School Night Suppers - Shrimp and Rice Skillet

From the kitchen of One Perfect Bite...This is another skillet supper that I hope will make the transition from summer to fall meals a bit easier for you. The dish was inspired by a recipe I found in the Hunt's Signature Recipe Collection, that you can view here. I've made some changes to their version and those changes  are reflected in the recipe that appears below.  In order to cut the preparation time for this dish, I use two skillets and simultaneously cook the rice and shrimp, rather than staging their preparation in one shared skillet. I've also replaced the liquid in the Hunt's recipe with a Bloody Mary mix that adds wonderful flavor without the addition of myriad herbs or spices. If you decide to use my version of the recipe, it is important to keep an eye on the rice and add water or stock if it begins to dry before it is fully cooked. I think those of you who try this recipe will be generally pleased with the results. It lacks the finesse that most of us prefer for a company dinner but it makes a great family supper when served with a crisp salad and a good peasant bread.  The dish is easy to make and it can be on the table in about 30 minutes. Here is how it's made.

Rice Noodles with Coconut Curried Shrimp

From the kitchen of One Perfect Bite...If you are looking for a light supper to replace the grilled meats and salads that can become monotonous at this time of year, I'd like to suggest this entree as an alternative. While it's not truly Asian, most of its components come from Thai kitchens, so, only an aficionado will know this dish is a simplified version of a more complicated Asian curry. At first glance, the ingredient list may seem imposing, but if you scan it, you'll see that most of the ingredients are spices. As a matter of fact, if you are really busy, you can substitute a teaspoon of good curry powder for the toasted and ground spices that are suggested at the beginning of the recipe. This is a simple dish to prepare. The recipe comes from the New York Times and while I love this curry I have one caution to share with you. The first time I made it, I found it to be terribly under salted. To overcome that, I soak the rice noodles in boiling salted water and adjust the salt content of the finished curry sauce to my own taste. I really like this dish, and in a short period of time it has made its way to my permanent recipe rotation. I do hope you'll give it a try. I think you'll like it too. Here is how the curry is made.

Bob's in the Kitchen - Shrimp N' Noodle Bowls

From the kitchen of One Perfect Bite...We had some leftover bean soup in the freezer, but not enough of it to make a full meal. I decided to use it, but, because I have a healthy appetite, I wanted to supplement it with something that would help keep me from displaying any cannibalistic tendencies. Mary suggested this simple recipe. It was one of her first contest entries and it proved to be a winner. Those of you who make these noodle bowls will enjoy them. The use of precooked shrimp makes them almost effortless to prepare and the noodle bowls are delicious. You can find the recipe here.

A Trio of Shrimp Salads for Steamy Summer Nights

From the kitchen of One Perfect Bite...I've got the kettle bubbling on the stove and some special summer dishes chilling in the refrigerator. Unfortunately, none of them are ready for their moment in the spotlight, so I thought I'd reprise these salad recipes from years past. They are easy to make and substantial enough to serve for a summer evening meal. While I may be prejudiced, I think they are all delicious and I do hope you will give a try. The links to the recipes are below the photos.

Tomatillo Shrimp Enchiladas

From the kitchen of One Perfect Bite...For good or ill, the food from my summer kitchen is simple and easy to prepare. This dish, made for teens by teens, is no exception, and I think those of you who have, or will be entertaining young adults this summer might want to keep it in mind. It requires no special equipment to make, so, in addition to being child friendly, it's also a perfect dish to prepare in a poorly equipped camp or rental cottage kitchen. The recipe lends itself to manipulation, so it can be halved or doubled as circumstances demand. The ingredients required to make it can be found in any large grocery store, and it takes very little time to prepare. You'll need about 40 minutes to get this dish from the chopping block to the dinner table, where I guarantee it will be well-received. I do hope you'll give this family friendly gem a try. Here is how it's made.