Chili Ginger Shrimp with Chives

WARNING:

This dish is not for the faint of heart, namely those with a low tolerance for spicy food. It's insanely spicy, but oh so good, so much so that I made it twice in a row.

I drew inspiration for this recipe from a meal that I had at my favorite Chinese restaurant which featured chives and from Thai cooking (cue the fish sauce and Sriracha). All of the ingredients used in the recipe can be found at your local grocery store in the international and produce aisles. And the best part is that including produce prep, it takes no longer than 30 mins to make! Just pair with jasmine rice and bon appétit!


CHILI GINGER SHRIMP WITH CHIVES
(Makes about 2-3 servings)

Ingredients

• 12 oz. large or jumbo shrimp, thawed, peeled & tail on
• 1/2 tsp. red cayenne pepper 
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/8 tsp. salt
• 1 1/2 tsp. white sugar
• 1 tbsp. fish sauce
• 1 tbsp. soy sauce
• 2 tsp. sesame oil, separated (1 added to marinade, 1 used to stir fry) 
• 1 tbsp. Sriracha sauce
• 4 bunches of scallions (green onion), finely chopped, white part discarded
• 2 serrano peppers, finely chopped with seeds (3-4 Thai chili peppers can be used instead)  
• 2 tbsp. ginger root, minced 
• 4 cloves of garlic, minced
• Handful of chives, roughly chopped

Directions

Wash shrimp thoroughly to ensure that it is completely thawed (if previously frozen) and de-vein, if preferred. Prepare produce. 

In a large mixing bowl, combine all ingredients EXCEPT garlic, chives, and 1 teaspoon of sesame oil. Mix well and allow the shrimp to sit in the marinade for 15 minutes. 

In a wok or a large skillet, heat the remaining 1 teaspoon of sesame oil over medium high heat. Add garlic and sauté until fragrant and slightly browned. Add shrimp-marinade mixture and cook for 5-7 minutes or until shrimp is pink and cooked through, moving shrimp frequently.

Once shrimp is cooked, remove from heat. Add chives and stir a few times to incorporate throughout. Serve over jasmine rice.

ENJOY! 

Don't let the odd smell of this sauce fool you if you've never used it before. It gives Asian dishes a great flavor!

Be sure to mix the shrimp well in the marinade!

Serve & Enjoy! 

Pesto Chicken and Spinach Pita

I had leftover pita from a fattoush salad that I had made during the week and was craving something with a Mediterranean flair, so I came up with this quick recipe. When I say it was SO good, that's likely an understatement-- I made enough for two sandwiches and before I knew it, I had eaten both in one sitting. (Shh).

The ingredients are pretty simple, but combine together to create a great can't-get-enough flavor. And it's *relatively* healthy as well! (I say *relatively* because I didn't actually measure the calories aside from the 150 calorie slice of pita, but nothing's fried or breaded, so that counts for something, right?)

PESTO CHICKEN AND SPINACH PITA

(Makes about 3-4 servings)

Ingredients

• 2 boneless skinless chicken breasts 
• 3 tbsp. basil pesto 
• 2 tbsp. olive oil 
• 1/2 large red onion, thinly sliced 
• 4 cloves garlic, chopped 
• 2 cups of baby spinach
• Handful fresh Italian parsley, chopped
• 1 tsp. lemon pepper seasoning (more or less, to taste)
• 1/2 tsp. garlic powder 
• 1/2 tsp. onion powder 
• 1 tsp. dried (chopped) mint leaves 
• 1 jar of sundried tomatoes in olive oil (will use approx. 4-6, roughly chopped)
• 1 package of fat free feta cheese (for topping)
• 1 package of pita (whole grain, wheat or original) 

Directions 

Preheat oven to 400 degrees Fahrenheit. 

After washing and patting dry chicken breasts, using a large knife, cut into bite-sized pieces, about 1-inch chunks. Season chicken with lemon pepper seasoning, dried mint leaves, garlic powder, and onion powder. Set aside.

Heat 2 tbsp. of olive oil in a large skillet over medium-high heat. Once heated, add garlic and onions and sautee for about 5 minutes, or until soft. Add chicken pieces and continue to cook over medium-high heat for about 7 minutes, or until cooked through. In the meantime, rub a little olive oil over each slice of pita that you plan to use and place in the oven on a baking sheet. Bake for 5-7 minutes, flipping once halfway through, and remove from oven.

Once chicken is cooked through, reduce heat to medium and add 3 tbsp. of pesto. Mix thoroughly to ensure that all chicken pieces are covered in pesto. Once you are satisfied with the chicken's coating, add in the spinach and sun-dried tomatoes and cook until the spinach has wilted, about 3-5 minutes longer. Remove from heat and sprinkle with fresh parsley. 

While pita slices are still warm, add chicken and vegetables to each and top with feta cheese. ENJOY!