tequila lime shrimp

 

INGREDIENTS

• 24 peeled and deveined jumbo shrimp, 1 lb
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt and freshly ground black pepper
• 1/2 tbsp extra-virgin olive oil
• 4 garlic cloves, crushed
• 1/4 tsp crushed red pepper flakes
• 2 tablespoons lime juice, from 1 medium lime
• 2 oz tequila
• 3 tablespoons rough chopped fresh cilantro

INSTRUCTIONS

• Season the shrimp with cumin, and salt and pepper to taste.
• Heat a very large nonstick skillet over high heat.
• Add the oil and shrimp to the pan, and cook them undisturbed for about 2 minutes.
• Turn the shrimp over, add garlic, red pepper flakes and cook until opaque throughout, about 1 minute.
• Add the tequila and cook 30 to 40 seconds until slightly evaporated, remove from heat then squeeze the lime juice over all the shrimp.
• Add the cilantro, toss well, and serve.

Ideas: 
Serve on tostada, salad with lime vinaigrette, over rice, with a quinoa salad 

sheet pan to try

 sheet pan to try

1. Cut the broccoli, baby bella mushrooms, celery, bell pepper, onion, and sausage and add them to the baking sheet.
2. Drizzle the veggies with olive oil and season with Creole seasoning, garlic powder, and cayenne.
3. Bake for 15 to 20 minutes at 400 degrees.
4. Add the shrimp to the pan and roast for another five to ten minutes until opaque.
5. Zest the lemon and squeeze its juices over the sheet pan.

Ingredients

• ¾ pound large shrimp (peeled)
• 2 Tbsp olive oil (divided)
• 1 ½ tsp Creole seasoning (divided)
• 1 small head broccoli
• 5 oz Baby Bella mushrooms
• 2 to 3 stalks celery
• 1 red bell pepper (sliced)
• ½ large red onion (sliced)
• ¾ pound smoked sausage (preferably andouille, sliced)
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 1 lemon (for serving)
• Steamed rice (optional for serving)

Instructions

• Preheat the oven to 400F.
• If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
• Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
• Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
• Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
• Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
• Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
• Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.
• To serve, zest the lemon and squeeze its juice over the roast.
• Serve with steamed rice if you’d like.

Serving: 1/4 of recipe, Calories: 374kcal, Carbohydrates: 18g, Protein: 38g, Fat: 18g, Saturated Fat: 3.5g, Cholesterol: 189mg, Sodium: 1050.5mg, Fiber: 6.5g, Sugar: 6.5g

Blue Smart Points: 6

 

Green Smart Points: 7

 

Purple Smart Points: 6

options to try~

• If you can’t find turkey andouille, you can swap it for another smoked turkey or chicken sausage.
• Sub cauliflower for broccoli.
• Use green, yellow or orange bell pepper instead of red.
• Feel free to omit the cayenne pepper if you don’t like spicy food.
• If you’re extra hungry, serve the veggies and protein over steamed rice.

scampi

new recipe :)


*1 lb. medium shrimp, uncooked, peeled, deveined
*5 tablespoons Wildtree Natural Grapeseed Oil*
*4 teaspoons Wildtree Scampi Blend
*1/2 lb of linguine or other type of pasta
*Dry white wine (optional)

Cook pasta until al dente. Reserve 1/4 cup of pasta water before draining and set aside. Drain pasta and set aside.

Place shrimp, 1 1/2 teaspoons Scampi Blend and 3 tablespoons Natural Grapeseed Oil in a cold skillet. Toss and bring to a low heat, cooking until the shrimp are pink, turning often. Remove shrimp from the pan leaving the cooking juices behind. Add the remaining 2 tablespoons of Natural Grapeseed Oil, 1/4 cup of pasta water reserve (or wine), 2 1/2 teaspoons of Scampi Blend to the skillet. Add the cooked pasta to the pan and toss on low heat until the juices are absorbed. Toss with the shrimp.

shrimp soup

i can't help but continue to make this SOUPER tasty soup :)

this time...... 

shrimp (raw and cleaned)
broth (i used a 2 "box" of chicken)
chopped onion--1/2 red or so
1 entire diced red pepper
chopped poblano pepper 
garlic powder, chili powder,  cayenne pepper
lime juice--1/4 cup or so squirted from the "lime" container
northern beans--big jar
corn--frozen. a bunch

shrimp "skin".....

DO:
sautee veggies in a bit of olive oil. add beans. add corn. sautee a bit longer. add seaoning and salt. add broth. add shrimp. cook until shrimp are done. (pink--three to four minutes). i also added a colander on top of the soup pot with the shrimp shells in there and let them boil in the soup for extra flavor.  

MMMMMMMMMMMMMMM

serve in shallow bowl with tortilla strips or crushed tortilla chips and avacado chunks. mmmmmmmmmmmmmm

new shrimp recipe

i must be hungry :) i found another new recipe to try..... i do love food :D 

2 pounds large shrimp, shell on

2 T seafood seasoning (preferably Zatarain's crab boil in a bag, it is not a boil bag but a bag of seasoning. I can send a picture if you need me to)

1/2 t Cajun seasoning ( I used Tony Cachere's)

1 t kosher salt

1 T apple cider vinegar

1 small onion roughly chopped

1 stalk celery roughly chopped

1 bay leaf

1 sprigs of fresh thyme

2 cloves of garlic smashed

4 T butter slices into the pan

1 lemon halved

In a large, heavy bottomed pot, combine the shrimp, seafood and cajun seasonings, salt, apple cider vinegar, onion, celery, bay leaf, thyme, and garlic cloves. Top with the butter slices, squeeze in the lemon juice, and toss the lemon peels right into the pot as well.  Cover with a lid, turn the heat to medium and cook for 12 minutes, removing the lid and stirring every few minutes.  Turn off the heat and let the shrimp rest for just 3 minutes.

continuing to grow this soup!

oh i heart this soup and i am working to continue to grow it!!!!!!! mmmmmmmmm


what i started with:
shrimp (raw and cleaned)
broth (i used a "box" of chicken)
chopped onion
chopped poblano pepper
diced garlic
red pepper flakes or cayenne pepper
lime juice
northern beans
corn (frozen will work but i used fresh corn cut off the cob)

DO:
sautee veggies in a bit of olive oil. add beans. add corn. sautee a bit longer. add seaoning and salt. add broth. add shrimp. cook until shrimp are done. (pink--three to four minutes)

serve in shallow bowl with tortilla strips or crushed tortilla chips and avacado chunks. mmmmmmmmmmmmmm


what  i did...........

above but minus the corn
add a can of diced tomatoes
left the peppers and onions big
added cumin (lots)
extra fresh cilantro
some chili powder (a dash)
added some red pepper flakes


mmmmmmmmmmmmmmmmmmmmmmmmm

trying next week....

http://appetiteforchina.com/recipes/shrimp-garlic-sauce

Shrimp with Spicy Garlic Sauce

by Diana on September 10, 2010

When I was living in China, ordering a dish of something coated in spicy garlic sauce was usually a gamble. Take pork or eggplant for example, two Sichuan dishes usually cooked with this sauce. The dish could be either perfectly manageable, or, if the chef was overly generous with his chili oil, throat-burningly spicy. Having your throat burnt isn’t necessarily bad, per se (after all, you did go out for Sichuan). But when your meal also includes mapo tofu, dan dan noodles, and boiled beef in chili sauce, it would be nice to have a little reprieve. 
In the U.S., shrimp with garlic sauce in Chinese restaurants is rarely very spicy, even if the entree is marked with a big red star or chili pepper on the menu. I wanted to strike a balance with this recipe. Instead of using a lot of chili oil, like in Sichuan cooking, or a tiny squeeze of hot sauce like many restaurants here seem to do,  I used a good amount of Huy Fong (Red Rooster brand) chili garlic sauce instead. (You can use any brand of chili garlic sauce or regular chili sauce.)
Of course, because this dish is all about the garlicky taste, nothing beats freshly sautéed garlic. There is nothing wrong with adding garlic on top of garlic. You’ll want to start with sautéing a few cloves cloves, crushed or chopped. Then add the shrimp and the sauce, and the entree will be done in, seriously, 5 minutes. 
_________________________
Shrimp with Spicy Garlic Sauce
Serves 4
1 1/2 pounds uncooked large shrimp
3 tablespoons soy sauce
2 tablespoons chili oil
2 teaspoons sesame oil
2 teaspoons Chinese rice wine
1 teaspoon sugar
2 tablespoons olive oil
3 gloves garlic, crushed or finely chopped
1 pinch freshly cracked black pepper
1 scallion, thinly sliced
 
1. Peel the shrimp, leaving the tail segments intact, then devein them. 
2. In a small bowl, mix together the soy sauce, chili oil, sesame oil, rice wine, and sugar and set aside.
3. In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated. Season with black pepper.
4. Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.

another menu update

Friday: el rancho :) 

Saturday: Garlic Shrimp Linguine(recipe below--YUMMY) Bread

Sunday: Super bowl subs, Veggie Tray, Fruit, Chips

Monday: Chicken Patties over Salad with Tator Tots for the boys 

Tuesday: Baked french toast with pecans and regular french toast and Fruit Salad

Wednesday: Chicken Parmesan, Asparagus

Thursday: Roasted Pork Loin, Roasted Potatoes and Sweet Potatoes, Fresh Green Beans 

Friday: Italian Style Grilled Steak (recipe to come), Baked Potatoes and Broccoli 

Saturday: Date Night 

Sunday: Blue Cheese Burgers 

Garlic Shrimp LInguine

8 oz. (1/2 of 16-oz. pkg.) linguine, uncooked

1/4 cup  KRAFT Roasted Red Pepper Italian with Parmesan Dressing

3 cloves garlic, minced

1 jar  (26 oz.) spaghetti sauce

3/4 cup matchlike carrot sticks

3/4 lb.  cooked cleaned large shrimp

2 Tbsp. KRAFT Grated Parmesan Cheese

2 Tbsp.  chopped fresh basil

Make It

COOK pasta as directed on package.
MEANWHILE, heat dressing in large saucepan on medium-high heat. Add garlic; cook 1 min. Add spaghetti sauce and carrots; cover. Reduce heat to medium-low; simmer 5 min. Stir in shrimp; simmer, uncovered, 5 min. or until carrots are tender.
DRAIN pasta; place on serving plate. Top with the shrimp mixture, cheese and basil.