Shrimp feed


14 cup buckwheat

14 cup quinoa

1 tsp. whole cumin seeds

1 tsp. whole fennel seeds

2 chiles de árbol, stems and seeds removed

8 oz. medium shrimp or prawns, heads and tails on, tail shells removed

1 tbsp. vegetable oil

12 cup plus 1 tbsp. fresh lemon juice

1 tbsp. honey

3 small mandarin oranges, cut into supremes, plus 14 cup mandarin juice

1 tbsp. unsalted butter

12 cup sprouted sunflower seeds

14 cup minced cilantro

14 cup minced dill

14 cup minced flat-leaf parsley

14 cup minced mint

14 cup minced tarragon

2 tbsp. minced preserved lemon rind

1 tbsp. olive oil

3 scallions, thinly sliced

2 small heads fennel, finely diced

Kosher salt and freshly ground black pepper


Heat the oven to 350°. Place the buckwheat on a baking sheet and bake until golden brown and toasted, about 8 minutes. Transfer the baking sheet to a rack and bring a large saucepan of water to a boil. Add half the toasted buckwheat to the water and cook until al dente, about 6 minutes. Using a fine sieve, strain the buckwheat and transfer to a plate to cool completely.

Reduce the oven temperature to 225°. Add the quinoa to the boiling water and cook until tender, about 15 minutes. Drain the quinoa, spread 14 cup out onto a parchment paper-lined baking sheet, and bake in the oven until dry and crunchy, about 20 minutes. Transfer the baking sheet to a rack and let the quinoa cool completely. Reserve the remaining 12 cup cooked quinoa in a bowl.

In a 12-inch skillet, toast the cumin and fennel seeds and chiles over medium heat until fragrant, 5 to 6 minutes. Pour the spices into a spice grinder and process until finely ground. Scrape the spices into a bowl along with the shrimp, season with salt and pepper, and toss until the shrimp are coated in the spices. Place the skillet over medium-high and heat the vegetable oil. Add the shrimp and cook, flipping once, until cooked through, 2 to 3 minutes. Using tongs, transfer the shrimp to a plate. Pour 1 tablespoon lemon juice, the honey, and the 14 cup mandarin juice into the skillet and cook until reduced slightly, about 1 minute. Return the shrimp to the skillet along with the butter and toss the shrimp in the sauce until the butter melts, about 1 minute more. Remove the skillet from the heat and keep the shrimp warm.

In a large bowl, toss the toasted buckwheat, the cooked quinoa, and the remaining 12 cup lemon juice with the sprouted sunflower seeds, cilantro, dill, parsley, mint, tarragon, preserved lemon, olive oil, scallions, and fennel until evenly combined. Add the mandarin segments, season the salad with salt and pepper, and gently toss again to combine. Divide the salad among 4 large serving bowls and top with the shrimp to serve.


For kids

Tasty tots

Prep time: 1 hour

What you need:

  • 1½ pounds sweet potatoes
  • ¾ cup chickpeas (also called garbanzo beans), undrained
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon cinnamon
  • Cooking spray

Equipment and supplies:

  • Measuring cups/spoons
  • Knife
  • Food processor
  • Large bowl
  • Sheet pans
  • Oven/stove

What to do:

  1. Preheat oven to 400°F.
  2. Steam or boil sweet potatoes until barely tender, approximately 15 minutes. Let cool.
  3. Peel cooled potatoes. Shred them using a grater or food processor.
  4. Puree chickpeas, including liquid, until smooth.
  5. Combine shredded sweet potatoes and chickpeas in a large bowl.
  6. Add oil, salt, pepper, onion powder, and cinnamon. Mix well.
  7. Spray sheet pans with cooking spray.
  8. Scoop heaping tablespoons of the mixture and place 1 inch apart on prepared sheet pans.
  9. Bake in oven for approximately 10-12 minutes, until starting to brown.

How much does this recipe make?
Six servings




Honey Butter Glazed Carrots

serves 4

20 minutes 

the date: Wednesday, April 13, 2016
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