Jan D'Atri

Jan D'Atri > carrots

carrots

Shrimp Spring Roll Bowls with Sweet Garlic Lime Sauce

by

Now this is my kind of meal! All of the great flavors of an Asian Shrimp Spring Roll made much easier by combining these wonderful ingredients in a bowl rather than a wonton rapper or rice paper. We featured this delicious dish in my Cool Down Dinners cooking class recently and there were many empty bowls and lots of happy tummies!

The Sweet Garlic Lime Sauce is the perfect flavor enhancer and my technique for pre-cooking the shrimp was the added special touch for this memorable meal. If you haven’t cooked shrimp this way, you really should give it a try for flavor that bursts in your mouth. Just add some Old Bay seasoning and the juice of a lemon in a small pot of water. Bring it to a boil and then turn off the heat. Add your shrimp, cover the pot and let the shrimp steep for 5 minutes. That’s it! Drain the shrimp and then add them to all the rest of the great flavors in this bowl and you have a light and savory meal in minutes!

Chicken and Turkey Brodo

by

The Story

The fact that something this comforting, soothing, and delicious would one day be a huge restaurant trend doesn’t surprise me at all. The only thing surprising is that it took so long for it to happen. Brodo. The Italian name for one of the favorite sipping soups of all time – Broth. The craze has already begun and you’ll be seeing more and more “Brodo” restaurants opening up as the demand for lighter, healthier, more satisfying restaurant meal choices increases. The magic of Brodo is about to go mainstream and the restaurant that does it well will be capturing lightning in a bowl! It’s going to be fun to see eateries across the country embrace what home cooks have known for centuries. Broth is the be-all and end-all. What got me through high school heartbreaks? Brodo. What made falling off my bike a little less painful? Brodo. What saw me through numerous flu seasons? Brodo, of course. If you ask my family, they’ll tell you that I make a pretty decent Brodo, especially with chicken and turkey parts. I’ve tweaked my recipe through the years, and, at least for now, this is my favorite variation. So after this last week of feasting on cookie platters and eggnog, just ahead of all the New Year’s Eve parties, make a big pot a Brodo. It’ll sooth your tummy and feed your soul.