Garlic-Basil Shrimp

This super simple recipe has become one of my favorites (and Bryan’s too I think).  Its from the “So Easy” cookbook by Ellie Krieger.  You really have to give this a try and best part, the original recipe almost 100% naturally gluten free.  The only substitution I have to make is instead of orzo pasta, I use either white or brown rice

Garlic-Basil Shrimp by Ellie Krieger

2 tablespoons olive oil

1 1/4 pounds shrimp (20-25 per pound), peeled and deveined (I used tail on frozen shrimp)

3 garlic cloves, minced

1/8 teaspoon crushed red pepper flakes or more to taste

3/4 cup dry white wine

1 1/2 cups grape tomatoes, halved

1/4 cup finely chopped basil

salt and freshly grounded black pepper, to taste

3 cups of brown or white rice (original recipe calls for whole wheat orzo pasta)

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes.  Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds.  Add the wine and cook over high heat stirring occasionally, for 3 minutes.  Stir in the tomatoes and basil and season the sauce with salt and pepper.  Return the shrimp to the pan and cook just until heated through.  Serve with rice (or orzo).

Tomato and Goat Cheese Salad with Basil Vinaigrette


Tomato and Goat- Cheese Salad with Basil Vinaigrette

(from Everyday Food Magazine # 54 page 132)

1/2 Cup packed fresh basil leaves, plus more for garnish

2 tablespoons olive oil

2 tablespoons white-wine vinegar

coarse salt and ground black pepper

3 ounces fresh goat cheese

3 medium tomatoes, cored and sliced crosswise about 1/4 inch thick

In a blender, combine basil, oil, vinegar, and 1 tablespoon water.  Blend until smooth, 2-3 minutes.  season vinaigrette with salt and pepper.

With a warm knife (wiped clean after each slice) thinly slice cheese.  Arrange tomatoes and goat cheese on a serving plate; drizzle with dressing to taste.