Shrimp Scampi and Turkey Soup

Scampi3

I’ve been experimenting in the kitchen, and I actually found two easy recipes I quite like. I hadn’t planned on blogging about them, but was surprised by both so I thought I’d share.

The first is an easy Shrimp Scampi I threw together for some last-minute guests. I love it when you have all the ingredients in the cupboard anyway so there’s no need to worry about rushing off to the store.

I found this recipe on Simply Recipes – and it is simple, but so good. Served over rice makes it a great gluten-free option.

Shrimp Scampi

Ingredients

1 pound large shrimp

2 tbsp olive oil

2-3 tbsp butter

Salt

3-4 garlic cloves, minced

1 tsp red pepper flakes

1/2 cup white wine

2 tbsp chopped parsley

Ground pepper

1 tbsp lemon juice

Heat a saute pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. If using unsalted butter, sprinkle with salt. Saute for a minute, or until the garlic just begins to brown.

Add shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to high and let the wine boil for 2-3 minutes.

Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.

Scampi2

This is another recipe from Simply Recipes. I have so much leftover turkey and turkey broth so I wanted to find something a little unusual to do with it. This definitely fit the bill – tasty, easy and filling.

Turkey Soup with Lemon and Barley

Ingredients

3 tbsp olive oil

1 large onion, minced

3 garlic cloves, minced

Salt and pepper

1 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp ground ginger

Juice of a lemon

Lemon zest

6 cups turkey stock

1 cup of barley

2 cups chopped leftover turkey

1/4 cup chopped parsley

Heat the olive oil over medium-high heat in a heavy pot or Dutch over. Add the onion and cook until the onion is translucent, about 3 minutes. Stir in garlic and cook another minute, then mix in the turmeric, cumin, ground ginger and generous pinch of salt.

Pour in the lemon juice and turkey stock and add the strips of lemon zest. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, 20-30 minutes.

Add the chopped turkey, the parsley, and salt and pepper to taste. Cook gently until turkey is just warmed through, 3-5 minutes.

TurkeySoup

Word of the day:

Ambrosial: exceptionally pleasing to taste or smell; especially delicious or fragrant; worthy of the gods; divine

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