Shrimp Scampi

I make a lot of seafood dishes here at Welcome Home....especially recipes that call for Shrimp.  I love shrimp because it's so versatile and so easy to add to so many recipes.  I also love that it has a built in temperature gauge! No matter how you cook them, as soon as they turn pink they are perfectly cooked.

Shrimp Scampi

2 pounds of large Frozen or fresh raw shrimp, drained and peeled and de-veined
1/4 cup unsalted butter
1/3 cup extra virgin olive oil
3 tablespoons garlic, minced
3 teaspoons salt
1/2 teaspoon pepper'
1/4 teaspoon red pepper flakes (add more if you want a kick)
1/4 cup dry white wine (or chicken stock)
1/4 cup fresh squeezed lemon juice
1/8 cup dried parsley

In a large skillet over medium high heat, melt butter and olive oil together.  Add the minced garlic and cook for about a minute.  Next add shrimp and sprinkle with salt, pepper and red pepper flakes. Stir lightly.

Cook the shrimp until they turn pink...about 5 minutes.  With a slotted spoon, remove the shrimp to a bowl and set aside.

Next, add the wine or chicken stock to the butter sauce in the skillet and bring to a quick boil. Reduce the heat to medium high and continue to cook until the sauce has thickened.

Remove the sauce from the heat and add the shrimp back in the skillet. Sprinkle with dried parsley and toss lightly.  Serve over pasta or rice!

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Shrimp and Green Beans with Garlic Sauce

I love this recipe! It's one of those that I figured out how to make after ordering at my favorite Chinese restaurant. It took me a few times to get it just right...but I finally figured out the ingredients I needed and now it's just perfect. Tender, succulent shrimp in a rich garlic sauce with fresh green beans that have just enough snap. Delish! Click on photo for drool mode!

Shrimp and Green Beans 

5 tablespoons of butter or margarine
4 cloves of garlic, finely minced
2 tablespoons chopped scallions
1 3/4 cups water
1/2 cup chicken broth, divided
1 cup rice, uncooked
1 lb large shrimp, cleaned and tails removed
1/2 pound of fresh green beans
1 tablespoon cornstarch for thickening
Salt & pepper to taste
pinch of Garlic powder

In a saute pan over Medium heat melt 1 tablespoon of the butter, add chopped garlic and saute until translucent, about 3-5 minutes. Add scallions and saute for 1-2 additional minutes.

Meanwhile, pour the water and 1/4 cup of chicken broth into a small sauce pan. Add 1 tablespoon of butter and a pinch of salt. Bring to a boil, throw in the rice, cover and cook for 15 minutes. Remove from heat and let sit for 5 minutes.

Mixed sauted garlic and scallions into the rice with a fork, fluffing up the rice as you do this. Keep covered until you are ready to serve. Taste for salt & pepper, season as needed.

In a large saute pan melt 3 tablespoons of butter over Medium-High heat, add the other 1/4 cup of chicken broth. Toss in the shrimp and green beans and saute until shrimp is just pink in color. Sprinkle with a pinch of salt, pepper and garlic powder then sprinkle cornstarch over it all, giving it a good mix. Sauce should bubble and become slightly thick as the shrimp heats through and the dish’s flavor come together.

To serve, place a large spoonful of rice on the plate, cover with the shrimp & green beans, then drizzle remaining pan sauce over each plate.

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Shrimp Fried Rice

I love making my own shrimp fried rice because I can decide what I want in it. Some people put far more into it than I do...like scrambled eggs and bean sprouts. I like it just like this!

Shrimp Fried Rice

1 pound medium uncooked shrimp, peeled and de-veined

1 teaspoon cornstarch

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

1/4 cup of chopped onion

1/4 cup green onion, finely chopped

5 cups left-over cold rice,

1 cup frozen carrots and peas, defrosted

2 tablespoons soy sauce (more if needed)

1½ teaspoon sesame oil

In a medium bowl, mix the shrimp, cornstarch, salt and pepper and set aside. Heat a large skillet on medium-high heat. Add the olive oil. When oil is hot and begins to sizzle, add the shrimp and cook for about a minute on each side stirring constantly. Remove to bowl when shrimp just begins to turn pink.

 Add another tablespoon of oil to the same skillet and when hot, add the onion and the green onions and cook until fragrant and tender.  Then add the rice and mix well. Spread rice evenly over the pan and cook 1 to 2 minutes, stir and saute another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 tablespoons of soy sauce over rice and stir well. Add sesame oil and vegetables and mix well. Add cooked shrimp to the pan and mix well. Continue to cook until the rice is hot, stirring frequently. Add more soy sauce to taste, if desired.

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Tempura Shrimp

 I love making tempura anything! Why? Because it is so easy and I love the light and crispy coating that comes from this batter. The trick is using ice cold water for your batter. Once that cold batter hits that hot oil you get that crispy ...bubbly coating. So, why order tempura when you can make it so quickly at home? Once you try this batter, you'll be making tempura everything. In this recipe I made simple tempura shrimp but used to the same batter and oil to make tempura vegetables the same night. 



 Tempura Shrimp

12 extra large shrimp, cleaned and peeled
1 cup ice cold water
1 large egg
1 cup flour
1/8 teaspoon baking soda
cooking oil

In a bowl, mix the water and the egg together. In another bowl, mix the flour and baking soda together. Stir dry mix into the wet mix until combined – lumps are okay. Place the batter in the refrigerator for about 10 minutes while you prepare your shrimp. You want your batter as cold as possible.

Make little cuts across the center of the belly to keep the shrimp from curling during cooking. Run a skewer through each shrimp. In a deep pot or Dutch oven, heat the oil to about 350 degrees. Test the oil by dropping a tiny bit of batter into it. When it is the right temperature, it will sizzle and float to the top right away.

Dip the shrimp in the batter, coating completely, and then fry until one side is golden brown and flip. Fry until golden and remove to paper towel to drain. Remove the skewers and serve. Then use your same batter and oil to make whatever vegetables you like.

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Cavatappi Shrimp Salad

This is one of my favorite pasta salads and I've been making it for years. It's smooth and creamy with tender shrimp and just a slight crunch of sweet onion and celery. I make it with elbows and sometimes with spiral pasta but my favorite is Cavatappi. I like the way the ridges hold the dressing and make it creamy and delicious. I like to eat it warm when I first make it and then refrigerate it for a few days of eating it chilled. So good!   It's one of those salads that just gets better each day as the flavors meld together. Don't forget to add the Old Bay seasoning for the perfect blend of spices!

Cavatappi Shrimp Salad 

1 box Cavatapi pasta
1 lb large precooked fresh or frozen shrimp, thawed and cut in pieces
1/2 cup diced celery
1/2 teaspoon Old Bay Seasoning
1 Vidalia or sweet onion chopped
2 teaspoons fresh dill weed
2 teaspoons celery seed
salt and pepper to taste
1 tablespoon fresh parsley, chopped
1 cup mayo (I only use Hellman's Real Mayo)
1 tablespoon of milk or half and half

If using frozen peeled and cleaned shrimp, thaw them over night in bag they came in so you can save some of the liquid. 

Cook pasta in large pot of salted, boiling water until tender. Drain pasta and add to large bowl. Do not rinse the pasta. 

While pasta is cooking, remove tails from shrimp and cut into preferred sized pieces. In a separate bowl whisk together mayo, cream (or half and half), a little teaspoon of the shrimp liquid, diced celery, chopped onion, salt and pepper to taste. Add the dill weed, Old Bay seasoning and parsley.

Add dressing to pasta and mix in well. Then fold in shrimp making sure you distribute throughout. You may not need all the dressing if you prefer your salads to be more dry. I like mine creamy. Taste dressing to see if you need more seasonings.

I serve this warm when I first make it and then cold for the next day or two. It just gets better.

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Shrimp Purses

I love these little snacks and I serve them often as appetizers at parties or when my friends and I get together. They are so good....soft on the inside and crispy on the outside. You and your guests will love them.

Shrimp Purses

3 tablespoons butter
1 tablespoon canola oil
2 garlic cloves, minced
2/3 cup green onions chopped fine
1/2 tablespoon of Old Bay seasoning
1 teaspoon salt
2 tablespoons all-purpose flour
1 pound uncooked shrimp
1/2 cup ricotta cheese
1/3 cup milk
1 (16 ounce) package of wonton wrappers
1/2 cup butter

Add whole uncooked shrimp to a bowl and sprinkle with Old Bay seasoning. Set aside for at least 30 minutes. Chop shrimp as finely as possible. Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Sauté garlic until tender, about 5 minutes. Add the green onions and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, finely chopped shrimp, ricotta cheese, and milk into the mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.

Preheat oven to 400 degrees. Melt 1/2 cup butter in a small saucepan over medium heat. Brush the inside of two wonton wrappers with butter and lay one buttered wrapper them on top of the other. Add a teaspoon of the shrimp mixture. Gather up all sides of both wrappers to form a purse and pinch the tops together. Repeat for the rest of the wrappers and mixture. Brush the outsides all filled wrappers with butter and place on a parchment paper lined baking sheet.

Bake in preheated oven for about 10-15 minutes until golden brown. Cool on a wire rack.

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♥ Shrimp Macaroni Salad

I love this salad and have been making it for years. It's smooth and creamy with tender shrimp and just the right blend of spices.  I eat it warm or cold....so good!   And it's one of those salads that just gets better each day.  In Maryland we love adding Old Bay seasoning to give it a little kick!

Macaroni Shrimp Salad

1 lb cooked pasta (I use elbows or Cavatapi)...
1 lb large precooked fresh or frozen shrimp, thawed and cut in pieces
1 cup diced celery
1/2 teaspoon Old Bay Seasoning (optional)
1 Vidalia or sweet onion chopped
2 teaspoons fresh dill weed
2 teaspoons celery seed
salt and pepper to taste
1 tablespoon fresh chives
1 cup mayo (I only use Hellman's Real Mayo)
1 tablespoon of milk or half and half

If using frozen peeled and cleaned shrimp, thaw them over night in bag they came in so you can save some of the liquid. Cook pasta in large pot of salted, boiling water for until tender. Drain pasta and add to large bowl. Do not rinse the pasta. 

























While pasta is cooking, remove tails from shrimp and cut into preferred sized pieces. I like to just cut them in half. In a separate bowl whisk together mayo, cream (or half and half), a little of the shrimp liquid, diced celery, chopped onion, salt and pepper to taste. Add the dill weed, celery seed, Old Bay seasoning if using, and chives.

Add dressing to pasta and mix in well. Then fold in shrimp making sure you distribute throughout. You may not need all the dressing if you prefer your salads to be more dry. I like mine creamy. Taste dressing to see if you need more seasonings.

I serve this warm when I first make it and then cold for the next day or two. It just gets better.

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Incredible Shrimp Enchiladas

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I'm a Maryland girl and I love seafood.  I enjoy cooking with shrimp and clams and crab and lobster and any kind of fish.  I also love Mexican food...not too spicy and with lots of cheese!  So it's only natural that one of my favorite recipes is Seafood Enchiladas....or in this case I've narrowed it down to shrimp.  You will love this recipe! Absolutely delicious!

Shrimp Enchiladas
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8 (6-inch) flour tortillas
1 pound small shrimp, peeled and de-veined
2 teaspoons cumin
2 teaspoons chili Powder
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white onion, diced finely
2 cloves garlic, minced
1 can (15 Oz. Size) Enchilada Sauce
2 1/2 cups grated Jack Cheese
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Preheat oven to 350 degrees and spray a 9 x 13 pan with non stick cooking spray.
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Toss shrimp in a tablespoon of olive oil. Sprinkle shrimp with cumin and chili powder and grill on skewers just until slightly pink. Set aside.
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In a large skillet melt the 2 tablespoons of butter and the oil. Saute the onion and garlic until slightly soft.  Transfer onions and garlic to a plate or bowl and pour in the enchilada sauce and reduce the heat to low, allowing the sauce to warm through. Pour 1 cup of sauce into the casserole dish.
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To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some shrimp, and finally, some of the onion mixture. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.  Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Bake it for 30 minutes, or until hot and bubbly.  Remove it from the oven and let it sit for 15-20 minutes before serving.

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Old Bay Peel and Eat Steamed Shrimp

Marylanders love their seafood and Old Bay Seasoning is pretty much a staple around here!  This is what we call a little "appetizer."  At most of our summer get together's you'll find a huge platter of Old Bay steamed Shrimp in beer!

Old Bay Peel and Eat Steamed Shrimp

3 pounds of large shrimp, cleaned
1 tablespoon celery seed
3 cups of water
1 cup of cider vinegar
3 cups of beer
1/2 cup of Old Bay Seasoning for steaming liquid
1/2 cup or more of Old Bay seasoning for top of shrimp

Heat liquid to a full boil in large steam pot. Add shrimp to steamer basket and sprinkle generously with OLD BAY. (Add more for spicy shrimp!). Steam for 4-5 min. Remove and add more Old Bay if you prefer. Enjoy!

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Lemon Shrimp with Parmesan Rice

 Lemon Shrimp with Parmesan Rice 

It’s fast and simple. Takes only about 10 minutes from skillet to table.  The creamy Parmesan Rice has so much flavor from garlic and freshly grated Parmesan cheese plus just a touch of lemon juice.  And the Shrimp make it the perfect dish for any time.  Add some peas or asparagus and you have a gourmet meal! 

Lemon Shrimp with Parmesan Rice 

2 cups uncooked white rice

2 cups chicken broth

½ cup frozen peas (optional)

2 tablespoons butter

2 tablespoons olive oil

1 pound uncooked medium shrimp peeled and de veined

2 teaspoons minced garlic

2 tablespoons lemon juice

¼ teaspoon pepper

½ cup shredded Parmesan cheese

2 tablespoons grated Pecorino Romano cheese

2 tablespoons minced fresh parsley

Salt and pepper to taste

In a small saucepan, bring broth to a boil. Stir in rice and peas and boil for one minute; cover and remove from the heat. Let stand for 5 minutes.

Meanwhile, in a large skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. Add rice and peas to skillet and stir well. Stir in grated cheeses and sprinkle with parsley.  Enjoy!

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♥ Shrimp & Broccoli in White Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shrimp & Broccoli in White Sauce

5 tablespoons of butter or margarine
4 cloves of garlic, finely minced
2 tablespoons finely chopped onion
1 3/4 cups water
1/4 cup white wine, like Chardonnay ( or use chicken broth)
1 cup rice, uncooked
1 lb large shrimp, cleaned and tails removed
2 cups of broccoli florets
1 tablespoon cornstarch for thickening
Salt & pepper to taste
pinch of Garlic powder

In a saute pan over Medium heat melt 1 tablespoon of the butter, add chopped onions and garlic and saute until translucent, about 5 to 10 minutes.

Meanwhile, pour the water and 1/4 cup of the white wine or chicken broth into a small sauce pan. Add 1 tablespoon of butter and a pinch of salt. Bring to a boil, throw in the rice, cover and remove from heat. Let sit for 5 minutes.

When the onions and garlic are done, mix them into the rice with a fork, fluffing up the rice as you do this. Keep covered until you are ready to serve. Taste for salt & pepper, season as needed.

In a large saute pan melt 3 tablespoons of butter over Medium-High heat, add another 1/4 cup of chicken broth or wine. Throw in the shrimp and broccoli and saute until shrimp is just pink in color. Sprinkle with a pinch of salt, pepper and garlic powder then sprinkle cornstarch over it all, giving it a good mix. Sauce should bubble and become slightly thick as the shrimp heats through and the dish’s flavor come together.

To serve, place a large spoonful of rice on the plate, cover with the shrimp & broccoli, then drizzle remaining pan sauce over each plate.

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Shrimp in Garlic Sauce over Penne

Where was I this afternoon? I decided I was in the mood for shrimp and pasta...so I ran to the store and picked up what I needed and ran back home to make it.  I'm back already. That's how quick and simple this dish really is. This is a keeper my friends!

Shrimp in Garlic Sauce over Penne

3 tablespoons Olive Oil           
6 cloves garlic, finely chopped
1 tablespoon shallots, finely chopped
2 cups white wine or chicken broth
2 tablespoons chopped fresh parsley leaves
2 cups heavy cream
Salt and pepper to taste
1/4 cup finely chopped parsley
1 1/2 pounds large shrimp peeled and de-veined with tails left on
1 1/2 to 2 pounds cooked pasta
1/4 cup grated Parmesan (optional)

Cook pasta as directed ...just to al dente. Drain well and set aside.

In a large skillet, add the olive oil and sauté garlic and shallots until translucent. Add shrimp and continue stirring until they begin to turn pink in color. Do not over cook. Remove shrimp to plate and set aside. De-glaze the pan with the wine or chicken broth and let the liquid reduce by half.

Next stir in the cream and allow sauce to thicken over low heat, stirring occasionally. Salt and pepper to taste and add half the parsley. Toss the drained pasta with the garlic cream sauce and shrimp. Transfer to a serving dish, and sprinkle with remaining parsley and cheese, as garnish if desired.

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♥ Garlic Shrimp Over Pasta

 Can you tell I bought too many shrimp this past weekend? It was on sale at my local grocery store, But shrimp is so versatile and you can use it in so many ways. This dish is one of my favorites One of my favorites. It's simple, fresh an...d soooo good! It's one of those dishes that gets better the second day! I think you'll love this one.....click on the photo for drool mode!






Garlic Shrimp Over Pasta

1 tablespoon butter
1 tablespoon Extra Virgin Olive Oil
1 garlic clove, minced
1 small shallot, minced
1/2 lb medium to large shrimp, cleaned and tails removed
¼ cup Parmesan cheese, shredded
2 cups farfalle pasta, uncooked
Salt & pepper
Dried red pepper flakes (optional)

Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta until al dente and drain well but reserve about 1/4 cup of pasta water and set aside.

Melt the butter and olive oil in a large skillet over medium heat. Cook the minced garlic and shallots for 2-3 minutes until tender. Add the shrimp to the skillet along with 2 tablespoons of the pasta water. Season with salt and pepper. Saute and stir constantly until shrimp have turned pink. Add the pasta to the skillet and mix until cheese melts and blends in well. Using a vegetable peeler, shave sheets of Parmesan cheese onto pasta and serve immediately.

 

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Shrimp and Gnocchi in Parmesan Cream

 

Looking for a wonderful dish to make when you feel like something comforting and delicious?  Try this recipe I put together last night.  So good!  Serve with some crusty Italian bread and a side salad!

Shrimp and Gnocchi in Parmesan Cream

 To make Gnocchi:

1 (16-ounce) package of Gnocchi

2 tablespoons butter, divided

Salt for boiling water

Add the Gnocchi to a boiling pot of salted water and cook for 3-5 minutes. Once all the gnocchi has floated to the top of the pot, remove the gnocchi with a slotted spoon to a large bowl and cover with paper towel.

 

 

 

To make shrimp:  

1 pound large shrimp, peeled and deveined, tails removed

6 oz. imitation crab meat 

2 cloves garlic, minced

Salt and black pepper, to taste

2 tablespoons chopped fresh parsley

Melt 2 tablespoons of butter over medium heat in a large skillet. Once the butter has melted, add the garlic and cook for 2 minutes or until fragrant.   Add shrimp and salt and pepper to taste. Cook, stirring occasionally, until shrimp is pink, about 2-3 minutes; remove from heat and set aside.

 

Parmesan Sauce

1/4 cup salted butter

4 garlic cloves, minced

2 tablespoons all-purpose flour

1/2 cup chicken broth, or more, as needed

3/4 cup half and half or ½ cup of heavy cream

1 teaspoon dried thyme

1/2 teaspoon dried basil

1 cup freshly grated Parmesan Reggiano Cheese

salt and freshly ground black pepper, to taste

To make the garlic Parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

 

Gradually whisk in chicken broth and half and half (or cream) whisking constantly. Keep stirring until it is incorporated and begins to thicken. Add in thyme and basil and stir.  

Add in Parmesan cheese and stir until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Add more milk if you need to thin out the sauce at any point it gets too thick.

Stir in shrimp and gnocchi, and imitation crab and gently toss to combine.

 

 

 

Serve immediately, garnished with parsley, if desired.

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