I have been a BAD blogger/e-mailer/etc.. the past few weeks. Let’s just say life has taken a turn for crazy and there’s no going back for at least two months. Anyway, the two dishes I’m providing today are quick and easy shrimp recipes that are perfect for a weeknight or a weekend!



Serves 2
Heat a deep skillet at medium heat. Sauté 16 shrimp in a little olive oil for 1-2 minutes or until cooked through. Remove the shrimp from the pan and keep warm.

Add 1 tb. olive oil and ½ cup chopped onion to the pan. Sauté for 2 minutes. Add 1 tb. flour to the pan and stir so it cooks with the onions. Let the mixture cook 1 minute and then add 1 cup chicken stock, ½ cup light coconut milk, 1 tsp. sugar, ½-1 tsp. red curry paste – depending on how spicy you like your food – and a few drops of lemon juice to the pan. Stir until incorporated. Let the mixture come to a boil. Turn the heat down and let it simmer for 3 minutes. Stir in the shrimp.

Cooks Note: Red curry paste can be found in the Asian aisle of most grocery stores

Serve over hot-cooked soba noodles.

Bon appetit!

Serves 2
Put a large pot of water on the stove and bring it to a boil. Add a pinch of salt when the water has come to a boil and add some whole wheat linguini to the pot. Cook as directed on the package.

Heat a deep skillet with some extra virgin olive oil. Add 1 chopped garlic clove. Saute for 1 minute. Slice one zucchini into half-moons and add them to the pan. Saute for 3 minutes or until softened. Add ½ cup white wine, 1 tb. lemon juice, ¼ cup chicken stock, 1 tb. butter and salt and pepper to taste. Bring the mixture to a boil. Reduce until there is only ¼ cup of liquid in the pan. Add 16 shrimp and cook 2 minutes or until cooked through. Add the hot linguini to the skillet along with a few handfuls of fresh spinach.

The spinach will wilt as it gets tossed into the hot pasta/shrimp mixture. Eat!

Happy eating!


Lauren Hillman
Hillman’s Helpings