Shrimp and Goat Cheese...YUM!

We always have goat cheese in the fridge for snacking but tonight, I decided to use it in Penne with Shrimp and Goat Cheese. You really can't go wrong with a recipe from Bon Appetit. I mean, they're like the ones that invented cooking magazines! LOL. But seriously, the flavor combination was amazing! The juicy tomatoes, caramelized onions, succulent shrimp...perfection in a bowl!

Coconut Shrimp Curry, YUM!

I came across this recipe for Coconut Shrimp Curry and couldn't wait to try it. Such a great combination of all the spices with the tomatoes and coconut milk. So incredibly flavorful and the shrimp was just succulent. A DEFINILTEY winner and quick too!

Paula Deen's Shrimp Pasta is a WINNER!

I watched Paula Deen make her Company Shrimp and Mushroom Pasta with her son Jamie (HOT HOT!) and couldn't wait to make it for dinner. My hubby LOVES shrimp and I don't make them enough since I'm always afraid of overcooking them. This recipe is a definite winner all around! The shrimp was succulent, the sauce was deliciously creamy and the mushrooms added a nice earthy flavor. Thanks Paula!

America's Test Kitchen Can't Go Wrong!

I LOVE watching America's Test Kitchen and always get great inspirations from them. Tonight, I made their Garlicky Shrimp Pasta and it was AMAZING! I got some jumbo shrimp and they cooked up so succulent and flavorful. I included the recipe in case you can't find it online and it's really worth a try!

Ingredients:

10 jumbo shrimp, peeled and deveined
2 tsp garlic, minced, divided
2 Tbsp olive oil, divided
1/4 tsp red pepper flakes
1 tsp all-purpose flour
1/4 c vermouth
1/2 c seafood stock
1/4 c chopped fresh parsley
2 Tbsp butter
1 tsp lemon juice
Penne, cooked until al dente

Prep:

1. In a bowl, toss together the shimp, 1 tsp garlic, 1 Tbsp oil and let marinate at room temprature for 20 minutes.

2. In a skillet, heat 1 Tbsp oil at medium heat. Add shrimp with marinade in a single layer. Cook shrimp until almost cooked through, 5 minutes. Using a slotted spoon, transfer shrimp to a bowl.

3. Add 1 tsp garli and pepper flakes and cook until fragrant, 1 minute. Add flour and cook, stirring constantly, for 1 minute. Stir in vermouth and cook for 1 minute. Add stock and parsley and cook until mixture starts to thicken, 2 minutes.

4. Off heat, whisk in butter and lemon juice. Add shrimp and pasta. Heat through and serve.

It almost Looks Just Like the Picture!

I decided to make Polenta with Shrimp and Tomatoes tonight since I had all the ingredients on hand. It was super simple but very yummy! I managed not to overcook the shrimp like I tend to do and they were just super succulent! I also added a sprinkle of Old Bay to kick up the flavor and more red pepper flakes since we like things spicy. I was so proud of my photo-taking skills too cuz it almost looks like the picture from the website!

Mine

Website!

I found some HUGE shrimp on sale and decided to make Thai Shrimp Stir-Fry from Martha Stewart's Everyday Food Magazine. I substituted Kaffir Leaves for the lime wedges to make them a bit more authentic and served the shrimp over rice noodles. It was super quick and light so perfect after our Mother's Day brunch!

Shrimp went on sale at the grocery store this weekend so I finally got to make this Prawn and Pineapple Curry that I've been saving for a while. It was a amazing, the perfect combination of sweet and spicy! The shrimp were so succulent and the pineapples added a burst of freshness to the creamy sauce. I served it over my hubby's favorite rice noodles and it was the perfect way to start the week!

A Tropical Kind of Shrimp Scampi

We LOVE Shrimp Scampi but now that the weather is warmer, I wanted to add a tropical twist to it. So tonight, I made Shrimp Scampi with Peach Mango Sauce along with Coconut Rice! It's still got the buttery taste but also some brightness from the fruit. As for the coconut rice, it couldn't be easier. Just substitute half of the water for unsweetened coconut milk and cook it just like any normal rice. It comes out so flavorful and creamy, you'll think you're eating coconut risotto! Best Friday night dinner EVER!

Ingredients:


1 Tbsp vegetable oil
1/2 c chopped onion
1 c Fire Roasted Diced Tomatoes, undrained
1 can (4 oz) diced peaches, drained
1 can (4 oz) diced mangos, drained
1/4 tsp Chipotle powder
1/4 tsp Chili powder
1/2 lb medium shrimp, peeled and deveined
2 Tbsp butter
1 clove garlic, minced
Rice, for serving


Prep:


1. Heat oil and butter in a skillet over medium-high heat. Add onion and cook 3 minutes, until crisp-tender, stirring occasionally.


2. Add tomatoes, peaches, mango, Chipotle and Chili powder. Bring to a boil.


3. Add shrimp and garlic. Cook 2 minutes or until shrimp turn pink, stirring frequently. Serve over rice.

Giada Knows Her Pasta!

Giada definitely knows her pasta and her recipes have not failed me yet! Tonight, I made her Penne with Shrimp and Herbed Cream Sauce and it was another winner! The only change I made was substituting Seafood Stock for the Clam Juice only cuz that was what I had on hand. The sauce was deliciously creamy and the shrimp were just perfectly tender and succulent! What a YUMMY way to start the weekend!

Giada's Bechamel Sauce...YUM!

I've always kept Giada's Cannelloni recipe cuz of the yummy but super easy Bechamel Sauce. It's just a fancy name for White Sauce and also known as the "Mother Sauce of French Cuisine". Tonight, I stuffed my Cannelloni shells with a mixture of bay shrimp, Ricotta, Parmesan and Italian seasoning. VERY yummy and VERY comforting! If you wanna know how to cook French cuisine, there are online cooking schools that offer culinary classes.

Everything BUT the Kitchen-Sink Fried Rice!

Ok so maybe not EVERYTHING but I sure got to use up a lot of stuff in the fridge with our fried rice tonight! It's got shrimp, chicken, pineapples, carrots and pretty much all of my "Asian" seasoning like garlic, ginger, soy sauce, fish sauce, dried red chiles, sesame oil and green onions. VERY tasty and VERY easy! Oh, and of course, fried rice isn't complete until you add some scrambled eggs into the mix!

JUMBO Shrimp Found at Safeway!

I swung by Safeway on the way home for dinner inspiration and found some JUMBO shrimp so I decided to make Giada's Penne with Shrimp and Herbed Cream Sauce. Such a quick recipe and turned out amazing! Hubby LOVES shrimp and the bigger the better so he was delighted with this meal. What a great way to start the weekend!

Shrimp with a Dollop of Daisy!

(Ok, maybe a lil more than a dollop!) I found this recipe for Sauteed Shrimp with Sour Cream Sauce on the Daisy website and knew I wanted to make it. We LOVE sour cream at our house and always keep a big tub around. This recipe was simple and really quick to put together. I ended up with a lot of sauce (probably cuz I was a lil too generous with the sour cream) so I served the shrimp with some Cheesy Grits to soak it all up. I also added garlic cuz what do I make without garlic right? YUMMY!

Yummy Coconut Curry Shrimp!

I've been saving this Coconut Curry Shrimp for a while now and finally made it tonight and OMG was it yummy! (How can you go wrong with coconut, curry and pineapple right?) I omitted the coconut flakes cuz they freak my hubby out (don't ask) and substituted about 6 dried red chilies for the fresh. The flavor combination was amazing and our entire place smelled like the best Thai restaurant ever!

Another Healthier Version of a Fried Favorite

Since my Baked Spring Rolls turned out so well, I decided to try healthifying another fried dish, Shrimp Cakes! I remember having these yummy treats at Dim Sum restaurants as a kid but instead of frying them in lots of oil, I just pan-fried them like crab cakes. They were awesome! I used some left-over cocktail shrimp that I had frozen and chopped them up in my mini food processor. Like any crab cake or fish cake mixture, you need to refrigerate the patties for a while so that they firm up and won't fall apart as you're cooking them. I'll definitely make these again and maybe next time, add some more exotic flavors like curry horseradish!

Ingredients: (4 cakes)


1/2 lb cooked shrimp
1/4 c chopped fresh parsley
1 tsp lemon juice
1 c soft breadcrumbs
1/4 c mayonnaise
1 large egg, beaten
1/4 tsp salt
1/8 tsp pepper
2 Tbsp vegetable oil


Prep:


1. Place shrimp in a food processor and process into small pieces. Combine all ingredients except vegetable oil in a large bowl. Stir until well blended.


2. Shape mixture into 4 patties. Place patties on a wax paper-filled baking sheet; cover and chill at least 2 hours or overnight.


3. Heat oil in large nonstick skillet over medium-high heat. Cook shrimp patties 4 minutes on each side or until golden.