Tag Archives: Shrimp

Drunken Whiskey Garlic Shrimp

Who doesn’t like whiskey, did you know that there are 0 carbs in whiskey. Just another reason to grab a bottle and start enjoying. Well, at least share the bottle with your friends. 😉Drunken Whiskey Garlic Shrimp

Ingredients
2 pounds shrimp (if frozen, thaw the shrimp in a colander and run cold water over it or allow it to thaw in the fridge)
4 tablespoons minced garlic
1/4 cup whiskey
1/2 jalapeno, seeded and diced
1 tablespoon old bay seasonings
2 tablespoons lemon juice

Directions
Place all of the ingredients in zipalock bag and allow it to marinate for at least 2 hours in the fridge, it can also marinate overnight for an intense flavor.

Remove the shrimp from the marinade and place them on wooden skewers that have been soaked in water.

Grill the shrimp on each side for 3 to 4 minutes (depending on the size.) When the shrimp has changed from translucent to white, it is done. Serve with additional wedges of lemon.

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Shrimp de Jonghe

Shrimp De Jonghe

I love shrimp and sometimes, you just want something different. This dish is definitely that! You won’t believe how simple it is to make.

Ingredients
2 pounds shrimp, peeled and deveined
1 cup dry white wine (low-carbers just substitute this with chicken broth and some more butter)
1 1/4 cup chicken or vegetable broth
1 cup butter, melted
4 cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 pinch ground cayenne pepper
1/2 teaspoon paprika
1 shallot, minced
2 cups fresh bread crumbs ( if I am doing the low-carb version I use 1 cup coconut flour and 1/2 cup almond flour)
1 cup chopped fresh parsley

Directions
Preheat oven to 350 degrees F and lightly grease a 11×7 casserole dish with butter.

Place the shrimp in a single row on the bottom of the dish.

Pour the wine and broth over the shrimp .

In a medium bowl, combine together the melted butter, garlic, salt, pepper, cayenne pepper, shallot, paprika, parsley and bread crumbs.

Sprinkle the mixture over the shrimp and pat down gently.

Bake for 20-25 minutes or until the shrimp is completely cooked through and the top is golden brown.

Spicy Louisiana Shrimp

Spicy Louisiana ShrimpI love recipes that take virtually no time but taste restaurant quality. This is definitely one that meets any four star restaurant’s standards.

Ingredients
4-5 pounds unpeeled, fresh shrimpHerb Seasoning Ingredients
2 sticks unsalted butter
1/2 cup oil
6 cloves garlic, minced
2 tablespoons lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
Dash of hot sauce
2 teaspoons Creole seasoning
½ teaspoon powdered bay leaves
2 teaspoons rosemary
1 teaspoon basil
1 teaspoon oregano
1 1/2 tablespoon paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon freshly ground black pepper

Baguette, for serving

Directions
Combine together all of the herb seasoning ingredients in a large pan (The pan should be large enough that the shrimp can be placed in the pan in one single layer) and simmer the sauce in a saucepan set to medium-low heat.

Add the shrimp and bring the temperature up to medium heat, add the shrimp (they should all be in one single layer so they cook evenly.) Once the mixture comes up to a boil, lower the heat and cook for an additional 8-10 minutes until the shrimp has turned a beautiful red/pink. Stir the shrimp half way through to ensure it cooks evenly. Be careful, you do not want the shrimp to overcook or it will become rubbery.

Turn the heat off, remove the pan from the heat and allow it to sit for 15 minutes, the shrimp will absorb the juices and flavor.

Traditionally this recipe is served with baguettes, I like to also serve it with a nice rice pilaf with lemon and lime wedges on the side.

Harini’s Hot & Spicy Seafood Fritters

Seafood FrittersIngredients
1 tablespoon oil
1/4 cup red onion, diced
1 tablespoon paprika
1/2 tablespoon cayenne powder
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
3 cups flour
2 teaspoons baking powder
3 large eggs, beaten
A total of 1 pound of the following mix: diced scallops, shrimp or white fish (feel free to use this mix or any other seafood that you enjoy, I may this with just shrimp at times)
1/2 cup green onions, diced
1 1/2 teaspoons chopped jalapenos
1/4 cup bottled clam juice
1/4 cup pale ale
vegetable or regular shortening for frying

lemon wedge, for squeezing
tartar sauce
sweet and sour sauce

Directions
Heat 1 tablespoon of oil in a large skillet and add the first 8 ingredients (onions and the seasonings) and cook for two minutes. Remove from the heat and set aside.

Heat a large skillet to medium-high heat and add the shortening so there is enough shortening to fry the fritters. The oil should reach 360 degrees F.

Mix together the flour, baking soda and eggs.

Add the eggs, seafood, red onion mixture, green onions, jalapenos. clam juice, and ale. Stir to combine the ingredients together.

Drop the batter by spoonfuls into the oil and allow them to cook 3 minutes per side when the fritters float to the top- it is time to roll them onto the other side. Remove and allow the excess oil to drain. Do not overcrowd the pan or the temperature of the oil will drop and the fritters will absorb too much oil.

Serve with lemon wedges, tartar sauce or sweet and sour sauce.

Mango Ceviche

Mango CevicheI love a delicious ceviche for the summer time, it is so easy to prepare and looks elegant.

This recipe serves 5-7 people

Ingredients
1 pound dry sea scallops, tough white muscle removed
1 pound fresh shrimp, de-veined and tails removed and diced
2 ripe mangoes, peeled and diced into 1 inch pieces
2/3 cup lime juice
3/4 teaspoon salt
3/4 cup chili peppers (poblano, jalapeno, Thai chili peppers or a combination), thinly sliced
1/3 cup red onion, thinly sliced

1/3 cup red bell peppers, thinly sliced

Directions
Add ½ inch of water to a large skillet and bring it to up to medium heat until the water simmers. Add the scallops and cook until they are fully cooked, this will take 3-5 minutes. Drain the scallops and set aside in a large bowl.

Add the mangoes to the scallops along with the lime juice, salt, chili peppers, and onions.

Refrigerate for at least an hour or preferable overnight and serve cold with cilantro as garnish.

Garlic and Beer Grilled Shrimp

Garlic and beer seem like an odd marinade combination for shrimp but trust me, this is amazing! The beer adds a nice sweetness and the garlic isn’t overwhelming, could you ask for an easier recipe?

Ingredients
2 pounds shrimp (if frozen, thaw the shrimp in a colander and run cold water over it or allow it to thaw in the fridge)Garlic and Beer Grilled Shrimp
4 tablespoons minced garlic
1 bottle of light amber beer
1 tablespoon old bay seasonings
2 tablespoons lemon juice

Directions
Place all of the ingredients in zipalock bag and allow it to marinate for at least 2 hours in the fridge, it can also marinate overnight for an intense flavor.

Remove the shrimp from the marinade and place them on wooden skewers that have been soaked in water.

Grill the shrimp on each side for 3 to 4 minutes (depending on the size.) When the shrimp has changed from translucent to white, it is done. Serve with the light amber beer you used in your marinade and additional wedges of lemon.

Thai Shrimp Basil Curry

I know, I know- I have been on a curry kick lately. I can’t help it. There is something delicious and warming about curries. I feel like they are the perfect winter time foods- they offer you a sense of the exotic, delicious and a hint of spice to warm you up.

I love basil; the smell of it is amazing. It reminds me of an earthy mint and I simple can’t get enough. I keep saying that I will invest in a nice potted herb windowsill garden but I never seem to get around to it. If I did start one, I would definitely have basil planted. When a recipe calls for basil leaves, I tend to add more than is called for because I can’t get enough. I think this recipe has a great flavor to it and the coconut milk really adds a nice sweetness. Thailand has always been on my list of places to visit and hopefully this dish brings a piece of it to you. I hope you enjoy! As you can see with the picture, I left the vegetables out of this shot, my friend is not a veggie fan, lucky for me- I am and I was able to enjoy all of the earthy goodness of the mushrooms.

IngredientsThai Basil Curry
2 tablespoons peanut oil
2 shallots, chopped
1 red or orange bell pepper, chop into strips
1 carrot, shredded
1 inch of ginger root, peeled and minced
4 cloves of garlic, minced
1 container mushrooms (I prefer shiitake or cremini and portobello)
4 tablespoons Thai red curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon light brown sugar
1 can (10 ounces) coconut milk (make sure that there are no additional ingredients)
shrimp (1.5 to 2lbs)
2 tablespoons cilantro
6 scallions, chopped
1 cup basil leaves
1 lime, zested and juiced

Directions

In a large wok (if you don’t have a wok, a large pan will work), heat the oil to medium and add the shallots, bell peppers, carrots garlic and curry paste. Allow the vegetables to soften, this will only take 4-5 minutes.

Next add the soy sauce, fish sauce, brown sugar and coconut milk to the pan. Mix and allow it to thicken, this will take about 3-4 minutes. Add the shrimp or prawns to the mixture and allow them to cook, it will only take 2 minutes for shrimp and 3-4 minutes for the prawn.

Remove from the heat and add in the cilantro, scallions, basil, lime zest and juice. Serve over jasmine rice or with rice noodles.