Entree, Recipes, Seafood, stir-fry, Vegetables

Spicy Pan Fried Shrimps with Vegetables

The following tasty quick dish was created with busy days in mind: it can be prepared in less than half an hour, yet it is healthy and nutritionally balanced.

Using frozen shrimps, that can be thawed very quickly, is the base for the dish, following with a medley of colorful vegetables, such as corn, peppers and asparagus (or any other you have at hand). Spicy seasonings add a nice kick to the mix, while cilantro, scallions and lemon juice, add freshness and texture. The dish is perfect for serving as a light lunch or dinner. Try it and enjoy.




* Zhoug is an aromatic Yemenite hot pepper and cilantro paste. I used my  homemade Zhoug spread, but any store bought one can be used instead.

* Old Bay seasoning is a popular aromatic blend of spices, used mostly for seafood. It contains celery salt, paprika, black pepper, cayenne, mustard powder, allspice, and some other spices. If you can’t find it, check for copy-cat recipes on the net.


Makes: 2-4

Prep time: 10 minutes

Cooking time: 15 minutes



24-26 peeled and deveined medium shrimps, thawed

1 bunch fresh asparagus

7-8 mini peppers

4 scallions

Small bunch cilantro

2 Tbs light olive oil

1 Tbs butter

Salt to taste

1 cup frozen corn kernels, thawed

1 tsp Old Bay seasoning mix (see notes)

2 tsp Zhoug paste (see notes)

1 Tbs fresh lemon juice

1 tsp honey

For serving:

Cilantro leaves

Lemon wedges

Cooked Basmati rice (optional)


  1. Place the thawed shrimps on paper towels and keep on the side.
  2. Cut off an inch of the asparagus’ ends, then cut into large sections. Place in a microwave safe container, in one layer. Add a bit of salt and water, and microwave for 2 minutes. Set aside.
  3. Deseed the peppers, cut into thin strips and set aside. Roughly chop the scallions and cilantro (leave a few leaves for garnish) and set aside.
  4. In a large pan, over medium-high heat, mix the oil and butter and let melt. Add half of the scallions and all the peppers, add a bit of salt, mix and sauté until the peppers soften a bit. Add the corn, mix and sauté for 1-2 minutes. Move the vegetables to one side of the pan, and add the shrimps, Old Bay and Zhoug. Sauté for 2-3 minutes, mixing occasionally. Add the chopped cilantro and mix again.
  5. Mix in the lemon juice and honey, and sauté for 1-2 minutes. Add the steamed asparagus and remaining scallions, mix and sauté for 1-2 minutes. Taste and adjust seasoning.
  6. Serve as is, or on a bed of Basmati rice. Scatter cilantro leaves on top, and add lemon wedges on the side.
appetizer, Bakes, Brunch, Cheese, Eggs, Muffins, Recipes, Snack, Vegetables

Corn and Cheese Mini Bakes

With fresh corn season about to end, I chose the next best thing, frozen corn, to make the following tasty mini bakes. Continue reading “Corn and Cheese Mini Bakes”

Chicken, Entree, Recipes, Rice, Vegetables

Chicken Drumsticks with Succotash and Rice

Succotash is a tasty American dish, which has many variations, and is often served at Thanksgiving dinner. All the variations start with a basic mix of corn and Lima beans (or other types of beans). The combination of grain and legumes is highly nutritious, as it contains all the essential amino acids. Continue reading “Chicken Drumsticks with Succotash and Rice”

appetizer, Brunch, Chicken, Recipes, Snack

Chicken, Corn and Shishito peppers Patties

Fresh corn is one of my favorite vegetables, and now that the season has started, I once again use it on its’ own, or mixed with different ingredients, to create new dishes. The following chicken patties are one example of the later. Continue reading “Chicken, Corn and Shishito peppers Patties”

Brunch, Recipes, Seafood, Side dishes, Vegetables

Fresh White Corn Polenta with Pan Fried Shrimps and Roasted Vegetables

Fresh corn season is here and, once again, I’m using it in all kinds of dishes. One of my favorite and easiest recipes using fresh corn is to cook it “polenta” style. Unlike the time consuming traditional polenta, which is made with dried cornmeal, this quick cooking version is lighter and so perfect for summer. Continue reading “Fresh White Corn Polenta with Pan Fried Shrimps and Roasted Vegetables”

Food, Recipes, Salad, Seafood

Farro, Corn and Crab Salad

A couple of months ago, I’ve decided it’s time to experiment with Farro, an ancient type of wheat that I haven’t yet used. I bought a package and planned to use it, but, as it happens so very often, I forgot all about it. So when I saw THIS recipe for farro and corn salad, on the excellent “Frugal Hausfrau” blog, it immediately caught my eye. Continue reading “Farro, Corn and Crab Salad”

Food, Recipes, Soups

Corn and Sweet Potato Chowder

Corn and Sweet Potato Chowder Ronit PensoWith abundance of fresh corn to feed my corn addiction, a couple of weeks ago I felt like cooking some nice corn chowder. The weather was still too hot for such a heavy soup, so I came up with a lighter version for it. Continue reading “Corn and Sweet Potato Chowder”

appetizer, Brunch, Food, Recipes, Vegetables

Corn and Shrimp Cakes

Corn and Shrimps Cakes Ronit PensoWith wonderful abundance of fresh corn from the farm stand, I can’t help but buy and cook it often. On top of enjoying the corn on its own, I also end up incorporating it in assorted dishes. Continue reading “Corn and Shrimp Cakes”

Bread, Food, Recipes

Cornbread with Bacon and Peppers

Cornbread with Bacon and Peppers Ronit PensoI have a weakness for cornbread. The crumbly texture, the salty yet somewhat sweet flavor, the fact it is so versatile – all these make cornbread one of my favorite breads. There are plenty of recipes for cornbread, including on this blog, however, I think you’ll agree there is always room for one more.
Continue reading “Cornbread with Bacon and Peppers”

Food, Recipes, Vegetables

Corn, Red Pepper and Cheese Muffins

As I’m taking a few days off blogging, I once again opt to re-blogging an earlier post, which most of you probably have missed. It was posted 2 years ago – hard to believe!

See you next week with a new post.

Tasty Eats

Corn, Red Pepper and Cheese Muffins Ronit Penso

Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use.
The best thing to do with fresh corn is, of course,  to eat it as is. Yet, as the cooked corn isn’t as tasty after refrigerating, I usually end up scraping the kernels from leftover ears and use them in salads, pancakes or muffins.

The following muffins are easy to make and the result is tasty, colorful and nutritious. They are perfect for breakfast, brunch, light dinner or as a snack.

How to cook fresh corn: If you’re lucky enough to get some really fresh corn, make sure to not to overcook it. Just place it in a large pot, add water (don’t add salt, it will harden the kernels), cover and bring to the boil. Turn off the heat and let cool in the water. That’s all the cooking you…

View original post 185 more words

Bread, breakfast, Brunch, Food, Muffins, Recipes

Corn Muffins with Italian Sausage and Goat Cheese

Corn Muffins with Italian Sausage and Goat Cheese Ronit PensoThese quick and easy to prepare corn muffins, are the perfect breakfast or brunch bread. They are moist and crumbly, savory and a bit sweet and hot at the same time, and with the added sausage and goat cheese, they make a meal on their own. For brunch, or light lunch, serve them with a green salad, or with a bowl of light soup.

Continue reading “Corn Muffins with Italian Sausage and Goat Cheese”