Feature Friday & Shrimp Caprese

Hi guys!  TGIEF 😉  I am so excited for the weekend- it couldn’t come soon enough.  Last weekend was a whirlwind and super fun.  The first thing I did was hit up Saratoga Chowderfest with some awesome ladies: 

Julie, Kristin, Me, Kara and Laura

It was awesome, if a bit snowy and freezing!  My favorite chowders were a mango chipotle crab chowder from Cantina and a sweet potato crab chowder from Classe catering (who catered my wedding!).  Amazing.  I ended up sampling about five chowders along with some bomb hot chocolate.  I wish I tried more!

A bit of housekeeping- if you have a blogger/blogspot blog, I have been having a really hard time trying to comment.  I usually give up after the third try 😉  So I am still reading, just unable to comment!

So, Feature Friday.  Each week (let’s be honest, we’ll see how well I keep up with this) I’m going to feature one of my favorite blogs that I read and that I think you need to read, too 😉  This week’s fave blogger is Tiffany, who blogs over at Simply Shaka.

Why do I love Tiffany’s blog?  Well, for starters, homegirl is straight hilarious.  I can’t get through one of her blog posts without laughing out loud.   Seriously.  She always has photos of her adorable dog, Lincoln and lots of easy, fun recipes.  Go check her blog out!

Seriously, how awesome is Linc?

Okay, on to an awesome recipe.  How many times can I say awesome in this post?  Seriously, I cook with shrimp so much I feel like Forrest Gump.  Pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp stew, shrimp salad…

Moving on.  I really like caprese salad (fresh mozzarella, tomatoes and basil) so I figured why not incorporate that into a recipe with the “fruit of the sea” ? 😉  I’m happy to say that this recipe is easy to make and tastes awesome. 

Shrimp Caprese

Ingredients

• One box of whole grain/whole wheat pasta
• 2 cloves garlic, diced
• 6-8 ounces fresh mozzarella, cut into bite size pieces
• 1 pound of cooked medium shrimp, tails removed
• about 3/4 carton cherry tomatoes, tomatoes cut in half
• 3/4 cup dry white wine
• 2 T olive oil
• Half of a yellow onion, diced
• Basil- I used about five leaves
• salt and pepper to taste

Directions

1. Cook pasta according to directions, set aside
2. Add olive oil to large saute pan, add onions and garlic- sautee for about two minutes
3. Add shrimp and sautee for an additional two minutes
4. Add white wine and tomatoes, sautee until wine starts to absorb and tomatoes cook through (a few minutes)
5. Stir in cooked pasta, fresh mozzarella and basil.  Remove from heat and stir some more.  Add salt and pepper to your liking
6. Enjoy!

Easy, right?  It is sooo good.  It didn’t last very long in my house 😉 

Do you like shrimp?  It is one of my diet staples!  It is a great source of protein and so easy to cook with and incorporate into dishes. 

Any fun plans for the weekend?  Heather coordinated a fun blogger dinner tonight and I am super stoked!