Shrimp Scampi with Roasted Peppers and Spinach

Shrimp Scampi with a little twist. Add spinach and roasted pepper. I've even used sun-dried tomatoes to the dish. Chicken broth really lightens up this meal.

Find this recipe on my new blog 

Little Cypress Lodge 

at

https://littlecypresslodge.blogspot.com/2024/09/shrimp-scampi-with-spinach.html

Low Country Boil

Low Country Boil is a very simple recipe where you can control the spice. I never realized how simple a Low Country Boil could be. Add onions, and other seasonings to your taste to make this dish your own. I've even heard of putting artichokes in this boil.

Here are the ingredients.

6 cut in half ears of corn

6 (4 inch) links smoked sausage

12 cut in half if large red new potatoes

3 lbs unpeeled fresh shrimp

2 teaspoons per quart of water crab boil seasoning

Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread. 

A Paula Deen Recipe you can find it here.

Old Bay Marinated & Grilled Shrimp

 

Marinate the shrimp for only 30 minutes.

Wonderful flavors of lemon juice, garlic, and the spice blend of Old Bay seafood seasoning. 

Don't over-marinate, the shrimp can become tough as the lemon juice will start to cook the shrimp.

Serve with boiled or roasted potatoes for a version of shrimp boil.

1 large lemon

2 large cloves garlic

1 tablespoon seafood seasoning, such as Old Bay

2 tablespoons extra-virgin olive oil

1 pound jumbo shrimp (16/20), peeled and deveined

Hot sauce, for serving

Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.

Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.

Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.

Serve the shrimp with the reserved lemon wedges and hot sauce.

Food Network Recipe found here

Yum

Shrimp Alfredo

Whip up this delicious dish in 45 minutes. Creamy alfredo sauce made from scratch brings this dish to a new level.  Add shrimp a touch of lemon and Parmigiano-Reggiano and you have yourself an elegant meal.

12 ounces pappardelle pasta (can substitute fettuccini or other flat noodle)

6 tablespoons butter, divided (2 for shrimp + 4 for sauce)

12 ounces shrimp, peeled and deveined, tails removed

1/2 cup milk

1 egg yolk

2 cloves garlic, minced

2 (3-inch) strips lemon peel

1 1/4 cup (2.25-oz.) freshly grated Parmigiano-Reggiano cheese, divided, plus more for garnish

In a large pot, season 4 quarts of water generously with 1/4 cup kosher salt. Bring water to boil. Cook pasta according to package instructions to al dente. Reserve 1 cup of the pasta water. Strain pasta, and set pasta and reserved pasta water aside.

In a skillet, melt 2 tablespoons of butter over medium high heat. Once butter has melted and begins to foam, add shrimp and cook, tossing occasionally, until the flesh is pink and the shrimp have just begun to curl, about 3 minutes. Remove from heat.

In a small bowl, whisk together milk and egg yolk until completely combined. Slowly stream in 1/2 cup of the reserved pasta water into the milk mixture, whisking to combine. Set aside.

In a large skillet over medium-high, melt remaining 4 tablespoons butter. Add garlic and stir into butter until foamy and fragrant, 1 minute. Add milk mixture and lemon peel to the skillet and constantly whisk until the butter is no longer separated and the mixture begins to bubble and foam. Slowly sprinkle 1 cup of the grated Parmigiano-Reggiano into the liquid as you whisk. Allow sauce to bubble and continue stirring gently until mixture thickens slightly, about 5 minutes. Remove strips of lemon peel and discard. Add cooked pasta to the sauce, and gently toss pasta to evenly coat. Once pasta is well coated, add remaining 1/4 cup grated Parmigiano-Reggiano to the pasta and continue tossing until melted and well distributed. (Note: if the sauce seems to thick, add a little of the remaining reserved pasta water to loosen the sauce.)

Remove pasta from heat, add cooked shrimp to pasta, and season with freshly ground black pepper, if desired. Garnish with additional Parmigiano-Reggiano and fresh parsley immediately before serving.

        A Southern Living Recipe By Micah A Leal

Yum

Air Fryer Popcorn Shrimp

 

Popcorn Shrimp is a perfect party snack or a light meal served with a side dish or tossed in a salad. Crispy never soggy because it is Air-Fried. 

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe

Yum

Air Fryer Popcorn Shrimp

 

A fun party snack or meal served with a side dish or tossed salad. Light and crunchy and not greasy because it is cooked in an air fryer.

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Step 1
Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Step 2
Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Step 3
Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Step 4
Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe found here

Yum

Fish Stick Tacos

An easy Fish Taco recipe served with a tasty southwest coleslaw. A family pleaser.

48 frozen fish sticks

 Tortillas

Cabbage Pantry Slaw, recipe follows

1 cup jarred salsa 

1 cup jarred salsa verde 

1 1/2 cups grated Colby Jack cheese 

Jarred sliced jalapenos, for topping 

3 limes, cut into wedges 

Cabbage Pantry Slaw:

1/2 head green cabbage, finely shredded

1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor 

2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar

One 4-ounce can diced pimentos, drained 

Kosher salt and freshly ground black pepper

Cook the fish sticks according to the package directions.

Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.

Cabbage Pantry Slaw:

Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.

Recipe Credit Ree Drummond

Yum

Follow Poinsettia Drive On

FACEBOOK  |  INSTAGRAM  |  PINTEREST

Grilled Mahi Mahi with Summer Squash Salsa

Photo Credit Photograph by Con Poulos

Looking to lighten your meals up, grilled Mahi Mahi or your fish of choice topped with an explosion of fresh-tasting salsa.

1 yellow zucchini or yellow squash

Kosher salt

2 tomatoes, diced

1/2 red onion, finely chopped

1/2 jalapeno pepper, minced (remove seeds for less heat)

Juice of 2 limes

2/3 cup packed fresh cilantro (leaves and tender stems), chopped

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

8 skinless mahi mahi or striped bass fillets (about 6 ounces each)

Extra-virgin olive oil, for brushing

Freshly ground pepper

Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.

Combine the zucchini, tomatoes, red onion, jalapeno, lime juice, and half of the cilantro in a bowl. Set aside for 1 hour.

Preheat a grill to medium-high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.

Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

Recipe Credit Food Network

Yum

Quesadillas with Shrimp and Peppers

Mild or Spicy Quesadillas with Shrimp & Peppers. Easy recipe.

1 cup Mexican red sauce

12 large shrimp, peeled and deveined 

2 tablespoons olive oil 

1 large onion, chopped into chunks 

1 green bell pepper, chopped into chunks 

1 red bell pepper, chopped into chunks 

Butter, for cooking tortillas

6 flour tortillas

2 cups grated cheese (Monterey Jack is best) 

Sour cream, for serving

Fresh cilantro leaves, for serving

Lime wedges, for serving

On a large plate, pour the red sauce over the shrimp and set aside.

Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.

Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.

In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.

Serve with sour cream, cilantro and lime wedges.

A Ree Drummond Recipe found HERE

Yum

Lemon Basil Shrimp and Pasta

A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.

3 quarts water

8 oz. uncooked spaghetti

1 lb. peeled and deveined large shrimp

1/4 cup chopped fresh basil

3 tablespoons drained capers

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon salt

2 cups of spinach

Bring 3 quarts water to a boil. Add pasta, cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.

4 Servings

Cooking Light Recipe. Linda's favorite.

Yum

Shrimp Puffs

I think this appetizer looks amazing. I can't wait to serve them.

Cooking spray, for coating the muffin tin

1 7 1/2 -ounce can refrigerator biscuits

1 cup shredded Monterey jack cheese

1 scallion, white part and some green, chopped

1/2 cup mayonnaise

1/2 pound baby shrimp, cooked and peeled

1/2 teaspoon chopped fresh dill

Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.

Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.

In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.

Photograph by Yunhee Kim

Food Network Recipe

Yum

Shrimp and Grits

Creamy Parmesan grits, shrimp with a warm chicken broth sauce with hot sauce and spinach.

Parmesan Grits:

1/2 teaspoon salt

1 cup uncooked quick-cooking grits

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon freshly ground pepper

Creamy Shrimp Sauce:

1 pound unpeeled, medium-size raw shrimp (4 1/50 count)

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

Vegetable cooking spray

1 tablespoon olive oil

1 tablespoon all-purpose flour

1 1/4 cups low-sodium fat-free chicken broth

1/2 cup chopped green onions

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon hot sauce

2 cups firmly packed fresh baby spinach

  

1. Prepare Parmesan Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.

Note: Nutritional analysis includes 1/2 cup grits and about 1/3 cup sauce.

A southern favorite and a special treat from Southern Living 2011 

Photo: Jennifer Davick; Styling: Amy Burke

Yum

Lemon-Garlic Shrimp and Grits

Doesn't this sound so yummy with a little pinch of wow! This family has a new favorite recipe.

3/4 cup instant grits

Kosher salt and freshly ground black pepper

1/4 cup grated parmesan cheese

3 tablespoons unsalted butter

1 1/4 pounds medium shrimp, peeled and deveined, tails intact

2 large cloves garlic, minced

Pinch of cayenne pepper (optional)

Juice of 1/2 lemon, plus wedges for serving

2 tablespoons roughly chopped fresh parsley

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

* I used freshly grated parmesan cheese and opt out of the lemon juice. Hubby is not a big fan of lemon in savory dishes. 

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Yum

Andouille Sausage Jambalaya with Shrimp

Spicy Andouille Sausage, Shrimp, Creole seasonings in an awesome onion, celery, bell pepper tomato broth. Just serve over rice.

1 pound andouille sausage, sliced

1 tablespoon canola oil

2 (8-oz.) packages prechopped onion, celery, and bell pepper mix

4 garlic cloves, minced

1 tablespoon Creole seasoning

1 teaspoon dried thyme

2 (14.5-oz.) cans fire-roasted diced tomatoes

2 cups chicken broth

2 (3.5-oz.) packages boil-in-bag rice

1 pound medium-size raw shrimp, peeled and deveined

Chopped fresh parsley

Sliced green onions

Hot sauce (optional)

1. Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.

2. Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.

3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.

Note:

Tested with Swanson 100% Natural Chicken Broth.

Southern Living

JANUARY 2016

Yum

Crispy Shrimp Pasta

This Crispy Shrimp Pasta is bold in flavor. A winner in my home. 

4 oz fettuccine pasta

3/4 lb raw shrimp, peeled, deveined and tails removed

1 tsp kosher salt

1 tsp freshly ground pepper

2 tbsp flour

1 tbsp olive oil

1 tbsp butter

1 1/4 cups low-sodium chicken broth

1/2 cup whipping cream

1/2 tsp cajun seasoning

Cook pasta according to package directions.

Sprinkle shrimp with salt, pepper, and toss.

Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss.

Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side.

Remove to plate. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze.

Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.

Taste the sauce and add seasonings (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

Picture & Recipe from Kevin & Amanda 

Check them out they have a wonderful blog.

I'm not sure how my family came across this wonderful recipe but I did find it on Kevin & Amanda site.

Yum

Glazed Lime Shrimp

Simple dish with the tang of lime served with wild rice, just add a veggie.

1 1/2 lbs jumbo shrimp, peeled and deveined

2 tablespoons ginger preserves

Juice of 2 limes

1/2 cup coarsely chopped basil or parsley

In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp and stir-fry until partially cooked, 1 to 2 minutes. Stir in ginger preserves and cook until the shrimp are pink and firm, about 2 minutes more. Remove from the heat and toss with the lime juice and basil; season to taste with salt and pepper.

You can also skewer the shrimp and grill 3 minutes on each side over medium high heat.

I have never used the ginger preserves in this recipe. I'm a big fan of lime on my shrimp. I serve this dish over Uncle Ben's Wild Rice. Found this recipe in a magazine many, many years ago.

Photo Closet Cooking

Yum