Sticky rice with shrimp

1/3 cup honey

1/4 cup soy sauce

1 Tbsp. minced garlic

1 tsp. fresh ginger minced

A few slices of variegated peppers 

1/4 tsp. coarsely ground black pepper

1/8 tsp. white pepper optional

¼ tsp. crushed red pepper flakesoptional

1 pound raw shrimp size medium (see note)(**** I used frozen and thawed cooked and deveined shrimp)

1 Tbsp. canola oil

1 tsp. corn starch

2 green onions sliced thinly on the diagonal

Note:

Serving Suggestion: For a fast dinner toss some rice in the rice maker before you start the shrimp and steam up some broccoli or heat up some frozen broccoli. Alternately these shrimp go great over stir fried veggies or even just by themselves! Party food anybody?

In a small bowl, whisk everything together except the shrimp, corn starch and onions.

• Place the shrimp in a bowl and pour about half the sauce over it, stirring to coat.
• Heat the oil in a frying pan over medium-high heat. Add the shrimp to the hot oil. Cook about 1 minute, stirring at least once.
• Whisk corn starch into the rest of the marinade and add to the pan. Cook about one more minute until shrimp are cooked through. Tip: Shrimp turn a nice light pink right through to the middle when they are cooked. Cut open the thickest part of a shrimp if you want to double check.

• 
  
  Sprinkle green onions over the shrimp and serve hot over rice or on a plate. (Rice is a great delivery system for the delicious sauce on the shrimp.)

Baked Shrimp

Love love love this simple way to bake shrimp.

1lb. Frozen extra large shrimp

Lemon wedges

In a large zip lock bag place shrimp add about 1/4 cup + olive oil, 3 T paprika, 3 teaspoons garlic powder, Salt and pepper. 

Move around so shrimp is coated. Store in refrigerator until ready to use or bake them immediately.

NOTE:do not skimp on seasonings. Seasoning makes them much better. That is unless you are planning to add them to a quick sauce. Seasoning is at your discretion.

Squeeze a lemon over them after baked.

Serve with cocktail sauce or with any side of your choice.

I’ll never sauté or fry shrimp again.

They can be easily added to any red sauce for a great shrimp and pasta meal.

Enjoy!

Baked cooked shrimp

Comfort  food plus!

 New recipe #4

For topping of shrimp.

 

1 cup panko bread crumbs

1tsp. Garlic granules 

1 tsp. Dried parsley

1tsp  dried basil 

1 tsp. Paprika 

1/2 tsp. Salt & pepper

4 Tablespoons butter softened 

4 tablespoons extra virgin olive oil.

Mix well all with a small

Fork to combine ingredients.

Butter the bottom of a baking dish 

And add shrimp.

Bake 325° for 30 minutes uncovered.

Enjoy!

I served with homemade macaroni and cheese with stewed tomatoes,

NOTE;  these are also delicious dipped in cocktail sauce.    I had a few leftover and tried them with the cocktail sauce. YUMMY!

 

 

Sauté shrimp in Marinara

8/7/2023 original 

Updated photos 2/25/24

A family favorite  shrimp in marinara.

Today was a busy day so I decided to take a short cut and use a jar sauce for the marinara.  There was a time I’d never use a jar sauce but when you decide to try a good brand and feel it satisfies you, I say why not?

1 large jar Rao marinara sauce 

1/2 cup half and half

3 tablespoons extra virgin olive oil

3 tablespoons butter

2 cloves minced garlic 

1lb.  Cooked and deveined large shrimp 

1 lb.  Pasta of choice(I used Rigatoni tonight)

Parmesan to taste

In a separate pot boil pasta according to directions in salted water. Drain

While pasta is cooking in a large sauté pan on low heat add olive oil ,butter and minced garlic.  Once garlic starts to sizzle add shrimp and just warm shrimp.  Add marinara, and half and half.  Heat on low until combined.  Add shrimp and drippings and heat until sauce is warm and shrimp is coated with sauce..  

Remove from heat.  Add drained cooked pasta and top with parmigiana cheese or Romano cheese. Serve immediately.

Enjoy!

Shrimp fried rice my way

Shrimp fried rice my way.

You can easy make this for one or more just increase all ingredients especially vegetable oil and butter.

1 cup minute rice according to directions and set aside as well as 6 extra large shrimp I had defrosted and cut in half.

In a medium saucepan on medium heat add approximately 4 tablespoons vegetable oil and 2 tablespoons butter and 1 tablespoon *soy sauce.  

When it starts to sizzle I added one chopped scallion, about 1/2 cup frozen peas and carrots, dried parsley,  onion powder and garlic powder

Pinch of salt and pepper to taste.

Cover pan allowing peas and carrots to cook a few minutes.  Then  add the cut shrimp making sure to throughly coat all the shrimp with the butter vegetable oil .  I immediately added the cooked rice stirred thoroughly to mix.

Note:  you can add more scallions and if you want add about 1 tablespoon *soy sauce for color if you have them.  I only had one scallion  so I added additional onion powder.  It’s the first time I did this my way and it was so good.

It was ready to eat in less than 15 minutes.

Enjoy!

 

Lemony Shrimp Salad with Couscous: Light and healthy

1/13/14

Re-post because it’s so yummy!  And healthy too!

When I started this blog my intention was to bring basic good Italian and Slovak food back into the kitchen; recipes that have been in my family since forever and my plan is to continue to do. 

 Now that summer is here a few light meal recipes might appeal to all for those hot summery days. I have had several requests for light salads which can be served for dinner or lunch.. 

I saw this recipe in a magazine and decided to try it out and I liked it.  A little shrimp for an added change. This blog is still a work in progress and I'll continue to play around with some meals that I've found to be tasty, interesting and healthy as well.

 You can be assured the Italian and Slovak food I so love will always be a part of it. You can look forward to seeing Cappeletti, Ravioli, Pasta Fagioli, Chicken Scampi, Frittatas, Potato Pancakes, Pierogi,  as well as many favorite recipes that my mom and grandmothers used to make and  I loved to eat. 

Enjoy!

Recipe:
 

1 cup Couscous
1 1/2 lb. cooked and peeled medium shrimp (check out the fish dept at the market).  You may be able to get some already cooked and will make it easy to prepare for a quick meal).
1/2 lb.sugar snap peas(microwave for a few minutes) or vegetable of choice
3/4 cup fresh basil leaves..broken into pieces)
2 scallions chopped
2 tsp. grated lemon rind
3 tablespoons lemon juice
3 tablespoons olive oil
Lemon for Garnish if desired

Place couscous in a large bowl, add 1 cup very hot tap water with 1/4 each salt and pepper.  Cover and let sit for 5 minutes.

In a medium bowl place chopped scallions, sugar snap peas, basil, shrimp and lemon rind.  After couscous has set add above and toss with lemon juice and olive oil..

Note:  You may have to add a little more olive oil if it seems dry.  Also substitute a vegetable of choice instead of peas if you so choose.  Light healthy meal..

7/5/12 
7/15/13
1/13/14

Lemony shrimp scampi with farfalle

When I’m in doubt of what to make for dinner this is one of my favorite meals.

I have found using a little lemon either fresh or lemon juice, paprika, parsley, minced garlic, cheese and a little either vegetable or chicken broth really adds depth to this meal.

The ingredients are listed below.

Enjoy!

1lb. Cleaned and deveined large cooked shrimp

1 stick butter

1/4 cup olive oil

1 tsp. Paprika 

1/4 cup dried parsley

3 cloves minced garlic

1/4 cup lemon juice

1lb. Farfalle cooked a’dente (reserve 1/2 cup water)

1/4 cup chicken broth

1/4 cup shredded Parmesan cheese

Place butter in a large sauté pan.  Add olive oil and garlic.  Simmer slowly until garlic starts to simmer

And is fragrant.   Add lemon juice, then chicken broth and shrimp.   Stir gently .  Add cooked farfalle. If  farfalle appears dry add chicken broth to moisten. Add Parmesan cheese and serve. 

Note:   most of my herbs I use with a heavy hand.  I love good flavor.  You’ll know it’s going to be good when your house smells awesome!

Salad was our side.

Romaine, cucumber, tomato, sweet onion,dried parsley, salt, pepper, virgin olive oil and balsamic vinegar. Toss well and serve cold!

Panko seasoned shrimp scampi

This meal was served with yellow seasoned rice.

New photo 1/17/2023

Quick and easy way to make dinner!

Delicious generously seasoned shrimp sautéed 

with a generous amount butter, olive oil, garlic, dried parsley, a whole squeezed lemon and paprika.  To make this already fabulous meal even better I added Panko seasoned bread crumbs right before serving stirring gently to lightly coat the shrimp.  

I did this meal without exact measurements because we were hungry and I needed to get something on our table quickly.

😋

Microwave white and sweet potato

Applesauce as side

Cocktail sauce (optional)

Enjoy!

Christmas lunch 2021

It was a wonderful afternoon spent with our son Mark and his wife Angela.

Nothing fancy just a delicious new recipe(for them) of shrimp scampi and a tossed salad.   

Traditional shrimp scampi is a fall back but I’ve made this recipe several times and it has been one my hubby and I favorites.

Here’s my ingredients:

2lb. Large cooked frozen shrimp (I thaw shrimp and remove tails in between layers of paper Towels) in refrigerator overnight 

1stick butter

1/4 to 1/2 cup vegetable oil

2 large cloves  minced garlic

1tsp. Dried parsley 

1 cup jarred marinara sauce(I user Rao or Victoria brand)

Red pepper flakes optional 

1lb. Your favorite pasta.  (I’ve used spaghetti, tagliatelle and Angel hair pastas)

In extra large pan(skillet) place butter and olive oil and melt slowly.  Once oil and butter have melted well add garlic and parsley.  Simmer slowly until you can smell the aroma of the garlic.

Add  shrimp.  Make sure to pat shrimp well

to remove any wet feeling).

Sauté shrimp in butter-oil mixture just until warm.  Remove shrimp onto a platter and cover.

Add marinara to butter-oil mixture and sauté until it starts slowly slightly bubble, stirring constantly.

In a separate pot cook pasta according to directions. Before draining cooked pasta reserve I cup pasta water,

Once pasta is drained add about 1/4 to 3/4 cup pasta water to marinara/butter oil sauce stirring until

 heated.

Toss well.   Add shrimp and toss cooked shrimp to coat well. 

***Add some pepper flakes to give the meal a little bite if you would like.

A large tossed  salad complimented this dish.

Homemade cookies and coffee for dessert!

An easy meal with no stress!  My family enjoyed it 100%.

Some dessert and ….

A little vino too!

Shrimp Mascarpone

New Recipe!!

I’ve been wanting to try this recipe for sometime.

I adapted it to our favorite seafood and food tastes 

6 T butter

1T olive oil 

1T dried parsley 

1 clove minced garlic

1/2 lb. fresh green beans (par cooked)

1/2 lb. mushrooms (optional)

1/2 tsp. Onion powder

Salt, pepper to taste

1lb. Cooked shrimp

3/4 lb. Cellantini pasta or pasta of choice

Sauce:

1/4 cup milk

1(8oz.) Container mascarpone cheese

2 T butter

Cook pasta according to directions. Note do not overcook.

Make sauce.

In a small pot on low heat place butter and milk, add mascarpone and blend together.  

In another pan melt butter with olive oil. Add garlic , onion powder and cooked green beans. Sauté slowly. Add cooked shrimp and cook until shrimp is warmed.

 

Remove and drain pasta add to butter Mascarpone sauce.

Serve immediately.  Enjoy!