Chicken Parmesan Meatballs

Chicken Parmesan Meatballs


The Balls
1 lb ground chicken
1 large egg
½ cup panko breadcrumbs
½ cup grated Parmesan cheese
2 cloves minced or grated garlic
1 tsp Italian seasoning
½ tsp kosher or sea salt
¼ tsp ground black pepper
8 oz container small mozzarella balls (Ciliegine or cherry sized)
Meatball Coating
1 cup panko breadcrumbs
3 tbsp grated parmesan
Pinch of salt
Finishing Touches
26 oz jar of your favorite marinara sauce or half a batch of my Pantry Shelf Marinara
1 cup shredded mozzarella
Extra grated parmesan and basil leaves for garnish


In a large bowl, combine the ground chicken, eggs, breadcrumbs, Parmesan, Italian seasoning salt, and pepper. Mix gently until combined. Don’t over mix or squish around the meat too much or you’ll end up with tough, dense meatballs.

Shape the meatball mixture into small balls, about 2 tbsp, and then press a hole in the center with your thumb. Place a piece of mozzarella into each. Reseal the meatball mixture around the mozzarella, making sure to cover it completely. You don’t want to see any of the cheese or it will ooze out when cooking.

Once all of the meatballs have been stuffed, roll them one at a time in the panko/cheese mix to coat. Press the crumbs into the meatballs a bit, while still maintaining their meatball shape. Place meatballs on a small sheet pan or plate and chill in the fridge for about 15-30 minutes before frying.

Preheat oven to 350°

Place an oven-safe skillet (I prefer my 12 inch cast iron) over medium heat with 2 tablespoons of olive oil. Brown Meatballs 5-6 minutes, rolling over a few times to brown as much of the outside as you can. You want the exterior to be a nice golden brown. The meatballs won’t be done at this point, but will continue cooking in the oven. You’ll probably need to do this in two batches, wiping out the pan between batches and adding new oil. Remove finished meatballs to a plate and continue with second batch. When done, wipe out the pan again.

Pour the marinara into the skillet and then nestle the meatballs into the sauce. Place into the oven and bake for 15 minutes. Remove from oven, sprinkle shredded mozzarella cheese around the meatballs and place back into the oven to bake for an additional 5-6 minutes, or until the cheese has melted. If desired, broil for a few minutes to brown the cheese a bit.

Garnish with grated parm and fresh basil. Serve with garlic bread, your favorite pasta, or use slider buns to make mini chicken parm sandwiches.

Chicken Piccata Meatballs

Chicken Piccata Meatballs


Chicken Meatballs
1 ½ lbs ground chicken
4 oz very finely chopped pancetta
2 large eggs, whisked
1 cup panko bread crumbs
½ cup chopped parsley
2 tsp chopped fresh oregano (one tsp if using dried)
1 tsp dried Italian seasoning
Zest of one lemon
1 tsp garlic powder
1 ½ tsp kosher or sea salt (use half the amount if using sea salt)
1 tsp black pepper
Piccata Sauce
2 tbsp unsalted butter
4 garlic cloves, grated
2 cups chicken stock
Juice of one lemon (add an extra half a lemon, if you’re a pucker maniac)
2 tsp cornstarch
¼ cup heavy cream
¼ cup capers, rinsed and drained
2 tbsp chopped parsley
Salt and pepper to taste
1 tsp chicken bouillon or base, such as Better Than Bouillon (optional)


Let’s make Meatballs!

Place ground chicken in a medium bowl. If you are an overachiever (as I am oft called), and are grinding your own chicken, I highly recommend adding the 4 oz of pancetta into the grinder with your chicken to really blend the meats together. You don’t even have to finely dice it, just a rough chop will do.

Add all the other meatball ingredients to the chicken and gently mix together. Do not overmix or you might end up with a tough meatball. Treat your balls with care! (🤣)

Hot tip: when making any type of meatballs it is impossible to test for seasoning, since the meat is raw. There is a work-around used in the restaurant industry. Take a small amount of your meatball mixture and fry it in a pan. When done, taste it and adjust the seasoning in your mixture, if needed. Easy!

Place a piece of parchment paper on a sheet pan, or lightly grease the sheet pan if you don’t have parchment paper. Using a small scoop (or eyeballing it if you’re a daredevil) scoop your mixture into golfball-sized meatballs, and line them up on the sheet pan. Using lightly dampened hands, gently roll the scoops into nicely-rounded balls. Once they’re all ready to go, heat a couple of tablespoons of vegetable oil in a 12” skillet over medium-high heat. Once the oil is hot (you’ll see it shimmer a bit when it’s ready), add one tablespoon of butter. It’ll melt up quick, so go ahead and add some meatballs! Cook the meatballs, in batches, until golden brown on all sides and cooked almost completely through (about 150°). If you cook them all the way to chicken’s food-safe temp of 165°, you run the risk of having your perfect little meatballs go dry. Set cooked meatballs aside on a plate once they hit 150°, and, don’t worry, they’ll finish cooking in the sauce.

In the same pan that your meatballs cooked in, melt 2 tablespoons of butter. Sauté the garlic for about 30 seconds. Add the broth and the lemon juice and allow to reduce for about 10 minutes. Whisk cornstarch with 1/4 cup heavy cream and add to the sauce, whisking the whole time, until completely incorporated. Add most of the parsley and most of the capers, reserving some for garnish. Taste the sauce and season with salt and pepper to taste. For even more flavor, add one tsp of a chicken base, such as Better Than Bouillon. Nestle the meatballs (and any juices that may have settled) into the sauce and allow to simmer for 5-10 minutes or until meatballs are completely cooked (165°). Serve over pasta or creamy mashed potatoes (my favorite!) and garnish with reserved parsley and capers.

Greek Salad with Herb Marinated Feta

Greek Salad with Herb Marinated Feta


Herb Marinated Feta
8 oz feta cheese (the good kind, stored in brine), cut in small cubes
About 1/2 cup extra virgin olive oil
2 tsp chopped fresh dill
1 tsp chopped fresh chives
1 tsp chopped fresh parsley
1 sprig fresh oregano, stripped and chopped
Fresh cracked black pepper
Flaky sea salt
Greek Salad
4 -5 Persian cucumbers, cut in half dollar sized pieces, about 1/4 inch thick
1 pint, tiny tomatoes, sliced in half
½ red onion, thinly sliced in half moon rings
3 -4 red radishes, sliced thinly
¼ cup torn fresh parsley leaves
2 tbsp chopped fresh dill
2 tsp chopped fresh chives
3 sprigs fresh oregano, stripped and chopped
A handful of torn basil and/or mint leaves if you have some laying around
Juice and zest of 1 lemon
All of your feta, including the oil and herbs
Salt and pepper, to taste


Marinating Feta

Put a layer of feta chunks in the bottom of a pint sized mason jar. Top them with a sprinkle of the herbs and a scritch of fresh ground pepper, and repeat until you get to the top of the jar.

Cover with olive oil and store in refrigerator overnight, or on the counter for a couple of hours. Take feta out of the refrigerator a few hours before you start cooking to continue to marinate at room temperature. If your olive oil solidified in the refrigerator, that’s okay, it will liquify again as it warms up.

Putting it All Together

Place all the salad ingredients in a large bowl and gently toss together. Add salt and cracked black pepper to taste. Really, that’s it. This salad lasts a couple of days in the refrigerator, but that’s only happened once or twice when The Boy was working a lot. Otherwise, it’s gone.

Enjoy this amazing salad alongside my Greek Chicken Skewers with Tzatziki Sauce or alone with a big fork!”

Greek Chicken Skewers with Tzatziki Sauce

Greek Chicken Skewers with Tzatziki Sauce


2 lbs boneless skinless chicken breasts or thighs
Yogurt Marinade
½ cup whole milk Greek yogurt
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh parsley
2 tsp chopped fresh oregano
2 tsp chopped fresh dill
1 tsp smoked paprika
1 tsp kosher or sea salt
1 tsp ground black pepper
Juice and zest of one lemon
Extra Bits
Assorted vegetables (I chose red bell peppers and red onions cut into one inch squares)
1 cup whole milk Greek yogurt
1 Persian cucumber (or 1/2 of an English cucumber)
1 large clove garlic, grated (2 if they’re small)
1 tbsp chopped dill
2 tsp chopped chives
2 tsp lemon jice
1 tsp lemon zest
½ tsp kosher or sea salt
¼ tsp ground black pepper


If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe. This can be done several hours ahead and will help keep the skewers from burning up as you grill.

Cut chicken into strips, about one inch wide and three inches long. Place in a large zip top bag.

Mix all the yogurt marinade ingredients together and add to the chicken. Seal the zip top bag and squish everything around until all of the chicken is coated in marinade. Allow to marinate in the refrigerator for at least 1 hour, or up to 24 hours. The longer it sits, the yummier it gets!

Now, for the Tzatziki. Take your Persian cucumber (or 1/2 English cucumber) and peel it. Now grate it up real fine. (Watch your fingers!) Then wrap the grated cucumber in a dish towel and squeeeeeze all the liquid out. You’ll end up with about 2tbsp of pretty-dry grated cucumber. Add this to the rest of the ingredients for the Tzatziki in a medium bowl, mix it up, then cover and place in the refrigerator until ready to serve. This can be made ahead and will keep in the fridge for 2-3 days.

Take the chicken out of the refrigerator and let’s build the skewers. Thread the chicken strips tightly onto your skewers, almost like you’re sewing. You want to thread the chicken just tight enough to keep the meat from drying out as it is grilled, but not so tight that it doesn’t completely cook. Once you’ve threaded one piece on, squish it down a bit and add a slice of red bell pepper (or vegetable of your choice) followed by a few pieces of cut red onion. Repeat with another piece of chicken and the vegetables until you get to the end of the skewer. Finally, cap it all off with a piece of red bell pepper to hold everything on the skewer. Super easy, and looks fancy!

Prepare the grill by wiping the grates with a paper towel dipped in olive oil the heating the grill over medium-high heat. Brush some olive oil over the chicken skewers and sprinkle with salt and pepper. Place the chicken skewers directly over the hottest part of the grill and cook until golden brown and cooked through, turning the skewers to brown all sides, about 10-12 minutes total. Brush with a little more olive oil as they come off the grill.

Serve with your Tzatziki and extra lemon wedges. Maybe a Greek Salad with some Pita or Naan. Enjoy!

Cajun Salmon Pasta

Cajun Salmon Pasta


Cajun Seasoning
2 tbsp smoked paprika
1 tbsp kosher salt or sea salt
1 tbsp garlic powder
2 tsp onion powder
2 tsp cayenne
2 tsp ground black pepper
1 ½ tsp dried oregano
1 tsp dried thyme
Salmon and Pasta
12 oz pasta (of your choice. I chose spaghetti because I love a good twirl, but penne or gemelli would be great too.)
1 lb salmon, cut into four filets
1 tbsp olive oil
1 shallot, finely diced
1 small red bell pepper, finely diced
¼ cup sun dried tomatoes, diced (the kind packed in oil)
4 cloves grated garlic
½ cup broth (chicken, seafood, or vegetable will work equally well here)
Juice and zest of 1/2 lemon (save the other half to squeeze on top of each serving)
1 ½ tsp cajun seasoning
1 ½ cups heavy cream (I wouldn’t recommend using milk or a milk alternative here as it might curdle with the lemon juice. Yuck.)
½ cup finely grated parmesan
Parsley, for fancy reasons


Cajun Seasoning

This part is crazy easy. Gather all of your cajun seasoning ingredients and mix them together. Store in an airtight container for later use. Done! You’re a spice wizard.

Salmon and Pasta

Mise en place time! Finely dice the shallot and red bell pepper. Approach it however is most comfortable and easy for you, as long as the pieces end up relatively tiny. Set aside. Then roughly chop the sun dried tomatoes, just to make them a bit more bite-size. Set that aside. Lastly, get a lemon and zest about half of it. Cut it in half and set aside one of the halves for later. For the other half, squeeze out all the juice you can into a little bowl with the zest. Aaand set that all aside. Done! Now you’re ready.

Put a large pot of water on to boil. Starting the boil in advance means that you can just toss the pasta into the water when it’s time. The sauce should only take bout 10-12 minutes to make, in total. Whenever the water is at a good rolling boil, toss some salt in there to make sure the pasta is seasoned! Your pasta water should be salty as the sea, as they say. I’ll tell you when to add the pasta. Stay tuned.

If your fishmonger (Yes even the fishmonger at your Mega Market can be called a fishmonger, okay? Because I wanna say fishmonger. Fishmonger.) did not remove the skin from the salmon, do that now. (There are great videos on the Inter Webs on how to do that.) Double check it for any sticky stray scales, then season the salmon on all sides with the cajun seasoning.

Heat the 1 tablespoon of olive oil in a pan over medium-high heat. Cast iron does a particularly good job of searing, so use that if you have it. Cook the filets for 2-3 minutes on the first side, just until the cooked portion has crept up about 1/3 of the way up into the filet at its thickest part. Once it reaches that 1/3 point, gently turn them over and cook for 2 minutes on the second side. You don’t want to overcook it at this stage because it will be going into the sauce at the end, which will cook it just a little more. Once they’re beautifully seared and cooked through, remove salmon from the pan and set aside on a plate.

In the same pan as you cooked your fish, sauté the shallot and red bell pepper that you prepped earlier for a couple of minutes until they’re slightly softened. Add in your chopped sun dried tomatoes, and use a microplane or grater to grate in all 4 cloves of garlic and sauté for another minute or so.

Now would be a great time to start your pasta!

Gather your broth of choice, the lemon juice and zest that you prepped earlier, and your delicious cajun seasoning. Add them all to the pan and allow to reduce for a minute or two while stirring occasionally. Make sure to use a spatula so you can scrape up all those tasty bits from the pan. Yum. Add in the heavy cream and the parmesan and allow the sauce to bubble up and reduce until your pasta is ready. Stir occasionally. The sauce won’t be too thick, but the pasta is going to soak some of that up, so we want it kind of saucy.

Add in about half of the salmon and break it up a bit to warm it. Once the pasta is ready, strain it and add it directly to the sauce. Toss well to coat evenly. Top with the rest of the salmon and break it up with your fingers a bit to make it pretty.

Serve up and garnish with parsley leaves (it’s not just fancy, it adds a great freshness) and lemon wedges. You did it! Now go enjoy.

Best Italian Meatballs Ever!

Best Italian Meatballs Ever!


½ cup white bread (I’m really partial to Wonder Bread. Thanks, Mom ) torn into pieces
½ cup milk or half and half
1 large egg, whisked
½ cup grated Romano cheese
¼ cup finely chopped fresh parsley leaves
2 tsp kosher salt
½ tsp black pepper
1 lb ground beef or a mixture of beef, pork, and/or veal. Use whatever meat you prefer/can find/are comfortable using for dietary or other reasons. It’s all good 🙃
½ cup very finely chopped onion (or grated on a coarse grater)
1 clove minced garlic


Get ahead of the game and do your mise en place. That just means getting all your ingredients measured and cut up and “in place” so you can get right down to the business of making meatballs.

Preheat your oven to 400° F. Line a baking sheet with a piece of parchment paper and spritz with non-stick spray.

Place the torn bread in a large bowl and cover with the milk. Let it sit for about 5 minutes. It will get mushy. This is a good thing!

Add all your other ingredients to the bowl with the soaked bread and gently mix together with a wooden spoon or extra gently with your hands. You don’t want to overwork the mixture or squeeze the meat because that will result in tough meatballs. That is a bad thing. The peeled golf ball bad thing.

I actually use 2 rice scoops when mixing together ingredients. It allows me to mix everything together without the risk of overworking.

You might see bits of bread in the meat after you mix it all together. That’s ok. They’ll melt in when you bake them.

Shape the mixture into roughly golf ball sized balls. You can use a small cookie scoop if it helps, but I just grab a bit and roll. Wetting your hands a little or spritzing them with non-stick spray can help avoid meaty hand syndrome.

Place on your baking sheet with a little space in between each ball so they all get even exposure to the heat and get the little crispy side bits we all know and love! You should get about 24-28 meatballs.

Bake in 400° oven for 25-30 minutes, turning over once.

Remove from the oven. Sneak one and taste it for quality control. No one will notice one missing meatball.

Add the meatballs to your favorite sauce or use the delicious marinara sauce we made in a previous post.

Let the sauce and meatballs simmer for about 20 minutes to allow them to become really good friends. They’re in love.


Braised Korean Short Ribs

Braised Korean Short Ribs


3 lbs English cut short ribs, preferably in 2 inch pieces if available (English cut just means a big hunk of meat on one long rib bone, as opposed to flanken cut, which is a thin slice of short rib with 3 thin bones)
½ cup soy sauce
½ cup beef broth
1 tsp sesame oil
1 tsp mirin (Japanese cooking wine, found in the International aisle of your local Mega Market or any Asian food store)
4 cloves of garlic, grated or minced very fine
½ inch of ginger, grated or minced very fine (this equals about 1 tsp of ginger. If you don’t have fresh ginger you can use 1/4 tsp ground ginger)
¼ cup loosely packed brown sugar
1 tbsp gochugaru (Korean chili flakes, found in Asian food stores. You can absolutely substitute regular chili flakes and adjust up or down for heat tolerance. This really isn’t very spicy. Trust me 😊)
1 tsp MSG. I know, I know, big controversy with MSG, but my Mom always used it and I’m FINE, and recent research, blah, blah, blah, totally up to you. I like the flavor it brings, but you do you 😉)
2 tbsp canola or vegetable oil for searing the ribs, plus more for seasoning before searing
2 tbsp cornstarch
¼ cup cold beef broth


Mix soy sauce, 1/2 cup of beef broth, sesame oil, mirin, garlic, ginger, brown sugar, chili flakes, and MSG (if using) and whisk together well. Set aside while you get your ribs ready.

Heat a heavy pan over high heat. I like to use my cast iron pan for even cooking and great searing. Drizzle all the short ribs with some oil and salt and pepper. Rub them well with the oil and seasoning to get all the surfaces ready for their big moment.

Sear the ribs in batches (so you don’t crowd the pan) on all six sides. Don’t be afraid to get a really hard sear on them. This is where you’re going to get the really slow braised, deep flavor. Remove the seared ribs and start the next batch.

If you are using your slow cooker, just put the seared ribs in the bottom of the cooker and start on your next batch of ribs.

searing short ribs

Pour the sauce all over the ribs in the slow cooker, put the lid on and set to low. Cook for 8-9 hours. Go do something. Go to work, go to a movie, sit on the sofa and binge something. Come back later and we’ll finish this off.

Hey! If you want to make this the night before, like I did, and cook it before you go to work, just put it in the refrigerator. Pull it out before you start getting ready for whatever you do during the day and let it come to room temperature-ish. Then set it and forget it!

seared short ribs

When you’re ready to eat, it takes just a few minutes to finish the ribs and get eating. Mix the 2 tbs of cornstarch with the 1/4 cup of cold beef broth and pour into the saucy parts in the slow cooker. Turn the temperature to high and let the sauce thicken. While that is happening, you can put on some rice, or noodles if you want something to spoon all that delicious sauce over. And you will. It’s pretty amazing.

That’s it! The ribs are fall apart tender and the sauce is rich and dark, and a little smoky from that great sear you gave them. Put the ribs on a plate with whatever accompaniments you like and enjoy. Good job!

This dish can also be cooked in the oven, if you like. Because the meat will be cooking for such a long time, you need to have more liquid when oven braising. You’ll need to triple the sauce amount and then put the ribs and sauce into a stove and oven safe covered pot and cook at 325° for 2 1/2 hours. When the time is up, take pot from the oven and place on the stovetop to thicken the sauce with the cornstarch and beef broth. This should only take 2-3 minutes. Then you just have to serve and enjoy!

slow cooker Korean ribs 2

Sheet Pan Sausage and Peppers

Sheet Pan Sausage and Peppers


3 bell peppers, cut in strips. I used red, yellow, and orange.
1 medium onion, julienned
8 cloves garlic, smashed with the flat of your knife
1 tsp fresh rosemary, finely minced (if you don’t have fresh rosemary, omit this ingredient. I don’t like the texture of dried rosemary and don’t feel that it imparts any real flavor. I’d rather you skip it.)
1 tsp fresh thyme, stripped off stems and chopped (if you can’t find fresh, use 1/2 tsp dried)
½ tsp dried basil
½ tsp dried oregano
1 tsp kosher salt
8 – 10 whole Italian sausages. I used a mix of sweet and hot
2 tbsp olive oil


Preheat oven to 425°F. Place a large sheet pan in the oven to preheat along with it.

Place all your peppers, onions, and smashed garlic in a large bowl. Add the herbs, salt, and olive oil and toss to evenly coat everything.

Remove the sheet pan from the oven and toss all the vegetables on the hot pan. Nestle the sausages in with the vegetables, trying to get each sausage to make contact with the hot metal. Bake at 425ºF for 20 minutes.

Remove the pan from the oven and use tongs to toss all the vegetables and turn the sausages over. It may look like the vegetables are in a lot of liquid at this point, but don’t despair! They are going back into the oven and that liquid is going to evaporate and delightful things will happen. Back in the oven for 20 more minutes.

Remove the pan from the oven. Set the oven to broil and move the rack up one slot in the oven. Toss the vegetables and turn the sausages one last time. Place the pan under the broiler for about 5 minutes, or until the sausages get a nice brown color and the edges of the vegetables start to blacken just a touch.

Remove from the oven and turn the oven off. Toss some hoagie or ciabatta rolls in for a few minutes to toast in the residual heat. At this point, I like to slice the sausages, some in half, some in quarters. This makes it easier to nestle them onto the bread and not have to open my mouth like an anaconda to eat my sandwich. I like to schmear some of the juices (fat) from the bottom of the sheet pan onto my bread, lay on a nice layer of sausages, and cover them with vegetables, maybe sprinkle a little Romano cheese on top… you do what makes your mouth happy. You can even slice the sausages smaller and toss everything with pasta or just eat them straight. It’s all good!

Seared Salmon in Lemon Dill Cream Sauce

Seared Salmon in Lemon Dill Cream Sauce


4 Skin-off salmon filets, about 4-6 ounces each
1 shallot, finely diced
3 cloves grated garlic
1 1/2 cups half and half or cream
cup mascarpone (or cream cheese, if that’s what you have/can find)
Juice of 2 lemons
½ cup finely grated parmesan cheese
¼ cup chopped sun dried tomatoes
1 tbsp finely chopped parsley, plus more for garnish
2 tbsp coarsely chopped dill, plus some full fronds for garnish


Dry your salmon filets thoroughly with paper towels. I cannot stress enough the importance of drying your salmon filets before cooking them. It can make the difference between a really good sear and fish that looks kinda drab and steamed. Pat, pat, pat. Then rub a bit of olive oil all over them and season all sides with salt and pepper.

Heat 1 tbsp of olive oil in a cast iron pan heated to medium-high heat. Add salmon to the pan and don’t touch it for 3-4 minutes, or until you look at the side of a filet and see the cooked portion seeping up the sides almost halfway. Flip your filets over (they should easily release from the pan when they’re ready to turn) and cook for another 2-3 minutes, or until the two cooked halves almost meet on the sides. You don’t want the fish to look completely cooked, or it will be dry after you rest it. It will sit in the sauce for a few minutes at the end. Give it some cooking space, okay?

Remove your salmon from the pan and place on a plate to rest while you work on your sauce.

In the same pan, add another tablespoon of olive oil. Add your shallots to the pan and cook for a few minutes, or until they start to look translucent (you know, not raw-ish). Add the garlic and stir for literally just a few seconds (garlic burns quickly). Pour in the half and half and add your mascarpone and stir until all the cheese has melted and incorporated. Add the chopped sun dried tomatoes and continue stirring.

Turn the heat to low and add the lemon juice, parmesan cheese, and the herbs. Stir well. Take a taste and adjust for any salt you may want. If the sauce is a bit thick, you can add more half and half.

Nestle your salmon filets in the pan and allow to sit for a few minutes. This will let the salmon finish cooking and absorb some of the amazing flavor you developed in the sauce.

Serve the salmon with sauce drizzled over the top and garnish with the remaining herbs. This fish would be great with a simple side of vegetables (I made my favorite roasted brussels sprouts) or even with pasta tossed with olive oil. You might even be tempted to put it in a bowl and eat it like a salmon soup, it’s that good 😋

Mediterranean Grilled Shrimp

Mediterranean Grilled Shrimp


2 lbs large or extra large shrimp, peeled and deveined, with tails off
cup chopped sun dried tomatoes
¼ cup capers, drained and rinsed
6 anchovy filets or 3 tsp anchovy paste
3 cloves grated garlic
¼ cup lemon juice (usually 2 lemons)
½ cup + 2 tbs olive oil
2 tsp kosher salt (divided)
1 tsp black pepper (divided)
¼ cup toasted pine nuts
Cherry tomatoes, halved
Parsley and torn basil leaves


In a bowl, mix the shrimp with 1 tsp of kosher salt, 1/2 tsp black pepper, 2 tbs olive oil, and the grated garlic. If you’re going to cook this right away, allow the shrimp to sit on the counter while you prepare the other ingredients. If you want to make this later, just cover and refrigerate. Allow the shrimp to come to room temperature before grilling, to reduce curling up 🍤

In a food processor, blend lemon juice, anchovies, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth. Slowly drizzle in olive oil until fully blended. Set aside.

It’s time to cook the shrimp! Heat your indoor grill pan or outdoor grill to a medium high temperature. I like to oil the grates before I start to help avoid sticking, although the shrimp should easily release when they have just enough char 🤞🏻

Grill shrimp in batches 2-3 minutes per side or until shrimp are no longer opaque (you know, raw looking on the sides) and release easily(ish) from the grill.

As alternate method for cooking the shrimp you can place the seasoned shrimp in a single layer on a sheet pan and cook for 8-10 minutes in a 450° oven. Perfectly cooked every time!

Transfer the cooked shrimp to a medium bowl. Add the sun dried tomatoes and capers and then drizzle with the lemon anchovy dressing. Toss and allow to sit for about 15 minutes. This will allow all the flavors to blend together and become best friends.

Garnish with pine nuts, halved tomatoes, and fresh herbs. These delightful and amazing shrimp can be served alone, with a salad or roasted vegetables, alongside a perfectly seared steak, or with crispy crostini. I recently served mine with pasta that had be tossed with some of the lemon anchovy dressing (I doubled just the dressing ingredients and saved half).

Make some for yourself. Maybe share. Maybe.