For this month I will post recipes using Ham and / or Shrimp. At the bottom of the post are ways to search the monthly recipe theme from previous months. Enjoy!
For the first post of the new theme I am going to post two recipes, One using Ham and another using Shrimp.
1/4 cup fresh lemon juice
2 tablespoons finely chopped oregano
2 small garlic cloves, minced
1 Tbls. minced onion
1/4 teaspoon crushed red pepper
1/8 teaspoon hotter powdered pepper, like habanero or jalapeño (optional)
Kosher salt and Pepper
20 large shrimp, shelled and deveined
2 cups cooked or thawed frozen black-eyed peas
2 cups yellow cherry tomatoes, halved
2 cups baby arugula
You can make the chimichurri ahead to refrigerate overnight. Bring to room temperature before serving.
If you want to serve wine with this amazing dish, try a warm-climate rosé. They tend to have juicy, bold fruit that is superb with the sweetness of grilled shrimp.
1 med. onion, finely chopped
1/8 tsp. salt
8 oz. sliced cremini mushrooms
1/2 tsp thyme, dried
1/2 tsp savory, dried
salt and pepper
4 oz. lower-sodium deli ham, chopped
5 oz. baby spinach