Mojo Shrimp with Couscous and Fried Capers

Mojo Shrimp with Couscous and Fried Capers was both excellent and it turned out to be a major learning experience, actually 3 learning experiences. We like almost any dish that has Shrimp. We liked this one very much. The limes brought a vibrancy to the dish that I liked.

1st learning experience: we found out almost all Shrimp sold in the fish counter at the major markets were frozen.

2nd learning experience, on a whim at the NOMA pop-up store near us, I purchased a NOMA zester, mainly because I liked its design. I had a micro-plane zester I have used for years. I always noticed the grated lemon, or lime peel was extremely fine. Duh - the word Micro should have been the key. The NOMA zester was not a Micro zester and it gave perfect size zest. The guy's a creep, but he designed a great zester.

3rd Learning Experience I asked my self how do millions of shrimp get cleaned? Now I know!

We found out from after all of the these years that the shrimp in the markets are almost always frozen and they are thawed and put out for sale. I had assumed they were fresh shrimp. I know that McCall's carries fresh Santa Barbara Spot Prawns for example. But major markets don't. Since we often buy deveined, un-shelled Shrimp we now know they are almost all frozen when they arrive at the big stores. So you can buy bags of frozen shrimp and keep them in your freezer, handy to have around. Note to self, check on YouTube or CHATgpt how do commercially sold bags of shrimp get deveined and cleaned. Is there a machine for it or do thousands of workers do it manually. Well I asked AI (Gemeni in this case). Now I have the answer: Both.

From Gemeni:

It depends on the scale of processing, the origin of the seafood, and the specific variety, but across the global market, both methods are widely used.

Here is how the processing breaks down:

By Hand (Manual Processing)

• Dominant in imported farm-raised shrimp: A vast majority of frozen peeled shrimp imported into North America from major farming regions (such as India, Vietnam, Indonesia, and Ecuador) is processed manually by hand using handheld tools or small blades.
  
  
• Cost dynamics: In many major aquaculture hubs, labor costs remain low enough that hand-peeling is economically viable and yields a higher percentage of usable meat compared to machine processing.
  
  
• Quality & control: Human workers are better at handling delicate, variable-sized shrimp without tearing the flesh or leaving behind fragments of shell and vein.
  
  

By Machine (Automated Processing)

• Dominant in large-scale industrial operations: Used extensively for wild-caught domestic fisheries (such as Gulf of Mexico shrimp in the U.S.) and large commercial processing plants handling massive uniform volumes.
  
  
• How it works: Industrial machinery utilizes specialized rollers, water pressure, and mechanical blades. High-speed systems place shrimp onto track feeds where a circular blade slits the back, flushes out the vein, and strips off the shell automatically.
  
  
• Modern advances: Advanced processing facilities employ optical sorting cameras and automated positioning systems capable of peeling thousands of individual shrimp per hour.
  
  

Processing Method	Typical Origin / Type	Key Advantage
Manual (Hand-Peeled)	Imported farmed shrimp (e.g., Vannamei white shrimp)	Better yield, cleaner finish on delicate meat
Automated (Machine-Peeled)	Domestic wild-caught, large-scale industrial processors	High volume throughput and speed

When buying packaged frozen shrimp at retail, a clean, uniform slice down the back often indicates machine precision, whereas slight variations or intact tail segments usually point to hand prep.

Mojo Shrimp with Couscous and Fried Capers
New York Times
 
A tangy sauce of citrus, garlic and oil, mojo de ajo is one of the most popular ways to cook seafood all over Mexico, especially in breezy beach restaurants along the coast. The fragrant sea of lime juice, zest and chopped garlic, sizzling in hot oil, coats every bite like a full-on garlic bath. This version is a true one-pot meal: The shrimp is cooked in the remnants of crispy fried capers, finished with fresh lime juice and zest, and tossed with tender, chewy lime couscous with those addictive little pops of fried capers. For a heartier dish, you can warm a can of drained and rinsed cannellini beans or chickpeas; once the couscous is cooked through, fold the beans in gently—they’ll add creaminess and protein.
 
INGREDIENTS
Yield:4 servings
 
5       tablespoons extra-virgin olive oil, divided, plus more for serving
⅓      cup rinsed capers
8       medium garlic cloves, finely chopped
1       teaspoon freshly ground black pepper 
1½    pounds shelled medium shrimp, deveined
Fine sea salt or kosher salt
1       tablespoon grated lime zest, plus ¼ cup lime juice (from 2 large limes)
1       cup (8 ounces) pearl couscous 
1½    cups vegetable broth or water
½      cup chopped fresh mint leaves (from 1 large bunch)
½      cup chopped parsley leaves and tender stems
 
 
PREPARATION
 
1. Heat 2 tablespoons of oil in a large, heavy pot or Dutch oven over medium-high heat. Pat the capers lightly with a paper towel until they are well-dried, then add them to the oil. Cook, stirring occasionally, until they darken and crisp up (take care as they may pop as their moisture evaporates), 3 to 5 minutes. Remove the pot from heat. Using a slotted spoon, leaving the oil behind, transfer the capers to a paper towel-lined plate and set aside.  

2. Return the pot to the heat over low. Add 2 more tablespoons oil and stir in garlic and pepper. Cook, stirring constantly, until the garlic is lightly golden brown and fragrant, 60 to 90 seconds. Add the shrimp, season with salt, and cook until they just start to curl, 1 to 2 minutes. Using a slotted spoon, transfer the shrimp and garlic to a medium bowl. Add the lime zest and juice and toss; set aside. 

3. Add the remaining 1 tablespoon of oil to the pot and raise the heat to medium-high. Stir in the couscous and toast, stirring often, until golden and fragrant, 3 minutes. Stir in broth or water and bring to a simmer. Cover with a lid, and cook until the couscous is al dente and most of the liquid has evaporated, 7 to 10 minutes. Turn off heat. 

4. Fluff the couscous with a fork. Stir in the shrimp and herbs. Season to taste with salt and pepper. Divide among bowls, top with capers and drizzle with olive oil if you’d like.

Salmon with Olive Oil-Braised Zucchini and Chickpeas

Salmon with Olive Oil-Braised Zucchini and Chickpeas was a new recipe for us to make. We liked it and realized, as we started making it, that because of the chickpeas we didn’t even need to make rice. Not that it’s hard to make rice if you have a rice cooker.

Can we talk rice cookers? If you make rice and don’t have a good rice cooker, you’re making a big mistake. It’s foolproof.

I particularly like the little detour into rice cookers—it sounds like you rather than like edited recipe prose.

From New York Times
Salmon with Olive Oil-Braised Zucchini and Chickpeas
Sheela Prakash
If you slow-cook zucchini in heart-healthy olive oil, it becomes silky and deeply flavored rather than waterlogged. Stir in chickpeas and nestle salmon fillets on top, where they steam as the vegetables and beans braise, creating a protein-packed, satisfying dinner. Crusty bread is an optional but welcome accompaniment to soak up the garlic- and lemon-heavy pan juices.
Ingredients
Yield: 4 servings
4 (6-ounce) skinless salmon fillets
Salt and black pepper
¼ cup extra-virgin olive oil
1½ pounds zucchini or other summer squash (about 3 medium), cut into ⅛-inch-thick half-moons
5 garlic cloves, minced
Pinch of crushed red pepper (optional)
1 (15- to 16-ounce) can chickpeas, drained and rinsed
1 medium lemon, zested and juiced
Preparation
Step 1
Pat the salmon dry and season with salt and pepper.
Step 2
Heat the olive oil in a large skillet with a lid over medium-high. Add the zucchini, garlic and crushed red pepper, if using. Season with salt and pepper and cook, stirring occasionally, until the zucchini just starts to brown in spots but is not yet completely tender, about 5 minutes.
Step 3
Stir in the chickpeas and lemon zest; season with salt and pepper.
Step 4
Nestle the salmon fillets on top of the zucchini and chickpeas in an even layer. Cover, reduce the heat to medium-low and cook until the salmon is just cooked through, 13 to 18 minutes. (It's done when the flesh flakes easily. An instant-read thermometer inserted into the thickest part should register 120 degrees.)
Step 5
Drizzle the lemon juice over the top and serve.

Orecchiette Carbonara with English Peas and Pea Shoots

There is something about June that calls for a perfect spring pasta. This week, we revisited a favorite from the archives: our Orecchiette Carbonara with English Peas and Pea Shoots.

We decided to riff on the original recipe by adding Snap Peas, and it was a revelation. They added a bright, fresh crispness that cut through the richness of the carbonara perfectly. I even the reflective time while I  peeled the string from the Peas.

You can find the recipe for Orecchiette Carbonara with English Peas and Pea Shoots on our blog of April 28, 2009: Click the date to get the recipe.

We started with a Tomato Salad with Burrata and Pesto. It is fun as we move farther into summer watching more and more fruits appear in the market and every week the seem tastier and sweeter. 

Spicy Skillet Ground Turkey and Snap Peas

We can do better. We have a similar recipe to Spicy Skillet Ground Turkey and Snap Peas - Stir-Fried Beans with Pork and Chiles, which we make quite frequently and really like. I don't think Turkey has sufficient fat to really fry up the way I like, and the result just wasn't as good. So we won't make this particular dish again.

But actually, it was a learning experience. I really like Snap Peas, especially when they are at their summer best. They have that wonderful sweetness and crunch that you just don't get at other times of the year. So I think I will try to convince Cathy to make our Stir-Fried Beans with Pork and Chiles, but substitute the Snap Peas from this recipe for the String Beans in the other. Take the best part of one recipe and put it into a recipe we already know we love. I know it will be a winner!

We started with Corn Salad with Tomatoes, Feta and Mint. Corn, Tomatoes and Mint in the middle of summer—once again we were cooking seasonally, which is always the best way!

Spicy Skillet Ground Turkey and Snap Peas

New York Times

 

Inspired by the bold and zesty flavors of a Thai larb, this easy skillet meal pairs nuggets of golden ground turkey with sugar snap peas and a mound of fresh herbs. The sauce, a combination of fish sauce, lime juice and red-pepper flakes, makes everything taste both bright and deep, while an optional sprinkling of chopped nuts adds richness and crunch. Serve over rice or rice noodles, or with flatbread.

 

INGREDIENTS

Yield:4 servings

 

3       tablespoons olive oil

1       red onion, halved and thinly sliced into half-moons

1       pound ground turkey

Salt, as needed

¼      cup fresh lime juice (from 2 to 3 limes), more to taste

2       tablespoons fish sauce (or coconut aminos or soy sauce), more to taste

½      teaspoon red-pepper flakes

½      cup torn mint leaves, more for topping

½      cup chopped fresh cilantro or basil, more for topping

3       scallions, thinly sliced, dark green parts saved for topping

1       pound sugar snap peas, trimmed

2       tablespoons chopped roasted cashews or peanuts (optional)

 

PREPARATION

 

1.    Heat a large skillet over medium-high. Add the oil and red onion slices to the skillet and cook until soft and deeply brown, 7 to 10 minutes. Crumble in the ground turkey and a pinch of salt, breaking up the meat. Cook until crisp and dark brown, about 8 minutes.

2.    While the turkey is cooking, whisk together the lime juice, fish sauce, red-pepper flakes, torn mint leaves, cilantro and scallion whites and light green parts. Pour the sauce into the skillet and add the sugar snap peas. Toss until combined. Cover and let the snap peas steam until tender and cooked through, about 3 to 5 minutes.

3.    Taste and add more fish sauce, salt and lime juice as needed to make everything bright and savory. Stir in the chopped cashews or peanuts, if using. Top with more torn mint leaves, chopped cilantro and dark green scallion slices.

Corn Salad with Tomatoes, Feta and Mint

New York Times

 

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal — you’ll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.

 

INGREDIENTS

Yield:4 servings

 

2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)

1 large or 2 medium ripe tomatoes, cut into fairly small pieces

4       ounces feta cheese, crumbled (about 1 cup)

½      cup chopped fresh mint leaves

3       tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

 

PREPARATION

 

1.    Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.

2.    Season to taste with salt and pepper. Serve

Fish and Lentils with Sauce Rof

Who ever heard of Sauce Rof? Not me or Cathy. However, we do like Fish (most varieties) and Lentils, so we needed to understand what Sauce Rof is and why it's called Rof.
Reading the recipe for Fish and Lentils with Sauce Rof, it was apparent that it is a Senegalese Sauce made with Garlic, Parsley, Scallions and Chile. I did some AI research to find out where the name came from. There apparently is a city called Rof in Senegal, but I couldn't find any real etymology explaining how Rof became the name of the sauce. 

So, lacking any better explanation, we will all believe that the single Michelin-rated restaurant in all of Rof is famous for this sauce. Sometimes you just have to go with the best story available.

Whatever the origin of the name, the Sauce Rof worked extremely well with the Fish and Lentils. It is fresh, herby and a little spicy, and the same sauce that flavors the Fish also helps flavor the Lentils. Bottom line: we liked it! It also expands our collection of Senegalese recipes from 0 to 1. You have to start somewhere.

Once again, we started with an Asparagus Salad.
Fish and Lentils with Sauce Rof
New York Times
 
In sauce rof, a fragrant, emerald green condiment from Senegal, garlic, parsley, scallions and chile are crushed together and used to season seafood or meat, adding nuance and complexity. For this recipe, fresh herbs chopped into confetti-like bits are loosened with a glug of oil and fresh lemon zest ensures the sauce maintains a vibrant and spicy tickle. While the sauce rof marinates fish,  it also seasons the broth for cooking the lentils. After the fillets gently poach in the same pan, a handful of greens and a final addition of fresh sauce rof turn the meal into sublime bliss.
 
INGREDIENTS
Yield:4 servings
 
¾      cup French green or black lentils, rinsed
6½    cups water, divided
6       garlic cloves, crushed
2       Scotch bonnet chiles, jalapenos or serrano chiles (seeded for milder heat)
1       bunch scallions, coarsely chopped
1       bunch flat-leaf parsley, leaves and tender stems coarsely chopped
1       lemon, zested and halved, divided
½      cup safflower, grapeseed or canola oil, divided 
Kosher salt (such as Diamond Crystal) and black pepper
4       (4- to 6-ounce) white fish fillets, such as tilapia, cod, snapper or striped bass 
5       ounces baby spinach (see Tips)
 
PREPARATION
 
1.            In a medium bowl, combine the lentils with 4 cups water and soak while preparing the sauce and marinating the fish. Soaking the lentils helps speed up cooking later.
2.            Make the sauce rof by pulsing the garlic, chiles, scallions and parsley in a food processor until evenly chopped, scraping the bowl as needed. (Or, finely chop the ingredients by hand.) The mix should resemble confetti. Transfer to a large bowl and stir in the lemon zest and the juice of half the lemon, ¼ cup oil, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine. Transfer ½ cup sauce to a small bowl, cover and refrigerate until ready to use. Cut the remaining lemon half into wedges for serving.
3.            Pat the fish dry and lightly season both sides with salt and pepper. Add the fillets to the large bowl and turn to coat with sauce. Cover 
4.            Drain the lentils and add to a large, deep skillet with a lid. Add 2 ½ cups water, the remaining ¼ cup oil and a big pinch of salt. Bring to a simmer over medium-high heat, about 7 minutes.
5.            Reduce heat to medium to maintain a gentle simmer and cook until the lentils are al dente, about 15 minutes. Stir ¼ cup of the reserved sauce into the lentils. Stir and continue to cook until the lentils are completely soft, 5 to 7 minutes. 
6.            Nestle the fish fillets into the lentils, skin or smooth side down, adding any leftover marinade from the bowl. Cook uncovered until the fish is opaque just around the edges, about 4 minutes. Scatter the spinach on top, season with salt, cover and cook until the greens are wilted and the fish is cooked through, 2 to 3 minutes. Uncover and push the spinach off the fish to check for doneness: The fillets should flake easily when poked with a fork.
7.            Top with the remaining ¼ cup sauce and serve immediately with the reserved lemon wedges for squeezing.
TIPS
 
You can also use 4 to 5 ounces of coarsely chopped mature spinach or mustard or dandelion greens.
Prep Ahead: You can soak the lentils and marinate the fish for up to 12 hours ahead of cooking. Proceed as above for the fish. The lentils will be al dente after step 4, so you can skip the additional 15 minutes of simmering and simply stir in the sauce and continue cooking until they’re completely soft, 5 to 7 minutes more.

 

Creamy Corn Pasta with Basil

Creamy Corn Pasta with Basil tastes delicious and is wonderful in summer when Corn is at its peak. This is a great pasta and one we always look forward to making when good fresh Corn starts showing up at the market. There is something about really sweet summer Corn that makes the dish work.

The Basil is the perfect complement to the Corn. It sets off the sweetness of the Corn without overwhelming it, and the two just taste like they belong together. The Corn makes the pasta creamy without making it feel heavy, which is exactly what you want in the summer.

This is one of those dishes that reminds you why cooking with ingredients when they are in season makes such a difference. You could probably make it at other times of the year, but why would you? When Corn and Basil are both at their peak, this pasta is delicious.

Coconut-Lime Wedge Salad

Sometimes the magic works and sometimes it doesn't. This recipe for Coconut-Lime Wedge Salad sounds weird to begin with. But it was in The New York Times, a recipe source we trust. We thought it would be a fantastic, it wasn't.

We will stick to the traditional Blue Cheese Dressing. Maybe you will like it, try it! 

Coconut-Lime Wedge Salad
New York Times
This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.
 
INGREDIENTS
Yield:4 servings
 
1       cup unsweetened coconut flakes
1       tablespoon agave or maple syrup
Kosher salt and freshly ground black pepper
1       tablespoon nutritional yeast
¼      cup coconut milk
3       tablespoons lime juice
1       small shallot, finely chopped
1       garlic clove, finely grated
1       small head iceberg lettuce, cut into 8 wedges
2       Persian cucumbers, thinly sliced
4       radishes, thinly sliced
¼      red onion, thinly sliced
2       cups mixed tender herbs, like basil, mint or cilantro
 
 
PREPARATION
 
1.            Heat oven to 350 degrees. In a medium bowl, toss coconut flakes, maple syrup, ½ teaspoon salt and ¼ teaspoon black pepper. Use your hands to rub the seasoning onto the coconut flakes, and spread the mixture onto a parchment-lined baking sheet in a single layer. Bake until the coconut flakes are golden on the edges, 8 to 12 minutes, rotating once. Remove from the oven and sprinkle nutritional yeast all over the toasted flakes while they are warm; set aside to cool.
2.            In a small bowl, whisk together coconut milk, lime juice, shallot, garlic and 1 teaspoon salt.
3.            Arrange the iceberg wedges on a serving platter and scatter the cucumber slices, radish slices and red onion on top. Drizzle the coconut dressing all over the wedges and sprinkle with the coconut flakes. Top with herbs and serve immediately.

Pesto-Roasted Salmon with Tomatoes and White Beans

Give me Credit for a Beautiful Picture

We really liked this new-to-us Salmon recipe—Pesto-Roasted Salmon with Tomatoes and White Beans. Much like Vegetables, Fish has seasons, and this was the perfect time to prepare Salmon. When Salmon is at its best, you really don't have to do too much to it.

I never would have thought of combining these three things: Fish, Beans, Tomatoes —almost like a Cassoulet—and Pesto. When you think about it, or at least when I do, those are all ingredients I like. The only question was: would they be good together? I am very happy to say the answer is yes. It was delicious. The Beans and Tomatoes made it much more substantial than just a piece of Salmon, and the Pesto brought everything together. It is one of those combinations that I probably never would have come up with on my own, but now that I have had it, it makes perfect sense.

Check out that picture of the Cherry Tomatoes. It is a thing of beauty. Tomatoes are another one of those ingredients where the time of year makes such a difference, and these were exactly what you hope for.

We started with an Asparagus Salad, which was a great way to begin the dinner. This was definitely a meal we would repeat.

New York Times
This five-ingredient dinner leans on the classic combination of tomatoes and basil for a taste of summer any time of year. Swiping a thick layer of pesto on top of salmon fillets keeps them moist and flavorful in the oven, while white beans lend creaminess to this vibrant, feel-good meal that requires very little legwork. Reach for your favorite store-bought pesto to keep things quick or make your own if your garden is overflowing. And if you decide to make pesto from scratch, don’t be afraid to stray and experiment with other varieties, such as arugula or parsley, depending on what you have on hand.
 

INGREDIENTS
Yield:4 servings
 
2       (15- to 16-ounce) cans white beans, such as cannellini, drained and rinsed
1       pint cherry or grape tomatoes, halved lengthwise
6       small garlic cloves, crushed and peeled
2       tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
4       (6-ounce) salmon fillets (skin-on or skinless)
4       tablespoons store-bought or homemade basil pesto
 
 
PREPARATION
 
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place white beans, tomatoes and garlic on the prepared sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper and toss to coat. Spread out in a single layer. Roast until the tomatoes start to collapse, 10 to 12 minutes.

Meanwhile, pat the salmon dry and season both sides with salt and pepper. Top each fillet with 1 tablespoon pesto and spread to coat the tops of the fillets. 

Remove the baking sheet from the oven. Toss the tomatoes and beans then push them aside to make 4 spaces for the salmon fillets. Place the fillets in the empty spaces. 

Return the baking sheet to the oven and continue to roast until the salmon is just cooked through, 8 to 10 minutes. It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees for medium-rare. If you prefer medium, cook it a few minutes longer.

Scoop the tomatoes and beans into individual shallow bowls, drizzle with olive oil and top with the salmon.