If you were to ask me, “What’s the best vegetarian pizza in Chicago?”, I’d have to ask a few followup questions before I answered. Like, what kind of veggie pizza are we talking here? Because for me, when it comes to pizza, ther…
If you were to ask me, “What’s the best vegetarian pizza in Chicago?”, I’d have to ask a few followup questions before I answered. Like, what kind of veggie pizza are we talking here? Because for me, when it comes to pizza, there isn’t one best. Sometimes I’m in the mood for a Neapolitan-style pie with an airy crust and minimal toppings. And sometimes I want something inventive, like the vegan spinach & ranch pizza at Middlebrow in Logan Square. And then there are those nights when nothing but a classic delivery pizza will do. That’s where this veggie pizza […]
Who loves all things sushi but feels a little intimidated by making sushi at home? (Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembli…
Who loves all things sushi but feels a little intimidated by making sushi at home? (Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembling rolls! We’re into it.
Just 9 ingredients required, friends. Let us show you how it’s done!
How to Make Salmon “Sushi” Bowls
These EASY salmon “sushi” bowls come together with just three required components, plus a few optional add-ons to step up the sushi vibes!
If you’ve never made sheet pan gnocchi before, prepare yourself: once you try it, your weeknight dinner rotation will never be the same! The reason it’s so magical is that you don’t have to boil the gnocchi. That means that this recip…
If you’ve never made sheet pan gnocchi before, prepare yourself: once you try it, your weeknight dinner rotation will never be the same! The reason it’s so magical is that you don’t have to boil the gnocchi. That means that this recipe requires no pasta pot and no waiting for water to boil. It comes together on a single sheet pan, and you can get it into the oven, out of the oven, and onto the dinner table in 30 minutes. I got the idea to try it after I developed a skillet gnocchi recipe for my new cookbook. I figured […]
It should come as no surprise that Skillet-Roasted Lemon Chicken is our most popular Ina Garten recipe of all time. But if we had to guess why, it would probably start with the fact that it’s delicious, simple, and cost effective.
The recipe calls for…
It should come as no surprise that Skillet-Roasted Lemon Chicken is our most popular Ina Garten recipe of all time. But if we had to guess why, it would probably start with the fact that it's delicious, simple, and cost effective.
The recipe calls for a butterflied chicken to be lacquered in a mixture of thyme, black pepper, fennel seed, and olive oil, then roasted with garlic, onions, lemon, and white wine. After about 40 minutes in the oven, you’ll have a moist bird with crisp skin and lemony, garlic-forward goodness.
This shrimp and rice recipe is a tasty one-pot dinner! Tender, juicy shrimp sits atop tender rice flavored with garlic, lemon and spinach.
Love a good seafood dinner? Here’s one with your name on it: this tasty shrimp and rice skillet recipe! Succulent, juicy shrimp sit atop a bed of fluffy rice flavored with garlic, dill and spinach. Give it a good sprinkling of feta cheese and a few spritzes of lemon juice, and it’s truly a revelation. We’re always in need of a good 30-minute weeknight meal, and this one hits the spot in so many ways. Even our 6 year old was a big fan!
Ingredients in this shrimp and rice recipe
This shrimp and rice skillet recipe is full of bright, fresh flavors. The base of the rice is similar to this spinach rice recipe, with spinach, feta, garlic, onion and dill. It’s topped with seasoned shrimp, which you’ll place on top once the rice is done and steam on low heat until it’s just tender. Here’s what you’ll need for this flavor-packed recipe:
Garlic
Olive oil
Spinach
Long grain white rice
Spices:garlic powder, onion powder, dried dill, cumin, cayenne, and kosher salt
Shrimp
Feta cheese
Lemon
Type of shrimp for this recipe
There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what we find is best for this shrimp and rice recipe:
Medium shrimp: Medium shrimp is our favorite size for a dish like this rice skillet: avoid very small or very large shrimp here. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Tail on or peeled: Tail on shrimp looks the best aesthetically, but it can be messy and harder to eat. Serve it with a bowl for the tails, or buy peeled shrimp for easier eating.
Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start this recipe.
Tips for making shrimp and rice
This shrimp and rice recipe is so simple to put together! There are just a few things to note to make this recipe a success:
Don’t use brown rice as a substitute. Brown rice has a much longer cook time and isn’t a good substitute here. (Is brown rice really healthier? Read more here.)
Make sure the rice is fully cooked before adding the shrimp. You’ll want all of the water to be absorbed before adding the shrimp on top.
Allow the seasoned shrimp to cook covered on low heat until pink and tender. This steams the shrimp, making them perfectly tender. You’ll mix the shrimp with spices first, which adds just the right hit of savory flavor.
Garnish with lemon wedges. Sprinkle it all with lemon juice, then serve with more lemon wedges. The bright yellow against the pink shrimp and green spinach really makes the dish pop!
And that’s it! Let us know if you have more questions on this shrimp and rice recipe below. If you’re in the mood for other options, see below!
More shrimp and rice recipes
Want more ideas for shrimp and rice recipes? This pairing of whole grain and seafood is common across many different types of cuisines. Here are a few options:
3/4 pound medium shrimp, deveined and tail on (thawed if frozen)
¼ teaspoon cumin
⅛ teaspoon cayenne
¼ cup feta cheese crumbles
Juice of 1/2 lemon plus lemon wedges, for serving
Instructions
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté 1 minute until fragrant but not browned. Add spinach and cook until it wilts, about 2 minutes.
Add 3 cups water and bring it to a boil, then reduce to a simmer. Add the rice, 1 teaspoon kosher salt, garlic powder, onion powder and dried dill. Once it’s simmering, cover and cook for 13 minutes, uncovering and checking every so often to make sure that the heat is not higher than a simmer.
Meanwhile, in a medium bowl, mix the shrimp with the cumin, cayenne and ½ teaspoon kosher salt.
After 13 minutes, check to make sure the water is completely cooked out (if not, cook a minute or two longer). Set the heat to low and add the shrimp to the top. Cover and cook on low for 7 to 10 minutes, until the shrimp is opaque.
To serve, squeeze the lemon juice on top and sprinkle with feta cheese. Add a sprinkle of kosher salt. Garnish with lemon wedges and serve.
We know what you’re thinking: Cabbage soup isn’t sexy. But is it? Cabbage and fennel just met and they’re now inseparable. This soup is just the beginning of their love affair! Made with Italian seasonings, fresh fennel, and lentils, this soup is savor…
We know what you’re thinking: Cabbage soup isn’t sexy. But isit? Cabbage and fennel just met and they’re now inseparable. This soup is just the beginning of their love affair! Made with Italian seasonings, fresh fennel, and lentils, this soup is savory, nourishing, subtly spicy, and light yet satisfying!
Made in just 1 pot, it’s the perfect easy meal for a cozy weeknight in!
My first time doing a braise, I ruined a weekend’s worth of octopus.
I was a young, over-confident line cook who—until this particular catastrophe—was convinced I was allergic to mistakes. So, when I placed two trays of wine-bathing octopus into a 400…
My first time doing a braise, I ruined a weekend’s worth of octopus.
I was a young, over-confident line cook who—until this particular catastrophe—was convinced I was allergic to mistakes. So, when I placed two trays of wine-bathing octopus into a 400°F oven for four hours, I felt great. I closed that oven door and thought, “Wow, it’s going to be hard for the chef not to promote me after this.”
Ever received a CSA box full of root vegetables and had no idea what to do with them? Problem solved: Make fritters! These fritters are so tasty you’ll fall in love with each of these underused veggies.
Super colorful, savory, lightly sweet fritt…
Ever received a CSA box full of root vegetables and had no idea what to do with them? Problem solved: Make fritters! These fritters are so tasty you’ll fall in love with each of these underused veggies.
Super colorful, savory, lightly sweet fritters that are perfect as an impressive appetizer and require just 30 minutes from start to finish! We ROOT for you to make these crispy root vegetable fritters ASAP!
This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook tuna steak.
Need a simple meal that’s restaurant quality? Try a Tuna Steak! Tuna steaks are one of our favorite easy meals because they’re high protein and cook up in a flash: just 2 to 4 minutes! The flavor is melt-in-your-mouth meaty: with a salty, seasoned exterior and a buttery, raw interior. You’ll want to use sushi grade fish here. Sear it up in a hot pan, and it’s one of the most impressive meals you can make!
Tips for buying ahi tuna steak
You’ll want a great piece of fish for this tuna steak recipe. Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. It’s sold as large thick steaks at the grocery, not thin fillets like with other types of fish. Here’s what to look for when buying tuna steaks:
Consider sushi or sashimi grade. The best quality tuna steaks are often marked “sushi” or “sashimi” grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.
Check at the fish counter. You should be able to find ahi tuna steaks at your local grocery counter.
Look for frozen steaks. Or, it’s possible that your grocery might have frozen steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to thaw the night before in the refrigerator.
Find wild caught. Fish that is wild caught is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
How to cook tuna steak
How to cook tuna steak? It takes just 2 to 4 minutes, so it goes quickly! Here are the basic steps to the process, or you can jump right to the recipe to get started!
Allow it to come to room temperature first! This is important: otherwise the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. It makes a big difference!
Season it liberally. Coat it with salt and pepper, as shown in the photo below. We use about ¾ teaspoon for every 8 ounces.
Cook 1 to 2 minutes per side, and use a food thermometer to assess temperature (130 degrees Fahrenheit). Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
Rest for 2 minutes. This helps it to set and become easier to cut.
Can you cook it medium instead of rare?
In some cases you may not want the ahi tuna completely raw on the inside, like for children or pregnant women. You can cook tuna steaks to medium, too! They are just as meaty and delicious. Here’s what to know:
Cook the tuna steak slightly longer, until it’s no longer pink on the inside but still tender. The steak will look gray the entire way through instead of just on the outside.
Check for an internal temperature around 135 degrees Fahrenheit.
Sauces for this tuna steak recipe
Want a sauce to serve with this tuna steak recipe? Here are a few tasty serving ideas:
Garlic Herb Sauce: This Garlic Herb Sauce is Mediterranean-style with lemon, parsley, garlic, butter and capers: and it makes the fish sing.
Hoisin Sauce: For Asian-style flavors, try purchased hoisin sauce for dipping: it’s quick and easy and packed with savory flavor.
Ponzu Sauce: Ponzu sauce is a Japanese dipping sauce made with soy sauce and citrus juice. Try this Ponzu Sauce recipe.
Sides for tuna steak
Just about anything can pair with ahi tuna steaks to make them into a healthy dinner. Here are a few ideas for quick sides that can be made in the time it takes to rest and cook the tuna steak:
Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides to get a nice even coating (about ¾ teaspoon kosher salt for 8 ounces).
Heat the oil in a medium skillet over medium high heat.
Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately, with the sauce if desired.
Notes
*Frozen is okay, just thaw it in the refrigerator before serving.
Category:Fish
Method:Seared
Keywords: Tuna steak, tuna steak recipe, how to cook tuna steak
We have a new favorite recipe in our winter rotation: this vegan ramen! My plant-based riff on the Japanese noodle soup is warming, comforting, and intensely flavorful. It starts with a rich mushroom broth, which I spike with miso paste for extra umami…
We have a new favorite recipe in our winter rotation: this vegan ramen! My plant-based riff on the Japanese noodle soup is warming, comforting, and intensely flavorful. It starts with a rich mushroom broth, which I spike with miso paste for extra umami. Then, I add chewy ramen noodles, savory baked tofu, and loads of fresh toppings–sautéed mushrooms, bok choy, green onions, and daikon radish. A swirl of chili crisp takes it over the top. Ramen is a Japanese preparation of Chinese wheat noodles, and it has been eaten throughout Japan for over a century. You can find tons of […]
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