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Entries in Seafood (9)


Sweet and Spicy Shrimp and Green Beans

Sweet spicy shrimp

When looking for recipes, I often bypass my cookbook shelf and go straight to food blogs. While that usually proves to be a great option, I still have so many great, under-utilized cookbooks sitting on a shelf in the dining room, collecting dust. So, last night I cracked the spine on one and cooked an outstanding meal in all of about 10 minutes. Considering the source is a cookbook from a brewery, this meal perfectly pairs with a strong Belgian ale, but I bet a cold glass of white wine or rosé would be great, too. I hope you enjoy this perfectly quick summer meal as much as we did!

For the Green Beans
8 ounces Fresh Green Beans
Salt and Pepper, to taste

Set a seamer basket into a small saucepan and fill with water to just below the level of the steamer. Bring the water to a boil, add the green beans, and steam for about 6 minutes, or until the green beans are tender to your liking. Remove from the saucepan and season with salt and pepper.

For the Shrimp
1 tablespoon Grapeseed Oil
1/4 cup Yellow Onion, small dice
1/2 cup Peppadew Peppers, thinly sliced
1/4 cup Peppadew Liquid (from the jar)
12 ounces Shrimp (26/30 size), peeled and deveined (I used 10 31-40 size, which shrunk)
1/2 teaspoon Fresh Thyme, finely chopped
1 tablespoon Fresh Parsley, chopped

Add the grape seed oil to a skillet over medium-high heat. Add the onions and garlic and sauté for 1 minute, then add the peppers and sauté for another minute. Add the shrimp and cook for about 2 minutes per side, then add the peppadew liquid and bring to a boil. Boil for about 1 minute, until the shrimp have finished cooking. Turn off the heat and toss with chopped thyme and parsley. Place a handful of green beans on a plate and top with the shrimp mixture. 

SOURCE: Allagash: The Cookbook


Baked Coconut Shrimp

Coconut shrimp

While wasting time on Pinterest, I came across a pin for these shrimp from The Girl Who Ate Everything. I love coconut shrimp! I don't have them too often, but every once in a while, if I'm out somewhere and they are on the menu, I just have to get them. I added them to my menu for last week, and I'm so glad I did.  I slightly altered the dipping sauce recipe to go along with the shrimp. The last time I ordered coconut shrimp out at a restaurant, they were served with an amazingly spicy mango sauce. Since I couldn't find pineapple preserves, and because I really loved the way the mango sauce paired with the shrimp, I set out to make some of my own. The closest thing I could find at the store to mango preserves was a mango-peach jam, so I gave it a try. It was a delicious pairing! I made a side of coconut rice to go along with the shrimp, to make it a little bit more substantial for a dinner rather than an appetizer. This meal was so easy to throw together that it is the perfect meal for any weeknight after work!

For the Dipping Sauce:
1 tablespoon Lime Juice
2 teaspoons Jalapeño, finely chopped
1/2 cup Pineapple Preserves (I used mango-peach jam)
*Splash of Tequilla (I added)

Add the lime juice, jalapeño, and preserves to a bowl and stir to mix well. Add a splash of tequila, if needed, to thin out the sauce. Set aside until ready to use.

For the Shrimp:
1 pound Uncooked Large Shrimp, peeled and deveined (I used 26-30 size)
2 Egg Whites
2 tablespoons Cornstarch
2 cups Sweetened Flaked Coconut

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl, beat the egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Holding the shrimp by the tail, dip it into the plate of cornstarch, making sure that it is coated. Then, dip the shrimp into the egg whites, then dip it into the coconut, coating well. Place the shrimp onto the cookie sheet and bake for 15-17 minutes, or until the coconut is golden brown, turning the shrimp half way through baking to be sure that both sides become golden. Serve with the dipping sauce. 


Shrimp Fra'diavolo

I had bought some shrimp to use in a pasta salad for a picnic we were supposed to go to.  Unfortunately, we got our dates mixed up and we weren't able to go to the picnic, so I tossed the shrimp in the freezer and figured I'd use them in something else.  When this recipe came up on Gimme Some Oven, I quickly took those shrimp out of the freezer and used them up.  This recipe was absolutely delicious!  The heat from the red pepper flakes added the perfect kick, and the parsley added a great freshness.  This would have been just as great if we substituted chicken for the shrimp, or even if we left the protein out all together.

1 pound Pasta (I used whole wheat penne)
1 pound Large, Uncooked Shrimp, peeled and deveined
4 tablespoons Olive Oil
5 Garlic Cloves, minced
1 medium Onion, chopped
1 cup Dry White Wine
1 (28 ounce) can Crushed Tomatoes
1 teaspoon Red Pepper Flakes
1/4 teaspoon Dried Oregano
Fresh Flat-Leaf Parsley, for garnish
Fresh Basil, for garnish (we omitted)
Parmesan Cheese, for garnish

Heat 3 tablespoons of oil in a large skillet over medium heat.  Season the shrimp with salt and pepper, then add to the skillet.  Sauté for 1 minute, then flip the shrimp and sauté until the shrimp is cooked through and no longer translucent.  Transfer the shrimp to a separate plate.  Add the onions and an additional tablespoon of oil to the skillet and sauté for 5 minutes, or until translucent.  Add the garlic and sauté for another minute.  Add the wine and deglaze the pan for 1 minute, then add the tomatoes, red pepper flakes, and oregano.  Reduce the heat to medium-low and let the sauce simmer and reduce for 10-15 minutes, until it is your desired thickness.  Return the shrimp to the sauce and stir to coat.  Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.  Drain the pasta and toss with the sauce and shrimp.  Garnish with chopped parsley, basil, and parmesan cheese.


Grilled Shrimp Panzanella

Last weekend, when I was putting together my menu for this week, the August issue of Real Simple magazine came in the mail.  As I flipped through the pages, I saw many recipes that peaked my interest.  I immediately put them on my menu and added the ingredients to my shopping list.  This salad was supposed to have been dinner on Monday, but after 2 nights of spontaneous evening plans, I finally got around to making this for Wednesday.  It took next to no time at all to put together, and it gave me a chance to use some of the basil from my herb garden.  I significantly reduced this more than halved, and it was just perfect for 2 of us, so this full recipe would probably feed 6 hungry people.  I used 1/2 pound of shrimp and not even a pound of tomatoes, but it worked.  I definitely plan to make this again!

1 1/2 pounds Large Shrimp, peeled and deveined
1 teaspoon Finely Grated Lemon Zest
2 tablespoons Fresh Lemon Juice
4 tablespoons Olive Oil
Salt & Pepper
1 small Baguette, split lengthwise
2 1/2 pounds Heirloom or Beefsteak Tomatoes, cut into wedges
2 cups Fresh Basil Leaves

Heat the grill to medium-high.  In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil, and 1/4 teaspoon each of salt and pepper.  Brush the baguette with 1 tablespoon of the remaining oil.  Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2-3 minutes per side.  Cut the baguette into bite-sized pieces.  In another large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, remaining 2 tablespoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.  Serve.


Shrimp/Fish Tacos with Jalapeno-Ranch Sauce

We've been getting tons of rain lately, and unfortunately, the forecast is calling for more.  Luckily, we caught a break today so we took advantage of it and grilled up some fish.  I made a variation of these tacos that I found on A Taste of Home Cooking.  I used a combo of shrimp for me and talapia for Joel.  I made a slight change to the original marinade, swapping out garlic powder and cayenne pepper for jerk seasoning.  This made for a perfect, light meal, which we enjoyed with a beer on our patio!

For the Marinade:
1 pound Shrimp, peeled and deveined (we used a combo of shrimp and talapia)
Olive Oil
Juice from half of a Lime
Handful of Penzey's Jerk Seasoning

Combine the shrimp/fish, olive oil, lime juice, and jerk seasoning in a bowl.  Marinate for up to 30 minutes.  Cook the shrimp/fish in a foil packet on a grill.

For the Jalapeno Ranch Sauce:
1 can Chopped Green Chiles
1 packet Ranch Dressing Mix
1 cup Sour Cream

Combine the chiles with the ranch dressing and sour cream in a food processor and blend until smooth.

For the Tacos:
Flour Tortillas
Shredded Lettuce
Diced Tomatoes
Sliced Avocado
Shredded Colby Jack Cheese

To assemble, smear some sauce on the tortilla, top with lettuce, tomato, cheese, avocado, and shrimp/fish.  Drizzle extra sauce over top and serve.