Tag Archives: Shrimp

Greek Shrimp & Couscous

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Ingredients

·         1 (10-ounce) package couscous

·         2 teaspoons olive oil

·         1 pound frozen shrimp, thawed, peeled and de-veined

·         1 (14-ounce) can diced tomatoes  with green pepper and onion, drained

·         1/2 cup Greek black olives, pitted and chopped

·         1 tablespoon dried mint leaves

·         1 teaspoon garlic and herb seasoning

·         1 teaspoon dried oregano

·         Salt  and freshly ground black pepper

Directions

In a medium saucepan, cook couscous according to package directions. In a separate pan, add olive oil and shrimp. Add tomatoes, olives, mint, garlic and herb seasoning, and oregano. Simmer for about 3 to 5 minutes to cook shrimp and heat through. Season, to taste, with salt and black pepper. Pour over couscous and serve.

Recipe from: http://www.foodnetwork.com/recipes/robin-miller/greek-shrimp-and-couscous-recipe/index.html

This was very delicious and simple. I made this dinner with my roomate and we both enjoyed it. We used a can of diced tomatoes but not with peppers and onion. As a side dish we had roasted broccoli which is very simple.

Broccoli:

Cut broccoli into small pieces and spread out on a baking sheet. Drizzle EVOO and sea salt or kosher salt over broccoli and put in the oven at 400 degrees for 20 minutes or until done to your liking (personally, I think it is best when it is slightly burned).

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Baked Shrimp Scampi

Very rich and delicious, baked shrimp scampi is a treat. This recipe has a lot of butter in it, so if you prefer you can substitute half of the butter with olive oil (which is what I did). Also, save yourself the trouble of peeling the shrimp and buy already peeled and de-veined shrimp. This dish was very delicious and can be served with pasta or rice.

Ingredients

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

I found this recipe at: http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html

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Caprese, Garlic Basil Shrimp, & Orzo

On the menu:

Caprese salad (mozzarella, tomato, basil)

Garlic Basil Shrimp

Orzo

Roasted green and yellow zucchini

The recipes:

Caprese Salad

Ingredients:

  • 2 large beefsteak tomatoes
  • Large block of fresh mozzarella
  • A few leaves of fresh basil

Directions:

Slice mozzarella and large tomatoes into even pieces. Layer tomato and mozzarella on plate alternating. Rip some fresh basil leaves and place on top. When eating drizzle some EVOO and fresh black pepper.

Garlic Basil Shrimp

Ingredients:

·   2 tablespoons olive oil

·   1 1/4 pounds large shrimp

(20 to 25 per pound), peeled and deveined

·   3 garlic cloves, minced

·   1/8 teaspoon dried hot red-pepper flakes, or more to taste

·   3/4 cup dry white wine

·   1/4 cup finely chopped fresh basil leaves

·   1 1/2 cups grape tomatoes, halved

·   Salt and freshly ground black pepper

Directions

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through

From the Food Network website athttp://www.foodnetwork.com/recipes/ellie-krieger/garlic-basil-shrimp-recipe/index.html

Orzo

Buy pre-packaged orzo and follow instructions on box

Roasted green and yellow zucchini

Preheat oven to 400 degrees. Wash zucchini. Cut off both ends and half each zucchini width-wise. Quarter each zucchini length-wise and place on a large baking sheet. Lightly drizzle EVOO over zucchini and season with kosher sea salt and fresh ground pepper. Place in oven and let cook until slightly burned looking (check after 20 minutes until done).

Comments:

This makes a really great dinner. The caprese salad is delicious, easy to make, and really impresses guests. If it is too bland in flavor you can add a dash of balsamic vinegar. The shrimp turned out really great and I love the recipe. I will definitely make this again. However, I didn’t love the orzo. It worked with the shrimp, but pasta would probably be better. Lastly, the zucchini is great because they are very simple to make and super flavorful.

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