shrimp greek salad

source: rachael ray | 365: no repeats


this is one of our summer favorites! it's very light & very fresh, especially if you can get garden-fresh veggies.

1 pound shrimp, peeled & deveined
1/4 cup olive oil
1 teaspoon dried oregano
1 tablespoon grill seasoning
2 pita pockets, split open
1 clove garlic, minced & mashed into paste with coarse salt
1 lemon, juice & zest
1-2 tablespoons lemon juice
1 cucumber, sliced into half-moons
1 cup grape/cherry tomatoes, sliced in halves
1 small red onion, thinly sliced
1/2 cup fresh parsley, coarsely chopped
1/4 cup fresh oregano, coarsely chopped
3 celery ribs, thinly sliced
1/2 pound kalamata olives
1/2 pound feta cheese {brick or crumbled}


1. toss shrimp with a drizzle of olive oil, dried oregano, & grill seasoning.

2. heat a grill or indoor grill pan, & char the pita pieces until crisp. tear or break into large bite-size pieces.

3. in a large mixing bowl, combine garlic, lemon zest, & lemon juice {reserve 1 tablespoon}. add the chopped vegetables, fresh herbs, & pita pieces. drizzle with remaining olive oil {just shy of 1/4 cup} & season with salt & pepper. toss to coat evenly.

4. grill shrimp 2-3 minutes on each side until firm & pink. remove from grill & top with remaining lemon juice.

serve salad topped with shrimp & feta. yum-o!

4 servings | 13 points+ each

spicy shrimp

source: unknown

i found this recipe the first year shaun & i were married, i have no idea where from, & so i'm making it up right now from memory...

1 tablespoon olive oil

2 cloves garlic, finely chopped

salt & pepper

pinch red pepper flakes

1 pound shrimp, peeled & deveined

1/2 cup dry white wine

1. in a skillet over medium heat, saute the garlic in olive oil for a minute. season with salt, pepper, & red pepper flakes.

2. add shrimp, & saute until it turns pink.

3. add wine, & cook until reduced & concentrated.

great on top of couscous or alongside corn & cheese quesadillas!

4 servings | 4 points+ each

spanish paella

source: rachael ray | look + cook

i love spanish food & especially manchego cheese. this paella is delish served alongside polenta pan-fried & topped with grated manchego.

{paella with a side of sauteed spinach}

1 pound sausage links {hot or sweet, as desired}
3 cups chicken stock
2 pinches saffron threads
2 tablespoons olive oil
2 chicken breasts, cut into large pieces
salt & pepper
2 tablespoons butter
1/2 cup orzo pasta {i use whole-grain}
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 bay leaf 
1 cup rice {i use brown rice}
1/2 cup dry white wine
1 pound large deveined shrimp {i use already cooked shrimp}
1 can fire-roasted tomatoes
fresh basil, cut into confetti strips


1. in a skillet with 3/4" water, bring to a boil & par-cook the sausages for 7-8 minutes.

2. in a medium saucepan, warm the stock & saffron.

3. in a large skillet over medium with the olive oil, season the chicken pieces with salt & pepper, & cook them for 2-3 minutes on each side. remove the chicken & set aside.

4. add the sausage to the large skillet to crisp up the casings for 2-3 minutes. remove & cut into large chunks.

5. to the same large skillet, add the butter.  once melted, add the orzo & toast for 2-3 minutes.

6. add the onions, garlic, & bay leaf to the orzo. season with salt & pepper, & cook for another 2-3 minutes.

7. add the rice & stir to combine. deglaze the pan with the wine & let reduce for 1 minute.

8. add the chicken, sausage, & saffron stock. cover & simmer for 15 minutes.

9. add the shrimp & tomatoes, & cook for 3-4 more minutes.

serve in the skillet topped with the basil confetti.

6 servings | 19 points+ each

shrimp & corn chowder

source: real simple | february 2010

i've made some modifications to meet our likes & dislikes...

2 tablespoons butter {or olive oil}
2 leeks {white & light green parts}, chopped
2 cloves garlic, finely chopped
salt & pepper
2 tablespoons flour
1/2 cup dry white wine
8 ounces clam juice
1 cup milk {2%}
1 cup half-n-half
1 pound potatoes, peeled & chopped into 1/2" pieces
1 teaspoon sage

1 teaspoon thyme
1 pound shrimp, cooked & deveined

1 can corn 
2 tablespoons lemon juice


1. in a soup pot over medium heat, melt butter, then add leeks & garlic.  season with salt & pepper, & cook 4-5 minutes.

2. add wine & cook until reduced.

3. stir in flour & cook a couple minutes to create a roux.

4. add clam juice, milk, potatoes, & herbs.  bring to a boil.  reduce heat & simmer, stirring occasionally, for 12 minutes.

5. add shrimp, corn, & lemon juice.  cook until the potatoes are tender, another 3-5 minutes.

serve with a crusty bread!