Tag Archives: shrimp

Lentils with Kale and Shrimp

6 Mar

this was amazingly delicious!    can’t wait to make it again!

 

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* 1 cup lentils
* 1 pound shrimp, peeled and deveined
* 1 bunch kale, ends trimmed and cut into ribbons
* 1 cup cherry tomatoes, halved or quartered
* 2 cloves garlic, minced
* 2 Tbs. Herbs De Provence
* 1 pinch crushed red pepper
* 3 Tbs. extra-virgin olive oil
* juice from half a lemon
* 1/4 cup chicken stock
* 1/2 tsp coarse salt
* 1/2 tsp freshly ground pepper

 

 

Cook the lentils in boiling water until tender, 25 minutes. Drain, if necessary.

On a plate, toss the shrimp with the Herbs De Provence and crushed red pepper.

Heat 2 Tbs oil in a medium skillet over medium-high. Arrange the shrimp in a single layer and sear for 2 minutes. Flip and sear 30 more seconds. Remove from pan and set aside.

Add the chicken stock and deglaze the pan. Scrap up the good browned bits on the bottom of the pan. Once the liquid has mostly absorbed, add the garlic and bloom for 30 seconds. Add the kale and cherry tomatoes; saute until wilted, 1 minute.

To the pot with the lentils, add the kale mixture and seared shrimp. Taste and season with salt and pepper, accordingly. Drizzle with remaining oil and spritz with lemon. Toss together and serve!

Garlic shrimp in coconut milk, tomatoes, and cilantro

13 Dec

We hadn’t had shrimp in a long time and I needed something quick to prepare.   Shrimp its was!  This was soooo good!   Served it over brown rice.  Will definitely be making this again!  (I didn’t have a red pepper so I left it out)

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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Adapted from skinnytaste.com

Ingredients:

1 1/4 lbs jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed

Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

BLACK BEAN BAKE WITH SHRIMP AND AVOCADO

18 Sep

YUM! i served this one over some quinoa! shrimp, black beans & avocado! YUM

 

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BLACK BEAN BAKE WITH SHRIMP AND AVOCADO

adapted from inquiringchef

INGREDIENTS

  • 1 can black beans drained and rinsed
  • 2/3 cup finely chopped red onion
  • 1 jalapeno pepper minced
  • 2 Tbsp. grated fresh ginger
  • 1 tsp. ground coriander
  • 2 and 1 tsp. ground cumin, divided
  • 1 lb raw, medium sized shrimp (peeled and deveined)
  • 1 tsp. chili powder
  • salt and pepper to taste
  • 2 tsp. vegetable oil
  • 4 Tbsp. fresh lime juice
  • 4 tablespoons chopped cilantro
  • 1 avocado, diced
INSTRUCTIONS
  1. Preheat the oven to 350 degrees.
  2. Bake the black beans. In a lightly greased 8×8 baking dish, combine the black beans, red onion, pepper, ginger, ground coriander, and 2 teaspoon cumin. Stir well to evenly encorporate the ingredients and bake, uncovered, until the mixture is heated through and bubbling, about 25 minutes.
  3. Cook the shrimp. When the black beans have about 5 minutes left to cook, toss the shrimp in the remaining 1 teaspoon cumin, chili powder, and salt and pepper. Heat the vegetable oil in a large pan over high heat. When the oil begins to steam, add the shrimp. Cook the shrimp until pink and cooked through, about 2 minutes on each side.
  4. Add finishing touches. When the black beans are done cooking, remove from the oven and pour the cooked shrimp over the top. Top the dish with lime juice, cilantro, and diced avocado. Serve immediately.

angry shrimp

4 Jul

sometimes its nice to cook something with a bunch of different ingredients… this was one of them… pumpkin seeds, raisins, cherries…  with shrimp and kale… YUM lots of good stuff in this one

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angry shrimp

adapted from epicurious

INGREDIENTS

  • 2 tablespoons pumpkin seeds
  • 1/2 cup golden raisins
  • 2 tablespoons olive oil, divided
  • 3/4 cup diced white onion
  • 1/4 cup dried cherries, chopped
  • 2 teaspoons chili powder
  • 4 teaspoons chopped garlic, divided
  • 1/2 teaspoons ground cumin
  • 20 ounces low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 pounds medium-large shrimp, peeled and deveined, thawed if frozen
  • 1 tablespoon orange zest
  • 6 cups kale, stems removed, chopped
  • 3 cups cooked brown rice

PREPARATION

In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chili pepper, 1 teaspoons garlic and cumin; cook 1 minute.  Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tablespoons cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.

honey lime shrimp

25 Jun

this was a quick and easy shrimp dish… not amazing but it was tasty 🙂

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Honey Lime Shrimp
recipe from slenderkitchen

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • 1.5 tbsp. lime juice
  • 1 tbsp. honey
  • 1/2 tsp. lime zest
  • 1 tbsp. flour
  • Salt and pepper

Instructions

  1. Toss the shrimp with the lime juice, honey, and lime zest. If you like spice you could add a pinch of cayenne pepper here as well. Let marinate for at least 30 minutes.
  2. When ready to cook, heat a non-stick skillet over medium high heat.
  3. Toss the shrimp with the salt, pepper, and flour.
  4. Add to the pan in a single layer. Cook for about 2 minutes and then flip and cook for another 2-3 minutes until cooked through.

GARLIC BUTTER SHRIMP AND QUINOA

13 Jan

we love shrimp and quinoa around here… fast cooking and yummy – this was no exception – i also tossed in some spinach to the quinoa after it was finished cooking for some extra veggies!

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GARLIC BUTTER SHRIMP AND QUINOA
adapted from pinchofyum

INGREDIENTS
1 tablespoon olive oil
½ cup finely chopped onion
5 teaspoons minced garlic, divided
2 cups uncooked quinoa
1 teaspoon chili powder, divided
4 cups vegetable or chicken broth
6 tablespoons salted butter, divided
1 pound raw tail-on shrimp
salt and pepper to taste
fresh parsley for serving
fresh lemon juice for serving

INSTRUCTIONS
Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Cilantro lime shrimp

14 Jul

The shrimp was yummy this way. Served over farro…btw munchkin #1 asks for farro all the time!

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cilantro lime shrimp
adapted from skinnytaste

ingredients
1 1/2 pounds peeled and deveined jumbo shrimp
1/4 teaspoon plus 1/8 teaspoon ground cumin
Kosher Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lime juice (from 1 medium lime)
3 to 4 tablespoons chopped fresh cilantro

Directions:

Season the shrimp with cumin, and salt and pepper to taste.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.

peppery pasta with arugula and shrimp

7 Jun

I’ve actually had this recipe for a long time. I cut it out of a cooking light magazine a really long time ago. I pulled it out of my recipe box. Yes an actual box. I hadn’t made it in awhile though! For some reason it. Am our better than I remembered yum!

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peppery pasta with arugula and shrimp
adapted from cooking light

ingredients
1 tablespoon minced fresh garlic, divided
1 1/4 teaspoons black pepper, divided
1/2 teaspoon salt, divided
1 (5-ounce) package fresh baby arugula
4 quarts water
8 ounces uncooked linguine
1 tablespoon olive oil
1/2 pound peeled and deveined medium shrimp, cut in half horizontally
2 tablespoons minced shallots
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon butter
1/2 cup (2 ounces) shaved fresh Romano cheese

Preparation
1. Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.
2. Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 10 minutes or until al dente; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.
3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat; stir in butter.
4. Arrange 1 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.

Spicy Shrimp Tacos with a Southwest Avocado Sauce

2 Apr

We hadn’t had shrimp in awhile and for some reason the avocados had looked good when I was grocery shopping. Who doesn’t love tacos? These were good. Not delicious but good 🙂

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Spicy Shrimp Tacos with a Southwest Avocado Sauce
adapted from fantastic eats

Ingredients

For the Marinade
1 Tablespoon chili powder
1 teaspoon cumin
1 Tablespoon paprika
1/2 teaspoon cayenne
1 lime, juiced
2 Tablespoons olive oil
1 lb medium, de-shelled shrimp

For the Avocado Sauce
1 Avocado
1 garlic clove
2 teaspoons red onion
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/4 teaspoon salt
2 Tablespoons fresh cilantro
2 Tablespoons lime juice

For the tacos
6-8 taco shells
3 cups shredded lettuce
1 cup shredded red cabbage

Directions

In a large bowl, add together all the ingredients of the marinade except the shrimp. Whisk until well mixed.
Add the shrimp and toss to fully coat. Set aside to marinade for about 20 minutes while you prepare the avocado sauce.

To make the sauce, In a blender or food processor, add the avocado, garlic clove, onion, chili powder, cumin, cayenne, salt, 2 Tablespoons fresh cilantro, and 2 Tablespoons lime juice. Pulse until smooth and creamy. Set Aside.

Heat up a large skillet over medium-high heat. Add the shrimp and about half the marinade. Cook for 2-3 minutes on each side and remove from heat.

To assemble tacos, divide the lettuce and cabbage up between six taco shells. Add in desired amount of shrimp, and drizzle with the avocado cream sauce. Serve and enjoy!

Red Thai Coconut Curry Shrimp

5 Jul

This came out super yummy and quick! After reading some of the comments I served over a bed of spinach and rice! Yum!

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Red Thai Coconut Curry Shrimp
adapted from skinnytaste

1 tsp oil
4 scallions, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste

Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallions and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in cilantro. Serve over rice and enjoy!