Fiesta Tortilla-Shrimp Casserole for Dinner!

 

If you’re hooked on  Mexican-inspired flavors and shrimp,  I’ve got the perfect dish for your dinner!

 

You may think this casserole that's loaded with shrimp, tortillas, corn, and green salsa is a bit strange with its mix of ingredients, but it’s truly delicious.  

 

Spicy Garlic-Lime Shrimp with Grits

Remember what Bubba Gump said?

"Shrimp is the fruit of the sea. 
You can barbecue it, boil it, broil it, 
bake it, sauté it. 
There's uh, shrimp-kabobs, 
shrimp creole, shrimp gumbo. 
Pan fried, deep fried, stir-fried."

And then there's this dish that has all the right ingredients: ~ Spicy Garlic-Lime Shrimp!

Cajun Shrimp and Crabmeat Étouffée, a Taste of NOLA!

Bring a taste of The Big Easy
to your dinner table with this
delicious spicy dish!

 

French for “smothered,” étouffee (ay-too-fay) is one of the tastiest dishes of Southern Louisiana cuisine.  It's a classic New Orleans dish that sounds fancy, and one that you should try if you haven't.

Delicious Garlic Shrimp and Pasta w/Vegetables

This is a 

lick-your-plate-clean 

sort of dish!

With a pound of shrimp, a box of pasta and assorted veggies, you can have dinner on the table in less than a half hour!

Not only it this recipe easy, it’s a healthy protein-rich dish too.  The omega-3 fat acids in the seafood boost immune function and regulate inflammation.  The vegetables are filled with important sources of many nutrients, including potassium, dietary fiber, folic acid, and vitamins A and C.

Rotini is corkscrew-shaped pasta.  The names comes from a 17th-century Italian word meaning “small wheels.”  It originated in Northern Italy and the tight twists help them retain a wide variety of sauces better than some other pastas.  

Colloquially, they may be called “Scroodle Noodles”  or “Scroodle Macaroni,”  or just plain “corkscrews,” like I call them.

Be sure though, there’s no skimping on taste here ~ this dish will fill you up, without weighing you down!

It makes Monday night dinner seem more like Saturday night!

Garlic Shrimp and Pasta w/Vegetables

Ingredients:

12 ounces rotini pasta
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 pound raw shrimp, peeled, deveined, tails removed 
1 teaspoon red pepper flakes, divided
1 teaspoon salt, divided
1 teaspoon seasoned pepper, divided
12 ounces frozen broccoli florets, thawed and drained
16 ounces frozen mixed vegetables of your choice, thawed and drained
½ cup white wine
Zest and juice of 1 large lemon
Chopped fresh parsley, garnish

Method:

In a large pot of boiling salted water, cook pasta 5 minutes less than al dente,  reserving ½ cup of pasta water.
Meanwhile, heat oil in a large skillet over medium high heat.
Add garlic and cook until fragrant, about a minute.
Add shrimp and sprinkle with ½ teaspoon each of red pepper, slat and seasoned pepper. 
Sauté, just until cooked through (a little pink and opaque),  and stirring to coat with seasonings, about 3-4 minutes.
Transfer to a bowl and set aside.
Heat remaining oil over medium heat.
Add vegetables, and remaining salt and peppers.
Sauté until heated through, 4-5 minutes.
Add wine and return shrimp to skillet, cook 2 minutes.
Stir in lemon zest and juice.
Add pasta to the skillet and toss to combine, adding ¼ cup or more of reserved pasta water if needed.
Adjust to desired seasonings and consistency with pasta water.
Transfer to a large serving bowl, garnish with parsley.
Serves 6
Printable recipe



Enjoy!

Garlic-Herb Shrimp on the Grill

Nothing beats grilling in the summer

and this is 

another great recipe 

for your grill!

Super simple, is this recipe that comes together quickly and easily, all the better for you to enjoy another summer evening!

Lemon juice and herbs are exactly what puts this shrimp over the top.  Serve it with fresh steamed broccoli, corn on the cob or rice, or grilled veggies, the choices are endless.

Ready to move on to the grill!

You may prefer to peel the shrimp before grilling; however, cooking the shrimp with the shells on makes them remarkably flavorful ~ just peel and dig in at the table!


Garlic-Herb Shrimp on the Grill
Printable recipe

Ingredients:

1½ pounds large unpeeled shrimp
½ cup extra-virgin olive oil
¼ cup lemon juice
3 tablespoons garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoons chopped fresh rosemary

Method:

Using kitchen shears of a paring knife, cut through shells along the back of each shrimp.
In a small bowl, combine remaining ingredients and place in a resealable plastic  bag.
Seal bag, making sure all shrimp is covered with marinade.
Refrigerate for 1 hour.
Heat grill.
Remove shrimp from marinade, wiping off excess.
Grill until opaque, 2-3 minutes per side.
Serve as is or with your favorite sauce.



Enjoy!

New Orleans Barbecued Shrimp

There is a huge 

Wow!

  

factor with this shrimp dish!

This recipe, the source is a mystery to me; for shrimp on the grill is super simple and comes together easily. 

Shrimp marinates in a zesty sauce of garlic, lemon juice, oregano and parsley, plus a little sweet chili sauce, with a sprinkling of crushed peppers and hot sauce for heat.  Then its all quickly grilled to perfection.

I will be making this again soon for Bill to grill ~ we thought it was simply delicious!

With a side of stone-ground garlic grits ~ it doesn't get much better than this!


New Orleans Barbecued Shrimp
Printable recipe

Ingredients:

1 pound raw large shrimp (21-25 per pound)
2 tablespoons olive oil
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 cloves garlic, minced
1 teaspoon minced fresh parsley
½ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
¼ teaspoon hot pepper sauce

Method:

Wash shrimp well, using a pair of kitchen shears or knife, cut through the shell along the back of each shrimp, peel and devein.
Pat dry and place in a resealable bag.
Combine remaining ingredients in a small pan, simmer for 10 minutes; cool.
Pour marinade over shrimp, seal bag and shake to coat shrimp.
Refrigerate 1 hour, turning bag once.
Heat grill on high heat.
Remove shrimp from marinade, wiping off excess.
Grill until opaque throughout, 2-3 minutes per side.
Serves 4
  

Enjoy!


And a shout out to Kris Bryant!!!   He made MLB history last night with a 3 Home Run and 2-double performance!  

Shrimp Fra Diavolo

To Italians, it’s Shrimp Fra Diabolo, “Brother Devil,” due to the heat from red pepper flakes.  Simply put, it’s spicy shrimp with onions and tomatoes in a garlic wine sauce.


No rich creamy oily heavy sauce here; this sauce is light, but a little fiery.  
After reading comments about Giada De Laurentiis’ recipe, I adapted it a little and kicked it up a notch with Old Bay Seasoning, an extra teaspoon of red pepper flakes, and a sprinkling of sugar to counteract the acidity of the tomatoes.  Don't know why I just can’t leave a recipe alone…


Spicy is a good thing ~ this little dish delivers with a bang.  

And, Woo Hoo!  Bill is liking spicy more and more.  Most people serve this over pasta, I opted for rice; polenta would be delicious too.  

This is a great shrimp dish that’s easy to make for a quick meal after a busy day, that’s good enough for company too.

I say it’s “molto delizioso!”

Shrimp Fra Diavolo

Adapted

Ingredients:

1 pound medium shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
2 teaspoons dried crushed red pepper flakes
2 teaspoons Old Bay Garlic and Herb Seasoning
3 tablespoons olive oil, divided
1 large onion, sliced
1 (14½-ounce) can diced tomatoes
1 teaspoon sugar
1 cup dry white wine
3 garlic cloves, chopped
¼ teaspoon dried oregano flakes
3 tablespoons chopped parsley

Method:

Toss shrimp in a medium bowl with 1 teaspoon salt, red pepper flakes and Old Bay Seasoning.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add shrimp and sauté for a minute, toss and continue cooking until just cooked through, about 1-2 minutes.
Transfer shrimp to a large plate, set aside.
Add remaining oil to skillet.
Add onion, sauté until translucent, about 5 minutes.
Add tomatoes with their juice, sugar, wine, garlic and oregano.
Simmer until sauce thickens slightly, about 10 minutes.
Return shrimp and any accumulated juice to the tomato mixture, and cook for a minute  so the flavors meld together.
Stir in parsley, season with more salt, to taste.
4 servings

Bon Appetito!



 

A Lighter Shrimp Scampi w/ Zucchini Noodles

I bought a mandolin years ago, and after one use, kicked it to the garage.  I just knew my fingers would be shredded!

Then, I moved on ~ to the spiralizer train ~ owning one of the best kitchen gadgets I’ve come across in a while, the Spirooli!  

It cuts, slices, shreds, or spirals the veggies and fruit in no time at all ~ making it the perfect tool for all the great summer veggies, and this delicious shrimp scampi dish.

Some of the best recipes are handed from friend to friend, and that’s how I learned of this recipe.  It’s a light version of shrimp scampi, with zucchini substituting for the pasta.  I spiraled the zucchini into lasagna noodle sized ribbons, instead of spaghetti sized.  Adjust the garlic and red pepper flakes to your liking.  

Not a "colorful pic," but it makes up for it in deliciousness!

This is easy, packed with delicious good flavors, and it’s fun to make using a spiralizer!  In another words, the Spirooli and this recipe are keepers!

Light Shrimp Scampi w/ Zucchini Noodles

Ingredients:

1 pound shrimp, shelled and deveined

2 tablespoons olive oil
2 tablespoons garlic, minced
¼ teaspoon crushed red pepper flakes
Salt and seasoned pepper, to taste
¼ cup white wine, or fish or vegetable stock
2 tablespoons lemon juice
2 zucchini, cut into thin noodle-like strips
Parmesan cheese, for garnish

Method: 

Heat olive oil in a large sauté pan over medium-low heat.

Add garlic and red pepper flakes, cook for 1 minute.
Place shrimp in the pan, season with salt and pepper; cook until pink, about 3 minutes.
Transfer shrimp to a bowl using a slotted spoon, keep warm.
Increase liquid remaining in pan to medium heat.
Add wine and lemon juice, cook for 2 minutes.
Add zucchini and cook, stirring occasionally, for 2 minutes.
Return shrimp to skillet, toss to combine and heat through.
Season with salt and pepper.
Serve with Parmesan sprinkled over top.
2-4 servings  

ENJOY!

Disclaimer:  The opinions expressed here about the product represent my own, just my opinions, no more, no less.

Shrimp and Broccoli Scampi

Scampi is the Italian word for “prawn.”  It’s also the name for an Italian-American dish called Shrimp Scampi, referring to shrimp that has been cooked in garlic butter or oil, plus a splash of wine.  It’s topped over pasta, which soaks up the delicious sauce.  

This is a lighter version that is every bit as good, substituting chicken stock and lemon juice for wine, and cutting out the butter and back on the oil. 

If you keep a bag of shrimp in the freezer, and broccoli as well, like I do; then, you have the ingredients on-hand for a quick dish for dinner to go along with a green salad and hot garlic bread!

Shrimp and Broccoli Scampi

Ingredients: 
8 ounces thin spaghetti

12 ounces broccoli florets
Cooking spray
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
12 cloves garlic, minced
1 cup unsalted chicken stock
1 tablespoon water
1 tablespoon cornstarch
¼ cup finely chopped parsley
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon pepper
¼ cup grated Parmesan cheese

Method:

Cook pasta according to package directions, omitting salt.
Add broccoli in the last 2 minutes of cooking; drain well.
Heat large skillet over high heat and coat pan with cooking spray.
Add shrimp, cook 2 minutes on each side; remove from pan.
Heat butter and oil in pan over medium-low heat.
Add garlic, sauté 1 minute.
Add stock, bring to a boil, scraping pan to loosen browned bits.
Combine water and cornstarch in a small bowl.
Stir cornstarch mixture into stock mixture, cook 1 minute.
Stir in shrimp, pasta mixture, parsley, juice, salt and pepper.
Cook 1 minute, tossing to coat.
Sprinkle with Parmesan.
Serves 4 

ENJOY!

Bubba's Shrimp Étouffée

If you’ve never gone to Louisiana, you need to go down to where the Cajuns live to experience for yourself what fine eating is ~ where delicious food is an “everymeal” occurrence.

If that’s not in the stars for you, this recipe of Bubba's is about as close as you can get to being there:

Ummm, mmm!

In French, étouffée means smothered ~ and that perfectly describes this dish ~ shrimp that is smothered in a thick gravy and served ladled over rice.  Compared to gumbo, which is made with a dark roux, the color of chocolate; étouffée is made with a lighter roux, orange/brown in color.

Like many dishes down Louisiana way, this one includes the Cajun holy trinity:  bell peppers, onions and celery.  This spicy dish is stew-like and seasoned to perfection with paprika and other good seasonings.

Slow boil

Here’s what goes into Bubba’s étouffée, Bill loves it too, but I’m not that adventurous yet:

Shrimp Étouffée is a hit here any time!  

Shrimp Étouffée 

Ingredients:  

4 tablespoons butter

¼ cup flour
1 large onion, chopped
2 ribs celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
3 cups seafood stock
4 tablespoons tomato paste
1½ teaspoons salt
1 teaspoon seasoned pepper
½ teaspoon thyme
1 teaspoon paprika
1 teaspoon hot sauce, optional
1 pound crawfish tail meat or 1 pound lump crabmeat
1 pound shrimp, shelled and deveined (I used jumbo shrimp)
1 cup rice, cooked per package directions
4 sliced green onions, for garnish.

Method: 

In a 4-quart Dutch oven, melt butter over medium heat.
With wooden spoon, gradually stir in flour until blended, stirring constantly, until mixture is brown, the color of peanut butter, not a dark roux, about 30 minutes.
The roux will be thinner by now and bubbling slower, the aroma will be sharper and the flavor smoky.
Add bell pepper, onions, celery and garlic.
Cook, stirring frequently, until onions are tender, about 5 minutes.
Stir in stock and tomato paste, heat to boiling.
Add all of the spices.
Cook for 30 minutes, stirring occasionally.
Add shrimp and cook for 5 minutes.
Serve ladled over rice.
Sprinkle with green onions.
Makes 6 servings

ENJOY!

Shrimp and Asparagus over Pasta

Kudos to Spring!  

 Fresh asparagus ~ 
and no more Winter!

Asparagus is in the Lily family, and the succulent tender spears have been considered a delicacy since ancient times.  Cato gave excellent growing instructions for asparagus in 200 BC. I wasn’t around then for his gardening lessons, but I try to avoid thick stalks of asparagus and choose the thin tender variety, which cooks faster, with less waste.

Asparagus and shrimp star in this delicious pasta dish, along with more fresh vegetables, a sprinkling of herbs and a healthy splash of wine for a delicate complimentary flavor.

This is a tasty meal for any night of the week that pulls together and cooks quickly.  It’s super ~ simple ~ healthy! 


Shrimp and Asparagus over Pasta

Ingredients:

9 ounces angel hair pasta, cooked and drained
12 ounces medium shrimp, peeled and deveined
¼ teaspoon salt and pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and cut into
2-inch pieces
8 ounces fresh mushrooms, sliced
6 plum tomatoes, chopped
4 cloves of garlic, minced
¼ cup onion, chopped
½ cup dry white wine
½ teaspoon each fresh basil, oregano, and parsley, shredded
Parmesan cheese, grated fine

Method:

Heat 1 tablespoon oil in large skillet.
Add shrimp and sprinkle with salt, pepper and red pepper flakes.
Stir-fry for a couple of minutes until pink.
Remove from skillet and set aside, keeping warm.
In the same skillet, heat remaining tablespoon of oil and cook the asparagus, mushrooms, tomatoes, garlic and onion until crisp-tender, about 7-8 minutes.

Add wine and herbs.
Return shrimp to the skillet, toss and heat through.
Serve over pasta.
Sprinkle with Parmesan.
3 servings

ENJOY!

Chile Lime Shrimp

Oh, la la!  This is a tasty sauce for shrimp!

It’s spicy, but light and good.  It’s an old recipe from The Chicago Tribune, which I filed away. We really enjoyed the saucy shrimp, and I wonder why it took me so long to make it. 

This is the first time I have used the chili-garlic sauce.  If you’ve never tasted it, you’re in for a treat if you’re a garlic and chili sauce fan!  As the ad says, “it’s a tempting blend of ground chilies and garlic.  It has a full-bodied flavor that will make your mouth water.”

Combined with brown sugar, lime juice and scallions, it’s an enticing sauce and I wish I had doubled the recipe. I will the next time ~ and, I won’t wait so long!  

Chile Lime Shrimp

Ingredients:

1 teaspoon olive oil

Nonstick cooking spray

4 scallions (green and white parts), sliced thin

¼ cup lime juice

1 tablespoon garlic, minced

1 tablespoon Splenda Brown Sugar Blend

1 teaspoon Asian-style chili-garlic sauce

1 teaspoon seasoned pepper

9 ounces peeled and deveined raw medium shrimp

Method:

Add olive oil and a generous amount of cooking spray to a nonstick skillet over medium-high heat.

Add scallions and sauté for 3-4 minutes.

In a small bowl, whisk together lime juice, garlic, brown sugar and chili-garlic sauce.

Pour over scallions and simmer until reduced by half, 3-4 minutes.

Add shrimp and sauté until shrimp is pink and just cooked through, about 4 minutes.

4 servings

 

ENJOY!

Garlicky BBQ Shrimp

These shrimp never touched a barbecue grill!

And, 12 cloves of garlic may sound like a lot of garlic, because it is a lot of garlic, but cooking mellows its bite, leaving a pleasing taste.  

You might want to use butter instead of Promise Activ Spread.  If you’re not acquainted with Promise Activ spread, you’re in for a surprise as it has a good butter flavor for cooking and baking with a smooth texture; plus, it’s recommended by the American Heart Association and Mayo Clinic, as it’s low in saturated fat and helps maintain a healthy heart.

Back to this dish, you’ll just have to try it to see how delicious it is!  It’s a keeper!!!

Garlicky BBQ Shrimp 

Ingredients:

1 pound shrimp, peeled and deveined
¼ cup Promise Activ Light Spread
12 cloves garlic, smashed and peeled
½ teaspoon dried thyme
3 tablespoons dry sherry
1 tablespoon paprika
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon seasoned pepper

Method:

In large skillet, combine light spread, garlic and thyme.
Cook and stir over medium heat until melted.
In medium bowl, combine sherry, paprika, Worcestershire, salt and pepper.
Add shrimp, tossing gently to coat.
Add shrimp to skillet, cook and stir for 3 to 5 minutes, or until shrimp are opaque.
Serve with French bread to sop the juice

ENJOY!!! 

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!