Making Seafood Marinara!

Updated 10/30/2022

Today pasta choice was hubby’s favorite Fettuccine.

Craving a nice seafood meal?  Try this easy marinara and add shrimp, crabmeat or any prepared seafood of choice.

We love shrimp and when I can purchase good quality large shrimp this is definitely a meal both my hubby and I really enjoy! 

 Happy Cooking!

Marinara sauce is one the easiest pasta sauces to make from scratch..  Using either fresh, or canned tomatoes I make this sauce often because both my hubby and I love it.

Today I made it with canned plum tomatoes and other than having to break the tomatoes up while cooking it made a delicious sauce.  I decided that the sauce was a bit too chunky for my liking so I put it in the food processor to thin it a bit. (or you can use your immersion blender too)  

 1lb. Jumbo cleaned and deveined cooked shrimp ( you can add other seafood favorites too)

1 large can Plum tomatoes cut up or smashed with hands

2T. Butter

1 large onion (1/2 grated and ½ sliced)

1 or 2 cloves garlic chopped( If you like garlic don't hesitate to add more)

½  to 1 tsp. fresh basil or dried

½ tsp. oregano optional

¼ tsp. red pepper flakes

salt and pepper to taste
Freshly grated Pecorino Romano Cheese
Dried parsley for garnish

Saute’ onion , butter and garlic in olive oil  until tender.  Add tomatoes, breaking them or cutting them while adding.  Add garlic, basil, oregano(optional) red pepper flakes, salt and pepper.  Cook over medium heat to bring to a slow boil..

Turn heat to low and simmer until reduced by a 1/3.  Add shrimp and heat for a few minutes.  Serve over pasta.


9/23/12 
9/6/12
2/28/14

10/30/2022

Sauteed Shrimp in coconut oil and butter

I had bought a bottle of organic coconut oil sometime earlier this year and kept hesitating using it.  I knew I'd probably like it but just didn't know what to expect.  It comes in solid form and is white so I think that's what kept me from using it in a recipe. It wasn't eye appealing and it reminded me of lard or crisco so I'm sure that why I was hesitant.

A little know fact about coconut oil is that it has various uses.  As you read the label you find that food preparation is just one of it's benefits. You can use it on your skin and hair too as a moisturizer.

Also there is a hint of coconut smell and taste to it so being a coconut lover I didn't mind it at all and actually thought it might enhance this recipe because who doesn't like coconut shrimp?  I immediately noticed the taste but my hubby did not.  So it isn't that aromatic but my first taste I noticed a hint of coconut flavor.

Here's the ingredients as well as directions and photos.  Enjoy!

1 1/2 to 2 T Coconut oil(you can use a little more if you are using all coconut oil)
2 T butter
2 cloves minced garlic
1/2 tsp. ginger(optional)
1 lemon, cut in quarters
3/4 lb. cleaned and deveined cooked shrimp
2 T chopped fresh parsley (I happened to still have fresh parsley)You can used dried parsley.
Several chopped chives or if you don't have chives one or two  chopped green onions would work too.  
1/2 tsp. cayenne pepper
1 plum tomato cut in 4 ,remove seeds and cut/chop into pieces
salt and pepper to taste
angel hair pasta cooked a'dente
Note:  Save a little pasta water to add to moisten PASTA

Place coconut oil and butter in MEDIUM size saute pan on low.  Allow to melt, add minced garlic,parsley, chives, 1/2 squeezed lemon, and cayenne pepper.  Add cooked shrimp and chopped tomato. Toss and cook for a minute or two.  Do not overcook because shrimp will get tough.   Add pasta and a little pasta water(1/2 cup) to mixture and toss with grated Italian(Pecorino Romano) cheese. Garnish or squeese the other lemon wedge!  Yummy!

Note:  If you want to use all coconut oil you can.  I was hesitant because I didn't know if it would have enough flavor so that is why I added the butter.  Also add more garlic too if you like a lot of garlic. Go for it!

Happy Baking and Cooking from my kitchen to yours,

10/3/15

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