Beautiful and so easy and something red for Valentine’s Day.
These days when I’m trying to make things move a little slower I’m doing a stir-fry. Now does that make sense. A slow day but with a quick fast dish at the end of the day.
I’ve always got some shrimp in my freezer. In fact, when the x-large goes on sale here, I will buy 2-3 bags and put in my freezer for last-minute dishes like this or a quick shrimp cocktail. So, I can have a slow and relaxing day doing whatever I want and wait until the last-minute and do a quick dinner to feed the hungry.
I’ve been busy trying to catch up on all these new movies that I’ve missed out for the last few weeks, getting back into craft circle and trying to come up with a couple of projects I would like to make for the year, and still working on getting the outdoor kitchen finished up. I bought a cool copper vessel type sink to use but still have not had the granite cut or picked out a faucet to match the sink. Gotta get this done because before you know it we are going to want to be outside again.
Back to this dish — as I said I had some shrimp and I had just bought some red chard and found some brown rice and quinoa pasta in my pantry along with a can of artichokes and I added some sun-dried tomatoes and a little parmesan and with the wave of the magic wand, I had dinner prepared.
When you don’t think there is anything in the house to eat, look around, you may be surprised what you can find and throw together for a delicious, quick and healthy dinner.
BLAST FROM THE PAST: Thai Tuna Wonton Chip is a recipe I use to make for catering. I need to make this soon and get some better pictures of the appetizer. Delicious and pretty healthy.
I love using Dorot frozen crushed garlic cubes. These little cubes come in garlic, basil, cilantro and ginger. I haven’t been able to find the ginger in my stores yet but have seen them in Austin.
- 4-5 leaves (with stems) of red chard
- 2 Tbsp. olive oil
- 1 c. onion, cut in slivers
- 1 # shrimp, shelled and de-vined
- 1/2 can artichokes
- 1/2 c. sun-dried tomatoes, cut in strips
- 1 lemon
- 3 cloves garlic, minced (I used the frozen cubes from Durot)
- pasta (I used quinoa and brown rice cork screw pasta from Trader Joe's)
- 1/2 c. grated Parmesan cheese
- Fold the red chard in half and cut the stems out (where it starts to get thick), then slice the stems into 1/2-3/4" pieces. Set aside and keep separate from the leaves. Roll the leaves together in a bundle and cut in 1/2-3/4" strips.
- Heat the olive oil in a skillet until it starts to shimmer. Add the stem part only of the chard and the onions and saute until the onions start to get translucent then add the garlic. Saute for 1-2 minutes more stirring constantly. Add in the chard leaves, shrimp, sun-dried tomatoes, and artichokes and toss until the shrimp have turned pink. Squeeze one lemon over the dish and stir again.
- Add in the cooked pasta, mix and sprinkle with parmesan cheese.