Tag Archives: shrimp

Shrimp Caprese

13 Aug

Shrimp Caprese

I had a leftover tomato salad .

I always use what I have and never waste anything.

One small Italian bread, sliced into thin slices.

Dip each slice into the oil of the tomato salad

Cut each small tomato in half

Place on the oiled bread

Add one cube of mozzarella cheese

One basil leaf

Broil till the cheese is melted.

Add one pan fried shrimp

Just lightly coat the shrimp with flour,  salt and pepper.

Pan fry in a couple of tablespoons of oil till light brown.

A quicker version is to just pan fry the floured shrimp till brown.

Take them out of the pan and set aside.

Use the same pan and add your tomato salad

Cook on high heat till the tomatoes start to pop.

Add the shrimp and serve with the bread on the side or pour it over pasta.

You can add the cheese if you like.

 

 

 

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Ginger Vegetable soup

2 Feb

Ginger Vegetable Soup

My friend Myra told me about this soup and I thought it sounded weird. OMG it is delicious. It almost has an Indian flavor without the curry. The ginger is a great flavor and everything else blends together.

2 Tablespoons olive oil

One pound of boneless chicken, pork, shrimp or lean beef

1 teaspoon salt

1/2 teaspoon cayenne pepper

3 cloves minced garlic

1 rounded tablespoon minced fresh ginger  Only use fresh.

1 large diced onion

1 teaspoon cumin

1/2 teaspoon dry mustard

1/2 teaspoon dry coriander

1/4 teaspoon cinnamon

1 tablespoon brown sugar

4 cups chicken broth

1 can (14.5 ounces) diced tomatoes

2 diced carrots

1 can drained diced potatoes

1 diced sweet potato

1 cup red lentils

12 ounces baby spinach

Sour cream

Yogurt

Chopped cilantro

Heat the oil in a soup pan.

Add the diced meat, salt and pepper.

Cook five to ten minutes until the meat is cooked.
Add the onions, garlic and ginger and cook another five minutes.
Add the carrots, celery, white potatoes and sweet potatoes.
Cook for 5 minutes.

Add all the spices including the sugar. Cook for 3 minutes.
Add the broth and tomatoes

Bring to a boil.

Add the lentils.

Cook till the vegetables are soft.

Add the spinach and cook till it is wilted.

Garnish with the sour cream or yogurt and the cilantro.

Use diced tomatoes with green chili if your like a spicy kick. I did and it was great.

The original recipe called for chicken but I used leftover pork and next time I will try making it without meat.

Eliminate the meat and use vegetable broth for a true vegetarian soup.

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Shrimp Salad

23 Jan

Shrimp Salad

This is a combination of two recipes and my family loved it,

3 tablespoons chopped fresh mint

One big paper thin sliced red onion

Salt and pepper

Two cups of rough chopped fresh Italian parsley

1/4 cup capers

1/4 cup extra virgin olive oil

4 tablespoons lemon juice

3 tablespoons lemon zest

1 1/2 pounds of U 16-20 peeled and de-veined shrimp. Leave the tails on.

Two large cloves of chopped garlic

1/4 teaspoons cayenne pepper

1/4 teaspoon salt

Two tablespoons olive oil

Honey for garnish

Mix the mint, onion, salt, pepper, parsley, capers, 2 tablespoons lemon juice, 2 tablespoons lemon zest and 1/4 cup olive oil

Set aside

Heat the remaining two tablespoons of olive oil on high heat

Add the garlic and remaining lemon zest for one minute

Salt and pepper the shrimp

Add the shrimp and stir fry till pink and firm about another two to three minutes

Take off the heat and add the remaining lemon juice

Pour the shrimp over the parsley salad

Drizzle with honey and serve with fresh Italian bread

I served this with a wedge of  melted brie.

 

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Grilled Lemon Shrimp

17 Sep

Grilled Lemon Shrimp

This is too easy to be so good.

One pound of U-20 cooked, peeled and de-veined shrimp.

You can use raw shrimp but make sure they are peeled, and de-veined.

The cooked shrimp was on sale for a great price so I couldn’t resist a bargain.

Marinade

One clove of minced garlic

Six tablespoons of olive oil

The juice of half a big lemon plus the zest

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh chopped parsley

1/2 teaspoon brown sugar

Mix everything together in a blender and pour over the shrimp.

Marinate the cooked shrimp in the marinade for about 1/2 an hour

Preheat the grill to high

Put the shrimp on skewers and grill for about one to two minutes per side.

Serve with a tossed salad, brown rice and a vegetable.

This marinade can also be used for chicken or pork.

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Shrimp and Cucumber

18 Jun

shrimp and cucumber cakes

I had a fabulous lunch with my son at the Matunuck Oyster Bar and they have a cucumber oyster appetizer. It  is delicious.

I had to try to copy the recipe.

I didn’t want to shuck oysters so I decided to use shrimp.

One two pound bag of uncooked peeled and deveined 16 to 20 count shrimp.

One cup flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon old bay seasoning

One tablespoon butter

One tablespoon oil

One big handful of arugula

Three tablespoons mayonnaise

One tablespoon Sriracha sauce

3 to 4 lemon wedges

One English cucumber cut into 1/4 inch slices. Do not peel the cucumber.

Wash the shrimp and pat it dry.

Mix the flour, salt, pepper and old bay together in a plastic bag.

Add the shrimp and shake till all the shrimp is lightly coated.

Heat the butter and oil in a nonstick skillet over medium high heat.

Shake off any excess flour.

Add the shrimp in batches into the hot skillet.

Cook till one side is crispy brown then turn and brown the other side.

This takes about two minutes per side.

Watch them so they don’t overcook and then force yourself to taste one to see if it is done.

In the meantime, slice up the cucumbers and put them on a tray over the big handful of arugula.

Mix the mayonnaise and sriracha sauce together and put a thin layer on top of each cucumber.

Place the shrimp on top of that and another small dollop of mayonnaise mixture.

Drizzle with lemon juice and decorate with the remaining wedges.

Put a couple of arugula leaves on top of the shrimp and enjoy.

These are so good and so easy.

You can also use cornstarch instead of flour to coat the shrimp.

Just a little wedge of avocado would be delicious.

I also like fresh dill for garnish and taste but I didn’t have any.

This is a great lunch, dinner or appetizer.

 

 

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