Angel Hair Pasta with Spicy Shrimp

Angel hair pasta is one of my favorite types of pasta.

What I really love . . . it is ready to go from boiling water to plate in 3 or 4 minutes.  When I don't know what I'm hungry for, I start the water boiling with salt and garlic, throw in the Angel Hair Pasta and on the side melt some butter in a little olive oil, add minced garlic.  Drain the pasta, add the butter and garlic mixture and liberally add parmesean cheese.  One of my favorite meals ready within 10 minutes!  Add a salad and some bread and you've got an awesome meal.

But if you want to get a little fancier . . . try Angel Hair Pasta with Spicy Shrimp!  With my version, I saute garlic, green onion, cayenne pepper and dill in a mixture of olive oil and butter, add shrimp and cook for just 4 minutes (or until the shrimp is pink) . . . don't overcook the shrimp!!  Pour over the pasta, add some parmesean cheese . . . mmmm!

Cheesy Shrimp and Grits

 

Photo source:  The Recipe Girl

"A classic Southern dish you can make at home in minutes, Cheesy Shrimp and Grits is a creamy, comforting bowl of happy. Cheesy grits are topped with a healthy helping of tender shrimp swimming in a slightly spicy cream sauce that will keep you digging in for more."  Comment from The Recipe Girl

Shrimp and Grits is one of those meals that I love and want many different versions to try.  This one looks like a winner!

Click here to go to The Recipe Girl recipe page.

Shrimp Scampi with Linguini

Photo source:  The Food Channel

One of my favorite meals!  There are many ways to make what I call shrimp pasta, either a butter base or white sauce with many variations in between.  If you click on the label "shrimp pasta," you will find more recipes.

This recipe comes from one of my favorite chefs, Tyler Florence from The Food Network.  All of his recipes are fabulous!  Click here to go to the recipe page.

Creamy Crab Pasta

 

Photo source:  Simply Recipes

This Creamy Crab Pasta looks like some of the expensive pasta dishes I've had at popular restaurants.  The homemade pasta dishes I make at home are just as delicious as those in the restaurants.  If you just want to get out of the kitchen and give yourself a break, go to the restaurant.  But if you just want an awesome pasta dish that you can make yourself for a fraction of the price, try a recipe like this one.

Click here to go to the Simply Recipes recipe page and make this awesome crab pasta.

Feast of the Seven Fishes - Shrimp Scampi

 

Photo source: Sip and Feast

"In Italy, it’s called La Vigilia di Natale, but here in the US, it’s known as no other than the Feast of the Seven Fishes. This time-honored tradition of preparing a delectable seafood banquet to commemorate Christ’s birth takes place on Christmas Eve and is heralded by Italian-Americans as one of the most important meals of the calendar year."  Comment from Sip and Feast

My first choice for the seafood banquet would be shrimp scampi.  That is all I would need!  And a fresh loaf of Italian bread and some angel hair pasta.  It is what I will be making for my Christmas Eve feast.

Click here to go to the Sip and Feast recipe page.

Baked Tilapia

 

Photo Source:  Taste of Home

"Baked tilapia is a great beginner’s seafood recipe, especially for those scared of preparing fish. It cooks quickly and can be easily found in the frozen food section of most U.S. grocery stores, and at just about any fish counter. It’s mild in flavor, inexpensive, and comes in naturally portioned, ready-to-cook fillets." Comment from Taste of Home

Most people probably eat tilapia regularly, cooked the same way.  For myself I get bored and would love to find more ways to cook tilapia.  The recipe being low carb is a plus.

Click here to go to the Taste of Home recipe page.

Seafood Mac and Cheese from Kardea Brown

Photo Source:  The Food Network

This seafood mac and cheese is my favorite item from the episode Sunday Supper on the Food Network. 

Click here to go to the Seafood Mac and Cheese recipe page.

If you love southern food, you must check out Kardea Brown, who has some of the best southern recipes I've seen.  She is from South Carolina, where the dishes are different than those southern recipes from Florida.  Her show is quite a treat.  You can find her videos on The Food Network's You Tube channel  Click here to go there.

Baked Stuffed Shrimp

 

Photo source: Food Folks and Fun

"I have recreated this recipe to bring a little bit of my Grandma’s New England home cooking into my kitchen and yours. I like to serve this stuffed shrimp with my rice pilaf recipe." Comment from Jillian of Food Folks and Fun.

My favorite food ever is shrimp and I love stuffed shrimp.  This one sounds like a winner.

Click here to go to Jillian's recipe page.

Hot and Spicy Hush Puppies from the Neelys

Recipe and photo courtesy The Neelys . . . The Food Network

Show: Down Home with the Neelys

Episode: Loungin' and Lunchin'

Hush puppies are the perfect compliment to a seafood meal, at least they are in my opinion. 

I really miss The Neelys on The Food Network.  However, those episodes are on the website as well as this episode which is available on video as well as the recipe you can print out.  Just click on the link above.

 

Gina's Crispy Cornmeal Fried Shrimp

Originally posted August 2011

My favorite meal . . . love it with a baked potato, corn, hush puppies and of course, lots of tartar sauce.

The way I make my fried shrimp, which I also use to pan fry fish and chicken fingers.  There is something about the corn meal that gives it that perfect texture and the Cajun seasoning (I use red cayenne pepper) gives it just enough spice.  

The other thing I do is use a generous amount of dill (sorry, I don't measure) in the flour mixture and a little garlic salt.  I love using dill when cooking seafood!  

I have a few variations.  When I'm in a real hurry, I don't even dip it in egg first . . . it still works well.  Sometimes I marinate the shrimp or fish in a little olive oil, lemon and dill for around 15 minutes instead of using the egg dip.  It gives a different dimension of flavor that is delicious and goes well with tartar sauce.

It is very important when cooking shrimp . . . do not overcook!  I have found that a total of 3 to 4 minutes is enough.  Quick and easy :)

Directions

In a bowl, whisk together ¼ cup flour, ¼ cup cornmeal, and 1 teaspoon Cajun seasoning.

Dip 1 pound raw peeled and deveined medium or large shrimp in 2 beaten eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp in ½ inch of oil until golden and crisp, 2 to 3 minutes. 

Serve with tartar sauce.

New Orleans-Style Spicy Shrimp

Photo source: Taste of Home

 
The name of the recipe and the photo is all I need to know that I'm going to make this soon with my variation.  I've already been thinking about this :)  The recipe calls for shell-on shrimp, but I would use peeled/deveined shrimp with maybe a little more sauce and serve over white rice.  I can taste it now.  

This recipe comes from Taste of Home and the creator has this description of the shrimp:  "This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat."

Click here to go to the recipe.

Shrimp and Grits

Shrimp and grits is a favorite comfort food that is easy to make for such a delicious meal.  There are so many versions of this recipe, but this one is simple and basic.  Perfect with cornbread on the side.

This recipe comes from Taste of Home.  Click here to go to the recipe.  

The Ultimate Shrimp and Grits

 

Photo source: Tyler Florence.com

To go to recipe:

Show: Tyler's Ultimate

Episode: Ultimate Shrimp & Grits

Anything from Tyler Florence is good!
He's my favorite chef of all time.

Shrimp and grits is not the easiest meal to put together
. . . but isn't it worth it?

It is the perfect meal for any special occasion.

Spicy Crab Cakes

Crab cakes are one of my favorite foods . . . and I have posted a bunch of crab cake recipes in the past. This is another recipe a friend shared with me that I have not tested yet from my personal recipe collection.

The mayonnaise sauce in particular caught my eye and I plan on making some very soon . . . just for sandwiches and a different twist for egg and tuna salad sandwiches.

Ingredients:

2 eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. cut chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise


Directions:

Whisk eggs until blended.

Stir in crab, cheeses, chives and 1/4 cup bread crumbs.

Form crab mixture into 1/4 inch thick cakes a on sheet of waxed paper, coat cakes with remaining bread crumbs.

Preheat oven to 325 degrees.

In large skillet, heat oil over medium-high heat.

In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.

As cakes cook, remove from pan, drain on prepared baking sheet with paper towels and keep warm in oven.



RED PEPPER MAYONNAISE SAUCE

Process red peppers with mayonnaise in blender  until smooth.

Serve with crab cakes.

12 servings.

Crab au Gratin Pizza

 

Michelle at the blog Ms enPlace has quite a unique imagination when it comes to pizza!

I've thought about coming up with a crab pizza, but my imaginary crab pizza has a base of my crab enchilada sauce (crab pasta sauce) topped with crab and cheese.  One of these days we will make it and share it here.

Michelle uses sharp cheddar cheese, but I'm wondering what it would taste like using a mild white cheese like provolone.  I think that is what I will do!  I'll do an update when we make the pizza :)






Crab au Gratin Pizza
makes 1 12-14" pizza

For the pizza dough
3 to 3 1/2 cups all-purpose flour
1 package Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive or vegetable oil
Cornmeal

Preheat oven to 450 F.


In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 10 minutes. Shape dough into smooth ball. Roll and press dough into a 12-14" circle.  Dust a pizza peel with cornmeal.  Place the circle of dough on the peel and shake to make sure the dough will slide off into the oven.  Slide the dough directly onto your oven rack.  Bake for about 10 minutes.  Remove with the pizza peel.

For the sauce
1 1/2 TBSP butter
2-3 cloves garlic, minced
2 TBSP finely chopped onion
1 1/2 TBSP flour
3/4 cup milk, warmed
salt, black pepper, cayenne pepper, to taste

Melt the butter over medium low in a saucepan.  Saute the garlic and onion in the butter for 5-7 minutes.  Sprinkle in the flour and cook for 2-3 minutes, stirring.  Slowly whisk in warm milk and bring to a boil.  Lower to a simmer and cook for about 3 minutes.  Season the sauce with salt, black pepper, and cayenne pepper to taste.

To make the pizza
prebaked pizza crust (above)
white sauce (above)
8-10 oz cooked crabmeat
1 1/2 cups grated sharp cheddar
1/4 cup grated Parmesan cheese
2 TBSP chopped green onion


Spoon the sauce onto the prebaked crust, leaving an inch border.  Scatter the crab on top.  Top evenly with the cheddar and Parmesan cheeses.  Bake at 350 F for about 12 minutes.  Place under the broiler for a few minutes to lightly brown the cheese.  Scatter the green onion over the top, slice, and serve.


Recipe and Photo Source

Coconut Shrimp copycat inspired by Red Lobster

Quick Coconut Shrimp Recipe photo by Taste of Home




One of my favorite meals ever!  

This copycat recipe was inspired by Red Lobster's Parrot Isle Coconut Shrimp.

Can't wait to try out these shrimp as well as the Pina Colada Sauce!

Click here to go to the Taste of Home recipe page.

Originally published as Coconut Fried Shrimp in Simple & Delicious November/December 2006, p46, Taste of Home

Everything But The Kitchen Sink Rice

Photo source:  Pati Jinich

Pati made this stew on her cooking show and I had to search for the recipe since it looked delicious.  

The recipe is versatile as far as using the seafood that your family prefers. When I get around to making this, it will include shrimp, fish and crab.

Click here to go to Pati's recipe page.

Grilled Shrimp with Garlic

Photo source:  The Food Network

We have been experimenting with grilling shrimp, using different marinade and rub methods.  The results have been delicious and easy.  

Here is another grilled shrimp recipe that sounds spicy, yummy and easy courtesy of Bobby Flay and the Food Network.

Click here to go to Food Network's recipe page.

Florida Gulf Shrimp and Sweet Pepper Stir Fry

Photo source:  Fresh From Florida

Looks delicious!  The Captain and I make a similar recipe that does not including the sesame seeds, onion or orange juice, but we will be tweaking the recipe to make it a cross between this recipe and ours.

What I would change on this recipe . . . take the tails off the shrimp (so much easier to eat), add a pinch of cayenne pepper, use at least one or two poblano peppers (you can never have enough peppers) and garlic.

Don't overcook the shrimp . . . we usually take it off the heat as soon as it turns pink, otherwise it gets rubbery-like.

Click here to go to the Fresh From Florida recipe page.

Blackened Shrimp Stroganoff

Oh my . . . guess what is for dinner tonight?

The combination of shrimp, fresh mushrooms and roasted red peppers is perfection.  Readers of my blog know how much I love shrimp pasta and always try new versions.  Something tells me this will be my favorite!

After drooling over this recipe, The Captain and I discussed what we would like to change in the recipe.  First off, no capers.  We will also opt to make shrimp stock and use white wine where the recipe calls for the second application of chicken stock.  To begin with, we will be marinading the shrimp for at least two hours to ensure maximum flavor.

Make this recipe uniquely yours by adding ingredients that your family loves, don't use the ones you don't love. Adjust the hot and spicy element of this dish by using a cajun seasoning that suits your taste.

Don't forget a loaf of hot crusty bread to complete this meal.  I will update this post after trying the recipe!



UPDATE

Our first try making this recipe was a comedy of errors.  First of all, we DO NOT RECOMMEND using white wine.  The first batch of making the gravy was ruined by the funky taste and also wasted the beautiful shrimp stock we made.  

We ended up using chicken stock in the second attempt at the gravy, which was delicious.

How do you forget one of the most attractive and delicious ingredients in this recipe?  We forgot the roasted red peppers!!!

All in all, it was still a delicious meal with all the errors and we will be making it again using shrimp stock and roasted red peppers.

Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 6 ounces fettuccini pasta
• 1 tablespoon butter
• 3 cups fresh mushrooms, sliced
• 1 tablespoon chopped shallots
• 2/3 cup chicken broth
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 (7 ounce) jar roasted red bell peppers
• 1 tablespoon drained capers

Directions

Combine peeled shrimp, oil, and Cajun seasoning and set aside in a medium bowl. 

Add pasta to a large pot of lightly salted boiling water, cook for 8 to 10 minutes or until al dente; drain.

Melt butter over medium heat in a large frying pan.

Cook and stir mushrooms and shallot in butter until tender. Remove from pan. 

Cook shrimp until they turn pink (about 2 to 3 minutes . . . do not overcook). Remove from pan. 

Cook 2/3 cup chicken broth and bring to a boil. Cook uncovered, until reduced to 1/4 cup (2 to 3 minutes).

Stir together sour cream and cornstarch in a small bowl. 

Mix in 1 cup chicken broth. 

Stir mixture into reduced chicken broth in the frying pan. 

Cook and stir until thick and bubbly. 

Cook 1 minute more. 

Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. 

Serve over pasta.



Footnotes

You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.



Photo and recipe source