Dine With Donna: Shrimp

Showing posts with label Shrimp. Show all posts

Monday, May 18, 2026

One Pan Shrimp And Asparagus With Creamy Polenta

One Pan Shrimp And Asparagus With Creamy Polenta

This is a delicious meal packed with nutrition and goes together quickly. It is a one pan meal with lemon and basil, ready in 20 minutes. Serve it over creamy polenta, rice, or risotto. Trader Joes
carries wild caught shrimp from the deep waters of Argentina, that I recommend.
Ingredients:
16 ounce peeled and defined shrimp
2–3 tablespoons olive oil
1 large shallot- diced
4–6 garlic fat cloves- roughly chopped
16 ounces asparagus (one large bunch), woody ends removed, cut into
inch 1/2 inch pieces.
1/2 teaspoon salt and pepper, more to taste
1/4 teaspoon red pepper flakes
1 lemon – use the zest, plus juice to taste.
10 basil leaves, cut into ribbons (or try Thai Basil!)
Serve over creamy polenta, rice, quinoa or on its own.

Directions:
Thaw frozen shrimp in a bowl of cold water, drain, and pat dry. Season both sides with a little salt and pepper.

Saute. Heat the olive oil in an extra-large skillet over medium heat. Sauté shallot and garlic, stirring until fragrant, about 2-3 minutes. Add the lemon zest and chili flakes, and sauté for 1 minute. Add the asparagus, season with salt and pepper. Stir frequently until tender crisp. ( If your asparagus is very thick, add a splash of water, cover and steam for a few minutes).

Sear the shrimp. Scoot asparagus to the sides (or to a side plate) add a little more olive oil to the pan, and add shrimp to the middle of the pan, searing each side.

Combine. Stir the whole thing together, squeeze in some lemon juice, and cover the pan for 1-2 minutes, until the asparagus is tender and vibrant green and the shrimp is cooked through.

Season. Add the basil ribbons, then taste, adjust salt and lemon to taste – find the balance.

Serve. Divide among bowls and top with lemon zest and chili flakes, or feel free to serve over rice or creamy polenta.

Notes:
A note on shrimp– I prefer frozen wildshrimp that is peeled and deveined. Trader Joe’s carries large Argentinian red shrimp, which are my favorite- affordable and good quality. Serves 6 to 8

Leftovers will keep for 3 days in an airtight container in the refrigerator.

I particularly love shrimp recipe this over our creamy polenta.

For extra richness, add a pat of butter at the very end of cooking. I’ll often add this to another’s portion after I take mine out. This way, they are happy with this buttery shrimp, and I’m happy with my lighter olive oil version.

Tuesday, December 23, 2025

Acopole-Style Pozoles ~. Rancho Gordo

From The Rancho Gordo Pozole Book

by Steve Sando (Rancho Gordo Press, 2019).

"Most pozoles made with seafood or fish are white. This version, inspired by Acapulco chef Susana Palazuelos, contains tomatoes, a somewhat unorthodox addition. The best mix of seafood is open to interpretation, but I love the flavor that mussels add. I suggest tossing in the mussels toward the end of cooking, letting them cook in the broth and release their briny liquor into the pot, like a San Francisco–style cioppino or Mediterranean seafood stew. Although this method may not be authentic (I can’t imagine any Mexican serving mussels and clams in their shells, making their guests work), it’s much less effort for the chef, it looks dramatic, and it’s fun for your friends."
Ingredients:
For the chile paste:

2 ancho chiles, wiped clean with a moist towel
2 guajillo chiles, wiped clean with a moist towel
½ of a head of garlic, broken into cloves
1 cup canned whole peeled Roma tomatoes
1 onion, chopped

To finish:

¼ cup peanut oil
6 to 8 cups fish broth or light chicken broth
3 cups cooked white corn posole/prepared hominy (cooking instructions here)
1 pound firm white fish
1 pound shrimp, peeled and de-veined, shells reserved if making broth
1 pound mussels in their shells, cleaned and debearded
1 pound clams, scrubbed
Salt, to taste

Garnishes:

Onion, chopped
Radishes, thinly sliced
Cilantro, chopped
Mexican limes or key limes, quartered
Dried Mexican oregano or Rancho Gordo Oregano Indio

Directions:

For the chile paste: Cut the chiles in half; discard seeds and stems. In a small saucepan, warm 2 cups of water over medium-low heat; turn off heat when the water is hot. Meanwhile, warm a dry comal or skillet over medium heat; toast the chiles quickly, taking care not to let them burn. Soak the toasted chiles in the pan of warm water for 15 minutes. Drain chiles, reserving the soaking liquid.
Meanwhile, dry-roast the garlic on the same skillet or comal until soft. Cool, then peel.
In a blender, combine the chiles, garlic, tomatoes, onion, and enough of the strained chile-soaking liquid to allow the blender blades to move. Blend well, scraping down the paste as needed. Use a wooden spoon to push the mixture through a fine-mesh sieve into a small bowl, discarding the skins and seeds.

To finish: In a large pot over medium heat, warm the oil until hot, 2 to 3 minutes. Add the chile paste and stir immediately. Reduce heat to medium-low; cook, stirring frequently, for 5 to 10 minutes. Add 4 cups of broth; stir well. Add the cooked hominy and heat through. (If you are using canned hominy, rinse the kernels before using and discard the liquid.)
Add the fish and seafood; gently stir to heat through. Add additional broth as needed — the mixture should be very soupy but the ingredients shouldn’t feel lost. Taste and add salt, as desired. Cook for another 10 minutes, checking that the fish is cooked through. Discard any unopened clams or mussels. Ladle into bowls and serve with your preferred garnishes.

Friday, September 26, 2025

Shrimp Pie

Shrimp Pie

Shrimp pie, much like shrimp quiche, is a popular favorite in coastal regions of the South because it makes brilliant use of tender, meaty shrimp, and it provides an elegant alternative to more classic brunch choices. The Florida shrimp pie, however, elevates the more streamlined shrimp pie into one that's richly flavorful and creamy—thanks to one ingredient: Boursin cheese.

Ingredients

1/2 (14.1-oz.) pkg. refrigerated pie crust
1 Tbsp. butter
1 lb. uncooked large shrimp, peeled, deveined, and coarsely chopped
1 (5.3-oz.) package garlic and fine herbs spreadable cheese (such as Boursin)
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 large eggs
3/4 cup half-and-half
2 oz. pepper Jack cheese, shredded (1/2 cup)
Chopped parsley, for garnish (optional)

Directions:

Preheat oven to 375°F. Gather all ingredients.
Unroll pie dough; roll into a 12-inch circle on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Fold edges under and flute. Pierce dough all over with a fork.
Line dough with parchment paper and top paper with pie weights. Bake at 375°F for 15 minutes. Carefully remove parchment paper and pie weights and return pie crust to oven. Bake until lightly browned on the bottom, 7 to 9 minutes. Remove pie crust from oven.
Reduce oven temperature to 350°F. Melt butter in a medium skillet over medium-high heat. Add shrimp to pan; cook until shrimp are just barely done, 2 to 3 minutes.
Place spreadable cheese in a large bowl; beat with an electric mixer on medium speed until smooth, 1 to 2 minutes. Add salt, pepper, and eggs; beat on medium speed until well blended, about 1 minute. With mixer on low speed, gradually add half-and-half.
Arrange shrimp in bottom of pie crust; top evenly with pepper Jack.Pour egg mixture into crust.
Bake at 350°F until set, 35 to 40 minutes, shielding edges of pie crust after 25 minutes if necessary.
Remove pie from oven; let cool for 10 minutes before serving. Sprinkle with parsley, if desired.

Wednesday, February 12, 2025

Pesto Shrimp Risotto For One

Pesto Shrimp Risotto For One

Preparing a recipe for one usually leaves you with many leftover ingredients not often used in your daily meal preparation or ingredients with a short shelf life. Well this recipe is different.

Ingredients:

1 tablespoon butter

1 shallot chopped

1/2 cup arborio rice

1/4 cup white wine or dry vermouth

2 cups chicken, seafood or vegetable stock, heated

4 gorgeous shrimp, peeled and deviled

3 tablespoons your favorite jarred pesto

1 tablespoon sour cream

1 pinch salt and pepper

Directions:

In a medium sized braiser or any high-sided pan, melt the butter and sauté the shallot for a couple of minutes or until translucent, Stir in the rice and continue stirring to coat the grains. Add the wine and stir as the alcohol evaporates. Stir the rice continuously while adding stock by 1/4 cup increments,

When the rice has just a slight crunch and near done, add the shrimp. Caution! Shrimp over-cooked becomes tough. When rice has finished cooking and is creamy add the pesto, sour cream, salt and white pepper. Serve immediately.

Seafood Pasta is never eaten topped with Parmesan cheese.

Monday, August 5, 2024

Grilled Chuck Eye Steak, Surf And Turf With Zip Sauce

Grilled Chuck Eye Steak

Surf And Turf With Zip Sauce

A chuck eye steak is highly marbled and deeply flavored, delivering a similar experience to a rib-eye at a fraction of the cost. Here, it’s grilled using the reverse sear method and paired with shrimp and zip sauce, a savory emulsion of butter, Worcestershire sauce, herbs and spices created at Lelli’s, an iconic steak house in Detroit.

Ingredients:

Surf & Turf

1 large chuck eye steak, 2 1/2 to 3 lbs (1.13 to 1.36 kg)

2 tbsp (30 mL) canola oil, divided

Salt and freshly ground pepper to taste

8 extra-large or jumbo shrimp, peeled, deveined, tails left on

1 tbsp (15 mL) finely chopped parsley

1 tbsp (15 mL) thinly sliced green onion

2 tsp (10 mL) fresh lemon juice

1 tbsp (15 mL) unsalted butter, melted

Zip Sauce
1/2 cup (125 mL) Worcestershire sauce
1 tbsp (15 mL) hot mustard
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried parsley
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) granulated onion
1/2 tsp (2 mL) granulated garlic
Pinch cayenne pepper
Pinch ground cumin
1/2 cup (125 mL) unsalted butter, cold, diced

Directions:
For the surf and turf, rub steak with 1 tbsp (15 mL) oil and season generously with salt and pepper. Cover and refrigerate overnight.

Preheat oven to 250°F (121°C).

Place steak on a wire rack set over a baking sheet. Bake on middle rack until an instant-read thermometer inserted sideways into centre reads 115°F (46°C) for medium-rare, 50 to 60 minutes. (Add about 15 minutes more cook time per desired temperature above medium-rare.) Remove steak from oven and loosely tent with foil to rest.

Place shrimp in medium bowl with remaining 1 tbsp (15 mL) oil. Season to taste with salt and pepper. Cover and refrigerate until ready to cook.

For the zip sauce, heat all ingredients except butter in a small pot over medium-low. Stir until well combined then raise heat to high. When it comes to a boil, remove from heat and gradually whisk in butter until emulsified. Keep warm over low heat until ready to serve.

Preheat grill to 450°F (232°C).

Grill steak on all sides until well charred, about 3 minutes total. Transfer to wire rack to rest.

Clean grill and cook shrimp until browned and cooked through, about 2 minutes per side. Place in a clean bowl with parsley, green onion, lemon juice and butter, and toss to combine.

With a sharp knife, slice steak into 1/2-inch (1-cm) thick slices. Add desired amount of steak on four warmed plates—there will be leftovers—then add the shrimp and sauce. Serve immediately. Serves 4 to 6

Tuesday, February 13, 2024

Lobster Thermidor Burger

Lobster Thermidor Burger

Classic lobster thermidor is reimagined as a luxurious burger with a lobster-shrimp patty, two cheeses and a divine brown butter-tarragon mayo. Made from 18 herbs and spices, Old Bay is a famous seasoning blend from Maryland that really makes shellfish sing.

Ingredients:

1/2 lb (225 g) shrimp, peeled, deveined
1/2 cup (125 mL) panko breadcrumbs
2 tbsp (30 mL) finely chopped chives
1 egg
1 tbsp (15 mL) sour cream
1 tsp (5 mL) Keen’s mustard or other English mustard
1 tsp (5 mL) brandy
1 tsp (5 mL) Old Bay seasoning
1 lb (455 g) cooked lobster meat, cut into 1/2-inch (1-cm) chunks
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) dried tarragon
1 tsp (5 mL) finely grated lemon zest
1/2 tsp (2 mL) ground black pepper
Canola oil for cooking
1/2 cup (125 mL) grated Gruyère
1/4 cup (60 mL) grated Parmesan
4 brioche buns, halved
4 leaves bibb or leaf lettuce, trimmed to fit bun

Directions:

Place shrimp in bowl of food processor and pulse until a paste forms, about 30 seconds. Transfer to large bowl, fold in breadcrumbs, chives, egg, sour cream, mustard, brandy and Old Bay until thoroughly mixed. Add lobster and mix until just combined. Form into four equal patties to fit buns. Cover and refrigerate for at least 1 hour, but no more than 8 hours.

Place butter in a small saucepan over medium heat. Cook until brown and foamy, about 3 minutes. Cool 2 minutes. Combine brown butter, mayonnaise, tarragon, lemon zest and pepper in medium bowl and stir to combine. Cover and refrigerate until ready to serve, up 1 week.

Heat a film of oil in a large ovenproof, nonstick frying pan over medium-high heat. Add burgers and reduce heat to medium. Cook until well browned and an internal temperature of 165°F (74°C) is reached, about 3 minutes per side.

While burgers are cooking, preheat broiler on low.

When burgers are done, combine Gruyère and Parmesan and divide evenly over burgers. Place frying pan under broiler until cheese is golden brown, about 2 minutes. Remove from oven.

Toast buns and spread mayo mixture on both sides. Top with burgers and lettuce. Serve immediately. Serves 4

Thursday, November 30, 2023

Thai Coconut Soup With Shrimp

Thai Coconut Soup with Shrimp

Laced with ginger, lime and fish sauce, this weeknight-easy recipe is a version of tom kha goong, a brothy, aromatic coconut soup. To make tom kha gai, swap in 3 cups shredded cooked chicken for the shrimp.
Ingredients
1 tablespoon neutral oil, like vegetable or canola
2 shallots, thinly sliced
2 inches piece fresh ginger, peeled and finely chopped (2 Tbsp.)
5 cups low-sodium chicken broth
½ teaspoon kosher salt
1 13.5-ounce can unsweetened coconut milk
1 pound shrimp, peeled and deveined
4 ounces shiitake mushrooms, sliced
1 tablespoon brown sugar
¼ cup fish sauce
1 small green chile*, such as Serrano or Thai, finely chopped

optional
1 tablespoon lime zest
⅓ cup lime juice
Cilantro, for garnish
Lime wedges

Directions

Heat the oil in a stockpot or Dutch oven over medium heat. Add the shallots and ginger and cook until fragrant, stirring frequently, about 3 minutes.

Add the chicken broth and salt, raise the heat to high and bring the soup to a boil.

Reduce the heat to medium-low and add the coconut milk, shrimp, mushrooms, brown sugar, fish sauce, and chile, if using, stirring to combine. Simmer until the mushrooms are tender and the shrimp is opaque and cooked through, approximately 3 to 4 minutes. (Do not allow the soup to boil once the coconut milk has been added.)

Add the lime zest and lime juice.

Serve the soup garnished with sprigs of cilantro and a lime wedge.

Variation: With Chicken Follow the instructions as directed, except use 3 cups shredded cooked chicken (from one supermarket rotisserie chicken) instead of the shrimp. In step 3, simmer until the mushrooms are tender and the chicken is warmed through, about 3 minutes.

Monday, September 25, 2023

Shrimp Scampi With Linguini

Shrimp Scampi With Linguini

This Shrimp Linguine is simple and delicious. Buttery garlic flavor with zesty fresh lemon and perfectly cooked shrimp makes this linguine dish taste amazing.

Ingredients:
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of the cooking liquid.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. Serves 4 to 6.

Saturday, July 29, 2023

Shrimp Enchiladas with Yellow Mole Sauce

Shrimp Enchiladas With

Yellow Mole Sauce

A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable
Ingredients:
Yellow Mole Sauce:

pinch saffron with hot water
3 tablespoons olive oil
1 onion, white or yellow, rough chopped
4 garlic, rough chopped
2 yellow bell peppers (or one orange and one yellow for BEST color)
1 3/4 cups chicken broth
1/2 cup pumpkin seeds (or raw cashews)
2 teaspoons coriander
1 teaspoon cumin
1/8–1/4 teaspoon cayenne
3/4 teaspoons salt, more to taste
1/2 teaspoon pepper
1/2 teaspoon turmeric, optional, for color.
1 1/2 tablespoons lime juice (zest it, save for filling)

Shrimp Enchilada Filling:
1 tablespoon butter
2 garlic cloves, rough chopped
1 – 2 tablespoons jalapeno, finely chopped
1 lb shrimp, raw, peeled and deveined, chopped
1 1/2 cups corn, fresh is nice, frozen is fine
1 teaspoon dried oregano
1 tablespoon lime zest
1 teaspoon Salt
1/2 teaspoon pepper
1 1/2 –2 cups shredded mozzarella or queso fresco, divided (6 ounces)
1/4 cup cilantro

8 x 6-inch corn tortillas

Garnish: cilantro, radish, misogreens

Directions:

Preheat oven to 375F.
Make the yellow mole sauce:

Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.

Make the enchilada filling. Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add 1/2 cup of the mole sauce and half of the cheese.

Assemble. Warm the tortillas (so they are pliable and don’t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9×13-inch baking dish. Place roughly 1/2 cupof the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won’t need all -save the extras for plating. Sprinkle with cheese.
Bake uncovered until golden and melty, 20-25 minutes.
If serving like the photo above, heat the remaining mole sauce in a small saucepan.

Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Micro greens are nice here too.

Notes
These can be made a day ahead and refrigerated- be sure to bring to room temp before baking.

Tuesday, November 1, 2022

Creamy Shrimp Pasta With Mushrooms

Creamy Shrimp Pasta With Mushrooms

Creamy Shrimp Pasta with Mushrooms in a homemade alfredo sauce. The creamy pasta sauce is made with Parmesan and Mozzarella cheese, garlic, basil, crushed red pepper flakes, paprika. Serves 4

Ingredients
8 oz fettuccine pasta (for gluten free version, use gluten free brown rice pasta)
½ cup cooked pasta water (optional)
2 tablespoons olive oil
1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined)
3 garlic cloves minced
¼ teaspoon dried basil
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
8 oz mushrooms thinly sliced
1 cup half and half
½ cup Parmesan cheese shredded
½ cup Mozzarella cheese shredded

Directions:
Cook pasta
Cook pasta according to package instructions. Drain. Reserve some of the pasta water.

How to cook shrimp: Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp.

Cook on one side for about 1 minute until pink, on medium-high heat.
Flip the shrimp to the other side. Sprinkle the top of the cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt. Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides.

Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.

How to cook mushrooms: To the same, now empty, skillet, add sliced mushrooms. Add more olive oil if necessary.

Cook on medium-high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Sprinkle with a small amount of salt midway through cooking.

How to make creamy sauce

To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half-and-half. Bring to boil.

Add half the cheese (½ cup). Bring to boil, and immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts.
Gradually start adding the remaining cheese (½ cup), while stirring.

Do not add all of the remaining ½ cup of cheese at once. Add just enough for the sauce to get creamy without getting too thick. You might not use all of the remaining cheese.

Remove from heat. Taste, and add more salt if needed.

Add cooked and drained pasta from step 1 to the skillet with shrimp and mushrooms and cream sauce. Reheat on medium heat. Stir well.

If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency.
Season with more salt and add more crushed red pepper flakes and basil, if desired. Serves 4

Notes

What is half-and-half?

Here is what to do to substitute for 1 cup of half-and-half: combine ½ cup milk and ½ cup heavy cream.

Friday, September 2, 2022

Linguine With Shrimp, Cherry Tomatoes, Feta And Mint

Linguine with Shrimp, Cherry Tomatoes, Feta, & Mint

This recipe takes the classic Greek dish Garides Saganaki and turns it into a delightful pasta. While Italians would bristle at pairing cheese with seafood, the combination of sweet shrimp, tangy tomatoes and briny feta is undeniably delicious.

Ingredients:
1 1/4 lbs (565 g) ripe vine cherry tomatoes (about 2 pints)
1 lb (455 g) dried linguine, preferably Italian
1/3 cup (80 mL) extra virgin olive oil
6 cloves garlic, thinly sliced
1 lb (455 g) shrimp (31-40 count), peeled, deveined
1/2 tsp (2 mL) dried oregano
Salt and freshly ground pepper to taste
Crumbled feta and chopped mint to garnish

Directions:
Halve tomatoes through cores. Using the handle of a teaspoon, scoop out seeds and save for vegetable stock. Set tomatoes aside.

Bring a large pot of salted water to a boil. Cook linguine according to instructions on the package. As soon as you drop the pasta in the water, heat oil and garlic in a large pot over medium heat. Once it starts to sizzle, cook for 1 minute. Add shrimp, tomatoes, oregano, salt and pepper. Cook, stirring occasionally until shrimp are just cooked through, 4 to 5 minutes. Remove from heat while pasta finishes cooking.

When pasta is done, drain and add to pot with sauce. Mix thoroughly with tongs. Taste for salt and pepper.

Transfer to warmed serving bowls. Sprinkle with feta and mint.
Serves 4 to 6

Friday, March 25, 2022

Penne Rustica ~ Copy Cat Recipe Macaroni Grill

Copycat Macaroni Grill’s Penne Rustica

This copycat Macaroni Grill Penne Rustica tastes like a restaurant dish that can be made at home! This Italian Dinner is full of shrimp, chicken, and bacon all in a creamy sauce.
Ingredients:
Gratinata sauce:
1 teaspoon butter
1 teaspoon chopped garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon dill
1/2 teaspoon chopped rosemary
1/2 cup marsala cooking wine
1/8 teaspoon cayenne pepper
4 cups heavy cream
Penne Rustica:
1/2 ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
9 raw shrimp, peeled and deveined
6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
8-12 ounces penne pasta, cooked
3 Tablespoons butter
1/2 teaspoon chopped shallot
pinch salt and pepper
1/2 cup parmesan cheese
1/4 teaspoon paprika
optional 3 sprigs fresh rosemary for garnish

Directions:
Saute in butter, garlic, and rosemary until garlic begins to brown.
Add Marsala wine and reduce by one-third. Add remaining ingredients, reduce by half of the original volume. Set aside.

Penne Rustica:
Saute pancetta or bacon until it begins to brown.
Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly.

Add gratinata sauce and 1/4 cup parmesan cheese. Simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with the cooked pasta. Pour into a large casserole dish or roaster. Sprinkle with 1/4 cup more parmesan cheese and sprinkle with paprika.

Bake at 475 degrees for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig for garnish.

Thursday, February 24, 2022

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavor for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken —it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover. Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes.

Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.

Makes 4 servings

Wednesday, January 5, 2022

Coconut Shrimp ~ Keto

Keto Coconut Shrimp

Ingredients:

1 pound raw jumbo shrimp, peeled, deveined with tails on
¼ cup coconut flour
1 cup unsweetened shredded coconut
1 whole egg, beaten
Avocado Oil, or other mild flavored Keto friendly oil
Dipping Sauce
¼ cup mayonnaise
¼ cup Sambal or Sirachi
2 tablespoons sugar-free apricot jam
2 teaspoons fresh lime juice
Pinch of salt

Directions:

Add all the dipping sauce ingredients together in a small mixing bowl, and whisk until it’s well combined. Set aside and keep at room temperature, to allow the flavors to meld together while you fry the shrimp.

Add the coconut flour to bowl, the beaten egg to another and the shredded coconut to a third bowl to set up your breading station.

Take each piece of shrimp by the tail, lightly coat in the coconut flour, shaking off any excess.

Then dip it into the egg, allowing excess egg to drip off.

And lastly, dip into the coconut, making sure the shrimp is well coated.

Heat a large nonstick skillet to medium heat and fry the shrimp for a couple of minutes on each side.

Shrimp cook super fast and the coconut will brown quickly, so be sure not to overcook them. You definitely want to stay close by and be ready to flip them quickly.

Work in small batches, so you don’t overcrowd the pan, which will make them harder to flip. Allow to drain on paper towels while you fry up the rest.

Serve immediately with the dipping sauce on the side.

Recipe Notes:

Makes about 24 shrimp, with 4 servings of 6 shrimp each.

Sunday, December 26, 2021

Avocado Tomato Salad

Avocado Tomato Salad

Ingredients:

Tomatoes

Avocado

Red Onion

Corn

Black Beans

Optional Ingredients

Diced Chicken

Shrimp,

Shredded Pork

Shredded or Diced Turkey

Directions:

Salad Dressing The ingredients in this salad are all commonly found in Mexican food and so are well matched with a Mexican-flavored vinaigrette. This vinaigrette combines a little chili powder and lime juice with olive oil and red wine vinegar. Start with the juice of half a lime, but keep the other half near by so you can dress the salad to your taste.

Sunday, September 19, 2021

Red Shrimp Curry

Red Curry Shrimp*****

The left photo is a commercial photo but the photo on the right is the recipe my daughter cooked and served. It was soooo good!

Ingredients:

Recipe adapted from One Pan, One Family
1 onion
1 red bell pepper
2 cloves garlic
1 lb. broccoli florets
2 limes
1 14oz. can unsweetened coconut milk
1/2 cup vegetable broth
2 tablespoons Thai Red Curry paste, plus more if needed
1 1/2 tablespoons brown sugar
1 1/2 tablespoons fish sauce
kosher salt and fresh cracked pepper
1 tablespoon vegetable oil
1 1lb. shrimp, peeled and deveined
1/2 cup fresh cilantro, roughly chopped

Directions:
On a large cutting board, thinly slice the onion and bell pepper and mince garlic. Transfer to a medium bowl.
Cut broccoli florets into bite-sized pieces and set aside.
Juice one lime into a small bowl and cut the other lime into wedges; set aside.
In a medium bowl or large measuring cup, combine coconut milk, broth, curry paste, sugar, fish sauce, and 1/2 teaspoon of salt.
Heat 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion mixture and saute vegetables, stirring every now and then, until they begin to soften, about 2 minutes. Stir in the coconut milk mixture, bring it to a boil, then reduce the heat to low and cook, stirring every now and then, until it reduces and thickens, about 5 minutes. Stir in the broccoli and shrimp and increase the heat so that it comes to a boil. Reduce the heat again to low, cover and cook gently until the shrimp are cooked through, the broccoli is tender and the flavors have blended, about 5 minutes.
Stir the lime juice and half of the cilantro into the curry. Adjust to taste with salt, pepper, or more red curry paste if needed. Serve over bowls of rice, sprinkle with remaining cilantro. Serve with lime wedges on the side for more zing. Serves four adapted from: OnePan, Whole Family

Sunday, July 4, 2021

Easy Shrimp Ceviche

Easy Shrimp Ceviche

Ingredients:
1 pound shrimp cooked, peeled, and deveined
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup chopped cilantro
1/4 cup diced red onion
2 roma tomatoes diced
1 large avocado diced
pinch of salt

Directions:
Cut the shrimp into 1/4 inch pieces and transfer to a large mixing bowl.

Pour in lime juice and lemon juice. Cover and let marinate 30 minutes.
Stir in cilantro, red onion, tomato, and avocado. Season with a pinch of salt, or to taste. Serve chilled.

NOTES
Diced cucumber is another fun addition to this ceviche.

Saturday, May 29, 2021

Cauliflower Fried Rice With Curried Shrimp

Cauliflower Fried Rice With Shrimp

Ingredients
1 pound large deveined shrimp
Kosher salt
2 teaspoons curry powder
5 tablespoons vegetable oil
1 onion, chopped
3 scallions, thinly sliced (white and green parts
separated
1/4 cup sliced almonds
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3 cups cooked long-grain white rice (thawed if frozen)
2 cups frozen riced cauliflower, thawed
Sliced Persian cucumber, Mango chutney, plain yogurt
and lime wedges for serving

Directions:
Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.

Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt.

Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.

Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.

Cook’s Note
Try mixing white rice with riced vegetables, like we did for this dish. It’s an easy way to get extra nutrients!

Tuesday, June 30, 2020

Seafood Bisque

Seafood Bisque ~ Vigdis Sell

Ingredients:

Fish Stock: Basil, bay leaf, Old Bay Seasoning, Fines Herbes, and spritz of vinegar. As little water as possible to cover fish.

Soup:

1/3 cup butter melted,

1 cup diced celery

1 onion, chopped

1/3 cup flour

2 cups hot fish stock

2 cups whole milk

3 tablespoons chopped parsley

3/4 teaspoon salt

Any seafood or fish or combo can be added

Directions

I buy Shrimp with the shell on. I boil the shells to make the stock and add a very small amount of Old Bay to season the stock.

Heat the seafood stock warm. Melt butter and saute celery and onion.

Add the flour with the onion and celery. Stir quickly to prevent lumps and slowly add the warm stock. When smooth slowly add the milk. Allow to thicken but do not boil. Season with salt to taste

Add at the last three minutes, 1 lb. shrimp or Cod or

mixture from the sea.

Garnish each bowl with one whole shrimp. Serves four.

Friday, June 26, 2020

Baked Coconut Shrimp

Baked Coconut Shrimp

Ingredients:

1 pound large shrimp, peeled and deveined

⅓ cup cornstarch

1 teaspoon salt

¾ teaspoon cayenne pepper

2 cups flaked sweetened coconut

3 egg whites, beaten until foamy

Directions:

Preheat an oven to 400 degrees F (200 degrees C).

Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp until they are bright pink and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp half through.

Monday, May 18, 2026

Tuesday, December 23, 2025

Friday, September 26, 2025

Wednesday, February 12, 2025

Monday, August 5, 2024

Tuesday, February 13, 2024

Thursday, November 30, 2023

Monday, September 25, 2023

Saturday, July 29, 2023

Tuesday, November 1, 2022

Notes

Friday, September 2, 2022

Friday, March 25, 2022

Thursday, February 24, 2022

Wednesday, January 5, 2022

Sunday, December 26, 2021

Sunday, September 19, 2021

Sunday, July 4, 2021

Saturday, May 29, 2021

Tuesday, June 30, 2020

Friday, June 26, 2020

Ingredients:

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