Copycat Calypso Shrimp Linguine with Scallops - Home Cooked Recipe #83

I recently went to lunch with some girlfriends to Bahama Breeze. It is the first time I have been there in years and years. I had a lighter portion of their Calypso Shrimp Linguine. Although I was not in love with their prices, I WAS in love with this pasta dish and wish I had ordered the regular size portion. I scoured the internet looking for copycat recipes and I found some! They all had the exact same ingredients so I wrote it down and made it myself!  There are a couple of small tweaks I made to the recipe. I did not cook the scallions, but mainly used them for a garnish on top. Instead I used 1/2 of a small diced onion during the actual cooking. And I topped mine with loads of grated Parmesan, because CHEESE. Plus I added scallops as well because the more shellfish the better I say. Bonus, I made the recipe on October 17th, which is National Pasta Day!

Copycat Calypso Shrimp Linguine

Ingredients:

• 1 box linguine
• 1 lb large shrimp, peeled and deveined
• 1 lb bay scallops
• 1 stick butter
• 1/2 small onion, diced
• 1 cup heavy cream
• 3 scallions, sliced
• 2 tbs diced tomatoes
• 1/2 cup grated Parmesan 
• 1 cup clam juice
• 1 cup chicken broth
• 4 tbs blackening seasoning (I make my own but you could use store bought)
• 1 tsp cayenne
• salt and pepper

Directions:
Whisk together clam juice, chicken broth, blackening seasoning, and cayenne. Refrigerate until ready to use (you can make this ahead of time). Cook linguine according to package directions, While linguine is cooking, heat up a large saute pan on medium high. Add butter. Saute onion for 2 to 3 minutes. Season shrimp and scallops with salt and pepper and saute in butter/onions until cooked through, about 5 minutes. Add in broth and heavy cream. Simmer for 5 minutes. Toss in cooked linguine until well coated. Plate. Garnish with scallions, tomatoes, and Parmesan. Enjoy!

Sundried Tomato and Shrimp Pasta - Home Cooked Recipe #73

I have been eating a lot of shrimp lately so I am always on the look out for new recipes to try.  I was perusing a couple and came up with this dish that contains some of my Mediterranean favorites, sundried tomatoes and feta cheese!  Easy enough to make on a weeknight, it's great to try this spin on a pasta and shrimp dish.

Sundried Tomato and Shrimp Pasta

Ingredients:

• 12 oz thin spaghetti (or use whatever pasta you like)
• 1 lb shrimp, peeled and deveined (mine also were tail off)
• salt and pepper
• olive oil
• 1 shallot, minced (this can be omitted or you can use another kind of onion)
• 3 cloves garlic, minced
• 1 tbs tomato paste
• 1 tbs butter
• 1 tbs flour
• 1 to 2 cups chicken broth (or seafood, or veggie)
• 1 lemon, juiced
• 1/2 cup heavy cream
• 1/2 cup sundried tomatoes, chopped (I used the kind in oil)
• 1/2 cup feta crumbles

Directions:

Cook pasta according to package directions.  Meanwhile, toss shrimp with olive oil and salt and pepper.  Saute over medium heat for 5 minutes or until shrimp is cooked through.  Remove shrimp and add shallots and garlic.  Let cook 1 minute, then add butter.  Saute 1 more minute then add tomato paste and saute a few more minutes.  Add flour and stir well.  Cook for 2 minutes then add broth.  Add lemon juice and sundried tomatoes and mix well.  Reduce heat to low and stir in cream until completely combined. Remove from heat and mix well with pasta.  Plate and top with crumbled feta.

Enjoy!

Tunisian Shrimp Stew - Pinterest Pick #14

One of my goals for 2016 was to try a new food, and I picked Harissa.  It is a spicy Moroccan pepper paste.  I got mine at Whole Foods, the ONLY place I could find it in the metro Orlando area.  It is delicious!  If you recall, I also used it in one of the fillings for my beef hand pies.  I decided to give it another application by using it in the stew I found on Pinterest.  You can find the original Pin HERE and the original recipe HERE. The original recipe uses cod instead of shrimp, but really you can easily adapt it to whatever protein you prefer.  I like shellfish better than regular fish, and I had some on hand already.  So shrimp it was.  I also left out the turnips because, well, I have never tried them before and figured there was enough veggies.  This is a very light and healthy dish that makes for a fairly quick weeknight dinner.

Tunisian Shrimp Stew

Ingredients:

• 1 12 oz bag peeled and deveined shrimp
• 2 zucchini, sliced into half rounds
• 2 red potatoes, diced into small pieces
• 3 carrots, chopped into rounds
• 4 cloves garlic, minced
• 1 onion, diced
• 1 quart chicken broth
• 3 tbs tomato paste
• 1 tablespoon harissa (start there and add more depending on your love of spice)
• 2 tsp ground cumin
• salt and pepper
• olive oil

Directions:
In a soup pot, heat 2 tbs olive oil and then saute garlic and onions for 5 minutes.  Add in tomato paste and let cook for a minute or two.  Add in cumin, salt, pepper, and harissa.  Stir for one minute.  Put in carrots and potatoes and saute for two minutes.  Add chicken broth, bring to a boil, and then reduce to a simmer.  Cook 10 minutes then add in zucchini.  Cook another 5 minutes then add in shrimp.  Let simmer for 10 more minutes then serve.
Enjoy! 

Steamed Shrimp - Home Cooked Recipe #71

Man oh man do I love me some shellfish! Shrimp, scallops, crab, lobster... Yum! Shrimp has been very reasonably priced lately, and is a high protein, low calorie delight!  I had never steamed my own.  I usually roast or grill it.  But I saw a recipe for steamed shrimp with Old Bay and realized it was so easy and quick that I should be able to do it with no problem!  Here's how to make your own.


Steamed Shrimp

Ingredients:

• 12 oz RAW shrimp, shell on (try to get "easy peel" so it's not a lot of work to remove after cooking)
• 2 tbs Old Bay seasoning (I used low sodium)
• 12 oz beer (use your fav, I used bud light because that's what we had - you can also omit beer and just use all water)
• 3 cups water

***optional for dipping: 4tbs melted butter (I seasoned mine with a little more Old Bay) or cocktail sauce (healthier option and super easy: ketchup, horseradish, dash of Worcestershire!)

Directions:
Place beer and water in a pot and bring to a boil.  Reduce to a simmer.  Season shrimp with Old Bay.  Place in a mesh metal strainer.  Place on pot, making sure shrimp doesn't touch water.  Place lid on pot.  Steam for 5 minutes, or until shrimp is cooked through.  Serve with your favorite dipping sauce.  Enjoy!

Shrimp and Cheesy Grits - Home Cooked Recipe 68

I have fully embrace southern cooking! We never ate things like collards or black eyed peas or grits when I was growing up in NY.  And now I make and enjoy them with gusto!  I have made grits several times before, but never how I have for this recipe.  And guess what?  It was super easy!  The shrimp is also fast and simple to prepare.  Try this recipe soon!

Shrimp and Cheesy Grits

Ingredients:

• 4 cups water
• 1 cup quick cooking grits (I used Quaker, do NOT use instant grits)
• salt and pepper
• garlic powder
• 4 oz shredded cheddar (I actually used a cheddar mix from Sargent
• 2 oz grated parmesan
• 8 tbs butter, divided
• 1 lb shrimp, shelled and deveined
• chili powder
• cayenne
• 2 cloves fresh garlic, minced finely
• fresh lemon slices

***optional: cook grits in chicken broth instead of water for more flavor - although mine were PLENTY flavorful! you can omit garlic powder from grits if you think the garlic in the shrimp is enough.  you can also use cajun spice in place of cayenne and chili powder when seasoning shrimp.***

Directions:
Preheat oven broiler.
Rinse and dry shrimp well.  Season with a dash of chili powder, dash of cayenne, and salt and pepper.  Melt 6 tbs of butter, add minced garlic and let simmer 5 minutes.  Toss seasoned shrimp with butter and put in a baking dish.  Broil for 10 minutes.
Meanwhile, bring water to a boil.  Season with salt (about a teaspoon), and a dash of garlic powder.  When boiling, whisk in grits and turn heat to medium low.  Allow grits to cook about 10 minutes.  Remove from heat and stir in remaining 2 tbs butter.  When butter is fully incorporated, add in cheeses and mix well.
Place a bed of grits on plate, and top with shrimp (and some butter from baking dish!).  Squeeze some lemon on if desired.  
Enjoy!

Shrimp Creole - Home Cooked Recipes 54

Shrimp finally went on sale!  I am excited about this because we ate shrimp all the time last year, but for some reason shrimp was extremely expensive this year and it's rare that I purchase it because of the cost.  Wanting to try a new recipe, I looked at my Pinterest boards and saw a couple recipes I had pinned for shrimp creole.  Here is my version!

Shrimp Creole

Ingredients:

• 1 lb shrimp, peeled and deveined (thawed if frozen)
• 1 cup chopped onion
• 1 carrot, thinly sliced into rounds
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 14.5oz can diced tomatoes
• 1 8oz can tomato sauce
• 3 cloves garlic, minced
• 1 tbs creole seasoning
• 1 tsp Adobo seasoning
• salt and pepper
• hot sauce (I used Louisiana Crystal)
• Worcestershire sauce
• olive oil

***1 cup of white rice cooked in 2 cups water to serve shrimp over

Directions:

Preheat your oven's broiler for 10 minutes.  Toss shrimp with a drizzle of olive oil, salt and pepper.  Spread onto a baking sheet and broil for 10 minutes.  Set aside. Meanwhile, cook rice.
In a large saute pan, cook onions, peppers, and carrot in a couple tablespoons of olive for 5-10 minutes until tender.  Then add garlic and saute for a minute until fragrant. Add in spices and worcestershire, stir to combine for 1 minute.  Add in tomatoes and tomato sauce and simmer sauce for 15 minutes.  Add shrimp in and season to taste with hot sauce.  After 5 minutes, take off heat and serve over rice.
Enjoy!

Shrimp Newburg - Home Cooked Recipe 20

I am ALWAYS looking for new shrimp recipes.  We adore shellfish in our household, especially shrimp.  I feel like I'm in Forrest Gump when I start to describe all the different shrimp dishes I enjoy.  Recently I had been looking for a more decadent dish that involved shrimp.  I've made it scampi-style, and in alfredo sauces, but I was looking for something that I had never had before.  I stumbled across a recipe for Shrimp Newburg, and it sounded exactly like what I was looking for.  A rich, creamy dish that I haven't had before that includes shrimp. 
I have to make the disclaimer that this dish is very full-bodied and heavy.  You do not want to eat this before you are doing something that requires you to be very active.  But, it is extremely delicious and if you are in the mood for a creamy shrimp dish, this is what you want to make.

Shrimp Newburg

4 tbs butter
2.5 tbs flour
2 egg yolks, lightly beaten
dash of nutmeg
dash of cayenne
dash of smoked paprika
salt and pepper
3 tbs sherry
2 cups cream (or half-n-half)
1 lb shrimp (peeled and deveined)
***I also recommend having a lemon on hand, cut in to wedges, because it can help cut the richness of the dish -  completely optional

Melt butter in a saucepan over medium heat.  Whisk in flour and salt, pepper, cayenne, nutmeg, and paprika.  Cook for at least 1 minute so the flour taste cooks out.  Whisk in sherry, then slowly whisk in cream.  Cooke for approximately 10 minutes, until the sauce is smooth and thick.  Pour a third of the sauce in to the egg yolks, constantly stirring. Then add yolk mixture in to sauce still in pan. (This is called tempering, and we do it so that the eggs don't scramble and your sauce stays smooth.)  Add the shrimp in to the sauce and heat through. 
You can serve this over rice or pasta, or even puff pastry shells.  I served mine over rice.  As mentioned earlier, I also think lemon wedges are a great addition.  Enjoy!

Spicy Salt And Pepper Shrimp - Home Cooked Recipe 12

I received a wonderful gift for my birthday.  My friends Candi and Gary got me a cookbook from the Williams-Sonoma line of books titled Food Made Fast.  The particular book they gifted me was the Asian one in the Food Made Fast line.  First of all, the book is my favorite color (blue), so that alone was a treat.  I always read cookbooks cover to cover, and this one was no exception.  It contains many recipes, and they are all done in 15, 20, or 30 minutes.  There are great pictures, and easy-to-follow recipes.  They have several other books in the Food Made Fast line that I hope to get one day. 
I had some shrimp on hand, so I decided to look for Asian recipes that had shrimp in them.  I didn't think I'd ever had salt and pepper shrimp, and the recipe for Spicy Salt And Pepper Shrimp sounded good.  This recipe comes directly from their cookbook. 

Spicy Salt-And-Pepper Shrimp

1/4 tsp sugar
1/4 tsp five spice powder (I use Hokan, easily available in your local supermarket)
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tbs corn or peanut oil (I use vegetable oil, which I always have on hand)
1/4 cup cornstarch
1 and 1/2 lbs of shrimp, peeled and deveined
2tbs ginger, minced
3 garlic cloves, minced
1 jalapeno, seeded and minced (I did not have a jalapeno so I used some shichimi)
2 tbs mirin

Make the spice mixture
Combine the sugar, five spice, salt, and pepper in a bowl.  Set aside.

Sear the shrimp
Warm a wok over high heat until very hot then pour in 2 tbs oil.
Meanwhile, spread the cornstarch on a plate.  Quickly pat the shrimp dry with paper towels and dip in the cornstarch, coating both sides and shaking off the excess.  Add the shrimp to the wok in a single layer and sear, turning once, just until opaque throughout, about 1 minute per side.  Transfer the shrimp to a bowl.

Finish the dish
Return the wok to high heat and pour in the remaining 2 Tbs. oil. Add the ginger, garlic and chili and stir-fry until fragrant, about 5 seconds. Add the spice mixture and mirin, quickly return the shrimp to the wok, and stir-fry until the shrimp are coated with the spice mixture and are heated through, 15 to 20 seconds. Transfer the shrimp to a platter and serve with the dipping sauce (see note above). Serves 4. 

Enjoy!