Tag Archives: shrimp

Adobo Shrimp Primavera

If this is your first time on my site, you may have noticed that I like to take your traditional recipes and give them a twist and a spike in flavor!  Who needs hum-drum?

Though it’s technically still winter and we definitely  have our cold days and nights, we also have some quite warm days (it is bi-polar Texas after all) and I was just totally over the typical stew dinner.  So here I give you my “Adobo Shrimp Primavera”, just in time for our approaching Spring!

This alfredo has a great smoky and slightly spicy flavor from both the chipotles and the adobo seasoning, but it keeps with tradition using cream and parmesan cheese.  You can also use your favorite fresh vegetables of choice for the primavera aspect and if you don’t care for shrimp, then use chicken!  ..or hey, keep it vegetarian and enjoy the best aspect of all…that sauce!!

https://www.goya.com/en/products/adobo-with-pepper

 

The Starting Lineup

  • 1 lb large fresh or thawed shrimp
  • 1-1/2 tsp Adobo seasoning (i.e. Goya brand)
  • 16oz pasta noodles of choice
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1 yellow squash, thickly sliced
  • 6oz asparagus, cut into thirds
  • 1 cup fresh spinach
  • 1 cup cherry tomatoes, halved
  • 1-2 Chipotle in Adobo peppers, finely diced + 1 Tbsp sauce (use 1 pepper for mild sauce)
  • 1 cup heavy cream (half & half ok)
  • 3/4 cup parmesan cheese, plus more for garnish

 

Place the shrimp in a bowl and toss with the Adobo seasoning, set aside.

Bring a large stock pot of salted water to a boil and cook pasta according to package directions.  Drain and set aside.

In a large non-stick pan over medium-high heat, add the oil and butter along with the squash, asparagus and spinach.  Sauté for 3-4 minutes.

Next, stir in the halved cherry tomatoes, heavy cream, diced chipotle pepper + sauce and the shrimp.  Toss and cook until shrimp are opaque, about 6-7 minutes.

Finally add in the cooked and drained pasta noodles and parmesan cheese; toss and cook until the cheese has melted, about 2-3 minutes.  Taste for more Adobo seasoning and/or salt if needed.

Serve in a large bowl along with extra parmesan cheese to garnish and warm crusty bread for soaking up the rich, slightly smoky and spicy cream sauce.  Enjoy!!

ShrimpAlfredo

Bang Bang Popcorn Shrimp Tacos

Bang-Bang Sauce:  It is traditionally a spicy, creamy sauce that accompanies street vender chicken in the Szechwan region of China.  Here in the states though, myself and a few notable restaurants serve it with chicken OR shrimp and consume it in taco form.  Tacos make everything delicious right?  They sure make my world go ’round!  (Tip: on a low-carb mission??  Make lettuce wraps with these bad boys!)

Also, let me make this clear…frozen products can be your friend and make your life so, so much easier!  (Did you know that unless you’re buying your seafood from a real deal fish monger, it’s packaged frozen before being sent to your favorite grocer?  Is it fresh?  Of course..I hope..but it’s still like the frozen section, just now thawed.).

That PSA being said (public service announcement for those not in the know), just go with me on this recipe and it’s ingredients.  I for one may skip our traditional Mexican fare this next “Taco Tuesday” and once again tantalize my loved ones taste buds with this sweet-heat, crunchy version!
The Starting Lineup

  • 1 package frozen popcorn shrimp (I.e. Gorton’s)
  • Corn tortillas, warmed
  • Green onions, sliced

Slaw

  • 1 1/2 cups shredded red & green cabbage
  • 1/4 cup mayonnaise 
  • 1/4 cup sour cream
  • 3 tbsp rice wine vinegar 
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • Juice of 1 lime, plus zest
  • Pinch of salt

Bang Bang Sauce

  • 1/4 cup Thai Sweet Chili Sauce
  • 2 Tbsp Sriracha
  • 2 Tbsp mayonnaise 
  • 1 1/2 Tbsp honey
  • Pinch of salt



Preheat the oven to package directions and line a baking sheet with foil.

In a medium size bowl, combine all of the slaw ingredients and toss to combine.  *Give a taste..does it need more salt?  Need more vinegar for tang?  You know your family’s taste buds.  Cover with plastic wrap and set aside (place in the refrigerator if you’re making it in advance).


In a small bowl, whisk together all of the “Bang Bang Sauce” ingredients.  As I stated above, if you like more heat (like myself) add a bit more sriracha.  More sweet?  A tsp more honey.  Cover and set aside.


By now the oven should be hot and ready! Place the baking sheet of popcorn shrimp into the oven and bake according to package directions. While the shrimp is baking, heat the corn tortillas on a NON-oiled pan and keep warm.

Assembly time!!  On your warmed and slightly charred tortilla, place about 4-5 pieces of shrimp down the center and top with the slaw, a hefty drizzle of the Bang Bang Sauce and the chopped green onions.  *We like to serve ours alongside cilantro & lime coconut rice, a perfect compliment!

Spicy Shrimp & Guacamole Tostadas

Crunchy and spicy..and healthy!  As usual, I was craving some tasty Mexican food, but just didnt want the heaviness that goes along with cheesy enchiladas, super burritos or chimichangas.  I also didnt have the time to braise a big hunk of meat or use my slow-cooker for a yummy shredded filling.  

Instead, I ran up to my grocer and picked up some of their very tasty, in-house made guacamole, fresh deveined shrimp and quick heat up refried beans.  Heck, if you wanted you could even buy pre-made pico de gallo and tostada shells, but I knew I could tackle those myself. 😉

*To keep with the light & healthy meal, I made a quick Mexican Fruit Salad to go along with it.  Simply cut up some cantaloupe and honey dew melon.  Dust on a bit of chili powder and kosher salt, then topped with a dollop of vanilla greek yogurt, a squeeze of fresh lime juice and its zest!  Yummmm…promise!

The Starting Lineup

  • Corn tortillas
  • 1lb shrimp, tails off
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1 cup refried beans (I used low-fat)
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • Mexican hot sauce
  • Lime wedges
  • 2 Tbsp Extra virgin olive oil
  • Canola or vegetable oil, for frying 

Begin this super quick and flavorful dinner by heating up the cooking oil to fry up your tortillas.  I used my deep fryer, but if you do not have one you can fill a large heavy bottomed pan or dutch oven with a couple inches of oil.

While the oil is heating up, whisk together the spices and toss with the shrimp and extra virgin olive oil.  Cover and set aside.

Using tongs, carefully place 1-2 tortillas into the hot oil and allow to crisp up.  Generally just 2-3 minutes; you can flip over after a minute or two if needed.  Set aside on a paper towel lined plate.  Also, heat up those beans!

Now either on the stove top or hey, even your grill, we’ll cook up those shrimp!!  These go fast, again just 3-4 minutes.

Assembly time!  Quick meal right??  On each tostada shell, spread on a layer of beans followed by a layer of your guacamole.  Next top with a few of the spicy shrimp (the guac helps them to stay on) and the pico de gallo.  I like to serve with some Mexican hot sauce, lime wedges and a cerveza!  Enjoy!  

Cajun Pasta’laya

I’ve been in a Cajun influenced state of craving lately and was REALLY wanting a New Orleans staple…jambalaya!  My only problem (ok it’s not quite a “problem” but an annoyance of mine) is that I have two toddlers and when they eat rice, well it’s not a pretty sight.  I’d say they get 1 grain of rice in their tiny mouths for every 53 pieces on my floor.  

So hey!  Let’s substitute pasta noodles (MUCH easier for them to use a fork with or even fingers) and have ourselves some dinner!  It worked out great, wasn’t too spicy, wasn’t too mild.  The boys and hubby enjoyed it alike and guess what??  There was no damn rice all over my floor when dinner was over!  Happy momma!

The Starting Lineup

  • 1/2 lb chicken (Breasts or tenders), cut into pieces
  • 1 pckg large/extra large shrimp 
  • 1 pckg andouille sausage, cut into 1/2″ slices
  • 12oz penne pasta noodles
  • 1 15oz can of diced tomatoes (undrained)…I like one with cajun flavors of celery, onion, bell pepper
  • 1 each green & red bell pepper, diced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 Tbsp+ of cajun seasoning
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup heavy cream
  • Green onions, sliced (garnish)
  • Freshly grated parmesan cheese (garnish)
  • Crystal, Louisiana or Tabasco sauce (garnish)  

Start this feast with a ‘kick’ by prepping all of your meats, shrimp and veggies.  In two large seperate bowls (1 for chicken & 1 for shrimp), add a hefty teaspoon of Cajun seasoning to each and toss to coat.  Set aside.  Mince, dice and chop up veggies and get the EVOO heated up over medium heat in a large pan.  Also bring water to boil in a large pot for the noodles. 

     Once the oil is up to temp, add in the seasoned chicken and begin to cook.  Once just starting to brown, add in the onion, bell peppers, garlic and sliced andouille sausage.  Cook till chicken is no longer pink and the vegetables are starting to sweat/soften.  Remove the cooked chicken, sausage & veggies and set aside. 

 Next, in the same large pan, (add in a bit of butter or oil if needed) add the seasoned shrimp.  Cook just a couple minutes on each side (don’t let them curl up completely up on you.  You want the appearance of the letter ‘C’, not an ‘O’ for perfectly cooked shrimp).  Remove from pot and set aside with the other cooked goodies. 

   *By now your pasta should be al dente (boil 1-2 minutes under package directions)!  Drain and set aside. 

 Back in that same large pan, add in the butter and flour while whisking away to form a rue.  While still whisking, incorporate the heavy cream until it’s creamy and smooth. 

       Next, add in the entire can of diced tomatoes (juice & all) and stir to combine.  Here you can taste for heat level and add in either/or another tsp or two of Cajun seasoning or a couple dashes of southern style hot sauce.  Once that is perfected, add back in all of the cooked veggies, meats and shrimp and toss in the cooked penne pasta noodles! *Add more milk/cream if it becomes too thick.

     Spoon into serving bowls and top with the freshly grated Parmesan and green onions!  Enjoy!!!  *You can also add the cheese and green onion to pan at the end if serving buffet style. 

 

Creole Gulf Shrimp

What do you make when you have an extra bag of frozen shrimp in the freezer and a few pantry staples?  Well let me happily tell you, because this creole seafood dish is a winner!  Another plus of this meal is that it’s ready in mere minutes and you can have a gourmet dinner for your family without even leaving your home!

The Starting Lineup

  • 1 1/2 lb large/extra large shrimp, peeled & deveined 
  • 1/4 cup onion, diced
  • 2-3 cloves garlic, finely minced
  • 1 stick butter, unsalted & softened
  • 1/4 cup dry white wine
  • 1 Tbsp lemon juice
  • 1 tsp worcestershire sauce
  • 1 Tbsp cajun/creole seasoning
  • Dash of Tabasco sauce 
  • Pinch each of ground pepper & kosher salt
  • Extra virgin olive oil

Garnish

  • Rice
  • Parsley
  • Lemon wedges
  • Crusty Bread (for dipping)  

Start this fun and delicious meal by peeling the shell off of the shrimp *I personally like to leave the tail on, looks ‘pretty’, but up to you. 

 In a large bowl, combine the minced garlic, cajun seasoning and the salt & pepper.  Add the shrimp to the seasoning blend and toss to coat. 

   In a large sauté pan, heat 2 tablespoons of the extra virgin olive oil to medium-high heat.  Add the seasoned shrimp to the hot oil and cook till pink *about 2 minutes.  Remove the shrimp to a plate and set aside. 

   In that same sauté pan, add in the diced onion along the white wine, worcestershire sauce, lemon juice and tabasco sauce and cook till the onions are translucent. 

   Follow that with the softened butter and stir till combined.  

 

 Finally, add the shrimp back to pan and coat in the sauce. This creamy cajun inspired sauce would be good on a shoe…but luckily I had a baguette ready to go! Tear off a nice hunk and sop up that garlicky, buttery flavor! 

  

Before baking, I brushed a bit of melted butter overtop and sprinkled with some creole seasoning!

 
I like to serve ours spooned over rice with a bit of extra sauce to dip that warm baguette into!  Enjoy this cajun delight! 
 

Grilled Bloody Mary Kabobs & Salad

We’ve all been there on those headache filled Sunday mornings, where you put some big sunglasses on and head to your nearest cantina for the “hair of the dog”.  Often times, you’re also a bit hungry, so what better way to kill two birds with one stone than with these skewers!

The Starting Lineup

  • Sirloin, large cubed
  • Large shrimp, peeled & deveined, tail on
  • Cherry tomatoes
  • Celery
  • Green olives
  • Cheese, cubed (horseradish flavor)

Marinade & Dressing

  • 1 can spicy V8 juice
  • 1 cup vodka (optional)
  • 1 Tbsp horseradish, prepared
  • 1 Tbsp Worcestershire 
  • 1 tsp hot sauce, (Tabasco) 
  • Juice of 1 lemon
  • 1 tsp black pepper
  • 1 tsp celery salt
  • 5 Tbsp oil  

We’ll start this typical Sunday morning cocktail turned dinner with the marinade & dressing!   In a 1-gallon size ziploc bag, combine all of the above marinade ingredients, zip bag tight and give a good shake to mix. 

 Next, BEFORE you add the raw meat, take out about 1/4-1/2 cup of this marinade and place in a different sealed container or smaller ziplock bag.  Set this aside in the refrigerator.

We now need to try to remove most fatty pieces from your sirloin cut and then cube.  I like to cut at least fat 2×2 cubes, but if you prefer smaller than go right ahead!  These raw chunks of sirloin will now go into your 1-gallon bag o’ marinade.  Zip securely and place into dish (to avoid leakage) and put in your refrigerator.  Ideally you’d like this to marinate for a good 8 hours, (so before you head to work perhaps?), but I like to do mine overnight…it gets about 24 hours of that boozy marinade! 

   

Hours later or even the next day we’re going to assemble these kabobs! *If using wooden skewers make sure to soak them in water for at least 30 minutes.  If you have metal skewers than rub lightly with vegetable oil first so the food won’t stick. 

 Have your shrimp defrosted and peel away!  I personally like to keep the tails on for added affect, but you’re more than welcome to shuck those too.  Once all of the shrimp has been peeled, add these straight into the same marinate bag as your cubed steak.  Let sit for 20 minutes. 

     I skewer all my shrimp together and all my steak together.  You can absolutely alternate them, but they cook at different speeds so I find this is better do nothing is undercooked..or worse, overcooked!  *After I skewer them all, I like to sprinkle a bit more pepper over top along with a pinch of cayenne, totally optional. 

 

Set these skewers aside for a minute and wash your hands well!!

On a cutting board, thinly slice your celery and halve your cherry tomatoes.  Place into bowl along with the cubed spicy cheese and green olives.  Season lightly with a bit of salt & pepper.  Now take that smaller (uncontaminated) dressing that you made earlier and pour over the veggies & cheese.  Toss to coat and place in fridge while you grill the steak & shrimp. 

 

Once grill is ready to go (gas or charcoal), cook the shrimp through and the sirloin to your desired doneness.  Place on serving platter and allow to rest.

Scoop a serving of salad onto plate and top with a skewer each of the shrimp & steak.  Serve with a big slice of crusty garlic bread! 

 

*If you cannot find horseradish cheese in your deli’s specialty section, cheddar or even Bleu cheese would be fine.

*You can leave the vodka out completely or at the very least in the salad dressing if served to children.  I myself like it all..

*You can really use any veggies here that you like served alongside your Bloody Mary cocktail (I.e. okra, pickles, cheeses, bacon, etc).

*Garlic bread: halve a French loaf from your bakery, slather each cut side with a generous amount of butter, garlic and a sprinkle of parsley or italian seasoning.  Place on baking sheet under your broiler till melted and slice.


Buffalo Shrimp Po’Boy

This is a naughty, messy and oh so tasty sandwich!  Toasted, crusty bread.  Spicy & smooth buffalo sauce.  Battered, fried shrimp.  Cool, tangy Bleu cheese spread.  Omg.  

The Starting Lineup

Shrimp

  • 15-20 Large shrimp, (cleaned, peeled, deveined)
  • 1 egg, beaten
  • 2 tsp ground pepper
  • 2 tsp garlic powder
  • 1 Tbsp Cajun seasoning blend
  • 1 Tbsp creole mustard
  • 1 tsp kosher salt
  • Canola oil
  • Crusty bread loaves
  • Mayonnaise 
  • Lettuce, chopped
  • Tomatoes, sliced
  • Celery, finely diced 

Buffalo Sauce

  • 1 cup your preferred hot sauce (Crystal, Franks, etc)
  • 1 stick of unsalted butter
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder

Bleu Cheese Mayo

  • 1 cup mayonnaise 
  • 1/2 cup Bleu cheese crumbles
  • 1/3 cup Celery, finely diced
  • Salt & Pepper

Batter

  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tbsp+ Cajun seasoning blend  

Make sure to properly clean, devein and remove all the shell/tail from your shrimp.  ….and wash those hands!

In 2 shallow dishes…Dish A.  Combine the pepper, garlic powder, Cajun seasoning blend and salt.  Dish B.  Beat together the egg and creole mustard.

In a large freezer bag, have your cornmeal, flour and Cajun seasoning evenly mixed. 

Pour the spice blend over your shrimp and toss to coat..next up, the egg/mustard mixture.  Finally, after a thorough coating of all of that, place the shrimp into your cornmeal batter and shake.  Set aside while warming the oil. 

 

In a large heavy bottomed pot, skillet or your deep fryer, heat the cooking oil to 350 degrees.  Also set your oven broiler on.

While those are preheating, let’s prepare the garnishes!

  • In small sauce pan, simmer together the hot sauce, butter, lemon juice and garlic powder.  
  • On to our Bleu Cheese Mayo spread!  Super easy, just combine all of the ingredients (mayo, Bleu cheese, celery, salt & pepper).  Mix well, cover and refrigerate till time to use.  *If you do not like Bleu cheese, simply use just mayo or even ranch dressing. 
  • Chop, shred, tear, whatever…that lettuce.  Slice up your tomatoes and if you have any extra celery, finely dice up a bit more of that! 
  • Lastly, the crusty bread!  Slice in half lengthwise and slather a good amount of mayonnaise on the inside of each roll.  Lay (mayo side up) on a baking sheet. *yes, I said mayonnaise.  NOT butter.  Mayo will make it a golden brown with a crust, where as butter will make it too soggy and soft.  This sandwich needs to hold up to the buffalo shrimp.  Place the rolls into your oven about 6″ under your broiler.  Watch carefully.  These will brown in just a minute or two. 

Ok, that oil should be hot and ready to go!!  With about 1/3rd of the shrimp at a time, carefully place into the hot oil.  Cook the shrimp batches for 2 minutes on each side.  Set on a paper towel lined plate to drain any extra grease.

Assembly time!  Let’s make ‘dem Po’Boys!

Slather a good amount of your bleu-cheese-mayo onto your toasted roll.  Toss the now cooked & battered shrimp into your buffalo sauce and place an even amount on each sandwich.  Garnish each with a layer of tomato slices, shredded lettuce and a sprinkle of celery.  Dig in friends!!…you’ll also need a napkin or 5 for this tasty Po’Boy, enjoy!!!! 

Served with a side of Zapp’s chips of course!

 

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