Friday, August 27, 2010
Simple Suppers: Grilled Shrimp with Spinach, Cucumber, and Yogurt Salad
Divas, there's been a lot happening in the world of Domestic Divas!
Hopefully you caught my new column, "Don't Rush the Risotto," published in the Hawaii Women's Journal and my recipe for "Rustic Peach Pie with Whole Grain Spelt Crust" published by KCRW's Good Food Pie-A-Day blog. I'm also starting to post Sous Vide recipes using my Sous Vide Supreme (check out this one for Sous Vide Pork Tenderloin with Sherry-Shallot Vinaigrette).
On the dining front, I'm heading up to San Francisco for Labor Day weekend, my favorite dining city by the sea. I'll be hitting up my Top Chef Brother's restaurant Picco! He's taken over the joint, and I can't wait to sample his cuisine. It will also be the Adorable Monster's first big road trip. We're booked into a pet friendly hotel. Hopefully, he'll be more adorable than monstrous, but we'll see...
And I just booked my ticket to Chicago for the end of September. I'll be going back to... wait for it... Alinea!!! Yes, that's right. I had the best meal of my life there two years ago, and I'm going back for seconds. For you curious folks, we'll be eating "The Tour." When I heard we got a reservation, I literally stood up and did a happy food dance. I can't wait...
And tonight, I'm hitting up Breadbar on W. 3rd St. in Los Angeles for their "SobaPop" Artisanal Noodle Pop-Up Bar. It's this week only.
In the meantime, here's a great, light summer recipe for Grilled Shrimp with Spinach, Cucumber, and Yogurt Salad. It's healthy and refreshing, perfect for lunch or a lovely dinner. So check it out!
Grilled Shrimp with Spinach, Cucumber and Yogurt Salad
1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
salt and pepper
4 cups raw spinach
1 cup cucumber, peeled and seeded
1/4 cup plain Greek yogurt
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, chopped
1 garlic clove, minced
salt and pepper
Preheat the grill.
Skewer the shrimp, brush with olive oil and sprinkle with salt and pepper. Once the grill is hot, quickly cook the shrimp, turning once (about 4 minutes). Remove from heat and allow to cool. Remove the skewers from the shrimp and set aside.
Meanwhile, to make the dressing, whisk together the lemon juice, dill, and garlic. Slowly, whisk in the yogurt. Season with salt and pepper. Taste and adjust seasoning if needed by adding more lemon juice.
To plate, toss the spinach and cucumber with the salad dressing. Place in a serving bowl and top with the grilled shrimp. Squeeze a little fresh lemon juice on top if desired. Enjoy!
Source for Ingredients
raw frozen shrimp, organic spinach, organic cucumber, organic Greek yogurt, organic dill, and organic lemons from Whole Foods