 large onion
- 1 Tbsp. chopped garlic
- 3 carrots, peeled & chopped
- 5 celery ribs, chopped
- 2 large red peppers, chopped
- 1 tsp. thyme
- 1/2 tsp. pepper
- 2 quarts (8 cups) organic vegetable stock/broth
- 1 lb. wild caught shrimp (I used frozen from Trader Joes that had tails removed and was de-vained)
- 6 oz. fresh spinach

Instructions:
1. Heat olive oil over medium heat
2. Add onions and garlic and cook for 10 minutes until soft
3. Add carrots, celery, and peppers and cook for another 10 minutes
4. Add thyme, pepper, and vegetable stock and bring to a boil
5. Turn heat to medium low and cook covered for another 10 minutes
6. Rinse shrimp in a colander and then slice into bite-sized pieces (I cut each shrimp into three pieces)
7. Add the shrimp and the spinach to the pot and cook for another 5 minutes

  

  

Paleo Gigi Salad

Happy Friday! I can't believe it, but I am officially on vacation. My week at Canyon Ranch starts on Sunday, and I am so excited! I just signed up for all of my services which include a detoxifying ritual, marma chikitsa, acupuncture, and a healing energy treatment. I will report back on everything when I return. I am just shy of a 10-year reunion for my last visit to the ranch, and I cannot wait. I will be trying over 2 dozen exercise classes, listening to amazing lectures on health and wellness, taking cooking classes, and spending a significant amount of time reflecting on the new year and everything I am grateful for. I have to say I am pretty thrilled 2012 is behind me, and I have such a wonderful list of things to celebrate and appreciate for the years ahead. 

Tonight's recipe is my take on the Gigi salad which comes from the Palm Restaurant. I made this recipe as part of my cooking duties on Christmas, and I fell in love with it. I remade it on New Years Day for my dinner party, and it was a big hit. I have to admit this would be a perfect addition to a summer BBQ, but it is delicious in the winter too. The recipe is incredibly easy, only has 5 minutes of cooking time, and is a gorgeous addition to any meal. Give it a shot at your next dinner party or potluck!

Ingredients:
- 1 lb. green beans, trimmed and cut in half
- 1 lb. beefsteak tomatoes, chopped
- 1 small sweet onion, chopped
- 3/4 lb. wild-caught shrimp, peeled & chopped
- 1 avocado, chopped
- Olive oil
- Balsamic vinegar
- 1 lemon
- Sea salt & pepper 
- Optional add-ins: hard-boiled egg & crumbled bacon

Instructions:
1. Boil green beans for 5 minutes, drain, and then rinse with cold water so they stop cooking
2. Mix green beans in a large bowl with the tomatoes, onion, shrimp, and avocado
3. Dress the salad lightly with olive oil, balsamic vinegar, juice from one lemon, and salt and pepper
4. Top with hard-boiled egg and crumbled bacon if desired