Kung Pao Shrimp

September 2, 2016 Leave a Comment

Kung Pao ShrimpKung Pao Shrimp

1 lb. medium shrimp. peeled and deveined

1 tsp. Chinese five-spice powder

1 tsp. cornstarch

2 Tbsp. oyster sauce

1 Tbsp. rice wine vinegar

2 tsp.  sesame chili oil

1 small onion, sliced

1 red or yellow bell pepper, sliced

2 tsp. grated fresh ginger

2 cups snow peas, trimmed

2 tsp. chopped peanuts

In a small bowl, toss the shrimp with the five-spice powder and cornstarch.  In another small bowl, mix the oyster sauce, rice vinegar and 2 tablespoons water.

In a large skillet, heat sesame chili oil over medium-high.  Add the onion, pepper, ginger and 1 tablespoon water; and stir-fry until vegetables soften,2 to 3 minutes.  Add the shrimp and cook 2 minutes.  Add the snow peas and sauce.  Cook until the shrimp are opaque in the center and the sauce thickens, 2 to 3 minutes..Garnish with the peanuts.

(Recipe was in EveryDay with Rachael Ray; Lighten-Up Chinese Food; 2016)

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Saucy Creole Shrimp

April 21, 2015 Leave a Comment
Saucy Creole Shrimp

Saucy Creole Shrimp

 

After looking through 6 magazines, I came across this recipe, Saucy Creole Shrimp; it reminded me of a dish my mother made every year for my birthday. ..Shrimp Creole.

 

Saucy Creole Shrimp Recipe

 

Saucy Creole Shrimp

4 Tbsp. butter

2 stalks, finely chopped

1 large green pepper, finely chopped

1 medium onion, finely chopped

1 tsp. salt-free Creole seasoning

¼ cup flour

2 medium tomatoes, chopped

8 oz. clam juice

1 ½ lbs. peeled, deveined shrimp (16 to 20 count)

1 Tbsp. Worcestershire sauce

1 Tbsp. Louisiana-style hot sauce, plus more for serving

1 ½ cups white rice, cooked (or brown rice, which I would use)

 

In 5 quart saucepot, melt butter on medium heat.  Add celery, green pepper, onion and Creole seasoning.  Cook 15 minutes or until vegetables are tender, stirring occasionally.

Sprinkle flour over vegetables.  Cook 2 minutes, stirring.  Add tomatoes; cook 2 minutes or until tomatoes are very soft, scraping up browned bits.  Stir in clam juice.  Heat to simmering on high.

Add shrimp, Worcestershire sauce and hot sauce.  Simmer 5 minutes or until shrimp are just cooked through, stirring occasionally.  Sauce over rice with additional hot sauce, if desired.        6 serving

 

(Recipe for Sauce Creole Shrimp was in a magazine)

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Broccoli Shrimp Alfredo

March 9, 2015 Leave a Comment

 

Broccoli Shrimp Alfredo

Broccoli Shrimp Alfredo

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

After tasting fettuccine Alfredo at a restaurant, I tried to duplicate the recipe at home.  You can’t imagine how pleased I was when I came up with delicious version.  Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant.

              Rae Natoli                                                                          Kingston, New York

 

Broccoli Shrimp Alfredo Recipe

 

Broccoli Shrimp Alfredo

8 oz. uncooked fettuccine

1 lb. uncooked medium shrimp, peeled and deveined

3 garlic cloves, minced

½ cup butter, cubed

1 package (8 oz.) cream cheese, cubed

1 cup milk

½ cup shredded Parmesan cheese

4 cups frozen broccoli florets

½ tsp. salt

Dash pepper

 

Cook fettuccine according to package directions.   Meanwhile, in a large skillet, sauté shrimp and garlic in butter until shrimp turn pink.  Remove and set aside.

In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth.

Place 1 inch of water in a saucepan; add broccoli.  Bring to a boil.  Reduce heat; cover and simmer for 6-8 minutes or until tender.  Drain.  Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through.  Drain fettuccine; top with shrimp mixture.           4 servings

 

 

(Recipe for Broccoli Shrimp Alfredo was in www.tasteofhome.com, 2015)

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Ginger-Chutney Shrimp Stir-Fry

February 9, 2015 Leave a Comment
Ginger-Chutney Shrimp Stir-Fry

Ginger-Chutney Shrimp Stir-Fry

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I made this recipe a lot when I was juggling college, work and a growing family.  It tastes like you spent a lot of time making it, yet only takes minutes to pull together.

Sally Sibthorpe                                                                 Shelby Township, Michigan

 

Ginger-Chutney Shrimp Stir-Fry Recipe

 

Ginger-Chutney Shrimp Stir-Fry

2 Tbsp. peanut oil

1 lb. uncooked medium shrimp, peeled and deveined, tails removed

1 Tbsp. minced fresh gingerroot

3 cups frozen pepper and onion stir-fry blend, thawed

¾ cup mango chutney

2 Tbsp. water

¾ tsp. salt

 

In a large skillet, heat oil over medium-high heat.  Add shrimp and ginger; stir-fry 4-5 minutes or until shrimp turn pink.  Stir in remaining ingredients; cook until vegetables are tender, stirring occasionally.         4 servings

 

(Recipe for Ginger-Chutney Shrimp Stir-Fry was in www.tasteofhome.com, 2015)

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Cajun Shrimp Chowder

January 9, 2015 Leave a Comment

 

Cajun Shrimp Chowder

Cajun Shrimp Chowder

Cyndee Giebler writes, “Nothing is terribly specific in this recipe.  I just kind of throw things in until it looks right.  I use the canned ingredients in the winter.”  Happily, this recipe is very flexible and tastes great no matter what.

Cajun Shrimp Chowder Recipe

 

Cajun Shrimp Chowder

2 lb. potatoes, peeled and cut into chunks

1 large onion, diced

2 Tbsp. olive oil

1 Tbsp. CHILI POWDER (your choice of heat level)

¼ – 1 tsp. CRUSHED RED PEPPERS, to taste

1 can (15 oz.) corn

1 lb. tomatoes 4 medium or 1 can (15 oz.), seeded and chopped

1 quart milk

1 (8 oz.) block cream cheese, softened

1-2 lbs. shelled shrimp, frozen or fresh

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

Place the potatoes in a kettle and cover with water.  Bring to a boil and cook until tender, about 8-10 minutes.  While the potatoes boil, heat the olive oil in a Dutch oven or large kettle.  Add the onion and cook until translucent.  Add the CHILI POWDER and CRUSHED RED PEPPERS and cook for 1 minute.

Drain the potatoes and add to the kettle and stir gently to coat with oniony–chili powder goodness.  Add the corn kernels and tomatoes and let cook for 10 minutes.  Add to milk and bring to a simmer.  Ladle out about half of the hot liquid into a blender with the cream cheese.  Blend until smooth.  Pour the liquid back into the kettle.

Add the shrimp and gently simmer (DO NOT BOIL) until the shrimp are cooked through, about 5 minutes.  Add salt to taste and serve.            12-14 servings

 

(Recipe for Cajun Shrimp Chowder was in Penzeys Spices catalog)

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Shrimp Fajitas

October 14, 2014 Leave a Comment
Shrimp Fajitas

Shrimp Fajitas

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve lost 50 pounds recently and my husband, Jere, has lost 65.  We’re always looking for tasty ways to keep the weight off.  I think working moms would love it as much as we do because it’s so quick and easy.

              Charlene Chambers                                                                        Ormond Beach, Florida

 

Shrimp Fajitas Recipe

Shrimp Fajitas

1 lb. uncooked medium shrimp, peeled and deveined

4 Tbsp. minced fresh cilantro, divided

1 Tbsp. plus 2 tsp. olive oil, divided

3 tsp. Caribbean jerk seasoning

1/8 tsp. chili powder

1/8 tsp. ground cumin

1 cup (8 oz.) fat-free sour cream

1 large onion, halved and thinly sliced

1 medium sweet red pepper, cut into thin strips

1 medium green pepper, cut into thin strips

8 flour tortillas (6 inches), warmed

½ cup salsa

 

In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand for 10 minutes.  Meanwhile, in a small bowl, mix sour cream and remaining cilantro.

In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat.  Add onion and peppers; cook and stir until crisp-tender.  Remove from pan.

In same pan, heat remaining oil over medium-high heat.  Add shrimp; cook and stir until shrimp turn pink.  Return onion mixture to pan; heat through.  Serve with tortillas, salsa and sour cream mixture.

4 servings

 

(Recipe for Shrimp Fajitas was on www.tasteofhome.com, 2014)

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Seafood Vindaloo

July 31, 2014 Leave a Comment

 

Seafood Vindaloo

Seafood Vindaloo

This recipe, Seafood Vindaloo, came from “My Daily Moment”, that was on my PC.  It suggests using shrimp as the main ingredient, but you can use any type of seafood.  Remember, this dish isn’t for the faint of “HEAT.”  Proceed with caution if you aren’t accustomed to spicy cuisine.

 

Seafood Vindaloo Recipe

Seafood Vindaloo

1 Tbsp. olive oil

2 onions, chopped

1 Tbsp. fresh lemon juice

2 tsp. Madras curry powder

1 tsp. cumin seeds

1/8 tsp. cayenne

1 ½ plum tomatoes, chopped

2 Tbsp. sugar

2 Tbsp. minced peeled fresh ginger

2 garlic cloves, minced

1 ½ lb. medium shrimp, peeled and deveined

¾ tsp. salt

 

Heat oil in large nonstick skillet over medium-high heat.  Add onions, lemon juice, curry powder, cumin seeds and cayenne; cook, stirring occasionally, until onion soften, 4 to 5 minutes.

Stir in tomatoes, sugar, ginger and garlic; cook until tomatoes soften 5 to 6 minutes.

Add shrimp and cook until opaque, 4 to 5 minutes.  Stir in salt; and serve at once.   From start to finish, it should only take 30 minutes.            4 servings

You can serve rice with this dish.

 

(Recipe for the Seafood Vindaloo, was on “My Daily Moment”, July 20, 2014)

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Chicken and Shrimp Satay

June 2, 2014 Leave a Comment

 

Chicken and Shrimp Satay

Chicken and Shrimp Satay

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result.  The scrumptious peanut butter dipping sauce is always a hit.  This recipe is Diabetic Friendly!!

             Hannah Barringer                                                                           Loudon, Tennessee

 

Chicken and Shrimp Satay Recipe

Chicken and Shrimp Satay

¾ lb. uncooked medium shrimp, peeled and deveined

¾ lb. chicken tenderloins, cut into 1 inch cubes

4 green onions, chopped

1 Tbsp. butter

2 garlic cloves, minced

1 Tbsp. minced fresh parsley

½ cup white wine or chicken broth

1 Tbsp. lemon juice

1 Tbsp. lime juice

Sauce:    ¼ cup chopped onion

1 Tbsp. butter

2/3 cup reduced-sodium chicken broth

¼ cup reduced-fat chunky peanut butter

2 ¼ tsp. brown sugar

¾ tsp. lemon juice

¾ tsp. lime juice

¼ tsp. salt

¼ tsp. salt

¼ tsp. each dried basil, thyme and rosemary, crushed

1/8 tsp. cayenne pepper

 

On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken.  Place in a large shallow dish; set aside.

In a small skillet, sauté green onions in butter until crisp-tender.  Add garlic; cook 1 minute longer.  Stir in the parsley, wine, lemon juice and lime juice.  Remove from the heat; cool slightly.  Pour over skewers and turn to coat; set aside.

Drain and discard marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Prepare grill for indirect heat.  Grill skewers, covered, over indirect medium heat or broil 4 inches from the heat for 7 to 8 minutes, turning often.  Brush with ¼ cup sauce during the last minute of grilling.  Serve with remaining sauce.         6 serving

 

(Recipe for Chicken and Shrimp Satay was on www.tasteofhome.com, 2014)

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Chicken & Shrimp Fettuccine

March 24, 2014 Leave a Comment
Chicken & Shrimp Fettuccine

Chicken & Shrimp Fettuccine

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company.  You’ll love the rich combination of bacon, chicken, shrimp and fresh baby spinach.

 

Chicken & Shrimp Fettuccine Recipe

Chicken & Shrimp Fettuccine

8 oz. uncooked fettuccine

4 bacon strips, chopped

¾ lb. boneless skinless chicken breast, cubed

1 can (14 ½ oz.) diced tomatoes with garlic and onion, drained

2 cups fresh baby spinach, coarsely chopped

¾ cup heavy whipping cream

½ tsp. dried sage leaves

½ cup grated Parmesan cheese, divided

¾ lb. peeled and deveined cooked medium shrimp

 

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.

In the same skillet, sauté chicken in reserved drippings until chicken juices run clear.  Remove and keep warm.

Add the tomatoes, spinach, cream, sage and ¼ cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted.  Drain fettuccine and add to skillet.  Stir in the chicken and shrimp; heat through.  Remove from the heat.  Sprinkle with bacon and remaining cheese.       5 serving

 

(Recipe for Chicken & Shrimp Fettuccine was on www.tasteofhome.com, 2014)

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Shrimp & Tortellini in Tomato Cream for Two

February 14, 2014 Leave a Comment
Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This shrimp and pasta combination is one of my husband’s favorites.  It’s healthy, and he doesn’t even know it.  It’s easy to double for company.

          Mary Kay LaBrie                                                                               Clermont, Florida

 

Shrimp & Tortellini in Tomato Cream for Two Recipe

Shrimp & Tortellini in Tomato Cream for Two

3 cups refrigerated cheese tortellini

½ lb. uncooked medium shrimp, peeled and deveined

1 ½ tsp. olive oil, divided

1 tsp. grated lemon peel

1/8 tsp. pepper

Dash crushed red pepper flakes

1 shallot, chopped

1 garlic cloves, minced

1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained

½ cup clam juice

¼ cup white wine

1 Tbsp. balsamic vinegar

2 fresh thyme sprigs

2 Tbsp. grated Parmesan cheese

2 Tbsp. half-and-half cream

5 fresh basil leaves, thinly sliced

1 Tbsp. minced chives

Shredded Parmesan cheese and minced fresh parsley, optional

 

Cook tortellini according to package directions.  Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink.  Stir in the lemon peel, pepper and pepper flakes.  Remove and keep warm.

In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally.  Add garlic; cook 1 minute longer.

Add the tomatoes, clam juice, wine, vinegar and thyme.  Bring to a boil; cook until liquid is reduced by half, about 10 minutes.  Remove from the heat; discard thyme springs.  Stir in the cheese blend, cream, basil, chives and shrimp.

Drain tortellini; stir into shrimp mixture.  Sprinkle with shredded cheese and parsley if desired.

2 servings

 

(Recipe for Shrimp & Tortellini in Tomato Cream for Two was on www.tasteofhome.com, 2014)

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