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Category Archives: Shrimp

Spicy Shrimp Pho

First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.

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Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)

Prep time 10 mins Cook time 20 mins Total time 30 mins  Serves: 4

Ingredients

  • 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeno, minced
  • 2 tablespoons green onion, sliced thin
  • 6 cups low sodium chicken broth
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 1 cup button mushrooms, thinly sliced
  • 12 ounces large shrimp, uncooked
  • ⅛ teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

Instructions

  1. Cook spaghetti until al dente (or prepare rice noodles according to package)
  2. Meanwhile add oil to a large pot or dutch oven.
  3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
  4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
  5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
  6. Take off of the heat and stir in pepper, lime juice, and cilantro.
  7. Divide the noodles among the 4 bowls and pour the soup on top.
  8. Garnish with extra lime wedges and cilantro if desired.

 

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Honey Garlic Shrimp

Super supper meal! It does require a little time for marinating the shrimp, otherwise it is a KISS recipe! Instead of brown rice, I prepared some of the…you guessed it…Costco Ancient Grains!

Honey Garlic Shrimp

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Ingredients:

  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb. medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish

Directions:

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and prepared the Ancient Grains according to the directions).
  3. Heat olive oil in a skillet over medium-high heat. Place drained shrimp in the skillet. Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

TIPwhen a recipe calls for minced ginger, I take out some of the ginger I keep in the freezer. Whenever I need some, I just grate it, rind and all depending o the amount I need, into the dish and put the ginger back in the freezer.

 

Traditional Mexican Shrimp Cocktail

Happy New Year Bloggers! I am going to try something different this year now that so many of you are really setting the bar high with your wonderful blogs. This old dog is not that techie…LOL…but like John Glenn I can take small steps. Hence my New Years resolution to use actual photos of the recipes when I cook them.

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I thought the cocktail looked quite nice in the ice cream dishes we got from our friends one Christmas. Here is the recipe –

Traditional Mexican Shrimp Cocktail (food.com)

Ingredients 

  • 1 (48 ounce) can V8 vegetable juice (spicy if desired)
  • 2 avocados, chopped
  • 2 cucumbers, seeded and chopped
  • 1 medium red onion, chopped
  • 12 bunch cilantro, chopped
  • 1 lb. large shrimp, peeled, de-veined and steamed or just buy frozen cooked and thaw
  • 2 limes, quartered
  • 4 dashes Tabasco sauce

Directions

Mix all ingredients in a large nonreactive container.

Chill and serve with limes and Tabasco sauce.

Do not over-cook the shrimp, as they will become tough!

Be careful when steaming the shrimp; you do not want it tough.

AND here is a BONUS..ta dah…if you do not use all of the mixture, put it into a blender and make…GAZPACHO…refrigerate for tomorrows meal!

 

Garlic Roasted Sundried Tomato Shrimp

One of my blogs which I follow, Rasa Malaysia, shared this recipe recently. Its a great site, well worth visiting – http://rasamalaysia.com/ The recipe was full of flavour, ok, a little spicy, but you can adjust the original amount of chili flakes to your taste. You can always put some flakes in a small dish on the table and let your family or guests adjust the heat. It makes a beautiful dish!

Garlic Roasted Sun-Dried Tomatoes Shrimp Recipe

Serves 4 | Prep Time: 10 Mins | Cook Time: 10 Mins
Ingredients:
4 tablespoons olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil
1 heaping teaspoon chili flakes, or more to taste
1 lb shelled, deveined and tail-on shrimp
1/4 teaspoon salt or to taste
1 tablespoon parsley leaves, chopped
Method:
Heat up the oven to 375F.
Heat up a skillet with the olive oil on medium heat. Add the garlic and lightly sauté. Add the sun-dried tomatoes and the chili flakes, stir to mix well, until the oil becomes slightly red in color. Add shrimp, salt and parsley leaves, stir to combine well.

Bake at 375 degrees for 8 to 10 minutes*

* I have to admit I served the dish, forgetting all about the 10 minutes in the oven…LOL.It was still really awesome, but next time I should follow the recipe and see what difference it makes…

Serve over pasta or rice…

Reef Spaghetti (also known as Scoglio)

One of our favourite restaurants in Merida, Yucatan Il Caffe Italiano serves this wonderful seafood dish. We usually pop in after Sunday afternoon symphony. This is one wonderful dish and makes a little seafood go a long way! If you are buying fresh seafood, just purchase TWO pieces of EACH seafood PER PERSON.

Reef Spaghetti – Spaghetti allo Scoglio

Ingredients

  • fresh clams (although I used frozen and they were just fine)
  • fresh mussels (frozen is fine)
  • shrimp (frozen is fine) De-veined and tails removed!
  •  2 or 3 plum tomatoes chopped (I would use more next time)
  • bunch of parsley
  • basil
  • 1 clove of garlic OR MORE
  • olive oil
  • salt and pepper
  • 1 cup of white wine
  • spaghetti (dependent on how many people)

Preparation

If using frozen seafood, first thaw them in the refrigerator in cold salted water for  about 30 minutes. Thaw each seafood separately. Salt a pot of water for the spaghetti and set it to boil. Heat 2 T. of oil in a broad skillet with the garlic. When the garlic is browned, remove it (and eat it if you want..LOL). Add the drained clams and mussels. Cover and cook over a brisk flame, shaking the pan every now and then until the shellfish have opened. Turn off the flame and let them cool slightly. Remove empty or unopened shells. Do NOT try to open closed shells as they are already dead and eating them could make you quite sick!!!

Start to boil the spaghetti!!

In a separate deep skillet add more oil and garlic. Add the chopped tomatoes. and shredded basil leaves.Salt. Simmer the sauce for 10 minutes. Stir in all of the shellfish (including the shrimp), adding some of the white wine (to your taste) Simmer another five minutes.

Transfer the drained, cooked spaghetti to your serving dish, add a little olive oil and ground pepper. Toss and then stir in the sauce with the seafood. Serve with some crusty bread to soak up the sauce…and don not forget more wine…to drink, of course!!

Baked Shrimp Scampi…BONUS – Orange Rice with Celery!

So today you get two for one recipes. These went so well together I decided to share them together. First up is the baked scampi, breaded with lots of garlic and butter and a lemony flavor. It goes well with the orange and garlic in the rice, with a touch of crispiness from the celery. I see no reason why you could not substitute asparagus pieces for the celery…peas would not cut it in this recipe…LOL

Baked Shrimp Scampi (Ina Garten – Food Network)

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots or green onions

3 tablespoons minced fresh parsley leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 extra-large egg yolk

2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving

Directions Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on.

Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. …and now for the Orange Rice

Orange Rice With Celery (Rio Caliente Hot Springs Spa – Guadalajara)

1 cup brown rice (I used Jasmine)

1 cup celery chopped

½ cup green onions chopped

2 cloves garlic chopped

2 T sunflower oil ( I used avocado oil)

1 cup water

1 cup fresh orange juice

Brown the rice, celery, green onions and garlic in the oil. When vegetables are tender, add water and orange juice. Cover. Cook 40 minutes, covered, over LOW flame. Let stand for 5 minutes. This rice dish goes so well with fish, etc.

Shrimp and Artichoke Linguini

Always great to have dinner with longtime friends. Made even better by this great tasting dish! Know you will enjoy it. Test out some of the optional ingredients at the end…

Shrimp and Artichoke Linguini a la Chuck

This recipe is great for pasta and shrimp. I think I might even try the sauce over cooked chicken, served with rice!

500 grams linguini pasta

2 T olive oil

1 large onion chopped

4 cloves garlic crushed

1 lb. large shrimp, peeled and deveined

 

Sauce:

1 can artichoke hearts

½ cup white wine

4 T lemon juice

4 tsp. lemon zest

Salt to taste

Pepper to taste

½ cup chicken stock

Corn starch

4 T fresh chopped parsley

 

Optionals: 1 T capers and/or ¼ cup diced red peppers and/or 1 T Dijon mustard and/or crushed red pepper flakes

 

1.       Cook pasta in boiling water.

2.       Sauté onion and garlic (and red pepper) in oil for about 5 minutes while pasta is cooking. Remove to a bowl.

3.       Add shrimp to drippings and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, zest, salt, pepper and cooked onion and garlic. Heat to boiling over high heat. Reduce heat to simmer, cover for 4 minutes.

4.       Thicken with cornstarch.

5.       Toss with pasta and parsley. Serve immediately.

 

Shellfish Bouillabaisse

So what can I do for New Year’s Eve? This tried and true recipe is certain to impress your guests. Yeah, I know that seafood can be expensive, but what the heck? Buy cheaper wine…LOL. As always my changes are noted in red….if you follow the recipe it should feed 8 people…

Shellfish Bouillabaisse (Adapted from Food Network’s Emeril Lagasse)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound chorizo, cut into 1-inch pieces (if you can’t find this use a good Italian sausage)
  • 3 cups julienne onions
  • 2 cups diced potatoes, blanched
  • 1 cup julienned red peppers
  • 1 cup julienned yellow peppers
  • 1/4 cup minced garlic
  • Essence, recipe follows or Old Bay Seasoning
  • 4 cups chopped peeled and seeded tomatoes or use 3 cans of chopped
  • 6 bay leaves
  • 1 pound lobster, split or (I bought four medium lobster tails and split them in half, leaving the shell on)
  • 2 pieces of a good white fish cut into chunks (optional)
  • 1/4 pound shrimp, peeled and tail on (I take the tails off)
  • 1/4 pound mussels or scallops (I used 8 and cut them in half as well)
  • 1 cup white wine
  • Few threads of saffron
  • 1/4 cup finely chopped parsley
  • Salt and pepper
  • 2 tablespoons chopped green onions
  • Small loaf of crusty bread

Directions

In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down and the soft-shells on top of the tomato mixture. Sprinkle 1/2 of the chorizo over the lobster. Layer 1/3 of the vegetables and tomatoes on top of the lobsters and chorizo. Season the shrimp with Essence. Lay the shrimp over the tomatoes. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer 1/2 of the chorizo over the shrimp. Lay the mussels or scallops over the tomatoes. Add the fish chunks. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread.

Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.  Yield about 2/3 cups.

Seafood Lasagna

For a very special dinner, we like to prepare this seafood lasagna in a white sauce. Yes, it is very rich, but there is never any leftover!!! Use whatever seafood you favour, but I like shrimp, scallops, lobster or crab in any combination. Think New Year’s Eve!!! The recipe can easily be halved…

If seafood isn’t your thing, substitute chicken! Add some slivered almonds to the Parmesan cheese sprinkling….

Seafood Lasagna (Cooks.Com)

8 Tablespoons butter

8 Tablespoons all purpose flour

1 cup cream

1 cup milk

1 cup chicken broth

salt and pepper to taste

pinch of nutmeg

1 package “no-boil” lasagna

10 ounces of spinach (you could use frozen if thawed and drained)

16 ounces of ricotta cheese

8 ounces of mozzarella cheese (I preferred Manchego from Spain)

8 ounces of Provolone cheese

1 cup fresh sliced mushrooms

2 sliced onions

1/2 cup Parmesan cheese

1 tomato, cut and peeled

1 1/2 pounds of seafood

parsley and rosemary to taste

Sauce:

Melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly.

When everything is mixed, take it off the heat. Add salt and pepper and nutmeg.

Lasagna:

Saute onions and mushrooms in butter and a little oil. Add tomato, parsley and rosemary. Add all of the seafood.

Preparation:

In a greased lasagna pan pour some sauce, place a row of lasagna, followed by 1/2 of the seafood, some mozzarella or Manchego, ricotta (mixed with the spinach), and Provolone. Press it down before adding a second layer. Follow same order as first layer, ending with another layer of lasagna noodles and sauce to cover the noodles. Sprinkle with Parmesan and bake at 350 degrees for 35 – 40 minutes. Cover with foil if it is browning to rapidly!!!

It will be rich, so do not give your guests large portions to start with. Serve with a nice fresh salad.

Herb and Garlic Seafood Kabobs

This wasn’t the recipe I intended to follow, but it turned out great! Instead of the mushrooms on the skewers, I grilled two marinated portobellos beside the kabobs! Since I only had smaller shrimp I made do, but I would have preferred the larger ones… If you are a friend on Facebook, you saw the photo… Check out Kramer’s Culinary Blog by clicking on the link below.

Herb and Garlic Seafood Kabobs    Kramers Culinary Blog

 Ingredients

Herb Garlic Marinade

  • 4 gloves of garlic, peeled
  • 2 tsp chopped rosemary
  • 2 tbsp chopped parsley
  • 2 tsp thyme
  • ¼ chopped onion
  • juice from ½ lime
  • ½ cup olive oil
  • salt and pepper

Kabobs

  • 8 large shrimp peeled & divined
  • 8 large scallops
  • 8 slices of bacon
  • 8 oz baby bella mushrooms
  • 6 oz red pearl onions, peeled
  • 1 red bell pepper, cut in 1 inch dices

Grilled vegetables

  • 2 zucchini, sliced length wise
  • 2 yellow squash, sliced length wise
  • ¼ cup balsamic vinegar
  • salt and pepper

Instructions

  1. For the marinade combine all ingredients in a food processor and blend thoroughly until creamy. Set a side.
  2. Wrap scallops with bacon. If the bacon is to wide simply cut it length wise in half.
  3. Prepare rosemary skewers by striping of the leaves of the sprig, but leaving about 2 inches on the tip or use well soaked wooden ones.
  4. Assemble seafood kabobs the way it’s shown at the bottom of the page under “Lining Up”.
  5. Smother herb garlic marinade over the entire seafood kabob on both sides. Rest kabobs on a plate covered with plastic wrap and keep cool.
  6. Marinate the zucchini and yellow squash including the left over vegetables such as the mushrooms & onions with balsamic vinegar, olive oil, salt and pepper.
  7. Grill vegetables for about 3 minutes on each side over medium to high heat.
  8. Grill seafood kabobs on high heat for about 3-4 minutes on each side.
  9. Allow kabobs to rest in a warm spot for a few minutes than serve immediately with the grilled vegetables. Serve with Chipotle tomato mayonnaise. They were just fine without the Chipotle Mayonnaise!

Lining up skewers – tomato, onion,shrimp.scallop,pepper,shrimp.scallop, mushroom, tomato

Remember to soak your wooden skewer sticks for several hours!!