This recipe is one of my favorite pasta dishes. Most of the year I make it as a freezer meal with smoked turkey sausage, however, during the summer it’s devine with fresh local shrimp.
Begin by melting 4 tablespoons of butter with 2 tablespoons of EVOO over medium heat. Add in a large chopped onion and sauté until it becomes soft.
Now add a container of chopped baby bella mushrooms, a large chopped red pepper, and a teaspoon of minced garlic. Cook 2-3 minutes.
Add in either your sliced kielbasa or a pound of uncooked fresh shrimp. Cook until the shrimp turns pink or about 4-5 minutes for the sausage.
Add 1/2 cup grated parmesan, 1/2 cup heavy cream, and a jar of Alfredo sauce. Stir to combine. Add 1/2-1 teaspoon of cayenne pepper (depending on how spicy you like it) and salt & pepper to taste. Let simmer for 5 minutes.
Stir in 12oz penne, rotini, or any pasta of your choice. Top with shredded parmesan and chopped fresh parsley before serving. Pairs perfectly with a mixed green salad and crusty bread.
These tacos can be made with a variety of fish and with a variety of different seasonings. This is how I make our white fish tacos (and will share my red snapper seasoning in another post).
These are made with tilapia. I season the loins with garlic powder, onion powder, black pepper, and dried parsley. Warm a couple tablespoons of EVOO over medium heat until the oil begins to ripple. Cook the fish for 4 minutes on each side. Remove from heat and place on a paper towel lined plate.
I serve these with my 234 sauce (2tbl mayo, 3tbl Greek yogurt, & 4tbl Franks hot sauce) and pico (recipe on blog). As a side I like either my Best Black Beans, Mexican Corn Salad, or Mexican Street Corn (all on blog).
Warm raw corn tortillas (Tortilla Land are awesome) and serve immediately. So, so good.
I could eat shrimp every day. I know I’m being redundant, but it’s so true. We try and stock up at the end of the season from the Shrimp Lady up the street who sells the best fresh shrimp on the planet for a song. This year we bought 30lbs before she closed and I’ve decided it wasn’t enough. Next year we will buy more.
This recipe is my cousin’s. She made it for us a couple of months ago and it was immediately the best Shrimp & Grits I’ve ever had. She literally nailed it – cheesy, creamy, buttery, savory, with BACON. Enough said.
Begin with stone ground grits (I like yellow) and cook them according to the package directions. Once the water has absorbed, add in salt & pepper, 3tbl of butter and 2 cups of shredded sharp cheddar. Set aside.
Chop 6 slices of good bacon and cook in a large skillet until it begins to brown. Remove bacon bits with tongs and place on a paper towel lined plate. Add 1-1.5lbs peeled and deveined shrimp to bacon grease and cook through. Add back in the cooked bacon, 1 cup chopped scallions, 2tbl chopped fresh parsley, 1tsp minced garlic, and 4tsp lemon juice. Combine with grits and serve with a mixed green salad and fresh, crusty bread. Enjoy!
I haven’t had a decent lobster roll in a million years. Not since my last trip to Maine with my family over 6 years ago where I had more than one a day at each of the local eateries (when in Rome…). It’s one of the sweetest, most decadent indulgences on the planet.
Fast forward to yesterday when my most awesome neighbors hosted a group of us for a New Year’s Day “lobstah bake”. They are northerners and wonderful, beautiful friends who included us in our first ever divergence from collards and black eyed peas on the first day of the year. Not only were we included in the festivities, we were blessed to score some leftover lobster! Without wanting it to sit for one more day (aka we had zero self control knowing it was in the fridge), I decided to attempt my own lobster rolls. It took 10 minutes, seriously…and my husband ate FOUR! (Our new year diet starts tomorrow!)
~Whisk together 2 tablespoons of GOOD mayo (navy Hellmans) and 1 tablespoon lemon juice. Fold into chopped lobster meat (2-3 cups) and crack salt and pepper over the mixture.
~Warm 2-3 tablespoons butter in a saucepan over medium heat. Place center sliced buns (I like Sara Lee) in pan and brown on each side. Stuff mixture into buns, drizzle with additional melted butter, and top with with chives or parsley. Be still my happy heart.❤️
We are SO very lucky to live by the water where fresh seafood is easy to come by. I could eat shrimp every day. Yes, every single day. My husband is an amazing grill master. Thank goodness, since he is no use in the kitchen. Lol!
These shrimp literally take no time to make and taste amazing. We paired them with my husband’s superb filet and a salad….it truly felt like date night!
Warm 1tbl EVOO and 1tbl butter over medium heat. Add a pound or more of fresh shrimp and a teaspoon+ of minced garlic. Sauté for about 3-5 minutes until shrimp are pink.
While shrimp are cooking combine:
-Juice of a lime, 3tbl chopped cilantro, 1tbl soy sauce, and 3tbl honey.
Once shrimp have cooked through, pour mixture into saucepan and simmer for 2-3 minutes. Serve with slotted spoon over salad, pasta, quinoa, anything really. Enjoy!
This is the easiest meal in the world. Seriously. However, having a few fresh ingredients takes it from good to spectacular.
Toss 1.5 pounds of fresh, deveined shrimp in EVOO, salt, pepper, and then roast in a 400 degree oven on a baking sheet lined with parchment or aluminum foil for 6-8 minutes.
Prepare fresh flour tortillas and fill with 6-8 shrimp and pepper jack cheese. Line filled enchiladas in baking dish and brush both sides with green enchilada sauce (homemade recipe on blog). Bake seam side up for 15 minutes at 375 degrees. Then, flip and bake for 10 minutes. Finally, top with pickled jalapeños and mozzarella or Monterey Jack cheese and bake for an additional 5 minutes until the cheese has melted.
Top with fresh avocado, hot sauce, salsa, Greek yogurt, or anything you like. Enjoy!
This is one of my absolute favorite comfort meals. The original recipe calls for rice, but the quinoa is just as delicious WITH added health benefits!
Begin with 1.5-2lbs fresh shrimp, peeled and deveined.
To make the perfect quinoa every time, combine 1 part quinoa to 2 parts chicken broth and bring to a boil. Cover, reduce your heat to low and simmer for 25 minutes (don’t take the lid off!). This recipe uses 1 cup dried quinoa/2 cups broth.
Next, chop 1/2 of the following: Red pepper, yellow pepper, green pepper, and red onion.
Melt 1/4 cup of butter (or sub EVOO) over medium high heat in a large sauce pan. Toss in your veggies and sauté for 7 minutes or until tender.
Now add in a pint of sliced mushrooms with 4 cloves minced garlic and a tablespoon of lemon juice and sauté for 5 more minutes (you can also add okra here but my husband isn’t a huge fan). I forgot about my mushrooms, so I sautéed them separately, oops!
Next you are going to add in your shrimp and cook for 3-4 minutes until they turn pink.
Finally, stir in a can of Cream of Shrimp soup, half a cup of white wine, 1 tablespoon soy sauce, 1/2 teaspoon of cayenne pepper, and your cooked quinoa. Transfer to a baking dish and top with shredded parmesan. Bake at 350 for 20 minutes. I serve this with a mixed green salad. Enjoy!
Adapted from: Southern Living
You know what I could eat every single day? Fresh shrimp. I am so fortunate to live in a coastal town where you can buy local shrimp (when in season) on the side of the road for $5-$6/pound. There is nothing finer.
For these tacos and also for creating a shrimp dip bar (will post about my favorite dips for shrimp later) I oven roast the shrimp. This is as easy as coating your peeled and deveined shrimp in EVOO, salt & pepper, and spreading them on a lined baking sheet. Roast at 400 degrees for 6-8 minutes depending on the size of your shrimp.
Now, sauté finely shredded cabbage in a couple tablespoons of EVOO until it softens. Whisk together 3/4 cup of Greek yogurt, a handful of chopped cilantro, juice of a lime, and 1/2 teaspoon cayenne pepper.
Warm up some uncooked corn tortillas (Tortilla Land are awesome) and then spoon in some yogurt sauce, cabbage, shrimp, and top with chopped avocado. Enjoy!!
In our coastal town we eat a lot of wonderful seafood. Crab cakes are such a delicacy that pair well with a good steak, a piece of grilled fish, over a bed of orzo, or on top of a colorful summer salad. My ideal crab cake is light, flavorful, and has the slightest amount of bread that I can get away with….basically just enough to bind it together.
Begin by putting 2 slices of good white bread (crusts removed) in your food processor and pulse until it becomes fine.
Combine: Bread crumbs, 2 tablespoons mayo, 1 egg (beaten), 1 teaspoon Old Bay, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 tablespoon dried parsley, and 2 teaspoons lemon juice.
Fold in 1 pound lump crab meat. Cover and refrigerate for at least 1 hour. Remove and form into patties.
Warm a tablespoon of EVOO in a skillet over medium heat. Place crab cakes in warm oil and sauté for approximately 3 minutes on each side until golden brown. Place on lined plate to cool. Wow oh wow!!⭐️
Adapted from: Sugar & Spice by Celeste
In honor of National Shrimp Day…..
Another love of mine is pesto. Preferably with shrimp, but it’s good on many things including chicken and pizza. I make my pesto a little differently than the traditional recipe. I omit the garlic and I add the juice of a lemon. The garlic is overpowering to me and the lemon gives it a nice flavor that pairs perfectly with fresh shrimp.
I fill my food processor with basil leaves, 1/3 cup pine nuts, 1/2 cup shredded parm, 1/2 cup EVOO, juice of a lemon, and salt & pepper.
No filter, just green goodness.💚
This black bean pasta is amazing with 15g of fiber and 22 grams of protein per serving. They also make a red lentil version that is equally delish.
I sauté sliced sundried tomatoes with the shrimp and then toss it all together. Beautiful dish and always a crowd pleaser!!