Garlic Shrimp Bake

I save a lot of shrimp recipes, but I realized I don’t often MAKE shrimp dishes.  Likely due to the cost of fresh shrimp, which can be pretty high.  I am not opposed to cooking with frozen shrimp, but it’s not my preference.  It’s just too watery, I hate thawing it, and they don’t quite live up to their fresher cousins.  Anyway, shrimp is something I really enjoy when I do get a chance to make it and this dish is no exception.

It has SO much flavor it’s unbelievable, especially considering how simple it really is.  Everything goes into one dish and gets thrown into the oven.  Of course you will want to make some bread to go along and sop up that amazing sauce in the bottom of the pan.  I also chose to whip up some orzo (which I flavored with a quick gremolata) because as usual my husband wouldn’t have called it dinner without some form of starch.  They all went very nicely together.

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The shrimp has such a freshness to it from the lemon, garlic and parsley.  Then you get that heat from the red pepper flakes that really kicks it up a notch, while still having a sweetness to it as well.  The tomatoes become little jewels that soak up that liquid in the bottom and they literally burst in your mouth.

Though the cost of shrimp often leaves me a bit shocked, I would gladly pay it a little more often to enjoy such fantastic dishes as this.  This dish would also be a great dinner party addition, perhaps justifying the cost even a bit more.  If that wasn’t enough to convince you, I would even go so far as to say it’s a pretty healthy dish, with most of the fat coming from the olive oil which is said to be good for you anyway.  So with those great excuses, you have no reason NOT to go out and pick up some nice shrimp and treat yourself to this dish!

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Garlic Shrimp Bake

Ingredients :

  • 1.25 lb shrimp, peeled and deveined (if you are making this for two as we did you could easily get away with a lb and not have such a crowded pan)
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 3 T. lemon juice (I actually just used the juice of one lemon and the zest as well)
  • 3 T. olive oil
  • splash of white wine (about 2 tablespoons or so)
  • 1/4 cup chopped tomatoes (I used one roma tomato)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. fresh parsley, chopped

Directions :

  1. Preheat oven to 375° F.
  2. Arrange all the ingredients except the parsley in an oven-safe skillet (cast iron works great for this).  Bake for 10 minutes, or until shrimp is done (depending on the size of shrimp you buy).
  3. Remove from oven, top with parsley and serve along side some bread or pasta.

Recipe from Nutritious Eats


Pasta with Shrimp, Lime & Saffron

Whenever I make a dish with fish or shellfish in it I just feel like I am eating better.  Obviously that is not always the case, but generally I do feel it holds some truth.  Fish and shellfish are both very low calorie and fat, and generally are prepared in ways that keep things light and fresh.  Despite the large amount of olive oil in this dish (but keeping in mind olive oil IS good for you lol) I do feel like this is a pretty light, yet satisfying dish.  The nice fresh, slightly sweet taste of the shrimp pairs perfectly with the bright tangy and spicy sauce.

Let’s talk about saffron for a minute.  It is the most expensive spice on the market and most people have probably never tried it.  It is actually the stigma of a certain type of crocus.  It lends a sort of sweetness to a dish, and a little goes a LONG way.  When you buy it you often get a tiny amount and you really only need a few threads for a dish.  If you just can’t justify spending so much on a spice, I think this dish would still be a winner without it, but if you’re curious definitely give a shot!  It will probably last you a long time because not many dishes call for it.  A tip I found for dispersing the flavor more evenly in your dish is to soak the threads for about 5 minutes in a teaspoon of warm water or white wine to then be used in your dish.

The recipe I followed actually had a slightly different name (Pasta with Scampi, Lime & Saffron), but I don’t think it’s correct.  When I think of scampi I think of shrimp cooked in a garlic butter sauce, and there is no butter in this dish.  There is however a good deal of garlic.  Don’t shy away from it, it’s not nearly as intense as it seems lol.  I used a shallot as my onion for a more mild onion flavor.  The recipe was also originally written for a full lb box of pasta, but I used a bit less (11oz).  I didn’t end up needing any pasta water to thin my sauce out, but don’t forget to hang on to it just in case.  The recipe I followed called for Nolly Pratt, but I have no idea what that is (however they referenced white wine in the article so that’s what I went with), instead I used a chardonnay.  And, as always, if you can get your hands on some nice fresh shrimp that would definitely be best.  However frozen is fine too.  I wanted to leave the tails on for a prettier picture, but the part of me that can’t stand food that is a hassle to eat won in this case.

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Pasta with Shrimp, Lime, & Saffron

Ingredients :

  • 12 oz. linguine
  • 1/4 cup olive oil
  • 18 medium sized shrimp (about a lb)
  • 1 onion finely chopped (or shallot)
  • 8 garlic cloves, thinly sliced
  • 100 ml white wine
  • few strands of saffron (remember a little goes a long way)
  • zest of 2 limes
  • juice of 1 lime
  • 1 tsp. chili flakes
  • 1/4 cup freshly chopped parsley
  • 1/4 sliced green onions
  • black and white sesame seeds for garnish
  • salt and pepper to taste

Directions :

  1. Clean, devein, and prepare shrimp how you like them.  Salt and pepper them.
  2. Heat a skillet over medium to medium-high heat with a bit of your oil and cook shrimp on each side for about a minute and set aside.  They should be mostly cooked through because they won’t cook much longer after this, but remember shrimp are easy to over-cook.
  3. Add the rest of your oil to the skillet and saute onions for a few minutes until softened.  Add garlic, chili flakes and saffron (on medium so your garlic doesn’t burn) and cook until fragrant.
  4. Add white wine, and scrape any bits off the bottom of your pan.  Bump it back up to medium-high and let it simmer for a couple minutes.
  5. Meanwhile, cook pasta according to package directions and reserve some of the starchy pasta water to thin your sauce as needed.
  6. Add to your pan the chopped parsley, lime zest, lime juice, green onions, and drained pasta.  Add a little of the pasta water at this time (only if necessary) as well.
  7. Add your shrimp, toss to coat, and heat through… make sure your shrimp are now fully cooked through.
  8. Garnish with a sprinkling of black and white sesame seeds and a wedge of lime.

Recipe from My Kitchen Treasures



Honey Walnut Shrimp

You may recall that recently I made Sweet Fire Chicken in an attempt to recreate one of my favorite Chinese Take-out dishes at home.  I thought it only fair to try and do the same for one of my husband’s usual choices.  I haven’t ordered this myself, but he says this is a fair comparison to the dish he orders from Panda Express.  He says the walnuts are a bit sweeter, but when asked if he would rather have this version or the other he voted for this dish.

Personally, I also really enjoyed this dish.  The shrimp fried up beautifully and was perfect coated in the honey sauce.  I really like the crunch factor from the walnuts and of course they carry on that sweetness factor as well.  This goes very well over some plain and simple rice.  Hopefully you have a little better luck with your rice preparation though…. I have been testing out a new rice cooker and can’t seem to stop getting mushy rice.  After overcooking my first batch of  sugar water (I will get into that in a moment) I fell a bit behind in getting everything else ready and the rice had to sit in the cooker for a bit longer than I would have liked.

Now about the walnuts… I am sure most of you already know how to do this technique and would laugh at my mishap tonight, but for those of you who haven’t made anything like it before I thought I would share what I learned.  The recipe said to boil the sugar water, while continuously stirring it, until it turned golden and thickened.  I kept waiting to see a golden color, even past the point where it thickened up, and in doing so I ended up with a mess of hard sugar again.  I imagine I boiled all the water out… oops!  The second time I pulled it as soon as it thickened up regardless of color and that worked well enough.

As far as being low FODMAP or not… I think this one fits the plan.  The only questionable ingredients I can think of are the honey (which there is such a small amount I doubt it would effect most people unless it was a trigger) and perhaps the cornstarch (but honestly I am just not sure about that one, and again I imagine it effects some more than others).  Other than being quite full from eating more than I should as usual I didn’t have any issues with this meal in the stomach department.

Honey Walnut Shrimp

Serves : 3-4

Ingredients :

  • 1 C. vegetable oil
  • 1/2 C. sugar
  • 1/2 C. walnut halves
  • 3 T. mayo
  • 1 1/2 tsp. honey (I used more like 2 tsp.)
  • 1 1/2 tsp. sweetened condensed milk
  • 1 lb. medium shrimp, peeled and deveined
  • kosher salt and pepper to taste
  • 1 lg egg, beaten
  • 1/2 C. cornstarch

Directions :

  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
  3. In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
  4. Season shrimp with salt and pepper, to taste.
  5. Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
  6. Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
  7. In a large bowl, combine shrimp and honey mixture.
  8. Serve immediately, topped with walnuts.

Recipe From Damn Delicious



Published in: on August 11, 2013 at 9:20 pm  Leave a Comment  
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Thai Coconut Lime Soup

It was grocery day and I was searching for a new dish to make that featured some sort of seafood.  Came across this and was immediately interested not only because of the lovely photos, but also because three of the four words in the name of this dish are some of the best foods in my opinion.  I figured three out of four wasn’t bad, and I would try to get past my distaste for soup and give it a shot.  I am glad I did.  This soup definitely has a LOT of flavor between the fresh ginger, green curry, coconut, lime, shrimp, serrano, garlic, and cilantro.  It also packs a LOT of heat!  I think next time I will wimp out and dispose of the seeds from the pepper.

One of the reasons I don’t particularly like soup is because of the broth… it just seems like too much to me I guess.  Figuring I had probably already done a number on my stomach from the heat in this dish I didn’t finish my broth, but did find that dipping some bread in it was a nice way to mellow out some of the heat and make me not feel like I was drinking my meal.  Both my husband and I though agreed this soup would be better with a little less broth, and more stuff in it.  So I would suggest increasing the ingredients in the soup to about 1.5x or maybe even 2x the amount listed, and sticking with the listed amount of broth ingredients.  I had doubled the recipe and we ended up tossing a lot of the left over broth after filled our bowls with the extra shrimp, mushrooms and onions.  Or you could throw a bit of rice in it to make it a little heartier and get rid of that excess broth issue if you are like me.

Anyway, this was still a winner in my book, and smelled amazing.  I loved the blend of flavors, and I just love trying new things.  In particular I don’t think I had ever had green curry paste before this dish.

Thai Coconut Lime Soup

Serves : 2                 

Ingredients :

  • 1/2 lb raw shrimp
  • 2 T. vegetable oil
  • 2 T. fresh ginger, minced
  • 1 clove garlic, minced
  • 1 serrano, thinly sliced, seeds and all
  • 1/2 onion, sliced into thin wedges
  • 3 T. Thai green curry paste
  • 1 T. brown sugar
  • 4 oz. mushrooms, sliced
  • 1 can coconut milk
  • 1 cup water
  • juice of 2 limes
  • 1/2 cup cilantro
  • zest of 1 lime

Directions :

  1. Heat the oil in a pot and saute the shrimp just until pink on both sides.  Set aside.
  2. In the same pan saute the ginger, garlic, hot pepper and onion for a few minutes on low to medium heat, until the onion starts to soften.
  3. Add in the curry paste, brown sugar, and mushrooms.  Saute for a few more minutes.
  4. Add the coconut milk, lime juice, and water to the pan.  Bring up to a simmer and cook gently for a couple of minutes.
  5. Add the cooked shrimp and cilantro to the pot.  Heat through.  Taste for seasoning adjustments.
  6. Serve hot with cilantro and lime zest as garnish.

Recipe from The View From The Great Island



Published in: on March 5, 2013 at 9:54 am  Leave a Comment  
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Sweet Chili Shrimp Stir-fry

This is a fabulously simple dish, ready in under 20 minutes.  It would be just as good for a special occasion as a quick weeknight meal and has a lot of flavor despite the seemingly simple ingredient list.  I had to really fight the urge not to throw a little something extra in this, and really give it a chance, but I am glad I didn’t.  The peas give it that freshness, the sauce gives it the heat and sweetness, the nuts give it that crunch and have a great buttery texture that just goes so well with the shrimp, and of course the lime just ties it all together and gives it that little something extra.  I almost didn’t even make this because it seemed SO simple, and I wasn’t sure if Jeff would be ok with it.

I accidentally grabbed cooked shrimp when I was at the store, but it was ok since all the flavor is in the sauce and I didn’t have to worry about getting it into the shrimp since it coats everything.  I didn’t have Jasmine rice on hand so went with some boil in a bag brown rice and I actually think it went perfectly with this.  For the chili sauce I had some garlic chili thai sauce already opened so I used that.  My only issue with this recipe was when it was time to photograph it…. it’s not exactly the prettiest dish to look at, but what it lacks in appearance it makes up for in taste!  You won’t regret trying this one.

Sweet Chili Shrimp Stir-fry

Serves : 2         Time to make : less than 20 minutes!

Ingredients :

  • 1 lb shrimp, cleaned and deveined
  • 2 cloves garlic, minced
  • 1/3 C. sweet chili sauce
  • 1 1/4 C. snow peas
  • 1 T. olive oil
  • 1/2 tsp. sesame oil
  • 1/2 C. cashews, roughly chopped
  • 1 lime
  • 1 1/2 C. jasmine rice, uncooked (or another quick cooking variety)

Directions :

  1. In a medium sized pot cook rice according to package directions.
  2. In a large skillet, warm the olive oil over moderate heat.  Cook garlic in oil until fragrant, about 30 seconds.  Add shrimp and saute until pink and cooked through.  Remove from pan.
  3. While shrimp is cooking, trim ends off snow peas and cut into thirds diagonally.
  4. Add sesame oil to the pan and saute snow peas until tender, about 2-3 minutes.
  5. Return the shrimp to the pan and add the sweet chili sauce, cook until  heated through.  Add more chili sauce if necessary.
  6. Serve over rice and top each plate with chopped cashews and a fresh lime cut into wedges.

Recipe from the clever carrot


Published in: on February 14, 2013 at 12:54 pm  Comments (3)  
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Day 91 : Shrimp w/ Feta and Orzo

This is another of those great, simple, and versatile dishes that you can have any day of the week, and any time of year.  I have made it many times now and it’s a very nice and light, fresh meal.  The original does not call for shallots or red pepper, or even garlic, but I like them so I put them in.  I also don’t stick to the exact measurements according to the original recipe… I just eyeball it and put however much I want that particular night.

The recipe says orzo, and that is usually what I use, but I decided to have a bit of fun with it tonight and try stars because I happened to find the cutest little star pasta at the store the other day.  My hopes were that Perrin would eat it…. but no such luck.  Archer LOVED it though and the size of the stars were perfect for him.  One out of two isn’t bad in my book!

Shrimp w/ Feta and Orzo

Serves : 3-4                Time to make : 15-20 minutes

Ingredients :

  • 1 cup orzo
  • 1 lb shrimp, cooked peeled and deveined with tails off
  • 1/4 cup parsley, chopped
  • 1 can chopped tomatoes, like the italian style ones
  • 1 tsp. lemon zest
  • salt and pepper
  • 1/2 cup feta cheese, crumbled

Optional additions I have tried and enjoyed

  • 1-2 large cloves garlic, minced
  • 1/2-3/4 red bell pepper, diced
  • 1/4-1/3 cup red onion or shallots, chopped
  • more parsley and more lemon zest
  • sun-dried tomato feta

Directions :

  1. Cook pasta according to package directions, drain.
  2. Meanwhile in a large skillet over medium high heat put in tomatoes and cook until the liquid is absorbed. (I usually throw in the peppers, onions and garlic about  halfway through)
  3. Add shrimp and other ingredients (minus the feta) and heat through.  Toss in the drained pasta.
  4. Carefully toss in the feta and serve.


Published in: on April 2, 2011 at 7:41 pm  Comments (1)  
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Day 67 : Orangey Orzo with Shrimp and Peas

Well it’s midweek and already I am feeling worn out and ready for the weekend!  With that in mind I figured it was a good night for a lighter meal… one that would not leave me feeling heavy or blech afterward.  This was just the ticket!  Without all the butter and oils of a typical pasta this was definitely light, and the flavors were nice and fresh, and not overpowering at all.

This was my first time using saffron, and while I think I could taste a hint of it in the final dish I don’t think it was a necessary ingredient.  Since it’s a rather expensive spice for such a small amount I would say you could leave it out if you prefer and probably never even notice.  I must say that I am really starting to like orzo.  It’s so small and has a great texture and it’s so easy to manipulate into your mouth without having to twirl it or stab it a bunch of times lol.

To get the listed amount of orange juice I used 2 oranges, and the zest of just one.  It seemed like a lot going into the dish, but it was a nice mellow flavor I felt.  And I liked that you could still taste the shrimp and the pasta flavors behind the orange.  I did heat everything up a couple more minutes after adding the orange just to let the flavors blend better.  I also really liked the peas in this, and might even use a bit more next time.  The finished dish is a lovely mix of both colors and flavors and one that is sure you leave you feeling great afterward.


Orangey Orzo with Shrimp and Peas

Serves : 3               Time to make : 15 minutes

Ingredients :

  • 1 bay leaf
  • 2 tsp. salt, divided
  • 10 1/2 oz orzo pasta
  • 4 tsp. olive oil
  • 1/2 tsp. minced garlic
  • 1/8 tsp. black pepper
  • 1/8 tsp. saffron thread
  • 10 1/2 oz. cooked shrimp, peeled and deveined
  • 7 T. fresh orange juice
  • 2 tsp. orange zest
  • 2/3 C. frozen baby peas

Directions :

  1. Add bay leaf and 1 tsp. salt to a large pot of water and bring to a rapid boil.  Add pasta and boil until just cooked, about 7-9 minutes.
  2. Drain pasta in colander, reserving about 1/2 cup of cooking water.  Remove and discard bay leaf.
  3. Add olive oil, garlic, remaining tsp of salt, pepper, and saffron to a large skillet and heat over low heat for a  minute or so until warm and fragrant.  Remove from heat and add shrimp, tossing to coat.
  4. Pour pasta into the skillet and mix.  Add orange juice and zest.  If mixture is dry add some of your reserved pasta water (I didn’t have any need of this).
  5. Toss in the frozen peas, stir and transfer to a serving dish.



Published in: on March 9, 2011 at 9:05 pm  Leave a Comment  
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Day 33 : Cajun Shrimp Casserole

Today we discovered a new comfort food.  I have to admit that I was a bit shocked to discover that they not only made cream of shrimp soup, but also that it was available in our area!  I lived a sheltered life growing up here in the Pacific Northwest.  We never ate shrimp in our house, let alone shrimp soup!  It wasn’t until after I moved out of my parent’s house that I discovered a love for shrimp and over the years have discovered many great recipes for it.

This casserole looks as great as it tastes.  There are so many colors in it from the peppers and it’s nice and creamy with just the right amount of spice from the cayenne.  I’d say that it was a good amount of spice, nothing that my husband and I couldn’t handle, but if I were making it for kids as well I might pull back just a bit on the cayenne.  One thing I did differently was to cook the peppers and onions less since I prefer mine to retain a little bit of crunch as well as their gorgeous color which tends to fade with long cooking.  I also used already cooked shrimp since while at the store I couldn’t remember which I needed.  So when I got to that step I just didn’t cook it for very long before moving on.  After my first helping I went ahead and added a bit of minced parsley to my second plate and felt that really took a great dish and made it even better so next time I will just add it to the entire top at the very end.  I also used probably at least twice the amount of parmesan and chose shredded because…. well you gotta love cheese!

I do wonder about the wine in this though…. since it is added at the end of the skillet cooking and it isn’t baked for very long I wonder if it truly has time and enough heat to “cook off”.  If you are concerned about it for children you could always substitute some vegetable broth for the wine.


Cajun Shrimp Casserole

Serves : 6                   Time to make : 45 minutes

Ingredients :

  • 2 lbs shrimp, peeled and deveined
  • 1/4 cup butter
  • 1 small red onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup yellow bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 T. lemon juice
  • 1 1/2 tsp. salt
  • 1 (10 3/4-ounce) can cream of shrimp soup
  • 1/2 cup dry white wine
  • 1 T. soy sauce
  • 1/2 tsp. cayenne pepper
  • 3 cups cooked white rice
  • 1/4 cup grated parmesan cheese
  • Lemon slices and parsley for garnish

Directions :

  1. Melt butter in a large skillet over medium-high heat.  Add onions, and all three peppers, saute until tender.
  2. Add garlic and saute another minute before stirring in lemon juice and salt.
  3. Add shrimp and cook until pink.
  4. Stir in soup and next 4 ingredients until blended.
  5. Pour into a lightly greased 9×9 baking dish and top with the parmesan.
  6. Bake 15-20 minutes in a 350 degree oven.



Published in: on February 3, 2011 at 9:10 pm  Leave a Comment  
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