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    Recipe for shrimp, fish, or chicken topping for rice or other grains

    Serves 4

    20 large shrimp, shelled and deveined, or 1 pound skinless, boneless salmon, swordfish, or chicken breast, cut into 1¼-inch pieces
    1tablespoon olive oil
    Salt and black pepper, to taste
    Crushed red pepper (for sprinkling)

    1. In a bowl, toss the shrimp, fish, or chicken with oil, salt, black pepper, and red pepper.

    2. Heat a grill pan or nonstick skillet over medium-high heat. Place the shrimp, fish, or chicken in the pan and cook 3 minutes for shrimp, 6 to 8 minutes for fish, and 7 to 10 minutes for chicken, or until cooked through. Add to a bowl or rice or other grain.

    Lisa Zwirn. Adapted from “The Heart of the Plate”