Tag Archives: Shrimp

I love shrimp and my favorite way to enjoy shrimp is a quick and easy dinner of broiled shrimp in olive oil and spices. I figured there was no way to improve that meal until I combined it with pesto spaghetti squash. Talk about a win-win!

 

Marinate the shrimp in olive oil and herbs and placed under the broiler for 5-6 minutes. That’s it, so easy. Usually I serve it on rice with a vegetable side dish.pesto spaghetti squash However, I’m trying to cut back on carbs and I discovered this recipe for pesto spaghetti squash. The hardest part of the meal is roasting the spaghetti squash! I have to say the shrimp paired with the pesto spaghetti squash is delicious and is going to be enjoyed many times this summer!pesto spaghetti squash

 

Pesto Spaghetti Squash with Shrimp

 

Roast your spaghetti squash. While the spaghetti squash is roasting combine in a food processor:

 

2 Cups fresh basil

Zest and juice of 1 lemon

2 Tbsp grated Parmesan

2 Tbsp Extra Virgin Olive Oil

1 Clove garlic

 

Puree in food processor.

 

Broiled Shrimp in Olive Oil and Spices

 

Ingredients:

 

2 pounds of shrimp, the larger the better
½ cup olive oil
2 tsp finely chopped garlic
2 Tbsp finely chopped parsley
1/8  tsp crushed red pepper
½ tsp dried oregano
2 Tbsp fine fresh bread crumbs

 

Directions:

 

Preheat your broiler to high. Split the shrimp down the backside, rinse and pat dry. Add the remaining ingredients to the shrimp and toss to coat evenly. Line a baking dish with foil and arrange the shrimp over it.pesto spaghetti squash

 

Place the shrimp under the broiler, about three to four inches from the source of heat. Broil 5-6 minutes. It is not necessary to turn the shrimp as they cook.pesto spaghetti squash

 

Makes four servings. This recipe can easily be halved as well.

 

Plan to put the shrimp in the oven just as the spaghetti squash is done. Place the 2 cups of the spaghetti squash in a bowl and pour the pesto sauce over. Serve with roasted cherry tomatoes if you like and the shrimp.pesto spaghetti squash

 

Any leftovers are perfect for lunch the next day.pesto spaghetti squash

I don’t know how the weather is where you live but we’re still getting cold weather here in Vermont. Recently I shared a wonderful recipe for pork, bean and kale soup. This recipe is a chowder. Sometimes you find a chowder recipe that is just so comforting you find yourself making it several times during the cold months. This shrimp and corn chowder is one of those recipes. The addition of the fennel gives it a slightly peppery taste but isn’t strong. Next time you’re in for some colder weather mix up a batch of this delicious shrimp and corn chowder. You probably have everything you might need on hand, use frozen corn and frozen shrimp that you might have in your freezer and you’ll be enjoying a nice bowl of this chowder in no time!Shrimp and corn chowder

 

Shrimp and Corn Chowder

 

Ingredients:

 

2 Tsp butter

2 leeks, chopped

1 fennel bulb, chopped

½ tsp salt

¼ tsp pepper

2 Tbsp flour

1 8oz bottle of clam juice

3 cups milk

1 pound of potatoes, peeled and cut into small pieces

¾ pound shrimp, peeled and deveined

1 – 10oz package of frozen corn

 

Toppings:

 

2 Tbsp parsley chopped

2 Tbsp fresh lemon juice

 

Directions:

 

Heat the butter in a large saucepan over medium heat. Add the leeks, fennel, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 4-5 minutes. Stir in the flour.

 

Add the clam juice, milk, potatoes and bring to a boil. Reduce heat and simmer for 12 minutes. Stir occasionally. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3-5 minutes.Shrimp and corn chowder

 

Stir in the parsley and lemon juice and serve with bread or corn muffins.Shrimp and corn chowder This shrimp and corn chowder makes 4-6 servings depending on how generous you are.Shrimp and corn chowder

Looking for a light summer dinner idea? This recipe is a perfect choice. I had some shrimp in the freezer I wanted to use up and this dinner came together in no time at all.Asian Shrimp & Rice Bowl

Asian Shrimp and Rice Bowl

1 cup quick cooking brown rice
3 Tbsp rice vinegar
2 Tbsp ponzu sauce
2 tsp sesame oil
1 ½ tsp ginger, minced
1 tsp Sriracha
1 pound of medium peeled shrimp, cooked
1 cucumber, halved lengthwise and cut into matchstick strips
2 medium carrots cut into matchstick strips
4 large radishes, sliced
1 cup of bean sprouts
½ cup cilantroAsian Shrimp & Rice Bowl

Cook the rice according to the package directions. Transfer the rice to a large bowl and let cook ten minutes.

While the rice is cooling make the dressing by combining the vinegar, ponzu sauce, sesame oil, ginger and Sriracha sauce in a small bowl.

Divide the rice between 4 shallow serving bowls. Arrange the shrimp, cucumber, carrots, radishes and bean sprouts on the rice. Drizzle evenly with the dressing and sprinkle with cilantro.Asian Shrimp & Rice Bowl Serve and enjoy! For those of you following the 21 Day Fix eating plan I figured this salad is equal to 1 red, 2 greens and 1 orange.Asian Shrimp & Rice Bowl

I love shrimp and when paired with asparagus it’s a delicious recipe to celebrate spring.Shrimp, Orange & Asparagus

Shrimp, Orange and Asparagus Stir-Fry

2 large oranges
2 Tbsp soy sauce
2 Tbsp chicken broth
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
1 ½ pounds of fresh asparagus, the thinner the better, cut into 1 inch pieces
4 garlic cloves, slivered
2 Tbsp minced fresh ginger
¼ tsp red pepper flakes
1 pound of shrimp, peeled and deveined
1 small white potato, peeled and finely shredded

Using a vegetable peeler, remove wide strips of the zest from each orange and set aside. Remove the rind from each orange and then section the orange over a bowl. Allow the sections to fall into the bowl. Stir in the soy sauce, broth, Worcestershire sauce and vinegar.

Shrimp, Orange and Asparagus Stir-Fry

Shrimp, Orange and Asparagus Stir-Fry

Spray a large non-stick skillet with oil and set over medium high heat. Add the asparagus, garlic, ginger and crushed red pepper flakes. Stir-fry until the asparagus are crisp- tender, about two minutes. Add the shrimp and cook for about three more minutes or until the shrimp are pink and done.Asparagus & Shrimp Add the orange mixture and the orange zest; bring to a boll, stirring constantly. Boil about 30 seconds and add the potato.Asparagus, Shrimp and Orange Cook until the potato is tender and the mixture thickens about 1 minute.Can be enjoyed plain or served at once over rice.

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Did you ever have one of those days where you want to make a meal with whatever you have in the refrigerator/freezer? This is one of those meals. I had some asparagus on hand and a yellow pepper and some fresh basil, all the ingredients I needed to make this delicious and healthy meal. It went together very quickly with very little prep!

Simple Ingredients

Simple Ingredients

Shrimp and Asparagus Stir Fry

½ pound shrimp, peeled and deveined
2 Tbsp reduced sodium soy sauce
1 Tbsp ginger, minced
1 pound asparagus, trimmed and cut into 2 inch lengths
1 Yellow pepper, cut into strips
2 garlic cloves, minced
1/8 tsp red pepper flakes
2 tsp oil
½ – 1 cup lightly packed fresh basil leaves, chopped

Toss together the shrimp, 1 Tablespoon of soy sauce and the ginger in a bowl.

Add a tsp of oil to a large skillet or wok. When hot add the asparagus and the pepper and stir-fry until crisp tender, about 5 minutes.Stir fry asparagus and pepper. Stir in the garlic and pepper flakes and stir-fry for another 20 seconds. Transfer to a plate.

Add the 2 tsp oil to the wok and add the shrimp mixture. Stir fry until the shrimp are done, about 3 minutes.Stir fry the shrimp Add the asparagus mixture and the remaining 1 Tbsp soy sauce and stir fry until heated through.Shrimp & Asparagus

Removed from heat and add the basil. Serve hot over rice. Makes 2 servings!

Shrimp & Asparagus

Shrimp & Asparagus

I’d like to say this was good as leftovers but there wasn’t any left!

No leftovers tonight!

No leftovers tonight!

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I’m a shrimp lover! Add a little pasta and I’m in heaven! This is another quick dinner with just a few ingredients and can be cooked up in no time. Preparing the shrimp will take the longest!

Pasta with Garlicky Shrimp

6 oz pasta
2 Tbsp butter
1 pound of shrimp, peeled and deveined
½ tsp salt
6 garlic cloves, minced
1/8 tsp crushed red pepper
4 plum tomatoes, chopped
3 Tbsp chopped parsley
1 Tbsp lemon juice

Cook your pasta according to package directions.

While the pasta is cooking melt 2 tsp of the butter in a large skillet over medium heat. Sprinkle the shrimp with ¼ tsp salt and add to the skillet. Cook until the shrimp is opaque, 1-2 minutes. Transfer to a plate.Pasta with Garlicky Shrimp

Melt the remaining 4 tsp of butter in the same skillet. Add the garlic and crushed red pepper cook abut 30 seconds. Add the tomatoes and remaining ¼ tsp salt and cook until the tomatoes are just beginning to wilt about 1-2 minutes.Pasta with Garlicky Shrimp Add the shrimp and cook until heated through, about another minutes longer.Pasta with Garlicky Shrimp Add the cooked pasta, parsley and lemon juice.Pasta with Garlicky Shrimp Serve immediately. Delicious!!

Pasta with Garlicky Shrimp

Pasta with Garlicky Shrimp

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