Meet Miss Jones

Can you tell I’m a sucker for shrimp? I’m pretty sure I could eat them all day long. I know I’ve posted many a shrimp recipe, but I make no apologies. While I’m Florida, the shrimp are bountiful, and I welcome them to my kitchen with open arms.

I had a box of Orzo hanging out in my cabinet, along with some corn and a bit of asparagus, so I put them all together and found this Grilled Jerk Shrimp Orzo salad recipe on Taste of Home. At the time, I didn’t have a grill (although thanks to the cow, a little tabletop grill is now cozied up on our porch). I also didn’t have a red pepper, but I was pretty happy with how my adaptation turned out. It calls for jerk seasoning, but I was batting zero on that as well, so I just mixed up some of my own with this Homemade Jamaican Jerk Seasoning.

Jerk Shrimp Orzo Salad

Adapted from Taste of Home

Serves 2 as a main, or 4 if you’re adding sides

• 1 large ear sweet corn, husked
• 1 teaspoon olive oil
• 1/3 cup uncooked whole wheat orzo pasta
• 6 fresh asparagus spears, trimmed
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon jerk seasoning
• 1 small sweet red pepper, chopped (optional)

DRESSING:

• 2 tablespoons white vinegar
• 1 tablespoon water
• 1 tablespoon lime juice (lemon works as well)
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Rub the shrimp with the jerk seasoning and set aside.

Cook orzo according to package directions. Drain and rinse in cold water; set aside.

Place the corn cob base in a shallow bowl and cut kernels off of the cob (the bowl helps to catch stray kernels). Discard cob. Heat 1tbsp butter and a little bit of coconut oil (if you have it) in a skillet over medium heat. Add the trimmed asparagus and cook for 3 minutes. Add the shrimp and cook until the asparagus is just starting to get tender (about 2 more minutes). Add the corn kernels. Cook until the asparagus is cooked through and the shrimp turn pink, turning once. Remove from heat.

Cut asparagus into 1-in. pieces (I found that kitchen shears were the easiest since the asparagus is already mixed with the other vegetables). Place the shrimp/veggie mixture, orzo and pepper (if using) in a medium bowl. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

Enjoy, preferably with the back door propped open and your feet kicked up.

Tomatillos are a bit of an odd vegetable. Actually, they’re a fruit–a cross between a tomato and a cape gooseberry. Tomatillos can usually be found in traditional salsa verde and other authentic green latin sauces. They have a thin husk, similar to corn husk, and when they’re ripe they’ll start to crack it open so that you can see the fruit peeking through. I’ve passed them many times at our grocery store, nestled in a small basket that sits between the larger displays of tomatos and onions.

I was never adventurous enough to look up a recipe on my own, but when one of my favorite food bloggers, Erin (from Fresh365) posted the following recipe a while back, I knew it was time to get crazy and buy some tomatillos. This soup is easy, uses simple ingredients, and tastes incredible. Be forewarned, it’s definitely got some spice to it. If you want a little less heat, use only one jalapeno instead of two.

Tomatillo Soup

(via Fresh 365)
serves 4

• 2 T olive oil
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 2 ears fresh corn, husked
• 2 jalapenos, seeded and minced
• 10-15 medium tomatillos, chopped
• 2 c water
• juice of 2 limes
• 1 t honey
• 2 t salt
• 1 t cumin
• 1/2 c chopped cilantro
• 1 c cooked rice (I used basmati)
• 1 avocado, peeled, pitted and cut into slices

In a large sauté pan, heat oil over medium-high heat. Add onion and garlic, stirring, and sauté 5 minutes, until onion is translucent. With a serrated knife, cut kernels from the ears of corn, directly into pan. Stirring, add jalapenos and sauté 2 minutes. Add tomatillos, water, lime juice, honey, salt, cumin and cilantro. Bring to a boil, then reduce heat, and simmer 10 minutes. Stir in cooked rice, and simmer, 5 minutes. Season to taste. Remove from heat and ladle into soup bowls. Top with avocado slices.

I also topped mine with fresh corn chips: cut 10 to 12 corn flour tortillas into six pieces and sprinkle with kosher salt and a squeeze of lime. Place on a baking sheet, and bake uncovered for seven minutes at 425 degrees.

At Community Dinner last night enjoying lots of delicious summer salads with friends.

No Friday Faves today–I’m taking full advantage of this first week of The August Break (since I’ve been super busy). Look for them next Friday. Happy Weekend to you!