(Recipe adapted from Martha Stewart’s Cookbook, “One Pot Meals”)
Hello, my beautiful Friends! I have really missed you!
I am so excited to get back to blogging after this long hiatus I have been on. I thought it would be simple to blog while my family lived in our tiny little apartment for the past 6 months, but boy was I wrong. We were falling on top of each other all the time and adding blogging to that situation was a NO GO! We just recently started liking each other again. LOL!
I kept telling myself that one day I would be able to look back on this temporary decision and be happy I made it. Honestly, I second guessed myself ALLLLLL THEEEEE TIME!
I can finally say that the day came when I could finally say that the decision did actually pay off. We couldn’t afford to build our home while still living in the home we had. So, we sold first, then did a 6 month lease while it was built.
That is behind us now since we recently moved in. (Everybody take a deep breath with me and exhale slowly now…………AHHHHHHHHHHH! )
Ok, enough jibber jabber!
In honor of the interesting Summer I had, I want to share a recipe that represents everything Summer to me! Shrimp, basil, and tomatoes!
This recipe is both yummy AND light!
Recipe: Shrimp, Tomatoes, and Orzo with Basil
• 3 Cups halved Grape Tomatoes, Halved
• 6 Garlic Cloves, Minced
• 2 Tablespoons Extra-Virgin Olive Oil
• 3/4 lb. Orzo
• 3 1/4 Cups Low-Sodium Chicken Broth
• 1 1/2 lbs. Large Shrimp, Peeled and Deveined
• 1 Cup Fresh Basil Leaves, Chopped
• Preheat oven to 400 degrees. Position rack in the top position.
• In a large ovenproof skillet with a tight-fitting lid, heat 1 tablespoon plus 2 teaspoons oil over medium heat.
• Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, 6 minutes.
• Add orzo and broth, and bring to a simmer.
• Cover and bake until liquid is mostly absorbed, 10 to 12 minutes.
• Toss shrimp with remaining teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven, and place shimp on top of orzo.
• Heat broiler. Broil until shrimp are opaque throughout, 4 minutes.
• Sprinkle with basil and serve.
(Recipe: Courtesy of Martha Stewart’s “One Pot” Recipe Book)
I’m soooooooo happy to share this post with y’all! I found the “Holy Grail” of fast Gumbo recipes!
Not too long ago, I made Gumbo for the first time ever. It was FANTASTIC! …………….. It also took me 4 1/2 hours to make!
Now don’t get me wrong. Gumbo…….. “authentic” gumbo just can’t be duplicated completely in only 50 minutes. But it can definitely come in at a close 2nd!
I bought Martha Stewart’s new cookbook the other day and couldn’t wait to start trying out the recipes!
I did what I usually do when I get a new cookbook………………..
I attacked it!
……………With Post It Notes! 😉
I fully recommend this book and depending on what recipes you choose to fix, only because certain cuts of meat are more expensive than others, it can be really reasonable to cook these recipes.
Most of them only have 7 to 10 ingredients and considering that most of those ingredients include staples like oil, salt/pepper and spices……… I don’t thing that is a lot. It surprised me because most of her stuff seems to take forever and involves a ton of steps and ingredients, but not this book!
Considering that everyone is pressed for time and wants good, wholesome, quick meals for their families and themselves, I think this recipe book is a WINNER!
This recipe only took 50 minutes to make, which half of that time was really just contributed to simmering so I definitely wasn’t standing at the stove that entire time.
My kids loved it. The girls went back for 2nds and even 3rds. My littlest only ate his sausage and shrimp, but he is also going through his “picky faze”, and the hubster near about made himself sick on how many extra servings he got. Even with all that eating, we still had leftovers for lunch the next day.
I decided to serve the Stew over Cheese Grits and OH BOY! So good!
Recipe: Cajun Stew
– 2 Tbsp. Vegetable Oil
– 2 Tbsp. All-Purpose Flour
– 1 Red Onion, thinly sliced (*I used pre-chopped red onion from the produce department b/c red onion is not nice to my poor eyes)
– 2 Garlic Cloves, minced
– 2 Celery Stalks, coarsely chopped
– Red or Green Bell Pepper, coarsely chopped (*I used red)
– 1/4 Tsp. Cayenne Pepper
– Coarse Salt
– 1 Can (28oz.) Diced Tomatoes
– 1 1/2 Cups Water
– 3/4 lb. Andouille or Kielbasa Sausage, sliced into 1/2 in. thick rounds (*I used Kielbasa)
– 2 Cups Frozen Sliced Okra (from a 12 oz package), thawed
– 1/2 lb. Shrimp, peeled and deveined (*I used a whole lb. because my family wouldn’t have forgiven me for only using 1/2!!!!! LOL!)
– Heat a large skillet (*I used my large cast iron) over medium heat. Add oil and flour; cook, whisking constantly, until golden brown, 5 to 7 minutes.
– Add onion, garlic, celery, and bell pepper; cook until crisp-tender, about 7 minutes. Add cayenne and 1/2 teaspoon salt.
– Stir in tomatoes (with their liquid), the water, and sausage. Bring to a boil, reduce to a simmer, and cook, partially covered, until slightly thickened, about 25 minutes.
– Add okra and simmer 3 minutes. Add shrimp and cook until opaque, 3 to 4 minutes more.
– Season with salt.
– Serve either over white rice or cheese grits, like I did.
*And here is just one more pic to make your mouth water…………………
I hope you enjoy this recipe as much as my family and I did!
Can’t wait to try some of the rest and share the best ones with y’all!
Enjoy your Tuesday, friends!