Deep Fried Shrimp

I love shrimp baskets when I order carryout. I like making my own at home even more because I can choose my bread coating and of course you always get more when you make them yourself! Tender succulent shrimp with a light crispy breading makes the perfect bite! I like to butterfly my shrimp first so that they lay flat and don't curl up when you fry them. Here's how you do that.

First rinse and drain your shrimp. Then peel them but leave the tails on. To butterfly a shrimp you simply make an incision on the back of the shrimp following the curve of the back. Remove the vein that runs along side and then gently lay out the shrimp out flat on a baking sheet. It's just that simple.

Deep Fried Shrimp

1 lb large shrimp, shelled and butterflied
2 eggs, beaten
2 cups Panko bread crumbs
3/4 cup all purpose flour
1/2 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon of Old Bay Seasoning (optional)
3 cups vegetable or Peanut oil

Season the shrimp with salt, pepper and Old Bay Seasoning. Heat the oil on medium high heat in a deep and heavy pot or skillet until the oil sizzles. Dredge the shrimp in flour and then dip in the egg mixture. Then dredge in flour a second time and shake off the excess. Then dip the floured shrimp back in the egg mixture a second time and dredge in Panko bread crumbs. I usually put my Panko in a Ziplock and then add my shrimp and shake it to coat evenly.

Carefully fry the shrimp for about 3 minute or until it turns golden brown. Don't crowd your pot or skillet. Fry in batches for best results. Drain golden brown shrimp on a paper towel lined baking sheet. Serve hot with cocktail sauce.
Chunky Cocktail Sauce

1 (14-1/2 ounce can) diced tomatoes with onions, undrained
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce

Place all the ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.

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Cilantro Lime Shrimp

I love shrimp. It is probably one of the most versatile of all the ingredients I use in cooking. There are so many ways to prepare it. I prefer to buy raw shrimp and cook them myself, rather than buy them pre-cooked. They just taste better.  This is one of my favorite recipes and I serve it hot or cold. It makes a delicious salad.  It is wonderful served warm over rice and just perfect in a lettuce wrap! I think you'll like it too.


Cilantro Lime Shrimp

1 tablespoon olive oil
2 tablespoons butter
1 pound large uncooked shrimp, peeled and de-veined 
2 tablespoons chopped cilantro
3 cloves minced garlic
2 tablespoons fresh squeezed lime juice
1 tablespoon of lime zest
pinch of red pepper flakes (optional)
salt and pepper to taste

Rinse and prepare shrimp. You can leave the tails on or off. 

Heat the butter and olive oil in a large skillet over medium high heat. When oil is hot and sizzling add the shrimp and garlic and season with salt and red pepper flakes. Turn down the heat to medium and continue to cook shrimp until they begin to curl and start to turn pink.  Do not overcook or shrimp will be tough and rubbery.  Once shrimp are just pink, remove to large bowl stop cooking process. 

Toss the shrimp with the lime juice and cilantro and season to taste. Top with lime zest.  Serve hot over rice or refrigerate to eat cold or in a salad. Or add them to lettuce leaves to make wonderful lettuce wraps.

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♥ Shrimp Cocktail

My lunch today. I love shrimp cocktail as an appetizer before a meal when I go out to dinner but why not have it as a main course for lunch? Here's how I make mine.
Shrimp Cocktail

First I brine the shrimp. I buy them raw but already cleaned at the seafood counter.

For the brine:
1/4 cup kosher salt
1/4 cup sugar
2 cups cold water

For the cocktail sauce:

1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish (more or less to taste)
1 teaspoon sugar
pinch of black pepper
1/2 teaspoon kosher salt

1 tablespoon olive oil
Sprinkle Old Bay seasoning, optional

Rinse the shrimp in cold water. Then add them to a bowl with the brine mix and refrigerate them for about half hour.

Mix tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor or blender and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Preheat oven to 425 degrees. Place a baking sheet in hot oven and heat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired, or a little salt and pepper.

Place shrimp onto a sizzling hot sheet pan and roast at 425 degrees for about 5-7 minutes or until just starting to turn pink. Turn the shrimp when they come out of the oven and let the heat from the pan finish cooking them until they are cool enough to place on your serving platter. Eat warm or you can chill them to serve later.

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Shrimp Scampi Over Pasta

How could you not love a recipe that takes only 15 minutes to make…start to finish?  What’s not to like about an incredibly delicious dish with tender succulent shrimp that's been cooked in a rich butter garlic sauce and then tossed with beautiful buttery pasta?  What’s not to love about that?  I love the taste of garlic in my scampi.  So many times you taste a lot of lemon but not the rich garlic flavor that Shrimp scampi is known for.  So, I only use Star Fine Foods Roasted Garlic Oil when I make my shrimp scampi....and what a difference it makes! 

  

    Shrimp Scampi Over Pasta

8 ounces of pasta (angle hair, thin spaghetti, linguine)

1 lb medium to large shrimp, peeled and deveined

3 tablespoons butter
3 tablespoons Star Fine Foods Roasted Garlic Oil 

3 cloves garlic, minced 
1 teaspoon salt 
1/4 teaspoon pepper
2 tablespoons fresh parsley, finely chopped
1/2 tablespoon lemon zest 
3 tablespoons freshly squeezed lemon juice 
pinch of hot red pepper flakes, optional

Bring a large pot of water to a rolling boil, add about a tablespoon salt. Add your pasta and cook according to directions on the package. Remove from heat and drain very well.  Return to pot (off the heat) and set aside. 

In a large skillet, melt butter and Roasted Garlic Olive oil over medium-high heat.  Add garlic cloves and saute for about a minute.

Add shrimp and salt and pepper and saute until shrimp turn pink on both sides.  Be careful to not over cook your shrimp or they will become rubbery.  Make sure you watch them carefully turning them until they just start to turn pink. 

Turn off the heat and add your pasta to the skillet with the shrimp. Toss so that pasta is well coated.  Add the lemon zest, lemon juice, and parsley and toss again. Taste for seasoning and add more if you like.  If you are using red pepper flakes you can add it at this time. Serve warm with a salad and warm crusty bread. YUM! 

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STAR Roasted Garlic Olive Oil is available at Savemart, select Walmart stores and online at:

http://shop.starfinefoods.com/Roasted-Garlic-Oil-Made-with-Extra-Virgin-Olive-Oil/p/STAR-06156&c=Star@OliveOils 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Shrimp Salad on a Buttery Croissant

I love shrimp salad!  I love the smooth and creamy texture with just enough celery to make it slightly crunchy.  The shrimp are plump and spicy and just perfect on a bed of lettuce or your favorite sandwich.

Shrimp Salad on a Buttery Croissant

1/3 cup mayonnaise

1/3 cup celery chopped

1 1/2 teaspoons Old Bay Seasoning

1 teaspoon lemon juice

1 pound medium shrimp cooked peeled and de-veined

your favorite lettuce

croissant or sandwich roll 

Cook shrimp: In a medium saucepan bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and de-vein. 

In a large bowl mix mayonnaise, celery, Old Bay and lemon juice. Add shrimp and toss well to coat. Cover and refrigerate 30 minutes or until ready to serve.

Stir before serving on a bed of lettuce or in a buttery croissant or favorite roll.  Enjoy! 

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Rib Eye Steaks and Shrimp

 
 

















 

The perfect surf and turf dinner for Valentine's Day!  Succulent shrimp seasoned with Old Bay seasoning and a thick, juicy, tender steak that melts in your mouth.  Nothing says summer like grilled steak and shrimp.

Rib Eye Steaks and Shrimp

2-4 rib well marbled rib eyes cut 1 ½’ to 2” thick
Salt and pepper
garlic powder
olive oil 
1 pound of unpeeled large raw shrimp
2 lemons sliced in half

Remove the steaks from the refrigerator and let them come to room temperature, about 30 to 45 minutes. This is important if you want them to cook evenly with no cold spots.
 




















 

 

Heat a gas or charcoal grill to high (about 500 degrees). It is important to preheat your grill for at least 10-15 minutes to reach that temperature. Add some vegetable oil to a thickly folded paper towel or old dish towel and using tongs, oil the hot grill by rubbing the oil saturated towel across grill grates.

 

 

Meanwhile, Place steaks on a large platter and drizzle them with a little olive oil. Then generously season all sides with salt and pepper and garlic powder.
 
Brush shrimp with olive oil and generously season with Old Bay Seasoning.  Do not peel shrimp.... they are best grilled with shell on.  Set aside until steaks are finished

 

When the grill is ready, place the steaks on the grates and cover the grill. Cook, undisturbed, for about 4-5 minutes. Flip steaks over, cover the grill and cook for another 4-5 minutes for medium rare.
Remove steaks from grill and transfer to platter. Tent with aluminum foil.  Allow steaks to rest for at least 10 minutes.  

Grill shrimp for 2 minutes on each side, until shells are pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.  Serve with steak and side dish.

 








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Shrimp Alfredo Deep Dish Pizza

 
 

 

 

 

 

 

 

 

 

 

I love making homemade Pizza. I can add anything I want and season it just right and I save so much money by making it at home.  And you have leftovers and I've been know to grab a slice of pizza for breakfast on many occasions.  One of my favorite pizzas is Shrimp pizza!

Shrimp Alfredo Deep Dish Pizza

1/2 pound frozen or fresh shrimp, peeled and de-veined, tails removed

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon minced parsley

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Lay shrimp out on a sheet pan lined with paper towels.  Pat shrimp dry with until the surface is no longer wet.  Add olive oil and butter to skillet and melt over medium high heat.  Add shrimp and sauté until just pink.  Immediately remove from skillet and set aside.  Do not leave shrimp in hot pan or they will continue cooking and get too tough.   

 Alfredo Sauce

2 Tablespoons butter

2 Tablespoons flour

3/4 cups half and half or heavy cream (more if needed)

2 teaspoons minced garlic (less if you are not a garlic fan)

½-3/4 teaspoon Italian seasoning

1/2 cup Parmesan

salt and pepper to taste

1 cup Mozzarella cheese (more if you like)

1 round of fresh pizza dough (or frozen and thawed)

In a sauce pan or skillet, melt butter over medium-low heat. Add flour and whisk until combined. Cook for 2 minutes to remove the flour taste but do not allow to brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Slowly whisk in half and half or cream. You want this sauce to be thick so add the milk sparingly. You can always thin it out later if found to be too thick.

Whisk in the Italian seasonings, garlic, salt and pepper. Taste to make any adjustments in seasonings.

Stir in the Parmesan and cook over low heat until it thickens and cheese is melted. If sauce is too thin, add more cheese. Turn heat to simmer and set aside until ready to use.

 

 

 

 

 

 

 

 

 

 

Brush your pizza pan with olive oil to prevent sticking. Add your dough and stretch and pull to fit pan. Drizzle a little olive oil on top of your dough and add a little Italian seasoning.  Top with sauce, leaving a border around the edges of the dough.

 

 

 

 

 

 

 

 

 

 

Got cheese?  I like to load my pizzas with fresh shredded whole Milk Mozzarella.  Pre-shredded cheese you buy in bags doesn't melt as well and it's full of unhealthy chemicals.

Bake at 400 degrees on middle rack for about 20-25 minutes or until cheese is golden and bubbly. 

 

 

 

 

 

 

 

 

 

 

 Slice and serve!

 TIPS:

• My personal preference is to buy small bags of quick frozen shrimp  They’re frozen shortly after being harvested and will have the freshest taste. To defrost, simply add the needed quantity into a colander and run under cold water until they’re no longer solid, about 3 minutes. After draining, you will want to pat them dry with a paper towel.
  

• Shrimp can quickly overcook if left unattended in the skillet, even with the heat turned off. This is due to the residual retained heat.  As soon as they turn pink, remove from heat.

• I like to buy fresh dough from the grocery store or local pizza place. Most places will sell you bags of dough. The fresher the better.

• Oil your pizza pan first with olive oil and butter before you add your dough.  This will give you that buttery taste.

• Always buy fresh whole milk mozzarella and grate it yourself.

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Incredible Steak and Shrimp Fajitas

I am such a fan of Mexican food. But I am not always a fan of all the red and green peppers that go into making them.  So sometimes I just like to make my own and keep it simple. Making your own fajitas is simple and you can add whatever you like.  These are my favorite surf and turf fajitas. Tender marinated shrimp sauteed with onions and steak.  Oh My! 

Steak and Shrimp Fajitas

Shrimp Marinade

12 medium shrimp, cooked, peeled and de-veined with tails removed

1 tablespoon lime juice

1 tablespoon olive oil 

1 teaspoon salt

1 teaspoon coriander

2 garlic cloves, crushed

1/4 cup chopped cilantro

1 pinch of red pepper flakes

Mix ingredients together in a large plastic resealable bag and add shrimp. Refrigerate for about one hour.

Steak Marinade

1 lb flank steak (or flat iron or skirt steak)

Juice of one lime

2 tablespoons olive oil

1 tablespoon soy sauce

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/4 cup cilantro

Combine all marinade ingredients in a large resealable plastic bag. Add steak and marinate for 1 hour at room temperature.  Remove steak from bag and shake off excess marinade. Next, slice the steak across the grain in thin strips. 

Fajitas

1 medium onion, sliced

2 tbsp  olive oil, divided   

Salt and pepper

1 cup shredded cheddar or Mexican blend cheese 

8  (6 to 8 inch) flour tortillas

sour cream

1 cup  refrigerated guacamole

2  limes, cut into 6 wedges

Red, green, yellow bell peppers and other vegetables (optional)

In a heavy skillet set on medium high heat, heat the other tablespoon of olive oil until it starts to smoke lightly.  Add onions and saute until caramelized.  Remove from skillet and set aside.  Add steak and saute for  3 to 4 minutes or until medium-rare and well browned on surface. Remove steak to a plate and tent with aluminum foil.  If you would like to add peppers or any other vegetable, now would be the time to do it.  Just saute them until tender in the same skillet once steak has been removed.

In a large skillet, heat remaining 1 tablespoon of olive oil over medium heat. Remove shrimp from bag and discard marinade.  Sauté shrimp until they turn pink and tender and heated through. Add salt and pepper to taste. Remove shrimp to plate and cover with foil.

To build fajitas, first warm them in a skillet over very low heat. Divide meat and shrimp mixture equally among tortillas.  Add sauteed vegetables, sour cream, guacamole, fresh salsa, shredded lettuce, cheese, or whatever filling you like.  Fold tortillas in half and enjoy! 

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