Monday, September 28, 2020

Baked Shrimp with Feta with Grilled Sourdough

Baked shrimp with feta in a dutch oven.

Any recipe that involves grilled sourdough bread is a recipe that I like.

And by like, I mean love. And by love, I mean become obsessed with to the point where I’ve now eaten a half a loaf of sourdough as the “side” to this recipe.

This is a situation where we have some really good things (feta, garlic, shrimp, tomato sauce) in a hot bubbling pan together, and we could totally stop there. You ‘re not into bread? or sourdough? or heavenly perfection? that’s fine! Just hold right here. Serve that baked shrimp with cauliflower rice, or rice, or zoodles.

Personally, though, my method / vehicle of choice for getting that all into my mouth is at least two but maybe three sliced of butter-soaked grilled sourdough bread. You heard me: grilled bread. Crisped golden bread, with that little bit of sourdough tang, sopped, soaked, dragged through a deliciously saucy skillet when no one is looking. Whether you eat the shrimp with your fingers, with a fork, or with the bread itself – that’s your business. But the bread? It needs to be dunked, dipped, and swooshed.

I just feel like this recipe understands what I need in life.

Check out our video for how to make Baked Shrimp with Feta:

Ingredients for baked shrimp with feta.

This recipe comes together shockingly fast, as shrimp often does for us! And it makes this a perfect fake-fancy have-people-over-for-dinner recipe. Not that any of us are like, hosting big dinner parties right now? I don’t know. Life is weird. Can we consider 2, 3, or 4 people sitting down to eat together to be reason enough to make a fake-fancy dinner?

This meal will deliver for you. It is not complicated but it has mega wow factor, and I’m telling you, regardless of how beautiful the shrimp skillet is with the parsley, lemon wedges, and broiled feta on top, people (me!) love grilled bread with their saucy shrimp.

Shrimp in sauce with feta.

Common Questions About This Baked Shrimp with Feta

What type of shrimp should I use?

I typically use frozen, but just be sure to thaw first! You can choose shrimp with or without tails – I prefer the larger size (16-20 per pound) and I like tail-off because it’s easier to eat.

How can I adjust the spice level on this recipe?

For mild, leave out the red pepper flakes. For medium, use 1/4 to 1/2 teaspoon red pepper flakes. And for hot… keep adding more! The sky is the limit!

What else can I serve this with?

This would be extremely yummy with a simple fresh green salad on the side. Definitely recommend.

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Baked Shrimp with Feta with Grilled Sourdough


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3-4

Description

The yummiest Baked Shrimp with Feta and Grilled Sourdough! Bubble up some feta, garlic, shrimp, and tomato sauce in a pan, grill some buttery crispy bread, and dunk that right on in. The simplest fancy-ish dinner!


Ingredients

  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 14-ounce can crushed tomatoes
  • 1 cup chicken or vegetable broth
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1 lb. uncooked shrimp
  • 8 ounces feta cheese, crumbled
  • fresh chopped parsley and lemon wedges for serving
  • 68 thick slices of sourdough bread
  • 4 tablespoons butter for the bread

Instructions

  1. Sauté the veggies: Heat the olive oil in a large oven-safe skillet over medium high heat (I like to use a wide, shallow Dutch oven). Add the shallot and bell pepper; sauté until softened, about 5 minutes.
  2. Make the tomato sauce: Turn the heat down. Add the tomatoes, garlic, salt, red pepper flakes, and broth; simmer until the sauce reduces and gets a little darker in color, about 10 minutes.
  3. Grill the sourdough: While the sauce simmers, grill your sourdough. Melt the butter, brush it on the bread, and grill in a pan (ideally a grill pan) until crispy and golden brown. Wrap in foil and keep warm in the oven.
  4. Add the shrimp: Add the shrimp into the tomato sauce in a single layer. The shrimp will cook right in the sauce – keep on the heat for about 5 minutes, flipping the shrimp once, until the shrimp are no longer translucent.
  5. Broil: Turn the broiler on. Sprinkle feta on top. Transfer to the oven and broil for 5 minutes or until the feta is browned. Serve with a sprinkling of fresh parsley. Serve with grilled sourdough and juicy little lemon wedges.

Notes

The equipment section above contains affiliate links to products we use and love!

  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: baked shrimp, tomato sauce, grilled bread, dutch oven recipe, shrimp and feta, shrimp dinner

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Thursday, September 24, 2020

Simple Homemade Tomato Soup

Just carrots, onions, garlic, tomatoes, broth, and bacon are all you need for homemade tomato soup. It’s deliciously rich in flavor and comes together in just under an hour.

Homemade tomato soup in bowls with cheese.

Hey friends! This recipe was originally published in 2015 (!!!), but we could all use a little more homemade tomato soup and grilled cheese in our lives, so we’re sharing it here again. Enjoy!

Hallooooo, fall!

And hallo, soup weather. Right? RIGHT? Although, let’s be honest – I would not be sad if I ended up eating this for 12 out of 12 months of the year. This homemade tomato soup could love me all year long.

I based this recipe off of the cream of tomato soup recipe in The New Classics cookbook by Saveur (affiliate link) and yes I’ve essentially read this cookbook cover to cover. Reading a cookbook like this cover to cover essentially means cooking it cover to cover, which is possibly the best thing that ever did happen to me.

Can I blow your mind for a second? This homemade tomato soup starts with bacon. B-a-c-o-n. Tomato soup // bacon // it just works. These are the delicious ways in which Saveur inspires.

Here’s what else we’re working with:

  • Some fresh veggies and aromatics like carrots, onion, and garlic.
  • Yummy herbs like thyme and bay leaf.
  • Lots of tomato goodness thanks to a delicious can of (HAND-CRUSHED) San Marzano.
  • Cream. Because, of course.

Ohhhmygosh, the smells that will happen. I am having a hard time imagining anything more comforting than being in my kitchen experiencing the simmer-smells of this simple homemade tomato soup in progress.

Check out our video for how to make Homemade Tomato Soup:

Veggies sautéing for tomato soup

What to Serve With This Tomato Soup

I am going to have to ask you —> please make some extremely cheesy Provolone toasts or grilled cheese or grilled sourdough bread or something, because what is tomato soup without the cheesy bread for dunking?

But with that being said, ultimately what is going to warm you to your toes and make you feel like a long nap on the couch is this simple homemade tomato soup. WITH BACON, remember. With bacon.

And if absolutely necessary to round things out a bit, here are a few green things to join the party as well:

Homemade tomato soup in a bowl with bread dipped in.

Alright! Today is your day to make simple homemade tomato soup. I can just feeeeeeel it.

It’s smoky, a little bit sweet, and just as creamy or not-creamy as you want it to be. It’s simple – ready in just under an hour, with MOST of that time being the part where you just gaze lovingly at the pot of simmering tomatoes and let the smells of carrots and onions and garlic and bacon wrap you up in their loveliness.

Cheers to your relaxing, comforting, hug-in-a-bowl tomato soup day!

Tomato soup in bowls with cheese and bread.

Common Questions About This Tomato Soup

Why crush the tomatoes by hand?

The main goal here is to use higher quality tomatoes, and usually whole canned tomatoes are higher quality whereas pre-crushed tomatoes are made from bits and pieces of lower quality tomatoes. That being said, I’ve made this without hand-crushing the tomatoes (either using crushed canned tomatoes, or breaking apart the tomatoes in the pan with a spoon) and it’s still delicious.

How can I make this vegan?

Skip the bacon, use vegetable broth instead of chicken broth, and skip the cream at the end (or throw a handful of cashews into the blender with the soup to make it creamy).

Can this soup be frozen?

Yes! It should keep in the freezer for 3-4 months.

Can this be made in the Instant Pot?

Yes! Follow the recipe as-is using the sauté function on the Instant Pot, and then instead of simmering for 30 minutes, cook it on manual high pressure for 15 minutes with a quick release at the end. Blend, add your cream and serve!

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Simple Homemade Tomato Soup in bowls with spoon.

Simple Homemade Tomato Soup


Description

Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. Extremely easy to make!


Ingredients

  • 4 slices bacon, cut into small pieces
  • 2 carrots, chopped
  • half of a yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon flour
  • 4 cups chicken broth (more to thin out the soup at the end as needed)
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 28-ounce can whole San Marzano tomatoes
  • cream (optional – to add at the end as desired)
  • kosher salt to taste (I like 1-2 teaspoons)

Instructions

  1. Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.
  2. Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender.
  3. Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.
  4. Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the crushed tomatoes, broth, thyme, and bay leaf to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want. Season with salt. Look at that homemade tomato soup, you champ.

Notes

The equipment section above contains affiliate links to products we use and love!

  • Category: Dinner
  • Cuisine: American

Keywords: homemade tomato soup, tomato soup recipe, tomato soup with bacon

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Monday, September 21, 2020

Creamy Red Pepper Pasta with Blistered Tomatoes

Creamy red pepper pasta on a plate with tomatoes.
This recipe is sponsored by DeLallo

This (vegan) creamy roasted red pepper pasta is just such a gift.

It wins all categories: creamy, amazing texture; savory, rich taste; shortness of ingredient lists; versatility; ease of preparation; nutritional punch.

IT HAS EVERYTHING.

We’ve done the creamy red pepper sauce thing before, a few times – like here, with cashews and roasted cauliflower, and here, with almond milk and zucchini noodles, and here, with the butter and fettuccine and shrimp. But this version is special because it sees us just as we are in this moment:

  • at the very end of summer with some lingering peak-season produce.
  • wanting to eat well.
  • needing food to be easy.
  • craving straight-up comfort food.

Whenever I share a short-ingredient-list recipe, I always like to emphasize the importance of the quality of ingredients. These few ingredients are the MVPs that are going to carry the weight of all your simplest, most beautiful recipes.

GOOD olive oil, QUALITY pasta, ACTUALLY DELICIOUS jarred roasted red peppers.

Ingredients for creamy red pepper pasta.

You know we love DeLallo and you know right now that I’m going to recommend DeLallo staples for this recipe.

No, scratch that. I’m going to recommend just making a once or twice annual pasta-loving, joy-bringing, pantry-stocking online order of DeLallo products. Picture this: one order, a shipment of authentic Italian pastas and olive oils and vinegars and antipasti-type yummies, delivered to your door so you can pull together quality meals on the fly and don’t have to think about it for the whole season ahead. Yeah? (Here’s the link if you want to just pasta window shop.)

Brand allegiance aside, I can’t say enough good things about this creamy red pepper pasta situation.

It’s full of flavor, it is adored by me (for it’s flavor, texture, and nutrition, and ease of prep), by my husband Bjork (for having a super satisfying creamy sauce), by my toddler (for being fun to eat), and by my sister (for being totally vegan).

Speaking from experience, it has all the makings of a weekly staple recipe that is both feel-good for the body and crave-able for the tastebuds. ♡

Creamy red pepper pasta with tomatoes.

The inspiration for this recipe came after seeing this dreamy picture while perusing In Pursuit of More which is one of my favorite vegan recipe sites!

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Creamy Red Pepper Pasta with Blistered Tomatoes


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 generous servings

Description

This Creamy Red Pepper Pasta is seriously delicious and seriously vegan! Perfectly chewy rigatoni, blistered juicy tomatoes, a creamy-but-cream-less roasted red pepper sauce, all sprinkled with fresh chives and basil.


Ingredients

  • 1 lb. rigatoni (DeLallo brand)
  • 23 cups cherry tomatoes
  • a quick swish of olive oil (DeLallo brand)
  • salt and pepper

Sauce

  • 1 1/4 cup cashews
  • 1/4 cup olive oil
  • 1 1/2 cups water
  • 1 large roasted red pepper (DeLallo brand – not a whole jar, just one, or if you’re using sliced red peppers, about 1/2 cup)
  • 1 clove garlic
  • 2 tablespoons nutritional yeast (optional)
  • 1 1/2 teaspoons salt
  • chives and basil for topping

Instructions

  1. Pasta: Cook pasta according to package directions.
  2. Tomatoes: Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.
  3. Sauce: Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.
  4. Serve: Serve with tomatoes over the top, as well as herbs and more salt and pepper.

Notes

The sauce thickens when you reheat it, so be prepared to just add more water if you’re eating leftovers.

  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: roasted red pepper pasta, vegan pasta, cashew pasta, tomato pasta, pasta with tomatoes

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Thank you to DeLallo for sponsoring this recipe!

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