Second Helping: Spicy Shrimp Lettuce Tacos

Every other Wednesday, I will feature a "second helping" recipe, in an effort to turn leftovers into brand new meals. When I cook, it's usually for only one or two people, so I'm left with four to five nights' worth of leftovers, since most recipes yield about four servings. There's no reason why I/we should be eating the same piece of chicken four nights in a row, when I can turn that same piece of chicken into a brand new meal the next night.

So, when I was faced with leftovers of my Garbage Bowl of Mexican Shrimp & Rice, I was not in the mood for the same dish of it - regardless of how delicious it was the first time around. I had some Boston lettuce on hand, along with some Newman's Own Farmer's Garden Salsa, and went to town on some Spicy Shrimp Lettuce Tacos, with brown rice on the side.

I simply wrapped up the remaining shrimp, rice, avocado, and salsa in a few pieces of Boston lettuce, and heated up the remaining rice as a side dish - and wah-la! A nutritious, simple, economical dinner was served.

As with most "lettuce tacos," the crispy leaves made up for the lack of a tortilla shell, and the cool, spicy shrimp mixed with the rice and slightly spicy salsa made for a refreshing, perfect-for-springtime seafood taco. I was completely satisfied with this dish, not only because of how it tasted, but also because I was able to use up my leftovers in a new, innovative way. 

Ellie Krieger's 'So Easy' garlic-basil shrimp - with an economical eater's twist

I'll try any recipe that includes carbs and wine...especially if it's simple. I was fortunate enough to receive a copy of Ellie Krieger's So Easy cookbook from my parents this past Christmas, and every single recipe in Krieger's book is simple, approachable and nutritious.

There are a ton of recipes I can't wait to try (including her cheddar-apple quesadillas and white turkey chili), but the other night I opted for her garlic-basil shrimp recipe, under the "Dinner - Rush Hour" chapter. I had leftover frozen shrimp, some grape tomatoes, and Market Basket orzo, so I didn't even have to leave the house to make this dinner. The result: I was eating dinner in under 35 minutes, and the touch of white wine and basil gave this dish a more elegant twist versus just having pasta with sauce. I have included Krieger's original recipe here, with notes of "economical" changes I made.

Ellie Krieger's Garlic-Basil Shrimp (with my changes)
Yields: 4 servings

-2 tbsp. olive oil
-1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined (I used frozen, medium-sized shrimp I had leftover. Frozen = cheaper)
-3 garlic cloves, minced (I used 3 tbsp. of minced, jarred garlic I had in the fridge)
-1/8 tsp. crushed red pepper flakes, or more to taste (I used more - probably a good 1/2 tsp., and it wasn't spicy)
-3/4 cup dry white wine
-1 1/2 cups grape tomatoes, halved
-1/4 cup finely chopped fresh basil (I used about 1/8 cup dried basil that I already had. Dried herbs tend to be stronger in flavor than fresh)
-3 cups cooked orzo pasta, preferably whole wheat (I used white, because I already had that in my pantry)
-Salt and freshly ground black pepper, to taste (I just used regular table salt/pepper)

Directions: Heat the oil in a large skillet over medium-high heat until hot, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add the garlic and red pepper flakes to the remaining oil and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil, and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.

On the side, I used another one of Krieger's recipes for Herbed Goat Cheese Crostinis. You simply slice a whole wheat baguette in 1/2-inch thick slices, rub with a fresh garlic clove (cut in half), spread with herbed goat cheese, and stick under the broiler until golden. Having two slices of the crostini on the side also made this meal more special, versus just having wheat bread with butter.

What's your favorite go-to cookbook for simple, yet tasty recipes?

NuVal scores: more nutritious dinner, while keepin' it cheap

When I shop for meat at the supermarket, I normally go straight to the chicken and ground turkey – my goals are always cheap and versatile. However, when Tina Haupert, the writer behind one of my favorite Boston food blogs, Carrots ‘N Cake, as well as a NuVal employee, asked if I would be interested in devoting a blog on NuVal scores, my meat-buying-abilities immediately broadened. NuVal is a company dedicated to making nutrition easy by rating certain foods with “scores.” Their website has more information, but NuVal basically rates foods on a scale from 1 to 100, 100 having the most nutritional value. Price Chopper has NuVal scores listed right underneath the product, but I went by the scores right on their website.

On their website, I went straight to the meat section, and noticed that boneless chicken breast only scored a 39, while turkey breast was a 31. I then perused the seafood section, and most of the scores were closer to the 70 to 80 range! Shrimp, for instance, got a 75. When it came to veggies, Aunt Nellie's Ruby Red Sweet & Sour Harvard Beets received an 8, while regular red tomatoes scored a 96. Easy decision: toss up same-old chicken and vegetables for some fresh shrimp and tomatoes. The catch: shrimp usually isn’t cheap.

I stopped into my local, trustworthy Hannaford last night and did some serious bargain shopping. The fresh shrimp was obviously expensive, especially if it was already peeled and deveined. However, I was surprised at how expensive frozen shrimp was; even the Hannaford brand was close to $10-12. After some more digging, I found it: a five-serving bag of frozen, medium-sized shrimp, peeled and deveined, for a mere $4.99. Hello, dinner.

I knew I was going out for nachos and beer for “dessert,” so I made my pre-meal a light one. However, although this dish was delicious as is, I also recommend serving it over rice or pasta – it’s spicy, full of flavor, and the shrimp are perfectly plump and juicy.

Spicy Shrimp & Tomatoes

Yields: two servings

-30 medium shrimp, peeled and deveined (frozen, with tails still on)

-1 medium red tomato, chopped

-1/2 tbsp. minced garlic, jarred

-1 1/2 tsp. butter

-Juice from half a lemon

-1 tsp. crushed red pepper

-Salt and pepper to taste

-Parsley, for garnish (optional)

Directions: Melt the butter in a saucepan. Add shrimp (cut off tails if desired). Season with a little salt (very little amount if using salted butter), black pepper, and crushed red pepper. Squeeze in fresh lemon juice, then add garlic and tomatoes. Allow shrimp to cook for 4 to 5 minutes total, or until they can be pierced with a fork. Serve over rice, pasta, or in a bowl as is. Garnish with parsley. (If you have white wine, adding a splash of that would add even more flavor/cut some more of the heaviness from the butter).

Recap of NuVal scores:
Shrimp: 75
Red tomato: 96

*If I had made my usual chicken with broccoli, the scores only would have been:
Boneless chicken breast: 39
Fresh broccoli florettes: 100

How have you used NuVal scores to change up your routine meals/a certain recipe?