Although being pregnant has not made me dislike any foods... most foods sound amazingly delicious to me right now... it has brought on a sense of not wanting to cook as much. Or maybe it's the fact that I don't have much imagination anymore. Either way, I am searching even more and more for simple meals. And these days, they need to be not only simple, but healthy for me. Honestly, I could eat a meal of mac and cheese and french fries each and every night... and I'm sure the baby wouldn't mind either... but I'd also be about 300 pounds and I really don't want that just yet :) So, when I came across this recipe on the What to Expect website, I knew it had to be something I made... and soon!! This truly is speedy and although it's nothing extremely special, it is filling and delicious and perfect for a weeknight meal!
Speedy Shrimp and Red Pepper Pasta
Adapted from What to Expect
Printable Recipe
Ingredients:
8 oz whole grain penne
1/2 lb medium shelled and deveined shrimp
salt and pepper
garlic powder
1 red bell pepper, thinly sliced
1/4 cup low sodium chicken broth
1 cup cherry tomatoes, quartered
1 Tablespoon grated parmesan cheese, plus more for serving
fresh basil leaves, chopped
Directions:
Place the shrimp in a shallow dish and season liberally with salt, pepper and garlic powder. Toss to coat.
Cook pasta according to package directions; drain.
Meanwhile, spray a non-stick skillet with oil or cooking spray and heat over medium heat. Add the shrimp and cook 3 minutes per side. Remove from pan. To the same pan, add the red pepper; seasoning with salt and pepper. Cook for 3 minutes or until they are just softened. Remove from pan. Add broth to pan and bring to a boil. Add tomatoes and parmesan cheese. Allow to simmer for 3 minutes. Add the shrimp and red pepper back to the pan and cook for a minute or two until the shrimp is heated through. Toss the sauce with the pasta and season with salt and pepper to taste. Sprinkle with fresh chopped basil and serve. Enjoy!
One Year Ago: Reese's Pieces Peanut Butter Cookies
Two Years Ago: Chili Glazed Pork Ribs
Three Years Ago: Grilled Pork Chops with Chipotle Honey Sauce
When time is short and you want something delicious and light, this is the recipe for you! It uses minimal ingredients and the part that takes the longest is letting it marinate! That's the definition of easy in my book. I served the shrimp over a nice big salad, but you can serve it over rice or noodles or just on it's own. It's completely up to you. And... for those of you that don't like shrimp, use chicken strips instead - granted cook time is longer, but you'll still have a delicious and light dinner in no time at all!
Spicy Peanut Lime Shrimp
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1 Tablespoon creamy peanut butter
1 Tablespoon soy sauce
1 Tablespoon lime juice
drop of sesame oil
1 teaspoon Sriracha
30-40 medium shrimp, deveined and tails removed
Directions:
In a small bowl or measuring cup, mix together all the ingredients, except the chicken, until well combined. Place the shrimp in a shallow bowl and pour the marinade over top. Toss to coat. Cover and refrigerator for 1-2 hours.
Preheat grill to 375 degrees F. Place an oiled grill pan over direct heat and let sit for 1 minute. Place the shrimp on the grill pan and grill for 2-3 minutes per side or until the shrimp is pink and cooked through. Carefully remove from grill and serve immediately. Serve over salad, noodles, or rice and veggies. Enjoy!
One Year Ago: Easy Summer Veggie Pasta
Two Years Ago: Jalapeno Beef Kabobs with Roasted Garlic Aioli
Three Years Ago: Strawberry Ice Cream
I don't know about where you live, but here.. in the southwest desert of Arizona, summer has arrived. We had a sweltering 102-108 degree weekend! Granted, we are used to this... or at least we should be ready for this kind of weather, but let me just say.. even though it's a dry heat.. it's frickin' hot! We have a pool, which was used to it's fullest this weekend, and it still didn't make much of a difference. At one point, it was just so hot that if you weren't completely submerge in the pool, you could not be outside for long. So, meals like this are going to be showing up on our table more and more. Grilled... simple... light (okay it so the bun doesn't make it light, but I think you get what I'm trying to say)... perfect in every way!
Grilled Shrimp Po'Boy with Spicy Garlic Mayo
Created by Jenn's Food Journey
- makes 3-4 sandwiches -
Printable Recipe
Ingredients:
35-40 medium shrimp, peeled, deveined and tails removed
1 Tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon smoked paprika (you can use regular paprika if you don't have smoked)
1/4 teaspoon cayenne pepper
salt and pepper
Hoagie rolls
Lettuce/tomatoes
For the spicy garlic mayo -
1/4 cup mayonnaise
2 teaspoons lemon juice
1-2 garlic cloves, finely minced (or 1/4 teaspoon garlic powder)
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Directions:
Place the shrimp in a bowl, drizzle with olive oil and lemon juice. Add the smoked paprika and cayenne and toss to coat. Season with salt and pepper. Cover and place in refrigerator for at least 1 hour.
Meanwhile, make the mayo by placing all ingredients in a small bowl and stirring to combine. Cover and place in refrigerator until ready to use. (can be made up to five days in advance).
Preheat grill to 375 degrees F. Spray a grill pan made for the grill with non-stick spray and place on grill to preheat. Drop the shrimp onto the pan and grill 2 minutes per side or until the shrimp is pink and cooked through. If desired, toast buns on the grill for 2-3 minutes per side. Remove shrimp and buns from grill. Slather each bun with mayo, top with lettuce, tomatoes (or any other toppings you desire) and shrimp. Serve immediately and enjoy!
One Year Ago: Grilled Chocolate Chip Cookies S'mores
Two Years Ago: Cucumber, Tomato and Feta Salad
Three Years Ago: Super Fudgy Brownies
It has been one crazy week around here. Well, I shouldn't say that... Home life has been wonderful (as always), but work... work is a different story. Work has been mega crazy this week! I think most of you know that I am an accountant, and being an accountant, the end/beginning of the month is always the most hectic. For us, it means billing and financials.... it's actually my favorite time of the month.. but that doesn't mean I can't complain when it gets crazy busy, right? Seriously, though, I'm just really glad the week coming to a close and that I'll be able to really relax for at least two days! I plan on spending major time by the pool as it's H.O.T. here. This week we saw anywhere from 105-111 degrees (depending on where you are in the state that is). I mean I know it's June, but dang..... I don't know if I'm ready for summer in the desert yet!!
What I am ready for, though, is some grillin'.... oh wait, that's right, I'm fortunate enough to live in a place where I can easily grill all year around. What I should have said is that I'm so ready for it to be grilling season for everyone else so you can try this delicious new recipe. It's simple and it's perfect for summer grilling.
Grilled Shrimp Tostados
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon onion powder
1 teaspoon olive oil
24 medium shrimp, peeled, deveined and tails removed
4-6 small tortillas (I used flour)
1/2 cup refried beans (or more if you like
Guacamole (I used Wholly Guacamole)
Shredded lettuce
Cojita cheese
Directions:
In a small bowl, mix together the first 7 ingredients until well combined. Place the shrimp in a shallow dish and drizzle olive oil over it. Toss to combine. Sprinkle the shrimp with the seasoning mixture and toss to combine. Cover and place in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Place a pan made for the grill on the grill grates and spray with non-stick oil. Place shrimp on pan and grill for 2-3 minutes per side or until the shrimp are pink and cooked through.
Place the tortillas on the grill over direct heat and grill 1-2 minutes per side or until golden and crispy. Remove from grill and allow to cool for just a minute or two. Top with refried beans, guacamole and lettuce (however much of each you want, this should be to your taste, not mine). Top with 4-6 shrimp, depending on how many tostados you are making, then top with cheese. Serve immediately. Enjoy!
One Year Ago: Grilled Parmesan Garlic Shrimp
Two Years Ago: Thick Cut Pork Chops with Korean BBQ Sauce
Three Years Ago: Basil & Lime Tilapia with Basil Aioli
Créme Fraîche is one of those ingredients I very rarely see at my regular grocery store. It just seems they don't want to carry such a fancy ingredient - so, when I stumbled across some on a trip to Whole Foods, I immediately grabbed it and knew exactly what I was going to do with it. I had my eye on this recipe for a bit now, and was about ready to make it with just regular old sour cream. Good thing I held out just a tiny bit :) This was a fantastically simple, very flavorful dish. Although I would have liked to have had it with smoked salmon (what the original recipe called for), I knew Chris wasn't going to really like it (heck it was a stretch using shrimp), the shrimp was a nice little substitution. Even chicken would work really well with this dish. Definitely worth the try!
Smoked Paprika Shrimp with Créme Fraîche Lemon Pasta
Adapted from Whole Foods
Printable Recipe
Ingredients:
26-30 medium shrimp, peeled, deveined and tails removed
2 teaspoons olive oil
1/4 teaspoon smoked sweet paprika
1/8 teaspoon lemon pepper seasoning
10 oz mostaccioli or ziti pasta
1/3 cup créme fraîche (or sour cream)
1/4 teaspoon lemon zest
juice of 1/2 a lemon
1/4 teaspoon salt
1-2 Tablespoons chives, chopped
1 red pepper, thinly sliced
Directions:
Place shrimp in shallow dish and toss with olive oil. Sprinkle in paprika and lemon pepper seasoning, toss to coat. Cover and place in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Remove shrimp and place on a piece of aluminum foil sprayed with non-stick spray or on a pan meant for the grill (spray with non-stick spray). Place directly over the heat and grill for 2 minutes. Flip shrimp and grill another 3 minutes, or until the shrimp is just cooked through.
Meanwhile, cook the pasta according to package directions; drain well, reserving 1/2 cup of the pasta water.
To the pasta, add the zest, lemon juice, and pepper. Toss to combine. Add the créme fraîche, the shrimp and chives, stirring to combine. Serve immediately. Enjoy!
One Year Ago: Grilled Shrimp with Wasabi Mayo Sauce
Two Years Ago: Sweet and Sour Grilled Chicken
Three Years Ago: Hoisin Barbecue Chicken
Quick and packed with a ton of flavor, this dish could easily become a weekly favorite. Well, as long as you like shrimp, that is... (right, Judy :) ??)
But, what if you don't like to or don't want to grill.. no worries, you can this in the oven or even in a skillet. Pretty much all you need to do is make sure everything is warmed and cooked through... viola! Dinner is served!
And of course.. the last episode of The Walking Dead was on last night.... and uhhhmm... OMG.. I did not see that coming!!!! I can't believe we have to wait until October now for the new season to start... I'm already jonesing for it.. how sad is that? :)
Fiery Cajun Shrimp
Adapted from Paula Dean
- Serves 2 -
Printable Recipe
Ingredients:
2 Tablespoons Worcestershire sauce
2 Tablespoons lemon juice
1 Tablespoon hot sauce (I used Frank's)
1/2 teaspoon pepper
1 garlic clove, minced
1 Tablespoon olive oil
3/4 lbs medium sized frozen shrimp, thawed, peeled and tails removed
Directions:
Preheat grill to 375 degrees F. Tear off a large rectangle of aluminum foil (enough to form a packet around the shrimp) and spray with non-stick cooking spray.
In a measuring cup, mix together all the ingredients except the shrimp, until well combined. Place the shrimp in a small bowl and pour the mixture over; tossing to coat. Pour everything into the center of the aluminum foil. Pull opposite ends together and fold to seal. Fold ends to seal, forming a packet around the shrimp. Place over direct heat for 4-5 minutes, rotating and shaking the packet (use oven mitts, packet will be hot!) half way through the cooking time. Carefully remove from grill and allow to rest at least 1 minute. Carefully open the packet. Serve shrimp over rice or pasta, making sure to pour some of the juice over everything! Enjoy!
One Year Ago: Taco Pizza
Two Years Ago: Chocolate Mayonnaise Cake
Three Years Ago: Strawberry Chicken
One of the great perks of working where I do, is that each year we close the office early and we all go to a spring training baseball game. Well, this year, not only do I get to go with the whole company, but my department, along with the public relations department took off last Thursday afternoon and went to a spring training game of our own. We had such a great time. The PR girls in our office are some of the nicest, funniest, craziest, bunch of girls I know, so I was extra excited to hear we were having an afternoon adventure with them. What's even better about the whole situation is that I have an actual department again!!! Things have been a bit off in the admin/operations department for the last year and a half, so having an actual "team" to go out and relax with, makes me hap-hap-happy!! With all of that said, I thought I would share a photo or two of our fun in the sun :)
This is a shot of the whole group (or most of it anyway) - from left to right: Amy, Kayla, Carrie, Carol, Jen, Kim, Ruben (yep, that's right.. he got to hang with all the beautiful ladies.. lucky man!!), me, and Chelsea.
Melissa (my partner in crime) was taking the picture, so here is a shot of her (on the right) and Carrie.
And of course, the whole group again.. but this time, my lovely new boss, Lorraine, who joined us just a little later, is pictured in the front row far right.
So, thanks to Carol and Lorraine for giving us such a wonderful day of fun and sun and no work!!! Makes all those crazy hours we work at times well worth it!
As for the food today.. well... it might not be as fun and exciting as a spring training baseball game, but it is pretty delicious :) This recipe is simple and packed with a ton of flavor.... But, let me warn you, this is also a pretty spicy dish. I mean, come on, you use 1/4 cup Sriracha - you know it's gonna have a little kick. Just know that you have been warned... try it at your own risk... You won't be sorry if you do :)
Spicy Grilled Shrimp with Horseradish Chili Sauce
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/4 cup Sriracha
1 1/2 teaspoon Worcestershire sauce
2 teaspoon olive oil
1/4 teaspoon ground ginger
3/4 lbs. medium raw frozen shrimp, thawed, peeled and deveined
For the sauce -
1/4 cup mayonnaise
1 Tablespoon Sriracha
1 teaspoon horseradish
1/2 teaspoon lime juice
Directions:
In a measuring cup, mix together the Sriracha, Worcestershire, oil and ground ginger until well combined. Place the shrimp in a shallow dish and pour the marinade over it; toss to combine. Cover and place in refrigerator for at least 1 hour.
Meanwhile, in a small bowl, mix together all the ingredient for the sauce. Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees F. Place a grill pan on the grill and allow it to preheat also. (you can also put the shrimp on skewers and grill them that way.. I just wanted something that didn't take up any time) Place the shrimp in the grill pan and grill for 2-3 minutes per side or until the shrimp turns pink. Remove from grill and serve immediately with the sauce. Enjoy!
One Year Ago: Italian Goulash
Two Years Ago: Baked Fish with Sour Cream-Parmesan Sauce
Three Years Ago: Creamy Ranch Chicken Enchiladas
When I saw this recipe posted on Mary's site, I knew instantly, I would have to make it. I love spicy, I love orange, I love garlic, I love shrimp. It was a true no-brainer :) I did make my sauce a bit thicker than Mary did, but otherwise, I pretty much followed the recipe to a T. And that is just my preference, so make it her way, or make it my way, either way, you gotta make it. I can totally understand why this is one of her family's favorites.
Spicy Orange Garlic Shrimp
Adapted from Barefeet in the Kitchen
Printable Recipe
Ingredients:
1 lb large (41/50 count) size raw shrimp, peeled, deveined and tales removed
3 large garlic cloves, finely minced
3/4 cup good quality orange juice
1/2 teaspoon cayenne pepper
1 teaspoon Old Bay Seasoning
2 teaspoons cornstarch
2 teaspoons butter
Directions:
Dry the peeled shrimp with a paper towel and set aside. In a measuring cup or small bowl, whisk together the garlic, orange juice, cayenne, Old Bay and cornstarch; set aside.
In a large skillet, over medium heat, melt the butter. Add the shrimp and allow to become slightly golden on one side, about 1-2 minutes. Turn the shrimp allow to cook until they are pink and cooked through, about 1-2 minutes longer. Remove the shrimp from the skillet and set aside.
Return the pan to the stove and pour in the sauce. Stir, scraping any bits and pieces from the bottom of the pan. Reduce heat to low and allow sauce to simmer until it has thickened slightly. Return the shrimp to the pan and toss to coat. Let them cook another minute and remove from heat. Serve over rice and enjoy!
One Year Ago: Chipotle Meatballs
Two Years Ago: Tuna Pasta Ponza
Fra Diavolo is Italian for Brother Devil. I thought that was pretty fitting for a post on Halloween, don't you agree?
I've made this dish many times in the past, but of course, for some reason, I haven't made it in ages. The other day I was thumbing through one of my cookbooks when I was reminded of it. I've also made this with chicken too, so if you aren't a fan of shrimp, don't run away. This is a very simple dish with a very fancy name and if you like a bit of spice in your life, this recipe is made just for you!
Shrimp Fra Diavolo
Adapted from Giada de Laurentiis
Printable Recipe
Ingredients:
20 large shrimp, peeled and deveined
1/4 teaspoon salt
1 teaspoon red pepper flakes, divided
1 teaspoon olive oil
2 garlic cloves, finely minced
1 (14oz) can crushed tomatoes
1/4 cup red wine
1/4 teaspoon dried oregano
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1/2 lbs. thin spaghetti
Directions:
Toss the shrimp with salt and red pepper flakes. Let sit for 15 minutes.
Cook pasta according to package directions; drain and set aside.
In a skillet heat the olive oil over medium heat. Add the shrimp and saute for 3-5 minutes, or until the shrimp are pink and cooked through. Remove and set aside. Add the garlic to the skillet and saute for 30 seconds. Add the crushed tomatoes, red wine and oregano. Stir to combine. Reduce heat and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp to the skillet and add the parsley and basil. Stir to combine. Let cook another 1-2 minutes. Season with salt and pepper to taste. Toss in pasta and serve. Enjoy!
One Year Ago: Simple Shrimp Stir Fry
Two Years Ago: Halloween - Our Tradition
Simple and delicious. The perfect salad on it's own or as a lovely side salad to accompany grilled steak, fish or chicken. Trust me, after a long day at work, this is an easy way to get dinner on the table with very little effort.
Caesar Salad with Spicy Grilled Shrimp
Adapted from Martha Stewart
Printable Recipe
Ingredients:
For the shrimp -
1 teaspoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
12 extra-large shrimp, pealed, deviened and tails removed
For the dressing -
1/4 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1 garlic clove, finely minced
For the salad -
6-8 cups romaine lettuce, chopped or torn
croutons (store bought or homemade)
shredded or grated parmesan cheese
Directions:
Place the shrimp in a bowl or shallow dish. Add olive oil, chili powder and cayenne pepper. Toss to coat. Cover and place in refrigerator for 1 hour.
For the dressing - in a bowl or measuring cup, mix together all the ingredients until well combined. Cover and place in refrigerator until ready to use. (can be made up to three days in advance)
Preheat grill to 325 degrees F. Place a skillet or pan made for the grill (or at least safe for the grill) directly over the fire. Let the pan heat up just a minute or two and then add the shrimp. Grill for 3 minutes, turn and grill another 2-3 minutes, or until the shrimp is pink and cooked through. Remove from grill.
To build the salad - add the lettuce to a plate or bowl, top with shrimp, croutons and parmesan cheese. Drizzle on the dressing and serve immediately. Enjoy!
One Year Ago: Cholula Chicken Pizza
Two Years Ago: Grilled Chicken with Mustard Tarragon Sauce
Chris and I normally eat pretty healthy, so it sounds a bit odd when I say "we've been trying to eat better lately"... but that statement is true. We have been trying to eat better. With eating better comes lighter foods, smaller portions, things like that. If you can believe it, this is the first true salad I have posted on my site! I'm a bit shocked actually because we eat a lot of salads - but they are mainly just plan side salad types.. nothing too interesting to post. So this is a great recipe to start with.
Big thanks to the wonderful people over at Carapelli Olive Oil for this recipe - It was a huge hit in our house!!
Grilled Shrimp and Pineapple Salad with Champagne Vinaigrette
Adapted from Carapelli Olive Oil
- Serves 2 -
Printable Recipe
Ingredients:
1/4 cup extra virgin olive oil
2 Tablespoon champagne vinegar
2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
3/4 pound peeled and deveined uncooked large shrimp
4 slices pineapple
6-8 cups green leaf lettuce, torn
sliced cucumber (optional)
quartered cherry tomatoes (optional)
dried cranberries (optional)
Croutons
Directions:
Whisk together the olive oil, vinegar, Dijon, Salt, pepper, and garlic powder. Remove 1 tablespoon and set the rest aside. Place shrimp in a shallow dish and toss with tablespoon of vinaigrette. Let marinate for 30 minutes.
Preheat grill to 350 degrees F. Place the pineapple directly over the fire and grill about 3-5 minutes per side, or until the pineapple has a little color and is warmed through. Remove from heat and allow to cool. Once cooled, roughly chop and set aside.
Using a saute pan meant for the grill, add the shrimp and grill for about 4-5 minutes per side or until the shrimp is pink and cooked through. You can also thread them on skewers - same cooking time. Remove from grill and allow to cool just a little bit.
To serve - on a large plate or bowl, add the torn lettuce, top with cucumbers, tomatoes, cranberries, and croutons. Add the pineapple and shrimp and lightly drizzle with vinaigrette. Serve and enjoy!
One Year Ago: Gyros
Two Years Ago: Zucchini Gratin
Although, for most people, Labor day marks the closing of summer - or at least a sign that summer is coming to an end. Around here, in the sunny desert of Arizona, that is not quite the case. We are still having 100+ degree days and we still haven't reached a low in the 70's yet at night! But, that's ok... we do things to survive just like most people do in the long cold winter months. One way I definitely survive is by coming up with very simple, very quick dinner ideas. This recipe ranks right up there. Very simple and very light on ingredients. From start to finish, even including marinating time, this meal takes 40 minutes tops. If you want to make it happen faster, cut the marinating time in half... viola! Dinner is served!
P.s...I'm sorry I've not been the best at commenting on others blogs the last few days.. between internet issues and big things going on at work, I find I barely have enough time just to put my own posts together. Hopefully this will change in the next few days...but just know, even if I'm not commenting, I'm still probably lurking around your blog... I can't go long without my blogsphere friends!!
Grilled Hoisin Shrimp
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
2 Tablespoons Hoisin
1 Tablespoon low-sodium soy sauce
1 teaspoon mirin
1 teaspoon honey
1 lbs. extra-large (26/50 count) shrimp, peeled, deveined and tails removed
1/2 teaspoon Sriracha
drop of sesame oil
1 yellow bell pepper, thinly sliced
Directions:
In a small bowl or measuring cup, mix together the Hoisin, soy, mirin and honey together until well combined. Remove 2 teaspoons of mixture and set the rest aside. Mix together the 2 teaspoons of mixture, the Sriracha and a drop of sesame oil. Place shrimp in a shallow dish and toss with sriracha mixture. Cover and place in refrigerator for 1 hour.
Preheat grill to 325 degrees F. Place a grill basket (or any stir fry pan meant for the grill) over direct heat and add the shrimp and peppers. Grill for 6-8 minutes, stirring occasionally, until the shrimp is cooked through and is a lovely pink. Remove from grill and toss with reserved sauce OR place shrimp and peppers over rice and drizzle sauce over top. Enjoy!
One Year Ago: BLT Scrambled Eggs
Two Years Ago: Grilled Chicken Sandwich with Roasted Red Pepper and Goat Cheese Spread
I have found chimichurri to be a lot like pesto. You can use it in place of pesto in so many instances. It's got a different flavor, of course, as it uses parsley instead of the common basil in pesto. It's got a bit of a bite to it that pesto does not have from the red pepper flakes and the red wine vinegar. That aside, you can still use it just like pesto. In pastas, on pizzas, as a condiment on the table to spoon on whatever you please. Heck, spoon it directly in your mouth if it makes you happy - I'll never tell!
Chimichurri Shrimp Pasta
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1 garlic clove, finely minced
1 teaspoon salt
1 Tablespoon dried oregano
1 teaspoon red pepper flakes
2 Tablespoons red wine vinegar
1 teaspoon lemon juice
1/4 cup olive oil
1/4 cup parsley, finely chopped
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
16 large (41/50 count) shrimp, peeled, deveined and tails removed
salt and pepper
8-10oz ziti pasta
Directions:
Place the garlic, salt, and black pepper in a mixing bowl and mash into a paste with a fork or wooden spoon. Add the oregano, hot pepper flakes, vinegar, and lemon juice and whisk to mix. Whisk in the olive oil in a thin stream, followed by the parsley. Taste for seasoning, adding salt or vinegar if necessary. Set aside.
Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
Spay a non-stick skillet with non-stick cooking spray and place over medium heat. Add the peppers and saute for 2 minutes. Add the shrimp and quickly saute until the shrimp is cooked through and turned pink, about 3-5 minutes. Season with salt and pepper. Add the shrimp and peppers to the pasta and toss with chimichurri sauce. Serve immediately. Enjoy!
One Year Ago: Grilled Steak with Creamy Parmesan Sauce
Two Years Ago: Guest Blogger - Posole
When I saw this recipe on Pam's site, I instantly thought to myself... I can so do this on the grill!! I'm sure most of you have noticed that since the summer began, I have pretty much stayed out of my kitchen. I can't help myself, I love to grill. So pretty much any time I see a recipe that others have made in the oven or on the stove top, I think about how I can do it on the grill. Sometimes it doesn't always work... but sometimes, it works like a charm... like this one. It was deliciously simple and I will make it again for sure. Don't worry if you don't have a grill, in Pam's original recipe, she did it all in a saute pan!! (Click HERE for her original recipe)
What? You don't like shrimp.... geez, why make things so complicated??? :)
Grilled Spicy Garlic Shrimp with Tomatoes over Pasta
Adapted from Pam's Midwest Kitchen Korner
Printable Recipe
Ingredients:
28 large shrimp, thawed, peeled and deveined
salt and pepper
cayenne pepper
3 Tablespoons olive oil
1-2 garlic cloves, minced
2 teaspoons Italian herb mix
1/2 teaspoon red pepper flakes
1 cup cherry tomatoes, quartered
1 Tablespoon red wine
1 Tablespoon tomato paste
8-10 oz ziti pasta (or pasta of your choice)
Directions:
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water; set aside.
Place shrimp in a small bowl and season with salt, pepper and cayenne to taste. Allow to sit for 10 minutes. Add the olive oil, garlic, Italian herb mix, and red pepper flakes to the bowl. Toss to combine. Add the cherry tomatoes. In a separate dish, mix together the wine and tomato past until smooth. Pour into bowl, stir everything to coat and combine.
Preheat grill to 325 degrees. Tear off a large square of aluminum foil and spray with non-stick cooking spray. Pour the shrimp into the center of the foil. Pull opposite ends together and fold to seal. Fold ends to seal and form a packet around the shrimp. Place over direct heat and grill for 4 minutes. Rotate the packet and grill another 5 minutes. Carefully remove from grill and allow to cool for 5 minutes. Pour contents of foil packet over pasta and toss to combine. Serve immediately with warm crusty bread. Enjoy!
One Year Ago: Spicy Grilled Shrimp with Creamy, Cooling Asian Sauce
Two Years Ago: The Real Chimichurri
Deliciously simple grilled shrimp with a spicy jalapeno sauce... how can you go wrong? This is a perfect summer dish - quick and very fresh. And hey, you don't like shrimp? Grill up a piece of chicken and pour this sauce over it...you'll be happy you did :)
Grilled Shrimp with Jalapeno Dressing
Adapted from Cook's Country
Printable Recipe
Ingredients:
1 lbs extra large shrimp, peeled, deveined
1 Tablespoon olive oil
1 Tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 jalapenos, roughly chopped
2 Tablespoons cilantro leaves
1 teaspoon lemon zest
1 Tablespoon lemon juice
5 Tablespoons olive oil
Directions:
Place shrimp on a large bowl. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, cayenne, and salt. Toss to coat. Cover and refrigerate for 1-2 hours.
Meanwhile, place the jalapenos, cilantro, lemon zest and juice in a food processor or blender. Pulse until pureed. With the machine running, slowly add the olive oil until all incorporated. Pour into a bowl, cover and set aside.
Preheat grill to 350 degrees F. To make things easy, I used a non-stick veggie/fish try that is made for the grill. If you do not have one, just thread the shrimp on metal or wooden skewers - if using wooden, make sure to soak them in water for at least 30 minutes before using. Place the shrimp over the fire and grill about 5-8 minutes, turning once, or until the shrimp are a lovely pink and heated through. Remove from grill, serve with jalapeno dressing, and enjoy!
One Year Ago: Grilled Tilapia with Mustard Chive Sauce
Two Years Ago: Sweet and Spicy Tilapia
Just the other day I was complaining about the excessive heat we have been experiencing. Had I just waiting a few more days, I would have actually not had a thing to complain about. This weekend was so lovely - spotted with thunderstorms and cooler temperatures (at one point on Saturday night I saw it was 75 degrees!!!) - I feel sort of bad about spewing my displeasure about how miserable it has been. But only sort of.. it's July, I live in the desert, I have lived here for enough years now to know to enjoy it while you can...the break doesn't last :)
Well, enough about the weather, let's talk food! I love it when one ingredient in a dish has enough flavor in it to carry the entire dish. No extra spices, no extra ingredients... just everything in it's finest, purest form. That is what a good chorizo can bring to any dish!
Chorizo and Shrimp Pasta
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
10-12oz penne pasta
1/2 lbs ground Mexican chorizo
12 medium raw shrimp, peeled, deveined and tails removed
1/4 cup roasted red peppers, chopped
20 cherubs or cherry tomatoes, halved
2 oz goat cheese
fresh basil leaves (optional)
Directions:
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water; set aside.
In a skillet over medium heat, add the chorizo. Cook for 10 minutes, stirring occasionally. Add the shrimp and roasted red peppers and cook another 3 minutes. Stir in the tomatoes and cook another 2-3 minutes, or until the shrimp is pink and cooked through. Remove from heat and stir in the goat cheese until it has melted. Pour in the cooked pasta and toss to combine. Stir in reserved pasta water if needed to thin everything out. Serve immediately and enjoy!
One Year Ago: Grilled Pineapple Pound Cake Delight
Two Years Ago: Spaghetti with Hot Italian Sausage
Finger - Licking - Good... That is really all that needs to be said about this dish. There was nothing about this dish that did not make me go "mmmmmmmmmmmmmm" with delight! I think I may have even done a little dance. Then again, how can you go wrong with perfectly spiced and grilled shrimp dipped in a delicious little sauce? Yes, the remoulade was outstanding, but honestly, and I know most of you will be surprised by me saying this... the shrimp really was the star. (ok, ok, the sauce was just as fantastic!!!!!)
Cajun Spiced Grilled Shrimp with Remoulade
Adapted from Cooking Light
Printable Recipe
Ingredients:
1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 Tablespoon olive oil
1 pound large shrimp, peeled and deveined
For the Remoulade -
1/4 cup mayonnaise
1 Tablespoon fresh chopped chives
1 teaspoon ketchup
1/2 teaspoon fresh chopped parsley
1/2 Tablespoon lemon juice
1/2 Tablespoon Creole style mustard
1/2 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 garlic clove, finely minced
Directions:
In a small bowl, mix together the first 9 ingredients. Place shrimp in a large bowl and drizzle with olive oil. Pour spice mixture over and toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, combine all ingredients for the remoulade in a bowl. Mix until well combined. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Tear a large piece of aluminum foil and spray with non-stick cooking spray. Pour shrimp into the center of the foil. Bring the opposite ends of the foil together and fold twice to seal; fold in the remaining sides to seal. Place directly over the fire and grill 8 minutes, rotating the packet once during the cooking time. Carefully remove from the grill and foil packet - serve with remoulade and enjoy!
One Year Ago: Asian Meatball Subs with Hoisin Mayonnaise
Two Years Ago: The Obsessive Chef's Homemade Tatar Tots
