Category Archives: shrimp

Shrimp & Sausage Bowl

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This was good – a bit plain, but tasty enough. It’s pretty healthy, too! This would be good served over some noodles or rice as well.

Ingredients:

1 lb. shrimp

3 Italian sausages, cut up

1 red bell pepper, chopped

1 green bell pepper, chopped

1/2 yellow onion, diced

1 zucchini, chopped

1/4 c. chicken broth

2 garlic cloves, minced

Red pepper flakes

Dash of seafood seasoning, such as Old Bay

1 T. chopped parsley

 

Cook the sausage until cooked through. Remove from pan and set aside.

Add some olive oil to the pan. Season the shrimp with the seafood seasoning. Cook until opaque and pink. Remove from pan and set aside.

Add more olive oil if needed. Cook the peppers and onions until soft. Season with salt & pepper. Add the sausage and zucchini and cook until the zucchini softens. Add in the garlic. Return the shrimp back to the pan. Add the chicken broth and red pepper flakes and parsley. Stir well to combine.

Spicy Baked Shrimp

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This was delicious on its own, but it would also be great over some linguini!

Ingredients:

3 large garlic cloves, minced

1 t. red pepper flakes

2 T. diced pancetta

2 T. capers, drained

1/4 c. chopped parsley

1 lb. shrimp, peeled and deveined

1/4 c olive oil

Lemon

Directions:

Preheat the oven to 450. Spray a baking dish with some olive oil spray. In a bowl, combine the olive oil, garlic, red pepper, pancetta, capers, and parsley. Add the shrimp and toss well.

Place the shrimp in the prepared baking dish. Season with salt and pepper and drizzle with a little olive oil. Bake, uncovered, for 10 minutes. Squeeze lemon juice over the shrimp before serving.

Gingery Shrimp

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This was light and very flavorful.

Ingredients:

1 1/2 lb shrimp, peeled and deveined

2 T. fresh ginger

1 c. thinly sliced leek or green onion

1 1/2 c. chicken broth

2 T. water

1 T. cornstarch

Rice

Directions:

Cook rice.

Heat some olive oil in a frying pan. Add the shrimp and cook until just pink. Remove from pan.

Add the leeks and ginger to the pan. Cook until the leek turns a light brown.

Add the broth and bring to a boil.

Make a slurry with the cornstarch and water. Add it to the broth. Cook until thickened. If you need it to be thicker, add more cornstarch/water slurry.

Return the shrimp to the pan and cook for a few minutes.

Serve over cooked rice.

 

Shrimp Salad

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This is an excellent summertime salad, but the prep is a little time consuming. I would recommend a mini chop-chop to chop up all the vegetables – it saves a ton of time. Also, in case you’re not going to eat the entire salad and you’re hoping for some left overs, don’t combine all the ingredients – I kept the shrimp, dressing, and croutons separated from the vegetables and only mixed them together when I was ready to eat that particular portion.

Ingredients:

2 lb. uncooked shrimp, peeled and deveined

5 garlic cloves

2 red peppers

4 ripe tomatoes

1 cucumber, peeled and seeded

1 green pepper

1/2 red onion

6 slices rustic bread, crust temoved and cut into cubes

Salad dressing: I use olive oil, vinegar and some Dijon mustard, but you can use whatever you like.

Directions:

Put a pot of water on the stove and bring to a boil. Add some spices, lemon juice and peppercorns to the pot. Boil for a few minutes. Add the shrimp and boil for about 2 minutes. Remove the shrimp and plunge into an ice bath. Drain them, cut them in half, cover them and set aside in the refrigerator until ready to serve.

Place 3 cloves of garlic into a food processor. Add one bell pepper and one tomato. Pulse until a paste forms. Pour into a large serving bowl.

Mince the remaining 2 cloves of garlic and set aside for the croutons.

Chop up the tomatoes with the chop chop and put them in a separate bowl. Sprinkle them with some salt and let them sit for a bit. Drain them of any excess liquid. Add them to the pureed vegetables in the serving bowl.

Chop up the remaining red peppers, the green pepper, the onion and the cucumber with the mini chop chop. Add to the pureed vegetables in the serving bowl. Add some salt, pepper, garlic powder and onion powder. Mix all together.

In a saucepan, heat some oil. Add the remaining 2 cloves of minced garlic. Add the bread cubes and cook until the bread is crispy and toasted on all sides. Sprinkle some salt over the top.

When ready to serve, combine the vegetables, shrimp, dressing and croutons in a plate. Drizzle some more olive oil if desired.

 

 

 

Shrimp Lettuce Cups

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This is a great warm weather dish when you crave something fresh and delicious!

Ingredients:

1 lb. cooked large shrimp – chopped  (I get them at Costco and always keep them in the freezer for a quick addition to lots of things like salads!)

4 T. mayo

2 T. chopped red onion

1 T. chopped celery

1 T. chopped red bell pepper

2 T. chopped parsley

2 T. chopped chives

1 T. seafood seasoning (or to taste)

Salt & Pepper to taste

1 T. fresh lemon juice

1 head butter lettuce

Directions:

Stir together the shrimp and mayo in a bowl. Add the rest of the ingredients, except the lettuce cups.

Stir it all to combine and refrigerate for at least 15 minutes, but longer is better!

Spoon the shrimp mixture into individual lettuce cups.