Chimichurri Shrimp and Ham and Mushroom Noodles - Monthly Recipe

For those actually following the monthly recipe, I apologize.  My teaching schedule got a bit out of hand in April and I never posted the monthly recipes, so I just moved the April set of recipes to May.  I will pick up where I left off.

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. 

Chimichurri Shrimp Salad

Chas loves to make sauces to go on our food.  When I found this recipe where chef Chris Hastings uses the vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp, and also as a dressing for the black-eyed pea ragù that's served alongside, I knew he would love it – change it but love it.

1 cup packed parsley leaves, finely chopped

1/2 cup extra-virgin olive oil
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

Directions:

Make Chimichurri by whisking the parsley with the olive oil, lemon juice, oregano, garlic, onion and crushed and powdered hot pepper peppers in a medium bowl. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.

Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate.

In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri add salt and pepper if needed. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.

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.

Ham &and Mushroom Noodles

12 oz. whole-grain or artichoke-flour pasta

2 Tbsp. olive oil
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

Directions: 

Cook pasta as label directs; reserve 2 cups pasta water. In 12-in. skillet, heat olive oil on medium-high. Add onion, and salt.  Cook 5 minutes, stirring. Add sliced cremini mushrooms, herbs and 1/8 tsp. each salt and pepper. Cook 3 minutes or until tender. Stir in deli ham. Add baby spinach, pasta, and pasta water; toss to combine. Serves 4.

To find any recipe featured this month - use the search box and type: ShrHamMay

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham & Shrimp Dishes (ShrHamMay)

   June - Bread recipes

   July - Garden Delights

   August- Grilling

   September - Salsa, Corn and Jelly

   October - Squash Dishes

   November - Pumpkin Recipes

   December - Herbal Cocktails