Category Archives: Shrimp

National Shrimp Scampi Day

I love shrimp scampi. In honor of today’s celebration, I’m re-posting my version, which I call shrimp campy because I serve it over zucchini “pasta.” 🙂 You’ll need a spiral vegetable slicer for this one.

RECIPE

Hasty Tasty Shrimp “Campy”

Serves 2

Ingredients:

  • 2 medium zucchini, spiral-cut into noodles
  • 3 cloves garlic, minced or grated
  • 10 oz. frozen cooked salad shrimp (no need to thaw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper

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Directions:

  1. Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
  2. Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender. 
  3. Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
  4. Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
  5. Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.

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So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.

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Filed under Healthful Eating, scampi, Shrimp, Vegetables, Zucchini

Hasty Tasty Shrimp “Campy” ☺

Handheld vegetable spiral slicer by Spiralife

Handheld vegetable spiral slicer by SpiraLife

I previously posted about my new spiral vegetable slicer, the SpiraLife. Today I challenged my husband to try my lightened, low-carbohydrate version of shrimp scampi. He had his doubts. He loves his pasta, and substituting spiral-cut squash didn’t appeal to him. But he’s a good sport.

I call this dish “campy” because it’s a fake-out, and I also thought the name “shrimp campy” cute. You may call it anything you wish, but please give it a try. It’s healthful, filling, and tasty.

RECIPE

Hasty Tasty Shrimp “Campy”

Serves 2

Ingredients:

  • 2 medium zucchini, spiral-cut into noodles
  • 3 cloves garlic, minced or grated
  • 10 oz. frozen cooked salad shrimp (no need to thaw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper

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Directions:

  1. Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
  2. Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender. 
  3. Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
  4. Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
  5. Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.

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The verdict? My husband admitted it tasted better than he expected. He even said I could make it again. So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.

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Filed under scampi, Shrimp, Zucchini

Penne Alfredo Fake-out

In a perfect world, we cook everything from fresh and make our own sauces, etc. But real life often challenges us with unexpected company or a rushed schedule. There’s no need to resort to take-out, not when you can fake out. Take a little help from the store and keep a few cheat items in your pantry and freezer. Here’s a favorite emergency dish I make in twenty minutes. I read labels and shop as wisely as possible to ensure my fake out is as healthful as possible.

RECIPE

Penne Alfredo Fake-out

Ingredients:
• 2 cups whole-wheat penne pasta
• Salt
• 1 jar reduced fat Alfredo sauce
• 1 cup frozen vegetables
• ½ pound medium shrimp, with veins and tails removed
• ½ cup chopped fresh Italian parsley
• ¼ cup shredded Parmesan cheese (optional)

Directions:
1. Cook penne pasta according to package instructions in salted, boiling water.
2. In a 2 quart covered saucepan, gently heat shrimp and vegetables over medium-low heat until shrimp turns pink and sauce is bubbly (approximately 10 minutes)
3. Drain cooked penne and toss with the shrimp sauce mixture.
4. Serve, garnished with chopped parsley and shredded cheese, if desired.

Yield: 4 servings

Variations: Chill leftovers for a tasty pasta salad.

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Filed under casseroles, Healthful Eating, pasta, Recipes, Shrimp, whole wheat

July Fourth Jambalaya in a Jiffy

About four years ago, I posted my recipe for jambalaya. I updated it for the July fourth holiday. This time I used Johnsonville Andouille Sausage for a more traditional flavor. Since today’s high temperature is expected to be 97°, I’m cooking indoors in my air conditioned kitchen. Too hot for grilling today!

RECIPE

Jambalaya In A Jiffy
Makes 6 servings or 10 side-dish servings

Ingredients:

1 Tbsp. olive oil
2 cups chopped onion
2 cups chopped celery
3 cloves garlic, minced
½ pound Andouille flavored smoked sausage (cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
1 10-oz can diced tomatoes and green chilies
2 cups broth or stock
3 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
Cajun Seasonings to taste
Hot sauce (optional)
1 Bay leaf
½ pound frozen shrimp, cleaned and de-tailed

Directions:

Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat.  Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes.  Add all other ingredients except the shrimp.  Stir to mix.

Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions.  Cook under pressure 15 minutes, then remove from heat.  Allow pressure to drop on its own for 10 minutes.

Release pressure according to the manufacturer’s instructions then remove the lid.  Caution: steam will be very hot! Fluff rice with a fork. Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are pink (about 5 minutes).  Remove bay leaf and serve!

This is a healthful, high-fiber dish you can enjoy hot and again in leftovers, such as jambalaya burritos.
Son of a gun gonna have big fun on the bayou! ♪

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Filed under Burritos, Chili and Stew, cooking, Healthful Eating, Recipes, Shrimp, Soups & Stews

HASTY TASTY PAELLA UNDER PRESSURE

Pressure Cooker

Paella is one of those wonderful one-pot meals with peasant origins. Traditionally, paella was cooked over an open fire in the fields when workers took a break for lunch. The ingredients depended on what was available and could include everything from chicken to rabbit. Coastal areas of Spain popularized the addition of seafood, again whatever catch was available.

The most expensive ingredient is the saffron, yet I know of no suitable substitution. The good news is a little bit of saffron goes a long way and stores well in your refrigerator.

Paella can be a healthful dish, but the recipes I found were time consuming. Not to be discouraged, I experimented with ways to serve paella with minimal fuss. My hasty tasty version of paella uses a 6-quart pressure cooker and mostly frozen ingredients. From start to finish, the meal takes just about half an hour to cook.

RECIPE

 Hasty Tasty Paella

Ingredients:

  • 1 cup uncooked brown rice¹
  • 2 Tbsp. extra virgin olive oil
  • 1½ cups frozen pepper stir-fry
  • 1 ¾ cups chicken stock or broth
  • 6-8 saffron threads
  • 1 Tbsp. sweet paprika
  • 2 boneless, skinless chicken thighs
  • ½ pound frozen shrimp, cleaned and shelled
  • ½ pound frozen sea scallops
  • ½ cup frozen peas or mixed vegetables
  • ¼ cup chopped fresh parsley

Directions:

  1. Brown the rice in the olive oil over medium heat in the bottom of the pressure cooker pot.
  2. After rice is browned, add the pepper stir-fry, broth, saffron, paprika, and chicken. Secure lid and bring to pressure.
  3. Cook under pressure 15 minutes.
  4. Remove the cooker from heat and allow pressure to drop on its own for 10 minutes. Then carefully release pressure and remove the lid according to the manufacturer’s instructions.
  5. Remove the chicken to a cutting board for slicing. Fluff the rice with a fork.
  6. Return cooker to medium heat and add remaining ingredients. Cook just until seafood is cooked, approximately 5 minutes or until shrimp is pink.
  7. Remove cooker immediately from heat and stir in sliced chicken. Transfer paella to a large shallow serving bowl or individual bowls and serve.

Yield: 4 generous servings

¹Do not substitute white or yellow rice for brown rice. Anything other than brown rice will overcook.

Variation: Use fish or mussels instead of or in addition to the shrimp and scallops.

Paella

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Filed under casseroles, chicken, cooking, Fish, Healthful Eating, Mexican, Recipes, scallops, Shrimp

Shrimp Salad with Homemade Mayonnaise

I’ve been studying food labels carefully and don’t like many of the additives, so I’ve embarked on a journey to eat more natural foods. I make my own juices, granola, bread, and BBQ sauce. Now I’ve conquered mayonnaise.

With the Vitamix, it’s easy and takes mere minutes. Here’s how:

Mayonnaise

 

Ingredients:

¾ cup egg substitute
1 tsp. dry mustard
1 tsp. salt
4 Tbsp. apple cider vinegar or white wine vinegar
2 cups safflower or canola oil
 

Directions:

Add first four ingredients to the Vitamix container. Secure lid but remove plug.
Turn Vitamix to Variable Speed 1, gradually increasing to 10 then high.
Pour the oil in a steady stream through the opening in the lid.
Run Vitamix just until mixture thickens.
Turn off Vitamix, pour the mayonnaise into a quart jar, and put a tight-fitting lid (or canning ring and lid) on the jar. Refrigerate. Keeps up to 10 days.

 
Yield: 1 quart

I use 1/2 cup of my mayonnaise to make shrimp salad.

Shrimp Salad

Shrimp Salad for Two

RECIPE

Shrimp Salad for Two

Ingredients:

  • 1 cup salad-size shrimp
  • 1 hard boiled egg, chopped
  • 2 Tbsp. minced onion
  • 1 Tbsp. sweet pickle relish
  • ¼ cup chopped celery
  • ½ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. dried tarragon leaves
  • salt and pepper

Directions:

  1. Combine all ingredients in a bowl and toss together.
  2. Refrigerate for at least 4 hours to develop flavors.
  3. Serve on whole-wheat rolls for sandwiches or stuff in a large, ripe tomato. 

Yield: 2 servings

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Filed under condiments, Healthful Eating, Recipes, Salads, Shrimp

Jambalaya in a Jiffy

We love Cajun dishes, but I lighten them as much as I can.  Instead of using the traditional Andouille sausage, I use a turkey bratwurst or a light sausage.  By request, here is my recipe for Jambalaya in a Jiffy:

RECIPES

Jambalaya In A Jiffy
Makes 10-12 servings

Ingredients:

1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, minced
½ pound sausage (I use bratwurst cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
1 10-oz can diced tomatoes and green chilies
2 cups broth or stock
3 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
Cajun Seasonings to taste
Hot sauce (optional)
1 Bay leaf
½ pound frozen shrimp, cleaned and cooked

Directions:

Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat.  Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes.  Add all other ingredients except the shrimp.  Stir to mix.

Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions.  Cook under pressure 15 minutes, then remove from heat.  Allow pressure to drop on its own for 10 minutes.

Release pressure according to the manufacturer’s instructions then remove the lid.  Caution: steam will be very hot!  Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are thawed and warmed (about 5 minutes).  Remove bay leaf and serve!

This is a healthful, high-fiber dish you can enjoy hot and again in leftovers, such as jambalaya burritos (below).  Son of a gun gonna have big fun on the bayou!

JAMBARRITOS (jambalaya burritos)
Make 8 (4 servings, 2 per person)

Fusion cuisine combines the taste of Louisiana with Tex-Mex!

Ingredients:

2 cups leftover jambalaya
8 whole wheat tortillas
1 cup salsa
1 cup shredded Mexican blend cheese (I use lowfat Monterrey Jack and colby)
1 teaspoon chili seasoning
nonstick cooking spray

Directions:

Preheat oven to 350°F.  Spray a baking sheet with nonstick cooking spray.

In a quart bowl, combine the jambalaya, salsa, seasoning, and cheese. Divide into eights and spoon 1/8 into each tortilla.

Roll each tortilla to form a burrito and place on baking sheet.  Spray nonstick cooking spray over tops of burritos.

Bake for 30 minutes (use more time if using a stoneware baking sheet).  Remove from oven and let stand for 5 minutes before serving.


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Filed under Burritos, Chili and Stew, cooking, Healthful Eating, Recipes, Shrimp, Soups & Stews