Spicy Sriracha Shrimp and Broccoli

D and I discussed how 4 people eat 2 pounds of shrimp.  It seems like a lot.  So we only bought 1 pound.

Of course after he cooked it, we both thought it needed more broccoli.  And it was spicy.  We had with rice.

Spicy Sriracha Shrimp and Broccoli

Photo by ALB

Prep 10 mins
Cook 10 mins
Total 20 mins
Yield 4 servings


Adapted from bakerbynature 

Plump shrimp and crunchy broccoli are cooked in a delicious sriracha soy sauce. A quick and easy meal you're sure to love!

Ingredients
For the brown sauce:
4 tablespoons low-sodium soy sauce
1 tablespoon orange juice (fresh, preferably)
1 1/2 tablespoons sriracha hot sauce
1 tablespoon light brown sugar
1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
5 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon cornstarch
Additional Ingredients:
1 1/2 tablespoons sesame oil
1 pound medium shrimp, peeled and deveined
4 cups (about 2 large heads) broccoli florets -Next time add more

Instructions
For the Brown Sauce: In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.

To cook:
Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once!

3 WW Blue Points (my additions/subtractions at 4 servings)

Skillet Shrimp Fajitas

We had this in July. It was good.

Skillet Shrimp Fajitas

Photo by ALB

Prep Time: 10 mins
Cook Time: 27 mins
Total Time: 25 mins
From No.2 Pencil

Servings: 4

Ingredients
1 1/2 pounds of shrimp peeled and deveined, tails removed patted dry
1 yellow bell pepper sliced thin
1 red bell pepper sliced thin
1 orange bell pepper sliced thin
1 small red onion sliced thin
1 1/2 tablespoons of extra virgin olive oil divided
1 teaspoon of kosher salt
several turns of freshly ground pepper
2 teaspoons of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
lime
fresh cilantro for garnish
tortillas, warmed (not included in points)
Cheese and guacamole (not included in points)

Instructions
In a small bowl, combine salt, pepper, chili powder, garlic powder, onion powder, cumin and smoked paprika.

Heat 1 tablespoon of olive oil over high heat in a 12 inch cast iron pan.

Add onions and bell peppers and 1/2 of seasoning mixture. Cook for about five minutes, or until onions and bell peppers are tender.

Push onions and bell peppers to the side of the skillet to make room for the shrimp.

Add remaining olive oil to skillet, followed by shrimp and remaining seasoning mixture.

Saute shrimp until pink and cooked through.

Squeeze juice from one fresh lime over skillet and sprinkle with chopped cilantro. Serve in warm tortillas.

2 Smart Points (my additions/subtractions at 4 servings)

Creole Shrimp and Creamed Corn

I was very unsure of showing this recipe to D.  We both are not big shrimp and grits fan.  In fact, if there's a way to ruin shrimp, it would be to serve with grits.  But this seemed to have a lot of seasoning, and one bad meal every so often can't be that bad.

So D made it.  It was a lot of corn.  Because we don't have salt free Creole Seasoning, D played with the salt a little.  The Creamed Corn definitely needed a bit.  At first it was a bit too bland (the next day, the sweetness really came out).

The shrimp was very good.  Maybe a little more Creole on it.  But overall we both liked it enough to have again and play with the seasoning.

Creole Shrimp and Creamed Corn

Photo by ALB

ACTIVE TIME: 30 mins
TOTAL TIME: 30 mins
YIELD: Serves 4 (serving size: about 1 cup corn mixture and 1/2 cup shrimp mixture)- we got 3/4 shrimp mixture

In this fun twist on shrimp and grits, buttery creamed corn stands in for grits—a sweet and tasty surprise. The shrimp mixture takes on bold flavors from Creole seasoning, smoked paprika, thyme, and garlic—making for a robust mixture that’s complemented by the sweetness of the creamed corn. Aim for large shrimp here so the dish feels a little more special; we suggest 16/20 count shrimp or 10/15 count if you want them even bigger.

Ingredients 
7 ears fresh shucked corn (so much left-over corn, really only needed 6 ears)
1 1/2 cups 1% low-fat milk (used 2%)
2 tablespoons cornstarch
2 tablespoons butter, divided
3/4 teaspoon kosher salt, divided
1 pound raw large shrimp, peeled and deveined
1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)(used regular)
3/4 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons olive oil (used 1 TBSP)
1 cup halved grape tomatoes
1 tablespoon fresh thyme leaves
5 garlic cloves, minced
1/2 cup sliced green onions
1/4 cup dry white wine or chicken stock

Preparation 
Cut kernels from corn to equal 3 1/2 cups; reserve cobs. Set aside 1/2 cup kernels. Pulse remaining 3 cups kernels in a food processor until almost creamy, 5 or 6 times. Using dull side of a knife, scrape milk and pulp from cobs into a medium saucepan; discard cobs. Add processed kernels, milk, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tablespoons butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.

Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes. Add onions and reserved 1/2 cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.

NUTRITION INFORMATION (original recipe)
Calories: 430; Fat: 17.1 g; Sat Fat: 5.9 g; Mono Fat: 7.5 g; Poly Fat: 2 g; Protein: 25 g; Carbohydrate: 47 g; Fiber: 5 g; Cholesterol: 163 mg; Iron: 2 mg; Sodium: 649 mg; Calcium: 209 mg; Sugars: 17 g; Est. Added Sugars: 0 g

Cooking Light, AUGUST 2017

11 Smart Points (my additions/subtractions at 4 servings)

TORTILLA-CRUSTED SHRIMP

When I first saw this recipe, I thought it was going to be about Shrimp covered in Fritos, because of the Homesick Texan's little blurb about Fritos.  It wasn't, but that's ok.

I told D we should have this anyway, and he obliged.  He suggested Baked Tostitos, so that's what he did. He was going to sub some panko with that, but he just used the whole (6-1/2 oz) bag.  For some reason, I had decided this would be 2 servings.  Both D and I laughed during eating.  That is a lot.

We had with a salad.  As usual, a recipe from Homesick Texan that we will have again.

TORTILLA-CRUSTED SHRIMP

Photo by ALB

Yield: 4 servings
Author: Lisa Fain, HOMESICKTEXAN.COM

Ingredients
2 cups finely crushed tortilla chips (6 1/2 oz Baked Tostitos)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
¼ teaspoon cayenne
Kosher salt
1 pound medium shrimp, shelled and deveined
2 tablespoons all-purpose flour
2 large eggs
½ cup ketchup
1 teaspoon horseradish (more like a TBSP)
1/2 teaspoon chipotle chile powder
1 teaspoon freshly squeezed lime juice
Sliced lime, for serving

Instructions
Preheat the oven to 450°F and grease a baking sheet with cooking spray.

Season the crushed tortilla chips with the pepper, garlic powder, and cayenne. Taste and adjust the seasonings if needed, adding salt to taste. (Depending on the chips, I usually start with ¼ teaspoon.)

Lightly salt and pepper the shrimp then toss with the flour. (If using frozen shrimp that’s been thawed in cold water, pat down the shrimp with a paper towel before seasoning so they aren’t too wet.) Beat the eggs until bright yellow and place ½ cup of the crushed tortilla chips into a bowl. (You only start with 1/2 cup so you can refresh the chips as you dredge, which keeps them from becoming too clumpy.)

Working in batches, dip the flour-coated shrimp into the eggs then dredge in the tortilla chips. Place coated shrimp on the baking sheet. A quarter-way through the process, refresh the tortilla chip dredge with another ½ cup fresh crushed tortilla chips, then continue to dredge. Repeat the process until all the shrimp are coated.

Bake uncovered for 7 minutes, then remove the sheet from the oven and flip the shrimp over to the other side. Return to the oven and cook for 5-7 more minutes or until the coating is lightly browned and the shrimp are pink.

As they are baking, to make a chipotle cocktail sauce stir together the ketchup, horseradish, chipotle powder, and lime juice. Taste and add salt, if needed. After the shrimp are done, serve warm with the chipotle cocktail sauce and limes on the side.

11 Smart Points (my additions/subtractions at 4 servings)

Shrimp and Black Bean Tacos

These were very easy. That aside, they need some tweaking, but because they were easy, they will get it.

First we used white rice because that's what we had. Second, we combined the rice and beans.  We decided after the fact they needed some seasoning (see my additions for next time).

We had with a southwest salad.

Shrimp and Black Bean Tacos

Photo by ALB

YIELD Serves 4 (serving size: 2 tacos)

A little bit of the black bean liquid brings the chunky mash together. The mash also helps to hold all the filling in place.

Ingredients
2 teaspoons canola oil (didn't use)
3/4 pound medium shrimp, peeled and deveined
1 1/2 teaspoons ground cumin, divided
1/8 teaspoon ground red pepper
1 (15-oz.) can unsalted black beans
1/2 teaspoon chili powder
8 (6-in.) corn tortillas
1 cup hot cooked brown rice (used 1 cup cooked white rice)
1/2 cup fresh pico de gallo
1/4 cup sliced green onions
1 ripe avocado, thinly sliced
Fresh cilantro leaves
(Next time, lime juice, 1/4 C cilantro, 1/2 tsp salt)

Preparation
Heat oil in a large nonstick skillet over medium-high. Add shrimp, 1 teaspoon cumin, and pepper; cook 5 minutes or until done, stirring occasionally. Remove shrimp from pan. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Add beans (didn't do), reserved liquid (didn't do), 1/2 teaspoon cumin, and chili powder to pan; cook 3 minutes, mashing beans with a fork.

(Heated beans and added the Cup of rice mixing everything with the reserve liquid...add some lime juice, 1/4 C cilantro and 1/2 tsp salt next time).

Working with 1 tortilla at a time, heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side (or microwave those suckers). Divide bean (and rice mixture), rice, shrimp, pico, onions, and avocado evenly among tortillas. Garnish with cilantro leaves; serve immediately.

NUTRITION INFORMATION (from CL)
Calories: 408; Fat: 11 g; Sat fat: 1 g; Mono fat: 4.9 g; Poly fat: 2.2 g; Protein: 22 g; Carbohydrate: 61 g; Fiber: 11 g;Cholesterol: 107 mg; Iron: 2 mg; Sodium: 323 mg; Calcium: 138 mg; Sugars: 4 g

10 Smart Points (my additions/subtractions)

Cooking Light, DECEMBER 2016

Sausage and Shrimp Jambalaya

D's mom got me the The Homesick Texan's Family Table cookbook.  If a recipe on this site isn't from Cooking Light, it is usually from Homesick Texan. Her recipes are big on flavor, but not complex to make.  This is the first recipe we (D) made out of  the book.  It was pretty easy for a weekday night, and it had a lot of flavor.  The servings were big.  We used Johnsonville Andouille, but next time we both agreed that the Rajin' Cajun Andouille should be used.

I found the recipe on NPR's Website, so I shared it.  We would have again.

Sausage and Shrimp Jambalaya

Photo by ALB

From Lisa Fain, Homesick Texan.
Recipe from NPR Website
Serves: 5
Serving Size: 1.5 Cups

Ingredients
1 teaspoon vegetable oil or bacon grease
1 yellow onion, diced
2 jalapeños, stemmed, seeded, and diced
1 bell pepper, seeded, stemmed, and diced
4 cloves garlic, minced
4 pieces (12 to 14 ounces total) Andouille or other smoky sausage, sliced into rounds
2 (14.5-ounce) cans diced tomatoes
½ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon cayenne
2 cups chicken broth
1 cup rice (uncooked)
1 pound medium shrimp, peeled and deveined
1 teaspoon smoked paprika
4 green onion, green part only, chopped
salt (to taste...for Nutritional Information, I used 1/4 tsp)

Instructions
In a 4-quart pot or large, deep skillet, heat the oil over medium-low heat. Add the onion, jalapeños, and bell pepper, and cook, occasionally stirring, until the onions are translucent and the peppers are softened, 7 to 10 minutes. Stir in the garlic and sausage, and continue to cook, occasionally stirring, until the sausage begins to crisp, about 5 minutes more.

Add the tomatoes (do not drain the cans), parsley, thyme, oregano, cayenne, chicken broth, and rice. Stir until well combined, turn the heat up to high, and bring to a boil. Then turn the heat down to low, cover the pot, and cook until the rice is tender and has absorbed a lot of the liquid, 20 to 25 minutes.

Remove the lid and stir in the shrimp. Cook until the shrimp is pink, about 5 minutes. Stir in the smoked paprika and green onions, and then adjust the seasonings and add salt to taste. Serve immediately.

Nutritional Information (from My Fitness Pal)
Servings 5.0; Amount Per Serving
Calories: 477; Total Fat: 24 g; Saturated Fat: 7 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 169 mg; Sodium: 1440 mg; Potassium: 125 mg; Total Carbohydrate: 30 g; Dietary Fiber: 3 g; Sugars: 7 g; Protein: 31 g

Shrimp and Chicken Gumbo

This was an odd recipe.  It wasn't horrible, but it really had no zing. It had heat, but not was not flavorful.  Since I didn't make it, I don't know what D should do to make it better.  I did like the ratio of meat to vegetables. You pretty much got a shrimp or some chicken in every bite.

Definitely needs some tweaking.  But I would have again.

Shrimp and Chicken Gumbo

Photo by ALB

Yield: Serves 8 (serving size: 1 1/2 cups)

Ingredients
6 tablespoons canola oil, divided
3/4 pound skinless, boneless chicken thighs
3/4 cup all-purpose flour
3 cups sliced fresh or frozen okra
2 cups chopped onion
1 1/2 cups chopped seeded poblano chile
1 cup chopped celery
10 garlic cloves, chopped
1 cup dry white wine
4 cups unsalted chicken stock
2 cups water
2 teaspoons ground red pepper
1 3/4 teaspoons kosher salt
1 (14.5-ounce) can unsalted petite diced tomatoes, drained
3/4 pound medium shrimp, peeled and deveined
1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
1/3 cup thinly sliced green onions

Preparation
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.

2. Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.

Nutritional Information
Amount per serving
Calories: 430; Fat: 15 g; Satfat: 1.3 g; Monofat: 7.3 g; Polyfat: 3.5 g; Protein: 23 g; Carbohydrate: 48 g; Fiber: 5 g; Cholesterol: 94 mg; Iron 3 mg Sodium: 558 mg; Calcium: 102 mg

Cooking Light, MARCH 2015

Southwest Shrimp and Corn Chowder

I think Cooking Light emailed me this recipe.  I'm glad they did.  It was pretty hearty, and had a lot of flavor.  It wasn't spicy at all, but very bone-warming.

The only thing I would add to this is more cumin.  It really didn't taste "Southwest" to me.

We had with Cheese Quesadillas.

Southwest Shrimp and Corn Chowder

Photo by ALB

Yield: 6 servings (serving size: about 1 cup)

Ingredients
2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about 1 small)
1 (4.5-ounce) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 1/2 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin (add more)
1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
1 pound peeled and deveined small shrimp
2 tablespoons chopped fresh cilantro

Preparation
1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Nutritional Information
Calories: 212; Fat: 6.7 g; Sat fat: 3.4 g; Mono fat: 1.5 g; Poly fat: 0.7 g; Protein: 19.3 g; Carbohydrate: 18.3 g; Fiber: 2.2 g; Cholesterol: 130 mg; Iron: 2.5 mg; Sodium: 702 mg; Calcium: 131 mg

Cooking Light, APRIL 2009

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Considering I hate peas, I'm not sure how I came across this recipe and marked it to have.  But I did.  I asked D to replace the Peas with Broccoli, which he did.

I think it was easy to make. It tasted good.  The only issue was that we had was we were both still hungry after we ate it.  But overall we both would have again.  It was better cold than at room temperature.

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

This herby pasta salad is perfect for a picnic or potluck gathering; double the recipe to serve a crowd. Medium shell-shaped pasta will also work in place of orecchiette.

Photo by ALB

Yield: 4 servings (serving size: 1 1/2 cups)
Total time: 30 Minutes
Recipe Time
Hands-on: 30 Minutes
Total: 30 Minutes

Ingredients
8 ounces uncooked orecchiette pasta
1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas (used Broccoli)
1/2 pound medium shrimp, peeled and deveined
1 cup thinly sliced radishes
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free buttermilk
3 tablespoons minced fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, minced

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.

2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.

Nutritional Information
Calories: 340; Fat: 3.4 g; Sat fat: 0.4 g; Mono fat: 0.3 g; Poly fat: 1.5 g; Protein: 22.2 g; Carbohydrate: 54.7 g; Fiber: 4.7 g; Cholesterol: 86 mg; Iron: 4.1 mg; Sodium: 585 mg; Calcium: 84 mg

Cooking Light, JUNE 2011

Black Bean Soup with Tequila Shrimp

No clue where I found this one, but it had tequila, shrimp, and black beans, so how can it be bad.  D made it and we both liked it.  It was chunky, which usually our black bean soups are more pureed.

Would have again.

Black Bean Soup with Tequila Shrimp

Yield: Makes 4 servings

Photo by ALB

Ingredients
2 tablespoons plus 1 teaspoon olive oil, divided
1 teaspoon ground chipotle chile, divided
3/4 teaspoon kosher salt, divided
1/2 pound extra-large shrimp, peeled and deveined with tails on
1 large onion, finely chopped
1 small red bell pepper, seeded and finely diced
3 large garlic cloves, minced
1 teaspoon ground cumin
2 (15-ounce) cans black beans, drained and rinsed
2 cups lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
3 tablespoons white tequila
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro
Tortilla chips

Preparation
1. Combine 2 teaspoons oil, 1/2 teaspoon ground chipotle, and 1/4 teaspoon salt in a shallow dish. Add shrimp, tossing to coat.

2. Heat 1 tablespoon oil in a 4-quart saucepan over medium heat. Add onion and bell pepper; sauté 3 minutes or until soft. Add garlic, cumin, and remaining 1/2 teaspoon ground chipotle; sauté 1 minute. Stir in beans, broth, black pepper, and remaining 1/2 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer 3 minutes.

3. Transfer 1 cup soup to a blender; puree until smooth. Stir smooth mixture into soup; keep warm.

4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 minute. Turn and cook 1 more minute. Remove from heat; add tequila, tossing shrimp to coat.

5. Stir juices from shrimp, lime juice, and cilantro into soup. Ladle soup into bowls, and top with shrimp. Serve with chips; garnish, if desired.

Nutritional Information (from MyFitnessPal)
Calories: 389; Total Fat: 10 g; Saturated Fat: 1 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 110 mg; Sodium: 1225 mg; Potassium: 89 mg; Total Carbohydrate: 42 g; Dietary Fiber: 12 g; Sugars: 4 g; Protein: 25 g;

From Coastal Living

Shrimp and Brie Linguine

Another 5 Star recipe that we didn't like.  On paper, it looked like at least I would.  I love brie, I love shrimp, and everything else (but the olives).  However when it all came together, there was too many textures.  I thought the sun-dried tomatoes and the regular tomatoes was odd.  The basil and the Brie fought each other for the strongest flavor.

Basically, we aren't having again.

Shrimp and Brie Linguine

Photo by ALB

Yield: Makes 4 to 6 servings

Ingredients
8 ounces Brie cheese, rind removed, if desired
1/4 cup sun-dried tomatoes in oil, coarsely chopped
2 tomatoes, seeded and chopped
1/3 cup pitted Kalamata olives, chopped (didn't use)
2 garlic cloves, minced
1 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil (used 2 TBSP)
8 ounces uncooked linguine
1 pound peeled and deveined shrimp
Freshly grated Parmesan cheese

Preparation
Cube Brie and combine with next 7 ingredients in a bowl. Cover and let stand about 1 hour.

Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp. Cook 2 minutes or until shrimp are done.

Drain pasta and shrimp, and immediately toss with Brie mixture. Serve immediately with fresh Parmesan.

Coastal Living OCTOBER 2005

Shrimp Vodka Pasta

I liked this a lot.  D made it while I was getting my haircut.  The portion size was big and I liked the creaminess.  He said it was easy to make.

Would have again.

Shrimp Vodka Pasta

A simple vodka-marinara sauce is tossed with refrigerated fettuccine and sauteed shrimp and for a quick and filling one-dish entree.

Yield: Serves 4 (serving size: 1 1/4 cups)
Hands-on:18 Minutes
Total:18 Minutes

Ingredients
9 ounces refrigerated fettuccine (used 12 oz dried) 1 tablespoon olive oil, divided
12 ounces large shrimp, peeled and deveined
3 garlic cloves, thinly sliced

Photo by: José Picayo

1/3 cup vodka
1 1/3 cups lower-sodium marinara sauce
1/3 cup chopped fresh basil, divided
1/4 cup heavy whipping cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation
1. Cook pasta per directions. Drain.

2. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add shrimp; sauté for 4 minutes or until done. Remove shrimp from pan.

3. Add 1 1/2 teaspoons oil and garlic to pan; sauté 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.

Nutritional Information
Calories: 427; Fat: 12.6g; Saturated fat: 4.9g; Monounsaturated fat: 4.8g; Polyunsaturated fat: 1.4g; Protein: 24.6g; Carbohydrate: 60.1g; Fiber: 2.4g; Cholesterol: 184mg; Iron: 2.2mg; Sodium: 632mg; Calcium: 65mg

Cooking Light APRIL 2012

Chipotle Shrimp Coleslaw

So this recipe came up on my Facebook from Homesick Texan.  I love her website, and like most of the things D and I have made.  We were supposed to have this Wednesday, but D made something else.  Thursday, no one felt like peeling shrimp. Same thing on Friday.  On Saturday we finally peeled the shrimp and D made the rest.

It was very good.  A little kick but nothing crazy.  I would have again.  However for left-overs the flavor went away.  Still would have again.  Probably as a side though because the calories weren't high.

Chipotle Shrimp Coleslaw

Photo by ALB

Ingredients
1 pound small shrimp, peeled and deveined (next time, buying cooked and peeled)
1 tablespoon kosher salt (only needed 1/4 tsp)
8 cups shredded red cabbage (used green cabbage because red was $6/lb)
1/4 cup chopped cilantro
2 cloves garlic, finely minced (used 4)
1/4 medium red onion, diced
1/4 cup mayonnaise (used Hellman's light)
2 tablespoons lime juice
1 tablespoon red wine vinegar
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chile powder
1/4 teaspoon ground cumin

Method:
Bring a medium pot of water to a boil, then add the shrimp and salt (didn't add salt). Cook until light pink and firm, about 1 to 2 minutes, then drain.

In a large bowl, stir together the cooked shrimp, (added 1/4 tsp of salt), cabbage, cilantro, garlic, and red onion. Whisk together the mayonnaise, lime juice, red wine vinegar, smoked paprika, chipotle chile powder, and cumin, then stir the dressing into the cabbage until everything is well combined. Adjust seasonings and add salt to taste.

Chill for at least one hour before serving.

Yield: 4 servings (2 Cups each)

Note from Homesick Texan: I find that a 1 1/2-pound to 2-pound red cabbage usually yields about 8 cups.

Nutritional Information from Myfitnesspal.com
Calories: 181; Carbs: 10; Fat: 5; Protein: 21; Sodium: 407; Fiber: 4

Ingredients used for Nutritional Information
Aldi - Sea Queen - Medium Shell on Raw Shrimp, 1 container
Kroger - Coarse Kosher Salt, 0.25 tsp
Green Cabbage - Fresh Raw Cabbage, 8 cup (70g) shredded
Cilantro - 1 Cup, 0.25 Cup
Garlic - Garlic (1 Clove, Raw) Net Carbs, 4 clove (3g)
Onion Red - Veggie - Fresh, 0.25 red onion (medium/.75 cup)
Hellmanns Light Mayo - Mayonnaise, 4 tbsp
Fresh - Lime Juice, 2 tbsp
Vinegar, Red Wine - Pompeian Gourmet Premium, 1 Tbsp (15ml)
Penzey's Spices - Paprika - Smoked Spanish Style, 1/2 tsp
Generic - Mccormick Chipotle Chile Powder, 0.25 Tsp
Spices - Cumin, 0.25 tsp

Shrimp Pasta with Creamy Chipotle Sauce

D found this recipe on moderncomfortfood.com.  He must have had a craving for something he found. 

Anyway, he made it.  It was pretty good.  But it was not spicy.  For lunch the flavor melded more, and got a little more heat, but still not a lot.  He used 2 chipotles.

I'd say we could have again, but back off on the onions.  There seemed to be a lot. Or I just managed to get all of them.  Using fat-free half and half would reduce the calories by 60/serving.

Shrimp Pasta with Creamy Chipotle Sauce

Ingredients
8 ounces dried pasta (linguine, fettuccine, etc.)
1 tablespoon vegetable oil (used 1 TBSP butter)
1 small onion, chopped
2 garlic cloves, peeled and minced (used 6)
1 small bell pepper, cored, seeded, and sliced
4-5 small fresh plum tomatoes (or 10 cherry tomatoes), stem ends and seeds removed, sliced (used 3 large)
1 or more canned chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce (used 2)
1/2 teaspoon cumin
1 pound peeled large shrimp
2 teaspoons fresh lemon juice
1 1/2 cups half-and-half, light cream, or evaporated milk (used regular half-and-half)
1/4 cup chopped fresh cilantro (coriander greens, dhania, etc.)
Salt and pepper, to taste
(Optional) 1/4 cup grated cotija or parmesan cheese (used 1/8 C of parm)

Preparation
Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside.

Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes.

Reduce the heat to medium-low and stir in the chipotle(s), shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3-4 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotles to suit your taste.

Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese, if used, and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish.

Serves 4 as a main course.

Nutritional Info per serving (from Myfitnesspal.com)
Calories: 501; Carbs: 54; Fat: 15; Protein: 29; Sodium: 506; Fiber: 4

Ingredients used to calculate
Barilla - Linguini- Original, 8 oz
Onions - Raw, 1 small
Garlic - Raw, 6 clove
Countryside Creamery (Aldi) - Sweet Cream Butter Salted, 1 Tablespoon (14g)
Vegetable - Green Bell Pepper (Raw), 1 Cup, chopped (149 g)
Tomato - Plum (Medium), 4 medium
Herdez - Chipotle Pepper In Adobo Sauce, 2 pieces
Spices - Cumin, 0.5 tsp
Aldi - Sea Queen - Large Cooked Shrimp, 16 oz (114g)
Mc Realemon - Lemon Juice, 2 teaspoon
Aldi Friendly Farms - Half &Half, 24 tbsp
Cilantro - 1 Cup, 0.25 Cup
Aldi Priano - Parmesan Cheese - Freshly Shredded, 1/8 cup
Kroger - Coarse Kosher Salt, 1/4 tsp
Spices - Pepper, black, 0.5 tsp

Corn and Shrimp Bisque

So D and I were on vacation and I had crab bisque.  He said I should find a bisque recipe.  So I did.

I showed him this one.  He said that he would make it for Monday. I thought it was a little labor intensive but he said it was fine.  He said the hardest part of the recipe was not throwing the shrimp shells in the trash. And that a lot of bowls were involved. 

He added some more sherry to get it more bisque-y tasting.  It was really good.  Would have again. 

We had with Basic Beer Cheese Bread.

Corn and Shrimp Bisque

Photo by ALB

Nothing goes to waste in this recipe, since the shrimp shells and corn cobs make a delicate stock for the soup.

Yield: 6 servings (serving size: 1 1/4 cups)

Ingredients
2 pounds unpeeled large shrimp
4 ears corn
Cooking spray
2 cups coarsely chopped onion
5 cups water
1 bay leaf
1 fresh thyme sprig
1 tablespoon butter
2 tablespoons tomato paste
1/4 cup dry sherry (used 1/3 C)
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1 cup half-and-half

Preparation
Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.

Remove kernels from ears of corn to measure 2 cups, and set aside. Reserve the corn cobs.

Heat a stockpot coated with cooking spray over medium-high heat. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. Add corn cobs, water, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer 30 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids.

Melt butter in a large nonstick skillet over medium heat. Add corn kernels; cook 2 minutes, stirring frequently. Add tomato paste; cook 2 minutes, stirring frequently. Combine sherry and flour, stirring with a whisk to form a slurry. Add slurry to pan; cook 1 minute, stirring constantly. Add shrimp stock, salt, and pepper; bring to a simmer. Cook 4 minutes or until bisque starts to thicken, stirring frequently. Add shrimp; cook 3 minutes or until shrimp are done. Stir in half-and-half; serve immediately.

Nutritional Information
Calories: 302; Calories from fat: 27%; Fat: 9.1g; Saturated fat: 4.4g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.4g; Protein: 34.5g; Carbohydrate: 17.1g; Fiber: 1.8g; Cholesterol: 255mg; Iron: 4.3mg; Sodium: 764mg; Calcium: 136mg

Cooking Light AUGUST 2003

Spicy Shrimp Sliders with Celery Mayonnaise

D made these the other day.  They were pretty good.  They had a good kick and the mayonnaise felt a little indulgent.  I would definitely have again.

We had with fries.

Spicy Shrimp Sliders with Celery Mayonnaise

Sustainable Choice: For a "best choice" purchase, look for U.S. Pacific white shrimp farmed in recirculating systems or inland ponds.

If you prefer a milder sandwich, omit the ground red pepper.

Yield: Serves 4 (serving size: 2 sliders)

Ingredients
2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger

24 medium shrimp, peeled and deveined (about 12 ounces)
1/2 teaspoon kosher salt, divided
8 (1 1/4-ounce) wheat slider buns
2 tablespoons finely chopped celery
3 tablespoons canola mayonnaise
1 tablespoon plain 2% reduced-fat Greek yogurt
2 teaspoons finely chopped shallots
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
8 small Bibb lettuce leaves

Preparation
1. Preheat broiler.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Keep warm.

3. Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds or until toasted. Combine celery and next 4 ingredients (through juice) in a medium bowl; stir in remaining 1/4 teaspoon salt and pepper. Place 1 lettuce leaf on bottom half of each bun. Top with 1 tablespoon mayonnaise mixture and 3 shrimp. Cover with top halves of buns.

Nutritional Information
Calories: 324; Fat: 10.6g; Saturated fat: 0.5g; Monounsaturated fat: 4.9g; Polyunsaturated fat: 4.2g; Protein: 22.3g; Carbohydrate: 36.4g; Fiber: 2.5g; Cholesterol: 107mg; Iron: 2.2mg; Sodium: 704mg; Calcium: 139mg

Cooking Light JULY 2013

Cajun Shrimp Pastalaya

So my friend Guilllera posted this the other day. She got is from Beazell's Cajun Seasoning page. I looked at it and went, "MMMM" and shared it to D's page. He made it.

It wasn't very spicy, but it did have a lot of flavor. I definitely enjoyed it and wanted it again.

Cajun Shrimp Pastalaya

Ingredients
1 tablespoon EVOO (extra virgin olive oil)
1/2 lb. Shrimp, peeled and deveined
1/2 lb. Andouille sausage, diced
1/2 cup onion, coarsely chopped
1/2 cup red & yellow bell peppers, coarsely chopped
2 teaspoons of minced garlic
2 (14.5 ounce) cans of diced tomatoes, undrained
1/4 cup of water
1 tsp. dried thyme
1 tsp. dried basil
2 tsp. Beazell's Cajun seasoning or to taste
1 Tbsp. butter
1 green onion, sliced
Salt, to taste
Parmesan cheese
2 cups dry medium pasta shells, cooked

Preparation
Heat EVOO in a large Dutch oven. Place shrimp in the pot and sprinkle with Beazell's Cajun Seasoning. Cook them about 5 minutes or until pink, then remove them and set aside. Add the sausage and brown it on all sides and then remove it from pot and set aside. Add the onion and bell peppers and cook for about 5 minutes, or until tender and wilted. Add the minced garlic.

Stir in the diced tomatoes and 1/4 cup water; bring to a boil. Once boiling, add the sausage, thyme, basil and Beazell's Cajun Seasoning, return to boil; reduce to medium low, cook for 5 minutes. Stir in your cooked shrimp. Cook another 5 minutes to blend the flavors. Stir in the butter and green onion. Taste, add salt and adjust Beazell's Cajun Seasoning as needed.

Serve over your cooked pasta shells. You can top this with Parmesan cheese!

Gazpacho with Shrimp and Avocado Relish

I thought I found this recipe when I was looking for a new recipe for cucumber.  Turns out it was not the same recipe but this one will do. It was very good.

D and I made this together.  We sort of followed the recipe...all the ingredients stayed the same, but I like chunky gazpacho, so we didn't puree everything.  It was very easy.

We would have again. We had with Corn Bread.

Gazpacho with Shrimp and Avocado Relish

Photo by ALB

Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.

Yield: 4 servings (serving size: 1 cup soup and about 1/3 cup relish)
Prep time:30 Minutes

Ingredients
Soup:


1 pound peeled and deveined large shrimp
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
3 tablespoons chopped red onion
2 tablespoons fresh lemon juice
3/4 teaspoon salt (didn't use)
1/2 teaspoon hot pepper sauce
1 pound plum tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove
1 (11.5-ounce) can low-sodium vegetable juice (used Zing Zang), and added more, at the end

Relish:
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 ripe peeled avocado, diced

Preparation
1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.

2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender (we chopped the red bell pepper, cilantro, onion, and cucumber and put the rest of the ingredients (not shrimp) in the blender); process until smooth. Stir in shrimp.

3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

Nutritional Information
Calories: 250; Fat: 9g; Saturated fat: 1.4g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 1.7g; Protein: 26g; Carbohydrate: 17.5g; Fiber: 6.2g; Cholesterol: 172mg; Iron: 3.9mg; Sodium: 675mg; Calcium: 105mg

Cooking Light AUGUST 2009

Spicy Shrimp and Fettuccine

This reminded us of a creamy Spicy Clams in Red Sauce except with Shrimp.  It was good.  It looked easy.  I would have it again.  It wasn't as good as a left-over, but it is seafood and I don't like seafood as left-overs.  Still I would have again.

We had with a salad.

Spicy Shrimp and Fettuccine

This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets. Total cost: $8.30/Cost per serving: $2.08. (The cost is based on the amount of products used in the recipe.)

Yield: 4 servings

Ingredients
8 ounces uncooked fettuccine

Photo by: Becky Luigart-Stayner;
Leigh Ann Ross

1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain.

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Nutritional Information
Calories: 414; Calories from fat: 19%; Fat: 8.7g; Saturated fat: 2.5g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 1.3g; Protein: 34.1g; Carbohydrate: 49.4g; Fiber: 3.3g; Cholesterol: 180mg; Iron: 5.1mg; Sodium: 494mg; Calcium: 153mg

Cooking Light OCTOBER 2007

Southwestern-Style Shrimp Taco Salad

I liked this one.  It was fresh, crisp and pretty much said, "Hello, Spring!"  I was going to make it but we didn't have some of the ingredients so D had to stop and get them.  So he made it.

I would add a bit more lettuce, but definitely would have again.

Southwestern-Style Shrimp Taco Salad 

Photo by ALB

Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad.

Yield: 6 servings (we made it 4 servings)

Ingredients
1/4 cup fresh lime juice

2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce (we had 2 cups)
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)

Preparation 
1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture (didn't do...mixed it with the sour cream), and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream (mixed it with the lime mixture) and diced avocado (just threw in the salad) in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Nutritional Information (for 6 servings)
Calories: 228 Fat: 8.5g Saturated fat: 1.8g Monounsaturated fat: 4.4g Polyunsaturated fat: 1.4g Protein: 16.2g Carbohydrate: 25.5g Fiber: 4.5g Cholesterol: 91mg Iron: 2.7mg Sodium: 327mg Calcium: 79mg

Cooking Light MAY 2010