all things food
The easiest grilled salmon recipe with a delicious lemon caper sauce. A healthy 10-minute recipe perfect for lunch or dinner served with salad. Ingredients and Substitutions How to grill salmon How long to marinate salmon Fish tends to marinade very q…
Easy shrimp tacos with fresh avocado and sour cream sauce is the perfect fast dinner recipe and great for feeding a crowd. I am a taco obsessive. If tacos are on the menu, you can bet I’m going to order them. But as is the case with most things,…
Thai-inspired Red Curry Salmon is simmered in an incredibly tasty coconut red curry sauce with bell peppers, garlic and onions. Red Curry Salmon Red Curry Salmon is a quick and flavorful salmon recipe, perfect for those busy nights when you want someth…
Easy Shrimp Aglio e Olio is the simplest, most delicious pasta recipe you can make. The perfect dinner recipe for weeknight meals. Ingredients and Substitutions How to make Shrimp Aglio e Olio How long to cook shrimp Shrimp (or prawns) cook very…
This quick and easy shrimp scampi pasta recipe is ready in 15 minutes. Garlic, chilli, herbs and fresh lemon in a white wine butter sauce is perfect with the juicy shrimp and al dente pasta. Ingredients Needed Can I use frozen shrimp for shrimp scampi…
From easy shrimp pastas to show stopping garlic butter grilled prawns, these shrimp recipes are guaranteed to delight. Shrimp is one of the best quick-cooking proteins and is always delicious, healthy and versatile. Shrimp pasta recipes We have a LOT …
This Creamy Tuscan Salmon recipe is totally restaurant quality, but super easy to make! Perfectly pan-seared salmon, drowning in a creamy parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil. It’s the perfect summer meal and is done in 30 minutes! Originally published May 7, 2020. The other day Eric removed the couch cushions and…
This Creamy Tuscan Salmon recipe is totally restaurant quality, but super easy to make! Perfectly pan-seared salmon, drowning in a creamy parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil. It’s the perfect summer meal and is done in 30 minutes! Originally published May 7, 2020.
The other day Eric removed the couch cushions and started investigating. I fled the room, because as a mother of 4, I have no desire to know what lies beneath, so to speak. That is just something that is better left unknown. Out of sight out of mind is my mantra when it comes to Stuff In The Couch. I have enough crap to worry about above ground, like the constant pile of shoes by the back door, or the state of the toilet.
Anyway, Eric decided to dive into the couch and from the other room, I heard him make repeated exclamations of surprise, and what sounded like counting. Counting? Oh dear. I didn’t ask, because as I said, ignorance is bliss when it comes to couch specimens, but then he shouted, “TWENTY-ONE!!” That was the number of Charlotte’s socks he pulled out of the armchair in our living room.
Apparently every day after school (this habit predates Covid apparently) she cozies up in our big stuffy green armchair with a nice book, then she takes off her socks and drops them on the floor. Then at some point I yell at her to pick up her darn socks and put them in the hamper, do I look like a maid? So she eliminated such interruptions by stuffing the worn socks under the cushions of the chair. Voila.
The only reason I didn’t lose my cool completely was because I remember doing this sort of stuff as a kid. And my grievances were way worse than socks. Shh don’t tell her. At least now I know why Charlotte NEVER has any socks in the drawer, even when I’ve just done laundry.
Maybe I’ll punish her by making her make me this Creamy Tuscan Salmon for dinner. It’s so easy, I bet she could do it on her own.
What could be better than perfectly seared salmon, with a buttery soft interior, swimming in a creamy cheesy sauce? It’s really more than a cream sauce though, because of the cherry tomatoes and spinach and basil. I’m telling you guys, creamy tuscan salmon is the best way to use up that summer produce! Especially if you have your own garden.
This Tuscan salmon recipe has so many amazing flavors. Full instructions can be found in the recipe card below!
First we start off by searing the salmon in a flaming hot pan. If you can never get those beautiful brown marks when you sear meat, it’s because your pan isn’t hot enough. I like to use my cast iron skillet to achieve Crisp Level Ultimate, but a regular pan will work fine too; just make sure to preheat it. Just like you would preheat the oven. Turn the burner on to medium high, and let the dry pan sit on the burner for at least 3 minutes, or up to 5. Don’t add your olive oil to a cold pan and then turn on the heat, it will just start smoking.
Add the olive oil and swirl to coat. It will shimmer immediately because your pan is super hot. Then add the salmon immediately, before the oil has a chance to smoke. Then DON’T TOUCH IT again until you are ready to flip it a couple minutes later. If you move it around it won’t have a chance to sear.
Remove the salmon and make the creamy parmesan sauce. Fry some garlic in butter, add some cherry tomatoes, pour cream over the top, then let some spinach and basil wilt in the warm sauce. That’s IT. It’s so delicious, and it’s done in less than 30 minutes. Plus it’s healthy to boot. I mean, besides the cream. But eating healthy fish and healthy spinach totally cancels out the cream, right?? Right. At least that’s what the corona quarantine told me.
P.S. Update! I love to serve this salmon with Cheddar Bay Biscuits. A cheesy buttery biscuit is JUST what you need to help you mop up all this sauce! Oh yeah.
There are plenty of delicious ways you can serve up your Creamy Tuscan Salmon!
Enjoy it as a lighter dinner option on its own, or make it into a heartier meal by serving it over a pile of cooked pasta. The extra cream sauce makes the perfect creamy pasta sauce!
It’s also delicious with roasted potatoes, mashed potatoes, rice, or cauliflower rice. You could also make The Best Garlic Bread of Your Life and use it to sop up all the extra creamy sauce – yum!
If you happen to have leftovers of this Creamy Tuscan Salmon, it can be stored in in the fridge for 3-4 days. To reheat, place the salmon and sauce in a covered baking dish (covering with foil is fine!) and warm at 275ºF for about 15 minutes, until heated through. Low and slow reheating keeps the salmon from drying out.
Let’s be honest though…sometimes, ain’t nobody got time for that. You can microwave it. The world will not end. The salmon WILL become more cooked, and a little dryer, but with the creamy sauce it still makes a good fast lunch when the oven isn’t an option. Cover it with a lid or piece of waxed paper and use the low setting, if you have one.
I don’t recommend freezing it, because the texture of the sauce won’t hold up when thawed.
Making the best tasting salmon is all about texture. To create the crisp exterior of the salmon, you need to start with a super hot pan and let the salmon filets sear without moving them around. Then, you STOP cooking them. The best fresh salmon is tender and moist on the inside, crisp and well seasoned on the outside. Honestly, at that point all you need is a squeeze of lemon, but adding a cream sauce and veggies just takes it over the top.
One serving of this creamy Tuscan salmon has just 443 calories. It’s a great light and healthy meal, but can definitely be bulked up with rice or pasta!
Salmon itself has a mild buttery flavor, so it pairs beautifully with the creamy, garlicky sauce and doesn’t overwhelm the delicate flavors of the summer vegetables. In this recipe the fresh basil is the perfect foil for the mild salmon, but salmon is an outstanding vehicle for a ton of different flavors.
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Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It’s super filling, delicious, and easy to make!
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Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!
I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)
Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.
Here’s what you’ll need to make this lemon shrimp and bean stew recipe:
It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:
Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.
I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!
This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!
See how we calculate recipe costs here.
If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.
Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.
Add 3 Tbsp salted butter and 2 cloves minced garlic.
Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed white beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.
Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.
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My favorite sheet pan dinners make it easy to have a delicious home-cooked meal on the table, every night of the week. These healthy sheet pan recipes are totally fuss-free. Line your pans for speedy cleanup! Quick and Easy Sheet Pan Dinners If you’ve …
This Shrimp Po’ Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!
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Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… they make me think me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich anytime.
To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.
The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.
This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!
During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.
Here’s what you’ll need to make this shrimp po’ boy recipe:
Nope! Shrimp po’ boys are probably the most popular, but you can have any type of filling you desire. A little walk down the streets of New Orleans, and you’ll find po’ boys stuffed with anything from roast beef and gravy to fried oysters or catfish and even alligator sausage! You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu.
The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!
See how we calculate recipe costs here.
To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.
First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.
Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.
It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!
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