Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.
In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.
Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.Show More
Shrimp cooks in less than five minutes, making it ideal for a quick week-night meal.
TIP Pork is safe, moist and tender when cooked to 140 degrees but dry when cooked beyond 160 degrees.
BLACKENED SHRIMP WITH MANGO-AVOCADO-MINT TOPPING
2 mangos, peeled and cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 avocado, peeled and cut into 1/4-inch dice
1/4 cup finely chopped red onion
1/4 cup mint, chopped
1 tablespoon lime juice
1/4 teaspoon salt
1 1/2 pounds peeled shrimp
1 1/2 teaspoons blackening spice
1 tablespoon canola oil
1. Combine the mangos, red pepper, avocado, onion, mint, lime juice and salt in a bowl and set aside.
2. In a second bowl, toss the shrimp with the blackening spice until it is well coated.
3. Heat the oil in a large, nonstick skillet over medium high. Add the shrimp in a single layer (working in batches, if necessary) and cook until the undersides are lightly browned, about 2 minutes. Turn and cook until the shrimp is just cooked through, another 2 minutes.
4. Serve with the topping. (Can be served over rice, if desired.) Makes 4 servings.
Nutritional analysis for each serving 381 calories, 45 g protein, 20 g carbohydrates, 6 g fiber, 14 g fat, 1 g saturated fat, 710 mg sodium
BUTTERY LEMON-GARLIC SHRIMP
1 tablespoon olive oil
1 1/2 pounds peeled large shrimp
3 tablespoons butter
4 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 cup parsley, coarsely chopped
1. Heat the oil in a large, nonstick skillet over medium high. Add the shrimp in a single layer (working in batches, if necessary) and cook 2 minutes, until the undersides are lightly browned. Turn and cook another 2 minutes, until shrimp is just cooked through. Transfer to a plate and cover loosely to keep warm.
2. Reduce heat to medium and melt the butter in the pan; stir in the garlic and cook until golden, about 3 minutes. Stir in the lemon juice and zest and salt; cook 1 minute. Remove from heat. Stir in the shrimp and parsley; serve immediately. Makes 4 servings.
Nutritional analysis for each serving 315 calories, 43 g protein, 2 g carbohydrates, 0 g fiber, 15 g fat, 6 g saturated fat, 635 mg sodium
COCONUT-CURRIED SHRIMP ON JASMINE RICE
1 cup jasmine rice
1 tablespoon canola oil
1/2 cup chopped red onion
1 tablespoon minced ginger
3 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon cumin powder
1 tablespoon tomato paste
4 plum tomatoes, cut into 1-inch pieces
1 (14-ounce) can lite coconut milk
1 1/2 pounds shrimp
1/4 cup cilantro, coarsely chopped
1. Cook the rice according to package directions.
2. Heat oil in large, nonstick skillet over medium high. Add onion, ginger, garlic, curry powder and cumin; cook, stirring, 1minute. Stir in tomato paste and tomatoes and cook, stirring frequently, until tomato paste is dissolved and tomatoes just begin to soften, about 2 minutes. Add coconut milk, reduce heat to medium and cook until sauce is well blended, about 2 minutes.
3. Add shrimp and cook until they are just opaque, 3 to 4 minutes. Taste sauce and season to taste with salt and pepper.
4. To serve, ladle shrimp and sauce over the rice; sprinkle with cilantro. Makes 4 servings.
Nutritional analysis for each serving 459 calories, 47 g protein, 43 g carbohydrates, 3 g fiber, 10 g fat, 3 g saturated fat, 513 mg sodium