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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Border-Style Shrimp

Border-Style Shrimp

This dish is also good served over yellow rice or Spanish rice. Have the seafood counter at your supermarked peel and devein the shrimp while you finish shopping.

(Alisa's note: We added more hot sauce individually once we served it.)

Cooking spray
1 1/2 cups chopped white onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 pounds medium shrimp, peeled and deveined
2 garlic cloves, minced
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup fresh lime juice
1/4 cup finely chopped green onions
Lime wedges (optional)

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter, salt, and hot sauce. Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired.
Yield: 4 servings (serving size: about 1 cup shrimp)

NUTRITION PER SERVING
CALORIES 266(30% from fat); FAT 9g (sat 4.1g,mono 2.1g,poly 1.4g); PROTEIN 35.6g; CHOLESTEROL 274mg; CALCIUM 113mg; SODIUM 618mg; FIBER 1.8g; IRON 4.5mg; CARBOHYDRATE 9.7g
Cooking Light, DECEMBER 2003

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