Shrimp and Orzo

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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

9 Comments

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

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

Shrimp:
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

3 Comments

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

Shrimp and Crab Chowder

8 Comments

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.

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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!

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Easy “Almost” Jambalaya

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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.

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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.

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Happy Cooking!

my-signature9

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.

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Happy Cooking!

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Baked Shrimp Scampi ~ Barefoot Contessa

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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!

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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!

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