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Chile Citrus Shrimp

11 Jun


A quick, flavorful recipe that can be served as an appetizer or main course. I served the shrimp over brown rice seasoned with butter, salt, and green onions as well as black beans with sauteed onion, garlic, cumin, oregano, coriander and salt.

Time: 15 minutes                   Serves: 4


  • 1 pound jumbo shrimp, peeled & deveiend (I used Black Tiger)
  • 1 cup orange juice
  • 1/2 cup honey
  • 1/3 cup lime juice
  • 1/3 cup Dijon mustard
  • 2 1/2 tbsp smoked paprika
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tsp coriander
  • 2 tsp rainbow peppercorns
  • 1 tsp salt, or to taste
  • 2 garlic cloves, minced

How to make it

  • Heat a large skillet over medium heat.
  • Combine all ingredients except shrimp in a mixing bowl. Whisk to incorporate.
  • Pour mixture into skillet. Bring to a boil. Reduce to simmer and cook until thick and reduced by half, about 10-12 minutes.
  • Add shrimp and cook for 2 minutes, turn and cook for another minute. Remove from heat and serve.lunapic_1368472858702_22

Over The Top Shrimp Scampi

5 Jan

A decadent spin on a familiar favorite.

Time: 45 minutes            Serves: 2


  • ½ lb shrimp, cleaned, deveined, & butterflied
  • ½ lb angel hair pasta
  • 1 tomato, diced
  • 4-6 garlic cloves, whole or halved
  • 1 shallot, diced
  • ½ pint heavy cream (half & half also works)
  • ½ cup dry white wine
  • 1 tbsp+ olive oil
  • 6-8 fresh basil leaves, chopped
  • 3 tbsp parmesan cheese, grated finely
  • milk
  • ¼ cup flour
  • 1/8 tsp salt
  • 1/8 tsp cayenne pepper
  • ¼ tsp black pepper
  • fresh Italian flat-leaf parsley for garnish

How to make it

  • Heat olive oil in large saucepan. Be sure there is enough to cover the bottom of the pan, add more if needed.
  • Soak the shrimp in milk.
  • Combine flour, 1 tbsp cheese, salt, pepper, and cayenne in a bowl. Mix well.
  • Coat shrimp in mixture and fry in oil for about 2 minutes on each side, until golden brown. When cooked, transfer to paper towel lined plate. Tent tin foil around plate and pierce vents with fork. Keep plate on range top.
  • Add garlic to oil. Stir for a few minutes, scraping up the flour mixture left in pan. Turn heat to medium low.
  • Add wine SLOWLY (as it might spray out if pan is still very hot). Bring to a boil, and then turn heat to medium low. Cover and let reduce for about 10-15 minutes.
  • Cook pasta according to instructions.
  • Add cream to wine reduction and turn temperature back to medium high until it comes to a boil. Then, turn heat to low and simmer for about 10 minutes. Add tomato, shallots, basil, and remaining cheese. Mix well. Add shrimp to sauce and remove pan from heat. If sauce is not thick enough (for your liking), let cool for a few moments and it will thicken.
  • Serve shrimp & sauce over pasta. Garnish with parsley. Enjoy with the rest of the bottle of wine 🙂

Rosemary Roasted Shrimp with Risotto

1 Oct

A quick, satisfying dish. Add a side of roasted asparagus or a garden salad (or both!) to round out the meal.

Time: 30 minutes            Serves: 2


  • Shrimp

  • 1/2 lb raw shrimp, peeled & deveined (I used Jumbo – about 12)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • sea salt & black pepper, freshly ground – to taste
  • leaves from 1 branch fresh rosemary, torn/chopped
  • Risotto

  • 1 1/2 cups chicken stock (keep more on hand, or some water)
  • 1 tbsp olive oil
  • 1/2 cup arborio rice
  • 1/4 cup white wine
  • 2 tbsp Aloutte garlic & herb spreadable cheese or similar

How to make it

  • Shrimp

  • Combine olive oil, lemon juice, garlic, seasoning and rosemary in a small non-reactive bowl. Whisk together. Add shrimp and let sit for 15 minutes, tossing 2-3 times.
  • Preheat oven to 400F. Line a baking sheet with aluminum foil (for easy clean up). Place shrimp on sheet.
  • Roast for 4-6 minutes, until pink and just firm.
  • Risotto

  • Bring stock to a boil in a small saucepan, then reduce heat to low & keep warm.
  • Heat olive oil in a medium saucepan/skillet over medium heat. Add rice. Stir to coat & toast for 1-3 minutes.
  • Carefully add wine and cook, stirring, until no liquid remains, about 2-3 minutes.
  • Begin adding broth 1/4 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more.
  • This process takes about 20 minutes in total.
  • Add cheese and remove from heat. Mix to incorporate.
  • *Rice should be creamy (not mushy) and slightly firm in the center. If your rice hasn’t become tender enough by this point, add more liquid by 1/4 cup measures using same technique – may use more stock or water. Stir in , mix well and remove from heat.

Citrus Shrimp Skewers with Pineapple

27 Jul

This is delicious and easy, what’s not to love? My apologies for the low quality photos, I had to take them with the camera on my phone at the time.

Time: 20 minutes      Serves: 4


  • 4 tsp olive oil
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp salt
  • 4 tbsp lime juice, freshly squeezed
  • 1 cup orange juice, freshly squeezed
  • 1 tsp lime zest
  • 2 tsp fresh garlic, chopped
  • 2 tsp green onion, chopped
  • 1 lb large/jumbo shrimp, uncooked (thawed if frozen)
  • 1 lb fresh pineapple, cut into chunks

How to make it

  • Combine first 8 ingredients in a mixing bowl and mix well. Put shrimp in a separate bowl and pour mixture over top until they are just immersed (about half of mixture). Cover bowl of shrimp as well as bowl with remaining liquid mixture and refrigerate for 30 minutes to an hour.
  • Preheat grill to medium/medium-high heat. Remove both bowls from fridge.
  • Put chunks of pineapple on skewers. Place shrimp on skewers. Put skewers on grill, for about 4 minutes on each side. Baste with liquid mixture throughout cooking. Cook until shrimp turns bright pink. Cook pineapple until it becomes slightly charred. Remove from heat and serve immediately.
  • **Note: I served it with citrus fruits that I also grilled (lemons, limes, and oranges) as well as white rice tossed in Trader Joe’s Island Soyaki teriyaki sauce.

Shrimp, Baby Bella, & Spinach Pasta in Garlic Butter

18 Jun

A quick, easy, tasty meal. Serve with garlic bread and a salad & you’ve got dinner.

Time: 15 minutes             Serves: 2


  • 1 tbsp olive oil shopping list
  • 2 tbsp butter, divided
  • 6 cloves garlic, minced
  • 1/4 tsp Old Bay Seasoning
  • 1/8 tsp sea salt
  • 1/4 tsp black pepper
  • 10 large or jumbo shrimp, peeled & cleaned
  • 8 oz. baby portabella mushrooms, cut into chunks or thick slices
  • 6 oz. fresh baby spinach
  • 6 oz. spaghetti cooked al dente
  • grated asiago cheese

How to make it

  • Heat olive oil and 1 tbsp butter in a skillet over medium heat. Add garlic and cook for 1-2 minutes. Add shrimp & season with half of Old Bay, salt & pepper. Cook for 3 minutes. Turn shrimp & season other side. Cook for another 2 minutes. Remove from heat.
  • Meanwhile, heat remaining tbsp of butter in another skillet. Add mushrooms & season with salt & pepper. Saute, stirring occasionally. Once mushrooms begin to release their own liquid, add spinach. Remove from heat & stir. Combine pasta, shrimp, and vegetables. Sprinkle with cheese and serve.

Zucchini Boats Stuffed with Shrimp

12 Jun

Do you have zucchini come out of your ears yet? I love the stuff and am always looking for different ways to prepare it. This was an experiment that went very well (if I do say so myself). It takes some time and care to prepare but it’s not complicated and the results are well worth it. This would go very well with some pasta tossed with garlic and butter/olive oil and some crusty bread. A great, creative way to use up some of that abundant summer zucchini!

Time: 1 hour+            Serves: 2-4


  • 2 medium/large zucchinis (about 1lb)
  • 1 lb shrimp, shelled & deveined
  • 2 tbsp olive oil
  • 3/4 cup bread crumbs, divided into 1/2 & 1/4 (I used panko)
  • 1/2 onion, diced
  • 1 clove garlic, diced
  • 1 cup tomatoes, chopped (I used mini heirloom)
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1 + 1/4 tsp dried oregano, divided
  • salt & pepper (to taste)
  • 6 oz. shredded mozzarella cheese
  • 1/2 cup grated romano cheese
  • 1 egg, separated
  • 1-2 tbsp fresh lemon juice (to your taste)
  • 1/4 tsp butter

How to make it

  • Soak zucchini in cold water for 20 minutes. Bring a large pot of salted water to boil. Drain & rinse zucchini well, then drop in boiling water. Allow to return to a boil. Remove zucchini gently from pot after about 3-5 minutes. Set aside to cool completely.
  • In a large skillet, heat olive oil over medium heat. Add onions & cook for about 5 minutes (until soft). Then, add garlic and cook for about a minute. Finally add tomatoes, a bit of salt & pepper. Give a good stir & cook for another minute or two. Remove from heat.
  • Preheat oven to 450F. Grease the bottom of a shallow baking pan with butter/olive oil/cooking spray.
  • Rinse shrimp in cold water. Cut into pea-sized pieces. Put shrimp in a mixing bowl and add 1/2 cup bread crumbs, vegetable mixture, parsley, basil, 1 tsp oregano, lemon juice, the egg yolk, and salt & pepper (to your taste). Mix well.
  • Trim ends of zucchini and cut in half lengthwise. Scoop out inside (meaty, seedy) part, leaving walls 1/4-1/2 inch thick. Take care not to puncture the walls. Pat insides with paper towel if very moist. Brush insides with egg whites, sprinkle with salt, then add a layer of mozzarella cheese. Pack with filling, heaping to form slight mounds.
  • In a small bowl, mix remaining bread crumbs, oregano, and Romano cheese. Top each zucchini boat with this mixture & finally very small pieces of butter (dime size or smaller), about three to each. Place zucchini carefully in pan. Place on uppermost level of oven for about 7 minutes, until it begins to form a light brown crust. Garnish with fresh parsley. Serve lukewarm or room temperature.

Pea Shoot and Shrimp Risotto

20 Mar

My first attempt at homemade risotto was a success. Adding fresh, crisp, delicious pea shoots to creamy risotto was a home run. A great way to welcome spring!

Time: 30 minutes              Serves: 2


  • Shrimp

  • 1/2 lb raw shrimp, peeled & deveined (I used Jumbo – about 12)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • sea salt & black pepper, freshly ground – to taste
  • Risotto

  • 1 1/2 cups chicken stock (keep more on hand, or some water)
  • 1 tbsp olive oil
  • 1 small leek (white and light green parts only), halved & sliced thinly
  • 1/2 cup arborio rice
  • 1/4 cup white wine
  • 4 oz. pea shoots (pea sprouts), roughly chopped
  • 1/4 cup Parmesan cheese, grated

How to make it

  • Shrimp

  • Combine olive oil, lemon juice, garlic, salt & pepper in a bowl. Mix well. Add shrimp & toss. Let sit for about 10-15 minutes, tossing about 2-3 times.
  • Heat broiler. Broil shrimp for about 2 minutes on each side or until just cooked. Serve over risotto.
  • Risotto

  • Bring broth to a boil in a small saucepan, then reduce heat to low & keep warm.
  • Heat olive oil in a medium saucepan/skillet over medium heat. Add leek, season with salt, and cook about 4 minutes – until softened – stirring occasionally.
  • Add rice. Stir to coat & toast for 1-3 minutes. Add wine and cook, stirring, until no liquid remains, about 2-3 minutes. Begin adding broth 1/4 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more. This process takes about 20 minutes in total. Rice should be creamy (not mushy) and slightly firm in the center. If your rice hasn’t become tender enough by this point, add more liquid by 1/4 cup measures using same technique – may use more stock or water. Stir in Parmesan and pea shoots, mix well and remove from heat.

Thai Green Curry Shrimp & Vegetables

4 Mar

This tasty curry is easy to make and to tweak to suit your tastes and needs. You can easily swap the shrimp for another protein. To make it vegetarian, use tofu and soy sauce in place of fish sauce.

Time: 20 minutes            Serves: 4


  • 1 tbsp vegetable oil
  • 1-2 tbsp green curry paste (1 would be more mild, 2 medium-hot, if you like it hotter go ahead and add another tbsp)
  • 1 14 oz. can coconut milk
  • 1 tbsp brown sugar or palm sugar
  • 2 tbsp fish sauce (soy sauce may be used)
  • 1 cup sliced carrots
  • 1 1/2 cups snap peas, trimmed and halved
  • 1 pound jumbo shrimp, peeled & deveined (I took the tails off, too)
  • 1 1/2 cups mung bean sprouts, roughly chopped
  • 1 8 oz. can bamboo shoots, drained
  • 1/4 cup fresh Thai basil, roughly chopped (optional)
  • green chilies, thinly sliced (optional)
  • 3-4 cups cooked rice (I used short-grain brown but Jasmine or sticky would be good)

How to make it

  • Heat oil in a medium saucepan over medium-high heat. Add curry paste and blend in with a fork. Let cook for about 2 minutes. Add coconut milk, stir to incorporate and bring to a boil. Reduce to a simmer for 5 minutes.
  • Add carrots, cook 2 minutes. Add snap peas and shrimp, cook for 2 minutes. Add sprouts and bamboo shoots. Cook another 1-2 minutes, until shrimp are just pink.
  • Serve over rice, garnished with basil & chilies if using.
  • Nutritional Info Per Serving (with brown rice): 519 calories; 19 g fat; 1318 mg sodium; 64 g carbohydrates; 8 g fiber; 21 g protein.

Pasta Orleans

21 Feb

I’ve been so nostalgic for New Orleans cuisine which made this oh so satisfying. It is Fat Tuesday, after all. Laissez les bons temps rouler!

Time: 30 minutes            Serves: 4


  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 4 garlic cloves, minced
  • 1/4 cup roughly chopped parsley, divided
  • 8 oz. baby bella mushrooms, sliced
  • 6 oz. Andouille sausage, halved & sliced (I used Trader Joe’s chicken variety)
  • 4 cups baby spinach
  • 3/4 pound large shrimp, peeled & deviened (I removed the tails)
  • 1 tbsp butter
  • 2 tbsp Creole seasoning blend + 1 tsp
  • about 2 cups alfredo sauce – I used one batch of sauce from Fettuccine Alfredo
  • 8 oz. linguine, cooked al dente (I used garlic basil from Trader Joe’s)

How to make it

  • Heat oil in large skillet (big enough to house pasta & sauce, etc) over medium heat. Add shallots and garlic and cook for about 2 minutes, stirring. Add sausage and cook 2 minutes, stirring occasionally. Add mushrooms and cook about 4 minutes, stirring occasionally. Add 2 tbsp parsley & spinach, toss and cook until just wilted. Remove pan from heat.
  • Heat butter in a medium skillet. Add shrimp and season with 1/2 tsp of blend and turn. Cook 2 minutes, season and turn. Cook another 2 minutes. Add remaining parsley and toss. Remove from heat.
  • Combine 2 tbsp seasoning blend with sauce and mix well to incorporate.
  • Add pasta to skillet with sausage & veggies. Add sauce and toss to coat.
  • Divide between 4 dishes & top with shrimp.

Shrimp Po’boy Sandwich Wraps

17 Feb


I had purchased all of the ingredients I needed to make shrimp po’boy sandwiches but by the time I got around to making them the French bread was too hard, so I improvised and this is what I came up with. The results were great and since the shrimp is fried wrapping it in a tortilla lightens it up a bit, at least that’s what I told myself 😉 Feel free to put this on the traditional crusty bread but beware, not many make French bread like they do in New Orleans – flaky on the outside and oh so soft and tender in the middle, ahh.

Time: 15 minutes +chill          Serves: 4


  • Rémoulade Sauce

  • 1/2 cup mayonnaise
  • 2 1/2 tbsp spicy brown mustard, preferably creole mustard
  • 1 1/2 tbsp grated horseradish
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (more or less to taste)
  • 2 green onions, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tbsp minced parsley (fresh)
  • Shrimp

  • 3/4 pound shrimp, peeled & deveined, tails removed (I used Jumbo)
  • 1/2 cup corn meal (course stone ground yellow)
  • 1/2 cup flour
  • 1 tbsp Creole seasoning blend
  • 1 egg
  • 2 tbsp milk
  • vegetable oil for frying (I used canola)
  • To Serve

  • 2 cups shredded cabbage
  • 1 beefsteak tomato, thinly sliced
  • 4 Kosher dill pickles, thinly sliced
  • 4 large flour tortillas (I used fire-roasted)

How to make it

  • Rémoulade Sauce

  • Combine all ingredients and mix well. This tastes best after being chilled for some time. I made it 24 hours in advance.
  • Shrimp

  • Heat oil in deep fryer or medium stock pot, enough to submerge shrimp completely. I do this over medium to medium-high heat on my stove top.
  • Combine flour, cornmeal and seasoning in a bowl, mix to combine.
  • Combine egg and milk in another bowl and whisk to combine.
  • Dip each shrimp in the egg mixture and then dredge in flour mixture.
  • Carefully place shrimp in hot oil and cook for about 3-4 minutes or until golden brown. Turn if necessary but they should cook on both sides. Transfer to paper towel lined plate.


  • To Serve

  • Divide cabbage, tomato and pickle slices between tortillas. Top with shrimp, about 4-5 per tortilla. Top with Rémoulade. Fold & wrap sandwich burrito style. Secure with toothpicks and cut in half.