Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

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.

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SEARED SHRIMP WITH CHIMICHURRI

4 tablespoons olive oil, divided

1 clove garlic, minced

1⁄2 cup parsley

1⁄2 cup basil

1⁄2 cup cilantro

1 tablespoon red wine vinegar

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1 tablespoon lime juice

1⁄2 teaspoon lime zest

1⁄2 teaspoon ground coriander

1⁄4 teaspoon plus 1⁄2 teaspoon salt, divided

1⁄8 teaspoon black pepper

1 1⁄2 pounds peeled shrimp

 

1. Combine 3 tablespoons of the oil, garlic, parsley, basil, cilantro, vinegar, lime juice, lime zest, coriander, 1⁄4 teaspoon of salt and the pepper in a blender; puree.

2. Season the shrimp with the remaining 1⁄2 teaspoon salt. Heat the remaining tablespoon oil in a large nonstick skillet over medium high; add half the shrimp in a single layer and cook 2 minutes on each side; remove and repeat with the remaining shrimp.

3. To serve, drizzle the chimichurri over the shrimp. Makes 4 servings.

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Nutritional analysis for each serving: 273 calories, 35 g protein, 2 g carbohydrates, 0 fiber, 14 g fat, 2 g saturated fat, 648 mg sodium

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SHRIMP WITH ANDOUILLE SAUSAGE AND CHEESY SCALLION GRITS

3⁄4 cup grits

3 ounces shredded reduced-fat Cheddar

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1 pound peeled shrimp

1⁄2 teaspoon smoked paprika

1⁄2 teaspoon salt

1⁄4 teaspoon cayenne pepper

1 tablespoon olive oil

1 (6-ounce) Andouille sausage, cut in 1⁄2-inch pieces

1 red bell pepper, diced

1 green bell pepper, diced

1 medium red onion, chopped (about 1 cup)

4 cloves garlic, minced

1⁄3 cup chopped scallions

 

1. Bring 3 1⁄2 cups water to a boil; slowly stir in the grits; reduce heat to low, cover and simmer 15 minutes, until grits are cooked through. Stir in the cheese and let stand, covered, until serving.

2. Toss the shrimp with the smoked paprika, salt and cayenne.

3. Meanwhile, heat the oil in a large nonstick skillet over medium high. Add the Andouille, red and green peppers, onion and garlic and cook until the vegetables are softened, about 4 minutes. Transfer to a bowl and add the shrimp to the pan in a single layer; cook 2 minutes on each side. Stir in the vegetable-sausage mixture and remove from heat.

4. Stir the scallions into the grits and spoon into 4 bowls; top with the shrimp mixture. Makes 4 servings.

Nutritional analysis for each serving: 421 calories, 38 g protein, 37 g carbohydrates, 4 g fiber, 14 g fat, 5 g saturated fat, 877 mg sodium

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SHRIMP TACOS

1⁄2 teaspoon chili powder

1⁄2 teaspoon ground cumin

1⁄2 teaspoon smoked paprika

1⁄2 teaspoon garlic powder

1⁄2 teaspoon salt

1 1⁄2 pounds peeled large shrimp

8 (6-inch) corn tortillas

2 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons Tabasco

1 tablespoon lime juice

2 cups shredded iceberg or romaine lettuce

1⁄2 cup thinly sliced red onion

1⁄2 cup chunky salsa

1⁄2 cup reduced fat sour cream

 

1. Combine chili powder, cumin, paprika, garlic powder, salt and shrimp; toss thoroughly.

2. Warm the tortillas according to package directions (or place in a stack covered by a damp cloth and microwave briefly).

3. Toss the shrimp with the minced garlic. Heat the oil in a large nonstick skillet over medium high Add half the shrimp in a single layer and cook 2 minutes on each side. Repeat with remaining shrimp. Remove the pan from the heat, add the Tabasco, lime juice and first batch of the shrimp and toss.

4. Make the tacos: divide the lettuce and onion among the 8 tortillas. Top with the shrimp and 1 tablespoon each of the salsa and sour cream. Fold the tortillas in half and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 356 calories, 38 g protein, 30 g carbohydrates, 4 g fiber, 10 g fat, 3 g saturated fat, 824 mg sodium