Lemon butter ,asparagus and shrimp pasta

Hi everyone!

I’m cooking and creating what I think are delicious meals.

Home cooked is always best so if you are hesitant don’t be.  You can make wonderful healthy and really tasty meals.



1 lb. cooked, cleaned and deveined shrimp
8 oz. butter
1/2 cup olive oil
2 cloves minced garlic
2 lemons squeezed
1tsp. Or more Dried parsley
1lb. Favorite pasta
Parmesan cheese

First steam asparagus and drain

Cook pasta according to directions ( do not over cook)

I’m a large skillet place butter.  When melted place olive oil and minced garlic.  Add shrimp, add lemon and parsley.  Sauté for a few minutes.  Add drained pasta and asparagus.  Toss well.

I add grated Parmesan cheese generously.

Enjoy!

God Bless and keep you and your loved ones safe.

Creamy shrimp scampi dip

I caught a glimpse of this recipe on Food network and it was a must make. 

Rich and creamy and so delicious it's definitely on my menu for the holidays.

I made a few adjustments as will be noted in red in the below recipe.

Enjoy!

8 ounces cream cheese, at room temperature

1 cup shredded part-skim mozzarella

1 cup sour cream

1/2 cup mayonnaise

1/2 cup grated Parmesan

4 tablespoons plain dried breadcrumbs

Kosher salt(I used regular salt)

2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter(I used salted butter)

1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces(I used frozen shrimp and thawed slightly and cut into pieces)

6 cloves garlic, thinly sliced(1 used 2 cloves garlic)

Large pinch crushed red pepper flakes

1/2 cup dry white wine( 
I used 2 oz.)

1/2 cup fresh parsley leaves, finely chopped(I used 1 tablespoon dried parsley)

1 teaspoon lemon zest

Slices of crusty bread and/or crackers, for serving

Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of breadcrumbs and 1/2 tsp. salt in a mixer.  Cover and refrigerate until ready to add shrimp.

Melt two tablespoons butter in a large pan over medium low heat.  Add the shrimp, garlic, 1/4 tsp. salt and red pepper flakes and cook stirring frequently until the shrimp turn pink and are cooked through.  About 2 minutes(there will be liquid still in skillet).  Remove from heat and let shrimp to cool.

Meanwhile mix together parsley and remaining two tablespoon breadcrumbs and 1 tablespoon melted butter, lemon zest and pinch of salt in a small bowl.

Stir the shrimp, pan sauce and cream cheese mixture together to combine, transfer to a 2 qt. baking dish. Sprinkle the breadcrumb mixture over the dip and bake until hot and bubbly about 15 to 20 minutes.  Switch oven to broil and cook until top is golden 1 to 3 minutes. Let rest for a few minutes and then serve hot with bread and or crackers.

Delish!

Shrimp and chicken marinara

Quick and easy dinner for two.  Double recipe if needed.



This dish can be eaten with a side vegetable, salad or pasta


1/2 lb. cooked shrimp cooked
1/2 lb. chicken breast cubed and cooked
6 tablespoons butter
1/4 cup olive oil
2 or 3 cloves minced garlic
1 tsp. Dried parsley
Salt and pepper to taste
I can (28 oz.) crushed tomatoes
1/2 tsp. Dried basil
1/2 tsp. Paprika
Pecorino Romano cheese
8 oz. pasta of choice cooked according to directions

Sauté chicken in olive oil with garlic, salt and pepper   Set aside.  In same pan ,add butter, shrimp , paprika and parsley.  Sauté until warm. Remove from pan and set aside.

In the same pan Add crushed tomatoes ,salt , pepper and basil.  Simmer until tomatoes start to bubble for about 5 to 10 minutes. While tomatoes are simmering , in a separate pot cook pasta according to directions.   Drain pasta.

Add chicken and shrimp to tomatoes and sauté for a few minutes until warm.  If using pasta  Sprinkle pecorino Romano cheese generously over pasta, chicken and shrimp or if your cutting carbohydrates serve with a green side salad or vegetable of choice.

Yummy!

Garlic , herbs and roasted shrimp

Trying a new twist on shrimp for dinner tonight.

I adapted this recipe slightly to my liking and made note of it with an *.

Just for your information: I used

*Dried crushed rosemary
*frozen then thawed large shrimp
*regular salt
*Stove top method.

*Baked 400 degrees 10 minutes

*Remove from oven and drizzle butter mixture over shrimp and serve with sides of choice.

1/4 pound (1 stick) unsalted butter

2 tablespoons good olive oil

2 tablespoons minced garlic (6 cloves)

2 teaspoons minced fresh rosemary leaves( I used finely chopped rosemary)

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

2 large lemons

2 pounds (8- to 10-count) shrimp, peeled with the tails on *( I used frozen (thawed large shrimp) removed tails. 

1 teaspoon coarse sea salt

1. Preheat the oven to 400 degrees.
2. Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.

*Note: Stove top method: If you choose you could add the shrimp to the butter mixture and allow to simmer  in the pan until shrimp are heated through.

1. Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with sides of your choice.

Chicken or Shrimp with Sweet Cherry Peppers, Spinach and Tossed with Linguine

Here's another healthy recipe that I came across in Woman’s Day Magazine, March issue and that I decided to try. Keeping it healthy another day this week. Yay!!! The recipe had called for shrimp but I decided to switch it up a bit and used some boneless chicken breasts.  Here is my adapted recipe.

Cubed chicken, fresh spinach, sweet red cherry peppers, garlic, oo and linguine..Nice combo and very eye appealing!  5/3/13 

12 oz. linguine

2 tablespoons olive oil

3 cloves garlic, minced

1 lb. boneless chicken breasts (cubed)

 salt and pepper

1/3 cup small sweet red cherry peppers (such as Peppadew) quartered (I found mine at the deli bar where olives etc. are)

4 cups arugula or spinach(remove stems)I used spinach

*¼ cup chicken broth (if using chicken breasts)

*¼ cup dry white wine(use if you are using shrimp)

Cook the linguine according to directions.  Reserve ¼ cup of liquid; drain pasta and return to pot.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the garlic and cook, about 1 minute. Add sweet pepper, washed spinach and *chicken broth and bring to simmer.  Add pasta and a bit of reserved liquid if necessary. Enjoy! 

*If using shrimp add wine at this point of preparation.

Happy Baking and Cooking from my kitchen to yours,

M.J.




4/30/12

Shrimp and cheesy grits

I've been wanted to make shrimp and grits for months.  I personally love grits and if you aren't sure if you'd like them try a small amount.  They are similar to polenta or cream of wheat in texture although I think grits have a little more texture.  

I came across this recipe online on the Food network.  It did call for sausage and bacon using the bacon drippings to saute the veggies but since I only had shrimp available I adjusted the recipe to my liking.  Hubby and I both totally enjoyed this but if you would like add the cooked sausage and bacon to this recipe.  All in all this is a very tasty and delicious recipe. Serves 2 generous servings.

 Enjoy!

I lb. cooked  peeled and deveined medium shrimp
1/2 cup each  diced, red, green and orange pepper
1 medium onion diced or sliced
1 clove minced garlic
1 small lemon
1 cup sharp cheddar cheese shredded
2 T butter
4 T oil
2 chopped scallions (green tops too)optional for garnish

Saute vegetables in butter and olive oil until tender.  Add shrimp and saute until shrimp are heated through.  

1/2  cup grits
1  1/2 cup water
1/2 cup half and half
Salt to taste


Bring water, grits and salt to a boil in a 3 quart sauce pan with a lid.  Stir in half and half and simmer until grits are thickened.  Add cheese and stir.  Set aside.

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1. Sprinkle cooked shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl. 
2. Saute  green, red, and yellow bell peppers, onion,in butter and olive oil until tender. Add seasoned shrimp and stir until shrimp is warmed.






3. Serve shrimp mixture over cheese grits.

Easy Stir Fry Garlic Shrimp

I didn’t have a clue what to make for dinner tonight so a little this and a little that became my easy stir fry dinner.  Note:  when frozen shrimp are on sale I buy a bag.  It’s so  easy to make a quick meal with them.

You can easily make it too!!! Doesn’t it look yummy???

• 2 tablespoons sesame oil
• 2 T vegetable oil
• 2 cloves grated or minced garlic
• 24 medium to large frozen cooked shrimp deveined
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 tsp. Paprika
• I small broccoli crown separated and steamed
• 1/3 cup honey
• 2 tsp. Soy sauce
• 2 chopped scallions (green onions)
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• For convenience Cooked Minute rice or packaged rice is my choice to stir in to shrimp and garlic.  You can use regular cooked rice as well. You decide. 

Thaw shrimp overnight in refrigerator or run cold water over shrimp to defrost.   Pat dry.

In a large skillet place oil.  When heated add shrimp and saute until no longer cold.  Several minutes.  Remove shrimp and set aside.  

Whisk 1/3 cup honey, garlic and soy sauce together.  Add to skillet you had cooked the shrimp. Whisk until starting to bubble.  Add steamed broccoli and sautéed shrimp.  Toss with cooked rice.  Garnish with scallions.

Enjoy!

Shrimp and broccoli in a sweet orange coconut sauce

When I cook I prefer savory and my hubby prefers sweet.  From day one we had our likes and dislikes in the food area but after many years of coaxing and being frustrated he and I are on the same path.  We enjoy both.

I like cooking but there are days I want super easy and I go to the pasta, hamburgers,crockpot meals to make my life simpler so I think but meals like the below are even easier to make, it just takes a little thought and prepping for the meal.  There was not a lot of prep for this one.

I knew I wanted to make this recipe(It was originally a Paleo recipe) and I had ingredients to make it my way so before we left for Sunday mass in order to save time I steamed the broccoli so it would be ready to use when we got home.  The shrimp were in refrigerator thawing so right before I left I placed all the dry ingredients on the counter and off I went.  (You can easily thaw frozen shrimp running cold water over the shrimp for a few minutes).

This was a delicious meal. I was able to taste orange and coconut with each bite. Yummy!

1 lb. medium to large cleaned and deveined shrimp(I used frozen thawed large shrimp)approxiately 24 shrimp
Peanut oil
1 cup orange juice
2 cloves minced garlic
2 T honey
1 tsp. Coconut extract
1T cornstarch
2 cups fresh steamed broccoli
2 chopped green onion(scallions) optional
Rice

Marinade/Sauce

 In a small bowl place orange juice, coconut oil, garlic and honey .  Whisk together

Place shrimp in a large bowl or plastic resealable bag.  Add marinade and toss well with shrimp.  Refrigerate until ready to use.

In a large skillet on low heat place 1 to 2 tsp. Peanut oil. Once heated remove shrimp from marinade(reserving liquid) and place in skillet.  Cook until heated through. Note: I used frozen thawed shrimp. If using regular uncooked shrimp sauté until pink.

Remove shrimp and place on a dish while you are thickening sauce.


In that same skillet you sauteed shrimp place remaining marinade and 1 T cornstarch mixed with 2 tsp. water. Add to marinade and whisk until it thickens slightly.

Place shrimp back in sauce , add steamed broccoli and toss until all is covered with sauce.

Serve over steamed rice or riced cauliflower.