Blue Apron ~ Shrimp and Fresh Gnocchi

I'm back to the cooking again.  Tonight's meal was Shrimp and Fresh Gnocchi with fresh corn, basil and cherry tomatoes.  Although I liked the flavors of the sauce for the shrimp and gnocchi, I found the pasta to be overwhelming.  The sauce was made with fresh corn and roasted tomatoes with a touch of red pepper flakes, cooked in a bit of butter.  This was very flavorful over the shrimp.

Made: July 29, 2017

3 Stars

Blue Apron ~ Shrimp and Squid Ink Spaghetti

I am a big fan of squid ink pasta, so I was really looking forward to this meal of Shrimp and Squid Ink Spaghetti with Sugar Snap Peas.  I was not disappointed.  The snap peas were blanched, so gave the dish a nice crunch.  Lemon juice, garlic, red pepper flakes and forage blanc added a nice kick to the sauce.  A favorite!

Made:  May 21, 2017

5 Stars

Blue Apron ~ Paprika Shrimp and Cheddar Grits

The shrimp was prepared in a tomato/lemon sauce and the cheddar grits were made with fresh corn.  I loved the crunchy corn in the grits.  That made a very nice surprise.  While I loved the shrimp seasoned with smoked paprika and mixed with a tomato - lemon sauce, hubby found it too lemony and ate around the tomato.

Made: Septembe 12, 2016

3 Stars

Blue Apron ~ Shrimp and Squid Ink Spaghetti

About a year ago, I had some squid ink pasta for the first time.  I love it, so I was really looking forward to tonight's meal of Shrimp and Squid Ink Spaghetti with Summer Vegetables and Mint.  This meal was very easy to make, yet very elegant.

While the squid ink spaghetti cooked, I prepared the fresh corn, which was sautéed with a bit of garlic, then cooked with some red pepper flakes, a finely chopped plum tomato and fresh mint.  I then sautéed the shrimp.  Everything was then combined in the pan then served.

Delicious!

5 Stars

Made: July 24, 2016

Blue Apron ~ Spiced Shrimp and Pearl Couscous

I love couscous.  It goes well with any dish.  Tonight is was mixed with Spiced Shrimp and sautéed zucchini.  Before the shrimp was cooked, it was coated in a light summer spice blend of ground fennel, ground turmeric and Aleppo pepper.  The result was a nice light flavor, balanced with tomato sauce and verjus rouge.

I had never heard of verjus rouge.  It is the pressed juice of unripened grapes.  It is used in a way similar to vinegar, but it had a gentler flavor and is a bit more "sweet-tart."

This dish was delicious and definitely one I will try again.

4 Stars

Made: July 9, 2016

Blue Apron ~ Spicy Shrimp Spaghetti

Tonight's dish of Spicy Shrimp Spaghetti with Cabbage and Toasted Breadcrumbs was a snap to make and very tasty.  It is basically a classic spaghetti, except instead of meatballs, the recipe called for shrimp.  In addition, the sauce was made with sautéed cabbage, which gave it a nice flavor.  Although the dish was called "spicy", I guess my palate has been accustomed to Louisiana cuisine.  I wouldn't call this dish "spicy."  I would, however make it again.

5 Stars

Blue Apron ~ Shrimp and Pineapple Fried Rice

Tonight's meal was Shrimp and Pineapple Fried Rice with Toasted Cashews and Sambal Oelek.  It was absolutely delicious!  The rice was made with garlic and lime zest, which really made an interesting layer to this dish.  The sweetness of the pineapple offset the spicy sambal oleic.  We just loved this meal.  I added a crispy Caesar salad to finish the meal.

5 stars.

Blue Apron ~ North African-Spiced Shrimp and Couscous.

North Africa has a diverse culinary tradition that blends European, Arabic and local influences.  This dish combined spicy shrimp, lemon, dates and couscous.  The Ras El Hanout gave this dish the punch.  Although kale is all the rage nowadays, I had never knowingly eaten it before.  Kale was wilted and combined with the couscous and carrots.  The spiced shrimp was placed atop.  The result was a marvelous meal.  Definitely a keeper.

5 Stars

Blue Apron ~ One-Pot Shrimp Perloo

I was really looking forward to this dish.  Perloo is, apparently, a traditional rice and seafood dish of the low country region of the Carolinas and Georgia.  It is similar to Louisiana's jambalaya, with a base of rice, tomato, bell pepper, celery, onion and garlic.  This recipe even called for a Cajun Spice blend.  Unfortunately, something was missing.  The end result was rather bland.  Hubby liked, it, though.

2 Stars

Blue Apron ~ Sauteed Shrimp Sandwiches

The Sautéed Shrimp Sandwiches with Saffron Aioli was delicious!  Definitely a keeper and very quick to make.  I was able to make three sandwiches from the garlic-sautéed shrimp.  The sandwiches were accompanied with a Celery-Parmesan Salad.  The salad was made up of celery, Kalamata Olives, toasted almonds (which I toasted myself!!!) and Parmesan cheese, with a lemon juice and olive oil dressing.  Yummy!

4 Stars

Blue Apron ~ Southern-Style Shrimp and Grits

I am generally not a fan of grits, but Shrimp and Grits is a southern dish and I had never tired it before.  The shrimp was coated in smoked paprika, which is the secret of this dish, before being cooked.  Then it was added to a saute of fresh zucchini and cherry tomatoes and served on a bed of cheesy grits.  The result was amazing!  The grits were very flavorful.  They were made with fresh corn and lemon zest to give it a nice twist.

5 Stars 

Blue Apron ~ Squid Ink Linguine Pasta with Shrimp and Cherry Tomatoes

This dish was fantastic!  The squid ink pasta has a unique flavor and a deep black color.  The accompanying sauce was very easy to prepare.  It was made up of tomato paste, fresh garlic, cherry tomatoes and fresh lemon juice.  All these flavors, plus a dash of crushed red peppers, made this a delightful meal.

I supplemented this meal with a Caesar Salad.

5 Stars.