Mediterranean-style Stewed Shrimp and Scallop with Orzo

Ingredients

2 tsp olive oil
1 leek (white and light green parts only), chopped
1 carrot, diced
half bulb fennel, cored and chopped
3 cloves garlic, minced
1/2 tsp pepper
1/4 tsp salt
1/4 tsp each smoked paprika and ground cumin
pinch hot pepper flakes
1 can (796 mL) no-salt-added diced tomatoes
200 g jumbo shrimp (21 to 25 count), peeled and deveined
200 g sea scallops
2 tbsp chopped fresh parsley

Orzo

1 cup orzo
1/2 tsp grated lemon zest
1 tbsp lemon juice

Method

  1. To make orzo, in large saucepan of boiling salted water, cook pasta according to package directions. Drain and stir in lemon zest and juice. Set aside and keep warm.
  2. In large nonstick skillet, heat oil over medium heat. Cook leek, carrot and fennel, stirring occasionally, until softened and light golden, about 7 minutes.
  3. Stir in garlic, half each of the pepper and salt, the paprika, cumin and hot pepper flakes. Cook, stirring, until fragrant, about 1 minute.
  4. Stir in tomatoes and 1/2 cup water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
  5. Sprinkle shrimp and scallops with remaining pepper and salt. Stir into tomato mixture. Cook, stirring occasionally, until shrimp are pink and scallops are opaque throughout, 5 to 7 minutes.
  6. Stir in parsley before serving with the orzo.

Makes 4 servings.

Source: Mediterranean Flavours

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Pasta with Shrimp and Tomato Sauce

Ingredients

3 tablespoons olive oil
1 pound peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini (angel-hair pasta)

Method

  1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, salt, and pepper, turning once, until golden, about 2 minutes total.
  2. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
  3. cook capellini in a 6- to 8-quart pot of well-salted boiling water until al dente.
  4. Reserve 1 cup cooking water, then drain pasta.
  5. Serve immediately, topped with shrimp and sauce. Thin sauce with some reserved cooking water if necessary.

Makes 4 servings.

Source: Gourmet Italian

Stir-fried Vermicelli with Pork and Vegetables

Ingredients

6 oz lean pork strips from leg or loin
1 tsp cornstarch
2-1/2 tsp sodium-reduced soy sauce, divided
1 tbsp canola oil
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1/3 cup celery, diagonally sliced
1/2 red pepper, seeded and cut into strips
1/2 cup mushrooms, sliced
3/4 cup bean sprouts
1 cup cooked vermicelli
1-1/2 tbsp green onions, sliced

Method

  1. In a small bowl combine pork strips, cornstarch and 1 tsp soy sauce. Toss together to coat pork. Cover and refrigerate for 25 minutes.
  2. In a skillet heat canola oil. Add pork strips, garlic and red pepper flakes. Stir-fry about 4-5 minutes.
  3. Add celery and red pepper. Stir-fry 2 minutes.
  4. Add mushrooms and bean sprouts. Stir-fry 2 minutes.
  5. Add vermicelli, green onions and the remaining 1-1/2 tsp soy sauce. Toss together and heat through. Transfer to serving plates.
  6. Garnish with additional sliced green onions before serving.

Makes 4 servings.

Source: Heart and Stroke Canada

Moroccan-style Roasted Lamb Shoulder with Couscous

Ingredients

One 5- to 6-pound boned lamb shoulder, spread flat
3 large onions, cut lengthwise 1/4-inch thick
freshly ground black pepper
2 cups couscous
3 red bell peppers, cut into 1/4-inch dice

Marinade

2 tablespoons minced fresh thyme
4 tablespoons minced garlic
2 tablespoons coarsely ground coriander seed
2 tablespoons coarsely ground black pepper
2 tablespoons coarsely ground cumin seed
2 tablespoons coarsely ground fennel seed
1 tablespoon ground cinnamon
1 tablespoon paprika
2 tablespoons honey
1 tablespoon ancho chile powder
1 tablespoon kosher salt
1 cup extra-virgin olive oil

Method

  1. In a medium bowl, combine the marinade ingredients and stir to blend. Transfer 1/2 cup of the mixture to a serving bowl and refrigerate, covered.
  2. Coat both sides of the lamb with the remaining mixture and transfer to a large resealable plastic bag. Marinate, refrigerated, for at least 2 hours or overnight.
  3. Preheat the oven to 500ºF.
  4. Place the onions on a large sheet tray or in a roasting pan and season with salt and pepper. Top with the lamb, transfer any remaining marinade to a bowl, and roast the lamb until brown, about 15 minutes.
  5. Reduce the heat to 375ºF. Turn the lamb, brush on the remaining marinade, and roast until the lamb is 120°F for medium-rare, 130°F for medium, or 140°F for medium-well, 20 to 25 minutes.
  6. Transfer the onions to a medium bowl and the lamb to a cutting board, and allow the lamb to rest for l0 minutes.
  7. To make the couscous, bring 3 cups of salted water to a boil in a medium saucepan. Add the couscous, drizzle with the 2 tablespoons of oil, stir, remove from the heat, and cover. Let stand until the couscous has absorbed the water, 4 to 5 minutes.
  8. Fluff the couscous with a fork. Add the bell peppers and stir lightly to blend.
  9. Slice the lamb thin on the bias. Serve with the couscous, onions and reserved marinade.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Moroccan-style Vegan Couscous

Ingredients

3 cups couscous
2-1/2 cups warm water
1 tsp salt
pinch of saffron threads
3 tbsp sunflower oil
2 tbsp olive oil
4 oz ready-to-eat dried apricots, cut into slivers
3 oz dried dates, chopped
3 oz seedless raisins
4 oz blanched almonds, cut into slivers
3 oz pistachio nuts
2 tsp ground cinnamon
3 tbsp caster (superfine) sugar

Method

  1. Preheat the oven to 180°C/350°F.
  2. Put the couscous in a bowl. Mix together the water, salt and saffron and pour it over the couscous, stirring. Leave to stand for 10 minutes. Add the sunflower oil and, using your fingers, rub it through the grains. Set aside.
  3. Heat the olive oil in a large pan and stir in the apricots, dates, raisins, most of the almonds (reserve some for the garnish) and pistachio nuts.
  4. Cook until the raisins plump up, then transfer into the couscous and mix well. Spoon the couscous into an ovenproof dish and cover with foil. Bake in the oven for 20 minutes, until heated through.
  5. Toast the reserved sliced almonds. Pile the couscous in a mound on a serving dish and sprinkle with the cinnamon and sugar in stripes down the mound. Sprinkle the toasted almonds over the top and serve.

Makes 6 servings.

Source: Vegan Cooking