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, 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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TIP Much frozen shrimp sold in the grocery store is washed in a sodium solution. Substantially reduce sodium intake by looking for shrimp that is not.


5 to 6 cups reduced sodium, fat-free chicken broth

1 tablespoon olive oil

2 shallots, chopped

1/2 link (about 1 1/2 ounces) cured chorizo, very thinly sliced

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1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 teaspoon saffron threads, lightly crushed

1 pound peeled and deveined medium shrimp

1 cup thawed frozen peas

1/4 teaspoon freshly ground black pepper

1/2 cup chopped fresh basil

1. Bring chicken broth to a boil in a saucepan; immediately reduce heat and keep warm on low.

2. Heat the oil in a large Dutch oven over medium heat. Add the shallots and chorizo and cook, stirring occasionally with a wooden spoon, until the shallots soften, 3 to 4 minutes. Add the rice and cook, stirring, 1 minute until it is well coated. Stir in the wine and saffron and cook, stirring constantly, 1 to 2 minutes, until the liquid is almost completely absorbed. Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed. Continue cooking and adding broth, 1 cup at a time, stirring and allowing the liquid to be absorbed before the next addition. This process takes about 20 to 22 minutes; the rice should be creamy but with a slight chewiness in the center.

3. Add the shrimp and peas and cook, stirring gently, 2 to 3 minutes, until the shrimp is pink and cooked through. Remove from the heat and stir in the pepper and basil. Add salt to taste and serve immediately. Makes 4 servings.

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Nutritional analysis for each serving: 399 calories, 8.7 g fat, 2.1 g saturated fat, 25.8 g protein, 3.4 g fiber, 888 mg sodium



1 pound shrimp, peeled and deveined

1 tablespoon cornstarch

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1/4 teaspoon Asian chili sauce

1 1/2 tablespoons Chinese black bean sauce

3 tablespoons low-sodium soy sauce

1/3 cup water

2 teaspoons seasoned rice vinegar

1 tablespoon canola oil

2 tablespoons minced ginger

1/2 pound snow peas

1/4 cup chopped scallions

1/3 cup unsalted cashews

1. Toss the shrimp with the cornstarch.

2. Combine the chili sauce, black bean sauce, soy sauce, water and rice vinegar in a small bowl.

3. Heat the oil in a large, nonstick skillet over medium high. Add the ginger and cook, stirring, 15 seconds. Add the shrimp and cook, stirring, for 1 minute. Stir in the soy sauce mixture and simmer 2 minutes, or until thickened.

4. Stir in the snow peas and scallions, and cook 1 to 2 minutes, until shrimp is cooked through and snow peas are brightly colored and crisp-tender. Stir in the cashews and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 223 calories, 10 g fat, 1.4 g saturated fat, 20 g protein, 2 g fiber, 972 mg sodium



1 pound large shrimp, peeled and deveined

1/4 to 1/2 teaspoon crushed red pepper flakes

2 tablespoons olive oil, divided

1 cup chopped onion

2 cloves garlic, minced

1 (14.5-ounce) can petite diced tomatoes

1/2 cup white wine

1/4 cup parsley, chopped

1. Toss shrimp with pepper flakes.

2. Heat 1 tablespoon of oil in a large, nonstick skillet over medium high. Add the shrimp and cook in a single layer, 2 minutes on each side or until just cooked through. Transfer to a plate.

3. Heat remaining oil in pan and reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 4 minutes. Add tomatoes and wine and simmer until sauce is somewhat thickened, 8 to 10 minutes. Return shrimp to pan and simmer gently 1 to 2 minutes, until shrimp is heated through. Season to taste with salt, stir in parsley and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 207 calories, 8 g fat, 1.1 g saturated fat, 16.9 g protein, 1.6 g fiber, 876 g sodium