A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth. I've been busy working on my cookbook, so I thought it would be a good idea to highlight this recipe from the archives. This is one of my favorite shrimp dishes, and perfect if you're observing Lent. Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro…
Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp Even better, the dish comes together in minutes, making it an ideal after-work meal or extremely speedy appetizer The shrimp are also excellent tucked into a baguette for a shrimp sandwich
In this easy one-skillet meal, cod fish is wrapped in a layer of prosciutto, then pan-roasted until the prosciutto is crispy and the fish within is juicy and tender. Creamy cannellini beans cooked with crumbled chorizo and and shallots makes a flavorful accompaniment.
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime