Fresh Clams for Those Who Hate to Cook Clams (like ME!)


Well, I think I’m back!!    The past couple of days I have FINALLY felt more like myself.  Geez, who’d have thought getting rid of my gall bladder would send me into a metabolic nightmare?  Crazy!!!!!  I wish I had never had it removed.

On with the recipes….some of these were things that I made over the past couple of months and just getting around to posting.

I am NOT a clam lover by any means but DH and DD are so I decided to make them.  In fact, I don’t eat them at all.

This is a super easy way to cook them and, according to DH and DD, very tasty.  There’s very little fuss ~ which is good because I don’t even like looking at them, LOL!

Steamed Clams CW

Clams for Those Who Hate to Cook Clams

1 pound fresh clams
White wine
Minced garlic

Scrub the clams with a stiff brush. Throw away any clams that are not shut tight.

Melt about 2-3 tbsps. butter in a large skillet. Add a couple of cloves of minced garlic.

Add clams (do not crowd ~ you may have to do this more than once) and swoosh around so the shells are buttery/garlickly.

Add about 1/3 cup white wine to the pan and cover with a lid. Let steam for about 4 minutes.

Remove the lid and take out the opened clams. If there are a few that have not opened, I just toss them since there is a good chance they are bad ~ I don’t take chances with seafood. Do not overcook or they will become like shoe leather ~ or so I’m told.

I serve with extra garlic butter.

Happy Cooking!

My Signature

Shrimp and Orzo


Shrimp is on sale in my area almost every week making it cheaper to eat shrimp than chicken sometimes.  As long as it’s on sale, we have it about once a week or so.  Because of that, I have loads of shrimp recipes.

This particular recipe I found on epicurious and found it to be a really nice and different way of making shrimp scampi.  It also meets my easy criteria.

Shrimp & orzo CW

Shrimp and Orzo

3/4 cup orzo
4 tbsp butter, divided
2 tbsps olive oil
2 garlic cloves, minced
1 pound raw shrimp, peeled, deveined, tails removed
1 bunch of green onions, sliced thinly
1/3 cup of dry white wine

Cook orzo to al dente according to package directions.

While orzo is cooking, melt 2 tbsps of the butter with the olive oil in a large skillet over medium-high heat. Add minced garlic to pan and saute for 10 to 15 seconds. Add shrimp and saute for about 2 minutes. Add green onions and continue sauteeing until shrimp are pink and just about cooked through, about 1 minute or so. Add the wine and cook until wine boils, about 1 minute. Mix in remaining 2 tbsps butter and season with salt and pepper.

Drain the orzo and put into a serving dish. Pour shrimp mixture over the top and serve.

Makes 4 servings.

Shrimp & orzo CW 2

Happy Cooking!

My Signature

Grilled Spicy Shrimp


Tomorrow I finally go in for my surgery.  I can’t wait to be rid of this constant pain.  As long as they can do it laproscopically (is that even a word?), I’ll be home in the afternoon.  If not, I’ll be home in a day or two.  I’ll be back here as soon as I can!

These shrimp really are not all that spicy ~ more flavorful than anything.  If you like your food spicy, I would increase the spices.  I did not make the salsa part of this but I will include the recipe for it.

Shrimp CW

Grilled Spicy Shrimp

3/4 cup of your favorite salsa
1 tbsp honey
1/2 tsp cumin
1/2 tsp chili powder

1/2 tsp chili powder
1 1/2 lbs large shrimp, tails removed
1 tbsp butter, melted
1/2 tsp seasoned salt

Make a foil tray for the shrimp by cutting a large sheet of non-stick aluminum foil. Fold up the sides and corners to create a pan.

To make the salsa, mix all the salsa ingredients and set aside.

Toss the shrimp with the 1/2 tsp chili powder, butter, and seasoned salt on the foil tray.

Heat grill and place tray on grill over medium heat. Cover grill. Cook 8 to 10 minutes, stirring occasionally (carefully so as not to put holes in the tray). When shrimp turn pick, they are done.

Serve shrimp with the salsa.

Makes 4 servings.

Happy Cooking!

My Signature

Grilled Shrimp


Continuing from yesterday’s post, we also grilled some shrimp that I had in the freezer.  Personally, I like to grill jumbo shrimp but I wanted to use these up even though they were only the large size.  The lobster recipe and today’s shrimp recipe both were adapted from allrecipes. Both were delicious!

Grilled shrimp added

Grilled Shrimp

1/4 cup olive oil
1/4 cup lemon juice
3 tbsps chopped fresh parsley
1 tbsp minced garlic
black pepper to taste
red pepper flakes to taste
1 pound shrimp ~ at least the large size but ideally the jumbo size

In a ziplock bag, smoosh (technical term there) all the ingredients together and add the shrimp. Make sure all the shrimp gets coated with the marinade. Marinate in the refrigerator for 30 minutes.

If you are using wooden skewers, soak them in water while the shrimp is marinating. Thread the shrimp onto the skewers, piercing through the tail and the head so each shrimp is pierced twice by the skewer. Discard leftover marinade.

On a lightly greased grate, grill 2 to 3 minutes per side or until shrimp is pink (or opaque).

Makes 4 to 6 servings.

Grilled lobster and shrimp added

Happy Grilling!

My Signature

Grilled Lobster Tails and Grilled Asparagus


For Mother’s Day, we grilled lobster tails, shrimp and asparagus ~ three of my favorite things!  All three are super easy to grill and if you haven’t tried it, you should!  I used the same basting sauce on the lobster and the asparagus.

Grilled lobster tails added

Grilled Lobster Tails

1 tbsp lemon juice
1/2 cup olive oil
1 tsp salt
1 tsp paprika
1/8 tsp white pepper
1/8 tsp garlic powder
2 lobster tails (about 10 ounces eac)

Squeeze lemon juice into a small bowl and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split the tails lengthwise on the flesh side and brush the flesh with the marinade.

Lightly oil grate of the grill and preheat the grill to high. Place the tails, flesh side down and grill for 10 to 12 minutes, turning once and basting frequently with the marinade. Discard any extra marinade.

Lobster is done when opaque and firm to the touch.

Makes 2 servings.

Grilled Asparagus added

Grilled Asparagus

1 bunch asparagus

Marinade from the above recipe (it makes plenty for the lobster and veggies, so don’t double)

Clean the asparagus and snap off woody ends. Place asparagus on the grill crosswise (so it won’t fall through) in a single layer. Brush with the lobster marinade from above and grill for 10 to 12 minutes, rolling it up and back to make sure to grill all sides.

Serving size depends on how much asparagus you have. In the picture there is about 4-6 servings.

Happy Grilling!

My Signature

Shrimp and Crab Chowder


Chowders just seem to hit the spot, don’t they?  This one is easy and I actually made it for lunch yesterday.  I used fake krab in my effort to use lower fat products and it worked great. I also decided to leave the peel on the red potatoes because I like the way it looks.  The recipe calls for 5 potatoes, diced,  but I found that three were plenty.


Shrimp and Crab Chowder

1 pound medium fresh shrimp, peeled and deveined
1/2 pound fresh crabmeat or fake krab
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon olive oil
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup dry white wine or chicken broth
1 (8-oz.) bottle clam juice
3 red potatoes, peeled and diced, use up to 5 if you want
1 tablespoon Old Bay seasoning
1/2 cup heavy cream or half and half
Garnish: chopped fresh parsley, I used fresh cracked black pepper instead

Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potatoes are tender.

Stir in shrimp, crabmeat, and heavy cream or half and half. Cook over low heat 5 minutes or just until shrimp turn pink.

Garnish, if desired.

Makes 6-8 servings.

Happy Cooking!


Easy “Almost” Jambalaya


Thank you all for the kind words.  Everything went as well as can be expected and we are glad to be home again!  Fourteen hours (one way) in a car with 4 adults and 2 dogs is not something I would recommend.

I made this last night and I KNOW it’s not a true jambalaya but it works and tastes delicious.  It’s easy to throw together and it cooks in about 4-5 hours in your crockpot.  Works for me!  It makes loads of jambalaya so I am going to freeze the leftovers for another day.


Easy Jambalaya ~ Crockpot

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium or 1 large green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes (I used tenderloins and cut them in half)
1 pound andouille sausage, sliced into 1/4-inch slices
1 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Makes 8-10 servings.


Happy Cooking!


Easy Garlic Shrimp

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I have not wanted to dig through my cookbooks and magazines this week looking for yummy recipes so I have been using Recipezaar tons this week.  I have a cookbook over there filled with recipes that have not been reviewed or photographed so I made a little resolution to get through bunches of these recipes this year.  BTW,  have you seen the Recipezaar commercials on the Food Network?  Pretty cool!  I love being a forum host over there ~ there are some incredible cooks participating every day!

Anyway, I was on Youtube looking to see if the Recipezaar commercial was there and I found a little video that someone had made of a recipe that I have posted over there (and here).  It’s pretty cute 🙂

Back to the subject at hand…this recipe is SUPER fast and easy.  It took longer to make the rice than it did the shrimp.  I love quick and easy recipes. The recipe is on Recipezaar ~ Easy Garlic Shrimp

I doubled the sauce ingredients and I just shook the Creole seasoning on the shrimp ~ I loved the little kick it gave to the shrimp.


Happy Cooking!


Baked Shrimp Scampi ~ Barefoot Contessa


When I saw Ina make this recipe on her show I knew I had to make it.  DH gave me her new cookbook, Back to Basics,  for my birthday a couple of weeks ago and it is in there as well.

I used all the same ingredients except I used the next size down shrimp ~ the larger ones were just too expensive.  However, I baked them completely different.  I don’t have a gratin dish so I used a 9×9 glass dish.  I also have no patience for butterflying the shrimp and placing them just so in the dish.  I shelled them, including the tail, and threw them in the dish and went from there.  You know what?  It worked perfectly.  I baked about 5-8 minutes longer and they came out great!


The Barefoot Contessa’s Baked Shrimp Scampi

2 lbs. (12-15/pound) shrimp in the shell
3 tbsps olive oil
2 tbsps dry white wine
salt and pepper
1 1/2 stick butter, room temperature
4 cloves garlic, minced
1/4 cup minced shallots
3 tbsps minced fresh parsley
1 tsp minced fresh rosemary
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 tbsps fresh lemon juice
1 egg yolk
2/3 cup panko

Preheat oven to 425º.

Peel, devein and butterfly the shrimp, leaving the tails intact. Place in a mixing bowl and mix lightly with the olive oil, wine, 2 tsps salt and 1 tsp pepper. Let the bowl sit at room temperature, marinating, while mixing the butter/garlic/panko mixture.

In another bowl, mix the butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt and 1/4 tsp pepper until well combined.

Arrange the shrimp in a single layer in the gratin dish, cut side down with the tails pointing up. Pour the remaining marinade over the shrimp and evenly sprinkle the topping over the shrimp.

Bake for 10 to 12 minutes or until the shrimp are thoroughly cooked and pink.

Makes 6 servings.

Happy Cooking!


Easy Shrimp Scampi


Such a sad day. We lived a couple of blocks and a short ferry ride (just off the tip of Manhattan) from the World Trade Center for 9 years ~ in fact, I could walk out of our apartment building and just stand there and look at it. We were there when the WTC was bombed in 1993 ~ we heard it ~ and I am glad that we were not there in 2001. I’ll be saying a prayer for all those innocent lives lost.

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Shrimp Scampi! I can’t tell you how much I love it. It’s so easy to make. I think some people don’t like to cook with shrimp because they are easy to overcook and then they get chewy and not so good. Just cook until they turn pink on the outside and opaque on the inside. It’s really a matter of minutes.

I serve it with rice and peas ~ although it’s good with pasta, too.

Easy Shrimp Scampi

1 pound large fresh shrimp
3 large cloves garlic, minced
1/4 cup olive oil
1/2 cup unsalted butter
1/4 cup dry white wine
1/4 tsp. dried crushed red pepper
1/4 cup chopped fresh parsley or you can use dried

Peel shrimp and devein.

In a large skillet, saute minced garlic in hot oil for 1 to 2 minutes.  Add the butter and stir until it melts. Add the shrimp and cook for 1 minute.

Stir in wine and red pepper; reduce heat, and simmer 1 to 2 minutes or until the shrimp turns pink.

Sprinkle with the fresh parsley and serve over your choice of rice or pasta.

Makes 4 servings.


Happy Cooking!