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Tuesday, February 26, 2013

Broiled Herb-Marinated Shrimp

This recipe is not my own; this came from Cooking Light magazine.  It was so easy for a quick weeknight dinner, and healthy too.

Serves 4


3/4 Cup fresh cilantro leaves
3/4 Cup fresh parsley
1/2 Cup fresh basil
3 Tbsp olive oil
3 Tbsp orange juice
1 Tbsp lime juice
1/2 Tsp cumin
1/2 Tsp salt
1/2 Tsp pepper
2 Garlic cloves
24 Jumbo shrimp (I used the frozen, peeled and deveined shrimp, thawed)
Cooking spray


Combine all ingredients except for cooking spray and shrimp in a food processor.  Blend until smooth.  Toss shrimp in marinade and refrigerate for at least 30 minutes.

Preheat broiler to high heat.  Spray baking sheet with cooking spray, and spread out shrimp evenly on pan.  Broil 5 inches from heat for 2 minutes on each side, until shrimp are pink and done.  

Sunday, February 3, 2013

Parsley and Pea Barley

This was so light and fresh tasting.  I made it ahead of time, refridgerated it and ate it chilled.  A healthy and flavorful side dish!

Serves 4-6


2 Tbsp olive oil
2 leeks, white and light green parts only
1 Cup frozen peas, thawed
2 Tsp grated lemon zest
2 Tbsp lemon juice
1/2 Cup fresh flat-leaf parsley, chopped 
1 Garlic clove, minced
3 Cups cooked pearl barley


Heat olive oil in a medium skillet over medium heat.  Add leeks (washed and cut into 1/2" thick half-moons).  Season with salt and pepper and cook, stirring occasionally until tender, 7-8 minutes.  Add peas, lemon zest and garlic.  Cook about 3 minutes, stirring occasionally.  Add parsley.  Fold mixture into the barley, add lemon juice and toss.