Justin & Meredith Winokur's Kitchen Cooking Notebook
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Zucchini Fritters and Grilled Shrimp -- back to top
First, the Zucchini Fritters: We used the standard recipe, again adding some cayenne, garlic powder, onion powder and other spices. I even put a _tiny_bit of dill. I did the usual pressing of the zucchini to get it really dry. Even though I pammed the pan really well, I had to really scrape to get them up to flip. The trick it to use the sharpest and thinnest spatula to scrape them up and flip. Doing that worked! They were really good. Next time I make them, I want to try to remember to grate the onion with the zucchini so I do not have to finely chop it. I meant to do it this time, but forgot.
I made the shrimp by putting them on the griddler from frozen. For future reference, this is not a good way to do it. Even with a low enough heat, they overcook to get the inside fully done. They shrink into tiny, overcooked shrimp. And, since they do not lie perfectly flat when frozen, they cook unevenly. Finally, since you cannot skewer them, they are hard to flip and check on (they stuck to the lid). Oh well, It was worth a shot. I also brushed the shrimp with a mixture of lemon juice, lime juice, seasonings and water before and right after putting them on the grill.
Original Wordpress ID and Date: 1895, 2012-04-04_103204
Shrimp and Kale Pasta -- back to top
I kind of just threw this together. I sautéd some kale for a bit, then took it out of the pan and cooked shrimp. I resisted the urge to actually add oil and just used pam. While the shrimp was cooking, I threw in a bunch of crushed red pepper. Finally, as it was nearing completion, I added back the kale and let everything cook together. As the pasta was almost, but not completely done, I threw it in to let all the flavors meld. I also added salt, pepper, garlic powder and probably some other seasonings.
It ended up being pretty good and certainly eclectic looking. It probably could have used a big heaping thing of garlic but I didn't feel like chopping it. What I really loved was that it was a lot of food for very few points. There was half a pound of shrimp (which is a large serving) at 5 points and 1.5 servings of pasta (the "plus" kind with whole grain and extra protein) for about 7 points. Figure 1 point for the pam (if that) and I had a nice sized meal for 13 points (plus).
Original Wordpress ID and Date: 2136, 2012-07-24_110219
Shrimp and Grits with Goat Cheese and Veggies -- back to top
I had read a few recipes on shrimp and grits and they were all basically the same: make grits, make shrimp, combine. I figured that was easy enough. Some recipes called for grits to be made in just water while other wanted heavy cream. I made 3/4 cup of dry grits which calls for 3 cups of water. So, I did 1 cup of water and two of unsweetened almond milk for more creaminess. I also threw in some Smart Balance "butter."
I have been a fan recently of putting extra veggies in food, even if you won't taste them much. So, while that started cooking, I julienned (with the mandolin) half a zucchini and then I thinly sliced small sweet peppers. I sautéd them to get them semi cooked and then I added them to the grits.
I cooked the peeled shrimp (about 1/2 pound) in the sauté pan with a tiny bit of old bay. When the grits were ready, I added everything together. I also added some onion and garlic powder and crushed red pepper
I also added a small amount of low-fat mexican cheese mix and two ounces of goat cheese. That was probably the largest source of points in the meal and ended up not adding much flavor.
Anyway, it was extremely tasty, though as I just noted, you barely tasted the goat cheese. I did notice the peppers and zucchini though not much. The grits (which were from the Whole Foods bulk bin, BTW) came out very creamy and everything melded well. I would absolute make it again, but skip the goat cheese to save points. I do not know about the mexican cheese mix. I could probably skip that too.
Points Plus: I just guessed how much smart balance and mexican cheese I used
3/4 cup grits...8.7
2 cups almond milk...2.2
2 oz goat cheese...4.2
Smart Balance...2.6
Mexican Cheese mix...3.2
8 oz shrimp...4.5
-----------------------------------
25.4
So the whole meal was pretty large at about 25 points plus, but it made a lot of food and could be cut down to less in the future. Also, considering how many points I have a day, this isn't too bad.
Original Wordpress ID and Date: 2145, 2012-07-27_224644
I just steamed shrimp in the steamer with some Old Bay. This was my first time trying to steam them, let alone from frozen. It worked pretty well except that I think I overcooked them a bit. One thing I learned is that you have to clean the pan. I didn't think about it since they were steamed but the whole apartment stunk the next night from the pan.
I also had a frozen burrito from Trader Joes. I do not recall which kind it was.
Original Wordpress ID and Date: 2240, 2012-09-10_221200
Roasted Butternut Squash, Salmon Burgers and Shrimp -- back to top
I roasted some butternut squash in the oven. I do not remember the temperature or time which is unfortunate because I always seem to forget and have to look it up. I also had salmon burgers and shrimp. I had only a few shrimps left. I did both on a well-warmed-up grill pan. I cooked the shrimp from frozen and they seemed to come out fine. The burgers were also very good but that was not a surprise. I let the salmon really cook which was good since I think I tend to undercook it.
Original Wordpress ID and Date: 2246, 2012-09-12_211133
Shrimp and Grits -- back to top
I made shrimp and grits a lot like last time. I only used 1/2 cup of grits but I think I had more shrimp. I did the grits with the directions below, except I used 1.5 cups almond milk and 1/2 cup water. I added a lot of salt, a bit of smart balance plus lots of seasonings. I do not recall all of them, but I know I used crushed red pepper, garlic powder, onion powder, pepper, some habanero tabasco. I also had some tomatoes so I cut them up and threw them in as well. The tomato didn't do much, but I had it so I used it. I also added some colbyjack cheese but not too much. I think I can skip the cheese next time
I just did the shrimp in a frying pan with pam. Nothing special.
Overall, the meal was pretty good, though not as good as I recall it being last time. Maybe I should have done more to bring out the shrimp flavor. As I said, I'll skip all cheese next time as it gets lost.
Original Wordpress ID and Date: 2801, 2012-10-29_205945
Shirataki Noodles and Shrimp -- back to top
I steamed about half a pound of shrimp and did the microwave thing with shirataki noodles. I added a wedge of laughing cow, some parm cheese and garlic powder. Nobody can say that shirataki noodles can take the place of real pasta nor it is that good, but it did the job. So it ended up being a pretty big but low point meal. Again, not the greatest meal, but it was easy and fast.
Original Wordpress ID and Date: 2873, 2012-12-07_194623
Roasted Broccoli Soup and Spicy Shrimp with Garlic (Gambas al Ajillo) -- back to top
I made this with Meredith at her house. We followed the recipes below. For the soup, we stayed pretty true to it except roasted the brocoli for 20 minutes. We also used a cheddar-gouda. The leek was very large that added extra flavoring. I am not sure if you could really taste the cheese. I would definitely make it again, but I'd try to reduce the cheese. We also used a yukon gold potato.
The shrimp was only loosely based on the recipe. We used more butter (instead of oil) than we regularly cook with but still not too much. We used the shrimp from frozen so we had to let it cook and dry out a bit more. We cooked the pepper (which we used a different kind, I just don't recall what kind), the garlic (used 10 cloves), and the crushed red pepper separately since the shrimp was going. We added it all together, added some sriracha, the paprika (we used hot smoked) and the parsley. It was very good. A bit spicy but not in a bad way. Lots of flavor and for one of the first times, I could really taste the garlic. We didn't have the banana ketchup.
We forgot the lemon on both recipes
Gambas al Ajillo (Spicy Shrimp and Garlic) (from Burnt Limpia)
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Roasted Broccoli & Cheddar Soup (from The Kitchn)
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Original Wordpress ID and Date: 2905, 2012-12-16_203032
Shrimp and Grits with Edamame -- back to top
I made shrimp and grits following the idea from the last time again doing 1/2 cup grits to 1.5 cups almond milk and 0.5 cup water. While it was cooking, I sautéd onions and peppers (including some Birds Eye Chiles) then added them. I also added lots of seasonings including some cayenne garlic powder, and 21 seasoning salute. I then added shrimp towards the end. I also added 2 wedges of laughing cow.
Again, the cheese still didn't add much flavor or creaminess (I think). It may be not worth the extra calories. Oh, and I had
Points plus:
1/2 cup grits...8
6 oz shrimp...3.5
2 wedges of laughing cow...1.5
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13 for a nice sized dinner (plus the edamame)
Original Wordpress ID and Date: 3165, 2013-02-16_125653
Curry Cauliflower and Shrimp -- back to top
Standard CurryCauliflower and then just plain shrimp done from frozen in the pan. Easy, simple, filling and low points
Original Wordpress ID and Date: 3208, 2013-02-28_191216
Coconut Shrimp, Mussels and Roasted Cabbage -- back to top
This was mine and Meredith's anniversary dinner. We had eaten a large lunch earlier so we didn't want anything too heavy so we went with seafood. We had Filipino (I think) coconut shrimp, mussels in white wine and roasted cabbage + broccoli.
Mussels: I did this so I know more about it. I lightly sautéed a bunch of scallions in some oil. Then, as they were almost finished, I added 4-5 minced garlic cloves. When they were all aromatic, I added about half a bottle of cheap white wine (Three Buck Chuck). Finally, I added a bit of crushed red pepper. I used the steamer insert to steam the mussels. Later, I actually decided to do another few minutes to cook them a bit more (this time without the basket).
They were really good, though I was disappointed by the number of dead ones before and after. The sauce was really, really good with the crusty sour-dough bread we bought.
Shrimp: Meredith did this so I am less completes sure of what she did. I think she followed the recipe below with a few major changes.
When she combined it all, it seemed to curdle but that didn't affect the flavor. I really liked them. You could taste all of the coconut flavor (probably from the flakes). I would make this again in a heartbeat.
(as an aside, it calls for 1 lbs of shrimp for two people!!!)
Cabbage: This was nothing special. Just the normal roasted cabbage but with some (old) broccoli that I had around thrown in. Kind of a let down with the other stuff.
Head-On Coconut Shrimp (from Burnt Lumpia)
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Original Wordpress ID and Date: 7232, 2014-02-08_204217
Roasted Green Beans and Sautéed Shrimp -- back to top
I made a pretty simple meal. I roasted two (!!) pounds of french green beans. I tossed them with a little bit of olive oil then (too much) Penzeys Sandwich Sprinkle. I simply roasted them for 15 minutes at 450. This was a lot easier than sautéing! Next time, I will go much lighter on the seasonings.It was very salty. I like using the french green beans from Costco since you don't really have to cut off the stems.
I also sautéed about 2/3 lbs of shrimp with a little bit of olive oil and some salt, pepper, crushed red pepper, and garlic powder. The shrimp were not shelled as I had thought but I just pealed them while I ate. They were pretty good though maybe a bit overdone.
Not a lot to this meal except a large mass of green beans.About 20 minutes total and much of that time was passive!
Original Wordpress ID and Date: 7680, 2014-03-18_160435
Shrimp Fra Diavolo with Zucchini Noodles -- back to top
I made shrimp fra diavolo with zucchini noodles. The idea was based on the
Lobster Tail Fra Diavolo With Zucchini Noodles except I used shrimp. I made the sauce in parallel with everything rather than one after the other. I sautéd the shallots in a tiny bit of oil for a minute. I then added lots of chopped garlic and a good amount of crushed red pepper and let sauté for a minute. I added the tomatoes (diced and not San Marzano) plus some salt, pepper, cayenne and TJ's 21 Seasoning Salute. I let the cook down.
I then spiralized 4zucchinis. I sautéd a pound of shrimp in a bit of oil and again added more crushed red pepper and finally added the zucchini to cook it a bit. I then combined it all.
Next time, I would just let the sauce do all of the cooking of the zucchini though this wasn't bad. I did over cook the shrimp but other than that, this wasn't bad. It was a lot of food and wasn't the best for lunch the next day but as a meal, it was fine. And really, pretty fast.
Lobster Tail Fra Diavolo with Zucchini Noodles (from Inspiralized)
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Original Wordpress ID and Date: 8231, 2014-07-31_201522
Green Shrimp Salad -- back to top
Meredith did most of this so I will have to update it if I missed anything. Anyway, we had a shrimp salad. The main thing was Meredith made her favorite cilantro dip/sauce. She actually doubled it but only 1.5x the oil. Anyway, she marinated some shrimp in the sauce and then cooked it on the cast-iron grill-pan (see the photo below).
For the salad, she made a dressing with the green chili stuff, a bit more olive oil, some salt, and lemon juice. The salad also had cherry tomatoes and avocado. I put red-onion in mine but Meredith didn't have any.
It was a pretty good meal. Not too much work (especially for me :-) ) but also healthy and flavorful.
Shrimp Saganaki -- back to top
We made shrimp saganaki from this Serious Eats recipe (local). We basically halved the recipe except for the onion and garlic (and maybe crushed red pepper) where we did the whole thing. We also used lite feta and much less than it calls for (and skipped using it for garnish). I think we probably used less than half of what the recipe calls for (even after halving it). I topped mine with parmesan cheese (probably too much) since we didn't have more feta
Basically, the meal is shrimp poached in tomato sauce with feta. It was actually pretty good. The feta gave the sauce a nice creaminess. And I cut the onion french-cut so they had a nice texture you could easily eat.
It was also pretty quick and easy. We will do this again!
Shrimp Saganaki (from Serious Eats)
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Pretty simple meal since we were pretty late in starting. We just sautéed shrimp with Old Bay. Not much more to it.
Green Chile Shrimp and Grits -- back to top
Shrimp and Grits is usually a dinner in the south, but I made it for breakfast.
The package of grits said something like a 3:1
I did my usual creamy trick and used almost entirely almond milk in place of the water. I added two packets of frozen Green Chile to the grits. I started with one but it wasn't looking particularly green and it was getting dry. The second packet seemed to do the trick. Maybe a bit too hot but not bad. In addition, I threw in some salt, pepper, and some grated parm cheese. I forgot butter.
I just steamed the shrimp right from frozen. I didn't really have any good idea of timing so I just watched it.
Overall, it was pretty good. Shrimp was maybe a bit strange for breakfast but it worked.
"Green" Shrimp and Zucchini Noodles -- back to top
We made shrimp with cilantro sauce/dip. We've done this before, but I think this is the first time we did it this with zucchini noodles.
It was really easy, especially since we prepped a bit ahead. Meredith made te sauce on Sunday and we defrosted the shrimp that night. Over Monday night, we marinated the shrimp until today.
I cooked it in something of a mix of stir-fry and sauté. I heated the cast iron pan on medium high and then did the shrimp while tossing it. I added some more chili sauce as it was cooking. Then, as it was almost done, I added the zucchini noodles, more chili sauce, some salt, and finally a bit of chicken broth. I think the broth really helped it since it have the sauce something to mix and stick to the zucchini to.
This was super simple. I think it took all of 10 minutes once we started today. It was pretty darn good, especially for how extremely simple it was.
It was also pretty darn healthy for a good amount of food. I think we would do this again.
Snow Pea Shrimp Stir-Fry -- back to top
We made a really large portion of Whole30fied version of the snow pea stir-fry with cauliflower rice.
We used coconut aminos for the soy sauce and a mix of Trader Joes Harissa and Tabasco Sauce for the sriracha.
We made a ton of it. We used a bit under a pound of shrimp and a big cauliflower thing from Costco plus about a pound of shrimp.
I used a bit too much salt on cauliflower but I think that worked really well. Also, the sauce with cauliflower mixed well.
And it worked well for Whole30
Ginger Stir Fry with Cauliflower Rice -- back to top
This was what is becoming a standard: Ginger and Snow Pea, Shrimp Stir Fry with Cauliflower Rice.
We basically followed the directions except Meredith is still avoiding wheat as we come off Whole30 so we still used coconut aminos. Otherwise, I just used extra sriracha and some sesame oil in the sauce. Oh, and I skipped the garlic but added garlic powder to the sauce.
I actually made three servings with it since we had a lot of shrimp so we also have a lunch. Pretty easy, healthy, and tasty
Grilled Shrimp and Broccolini -- back to top
This was a super easy and simple meal. We bought large shrimp at Costco (shell on but deveined) and skewered and grilled it. I used some Old-Bay which gave it some flavor, though most was lost on the shell. I did it on high for 2 minutes on the one side and just one on the other.
Meredith made broccolini like our anniversary (the broccolini) and with tahini sauce like 2017-02-26. She used the recipe from that page but added a bit extra water, lemon, and salt to help thin it.
And was a bit of leftover feta.
It was really good and super easy! We would do it again.