[Food Series] Mediterranean Shrimp and Feta Bake

I will never forget the first time I had this dish. Our dear friends Isabel and Matt had invited us over for dinner one evening and Isabel proceeded to parade out a smörgåsbord of out-of-this-world dishes. For some reason stuck in my head and the next week, I had her recipe in my hot little hands. I've been making it for guests at my home for years now, even for picky, non-shrimp eaters!! It's simple, nutritious and delicious! Enjoy!

Ingredients
1 lb of medium-size raw Shrimp
1/2 Brown Onion
2 medium Tomatoes
2 cloves of Garlic
1/4 cup fresh Dill
1/2 cup fresh Parsley
1/2 cup Feta Cheese
1 tablespoon Olive Oil
Salt and Pepper

Peel and clean the shrimp. Dice the onion and tomato and mince the garlic. Chop the dill and parsley. Preheat the oven to 425 degrees. In a deep pot, add the olive oil and onions and saute for about 2 minutes on a medium heat, then add the garlic and saute for another minute. Add the tomatoes and saute for another 5 minutes, then add your shrimp and cook with the lid on for about 5 minutes. Toss in the freshly chopped herbs and simmer for another 2 minutes, then pour everything into a baking dish, cover with feta cheese and bake for 20 minutes! Enjoy!

[Food Series] Fresh Shrimp Spring Rolls

I've been itching to try my hand at Shrimp Spring Rolls for months now and I finally motivated myself to do it! Why did I wait so long?? It's the perfect delicious and nutritious summer finger food and SO fast and easy to prepare! I can tell you it has already become a new family favorite!

Fresh Shrimp Spring Roll

Ingredients

1 package of Rice Paper Wrappers

1 cucumber

1 carrot

1 bunch of Radish

1 bunch of cilantro

1 bunch of thai basil

1/2 pound of cooked Shrimp

1 tablespoon freshly-grated Ginger

1 teaspoon of Sesame Oil

1 teaspoon of Rice Vinegar

Salt and Pepper to taste

Julienne all of the veggies, thinly slice the radish and cut your shrimp in half length-wise, then toss everything in the rice vinegar, freshly-grated ginger, salt and pepper. To prepare the Rice Paper Wrappers simply soak them in water for about a minute until they become pliable. Place a small handful of the mixture in the center of the rice paper (I double up the rice paper per roll so they are a bit more sturdy in the hand), fold in the two sides at the ends, then roll up and devour! SO easy, SO yummy, SO healthy! Enjoy!

Side Note: The great thing about Spring Rolls is that the rice paper wrapper can be a conduit for anything you want to stuff it with, so feel free to get creative! Experiment with different herbs, veggies and proteins and I can't wait to hear how yours turn out!

And One Little Reminder: We will be on vacation next week, totally unplugged, camping and hiking, exploring and discovering in Sequoia National Park, but we'll be back Monday, July 22nd excited to tell you all about our trip!!