Grilled Seafood Supper

I don't think there is anything better than fresh seafood grilled on a breezy summer night. I found shrimp and tuna steaks, freshly flown in from Alaska at the market and knew I had to make them into something special for dinner. The herbs compliment them both and everything was easy like a summer morning (or evening).

Ingredients:

1 lb. fresh shrimp, deveined and tails off
1 tuna steak
4 small zucchini, cut into 3 pieces lengthwise
1/2 loaf crust french or Italian bread
1/2 stick butter, softened
large handful parsley
2 or 3 sprigs fresh mint
2 scallions, green and white parts
handful fresh basil
1 Tbsp balsamic vinegar
1 fresh lime, juiced
sea salt
cracked black pepper
1/2 jalapeno, sliced thin
extra virgin olive oil


Basic marinade/chimichurri- combine parley,mint, basil, salt and pepper, lime juice, scallions, salt and pepper, and 1 clove garlic- either in a food processor, mini chopper and mince by hand. Add 1/2 cup olive oil.

Divide into 4 parts. 1/4 -marinate tuna, keep chilled, (no longer than half hour).

1/4-  Zucchini marinade-Add the balsamic to the remaining marinade and cover zucchini, set aside.

1/4 Shrimp- add jalapenos to the mixture and marinate, set aside in fridge until ready to grill.
The remaining 1/4 sauce can be passed or drizzled over grilled tuna, shrimp and zucchini.

Bread- spread softened butter on the half, cut lengthwise, set aside.

When you are ready to grill, assemble the containers of marinated seafood, zucchini and bread on a sheet pan. Grill zucchini first, add bread, and lastly tuna and shrimp until cooked (8-12 min depending on setting of your grill.

la neige dans le printemps

The name means snow in spring..it's not spring...yet, but it is snowing!

Easy weeknight filling dish. It's got everything!
serves 4-6

Ingredients:

1 pound large/xlarge shrimp deveined and shelled
3 cloves garlic grated or minced
1/2- 3/4 cup frozen peas
1 1/2 cups chicken or vegetable broth
1 knorrs chicken stock pack
1 lb fresh asparagus, rinsed and cut into 2" lengths
1/2 cup grated parmigiano reggiano
1 lb pasta (I used Lidia Bastianich's fusilli)
1/2 box frozen spinach, thawed and drained
2 slices bacon, chopped 1 tbsp butter

Heat pot of water and bring to low boil. Add asparagus and pasta and cook until al dente. Drain and set aside.Saute bacon in butter, when almost done, add shrimp and cook until shrimp is pink and add garlic, cook 1-2 min. . Add vegetable/chicken stock cube and broth, scraping bottom of pan. Add spinach, peas  and stir, take off heat. Add pasta and asparagus and mix. Heat until warmed through, top with fresh cracked pepper and grated parmigiano reggiano.