Tag Archives: fresh

Shrimp Scampi with Spaghetti Squash

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One of my favorite dishes is Shrimp Scampi.  I actually blogged about it last year when I made it with Trader Joe’s Lemon Pappardelle pasta.  This time I decided to try the shrimp scampi with spaghetti squash and the results were fantastic!

The key to making delicious shrimp scampi is the saute.  I generally saute my shrimp with a little butter, olive oil, and white wine which gives the shrimp a lovely flavor.  It’s also important that you don’t overcook your shrimp, or they will become a bit too chewy.

Again, this dish also pairs nicely with pasta of your choice, but if you are looking for something more low-carb, try it with spaghetti squash!

Shrimp Scampi with Spaghetti Squash

shrimpscampi_spaghettisquash1Ingredients:

1 lb shrimp, peeled and de-veined (OC locals, get your shrimp from Santa Monica Seafood!)

1 tablespoon olive oil

1 tablespoon butter

2 shallots

2 tablespoons capers

1/3 cup white wine (in this particular recipe I used chardonnay)

1/4 cup chopped parsley

1/3 cup lemon juice

salt and pepper to taste

half of a spaghetti squash (if making for two, use a whole squash)

Directions:

Cook your spaghetti squash by either roasting it in the oven or quickly cooking in the microwave for 10-12 minutes or until tender.

Heat butter in a large skillet.  Chop up your shallot and toss in the skillet.  Cook shallot until it is golden brown.  Add in the olive oil.

Add your shrimp and sautee for one minute.  Pour in the wine, season with salt and pepper  and sautee for an additional 1-2 minutes.

Add the parsley, lemon juice and capers and mix well to coat.  Continue to cook shrimp for roughly one more minute or until done (the shrimp should be pink).

Scrape the insides of your spaghetti squash out with a fork and put on a plate.

spaghettisquashonplate

Add the shrimp scampi mixture and enjoy!  Pair with fresh veggies of your choice.

shrimpscampi_spaghettisquash1

Fresh, light, and full of good ingredients.  This dish cannot be beat.

 

Kitayama: the beginning of a sushi love affair

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My dad first introduced me to Kitayama back when I was in college and wasn’t so sure about this whole “sushi” thing.  I carefully ordered California and Vegetable rolls and tried to steer clear of anything that had the word raw in it.  My dad on the other hand was happily ordering tuna rolls and sashimi like it was nobody’s business.  He offered me one of his spicy tuna rolls and like that I was hooked.  The roll was full of flavor and did not taste “fishy” or “raw” in the least.  After that I found myself trying all sorts of new kinds of sushi – from soft shell crab to unagi and seared albacore.

I have been to many sushi restaurants (and some ranked quite high in my book), but nothing will ever top the wonderful restaurant that is Kitayama in Newport Beach.  Perhaps it’s because I first learned to love sushi at Kitayama, or perhaps it’s because their sushi really is that good.  And you don’t have to pay an arm and a leg for it.  Ok, maybe an arm.  Kidding.

Since the Englishman’s arrival in the states, I’ve been dying to take him to Kitayama but kept waiting for a special occasion.  Finally we both agreed we had some stuff to celebrate and to Kitayama we went.  Most of the time I sit at the sushi bar, but since I wanted him to have the full Kitayama experience, we opted to sit inside the restaurant instead and have a proper meal.

We were both planning on ordering sushi, but we decided also to order an appetizer while we enjoyed our drinks (wine for her, beer for him).  Spicy Calamari it was:

The calamari was flavorful and had a nice spice to it.  The Englishman was hoping it was a bit spicier, but I liked it just fine.  We also had a crab and avocado salad but somehow that went undocumented.  Instead we decided to take pictures with chopsticks.

Eagerly Awaiting Sushi Domination

Then it was time for the sushi.  We had decided on the Red Snapper and Albacore Sashimi, a Spicy Yellowtail Roll, a Vegetable Roll and a Soft Shell Crab Roll.

First up was the Soft Shell Crab.

Soft Shell Crab Roll Waiting to be Eaten

Soft Shell Crab Rolls have always been one of my favorites and Kitayama never disappoints.  After the soft shell happiness, the Spicy Yellowtail and Vegetable Rolls were on tap.

Dish of Sushi Delights

Again, the rolls were pretty delicious.  I think next time I would order a Caterpillar Roll instead since while the Vegetable Roll was good, it wasn’t super memorable.

There was also that Red Snapper and Albacore Sashimi but it was devoured so quickly that I didn’t take a picture.  It was that good.

We left the restaurant feeling pleasantly satisfied and glad we finally treated ourselves to a delicious Japanese meal.

While Kitayama may not offer all you can eat, or sake specials, it does offer fresh, delicious fish in a very traditional Japanese setting.  Give me that over the sushi deals anyway.

Thanks Kitayama (and dad) for teaching me to love sushi.  You’ll always be the #1 sushi restaurant in my book.

Kitayama

101 Bayview Place

Newport Beach, CA

949-725-0777