FBF: Shrimp w/ Cocktail Sauce

FLASH-BACK FRIDAY

SHRIMP WITH COCKTAIL SAUCE

click on image to see full post from 8/2/2012

Mango Shrimp Cocktail [P]

This recipe is derrived from Practical Paleo by Diane Sanfilippo

MANGO SHRIMP COCKTAIL

2 lbs shrimp
2 cups mango, skins peeled and diced
1/2 tsp garlic, minced
1-2 tsp fresh horseradish, minced or grated
1 Tblsp apple cider vinegar
1 Tblsp extra-virgin olive oil

• Peel, devein, and then steam the shrimp for approximately 2-3 minutes if fresh, 3-5 minutes if frozen. Note: you can either devein fresh shrimp before or after cooking. If they are frozen, you will need to cook them first. set the cooked shrimp aside and allow them to chill before serving.
• Combine the mango, garlic and horseradish, vinegar, and EVOO in food processor, and pulse until smooth.
• Serve chilled.

This recipe is derrived from Practical Paleo by Diane Sanfilippo

Pesto Shrimp & Squash Fettuccine [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

PESTO SHRIMP & SQUASH FETTUCCINE

2 dozen large shrimp
4 zucchini or yellow squash [I used 7 zucchini for family of 4]
Sea salt and black pepper to taste

Pesto:
1/2 cup macadamia nuts
1 bunch cilantro, rinsed
1 clove garlic
1/2 cup extra virgin olive oil
Sea salt and black pepper to taste

• Make the pesto first. Combine the macadamia nuts, cilantro, garlic, EVOO, sea salt and pepper in a food processor, and blend until smooth.
• Peel and devein the shrimp.
• Place a steamer basket in a large sauce pot, and boil about an inch of water. While the water is heating, run a julienne or regular vegetable peeler along each of the squash until you reach the venter, seedy part. Steam the squash for about 3-5 minutes Set the steamed squash "noodles" aside.
• Steam the shrimp for approximately 3 minutes or until they're pink all the way through.
• Place the steamed squash into a mixing bowl with the pesto and toss until well combined.
• Top the noodles with the shrimp and serve warm.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Mushroom & Shrimp Noodle Bowls

MUSHROOM & SHRIMP NOODLE BOWLS

salt and pepper
1 lb spaghetti noodles
3 Tblsp ged oil
3/4 lb mixed mushrooms, thinly sliced
1/4 head savory cabbage, shredded
1 bunch scallions, thinly sliced
3-4 cloves garlic, minced
1 piece (1-inch) fresh ginger, grated
1 lb shelled and deveined medium shrimp
1 tsp Chinese five-spice pwoder
2 cups vegetable or chicken stock
1/4 cup tamari

• Cook noodles according to package directions. Drain.
• White pasta is working, in a large skillet, heat the oil over high heat. Add mushrooms and stir-fry until browned, 3 to 4 minutes. Add the cabbage, scallions, garlic and ginger; season with pepper. Stir-fry for 2-3 minutes.
• Add the shrimp and season with the 5-spice powder. Stir-fry until the shrimp are pink and firm, about 2 minutes. Stir in the veg (or chicken) stock and tamari. Lower the heat to medium and cook through.
• Transfer the pasta to bowls. Ladle in the shrimp mixture and sauce. Serve immediately.

recipe from Rachel Ray Magazine April 2013

FBF: Red Curry Shrimp with Pineapple

FLASH-BACK FRIDAY

RED CURRY SHRIMP with PINEAPPLE

click on image to see full post from 11/22/11

Shrimp Scampi

More shrimp!

SHRIMP SCAMPI

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/4 cup dry white vermouth
• 1 tablespoon freshly squeezed lemon juice [about 1/2 lemon]
• 2 teaspoons finely chopped flat-leaf parsley leaves
• 1/4 teaspoon grated lemon zest
• 1/8 teaspoon garlic powder

1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Season the shrimp with salt and pepper.
2. Heat a large skillet over medium heat. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and put the shrimp pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt, pepper and garlic powder and toss to combine. 
4. Divide the shrimp among 4 plates or arrange on a platter and serve with lemon to squeeze over top.

Shrimp with Cocktail Sauce

SHRIMP WITH COCKTAIL SAUCE

The Shrimp:
Peel and devein the shrimp, leaving the tails. Steam for 1-2 minutes then put them in an "ice bath" to stop the cooking process. [an "ice bath" is a large bowl of ice water]


The Sauce:
1/2 cup chili sauce [or you can use ketchup]
2 tblsp horseradish
1/4 tsp sugar
1/2 tsp course salt
1/2 tsp freshly ground black pepper

2 tsp lemon juice

1 tsp Worcestershire sauce

2 garlic cloves, minced [optional]

4 drops tobasco sauce [optional]

• Mix ingredients together and chill. Serve cold with shrimp!

Looks good, huh? Because it WAS!

Quick Shrimp Tacos

On our trip to Mississippi then Alabama's Gulf Shores, we bought 65 POUNDS of shrimp to bring back with us. We love shrimp that much! And its much cheaper that way, duh! So I'm going to make lots of shrimp dishes because I have LOTS of shrimp!

QUICK SHRIMP TACOS

8 6-inch tortillas
1 lime
1/2 cup sour cream
1 tsp ground coriander
kosher salt
2 tblsp extra virgin olive oil
1/3 cup  red onion, finely diced
1 lb medium shrimp, peeled and deveined [est about 5 per taco]
1/2 tsp ground cumin
1 cup finely shredded cabbage
1 cup loosely packed fresh cilantro

• Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.
• Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.
• In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.
• Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.
• Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

recipe from www.finecooking.com

Red Curry Shrimp with Pineapple

RED CURRY SHRIMP WITH PINEAPPLE

1-1/2 cups coconut milk
2 tblsp red curry paste
1/2 cup water
2 tblsp fish sauce
1 tblsp sugar
1 cup drained canned crushed pineapple
3/4 pound large shrimp (cleaned and deveined)
1/3 cup chopped fresh basil

• In medium skillet, heat 1/2 cup of the coconut milk over med-high hear, stirring often, until thickened and fragrant (2-3 minutes). 
• Add curry paste and cook a minute or 2, pressing and stirring to dissolve it.
• Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple and bring to a gentle boil.
• Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.
• Transfer to serving dish and garnish with fresh basil leaves. Serve with jasmine rice and black beans.

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Don't forget you can still enter the 500 follower giveaway! 

Click on image below:

MFS Seasoning

In my busy 8 weeks of taking classes (after almost a decade of not being a student) I had to come up with a lot of quick meals. I became really close to my seasonings--closer than I ever had before in my cooking "career." This also means I was looking for more variations. Well, one day at the commissary, I saw this packet. We've been eating a lot of fresh trout and shrimp, so this appealed to me. And MAN, I'm so glad it did! IT IS AWESOME. A delicious blend of spices that took our seafood to a whole new level.

Click on the image to be taken to the MFS web site

The packet says to use on salmon, shrimp and scallops, but we put it on ALL our seafood. It was THAT GOOD. So, if you see this in your grocery store, get it! You won't be disappointed!

The also have a variety of other spice combos, and we tried the one for pork and it was just as splendid. I'm hoping the commissary with get more of the spice combinations in the future, because I'll defiantly be trying them.

These views and opinions expressed are my own, and by no means was I endorsed for this product.

Beer-battered Coconut Shrimp w/ Pineapple Sauce

Oh yes, you read that right. I love eating at red lobster--and my favorite thing is the coconut shrimp...but its really the dipping sauce that I can't get enough of. The coconut shrimp wasn't the "big deal" to me...so I found my own way of cooking the shrimp and a "knock-off" recipe for the sauce.

You will be full for DAYS. Really, you'll be in a food coma after this meal. I made rice and salad to go with it, and didn't eat a bite of it. =D

My husband brought home 10 pounds of jumbo shrimp from the Gulf Shores. I have many many many recipes I want to try!

BEER-BATTERED COCONUT SHRIMP

1 pound peeled (tails on) and deveined fresh shrimp (preferably jumbo sized)
1 cup pancake mix (plain)
1 cup beer (a lighter beer the better..)
2 tblsp coconut milk
1/4 cup all purpose flour
1 cup coconut flakes (and more on hand just in case!)
Light cooking oil (like canola oil)

Rinse the shrimp well and butterfly them [cut them down the middle almost through, then spread it out, like butterfly wings, but still attached by the middle].

Combine pancake mix, beer and coconut milk and mix well--no lumps. Dredge the shrimp in flour, then beer batter, then coat with the coconut. [have this done before heating oil--they need constant attention or they will burn--fast!]

Heat the oil in sauce pan [2-3 inches deep] over medium to almost med-high (about 350 degrees F). Fry the shrimp 5 to 6 at a time, until golden brown on all edges. Drain on paper towel and serve with sauce.\

And now for the sauce.....

PINA COLADA DIPPING SAUCE

1 cup pina coloda mix
1/4 cup water
2 tablespoons crushed pineapple
1 heaping tablespoon sweetened coconut flakes
3 heaping tablespoons powdered sugar
1 teaspoon cornstarch
3 teaspoons cold water

Mix together all ingredients, except cornstarch and cold water, in small saucepan. Heat on medium-low temperature until sauce begins to simmer [careful, it can overflow!], stirring frequently. Let mixture simmer slowly for about 10 minutes.

Mix cornstarch and cold water together, and then add it to the saucepan. Let sauce simmer for 5 minutes longer, until at desired thickness.

Remove from heat and serve after cooling off just a bit.

Sweet Corn Cakes with Creole Shrimp

These are a great appetizer dish! My kids even loved them.

SWEET CORN CAKES WITH CREOLE SHRIMP

Click HERE for printable recipe

SAUCE & CORN CAKES
1/4 cup light mayonnaise
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp Creole Rub **
3 cups canned corn, drained, divided
2/3 cup all-purpose flour
1/3 cup low-fat buttermilk
1 large egg, beaten
3/4 tsp baking powder
2 green onions with tops, thinly sliced
1/2 tsp coarsely ground black pepper
SHRIMP & SALAD
8 oz large, uncooked shrimp, peeled and deveined
1 Tblsp canola oil, divided
2 tsp Creole Rub
1 tsp lemon zest
3 1/2 Tblsp fresh lemon juice
6 cups loosely packed arugula


Directions:
For sauce, combine mayonnaise, mustard, lemon juice and rub in small bowl. Cover and refrigerate until ready to serve.

For cakes, place 1 cup of the corn in food processor and pulse until coarse paste forms. Combine flour, buttermilk, egg and baking powder in a medium bowl; whisk until smooth. Add corn paste, remaining 2 cups corn, green onions and black pepper to corn paste mix and mix well.

In large saute pan, spray with canola oil and heat over medium heat 1-3 minutes, or until shimmering. Scoop corn batter onto pan for a total of 12 cakes, lightly pressing down with back of scoop. Cook 4 to 5 minutes on each side or until cakes are golden brown. Remove cakes and keep warm.

For shrimp, combine shrimp, 1 tsp oil, rub and zest in medium bowl; toss to coat. Arrange shrimp on pan and cook over medium-high heat for 1 1/2 -2 minutes on each side or until opaque.

For salad, whisk together remaining 2 tsp oil and lemon juice in small bowl. Combine arugula and lemon juice mixture in medium bowl; toss gently.

To serve, divide arugula among serving plates' top with corn cakes and shrimp. Drizzle with sauce.

Creole Rub:
1 1/4 tsp paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp dried oregano

Click HERE for printable recipe

Recipe adapted from Pampered Chef "Make it Fresh, Make it Healthy" Cookbook

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Flash Back Friday #9: Grilled Shrimp Pitas

FLASH BACK FRIDAY #

GRILLED SHRIMP PITAS WITH BASIL AIOLI

Click on image to see post from 4/19/2011

Thank you everyone for linking up last friday--we had 12 entries! Love it! Lets try to get 15 this week, I know many more of you have old posts you'd love to link up....and remember you can link up TWO!


My favorite one from last week is from GirliChef with her Sesame Seed Toffee Snaps. These look so unusual, and fantastic!!

Stop by and check out her great blog! Make sure you tell her that I sent you. =)
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And a big thanks (again!) for everyone else for linking up. I appreciate each entry and the support for this hop. 
    


    
There were several more blogs that linked up, but I couldn't find a button/badge for the page. If I missed it, please let me know so I can add it.
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Grilled Shrimp Pitas with Basil Aioli

A delicious and easy recipe from Pampered Chef's "Make it Fresh, Make it Healthy" cookbook.

GRILLED SHRIMP PITAS WITH BASIL AIOLI

1 cup loosely packed fresh basil leaves
1 lemon, divided
3 tablespoons light mayonnaise
3 garlic cloves, pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 oz medium uncooked shrimp, peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds, cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe, thinly sliced


Finely chop basil. Zest lemon to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For Aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in small bowl; mix well and set aside.

For Vinaigrette, combine lemon juice, sugar and salt in small bowl. Slowly add oil, whisking until well blended. Set Aside.

Combine shrimp, black pepper, and remaining pressed garlic in a medium bowl; mix well. Heat a grill pan over medium-high heat for 5 minutes. Spray with olive oil. Place 2 of the pita halves in pan, top with a heavy press and cook for 20-30 seconds or until grill marks appear. Turn pitas over and repeat. Wrap in foil to keep warm.

Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli, mix well.

Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small colander; toss gently.

To assemble, fill pita halves with spinach, tomatoes and shrimp; serve with cantaloupe slices.