Louisana BBQ Shrimp

Makes 2 Servings

If you want to make more than two servings, do so in seperate batches- one recipe fills a large skillet but serve while piping hot and stir the sauce frequently while serving. Everyone peels their own shrimp at the table and stirs the shrimp in the sauce along with dipping french bread in the sauce!

2 dozen large shrimp with shells - about 1 pound

Seasoning Mix:
1 teaspoon ground red pepper- preferably cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon rosemary leaves crushed
1/8 teaspoon oregano leaves

1 stick plus 5 tablespoons unsalted butter -total needed
1 & 1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/2 cup basic shrimp stock - to make:peel 2 raw shrimp and put shells in 1 cup boiling water
1/4 cup beer at room temperature

Rinse the shrimp in cold water and drain well. In a small bowl combine the seasoning mix ingredients. In a large skillet combine 1 stick of butter, garlic, Worcestershire and seasoning mix over high heat. When the butter is melted, add the shrimp. Cook 2 minutes, shaking the pan vs stirring in a back and forth motion. Add the remaining 5 tablespoons butter and the stock, cook and shake pan 2 minutes. Add beer and cook and shake 2 minutes. Remove from heat. Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and shrimp and sauce surrounding it.

ie: Lagniappe: a certain percentage of oil is released when butter is melted, shaking the pan in back and forth motion and addition of stock to the butter keeps the sauce from deprecating and having an oily texture- stirring doesn't produce the same effect

Cajun Pumpkin Soup in a Bread Bowl

Not the best picture, but this was SO good. My kids brought home a pumpkin from their teacher's garden (YUM!) and so we had tons of fun cooking it up and making muffins, soup, and pasta with it! I decided this would be super yummy in a bread bowl. Click HERE for the recipe.

Broiled Lemon Parmesan Tilapia

This was SO good!

INGREDIENTS:
1/2 cup Parmesan Cheese
1/4 butter, softened
3 TBL Mayo
2 TBL lemon juice
1/2 TBL Garlic, Minced
1/4 tsp basil
1/4 tsp black pepper
1/8 celery salt
1/8 onion powder
2 lbs tilapia fillets

DIRECTIONS:
Preheat your oven's broiler on low. Grease a broiling pan and arrange fillets in a single layer. Broil 2-3 minutes per side. In a small bowl, mix remaining ingredients. Remove fillets from oven and cover them with the parmesan mixture. Broil for an addition 2-3 minutes until the topping is browned and the fish is flaky. Enjoy!

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Another Skinnytaste Success!! Click HERE for the link.

Sea Asparagus Pesto

I bought a jar of Sea Asparagus Pesto from a Famer's Market (you can find it HERE) and made some shrimp pasta with it. I just boiled the pasta (also homemade organic from the Farmer's Market!) and cooked the shrimp in olive oil in a skillet. It was super light and yummy... although my favorite way to eat the pesto was on my toasty, crunchy bread (also fresh baked at the Farmer's Market!!)! Yum... so awesome to try new things here!

Lemony Grilled Shrimp Salad

INGREDIENTS:

2 tsp grated lemon rind

1/2 tsp smoke paprika

1/2 tsp kosher salt

1/2 tsp fresh ground pepper

7 tsp olive oil

24 shrimp- peeled and deveined, tails off

Cooking Spray

6 cups baby arugula

1 avocado, peeled and diced

1 cup peeled jicama, cut into strips (optional)

2 TBL lemon juice

1 TBL white wine vinegar

1/4 tsp sugar

1 oz queso fresco, crumbled

DIRECTIONS:

Combine rind, paprika, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp oil and shrimp in a medium bowl. You can either cook them on a grill (thread them through a skewer) or sauté them in a skillet. Combine the arugula, avocado and jicama in a large bowl and toss gently. Combine the remaining 2 TBL oil, 1/4 tsp salt, 1/4 tsp pepper, lemon juice, vinegar and sugar in a small bowl, stirring with a whisk. Add just mixture to shrimp mixture and toss gently to coat. Divid the salad among 4 plates and sprinkle evenly with queso fresco. 

Low Country Boil

This is a HUGE hit around the south, but I'm not sure everyone has heard of it or makes it the same. It's super easy, easy to clean up and yummy! Here's how we like it!

 INGREDIENTS:
Zataran or Old Bay Shrimp/Crab Boil Seasoning Packet (this is either liquid or a bag that goes in the water)
Zataran or Old Bay Spice (this is for seasoning afterwards- my FAVORITE is from Pooler Seafood in Pooler, GA)
Shrimp (with tails on, unpeeled)
Sausage (we buy smoked turkey link sausage)
Corn on the Cob
Potatoes
Butter

DIRECTIONS: Bring the cleaned corn and potatoes to boil in a large pot with the seasoning packet. Cook until just done. Add shrimp and sausage for the last few minutes (until shrimp is pink). Drain and sprinkle dry seasoning on with some melted butter. Serve immediately!

Sauteed Shrimp and Sesame Rice

So easy, and light and yummy!

INGREDIENTS:
1-2 lbs peeled and deveined large shrimp (I like the tails already off)
Salt/Pepper
Lemon or Lime juice
Olive Oil
Brown Rice
Sesame Seed

DIRECTIONS:
Bring water to a boil and cook rice according to package directions. Heat a large nonstick skillet over med-high heat and toss in some sesame seeds and cook just until toasted; remove seeds from the pan and set aside. In the same pan, add olive oil and shrimp. Sprinkle salt and pepper over and cook about 2 minutes on each side or until the shrimp are done, and add lemon or lime juice on top. When the rice is done, stir in seeds and juice, and salt. Serve shrimp over rice. Yum!

Crab Cakes on Spring Salad

INGREDIENTS:
1 lb jumbo lump crabmeat, shell pieces removed
2 TBL finely chopped green bell pepper
1 1/2 TBL mayo
1/4 tsp black pepper
2 green onions, finely chopped
1 large egg, finely chopped
1 cup panko, divided
2 TBL canola oil, divided
1/4 cup mayo
2 tsp minced shallots (or green onion)
1 tsp chopped tarragon
1 tsp parsley
1 1/2 tsp Dijon mustard
3/4 tsp capers, chopped
3/4 white wine vinegar
1/4 tsp ground red pepper

DIRECTIONS:
Drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko and place remaining 3/4 cup in a shallow dish.
Divide crab mixture into 8 equal portions. Shape into patties and dredge through panko. Heat a large nonstick skillet over med-high heat and add 1 TBL oil. Add dredged patties; cook 3 minutes on each side. Remove from pan. To prepare remoulade, combine 1/4 mayo and remaining ingredients; serve with crab cakes.

For Salad:
Mixed Greens Baby Salad mix (or butter lettuce)
Shaved summer squash
Matchstick Carrots
Radishes, sliced (optional)
Lemon, Oil and Salt/Pepper

Combine all ingredients and toss. Serve crab cakes over.

Baked Salmon

So, I know that salmon is one of the healthiest fish for you- so I decided to make it for my family. They loved it- but it's too fishy for my tastes (I'm overly sensitive!)

INGREDIENTS:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2-4 (6 ounce) fillets salmon

DIRECTIONS:
Mix all ingredients together (aside from the fillets). Marinate fillets in the mixture for 1-2 hours. Remove skins if you want (I had my husband do that!). Bake in a glass casserole dish with foil covering it for 35 minutes at 375 degrees (until fish is flaky- it'll still be pink in color). I served over rice with sweet potato fries and yellow squash.

Shrimp and Black Bean Wraps

From Amy


INGREDIENTS:
4 lg flour tortillas
1 TBL olive oil
1 lb. shrimp, peeled & deveined, tails off
1 TBL garlic, minced
1 lime, (juice)
1 15 oz. can black beans, drained & rinsed
1 lg tomato, chopped
2 green onions, sliced
1 1/2 t. tabasco
1/2 t. salt

DIRECTIONS:
Preheat oven to 375 degrees. Wrap tortillas in foil, place in oven for 10 min to warm. Heat oil and garlic in 10" skillet over med high heat. Add shrimp; cook; stir until pink- top with lime juice. Mash 1/2 c. beans in medium bowl. Stir in remaining ingredients (beans, shrimp, tomato, onions, tabasco & salt). Assemble & Enjoy!

Shrimp and Wild Rice Casserole

I wasn't sure the idea of shrimp in a casserole sounded appetizing; but this is SO good, you must try it! It reminds me more of shrimp with a cheesy risotto, but a lot easier!


INGREDIENTS:
1 (8-ounce) package long grain wild rice
1 pound medium shrimp, peeled and deveined, tails off
Olive Oil
1/2 red bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper


DIRECTIONS:

Preheat oven to 325.

Cook the rice according to the box directions, omitting 1/4 cup of the water. 

Bring 2 cups of water and 1/2 TBL of salt to a boil and add shrimp. Cook 1 minute, or until pink and drain. 

In olive oil, cook the pepper and onion until soft, about 5 minutes.

In a casserole dish, (sprayed with non-stick spray), mix rice, shrimp, pepper/onion, soup, 1 

1/2 cups of cheese, and salt and pepper to taste. Top with remaining 1/2 cup of cheese. 

Bake in oven for 30 minutes, or until bubbly. 

Asian Sesame Salad with Creole Blackened Shrimp

INGREDIENTS:
1 lb uncooked, peeled and deveined, tails off shrimp
Butter or Olive Oil
1-1/2 tsp Cajun/Creole Seasoning
1/2 tsp of Blackening Seasoning
6 oz. baby spinach leaves
3 cups of coleslaw mix (red, green cabbage and carrots)
1 cup fresh snow peas, cut lengthwise into strips
4 green onions, sliced diagonally
1/2 cup chopped cilantro
1/2 cup- 1 cup Kraft Asian Toasted Sesame dressing

DIRECTIONS:

In a skillet, cook the shrimp with seasoning and either butter or olive oil. Combine the rest of the ingredients in a large bowl and mix. Top with shrimp and serve!
Would be great with edamame and mandarin oranges, too!

Salmon Croquets

This is a Davis/Allen family tradition, especially at Lent! Very yummy!! This recipe would need to be doubled if making for more than 3-4 people.

INGREDIENTS:
1 can of salmon
1 egg, beaten
Splash of Milk (to moisturize)
Sleeve of crushed saltine crackers


DIRECTIONS:
Pre-heat Presto 05420 FryDaddy Electric Deep Fryer with crisco until melted and hot.
Open can of salmon, and remove bones and any dark skin. Add in egg and crushed crackers. Stir and add milk to make the 'glue' so it all sticks together. Form into croquet shapes (NOT patties!) and drop into the deep fryer. Cook until golden brown on the outside. Drain on a paper towel and plate. Serve with ketchup!

Tilapia with Shrimp Sauce

INGREDIENTS:

4 (4 ounce) fillets tilapia
10-15 Shrimp (Deveined/Peeled/Tails Off)
butter flavored cooking spray
4 teaspoons margarine, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh dill weed
1 tablespoon lemon zest
1 tablespoon pepper- freshly ground

4 tablespoons cream cheese
5 tablespoons lemon juice/zest, or to taste
2 tablespoons chopped fresh dill weed
2-4 green onions, chopped
1/2 avocado, smashed

DIRECTIONS:
Preheat the oven to 375 degrees. Spray a cooking sheet with non-stick spray. Place the tilapia fillets and shrimp on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet and shrimp, then drizzle with 2 tablespoons of lemon juice. Season with pepper, lemon zest and 2 tablespoons of dill. (You can use lemon pepper seasoning instead of lemon zest and pepper).

Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily and shrimp is pink. While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend. Add in avocado and green onions, stirring continually. Add shrimp when done.
Place fillets onto serving plates, and spoon sauce around them or on top.

Tuna Steaks

INGREDIENTS:
Tuna Steaks
Extra Virgin Olive Oil
Onion, diced
Tomatoes, diced
Basil Leaves, chopped
Capers, rinsed and drained
Garlic, minced

DIRECTIONS:

Grill steaks with salt and pepper. In a skillet, heat olive oil. Saute onions until tender. Add garlic until golden. Add tomatoes, basil and capers. Serve over grilled tuna steaks.

Baked Tilapia

Ingredients:

Nonstick cooking spray
2 (8-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice

Instructions:

Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish with nonstick spray.

Sprinkle the fish evenly with salt and pepper. Arrange the tilapia in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.

Tuna Noodle Casserole

To prepare for Catholic Lent (no meat Fridays), I thought I'd try a new spin on tuna noodle casserole. It was in no means gourmet (I mean, it's a casserole, afterall!) but it was filling and something easy I'd make again for Lent (hey, it's supposed to be a sacrifice!)

INGREDIENTS:
1/2 pkg egg noodles
1 can tuna
1 can cream of mushroom soup
1/2 cup sour cream
Salt/Pepper
2 TBL onion flakes
1/2-1 cup frozen peas
2 cups cheddar cheese, shredded
Planko Bread Crumbs and/or Crushed Potato Chips

DIRECTIONS:
1. Preheat over to 350.
2. Prepare noodles according to package directions.
3. In a large casserole dish, mix cooked noodles, tuna, soup, sour cream, plenty of salt and pepper, onion flakes, frozen peas and almost all the cheddar cheese. (Add some milk or more soup if too dry!) Top with bread crumbs and more cheese.
4. Bake until cheese is melted and casserole is bubbly.

Sweet and Sour Shrimp and Wonton Crisps

From: Amy

INGREDIENTS:

1 can pineapple chunks in juice (8 oz)

1 tsp cornstarch

3 tbsp sweet chili sauce

1 tbsp low-sodium soy sauce

1/2 tsp garlic powder

cooking spray

2 tsp sesame oil

1 green pepper, chopped coarsely

1/2 medium onion, sliced

1 lb fresh shrimp, medium, peeled and deveined

Drain pineapple,reserving juice; set chunks aside. Combine reserved juice, cornstarch & next 3 ingredients; set aside.

Coat a large nonstick skillet or wok with cooking spray & add oil. Place over medium high heat until hot. Add green pepper & onion; stir fry 2-3 minutes or until crisp-tender. Add shrimp; stir fry 2-3 minutes or until shrimp turn pink.

Stir cornstarch mixture & pineapple chunks into shrimp mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Serve immediately over rice.

Baked Wonton Crisps

INGREDIENTS:

2 tsp sesame oil

2 tsp water

wonton skins (Publix has them in the produce section, in refrigerated area)

sesame seeds

salt

Combine oil & water. Brush evenly over 12 wonton skins on a baking sheet. Sprinkle with sesame seeds and salt. Bake at 400 for 5-6 minutes or until lightly browned and crisp.

Pioneer Woman's Summer Stirfry

More PW food! Here's her Summer Stirfry! I made mine with tails off shrimp. I don't like messing with the tails. But that's just me!