Eating my Words and Lemon Shrimp with Arugula and Couscous

My 5 year old son will not eat beans or most legumes. This probably isn't shocking to most parents of a 5 year old. It's probably not a big deal to most parents of a 5 year old. However in my home it has become quite a big deal. You see I've been feeding my family a vegetarian diet for a little while now (you might remember my post on not eating meat), since he isn't eating beans or legumes, he is mainly eating carbohydrates which again, isn't normally a huge deal but my son has type 1 diabetes. Too many carbs and not enough protein isn't good for anyone, especially someone with diabetes. Because the health of my children comes before anything, we once again eat lean meats. However I do so with much more awareness regarding sustainability and ethical practices.

I carry around The Monteray Bay Aquarium Seafood Watch sustainable seafood guide to make sure I am picking sustainable fish. (There is also a version here for those of you not in the U.S.)
I found a phone application at m.edf.org/seafood that not only lists the fish but also has a few recipes. How handy is that for last minute grocery shopping?!

I still cook a lot of vegetarian and vegan food so I will still have many vegetarian and vegan dishes to share with you. I strongly believe that in order to keep meat eating sustainable it has to be consumed in moderation.

This is a fish dish that I love because it meets my lazy cooking day requirements which are 1: it's healthy 2: everyone will eat it 3: it's quick. By quick I mean that it can be done in as little as 20 minutes. As a bonus, this meal also uses minimal dishes.
I probably don't have to tell you, with 3 kids all 5 and under, plus dietary issues to take into consideration, it isn't easy meeting these seemingly simple requirements. This is one meal that we all love.



I love that this dish comes together so ridiculously quick and easy but is still nice enough for a casual dinner party. I love that the flavors are interesting enough to satisfy my taste but simple and clean enough for my children's palate.

You can make this with baby spinach but really- don't. It is so much better with Arugula. Arugula adds a complexity whereas spinach adds a softness. This dish really benefits from the slightly bitter, somewhat peppery flavor of Arugula. It's OK with spinach, but it really pops with the flavors of the Arugula mixing with the tartness of the lemons and the sweetness they take on when their sugars caramelize.

You can make good couscous if you have the time. If not, the instant variety will work wonderfully, in which case dinner can be done in as little as 15 minutes, including the time it takes the water to boil.
Plus it's healthy! Every time I make this, I wonder why I don't make it more often.


This is a very forgiving recipe, you could easily adapt the quantities to your taste or add various seasonings. Never feel tied to a recipe, make it your own. There are times where I use half the amount of shrimp, or much less arugula or I add capers and red pepper flakes or caramelized onions and roasted red peppers, have fun with it!

Lemon Shrimp with Arugula and Couscous
feeds 5 hungry adults

1 box instant couscous (about 1 1/2 cups)
olive oil
4 garlic cloves, thinly sliced
5 ounces Arugula
1 large lemon or 2 smaller lemons cut into 6-8 wedges each
2 pounds shrimp
salt and pepper to taste


Prepare the couscous according to the package directions adding a large pinch of salt.
Plate the couscous.

Meanwhile, in a large skillet over medium high heat, add a bit of olive oil, add half of the garlic and saute for about 1 minute. Add the arugula and saute until it just begins to wilt, about 2 minutes. Season with salt and pepper. Put the arugula on top of the couscous.

Return the skillet to the stove adding a bit more olive oil if necessary. Add the remaining garlic, the shrimp and the lemon wedges, season with salt and pepper and cook, turning one time, until the shrimp are cooked through, about 5 minutes. (the shrimp will be pink, and there will be no more translucent areas) Put the shrimp and lemons on top of the Arugula and serve.

click here to print this recipe

Surprise! Alaskan King Crab!

My other half came home with a wonderful surprise for me, a 6 1/2 pound ALASKAN KING CRAB!!! He certainly knows the way to my heart.
This is not a normal event at my house. He is much more likely to come home with a bag of something processed than a treasure from the sea. We're also not usually so indulgent. I have to admit, I was a little intimidated. I've never prepared crab. Actually I've only eaten it a handful of times.
What to do with all that sweet meat...I tend to like good ingredients prepared as simply as possible so I decided to steam the legs, eat it with a little lemon and clarified butter and ponder the fate of the remaining meat.

After doing a little research, I learned that crab is almost always cooked and frozen on the boat! All that is really needed is to reheat it.
Bring about 2 inches of water to a boil in a large pot,reduce to a simmer, added the legs and steamed them for 4 to 5 minutes. Who knew something this delicious was also this fast and simple!

We tried a couple different ways of cracking the shell. It was not an easy task due to the spikes. First I tried a nut cracker, but it didn't work too well. I ended up using the prong of a fork to break through the shell. My fork ended up a little bent, but it was undoubtedly worth it!