Shrimp Scampi

Updated picture of shrimp scampi 2/16/24

When I start to plan my menu for the coming week I usually focus on  what may be on sale or what I think we might enjoy eating the coming week.  Since I fell in love with the salad I saw at the specialty store and wanted to duplicate it I also thought if I bought enough shrimp I'd be able to make two meals from the amount of shrimp I purchased..  That is where the shrimp scampi recipe comes into place. 

Add shrimp

1/4 cup  olive oil reserving 1 T for later use

4 T butter reserving 1 T for later use

3 cloves garlic minced

1 lb. large shrimp, cooked,cleaned and deveined( I used medium shrimp)

1 tablespoon lemon juice

¼ tsp salt

¼ tsp black pepper or slight amount of red pepper

3 tablespoons flat leaf parsley(fresh or dried)

1 lb.  angel hair pasta

Heat olive oil and 3 tablespoons of the butter in large skillet over med. High heat..Add garlic and cook 1 minute..add shrimp and cook 1 minute, lemon juice, salt and pepper.  Cook 2 minutes.  Stir  in parsley and remove from heat.

While shrimp is cooking prepare pasta according to directions. Drain and reserve 1/2 cup cooking liquid.

Note;  you can use 1/2 cup chicken broth instead of pasta liquid.

Add pasta to shrimp in skillet and toss to coat..Stir in cooking liquid and remaining tablespoon each of oil and butter..Stir until pasta is coated and butter is melted..Serve immediately.

 Happy Cooking!

M.J.

8/16/11
3/29/13
8/25/14

2/16/24

Ping pang shrimp

This is a copykat recipe that I adapted to my liking.  I love shrimp and although this recipe can be made with cubed chicken I went for it with the shrimp.

I didn't know what to expect but just reading the ingredients I thought it would be something we'd enjoy.  A bit spicy but also a touch of sweet was the flavor. An Asian flair definitely.  I used frozen shrimp that I had thawed in the refrigerator overnight.

A Big Plus was the shrimp were on sale so it worked adding a good size shrimp for less cost and it wasn't time consuming either which we all like.

A Super Delicious meal is what we all said  was yummy and I will make it again 100%!

Enjoy!

Our grandson(middle one) has a great appetite and when I want to try a new recipe he is one that is willing to try it.

As a bonus I made some fresh biscuits and luckily I had frozen some fresh and sliced strawberries so dessert was done in a flash.  Nothing like fresh baking powder biscuits to add the right touch to a dessert so easy to make that it has always been a favorite in our house.

Ping pang Shrimp Pasta!

1 lb. pasta cooked according to directions
1 1/2 lb medium cooked shrimp peeled and deveined(I used frozen that I had thawed overnight)
1 1/2 T olive oil
2 T butter
2 cloves minced garlic
2 tsp. paprika
1 T dried parsley
sprinkle of black pepper

Sauce( I make it before and refrigerate it taking it out about an hour before using it)

1/2 cup mayonnaise(I used Hellman's)
1/2 cup Thai Chili Style sauce(Asian section of market)
2 cloves minced garlic
2 T lime juice
1/4 tsp. crushed red pepper
1/2 tsp. onion powder

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• 

Stir gently to coat all shrimp.

Directions:

In a large bowl whisk together sauce ingredients. Set aside

Cook pasta a dente, drain and cover to keep warm

Meanwhile place thawed shrimp( I pat the shrimp with paper towel to remove as much moisture as I can) in a medium bowl and season with paprika, garlic and pepper. Toss to coat well.

In a large skillet on low place olive oil and butter  until butter melts , add the seasoned shrimp. Stir until shrimp is warm.  Do not overcook. Set aside.

In a large serving bowl place drained pasta.  Add sauce and toss to coat all pasta.  Add shrimp and serve.  This meal is served room temperature.  A very delicious meal that I think you will give a thumbs up to.  We had a basic salad with this meal.

Olives are most times in our salad...

or and this was dessert..............Yummy!

My boys favorite dessert.

original 10/27/16

Baked Honey Lime Salmon

                                                                                                                                                                                                        This recipe caught my eye on facebook so today I'm making it for our dinner.

I am determined to like SALMON!!!!



It sure looks easy enough!!

Enjoy!


INGREDIENTS

• 1 large salmon fillet (see note)
• salt and pepper, to taste
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• ½ cup butter, melted (see note)
• juice of 2 limes (plus one lime, thinly sliced)
• 
  
• 4 tablespoons honey
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• 3 teaspoons minced garlic
• 
  
• ⅓ cup cilantro, roughly chopped

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
2. Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).
3. Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.

NOTES

Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets. 

For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.


From my kitchen to yours,

adapted from creme de la crumb

Creamy shrimp Scampi

This was a last minute dinner idea so I didn't have a recipe to follow.   I quickly jotted it down for you and I. Enjoy!



I lb. peeled and deveined cooked shrimp

Approximately 2 T. Olive oil

2 T.Butter

About 1/4 cup chopped Fresh parsley

2 large cloves minced garlic 

1 Pint heavy cream 

2 heaping T Marscarpone cheese(if you don't have Mascarpone use cream cheese).

Salt and pepper

I lb pasta cooked (reserve about a cup of pasta water in case you need to wet the pasta a little more.

Heaping T Romano cheese

This was a last minute dinner idea so I didn't have a recipe to follow.   I quickly jotted it down for you and I.

It's hard to see the sauce but there was plenty!

In a large Dutch oven place olive oil and butter, melt, add minced garlic and fresh parsley and saute slowly for one minute. Add heavy cream and continue to cook slowly for a few minutes more or until warmed with a slight bubble.  Add mascarpone cheese and stir until blended. Add shrimp to sauce and cook just until warmed. Take off heat until pasta is ready.

In a separate pot place penne or pasta of choice in rapidly boiling salted water.  Cook according to directions.  Drain not forgetting to save some of the pasta water!!!!! Depending of the type of pasta you may need some.  Pasta dries out quickly so this meal should be served immediately.

Toss drained pasta with above creamy shrimp sauce.  Sprinkle with grated Romano Cheese.  Delicious!

Love this Salad: Tuna, sun-tried tomato and lots more

 Am I surprised about this salad combo?   Yes!  You ask why?  I wasn't quite sure I'd like a tuna and sun-dried tomato combo and I do!!   I'm hoping you might want to try it.  Enjoy!

Here's a salad that not only is pretty to look at,  it is healthy also.  Two views..One with egg on the side the other with it chopped on top!  You decide! Two generous servings!

I have to say when fresh veggies are available there is no stopping for me!  I want salads!!!  

Happy Salad Time from my kitchen to yours,

M.J.

1 or 2 generous handfuls baby spinach washed
2 hard boiled eggs sliced or diced
1 can (5 oz)regular albacore tuna packed in water
1 can (5 oz) tuna with sun-dried tomatoes (packed in oil) ( I drained it very well)
2 scallions chopped
1 stalk celery chopped
pinch salt and pepper
splash wine vinegar
sliced red beets (optional)
sliced fruit (optional)

Place spinach on plate first, mixed tuna with veggies, chopped egg on top. Salt and pepper and splash of wine vinegar or you can use a salad dressing of your choice.  Garnish with red beets and fruit.

FROM MY KITCHEN TO YOURS,