Serves 4
This sauteed shrimp recipe is a quick option for busy nights. Just pick your favorite sauce to serve with the shrimp and dinner is served.
Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle freshly ground black pepper and salt over shrimp. Add shrimp to pan; cook 2 minutes on each side or until shrimp are done.
Cooking Light APRIL 2012
Taste and Texture: Garlicky, with saffron's faint honey-vanilla sweetness balanced by a light bitterness. Thick and creamy. Try with: Poached, grilled, sautéed, or roasted fin fish; scallops, shrimp, or lobster; toasted bread (as an accompaniment for fish soups); oven fries; steamed or sautéed asparagus, broccoli, or carrots; grilled veggie sandwiches.
Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl
1. Combine the first 3 ingredients in a small microwave-safe bowl; microwave at HIGH 30 seconds. Cool slightly. Stir in mayonnaise and juice, stirring until well blended.
Cooking Light APRIL 2012
These Garlic Mashed Potatoes start with red potatoes and 2 cloves of garlic and are then cooked together. Simple ingredients, such as milk, butter, and seasonings, are all that's added to make this side dish a standout.
This recipe goes with Pan-Grilled Flank Steak with Soy-Mustard Sauce
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Place potatoes and garlic in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain. Return potato mixture to pan. Add milk, 1 tablespoon butter, salt, and black pepper; mash with a potato masher to desired consistency.
Cooking Light APRIL 2012
For delicate zucchini and yellow squash ribbons, draw a vegetable peeler down the length of the squash. For paper-thin shavings, use a mandoline.
This recipe goes with Garlicky Meatball Pasta, Tzatziki Chicken Salad, Crab Cakes with Spicy Rémoulade
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Combine greens, squash, radishes, and vinaigrette in a large bowl; toss gently to coat.
Cooking Light APRIL 2012
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Sautéed Shrimp Menu
