Baked Butternut Squash Pancake with Orange Blackberry Bourbon Compote

On New Year’s Day, I wanted to make a special breakfast for my honey but I wanted it to be good for me, too, after all the holiday indulgences. I hadn’t planned anything ahead of time so I had to scrounge in the fridge, and I saw that we had a bunch of leftover butternut squash from a risotto Chris had made for a dinner party. A quick Google search led me to this recipe, which I revised a little to make it SCD legal and, um, possible.

You see, I have a problem making paleo pancakes. No matter how many times I try, I can’t get it right. I try high heat, low heat, medium heat, cast iron, non-stick ceramic, lots of oil, a little oil, and I inevitably end up with an infuriating glop of pancake mush or burned little pucks. Even when the people who write the recipes swear that this is the best/easiest/simplest paleo pancake ever. I tried frying this batter and the first attempt had to be rinsed down the drain, so I improvised and decided to bake the rest of the batter instead. And, guess what!? It turned out to be delicious! It was also easier and less messy than frying individual pancakes, making this a perfect addition to a low-key weekend breakfast.

Here is what the pancake looks like coming out of the oven. You can kind of see how the edges are pulling away from the pan.

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And voila. Breakfast. I ate mine without maple syrup and it was still sweet and moist.

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Baked Butternut Squash Pancake Ingredients (serves 4-6)

  • 2 cups butternut squash, peeled and cubed
  • 3/4 cup almond flour
  • 3 tablespoons honey
  • 1/3 cup coconut butter
  • 3 large eggs
  • heaping 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons butter

Orange Blackberry Bourbon Compote Ingredients

  • 1 small carton blackberries
  • 2 tablespoons honey
  • zest of 1/2 orange
  • 1 tablespoon bourbon (or feel free to replace with juice)

Baked Butternut Squash Pancake with Orange Blackberry Bourbon Compote Method

  • Place a cast iron pan on a middle rack in the oven and preheat to 400 degrees Fahrenheit.
  • Meanwhile, combine all compote ingredients in a small saucepan over high heat and bring to a boil. Reduce heat to medium and let cook for 30-45 minutes, until the fruit is broken down and the liquid somewhat reduced. Remove from heat to let thicken.
  • Place all pancake ingredients, except butter, in a food processor and blend until very smooth.
  • Once the oven is preheated, add the butter to the preheated pan and swirl to coat. Pour pancake batter into the pan. Bake 18-20 minutes, until the top is set and golden and the sides of the pancake are pulling away from the pan. Slice and serve with a generous spoonful of compote, and maple syrup (ok for paleo, not for SCD!).
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Marinated Pork Tenderloin with Orange Ginger Butternut Squash Puree

Last week I learned that you can spiralize butternut squash. I mean. This changes my life. Here is a video on that, completely unrelated to the rest of my post:

You can see that you end up with a lot of leftover squash that you can’t spiralize. So, I had the butts of two large butternut squash and some leftover cores that I needed to use. I’m a little tired of just plain old roasted veggies right now, so I decided to step it up a notch by making a puree. It was inspired by this recipe, which I’m sure is delicious as is, but I tweaked it so it would pair better with the pork tenderloin and marinade I planned to serve with it. The pork, by the way, is a variation on this recipe, which is probably my favorite pork tenderloin recipe of all time.

Let’s take a second to look at some of the nutritional highlights of this meal. Pork tenderloin has a similar nutrition profile to skinless chicken breast, which means it is a very lean source of quality protein. It also happens to be relatively inexpensive (I paid a little over $7.00 for a tenderloin that feeds my husband and I two meals each) and very easy to prepare. Butternut squash is also very healthy; it is a great source of vitamins A, C, and B6, and it is also high in potassium and folate, along with other vitamins and minerals. It also contains a lot of the antioxidant beta carotene and has anti-inflammatory and insulin regulating properties as well. This makes it a great grain-free and potato-free source of carbohydrates. Combine all that with a healthy dose of fresh ginger, which is famous for its soothing and anti-inflammatory effects on the GI tract, along with fresh orange zest and juice, and you can see that this meal is as healthy as it is delicious.

Did I mention that this is also a perfect fall dinner? Last night marked a very important seasonal shift in the lives of desert dwellers: the First Open Window Night. My husband and I took our greyhound on a walk around 8:00 last night and I almost wished I had a sweater. So when we got home we opened all the windows, made a cup of cinnamon spice tea, and luxuriated in the first delicious hint of fall in the air. It was a happy coincidence that we had also eaten a fragrant fall classic for dinner. When we were finishing, Chris looked at me and did his best Gordon Ramsay impression, “What a shame. I wish there was a little more.” I have a feeling there will be plenty more of this meal in the future.

Here are all your marinade ingredients, and what it looks like when you are marinading your pork tenderloin.p1000861p1000862

You can see here the butternut squash going into the oven and coming out, when they are glistening and soft and just beginning to brown.

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And here is the final product:p1000868 p1000867

Marinated Pork Tenderloin Ingredients

  • 1 Pork Tenderloin (whatever size works for the crowd you need to feed)
  • 1/2 cup coconut aminos
  • 1/2 cup marsala cooking wine (or any dry red wine plus an extra tablespoon of honey to be completely SCD compliant)
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • juice of 1/2 an orange
  • 3 tablespoons finely minced sweet onion or shallot
  • 1 tablespoon dried herbes de provence (no salt added)
  • 1 tablespoon fresh grated ginger

Orange Ginger Butternut Squash Puree Ingredients

  • 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • zest of 1 orange
  • juice of 1/2 an orange
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1/2 teaspoon fresh grated ginger
  • dash of cinnamon
  • salt to taste

Marinated Pork Tenderloin Method

  • Combine all marinade ingredients.*
  • Place the tenderloin in a small casserole dish or large bowl, and add just enough marinade to cover it half way. Marinate 1-2 hours, turning over halfway through.
  • Meanwhile, place reserved marinade in a small saucepan. Bring to a boil. Boil for 15 minutes, then reduce heat and let simmer until significantly reduced, about 1 hour.
  • Grill pork tenderloin over medium-high heat for 20-30 minutes, until a thermometer inserted in the thickest part reads at least 145 degrees Fahrenheit. Let rest at least 3 minutes to continue cooking; then, slice into medallions. Top with a generous spoonful of reduced marinade to serve.

Orange Ginger Butternut Squash Puree Method

  • Preheat oven to 400 degrees Fahrenheit
  • Toss cubed squash with olive oil and a generous dash of salt. Spread out in a thin layer on a parchment paper covered cookie sheet.
  • Roast about 40 minutes, depending on size of cube, until the squash is very soft and just starting to brown in some places.
  • Place squash in food processor along with all other remaining ingredients. Process until very smooth. Taste and adjust seasoning as desired.

*Note: This marinade is the bomb.com so I purposefully make extra to use later on in the week. It is great on grilled seafood, pork, and chicken. You can even use it as a quick stir fry sauce. Tonight we’ll be using the leftovers to jazz up chicken, pepper, onion, and pineapple kabobs. But, if you don’t foresee another use for it, you can always halve the recipe to prevent waste.

Steak Sandwiches with Spicy Aioli

Steak Sandwiches with Spicy Aioli 

My husband recently went out of town for business for the day, and went with coworkers to a restaurant where he got a steak sandwich. He couldn’t stop talking about it. He really was inspired to make something similar at home. I love a good sandwich, so I got behind that. Plus, it gave us an opportunity to experiment and try to create something without a recipe at all. Here is the sandwich assembly station:p1000768

And, yeah, here is the final product. It’s kind of embarrassing to look at, actually. As you can probably guess, this might not be the best option to eat if you care at all about eating like a lady. But it was delicious. Chris said that if this sandwich were on the menu at our favorite local burger joint, he would order it instead of the classic cheeseburger (grain-free bun and all!). That is a big deal, you guys. p1000770

Steak Sandwiches with Spicy Aioli Ingredients

  • 4 grain-free hamburger buns (I used Danielle Walker’s recipe, of course)
  • 1/2 cup grated mild white cheese (I used a raw white cheddar)

Steak

  • 1 ribeye steak
  • sea salt to taste
  • black pepper to taste

Caramelized Onions and Mushrooms

  • 2 small yellow onions, sliced very thinly
  • 1 1/2 cups sliced baby bella mushrooms
  • 2 tablespoons butter

Spicy Aioli

  • 1 cup avocado oil
  • 1 egg (pasteurized if possible)
  • juice of one large lemon
  • 2 teaspoons dijon mustard
  • 3 cloves garlic, minced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chipotle powder
  • 1-2 teaspoons sambal oelek or other hot sauce of choice

Method

  • Heat the butter in a large pan over medium heat. Add the mushrooms and onions. Turn heat down to low and cook, stirring occasionally, until the onions are soft and golden (but not brown) and the mushrooms are tender. The longer and slower you can cook your onions, the better!
  • Meanwhile, season your steaks with a generous shake of salt and pepper on both sides, and leave at room temperature for about 30 minutes.
  • Make the aioli. Place the egg, lemon juice, and dijon mustard together in a blender or food processor. Slowly, drop by drop, add the oil until it emulsifies. Then add in all remaining ingredients and blend until well incorporated. Place in the refrigerator until it’s time to assemble sandwiches.
  • Sear the steaks over medium-high flame for about 5-7 minutes on each side depending on thickness, until a thermometer reads 135-140 degrees (if you like your meat medium). Let rest 5 minutes.
  • Slice the meat thinly. Layer the meat, then cheese, then onions, then mayonnaise on a bun. Make sure you have plenty of napkins handy and dig in!

Grilled Shrimp Salad with Honey Lime Cumin Vinaigrette

The blog posts have been slowing down. In part that’s because WE FINALLY GOT A GRILL! I know, I know, we’re like the last adult human beings on earth to acquire a grill.

Here is a very blurry picture of my handsome husband grilling. This is why you should use real cameras, folks, instead of your smudged phone camera.

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So, since we are newbies when it comes to grilling, we have spent the last few weeks grilling a lot, but most of the stuff we have made has either been too simple to warrant a post, or has been pretty much an exact replica of somebody else’s recipe. Also, I’ve been working my usual research job, teaching, and returning to yoga (which is a really big deal since I’ve basically lived on the couch for the last year!) so I’ve been a little busier than usual. I’ll post some recipe reviews of our more successful grilling sessions later (including a post about those kebabs in the picture above), but today I will post my very first grill-involved personal invention.

I’m really excited about this recipe, you guys. For one thing, it doesn’t require me to cook anything at all inside. That’s a big deal in the desert in the summer, when the last thing you want to do is turn on an oven inside the precious cool oasis of your house. Secondly, it involves crunchy, fresh raw veggies that I actually seem to tolerate really well! And, of course, it tastes so good. The salad dressing is really light and just adds a hint of tangy-sweet flavor to the salad without overpowering the taste of the veggies.

The inspiration for this dish was one of my husband’s summer favorites: http://allrecipes.com/recipe/mexican-shrimp-cocktail/. It’s really good, but I mean, every variation of the recipe includes stuff like clamato juice (hello, MSG and HFCS), ketchup, and even orange soda, so I wanted to find something that would be just as refreshing and flavorful but a little better for us.

Here are the basics. Not everything would fit on the cutting board, but you get the idea, right?p1000726

The shrimpies get a quick toss in the marinade/salad dressing. p1000728

Then you chop up all the veggies.p1000729

Finish off your salad dressing.p1000730

Toss it with the veggies. p1000731

And serve. Yum. It looks like a tropical vacation on a plate!p1000732

Grilled Shrimp Salad with Honey Lime Cumin Vinaigrette Ingredients (Serves 4)

  • 1 pound large shrimp, cleaned and deveined, tail on or off (your preference)
  • 2 cucumbers, peeled, seeded, and thinly sliced
  • 1/2 red onion, peeled and thinly sliced
  • 12 oz. cherry tomatoes, thinly sliced
  • 2 avocados, diced*
  • 1 jalapeno, seeded and very finely chopped
  • 1/2 bunch cilantro (about 3/4 cup)
  • juice of 4 limes
  • 1/2 cup avocado oil (or other light-tasting oil)
  • 2 tablespoons honey
  • 3/4 teaspoons cumin
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Penzey’s Arizona Dreaming seasoning mix (optional)

*If you are planning on eating the whole salad right away, mix the avocados in with the rest of the veggies. Otherwise, chop up one just before eating and serve separately.

Method

  • First mix up your marinade/salad dressing by combining the lime juice, avocado oil, honey, cumin, sea salt, and black pepper. Reserve half and set aside for later. Pour the other half over your shrimp.
  • If you are using the Arizona Dreaming seasoning, sprinkle generously over the shrimp (as in the picture) and toss the shrimp with the seasoning and marinade to coat. If you are skipping the seasoning, you may want to sprinkle a little paprika and cayenne on the shrimp for a bit of color and heat.
  • Send your sweet husband outside with the shrimp. Grill over medium heat until curled, white, and opaque throughout.
  • Meanwhile, toss all the chopped veggies except for the cilantro together in a bowl. I chop my veggies in the food processor so they are more uniform.
  • Place the reserved dressing in a food processor and add the cilantro. Pulse until the cilantro is finely chopped. Toss salad dressing with veggies. Taste and adjust seasoning.
  • That’s it. Serve with grilled shrimp and fresh fruit, if desired.

Salmon Fillets and Hazelnuts in Lemon Dill Mayonnaise

Confession: I got the inspiration for this recipe on the back of a package of frozen wild-caught salmon fillets from Costco. I ended up changing it pretty substantially (the original called for fat-free mayonnaise!?) but I think it turned out pretty delish. It also looks kind of fancy. This was so simple to make–it was only about 10 minutes of active time in the kitchen for both the fish and the veggies–but it was tasty and pretty enough that I would not hesitate to serve it to guests.

Cooking fish in mayo sounds kind of weird, but it yields a really moist and flavorful dish. Seriously. Try it.

Snuggle your salmon fillets into a parchment-paper lined roasting pan. These look kind of frozen but really they were pretty much thawed.p1000649

Pour over the mayo and then sprinkle the hazelnuts and lemon zest on top.p1000650

The end! Serve on top of veggies of choice.p1000651p1000652

Salmon Fillets and Hazelnuts in Lemon Dill Mayonnaise Ingredients (Serves 2-4, depending on serving of salmon)

  • 2 fresh salmon fillets
  • 1/3 cup raw chopped hazelnuts
  • juice and zest of 1 lemon
  • 1 cup avocado oil (or other light-tasting oil like grapeseed, coconut, or non-virgin olive oil or some combination of the above)
  • 1 egg*
  • 2 teaspoons dijon mustard
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Method

  • Preheat oven to 400 degrees Fahrenheit.
  • Place salmon fillets in casserole dish lined with parchment paper.
  • Add egg, dijon mustard, and lemon juice to food processor. Process until combined. Pour in the 1 cup oil, drop by drop, until the mixture emulsifies.
  • Add dill, salt, and pepper to food processor and pulse several times, until combined.
  • Pour half the mayonnaise over the salmon fillets. Top with hazelnuts and lemon zest. Bake about 30 minutes, until thermometer reads at least 145 degrees Fahrenheit. Save the other half of the mayo for whatever you like later in the week–it would be great mixed with some canned tuna, onions, and hard-boiled eggs for a quick tuna salad.
  • Serve salmon over veggies of choice (pictured here with roasted asparagus tossed with just a bit of olive oil, salt, and pepper). If you like, you can spoon a bit of the baked mayo juices over the veggies for even more flavor.

*Again, exercise caution when using raw eggs. I use these and recommend them to anyone serving young kids, pregnant women, the elderly, or people who may have a compromised immune system. Or, look into pasteurizing your own eggs at home. In this dish it’s not a big deal because the eggs in the mayonnaise will get cooked, but if you plan on serving the leftover mayo raw please be careful. There are a lot of sources arguing that raw eggs (especially from pastured chickens) represent only a very tiny risk salmonella risk, but it’s a risk I’d rather not take since I can so easily avoid it.

Portabella Beef Stacks with Garlic Basil Mayonnaise and Wilted Spinach

We went to Costco last weekend with Chris’s mom and sister and we discovered the biggest mushrooms in the world. I had not planned on cooking with mushroom caps, but we couldn’t pass these up.

Is it portobello, portobella, portabello, or portabella? Nobody knows! I looked it up and they are all acceptable variants, but “The Mushroom Council” goes with the double a spelling, so I will, too. I wouldn’t want to cross The Mushroom Council.

Anyway, I think the nutritional value of mushrooms is underappreciated. They are an excellent source of selenium and a very good source of most B vitamins. They contain substances that balance the immune system. That is, they don’t just rev up the immune system, which is bad for people with autoimmune disorders who already have an out-of-control immune system; they actually alter the way the immune system works to encourage appropriate and balanced immune response. They also block production of pro-inflammatory molecules, which can help reduce or prevent chronic inflammation. Double bonus for us!

In addition to all this, mushrooms are a culinary delight. They are simple to cook and they develop a wonderful meaty texture and earthy flavor. While they pack a big punch, they are really low in calories. We are talking around 30 calories for an entire mushroom cap, which can make mushrooms a great choice for people who are actively trying to lose weight.

When we got home with our Costco haul I went to work figuring out how best to use our mushroom treasures, and this is what I invented, loosely inspired by Everyday Paleo’s Basil Pork Burgers, which we have made and loved many times.

Prep your veggie ingredients.p1000599

Start with the mayo so you can have it prepped and can keep it refrigerated until ready to serve. I learned to make homemade mayo thanks to Everyday Paleo. Here is her demo. Her basic mayo recipe has never failed me and is one of very few recipes I know by heart! Here I take her basic mayo recipe (already mixed up in the bottom of the food processor) and add in seasoning and fresh basil and garlic. p1000602

Now on to the mushrooms. See what I mean? Biggest. Mushrooms. Ever.p1000596

This is what they should look like cleaned out. You can still see a little texture where the gills were but most of them have been scooped out.p1000597

Here they are ready to go into the oven.p1000598

While they are baking, get your beef patties on the stove.p1000606

And your wilted spinach.p1000605

When the beef, spinach, and mushrooms are all done cooking, assemble!p1000607

Then pull your mayo out of the fridge and add a generous dollop. Devour. This is SCD legal food that is guaranteed to make you totally forget you are “on a diet.” p1000608

Portabella Beef Stack Ingredients (Serves 4)

  • 4 portabella mushroom caps, woody stems and gills removed
  • 1 pound ground beef
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/3 cup fresh chopped basil
  • olive oil

Wilted Spinach Ingredients

  • 5 ounces raw baby spinach
  • 1 onion, diced
  • 2 slices bacon
  • 1/3 cup chicken stock
  • 1 tablespoon scd-legal balsamic vinegar
  • salt and pepper to taste

Garlic Basil Mayonnaise Ingredients

  • 1 egg*
  • 1 cup avocado oil (or other mild-tasting oil such as not extra virgin olive oil, grapeseed oil, coconut oil, or a blend of these)
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared yellow mustard
  • 3 cloves garlic, finely minced**
  • 1/2 cup fresh basil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper

Method

Garlic Basil Mayo

  • Put the egg, lemon juice, and mustard in a blender or food processor. Blend until combined.
  • Add the oil, drop by drop. It will take some time but eventually the mixture will emulsify and thicken. Once it does, turn the food processor or blender off. You don’t want to overprocess.
  • Add the basil, garlic, oil, salt, and pepper. Blend again just until well combined. Refrigerate until ready to use.

Portabella Beef Stacks

  • Preheat oven to 400 degrees Fahrenheit.
  • Drizzle a bit of olive oil over each mushroom cap, rub it all over both sides with your hands, and sprinkle with salt and pepper.
  • Place mushroom caps on a rimmed baking sheet (because they will release a lot of liquid as they cook) and bake for 20-30 minutes depending on size, flipping once.
  • While the mushrooms are baking, combine all remaining ingredients in a bowl. Mix well and shape into 4 patties. Heat a large pan over medium-high heat and sear on both sides, until a thermometer inserted at the thickest point reads 160 degrees Fahrenheit, or until the beef is cooked to your liking.

Wilted Spinach

  • Heat pan until very hot. Add bacon and cook on both sides until crispy and browned. Remove bacon, tear or crumble it into pieces, and set aside.
  • Turn heat to medium and add diced onions. Cook until soft.
  • Add baby spinach and chicken stock. Toss a few times until just wilted and remove from heat. Add balsamic vinegar.
  • Taste and adjust seasoning, adding more salt and pepper until it is seasoned to your liking.

To assemble, place a serving of spinach on each plate. Top with a mushroom cap (hollow part facing upward) and a beef patty. Add a generous dollop of homemade mayo on top, or get fancy and drizzle it across the whole dish.

*I have been eating raw eggs my whole life and have never gotten sick from them. Food poisoning can be especially dangerous for people with IBD, however, so I have recently switched to using pasteurized eggs if I am planning on eating eggs raw or undercooked. If you are serving this mayo to anyone with a compromised immune system, pregnant women, young children, or the elderly, you should really make an effort to acquire pasteurized whole eggs (they sell them at every Sprouts in my area) or look into pasteurizing your own eggs at home, because salmonella can be quite dangerous for these people.

**Combining oil and garlic or fresh herbs can present a real risk for botulism. Plain homemade mayo (without garlic or herbs) can keep for about a week if it is sealed and refrigerated, but once you add garlic and herbs you need to be extra careful about refrigeration and use or discard within 2-3 days. See this article for additional safety tips.

Lemon Shrimp with Tzatziki

This recipe is inspired by Against All Grain’s Lamb Gyro with Tzatziki. I have tried her recipe as is, and make no mistake, it is good. My husband declared it one of his all-time favorite meals (SCD or not!).

But I had a dilemma when I went to the grocery store recently and they were out of lamb. We have been trying to incorporate more seafood, anyway, so I decided to slightly alter the recipe to make it work for us.

Shrimp are a wonderful source of the powerful anti-inflammatory and antioxidant nutrient astaxanthin. This nutrient suppresses inflammatory messages like tumor necrosis factor alpha, which is actually similar to the way common IBD medications like Humira reduce inflammation in the body. Shrimp are also very high in B vitamins, which patients with IBD sometimes have to receive by injection because of chronic deficiencies, along with selenium and protein. They are a good source of iron, zinc, and several other minerals as well.

And let’s not forget that they are delicious and super fast to prepare!

First prepare your marinade by mixing all these ingredients in a large bowl.P1000442

Throw in the raw shrimpies, toss well, and put them in the fridge for at least 30 minutes to marinate. P1000446

While they are marinating, prepare your tzatziki.P1000443

Combine in a bowl.P1000444

Mix well. I forgot the garlic at first. DON’T FORGET THE GARLIC!P1000445

Once the shrimp have marinaded for awhile and the tzatziki is ready, heat up a large pan until very hot and dump shrimp, along with marinade, into pan. They will cook very quickly so don’t step away.P1000450

Cook, stirring regularly, until the shrimp are pink and curled and the liquid has reduced.P1000451

Serve with veggies of choice (pictured here with my Mediterranean Roasted Veggies) and a generous serving of tzatziki. I tried to make it look pretty for the picture but in reality we mixed it all up and inhaled. This would also be very good on salad greens if you tolerate raw vegetables well.P1000452

Shrimp Ingredients (Serves 3-4)

  • 1 pound raw, cleaned shrimp, 40-60 or larger
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 3 teaspoons salt free Italian seasoning (or equivalent of basil, oregano, and fennel)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Method

  • Combine all ingredients except the shrimp in a bowl and stir to mix.
  • Toss the shrimp in the bowl until evenly coated and let marinade in the refrigerator for about 30 minutes.
  • Heat a skillet until it is very hot. Pour entire contents of bowl into the skillet and cook, stirring frequently, until the shrimp are pink and curled with no translucent spots in the middle and the liquid is somewhat reduced.

Tzatziki Ingredients

  • 1 cup strained plain yogurt
  • ½ cucumber, peeled and grated
  • Juice of 1 lemon
  • 2 cloves garlic, finely minced
  • 1 ½ teaspoons dried dill
  • ½ teaspoon onion powder (or 1 tablespoon grated fresh onion)

Method

  • Combine all ingredients in a bowl and stir. Best if prepared at least 30 minutes ahead of serving so that flavors can meld.