Shrimp

All posts in the Shrimp category

Lightened Shrimp Jambalaya

Published September 19, 2016 by jenmatteson

Looking for a warming fall meal without all the heaviness? This is the perfect recipe for you! This jambalaya is packed with flavor without all the fat and calories of a traditional jambalaya.

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Sausage is omitted from this version and cannellini beans used to add additional depth and richness. The recipe also calls for farro, which I’ve never used before, believe it or not, instead of rice. It outperforms white and even brown rice, with more protein and more fiber and is packed with a number of vitamins and minerals you can’t get from rice. The original recipe called for raw shrimp, but I make a habit of having frozen cooked shrimp in my freezer, so use what works for you. Overall, this was an awesome dish and perfect for those fall, and even upcoming winter, evenings. I have most everything in my kitchen at all times, so this is a fun #Ijustthrewittogether and #ohiwasntexpectingcompany recipe!

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Lightened Shrimp Jambalaya

Source: Adapted from Hello Healthy
Servings: 6

Ingredients:

1 tbsp. olive oil
1 onion, diced
5 stalks celery, diced
1 bell pepper, diced
1 cup uncooked farro
2 bay leaves
1 1/2 tbsp. garlic powder
1 tbsp. smoked paprika
2 tsp chili powder
13 oz diced tomatoes, drained
3 cups low sodium vegetable broth (chicken broth would work, too)
1-15 oz can cannellini beans, drained and rinsed
30 uncooked shrimp, peeled and deveined (I used frozen already cooked shrimp – thawed them and threw them in at the end)
salt and pepper

Directions:

  1. In a deep sauté pan, heat oil over medium heat. Add onion and cook until softened, about 2 minutes. Add 2 tbsp. olive oil, celery, bell pepper, farro, bay leaves, garlic powder, paprika, chili powder and tomatoes. Stir until well combined and season with salt and pepper.
  2. Add the vegetable broth and stir until ingredients are combined. Bring to a boil. Reduce heat to simmer, cover and cook until broth is reduced, about 15 minutes. Stir frequently.
  3. Add beans and shrimp and stir until combined. When shrimp is cooked through, about 5 minutes, season with salt and pepper and serve.

Brussels Sprout and Cashew Fried Rice

Published June 13, 2016 by jenmatteson

As I mentioned in the last post, there was a recent addition to our family, Milou. I’ve been busy running around with her, and not blogging. Shame on me!

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Just look at that sweet face! I bet you forgive me now 😉 Okay, on to the food!

Who doesn’t love fried rice? I certainly do, and so does Nate. The hardest part about making fried rice is the rice. The rice has to be completely cool before using, and leftover rice works the best. Unfortunately, the thought to make rice one day and use it the next rarely occurs to me.

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Brussel’s Sprouts and Cashew Fried Rice

Until…my girlfriend snapchatted me her dinner one night. I immediately responded needing to know what delight she made. She promptly emailed it to me the next day with the recipe. What a friend! Now this is originally a vegetarian dish, but I did add shrimp to up the protein a little. Obviously, feel free to follow the recipe as written, or add whatever protein you like. Tofu would be a good option if you want to keep it veg, too!

I was curious to see how the flavors would come together with the maple syrup added in, but it was a great balance of salty and sweet. I would definitely make this again, and it’s so super simple. Nate also demanded it as he came up for air once while consuming!

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Brussels Sprout and Cashew Fried Rice

Source: Adapted from A Virtual Vegan
Servings: 4-6

Ingredients:

2 tsp oil (I used a mixture of sesame and olive oil)
2 heaping cups halved Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. soy sauce
1 tbsp. maple syrup (honey or agave can be substituted)
2 cups cooked brown rice, cooled (leftover is best)
1/4 cup cashews

Directions:

  1. In a large frying pan, heat oil over medium heat. Add Brussels sprouts an saute until just tender, about 4 minutes.
  2. Add onions and garlic and cook until onion is just beginning to turn golden brown, about 2 minutes.
  3. Add soy and maple syrup and stir to coat vegetables. Add rice and cashews and continue cooking for another few minutes until rice is hot.

Grilled Shrimp Salad with Chimichurri

Published September 30, 2014 by jenmatteson

Salads are pretty common in our house in the summertime, and what makes them even better is fresh lettuce or greens from the garden. This year, I’ve planted three different kinds of lettuce, and am already getting to enjoy them (yeah, I started writing this in June). But, what’s great about lettuce is it’s hearty enough to withstand cool nights in the fall. Even on the last day of September, my lettuce is still going strong!

Grilled Shrimp Salad with Chimichurri

I’ve never made a chimichurri before, but it sounded delicious and couldn’t have been more simple. The recipe I followed from Food and Wine called for parsley, but if you are a regular reader (I know, who could be regular when I haven’t been posting much lately), you know I rarely have parsley and almost always use cilantro in its place. Even better, I used cilantro from my garden!

The only other substitution was cannellini beans in place of black-eyed peas. I didn’t have any, but I had everything else, so I decided to just roll with it (you can too!) and make what I already have work. It did! I loved the chimichurri not only as a marinade on the shrimp, but it was a great dressing for the salad, as well. We didn’t need (or have) any extra to pass at the table, so I don’t think it’s necessary, but go for it if you like things saucy!

Griled Shrimp Salad with Chimichurri

Nate cooked the shrimp perfectly, he says with my help, but he did all the work. I just said when they should come off the grill. The warm shrimp, paired with the fresh garden flavors of the salad were a perfect combination. This is great for a quick dinner, and even an entertaining dinner, as it’s filling, but not too heavy.

Grilled Shrimp Salad with Chimichurri

Grilled Shrimp Salad with Chimichurri

Source: Adapted from Food and Wine
Servings: 2

Ingredients:

1/2 cup packed cilantro leaves, finely chopped
1/4 cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. finely chopped oregano
2 garlic cloves, minced
pinch crushed red pepper
Kosher salt
pepper
10 large shrimp, shelled and deveined
1 cup cannellini beans
1 cup yellow cherry tomatoes, halved
2 cups mixed greens
1/2 avocado, sliced

Directions:

1. In a medium bowl, whisk cilantro, olive oil, lemon juice, oregano, garlic and crushed red pepper. Season generously with salt and pepper and adjust to taste. In a large bowl, toss shrimp with 2 tbsp. of the chimichurri and refrigerate for 30 minutes.

2. Preheat grill to medium high heat. Grill shrimp, turning once, until lightly charred and just cooked through, about 2 minutes on each side. Transfer to plate.

3. In a large bowl, toss beans, tomatoes and greens with 2 tbsp. chimichurri. Season with salt and pepper and pile evenly on two plates. Top with shrimp and avocado and serve. Pass remaining chimichurri at the table.

Buffalo Shrimp Pizza

Published July 30, 2013 by jenmatteson

One thing I really like about recipe swaps is not only do you get to try something you might not have otherwise tried, and visit new blogs, but new people are introduced to your blog as well.   A few swaps ago, that had a Bloggers Choice theme, Melissa from I was Born to Cook was assigned my blog.  She made my buffalo chicken pizza, but instead of chicken, she used shrimp.  I thought this was an absolutely genius idea!  I used basically the same recipe as I used before, and substituted shrimp for chicken.

Buffalo Shrimp Pizza

This was so quick and simple to throw together because I used dough that I had previously made, separated into individual pizzas, and froze.  I let the dough thaw, rolled it out, and we were good to go.  I used precooked shrimp and just needed to remove the tails.  Everything else comes together in a cinch.  Except if your grill catches on fire.  Then your crust might get slightly crispy and a nice shade of black on the bottom.  Trust me!

Buffalo Shrimp Pizza

Buffalo Shrimp Pizza

Buffalo Shrimp Pizza

Source: Adapted from I was Born to Cook and Becoming Pigzilla
Servings: 1 small pizza

Ingredients:

1 pizza dough (I used 1/4 of my whole wheat pizza dough)
1/4 cup garlic cream sauce
1/2 cup shrimp, deveined, cooked and tails removed
1/4 cup red pepper sauce (I like Franks Red Hot)
2 tbsp onions, diced
1/2 cup mozzarella cheese (Nate used mozzarella-provalone mix)
1 tbsp cilantro, chopped

Directions:

1. Prepare dough according to grilled pizza dough recipewhole wheat pizza dough, your own crust recipe, or use a pre-made crust.  Follow directions until it comes to adding toppings to your pizza.  Spread with garlic cream sauce, leaving just 1/4 – 1/2 inch crust around the outside.

2. In a small bowl, combine shrimp with red pepper sauce.  Sprinkle shrimp evenly around the pizza, then add onions and cheese. Cook according to the crust recipe’s specifications and top is bubbling and cheese begins to turn brown.

3. Before serving, top with cilantro and more red pepper sauce if desired.  Slice and serve.

Shrimp Pad Thai

Published April 8, 2013 by jenmatteson

I’ve had quite the Asian theme going in the last few posts, and we couldn’t be happier campers.  Well, maybe Nate would be if he didn’t have to split the leftovers with me!

Shrimp Pad Thai

Pad Thai was on my 30 Before 30 list, and as the months are quickly dwindling away, I am finally getting to it.  I really should have tried it much sooner because it was amazballs.  Part of the reason it has taken me so long to try this recipe is because one of the star ingredients, tamarind, isn’t available at my local grocery store.  I actually had to step outside my comfort zone and stop into my local Asian market.  Not sure why I was hesitant or what I was really expecting, but the gentleman who was working was quite friendly and more than helpful.  This market carried paste, powder, and the solid block.  Some upscale grocery stores may carry tamarind, usually in paste form and in the Asian isle.  But, the recipe I followed strongly suggests using the solid form that comes in a block.

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Clearly, I’ve never worked with tamarind before, but I’m sure I’ve had it in a handful of Asian dishes I’ve ordered, not even knowing what the flavor really was.  Tamarind is a pod-like fruit that tastes quite sweet and slightly tart.  In my opinion, the sweetness and consistency is similar to figs.  Seeing as though I only needed 3 tbsp for the Pad Thai, I had most of the block left.  After some research, it appears the tamarind block can be stored in airtight container on the shelf.  No refrigeration necessary.  Most people says it lasts “forever”, though I’m guessing you’ll use it all before forever comes after you’ve tried this Pad Thai.

Shrimp Pad Thai

This recipe comes from Nicole over at Prevention RD.  It was another home run!  I can always count on her food to be yummy.  There are a lot of components, and it’s slightly cumbersome to prepare, but as Nicole suggests, if you have everything measured out and ready to go, it comes together really quickly.  This dish really hit the spot!  After a long night with friends (and a few drinks), we were really ready for some flavorful comfort food.  It’s amazing how much flavor the peanuts add, so do NOT forget them!  For you vegetarians, the shrimp can easily be omitted or substituted with tofu, and omit the fish sauce or use this recipe for a substitute.  I only made a few adaptations to Nicole’s recipe, which was using 1 tsp cayenne rather than 3/4 tsp (of course we like it spicy), and using fresh rice noodles rather than the dried variety.  Whether you think you like Thai food or not, I highly suggest trying this out.  Nate and I really enjoyed it; he even had two hearty helpings!

Shrimp Pad Thai

Shrimp Pad Thai

Source: Adapted from Prevention RD
Servings: 4

Ingredients:

3 tbsp tamarind solid
3/4 cup water, boiling
3 tbsp fish sauce
1 tbsp seasoned rice vinegar
3 tbsp sugar
1 tsp cayenne pepper
4 tbsp peanut oil
8 oz rice stick noodles (my grocery store had fresh, but dried will work just fine)
2 large eggs
1/4 tsp salt
1 lb shrimp, peeled and deveined
4 cloves garlic, minced
1 medium shallot, minced
6 tbsp unsalted peanuts
3 cups bean sprouts
1/2 cup scallions, sliced thin
1/4 cup cilantro, chopped
1 lime, cut into wedges

Directions:

1. Soak tamarind in 3/4 cup boiling water for 10 minutes.  Push tamarind through mesh strainer, reserving water in medium bowl.  To the bowl, add fish sauce, rice vinegar, sugar, cayenne and 2 tbsp peanut oil.  Stir and set aside.

2. If using dried rice stick noodles, cover with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes.  Drain noodles and set aside.  If using fresh rice stick noodles, in a medium sauce pan, fill with water and bring to a boil.

3. In a small bowl, beat eggs and 1/8 tsp salt.  Set aside.

4. Heat 1 tbsp oil in large skillet or wok over high heat until just beginning to smoke.  Add shrimp and sprinkle with remaining salt.  Cook and flip occasionally, until shrimp are opaque and beginning to brown around edges, about 3 minutes (don’t worry, they don’t have to be cooked completely through at this point).  Transfer to plate and set aside.

5. Discard any excess liquid in pan.  Add remaining tbsp oil to skillet and swirl to coat; heat to medium.  Add garlic and shallot and cook until golden brown, about 1 1/2 minutes.  Add eggs to skillet and stir with wooden spoon until lightly scrambled, less than 1 minute.  Meanwhile, drop rice stick noodles into boiling water, immediately remove and transfer to skillet.  Pour fish sauce mixture over noodles, increase heat to high, and toss constantly to coat noodles evenly.  Scatter 1/4 cup peanuts, bean sprouts, scallions (reserving some for garnish) and cooked shrimp over noodles.  Continue to cook on high, tossing until noodles are tender, about 3 minutes.

6. Transfer noodles to serving platter, sprinkle with remaining peanuts, scallions and cilantro.  Serve immediately with lime wedge.

Coconut Shrimp with Two Dipping Sauces

Published January 27, 2013 by jenmatteson

Work has been insane crazy lately, which means less time for me to be in the kitchen.  Well, it’s not like I stopped cooking or anything, but we’ve just been running through old standbys, nothing new.  But, I’m back!  I have finally had a chance to get my head straight since the beginning of the year and I’m getting a move on my 30 Before 30 list.

Coconut Shrimp

Nate is out-of-town for the weekend, so Kimmy came over to keep me company (her Nate is with my Nate ice fishing).  I invited two of my other best girls to come over too, and made a ladies night of it.  I think this might be the first time we’ve gotten together to just hang, rather than do a tasting of some sort.  Not that the tastings aren’t fun, and don’t end up in debauchery anyway.  Back to the topic…so I thought this would be a good opportunity for me to make coconut shrimp – on my list!

Chili-Lime Dipping Sauce

I had to test a few before the ladies arrived because 1) I had to make sure they were delicious, and 2) it would have been too dark to get an acceptable picture – and if you remember, I want to get a bit better this year at taking pictures (without having to invest a bunch of money or space).

Apricot Rum Dipping Sauce

I went with a simple recipe I saw on Food Network along with the dipping sauce, but I came across another sauce that I also wanted to try.  Both turned out really tasty, and also a good dip for egg rolls, too!  I prefered the chili-lime dipping sauce, but the apricot rum was good, too.  The recipe actually called for orange marmalade, but I thought I’d try it out with apricot since I had that in my fridge already.  It turned out really well.  I didn’t read the directions fully, and originally just added the rum to the preserves without simmering.  Whoa!  It was strong.  After I revisited the recipe, I found my mistake and simmered the sauce for a few minutes. The shrimp was great!  Honestly, I would have liked a bit more coconut, but I liked the subtle sweetness.  The panko was a good choice to make them extra crispy.  The ladies all loved the shrimp and said they wouldn’t have changed a thing.  It was a huge success!!

Coconut Shrimp

Coconut Shrimp with Two Dipping Sauces

Source: Adapted from Food Network
Servings: 4-6

Ingredients:

2 cups shredded sweetened coconut
2 cups bread crumbs (I used a combo of panko and regular)
kosher salt and fresh cracked black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
vegetable oil, for frying

Directions:

1. In a large shallow dish, combine coconut and bread crumbs.  Season with salt and pepper.  Place flour in shallow dish, and beat eggs in another separate shallow dish.  Set up a dredging station, starting with shrimp, flour, eggs, coconut/bread crumbs, and then an empty platter to place shrimp before frying.

2. Working one at a time, dredge shrimp into the flour, shaking off excess.  Then dip into egg mixture, scraping on side to remove any excess.  Finally, dredge in coconut mixture, ensuring the entire shrimp is covered.  Shake off any excess.  Repeat with remaining shrimp.

3. In a large deep pan or Dutch oven, pour a few inches of oil.  Heat to 350 degrees.  Fry shrimp in batches until golden brown and cooked through, about 3-4 minutes.  Remove and place on paper towel.  Serve with desired dipping sauce (Cilantro-Lime Chili and Apricot Rum dipping sauce recipe below).

Chili-Lime Sauce

Source: Adapted from Oishii
Servings: Makes 3/4 cup

Ingredients:

3/4 cup Asian sweet chili sauce
3 tbsp fresh cilantro, chopped
2 1/2 tbsp lime juice

Directions:

1. In a small bowl, combine all ingredients.  Refrigerate until ready to use.

Apricot Rum Dipping Sauce

Source: Adapted from Food Network
Servings: 1/2 cup

Ingredients:

1/2 cup apricot preserves
1-2 tbsp dark rum

Directions:

1. In a small saucepan, combine both ingredients and cook over low heat.  Simmer for 3-5 minutes.  Serve.

Recipe Swap: Penne Rosa with Shrimp

Published September 21, 2012 by jenmatteson

It’s time for another recipe swap, and this month, I was assigned Carrie’s Sweet Life.  Carrie is a fellow Minnesotan, and though we’ve never met in person, I feel we at least have some sort of  a local connection.  I was excited to see that I was assigned her blog, but definitely faced with a tough decision.

So many of her recipes looked wonderful, but in an attempt to add more seafood, and not as much chicken, I settled on Penne Rosa with Shrimp.  **Now that I’m looking back to link her blog, I’m seeing a new recipe for Honey Banana Peanut Butter Muffins.  I will be back!

In Carrie’s evaluation of her penne rosa, she said it was good, but she didn’t love it.  There wasn’t an indication as to why she didn’t love it, but I of course interpreted this as needing more flavor.  I made a few minor additions in an attempt to really bring out some deeper flavors.  One thing that stuck out to me is that there was a minimal amount of seasoning, so I added some fresh basil and red pepper flakes.  Additionally, I added a little white wine to amp up the flavor of the shrimp.  Instead of mincing the garlic, I sliced it so there were a little larger pieces throughout the pasta.  I love that.  If you don’t, mince your garlic.

The result was fabulous.  Nate and I really enjoyed this pasta, and the leftovers were almost as good (leftover shrimp just never seems the same, but the pasta was excellent!).  The red pepper flakes and basil was a nice combination of heat and flavor, and who doesn’t love a little wine in their shrimp pasta??  The picture doesn’t do it justice – in my opinion, penne is not photogenic.  Also, it’s starting to get dark earlier 😦

Penne Rosa with Shrimp

Source: Adapted from Carrie’s Sweet Life
Servings: 4

Ingredients:

12 oz whole wheat penne pasta
olive oil
8 oz button mushrooms, sliced
4 cloves garlic, sliced thin
1/2 tbsp red pepper flakes
2 large or 3 medium tomatoes, chopped
salt and pepper
1 lb raw shrimp, peeled and deveined
1/2 cup dry white wine
9 oz fresh spinach, rinsed and dried
1/2 cup marinara sauce
1/3 cup plain non-fat Greek yogurt
handful of basil leaves, roughly chopped
1/4 cup parmesan cheese

Directions:

1. Cook penne according to package directions.  Drain and set aside.

2. In a large deep skillet, heat oil over medium-low heat.  Add mushrooms and cook until they begin to soften stirring frequently, about 5-8 minutes.  Add garlic, red pepper flakes and tomatoes and cook until garlic becomes fragrant, about 1 minute.  Salt and pepper to taste.

3. Increase heat to medium and add shrimp.  Add white wine and cook until shrimp become bright pink and are almost cooked through (don’t worry, they’ll continue to cook), about 4 minutes.  Turn off heat.  Stir in spinach and cover.

4. Meanwhile, in a small bowl, mix together marinara sauce and Greek yogurt.  Once spinach has wilted, add sauce to pan and turn heat back on low.  Add in pasta and stir until well combined.  Stir in basil.  Serve and garnish with parmesan cheese.


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