Cozy Autumn Dinners 

Thai Curry Shrimp

Serves 4

On Dec. 28, 1961, the Bangor Daily News published a recipe by Mildred Brown Schrumpf for Curried Shrimp, which she indicated was good for serving to company. This isn’t that recipe, but it did inspire this one which draws on Thai flavors to make a rich, delicious dish also worthy of company.

Ingredients

• 1 tablespoon unsalted butter
• 1 shallot, quartered and sliced
• 1 lb extra large shrimp, peeled and deveined
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 can coconut milk (full fat)
• 3 tablespoons Thai red curry paste
• 2 tablespoons light brown sugar
• 2 tablespoons soy sauce
• 1 cup dried jasmine rice, prepared
• 4 cups baby spinach
• 1 scallion, thinly sliced
• 4 tablespoons chopped peanuts

Instructions

Heat butter in a large skillet set over medium heat. Add the shallot and cook for 1-2 minutes, until softened.

Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes, until the shrimp is nearly cooked through. 

Stir the coconut milk, Thai red curry paste, light brown sugar, and soy sauce into the skillet. Cover and cook for 2-3 minutes and then stir. Remove shrimp from the skillet to a bowl. Cook the coconut mixture for an additional 6-7 minutes, uncovered and stirring occasionally, until thickened. Remove from heat and stir the shrimp back in.

Arrange the rice in four shallow bowls. Top each with 1 cup of baby spinach and a quarter of the shrimp mixture (with sauce). Sprinkle with scallions and chopped peanuts and serve immediately.

Panko Crusted Halibut with Lemony Arugula Salad

Serves 4

This easy recipe for Panko Crusted Halibut with Lemony Arugula Salad can be made in less than 30 minutes and yields a satisfying meal that is crunchy, lemony, fresh, and light all at once. It’s a delightful dinner. 

Ingredients

• ½ cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons unsalted butter, melted
• 1 lb halibut, cut into 4 fillets

Salad:

• 2 cups baby arugula
• ½ cup thinly sliced red onions
• 1 cup halved cherry tomatoes
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• ½ teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

Heat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. 

In a bowl, mix together the panko, garlic, thyme, paprika, salt, and black pepper until well combined. In a second bowl, add the melted butter. 

Working with one piece of halibut at a time, dredge the fish in the butter and then the panko mixture. Arrange on the prepared baking sheet. When all pieces have been coated, spoon additional panko mixture over the top, pressing in. Drizzle with remaining butter.

Bake for 15-20 minutes or until the panko is golden brown and the fish is opaque and can be flaked easily with a fork.

While the fish is cooking, combine the arugula, red onions, and cherry tomatoes in a bowl. In a second small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper until smooth. Pour over the arugula mixture and toss to combine. Let sit at least 5 minutes before serving.

To serve, place one piece of halibut on each of four plates. Top with arugula salad, dividing evenly among the plates. Enjoy immediately.

Linguine with Mussels, Bacon and Tomatoes

Serves 4

This hearty, fresh Linguine with Mussels, Bacon, and Tomatoes pasta is best served with crusty bread for sopping up the juices. This is a brothier pasta by design.

Ingredients

• 4 slices bacon, chopped
• 1 ½ cup diced yellow onion (about 1 medium)
• 4 cloves garlic, minced
• Kosher salt and ground black pepper, to taste
• 3/4 cup white wine
• 2 lbs mussels, cleaned and picked over
• 1 ¼ cup diced fresh tomatoes (about 2 medium)
• 8-9 oz linguine, cooked to al dente

Instructions

In a large skillet, brown the bacon while stirring occasionally. Remove the bacon to a bowl, leaving the drippings in the pan. 

Add the onion to the pan and cook, stirring occasionally, until softened and beginning to brown, about 6-8 minutes. Stir in the garlic and cook for 1 minute. Season with salt and pepper.

Add the white wine to the pan and immediately add the mussels. Cover and cook for 4-6 minutes, or until the mussels open. Discard any unopened mussels. 

Add the tomatoes to the pan. Season with salt and pepper. Cover and cook for 2 minutes. Uncover and stir.

Arrange the cooked pasta in a large bowl. Pour over the mussel mixture. Stir lightly. Sprinkle with reserved bacon and serve. Note that this is a brothier pasta.