Tag Archives: shrimp

Thai-Style Shrimp and Rice

A quick meal that is so amazingly light and delicious. Perfect for a simple weeknight yet elegant enough for guests!

The coconut milk makes it creamy but very light.  I prefer this with jasmine rice and some crusty bread to soak up any remaining broth.  So good!

You’re going to want to plan on making two batches of this… one to try out the recipe and the other to show it off!

shrimp-in-coconut-milk

Ingredients:

  • 2 lbs raw jumbo shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 5 green onions, diced
    • separated between white & green
    • reserve half of the green for garnish
  • 1/2 bunch fresh cilantro, diced (1/2 cup)
    • Reserve a couple of tbsp for garnish
  • 5 cloves garlic, finely minced
  • 1/8-1/2 tsp crushed red pepper (to taste)
  • kosher or sea salt to taste
  • 14-1/2 oz can petite diced tomatoes
  • 14 oz can coconut milk
  • 1 red bell pepper, sliced into thin strips (Julienne)
  • 1/2 lime, fresh squeezed or 2 tbsp of lime juice
  • 3 cups steamed rice

Directions:

  • Put on rice to cook
  • In a medium-sized saucepan, heat oil and add garlic, all of the red pepper and the white onions and only half of the green onion and cilantro.  Saute for about 1 minute.
  • Add tomatoes, coconut milk, and salt.  Simmer for about 10 minutes, stirring occasionally.
  • Add shrimp and red peppers; continue to cook 5 minutes.
  • Add lime juice and remove from heat.
  • Put rice in bowls, ladle shrimp and broth over half of the rice and off to the side; garnish with remaining green onions and cilantro.

Makes 6-8 servings

Enjoy!
Maggie

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BBQ Shrimp and Mango Salad

BBQ Shrimp n Mango salad

This was so simple, it literally took a total of 15 minutes including the prep.  It doesn’t get any easier.  So delicious and you can add or incorporate anything your imagination allows.  You’ll find that I’m a cook that doesn’t follow a lot of recipes, I follow flavors and ideas so even as I write this to share with you, I’m thinking of what I can do next time (add bacon).

 

This was a perfect summer dinner for 2 but is easily multiplied for guests.  It doesn’t heat the house, not heavy but yet very satisfying.

 

Perfect for that night when you really don’t want to cook because it is put together in the same or less time than a frozen pizza or {gasp} hot dogs and a box of mac & cheese and is so much healthier!

 

This would also be a great dinner for company because you’re not spending time in the kitchen while everyone else gets to hang out with a glass of wine.

BBQ Shrimp Salad Ingredients

Ingredients:

  • 2 tbsp bacon fat or extra virgin olive oil

  • 1 – 12 oz bag of large shrimp, uncooked, with shells and tails off

  • Fresh spinach

  • 1 ripe mango, diced

  • 1 ripe avocado, diced

  • 1/2 red onion, sliced thin

  • 2 oz barbecue sauce, homemade or your favorite bottle**

  • 3-4 oz water, chicken stock or white wine

** This recipe will be gluten free if you need it to be just by watching your BBQ sauce label or making your own.

Shrimp saute

Over medium high heat in a non-stick saute pan, add the bacon fat.  Once it’s hot, add the shrimp.

Toss or stir with a wood spoon to keep from sticking and to cook evenly.

Salad prep

Plate your spinach and as you prep the onion, avocado and mango put them on top of the spinach.

Shrimp add BBQ

Add your BBQ sauce and toss to coat

Shrimp in BBQ

Add your liquid and let it cook for another 2 minutes to cook out any liquor and reduce slightly.  It will be nice and thick.  Divide the shrimp between the two plates, making sure to use a spatula to get every last drop of that sauce out of the pan and drizzle over the shrimp.

Serve and enjoy!  And you thought I was joking when I said this was easy!

I hope you enjoy it as much as we did.  Tell me what you think!

Maggie

Shrimp Alfredo Pasta

Restaurant quality dinner made in less time than it takes to go out and get a table.

Shrimp Pasta

I think we’re all guilty at one time or another of saying I don’t want to take the time to cook, but frankly if we’re being honest it’s never faster to go to a restaurant.  You have to wait to be seated (0-45 minutes), wait for your server(5 minutes), then have drinks delivered and your order taken (5 minutes) then wait for your food to be cooked (another 20?)  And that’s not even counting the drive there and back!

This entire dish took 30 minutes, only because I was waiting for the water to boil for the pasta.  The recipe is my version of dish served at a local Italian restaurant.  You’ll notice that I have this marked as frugal.  While shrimp is not generally considered frugal, this dish cost me less than $10 to make and feeds 4 -6 people.  That in and of itself makes for a frugal meal, then add that I would have paid more than $10 just for one serving in a restaurant easily and that makes it very frugal!

2014-04-15 16.00.52

 Ingredients:

  • 1/2 lb of dry pasta (bow ties, rotini or penne)
  • 1 lb of raw shrimp, peeled and deveined
  • 1/2 lb bacon, diced
  • 1/2 cup diced onion
  • 4-5 mushrooms, sliced
  • 1-2 cloves garlic, crushed and minced
  • 1 jar prepared Alfredo sauce
  • 1/2 cup white wine, chicken stock, milk or water
  • 2 tsp crumbled bleu cheese or 2 tbsp quality bleu cheese dressing (optional)
  • 1/2 cup frozen peas
  • 1 Roma tomato, de-seeded & diced
  • Grated Parmesan cheese
  • Fresh parsley

Bacon Collage

Directions:

Put salted water on to boil for pasta (cook according to package directions and drain when finished).

In a large skillet over med-high heat start cooking the bacon, stirring frequently to separate.

When the bacon only has a few minutes more to go, add the garlic, onion, mushrooms and shrimp.  Stir frequently.

2014-04-15 16.17.24

When the shrimp have completely changed color, add the jar of alfredo sauce.  Put the wine/stock in the empty jar, put the lid back on and give a good shake to get the leftover sauce off the sides and pour into the pan with sauce and shrimp/bacon mixture.  Add the bleu cheese if desired.  Stir well and simmer for 7-10 minutes.

Add the frozen peas and cook one minute more.  You just want them to heat through and not cook so they’ll retain flavor and texture.

Add the cooked pasta and mix together with shrimp/bacon/sauce mixture.

Before serving, top with fresh grated parmesan cheese, diced tomatoes and minced parsley.

2014-04-15 16.28.35

These are the tomato plants that are growing from the seeds I collected from only 2 tomatoes while cooking. I can’t wait!

Serve with a crusty bread or garlic bread and a tossed salad if desired.  Enjoy!

{{{hugs}}}
Maggie

Thai-Style Shrimp and Rice

A quick meal that is so amazingly light and delicious. Perfect for a simple weeknight yet elegant enough for guests!

The coconut milk makes it creamy but very light.  I prefer this with jasmine rice and some crusty bread to soak up any remaining broth.  So good!

You’re going to want to plan on making two batches of this… one to try out the recipe and the other to show it off!

shrimp-in-coconut-milk

Ingredients:

  • 2 lbs raw jumbo shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 5 green onions, diced
    • separated between white & green
    • reserve half of the green for garnish
  • 1/2 bunch fresh cilantro, diced (1/2 cup)
    • Reserve a couple of tbsps for garnish
  • 5 cloves garlic, finely minced
  • 1/8-1/2 tsp crushed red pepper (to taste)
  • kosher or sea salt to taste
  • 14-1/2 oz can petite diced tomatoes
  • 14 oz can coconut milk
  • 1 red bell pepper, sliced into thin strips (julienne)
  • 1/2 lime, fresh squeezed or 2 tbs of lime juice
  • 3 cups steamed rice

Directions:

  • Put on rice to cook
  • In a medium-sized sauce pan, heat oil and add garlic, cilantro, all of the white onions and half of the green, and red pepper.  Saute for about 1 minute.
  • Add tomatoes, coconut milk and salt.  Simmer for about 10 minutes, stirring occasionally.
  • Add shrimp and red peppers; continue to cook 5 minutes.
  • Add lime juice and remove from heat.
  • Put rice in bowls, ladle shrimp and broth over half of rice and off to side ; garnish with remaining green onions and cilantro.

Makes 6-8 servings

Enjoy!
Maggie