Shrimp and Bell Pepper Skewers with Grilled Peaches over Noodles

This dish is perfect on the outdoor grill, but it can also be prepared on an indoor grill. The combination of the bell pepper and peaches makes a tasty combination. Feel free to add other favorite vegetables. We added some zucchini to this batch.

Ingredients:
1 pound of large shrimp
1 orange or red bell pepper, cubed
1 green bell pepper, cubed
1 red onion, quartered
8 ounces of mushrooms, whole
2 large peaches, cubed
¼ cup soy sauce
2 tablespoons brown sugar
1 package of soba noodles or angel hair pasta

Preparation:
Mix the soy sauce and brown sugar in a bowl.
Place the shrimp, vegetables, and peaches on skewers.
Brush them with the soy sauce and brown sugar mixture.
Grill outdoors or indoors.
Cook the noodles or pasta in boiling water according to package directions.
Serve the hot shrimp and bell pepper skewers over the noodles with extra soy sauce.

Photo/Suzanne Pitner
 
For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Lemony Shrimp and Risotto

This little one pot meal proves that one pot cooking doesn't have to be boring or tasteless. Definitely choose a light white for this close to gourmet shrimp and risotto dish, such as a Pinot Grigio or a Reisling.

Ingredients
2 cups uncooked risotto(also called arborio rice)
1 cup of white table wine
3 cups of low sodium chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
3 tablespoons of butter
2 pounds of large shrimp or prawns, deveined
2 cups of fresh green beans (frozen, if fresh is unavailable, or use snow peas)
2 cloves of garlic, crushed, or 1 tablespoon of crushed organic garlic from a jar.
1 fresh lemon
Fresh ground pepper

Preparation
Cook the risotto according to package instructions, replacing the water with wine and broth. Here is my article about how to cook risotto.
While the risotto is cooking, melt the butter in a skillet over medium-high heat.
Cook and stir the shrimp in the butter until it is pink and done.
Add the green beans to the pan and continue to cook and stir.
Cut the lemon in half. Squeeze the lemon juice over the shrimp and green beans.
Put the risotto in a large bowl.
Spoon the shrimp and green beans on top of the risotto.
Grind fresh black pepper over the top.
Garnish with lemon wedges from the remaining half lemon.

Here's another yummy Italian recipe with lemon. Lemon Cheese Ravioli with Broccoli. 

Never miss a post! Follow me on Twitter as @Dinnermagic. Find more meal ideas from my Sacramento Easy Meals Examiner pages and wine pairings from the Sacramento Budget Wine Examiner.

Choose some great white wines. Anything But Chardonnay - 6 Whites and $0 shipping.

Shrimp Stir Fry with Pasta and Snow Peas

This quick and easy dinner cooks up in about 15 minutes. It’s perfect for a busy day. If you don't like spicy meals, delete the hot pepper oil and the pepper pods.

Ingredients:
1 lb whole wheat or enriched rotini pasta
2 Tbsp olive oil
1 tsp hot pepper oil (optional)
1 clove of crushed garlic
6-8 dried red pepper pods
1 lb shrimp, deveined and cleaned
½ tsp cayenne pepper
½ head of green cabbage, sliced into thin strips
1 lb of snow peas, fresh is best but frozen will do

Preparation:
Boil water for the pasta and cook according to directions.
Fry the shrimp, garlic, and dried pepper pods in the oil until the shrimp is cooked through. Season with cayenne.
Remove the shrimp from the pan and stir fry the cabbage and snow peas in the oil.
Add the shrimp to the vegetables.
Drain the rotini and toss the shrimp and vegetables with the pasta.

Shrimp with Feta Cheese

Shrimp with Feta Cheese
Caesar Salad

This is my favorite quick dinner for a hot summer day. It's a perfect way to use some of the tomatoes and basil from your garden. It makes a huge amount of food, so you might want to consider having some friends over for dinner when you prepare it. Serve it with a chilled, crisp, white wine and good conversation.

Ingredients:
1 pound of shrimp, (I usually buy the shrimp precooked so I don’t have to shell and devein.)
1 chopped onion
2 cloves of garlic, crushed
2 cups of chopped tomatoes (You can use a 28 ounce can, but fresh is most delicious!)
3-4 medium sized leaves of fresh basil, chopped
1 sprig of fresh oregano, chopped
1 small bunch of parsley for garnish
Juice of ½ lemon
1 Tbsp olive oil
½ cup of organic chicken broth
1 can of sliced black olives
Crumbled feta cheese
1 pound of angel hair pasta

Ingredients for the salad:
1 head of romaine lettuce
Grated parmesan cheese
Croutons
Caesar salad dressing (Homemade or store bought.)

Preparation:
Put water on to boil for the pasta.
Cook the onions and garlic in oil.
Add the tomatoes, the fresh chopped herbs, and the chicken broth. Cook for 15-20 minutes, until the herbs and tomatoes are soft.
Cook the pasta as directed on the package.
Cut up the romaine for the salad. Toss with dressing to coat the lettuce.
Add the shrimp and olives to the tomato mixture and cook for 3-5 minutes.
Drain the pasta. Serve the shrimp over the pasta and sprinkle with cheese.
Put the croutons on the salad and top with grated parmesan.