Shrimp Primavera Pasta with Asparagus, Peas, and Leeks

 

Rachel Ray has done it again...made this last night and really like the light tasting garlicky lemon flavor of this dish. I got her book from the library and made many delicious dinners from it.
It is called Rachel Ray's Book of 10: More Than 300 Recipes to Cook Every Day.
She did the legwork for you because she picks her best rated dishes for each section.

a productive stove-top always makes me happy :)

http://www.food.com/recipe/shrimp-primavera-pasta-with-asparagus-peas-and-leeks-209353 <--recipe

(Although its not the official recipe from her website, someone from food.com copied it directly, in case you were wondering).

Polenta Shrimp Creole

I sometimes have impulse buys at the grocery stores when I walk up the aisles and look for something 'interesting' to make. I was at Trader Joe's and saw the tube of polenta and thought for sure I would use it right away. It stood in my pantry for at least a month before I stumbled upon it again, and decided to clear the space and give it a try. Googled a recipe for it and saw this one on Huffington Post. Read on there that polenta used to be the food of the poor, but now has gained popularity in many high-end restaurants. I knew my husband wouldn't be too impressed with this dish, so when he asked what we were having I said "Shrimp Creole" I left the polenta part out on purpose. When he came into the kitchen and saw the plate presented before him, he wrinkled his nose and asked what is HE going to eat. I said "watch you will eat it, you will like it, and you will ask for more." And surprisingly he did like it, and he did ask for more!! :)

the ingredients, only 5!

my little partner in crime, always watching momma work in the kitchen

sauteing the veggies
 (had some mushrooms so decided to add them in as well)

getting the polenta ready

again, the final masterpiece

link to the recipe:

http://www.huffingtonpost.com/2011/10/27/shrimp-creole-polenta_n_1056861.html
link to the 10 other quick & easy recipes featuring polenta:
http://www.huffingtonpost.com/2012/01/06/polenta-recipes_n_1186914.html

My Spin on Spanish Paellla

Before we dive into the recipe I wanted to tell you all a thing or two about SAFFRON

If you have never used it, then you are in for a treat.

-saffron is one of the most expensive spices in the world (usually purchased primarily by the ounce- don't be intimidated you only need a 'pinch' or a few threads per recipe!) Got mine from Trader Joe's

-largely imported from Spain and is native to the Mediterranean region of the world

-each saffron flower has 3 stigmas:

it takes approximately 80,000 flowers or 240,000 stigmas to make a pound of saffron
  -It is one the richest sources of vitamin B2

-Known for its effective antibacterial and antiviral properties, it is considered effective against stomach pains, cough, chronic bronchitis, and can prevent tooth decay!

 

Picture by beFOODled

In traditional Paella basically all the ingredients are cooked in chicken broth including rice, veggies and in the end you add the seafood/sausage. However I find that the veggies are way too over done and mushy (plus lose their nutrients). I like my veggies to be crispy so I altered the recipe to my own liking and it works!   I always half my recipes because I am cooking for 2 people and do not like eating the same thing for the whole week. But I will include the full recipe which serves 6.


Here is what you need:

4 links (6oz) Spanish chorizo sausage, sliced (or any sausage you prefer, but give chorizo a try, they are a bit spicy)

5 cups chicken stock

1 teaspoon Spanish saffron, about a pinch

1 1/2 cups white rice

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, finely chopped

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 cup frozen peas (or shelled edamame, which have a lot of protein)

1 (10-ounce) can diced tomatoes with chiles

2-3 tablespoons tomato paste

2 pounds raw, peeled large shrimp

1 pound sea scallops

Salt and pepper to taste

1/3 cup chopped Italian parsley leaves

Lemon wedges, for decoration

How to make it:

1. Preheat the oven to broil. Broil the sausages about 10 min on each side. Or grill them if it is summer. Let cool slightly and thinly slice.

2. Bring broth to broil, add saffron, salt & pepper to taste and rice. Let simmer for 15-20min until liquid is absorbed and rice fluffy.

3. Meanwhile, saute onion, garlic, peppers for a few min in olive oil. Add peas, diced tomatoes, tomato paste, shrimp and scallops, let simmer for 5-7 minutes until shrimp pink and scallops tender.

4. When rice finishes cooking, add veggies/seafood mixture with sausages, and parsley. For all the flavors to blend, allow to cook on very low heat for a few minutes.
5. Serve with lemon wedges to make it look pretty ;)

I  have made this with sliced chicken breasts, sausage and shrimp. Basically what you  have in your freezer, or what you have a taste for you can combine! The saffron turns the rice a nice yellow color and gives a mellow taste that balances nicely with the diced tomatoes. ENJOY!