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

Crockpot

2# boneless 

Fruit and Cheese Antipasto! A great light meal!

Who doesn't love fresh fruit?  I'm thinking of summer and wanted to share a great appetizer or light meal using fresh fruit. I used my own creation of a healthy orange/lemon drizzle to top it which worked out wonderful..The red onion compliments the fruit.. Healthy for sure!   Enjoy it!!!!!!!!!!!!!!  We sure did!  Served with crackers or a light crispy toasted bread!

Happy Baking and Cooking from my kitchen to yours,

 

M.J.

Orange Lemon Drizzle
2 tablespoons pineapple juice
2 tablespoons orange juice
1 tablespoon lemon juice
1 tsp. sugar
1 tablespoon yogurt (low calorie)vanilla would be fine
Whisk above, drizzle over antipasto  Serves 2  Note: Drizzle can be doubled or even tripled!

Fruit Antipasto
1/2 cup fresh pineapple cut in pieces
1/2  fresh sliced peaches or nectarines
1 orange (remove skin for easier eating)
1 pear sliced..skin left on
1 apple sliced
1/2 sliced banana (optional)
1/4 lb. Gouda cheese( sliced thin) Note:  any light cheese will work also
 red leaf lettuce for color or Bibb lettuce broken in  pieces
1/4 sliced red onion

Arrange fruit, cheese on lettuce lined plate or platter..Top with cheese slices and red onion..Garnish with fresh parsley if desired.. Drizzle above orange/lemon dressing recipe or a light Italian...


From my kitchen to yours,

 


5/26/13

Chicken Continental

 Stove top meal tonight.  New photo.  2/18/2024

All prepared in a large as well as deep pan.

Frozen peas with butter as our side.

A Family Favorite that the grandchildren never tire of.  It's yummy and easy to make. 

Fyi:  This meal can easily be made on your stovetop.

 Enjoy! 

Yes this is a recipe that my mother-in-law made and one I made it bacame one of my Dad's favorite meals.  My mom tried to duplicate it but he always winked when he ate hers and when he got me aside would say "I like yours better". Wow how I loved his compliments especially food related cause my Mom was a great cook and him saying that made me feel elated.  It would be one of those memories I'll keep in my heart forever.  Hope you enjoy all these recipes that are dear to my heart <3.

The recipe is below and background of why it's one of our favorites.  



My mother-in-law made this very tasty dish over thirty years ago and I see recipes today with a similar version.  I think you can do this on the stove and be just as pleased but not to change her recipe I wrote it as she had it written.  She also added grated Italian cheese to top it.  It has been my son's favorite from day one when his Nonni made it.  Fond memories of his growing up with his Italian grandmother. 

My mom is on the left holding our son and Nonni is on the right holding our daughter.

I think they only thing Italian about this recipe is the added Italian cheese! LOL

 
My granddaughter Zoe is visiting and she had asked what her Dad's favorite meal was and I told her.  She immediately text him (new generation) to ask him and was totally amazed how I knew he would immediately reply CHICKEN CONTINENTAL.

  She kept saying to me "I can't believe how you knew" that?  I told her mom's remember stuff like that. :).  Food memories are unforgettable.  Have a great day and make some food memories too!

I finely grated the onion and celery to cook faster.

4 to 6 boneless chicken breasts (cut in 2 inch pieces)
1 stick butter
1 stalk celery chopped fine
1 small onion grated
1 large can or two small cans cream of chicken soup
equal amounts of water
salt and pepper to taste
2 cups minute rice or use 1 1/2 cups if you want a little more sauce.(liquid)

My grandchildren love lots of rice so that is why I add a little more and if it is too thick you can always add a little chicken broth to thin it. 

(Note: It's Always a good idea to keep a few cans of chicken broth for quick thinning of a recipe)
2 T. grated Italian cheese(optional)

Melt butter.  Saute butter, celery and onion.  Add chicken and cook until lightly browned.

In a large skillet place butter.  Over medium heat when butter is melted add onion and celery.. Saute until tender.  Add chicken, salt and pepper and cook slowly until chicken is browned.  Remove chicken from pan. Place in a dish and cover.  To the butter, celery, onion mixture add chicken soup and equal parts of water.  Stir to combine and cook until all is smooth.  Add chicken and cook for a little while longer. 

In a large pyrex pan place chicken.  Combine **1 1/2 cups or 2 cups if you like it thicker) minute rice with chicken soup mixture. Pour over chicken and cover with foil.  Place in 325 degree oven and bake approx. 10 to 15 minutes. (until mixture has thickened)  Serve immediately.

If desired you can top with grated Pecorino Romano Cheese.

8/4/13

1/10/14

2/20/17