Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts

Monday, February 25, 2019

Drunken Noodles with Shrimp and Chicken


Everyone in my family loves noodle based dishes. So I work hard to find a variety, and especially ones that include plenty of vegetables. This recipe was just the ticket.


I added two kinds of protein to the typical "drunken noodles" and several varieties of vegetables. I used our favorites: broccoli, peppers and mushrooms, but you could use your favorites - zucchini, asparagus and bok choy would all be delicious.


This is a great weeknight dinner that comes together quickly - and only dirties one pot! Make yourself some drunken noodles tonight!

Drunken Noodles with Shrimp and Chicken

1 Tbsp. vegetable oil
2 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/4 c. sliced green onions
1 bell pepper, thinly sliced into strips
1 cup sliced mushrooms
2 cups broccoli florets
1/2 pound chicken breast, cut into thin pieces
8 ounces medium cooked shrimp
8 oz. cooked rice or udon noodles
1/2 cup soy sauce
2 Tbsp. brown sugar
1 Tbsp. chili garlic sauce
1 tsp. lime zest

Make sauce: Whisk together soy sauce, brown sugar, Sriracha, and lime zest.

In a large skillet over medium heat, heat oil. Add garlic and ginger and stir until fragrant, 1 minute, then add chicken. Stir and cook until chicken is cooked through, about 3 minutes. Remove chicken to a bowl. Heat the skillet again, then add green onions. Cook until softened, 2 minutes. Add peppers, broccoli and mushrooms and cook until tender, about 5 minutes. Add noodles and toss until completely combined.

Pour sauce over noodles and and toss until combined. Adc in the cooked chicken and shrimp and stir until combined. Garnish with fresh basil and lime wedges, if you like. Makes 4 servings.

Monday, January 21, 2019

Soy and Honey Glazed Cod


Here's a super healthy and delicious dinner for the New Year. Cod is a mild white fish that will absorb the flavors that you use with it. Here, it gets a little sweet/savory treatment that is reminiscent of Japanese or other Asian flavors.

In this recipe, the cod is broiled, so it is ready in a flash, and the broiling also creates the nice crust from the honey. It does need a few minutes to marinate, or a few hours if you've planned ahead, but then dinner will be ready in a snap.


I served this over a chopped Asian salad, the kind in a bag with the almonds and wonton strips... it was super easy to throw this together while the fish cooked, and the crunchy salad paired really well with the soft fish. I would even dare to call it restaurant worthy!

I hope your family enjoys it as much as we did.


Find more inspiration at Hearth and Soul, Inspiration Monday, Busy Monday, Inspire Me.


Soy and Honey Glazed Cod

1 pound Alaska cod
1 tsp. lemon juice
1 1/2 Tbsp. soy sauce
2 tsp. honey
2 tsp. sesame oil
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes

Combine the lemon juice, soy sauce, honey, oil, ginger and red pepper flakes in a measuring cup and whisk well. Place the fish in a small dish and cover with the marinade. Turn the fish over to coat all sides. Let stand 10-15 minutes to marinate, or if you have planned ahead, marinate the cod for up to 4 hours in the refrigerator. (If you keep the fish in the fridge, let it come to room temp for about 15 minutes prior to baking.)

Set broiler temperature to high; move oven rack to 7 inches below the broiler element. Grease a small baking sheet, and add the cod, pouring the marinade over the top.

Cook just until cod is opaque throughout, about 5-8 minutes. (Time will vary depending on the thickness of your fish pieces.)

Serve over Asian chopped salad, or with rice and fresh steamed vegetables.

Recipe Source: Adapted from Michelle Dudash

Monday, May 7, 2018

Sausage, Shrimp and Vegetable Skillet Dinner


I'm always on the look out for fast, easy and delicious meals - they are a life saver on weeknights, especially busy weeknights that involve sports practice, music concerts, and who knows what else. When you have less than an hour to cook AND eat, you have a bit of a challenge. But this is one of those recipes that comes to the rescue! And it only dirties one pan. Save the dishes for after the concert!


I added more meat and vegetables than the original recipe, so I ended up using my large electric skillet so that everything could cook evenly. It worked like a charm. And the best part? It's tremendously versatile - use your favorite veggies or the ones that are languishing in the fridge. I loved zucchini and asparagus together but I'm sure there are many other combinations that would be equally great. Quickly chop up the veggies and sausage, thaw the shrimp, and you'll have a really delicious dinner on the table in no time.


Find more great ideas at Inspiration Monday, Busy Monday, Inspire Me.

Sausage, Shrimp and Vegetable Skillet Dinner

2 tsp. olive oil or coconut oil
12 oz. large cooked shrimp
2 tsp. Old Bay seasoning
12 oz. smoked sausage or keilbasa, chopped
1 cup diced red bell pepper
3/4 cup medium yellow onion, large diced
1 zucchini, chopped
1/2 pound asparagus, tough ends removed and chopped
2 garlic cloves, minced
1/4 cup chicken broth
1/4 tsp. red pepper flakes

Heat a large skillet over medium-high heat (or use a large electric skillet at 350) and add coconut or olive oil. Season shrimp with Old Bay seasoning and set aside.

Cook onions and bell peppers in skillet with for about 2 minutes; add sausage and zucchini to the skillet, cook another 2 minutes. Add shrimp and asparagus into skillet along with the garlic, and cook for 1 minute, then add chicken broth mix well to moisten all the vegetables. Salt and pepper to taste, and sprinkle with red pepper flakes. Serves 6.

Recipe Source: Adapted from Paleo Newbie

Tuesday, March 7, 2017

Shrimp Burgers with Creamy Avocado Sauce


If you're eating more fish during this Lenten season, or just eating more fish in general, then this is the dish for you! Actually, this is the dish for you even if you're not eating more fish. This is a dish for anyone who loves shrimp and avocados.


These shrimp burgers are a fun way to use shrimp (besides in an app, in a dip, risotto, stir fry, in pasta, in soup, on pizza, in a curry, and on flatbreads!)


Be sure to plan this when you have adequate time to let the burgers chill before pan frying them - that is the key to helping them stay together. Even after chilling, they're a bit "tender" and can fall apart easily, so treat them with loving care. It will be worth it.

Topped with a creamy, slightly kicky sauce, these shrimp burgers will liven up any Lenten supper. Or any supper any time of the year.

Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, TGIM, Inspire Me 2, Create Link Inspire, Clever Chicks, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Friday Frenzy, Weekend Potluck, Pin Me, Sugar and Spice.

Shrimp Burgers with Creamy Avocado Sauce

12 oz. large cooked shrimp
1 egg
2 Tbsp. chopped cilantro
1 Tbsp. minced garlic
1/2 cup Panko
1/2 jalapeno pepper, chopped and seeded
1/4 cup chopped onion
1 tsp. salt
1 tsp. pepper
1/3 cup red pepper, chopped small
3 Tbsp. canola oil

Avocado Sauce:
1 avocado
1/4 cup sour cream
1 Tbsp. lime juice
1 Tbsp. minced garlic
1/2 jalapeno pepper, seeded and chopped (or 1/2 tsp cayenne)
2 Tbsp. chopped cilantro
1 tsp. salt
1 tsp. pepper

For the Avocado Sauce:

Scoop the avocado pulp into the bowl of a food processor, and set the pit aside. Add the sour cream, lime juice, garlic, jalapeno, cilantro, salt and pepper. Process until smooth. Transfer to a dish, and place the pit inside to help prevent browning. Cover and chill for at least an hour.

For the Shrimp Burgers:

Remove the tails from the shrimp, and ivide the shrimp in half. Coarsely chop one half and set aside.

Place remaining half in a food processor and grind to a coarse puree. Add egg, onion, cilantro, jalapeno and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again.

Transfer contents of food processor to a large bowl; add coarsely chopped shrimp and red pepper. Season with salt and pepper to taste. Mix well.

Form into patties and chill for 1 hour (covered).

Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels. Place burgers on a bun of your choosing and top with avocado sauce. Makes 4-5 burgers.

Recipe Source: Adapted from The Kitchen Whisperer

Monday, February 6, 2017

Butternut Squash Curry Soup with Shrimp


You know you've hit a recipe home run when someone eating it says, "this could be served in a restaurant!" That's exactly what my husband said the first time I made this delicious soup. I had to agree. We've made it several times since, and we haven't changed our minds. It is SO good. And what better way to get all those good nutrients from butternut squash than to make a wonderful curry with coconut milk and shrimp!?!


The hardest part about this recipe is cutting up the squash - those buggers are TOUGH! But once that's done, this comes together quickly and easily. And you can rest your weary squash-cutting hands for the 20 minutes that the soup simmers... (Butternut squash is also available already diced, usually frozen. Feel free to take advantage of that option and then this dinner is a BREEZE!)


This can be served over rice noodles or rice, and we loved it either way. There's still plenty of winter left, and this soup is the perfect thing to make when you need a warm up. Or, if you just need to eat. Either way.

Get other great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, TGIM, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate, Recipe Sharing, Foodie Friday, Friday Frenzy, Pin Me, Weekend Potluck, Sugar and Spice.

Butternut Squash Curry Soup with Shrimp

2 tsp. canola or coconut oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
3 tsp. red curry paste
2 tsp. brown sugar
1/2 tsp. salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4-5 cups
4 cups chicken broth
1 (14-ounce) can coconut milk
12 ounces large cooked shrimp
1/4 cup chopped fresh cilantro
6-8 ounces rice noodles, or rice

In a Dutch oven, heat the oil over medium heat until hot. Add the onion, garlic and ginger. Cook, stirring frequently, until fragrant and the onion is translucent, about 5 minutes. Stir in the curry paste, sugar and salt and cook for 1-2 minutes longer.

Add in the squash, broth and coconut milk and bring to a boil. Reduce the heat and simmer, partially covered, until the squash is tender, 20 to 25 minutes. Once squash is tender, use an immersion blender to partially puree the soup, if you like. You can also leave in chunks - your preference totally!

Stir in the shrimp and cilantro and add additional salt and/or pepper to taste. Serve immediately over cooked rice noodles or rice.

Recipe Source: Adapted from Mel's Kitchen Cafe

Monday, January 30, 2017

Shrimp and Guacamole Bites


The big game is coming up on Sunday and is a great excuse to make lots of snacks. After making these recently for a dinner party appetizer, I can guarantee that these delicious shrimp and guacamole bites will make the list, probably along with apple keilbasa, Greek layered dip, and creamy brussels sprouts dip.

This fun app could not be easier: make guacamole (or use store bought!), spoon it into some tortilla chips, and top with a shrimp that you've covered in delicious spices and warmed up. These are addictive, and rightly so: such a great combination of creamy, spicy, crunchy, shrimpy. Who are you cheering for on Sunday? I really don't care this year, but you can be sure I'll be rooting for the snacks.


Find more ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing Party, Foodie Friday, Friday Frenzy, Sugar and Spice, Pin Me, Weekend Potluck.

Shrimp and Guacamole Bites

Guacamole:
2 avocados, peeled and pitted
juice from half a lime
1/3 tsp. salt; possibly more to taste
2 Tbsp. finely chopped red onion
1 tsp. minced garlic

Tortilla scoop chips
1/2 pound medium cooked shrimp (about 24-30)
2 tsp. olive oil
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. salt

To make the guacamole: Mash up the avocado in a small bowl. Add in lime juice, onion, garlic and salt. Stir well to combine; taste and add more lime juice or salt to taste.

In a small bowl, toss the shrimp with olive oil. Sprinkle with chili powder, cumin, paprika and salt. Stir well to coat all the shrimp. Transfer the shrimp to a baking sheet and bake at 400 for 2-3 minutes.

While the shrimp cooks, scoop the guacamole into the tortilla chips. Place a warm shrimp on top of each guacamole-filled chip, and serve immediately. Serves 6.


Tuesday, January 3, 2017

Seafood Lasagna


I love seafood, especially shrimp, scallops and crab. So when I saw this recipe, I knew I had to try it. It took me a few years, I will admit. I was intimidated by the steps and the many ingredients. But that was a lot of worrying about nothing! This lasagna is DELICIOUS! Seafood with a white cheese sauce, spinach, layers of pasta, ricotta, what is not to love? And it's really not that difficult - just pay attention to the steps.


I adapted this from a recipe that filled a 9x13 pan, which I knew would be way too much seafood lasagna to eat for my family; I put it in a 11x7 which was perfect. I didn't cut the sauce down, though, cause I love a saucy lasagna. You may want to adapt it for your preference.

This is certainly special occasion-worthy dish - but don't be shy like I was. Make this soon!

Find more great ideas at Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Foodie Friday, Friday Frenzy.

Seafood Lasagna

6 oven ready lasagna noodles
1 tablespoon butter
12 ounces cooked shrimp
8 ounces bay scallops
5 garlic cloves, minced
2 Tbsp. white wine
2 tsp. lemon juice
8 ounces crabmeat

Cheese Sauce:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg

Ricotta Mixture:
8 ounces part-skim ricotta cheese
5 ounces fresh baby spinach, chopped
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten

Topping:
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Meanwhile, in a large skillet, heat butter over medium heat. Add scallops; cook 2-4 minutes or until scallops are firm and opaque. Remove from pan.

Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.

For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in mozzarella, Parmesan, salt, pepper and nutmeg.

In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.

Spread 1/2 cup cheese sauce into a greased 11x7-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.

Bake at 350, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley. Serves 6-9.

Recipe Source: Adapted from Taste of Home

Monday, September 12, 2016

Shrimp and Asparagus Risotto {Instant Pot!}


I love risotto. There's something soothing about the long stirring time after a hard day. But there's also something soothing about getting dinner on the table in a matter of minutes, which is why I love risotto adapted for the electric pressure cooker! In this version, there is no stirring - there's just waiting. In that time, you can make a salad, or put your feet up and read a good book for a few minutes. This risotto in the pressure cooker turns out just as delicious as stove top risotto - in half the time and with half the effort.

Shrimp is my favorite stir in to risotto, but I also love scallops and Italian sausage, so I can't wait to adapt those versions to the pressure cooker. And try many more varieties - like chicken and vegetables.

The rice is hot enough to cook the asparagus at the end, without keeping it on the heat. If you prefer to use raw shrimp, just let it cook in the rice for a couple more minutes.

Fancy dinner on a weeknight? Yes, please!


Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Shrimp and Asparagus Risotto {Instant Pot!}

2 tsp. olive oil
1 small yellow onion, diced
1 1/2 cups Arborio rice
1 cup sliced cremini or white button mushrooms
1/2 cup white wine
3 1/2 cups chicken broth
1 Tbsp butter
1 cup chopped asparagus
3/4 lb large cooked shrimp, thawed with tails removed
1/4 cup grated Parmesan cheese
1/2 tsp fresh black pepper

Set an electric pressure cooker to browning or saute, and heat the oil. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent.

Add the rice and the mushrooms, and cook, stirring, for 4-5 minutes, until the rice is coated with the oil and very lightly browning. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then add the chicken broth all at once.

Lock the cover and turn the pressure valve (so it's not on venting.) Set on High Pressure for 6 minutes.

When the cooker switches to Keep Warm, immediately release the pressure. After the pressure indicator drops, remove the top.

Switch the cooker to saute. Stir in the butter and asparagus. Cook for 1 minute, then add the shrimp.

Cook, stirring frequently, until the shrimp are pink and cooked through, approximately 1 minute, and most of the liquid has been absorbed. Stir in the cheese, vigorously, to melt the cheese and distribute it throughout the risotto. Serve immediately. (Risotto left in the pot will thicken substantially.)

Recipe Source: Adapted from The Perfect Pantry

Wednesday, July 27, 2016

Sweet and Spicy Mango Shrimp


This is a SUPER FAST and delicious recipe, perfect for a busy weeknight. Start the rice cooking before you start the stir fry, and then it will all be done together. Even including the chopping, this can be on the table in 15 minutes! That's faster than pizza, and better for you.

The shrimp and mango are a great combination, and cooking the onion in coconut oil adds to the tropical flavors. You can use more or less chili sauce and more or fewer red pepper flakes to adjust the heat to your tastes. Personally, I didn't find this spicy at all using the measurements below. Serve over rice and with a steamed green vegetable, and you have a winner of a dinner in no time at all.

Get more inspiration at Hearth and Soul, What's Cooking, Wow Me, Wow Us, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate, Foodie Friday, Food on Friday, Friday Frenzy.

Sweet and Spicy Mango Shrimp

1 Tbsp. coconut oil
1/2 large red onion, chopped
2 cloves garlic, minced
2 Tbsp. soy sauce
2 Tbsp. lime juice
2 Tbsp. sweet Thai chili sauce
1/2 teaspoon red pepper flakes
12 oz. large cooked shrimp, thawed and tails removed
1 mango, chopped
chopped green onions for garnish

Heat coconut oil in a large skillet over medium heat. Once melted, add red onion and saute for about 5 minutes or until softened. Add garlic, soy sauce, lime juice, Thai chili sauce, red pepper and shrimp to the skillet and toss to combine. Cook for 2 minutes until warmed through. Add the mango, stir to incorporate and warm through. Serve over rice, garnished with green onions.

Recipe Source: Adapted from Running to the Kitchen

Monday, June 13, 2016

Shrimp Tacos with Mango Salsa and Cilantro Lime Crema


We love tacos at our house. Any fillings, any combos, flour or corn, hard or soft shell - it's all good. Shrimp tacos are one of our favorites. These Chipotle Shrimp Tacos have been my go-to for a long time, but there are so many great shrimp taco recipes and ideas out there that I decided I had to try another variety. This one is GREAT.


I love food that is colorful and this fits the bill. But it also has to be tasty. And it is. I love the combo of flavors AND textures here. Crunchy cabbage, ripe mango, creamy sauce, shrimp with a simple chili powder rub - they all combine to make a GREAT dinner. This recipe is also perfect for summer because it involves having a burner on for precisely one minute. (A few more minutes for the tortillas, too, I guess....but certainly not more than 5 minutes total!)


I hope you enjoy these as much as we do!

There's more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Full Plate, Foodie Friday, Friday Frenzy, Food on Friday.

Shrimp Tacos with Mango Salsa and Cilantro Lime Crema

Shrimp:
2 teaspoons olive oil
1 pound large cooked shrimp
chili powder and salt to taste

Mango Salsa:
1 cup mango, finely diced (about 1 medium mango)
1/2 cup red bell pepper, finely diced
1/2 of a jalapeno pepper, minced
juice of 1 lime
1/2 cup loosely packed cilantro leaves, finely chopped

Cilantro Lime Crema:
1 cup sour cream (light is ok)
1/2 cup fresh cilantro leaves, roughly chopped
2 tsp. lime juice
1 1/2 tsp. honey
1/4 cup salsa verde

1 cup shredded purple cabbage or regular coleslaw mix
8 corn or flour tortillas

For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and saute for one minute.

For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours for the flavors to blend.

For the cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.

To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.

Recipe Source: Adapted from Dinner at the Zoo

Monday, March 7, 2016

Ritzy Tilapia


I spent some time this week looking through a VERY OLD binder of recipes that I had accumulated from magazines, newspapers and other sources. So many options, so little time. I did immediately pick out this one though, and made it the next night since I had everything on hand. Tilapia is so versatile and this simple preparation makes it even better. And it's also quick. Dinner can be on the table in no time flat - a perfect weeknight win.

Even picky eaters who say they don't like fish will enjoy this dish. Sometimes those old binders can deliver a great surprise. I'm so glad I found this recipe; I know it will become one of our favorite ways to make fish.


Find more great ideas at Inspiration Monday, Mix It Up, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us


Ritzy Tilapia

14 Ritz crackers
1/4 cup grated Parmesan cheese
2 Tbsp. olive oil
3/4 tsp. basil
4 tilapia fillets, 4-6 oz. each
2 Tbsp. Dijon mustard

Crush crackers. Combine crackers, cheese and olive oil and basil. Place tilapia on a lightly greased baking sheet. Brush tops of fish with mustard and season with salt and pepper. Press the cracker mixture on top of each fillet.

Bake at 425 for 10-15 minutes, depending on the thickness of the fish. Fish is done when it flakes easily with a fork. Serves 4.

Wednesday, February 3, 2016

Shrimp Scampi Dip


So Sunday's the big day. Either for football watching, eating, laughing at commercials, hanging out with friends and family, or all of the above. And even if the Super Bowl is not your thing, you should still make this dip. I first tried this for Christmas Eve dinner (unconventional, I know) and we loved it so much that I made it for a family gathering for New Year's Eve. The dish was licked clean. Tender shrimp swimming in a garlicky cheese sauce, scooped up on toasted bread - there is so much to love here.

This is perfect noshing food. Or dinner food (we did eat a green salad, too!). It's just perfect.


Find more great stuff at What's Cooking, Wow Us, Wow Me, Full Plate, Favorite Things, Hearth and Soul, Foodie Friday, Friday Frenzy, Inspiration Monday, Mix it Up.

Shrimp Scampi Dip

2 Tbsp. butter
12 ounces medium cooked shrimp
4 cloves garlic, minced
1/2 tsp. red pepper flakes, or more, to taste
1/4 cup white wine
2 Tbsp. lemon juice
4 ounces cream cheese, softened
1/4 cup sour cream
3 Tbsp. mayonnaise
2 tsp. parsley flakes
1/2 cup shredded mozzarella cheese, divided
1/4 cup shredded Parmesan

Melt butter in a large skillet over medium high heat. Add garlic and red pepper flakes. Cook and stir for 30 seconds, then stir in wine and lemon juice; season with salt and pepper to taste. Bring to a simmer; remove from heat and stir in shrimp, cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.

Spread mixture into a greased 9" baking dish; sprinkle with remaining 1/4 cup mozzarella. Bake at 350 until bubbly and golden, about 10-12 minutes. Serve immediately with baguette slices, crackers or crudite.

Recipe Source: Adapted from Damn Delicious

Monday, January 18, 2016

Creamy Dilled Shrimp Fettucine


There's just something about the dark days of winter and the cold temperatures that makes me want more and more comfort food. Creamy pasta dishes fit the bill perfectly. This is just one of several you will see posted here in the next few weeks, and this recipe got such rave reviews when I made it, that I'm sure it will be part of our regular rotation. I was excited to be assigned to Jane's beautiful blog, The Heritage Cook, for this month's Secret Recipe Club.


Jane has a lot of recipes to choose from! It was hard to narrow it down, but eventually I settled on this, due to my whole comfort food trend. I made just a few adjustments to this recipe to suit our tastes. The biggest change I made was to the preparation - I simplified it a bit to save time and dirty dishes... and the results were wonderful. I hope you'll try this soon - it will brighten and warm up any dreary winter day!

Creamy Dilled Shrimp Fettucine

1 cup half and half (or 1/2 cup milk and 1/2 cup heavy cream)
3 Tbsp. butter
2 Tbsp. all-purpose flour
1/4 cup finely chopped white onion
1/2 cup dry white wine
1 tsp. dill weed
1 tsp. lemon juice
A few drops of Sriracha, Tabasco or other hot sauce, optional
1/2 cup roasted red bell peppers, drained well and cut into strips
1 lb medium cooked shrimp
8 ounces fettucine

Cook the fettucine until al dente in a large pot of boiling water; drain and rinse.

Meanwhile, in a glass measuring cup, heat the milk/cream in the microwave for 1 minute.

In a large skillet over medium heat, melt the butter. Add onions to the pan and cook til softened, about 3 minutes. Stir in the flour and whisk until smooth. Add the wine and whisk until slightly thickened. Gradually pour the hot milk into the mixture and whisk vigorously until thickened and smooth. Remove from heat, and season lightly with salt and pepper. Stir in the lemon juice and the dill, and hot sauce, if you're using.

Add the pepper strips, shrimp, and pasta to the sauce and toss until evenly coated. Transfer to a greased 2 or 3 quart baking dish. Bake at 375 until it is bubbling around the edges, about 20 to 25 minutes. Serves 4.

Tuesday, November 17, 2015

New England Fish Chowder


The weather is just starting to turn here, and with it, my longing for soup and stew. Chowder is the perfect middle ground between soup and stew - hearty, hot and full of delicious ingredients and enough to fill you up as you contemplate hibernation. I've made this chowder now twice in the last two weeks - it is just THAT good.

And here's a little secret: once it's cooked, it's difficult to detect the fish - SO, if you have people who "claim" to not like fish, but you want them to eat it anyway (ahem), this is the perfect recipe. They will be distracted by the bacon, potatoes, carrots and corn and not even realize the other goodness that is in their bowls. And for those of us who love fish, we can just happily eat it without saying a word.

This chowder uses an interesting ingredient - oyster crackers. (These are not crackers made of oysters, but rather, the name of those little white hexagon shaped things that come in small cellophane packages at diners and the like.) The crackers help to thicken the soup and also add a dimension of flavor.

So if you need to warm up, make this soup! Leftovers are great for lunch the next day, if your crew doesn't "chow (der) it down." Tee hee.


Find more great ideas at Hearth and Soul, Clever Chicks, Fabulous, Show and Share, Create, Link, Inspire, Wow Me, Wow Us, What's Cooking, Full Plate, Showcase Your Talent, Favorite Things, Foodie Friday, Friday Frenzy.

New England Fish Chowder

6 slices bacon, cut in 1" pieces
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 garlic clove, minced
4 cups peeled & cubed potatoes
2 cups chicken broth
2 cups water
1/2 cup finely crushed oyster crackers
1 tsp. black pepper
1 tsp. salt
3 Tbsp. dried thyme
1 lb. mild, white fish fillets, chopped (cod, sole, haddock, etc.)
1 can whole kernel corn, drained
1 can evaporated milk

In Dutch oven, brown bacon over medium-high heat, then remove to a paper towel-lined plate. Drain all but 1 tablespoon bacon grease, then add onions and garlic to the pot and saute until soft.

Add celery, carrots and potatoes, and cook and stir for several minutes, being sure to scrape up all the brown bits leftover from the bacon.

Add chicken broth, water, cracker crumbs, salt, pepper, and thyme. Stir and bring to a boil. Reduce heat to low and simmer until potatoes are soft (7-10 minutes).

Add fish and cook until fish is cooked throughout (5-6 minutes). Add milk, bacon and corn and heat through. Adjust seasonings to taste, and serve! Serves 6.


Recipe Source: Adapted from The Yummy Life

Thursday, June 18, 2015

Shrimp, Avocado and Roasted Corn Salad


When I saw the two ingredients for this month's Improv Cooking Challenge, I KNEW I had to participate! Fish and avocado? How can that go anywhere but delicious? There were lots of options here - tacos, appetizers, sandwiches, but now that's it's summer, I knew the perfect way to combine them - in a salad. This salad is not your ordinary dinner salad - it's special - and not just because of shrimp and avocado. But those two ingredients shine when paired with bacon, ROASTED corn (sounds harder than it is, I promise!) and a super yummy dressing with pesto as the star. No oven required, just a skillet over the stove, and dinner will be on the table and in your belly super fast.


Shrimp, Avocado and Roasted Corn Salad

2 ears of sweet corn, shaved off the cob
3 strips of bacon, diced
1/2 lb. large cooked shrimp, tails removed
4-5 cups chopped Romaine lettuce or Spring Mix
1 avocado, peeled, pitted and diced

Buttermilk Pesto Dressing:

1/2 cup buttermilk
1/2 cup mayo
1/4 cup pesto
1 Tbsp. lemon juice
salt and pepper, to taste

Make the dressing by combining all ingredients in a large measuring cup and whisking well. (Note: you will only use about 1/3 to 1/2 of the dressing for these two servings, so save, covered in the fridge, for another use.) Set aside.

For the salads, heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

Reduce the heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon, then wipe out most of the grease, leaving about 1-2 tsp. in the skillet. Add the shrimp and saute until warmed through, about 2 minutes. Remove shrimp and set aside.

Divide the lettuce between two plates, then drizzle on the dressing. Top evenly with the shrimp, corn, bacon and avocado. Serves 2.


Recipe Source: Adapted from Gimme Some Oven




Wednesday, January 21, 2015

Mediterranean Shrimp Flatbreads


This dish came about when I needed something interesting for dinner and wanted to use what was in my freezer and my pantry. I was glad to have all these ingredients, because together they made for a wonderful pizza-like experience! You can certainly change up the ingredients too, and add olives or other things that you like. (Sun dried tomatoes or real tomatoes might also be a nice addition, especially for color!)

These are super quick, and paired with a salad, they make for a wonderful meal.

Find more great ideas at Inspiration Monday, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Inspire Me, Tasty Tuesday, Tickle my Tastebuds, Hearth and Soul, What's Cooking.

Mediterranean Shrimp Flatbreads

2 pieces flatbread or naan
1 tsp. olive oil
1/2 tsp. garlic herb spice blend
1 cup baby spinach
1 small jar artichoke hearts, drained
1/4 cup roasted red pepper strips
6 oz. medium cooked shrimp, tails removed
1/4 cup feta cheese crumbles
1 cup shredded mozzarella cheese

Place flatbreads on a large baking sheet or pizza stone. Spread each flatbread with half of the olive oil and half the seasoning. Divide the rest of the toppings evenly among the flatbreads, starting with spinach and ending with feta. Bake at 400 for 8-10 minutes or until cheese is bubbly. Makes 2 main dish servings or 6-8 appetizer servings.

Thursday, August 14, 2014

Tilapia with Pineapple Salsa


As the summer winds down (sigh), it's great to find recipes that can be made in a flash. Weeknights are a busy time, so getting a good, healthy dinner on the table as quickly as possible can be a challenge. Not so with this fish! Just like many of the other fish recipes here, this one comes is fast, fast, fast, ensuring a relaxing dinner hour, with plenty of time to enjoy what you made! And with the fruity salsa, this dish will remind you of summer days, even on the coldest winter day.


Combine pineapple, red onion, jalapeño, red pepper, cilantro,


lime juice,


and salt in a small bowl. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish with cumin and chili powder.


Add fish to pan; cook 3 minutes on each side


or until fish flakes easily when tested with a fork. Spoon pineapple salsa over fish.


One year ago: S'mores cookie bars
Two years ago: Banana Bread Bars with Brown Butter Frosting
Three years ago: Sweet Corn Pizza
Four years ago: Feta Zucchini Pancakes
Five years ago: Honey Garlic Pork Chops

Find more great ideas at Full Plate Thursday, Showcase Your Talent, Pennywise Platter.

Tilapia with Pineapple Salsa

1 cup chopped pineapple
2 Tbsp. finely chopped red onion
1/2 jalapeño pepper, seeded and finely chopped
1 mini red pepper, chopped
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1/4 tsp. salt
1 Tbsp. olive oil
4 (6-ounce) tilapia fillets
1 tsp. cumin
1/2 tsp. chili powder

Combine pineapple, red onion, jalapeño, red pepper, cilantro, lime juice, and salt in a small bowl.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish with cumin and chili powder. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Spoon pineapple salsa over fish.

Recipe Source: Adapted from Cooking Light

Thursday, August 7, 2014

Sweet and Spicy Peach Glazed Salmon


I know I say this every time I try a new recipe for salmon, but this is THE BEST new recipe for salmon!! As usual, it fits my requirements for fish: super fast, super tasty! This salmon cooks so quickly you barely have time to steam some vegetables - truly, it's THAT fast. Plus it has the nice sweet/spicy contrast, although don't let the title fool you - it's really not spicy at all.

First, combine the cajun seasoning and brown sugar in a small bowl.


Coat both sides of the salmon fillets with the spice mixture,


and heat the oil in a large skillet over medium high heat. While the oil heats up, combine the peach jam and lime juice in a small dish and whisk together.


Place the fillets in the pan, and cook on each side for 3-4 minutes, depending on the thickness.


(Salmon will flake easily with a fork when it's done - err on the side of less cooking time. You don't want tough salmon!) Remove the fish from the pan and place on a plate. Reduce the heat to low, and add the jam/lime juice mixture.


Deglaze the pan (that means scrape up all the nice brown bits) with the jam mixture, and let it cook for a minute or so.


Spoon the topping over the fish


and serve!


One year ago: Strawberry Donuts
Two years ago: Strawberry Ice Cream
Three years ago: Roasted Red Pepper and Artichoke Tapenade
Four years ago: Black Forest Freezer Pie
Five years ago: Kitchen Sink Muffins

Get more great recipes at Full Plate Thursday, Showcase your Talent, Foodie Friday, Foodie Friday 2, Friday Flash.

Sweet and Spicy Peach Glazed Salmon

2 boneless salmon fillets (about 6 oz. each)
1 Tbsp. Cajun seasoning
1 tsp. brown sugar
2 tsp. vegetable oil
1 heaping Tbsp. peach jam
2 tsp. lime juice

Combine the cajun seasoning and brown sugar in a small bowl. Rub the mixture evenly over the two pieces of salmon. Heat vegetable oil in a non stick pan over medium-high heat. Cook salmon (depending on thickness) about 3-4 minutes each side. Remove to a plate and keep warm.

Blend the peach preserves and lime juice; add to the hot pan and swirl around gently to coat the fish and allow the sauce to thicken. Remove fish from pan and pour any sauce over the salmon.

Recipe Source: Mountain Mama Cooks
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