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Tuscan Shrimp, Full of Flavor!

Tuscan Shrimp, Full of Flavor!
Tuscan Shrimp and Veggies over Spaghetti Squash

Tuscan Shrimp and Veggies over Spaghetti Squash

Back in the pasta days, it was the norm for me to whip up a pan-full of something yummy every so often to dish out over the top of linguine or penne, but even then, it was all about the concoction on top, and the pasta was very much secondary. Luckily for us, this translates well to gluten free eating and using a base of spaghetti squash. This is one of those Tossed-Together dishes, where I was cooking on the fly, and really didn’t measure anything at all, but I have tried to recap as accurately as I can.. though there is plenty of room for improvisation here.

Tuscan Shrimp and Veggies

Tuscan Shrimp and Veggies

Shrimp with loads of healthy veggies over a bed of spaghetti squash… what’s not to like?? Well, according to my son, the shrimp and spaghetti squash, ha, so I made two different versions of this dish 😉 I have to say that the flavors were absolutely stunning together, and it was one of those meals that kept giving us flashbacks later, wishing like crazy that we had some leftovers! I guess I’ll just have to make it again, SOON.

Tuscan Shrimp and Veggies over Spaghetti Squash

Cook your spaghetti squash ahead of time, I did mine the day before.
I used a good amount of coconut oil (maybe 3 Tb) to saute the following veggies until tender:

  • Sauteing brussles sprouts and vidalias

    Sauteing brussels sprouts and vidalias

    1/2 lb brussels sprouts, trimmed and quartered. I add these first because they take longer to cook

  • 1 slivered vidalia onion, added next
  • 1/4C soft sundried tomatoes, chopped
  • 1/4 of a large yellow bell pepper, thinly sliced

When the veggies are tender, remove to a dish and set aside. Saute the following over medium heat, stirring occasionally:

  • 1lb large shrimp, peeled and deveined
  • 2 cloves garlic, chopped
  • salt and pepper to taste

When the shrimp are nearly done, about 5 minutes, add:

  • handful of fresh herbs, chopped. I used mostly fresh basil, with some oregano and savory added in
  • 1/4 C pinenuts
  • 1-2 tsp black sesame seeds
  • 2 tsp balsamic vinegar, or to taste

Heat through and then add the veggies back in. Add more coconut oil or butter as needed during cooking to keep from sticking. Serve immediately over a bed of spaghetti squash.

Veggies (no shrimp) over seasoned beans for the kidlet

Vegetarian version: Veggies (no shrimp) over seasoned beans for the teen

We are big fans of veggies at our house, and this dish was a major hit. It would be fantastic even without the succulent shrimp (vegetarian) or wonderful using chicken breast as well. The meatiness of the shrimp and brussels sprouts were well matched, and the sundried tomato and balsamic added a little zing. The sesame seeds were pretty in black, but the white ones would work just as well. My son is not a fan of food that swims, so his was shrimpless and served over a small serving of northern beans that I heated in butter and seasoned with salt, pepper and garlic powder.

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Gracious living and Peonies for me, please! (…and thank you)

I am so happy that my peonies are opening. Finally! They seem to be the last on the block to be breaking out of their tight buds, and I think it’s just because I have been waiting (un)patiently for it to happen! The peony is one of my very favorite flowers, I find them so beautiful and old fashioned. A giant bouquet is such a romantic sight, and some are as fragrant as roses.The big gathered bouquets are so blowsy and casual, but so, so pretty.

I can’t help but cut flowers when summer begins, and fill my house with vases… large, tiny, tall and slender or short and squatty, I love them ALL and put them in nearly every room. I have a tendency to pick up old or pretty vases at garage sales and flea markets even though I don’t actually need them, just because knowing they will be filled with flowers, makes me HAPPY!

A bouquet definitely doesn’t have to be from a flower shop to make me smile (though in the winter it is a welcome treat), I love it just as much (probably more) when my husband stops at the roadside to pick a bunch of colorful blooms just because he knows they will tickle me! I get that same satisfaction from cutting from my flowers and herbs in the yard; there is just something about being thankful and bringing them inside to enjoy up close and personal that makes me think of simple gracious living.

By gracious, I do NOT mean fancy or expensive, but rather living in an aware way that makes a house feel like a home. To me, it’s small things like candles and flowers, a bowl of nuts on the table, pretty plates from a tag sale or discount shop, or tablecloths that make things seem just a little bit more intentional. I think that it is a version of “taking the time to smell the roses” or peonies, or lemon balm, or a campfire, that makes each day feel special, even when things are stressful or hurried. Sitting in the backyard with a glass of iced tea or lemon water, or coffee in the morning at the beginning of the day just gives me a bit of peace to carry with me. 🙂  I feel that being in the moment and being grateful, soaking up the small things in life, are just as important to good health and well-being as feeding our bodies the right nutrients. A daily dose of Vitamin T, thankfulness!

 
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Posted by on May 25, 2012 in Photos, Thankfulness

 

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