Posts Tagged ‘shrimp’

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Cajun Alfredo with Shrimp

February 21, 2018

Looking for a quick weeknight dinner or a something special for the weekend? Check this out! The shrimp are nice and juicy and spicy, and the noodles are creamy and delicious.

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You will need:

  • 8 oz fettuccine
  • 2 T garlic powder
  • 2 T paprika
  • 1 T cayenne pepper
  • 1 T dried thyme
  • 1 T onion powder
  • 1 T basil
  • 1 T oregano
  • 3 t salt
  • 3 t pepper
  • 2 T flour
  • 1 lb large shrimp, shelled and de-veined
  • 2 T butter
  • 2 T olive oil
  • 3/4 c chicken stock
  • 1 c heavy cream
  • 2 t dried parsley
  • 1 c shredded Parmesan

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package.
  2. In a small bowl, combine the garlic powder, paprika, cayenne, thyme, onion powder, basil, oregano, salt and pepper. (You will use one tablespoon and two teaspoons in this recipe and can save the rest for another dish in an airtight container).
  3. In a second small bowl, combine one tablespoon of the spice mixture with the flour.
  4. Toss the shrimp with the seasoned flour mix.
  5. In a large nonstick skillet, melt the butter in the olive oil over medium high heat.
  6. Add the shrimp and cook until crisp and cooked through, about 1-2 minutes on each side. Remove from the skillet and set aside.
  7. Add the chicken stock, heavy cream, parsley, and one to two teaspoons (depending on how much spice you want) of the seasoning mix to the skillet.
  8. Bring to a light bubble to allow the sauce to thicken slightly.
  9. Whisk in the cheese.
  10. Stir in the fettuccine.
  11. Remove from heat and serve topped with the shrimp!

 

 

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Santorini Shrimp

August 31, 2016

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This shrimp dish is inspired from a memorable vacation my mom and I took to Greece. We island hopping and feasted on fish fresh from the sea. This recipe pulls from the deliciousness of feta and other Mediterranean flavors and goes well with couscous or some fresh crusty bread and a crisp green salad.

You will need:

  • 2 T olive oil
  • 1 medium yellow onion, cut in half and sliced thin
  • 3 cloves garlic, minced
  • 1 1/2 c grape or cherry tomatoes, chopped
  • 2 T capers, chopped
  • 2 t oregano
  • Pinch of crushed red pepper flakes
  • 1 lb large shrimp, peeled and deveined (feel free to leave the tails on if you want)
  • Salt and pepper, to taste
  • 1/2 c feta, crumbled

Then you will…

  1. In a large nonstick skillet, heat olive oil over medium heat.
  2. Add the onion and garlic and saute until beginning to soften, about 5 minutes.
  3. Add the tomato, capers, oregano and red pepper flakes. Saute another 3 minutes.
  4. Add the shrimp. Season with salt and pepper. Stir in the feta. Cook until the shrimp are pink and opaque throughout, about 2 minutes on each side.
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Gambas al Ajillo (Garlic Shrimp)

April 20, 2015

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Gambas al Ajillo is a delicious Spanish dish, especially if you like seafood and garlic. There are a few steps here that can be done in advance, like preparing the seasoned olive oil. This will keep the day-of cooking down to a minimum.

You will need:

  • 10 cloves garlic, peeled
  • 1 lb large shrimp, peeled with shells reserved
  • 1/2 c olive oil, divided
  • 1/2 t salt
  • 1/2 t paprika
  • 1 lemon, zested and juiced
  • 1/4 t red pepper flakes
  • 1 t sherry vinegar

Then you will…

  1. Mince 4 cloves of the garlic.
  2. In a medium mixing bowl, mix together 3 tablespoons of olive oil with the minced garlic, salt, paprika and lemon zest.
  3. Toss the shrimp with the olive oil seasoning mixture. Set aside.
  4. Crush 4 cloves of the garlic.
  5. In a large skillet, heat the remaining olive oil over low heat.
  6. Add the crushed garlic with the shrimp shells and red pepper flakes.
  7. Cook, stirring regularly, for about 10 minutes. You want to keep the oil at a gentle simmer.
  8. Strain the hot oil through a fine sieve to remove the shrimp shells and cooked garlic. (You can throw away the used shells and garlic).
  9. Thinly slice the remaining two cloves of garlic.
  10. Return the hot oil to the skillet on medium heat.
  11. Add the sliced garlic to the skillet and sauté until just starting to brown.
  12. Add the shrimp, lemon juice and sherry vinegar.
  13. Sauté for 2 minutes.
  14. Season the shrimp to taste and serve with crusty bread to sop up the sauce.
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Hot Shrimp Dip

November 24, 2014

My mom made this dip for our families to enjoy before our wedding. It was a big hit with everyone during our family gathering. This dip is a nice alternative to shrimp cocktail or other hot dips you might serve at your next big event. Enjoy!

You will need:

  • 1/4 c unsalted butter (or olive oil)
  • 2/3 c red pepper, chopped
  • 2 cloves garlic, minced
  • 1 lb medium (61-80/lb count) fresh shrimp, peeled and de-veined and coarsely chopped
  • 1/3 c  scallions, thinly sliced
  • 8 oz cream cheese, room temperature
  • 2/3 c sour cream
  • 1 c Parmesan, shredded
  • 1 c mozzarella, shredded
  • 1 t Worcestershire sauce
  • 1 T lemon juice
  • 1/2 t hot sauce
  • 1/4 t salt
  • 1/2 t pepper

Then you will…

  1. Preheat oven to 350 degrees.
  2. In a medium skillet, melt the butter over medium heat.
  3. Add the red pepper and garlic. Saute until fragrant and lightly softened, about 3 minutes.
  4. Mix in the shrimp and cook through, roughly 2 to 3 minutes.
  5. Transfer to a 2-quart baking dish or pie plate.
  6. Mix in the scallions, cream cheese, sour cream, and cheeses.
  7. Stir in the Worcestershire sauce, lemon juice, hot sauce, salt and pepper.
  8. Bake until lightly browned and bubbly, 30-35 minutes.
  9. Allow to cool at least 5 minutes. Serve with crackers or baguette.

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