Saturday, January 24, 2009

Golden Boiled Shrimp

Since I've discovered our son can eat shrimp -- his dad has a shellfish allergy -- I've been really excited to share my love of seafood with someone else living under our roof! Even though these shrimp were a bit spicy, our boy enjoyed their flavors and ate as much as I did! Half the amount of spices if you're leery, because you can always add more if you prefer. The addition of turmeric gives these shrimp a nice golden hue.

1.5 # shrimp, peeled and deveined
3-4 cups water
2 Tbsp black pepper
1 Tbsp cayenne
1 Tbsp turmeric
5-6 bay leaves
2 Tbs ground coriander
2 Tbs fresh oregano leaves
pinch of salt

Bring water with spices up to a boil, reduce heat to a simmer and stir in the shrimp. Cover and cook about five minutes or until the shrimp become firm and opaque.

Note: The shrimp taste better boiled whole in the shell but for the sake of feeding the little one I went ahead with peeled and deveined shrimp.

Steamed Broccoli, Mushrooms and Peppers

If you look in your crisper drawer and find a little of this and a little of that you can throw together a quick and easy vegetable side dish. This version featuring broccoli, mushrooms and a red bell pepper, is fat free because I steamed the veggies in water flavored with miso tamari.

2 heads broccoli, cut into spears
1 pint mushrooms, sliced
1 red bell pepper, julienned
2 Tbsp miso tamari

Heat 1/4 cup water in a pot with 2 Tbsp of miso tamari or soy sauce. When the water comes to a simmer, add vegetables, cover the pot with a lid, and steam until broccoli is bright green and tender, about 5 minutes.