Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side.

Gina Neely’s Shrimp Spinach Salad with Berries & Feta ¼ cup champagne vinegar 2 Tbsp. Dijon mustard 2 tsp. honey 2 dashes hot sauce ¾ tsp. sea salt, divided ¾ tsp. black pepper, divided 2 ...

½ pound orzo 8 ounces spinach 1 lemon, thinly sliced ¼ cup extra-virgin olive oil 8 ounces crumbled feta cheese Kosher salt and freshly ground pepper ¼ cup tomato paste ¼ cup chopped capers in ...

Ingredients 4 catfish fillets 1 cup shrimp, peeled and deveined 2 cups fresh spinach 1 cup shredded mozzarella cheese ½ cup cream cheese, softened ¼ cup grated Parmesan cheese 2 cloves garlic ...

Preparation 1. Put a pot on medium-high heat. In the pot, bring the water, milk and butter to a boil. 2. Add the grits and a dash of salt and reduce the heat so the grits are at a medium simmer ...

1 pound whole-grain linguine 1/2 cup crumbled feta cheese 1. In a large saucepan over medium, heat the oil. Add the onion and saute until it begins to color, about 4 minutes. Add the garlic and ...

5. Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. Toss until butter and cheese melts and spinach wilts. Serve.

More Information Rice Pilaf Makes 2 servings 1 teaspoon olive oil 1/2 cup sliced onions 1/2 cup long grain white rice 1 cup fat free, low salt chicken broth Salt and freshly ground black pepper ...

Buy uncooked frozen shrimp (peeled, with tail intacts, if possible) and thaw it yourself. A pound, which makes a single layer in a 12-inch baking dish, will serve four.