Tag Archive: shrimp


Caramelized Shrimp and Scallops

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Ingredients:

1 lb. medium shrimp (peeled and cleaned)

1 lb. medium scallops

4 cloves of garlic (sliced)

3 tbsp. olive oil

2 tbsp. soy sauce

1/4 cup honey

sea salt and black pepper

Directions:

1. In a large skillet, add olive oil and garlic. Brown garlic for a minute and then add honey and soy sauce. Stir well.

2. Add scallops. Sprinkle with sea salt and black pepper. Cook for 3 minutes and then add shrimp. (shrimp cooks faster)

3. Sprinkle sea salt and black pepper on shrimp.

4. Cook shrimp for about 3-4 minutes. Turn frequently so both sides are cooked well.

Serve hot. Serves 4 people.

*You can serve over rice.

Shrimp and Feta Horderves

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A quick and easy horderve for any party.
Ingredients:
12 large shrimp (boiled, tails removed) *chopped
1/2 cup fresh arugula (chopped)
1/4 cup feta cheese (chopped)
1/2 cup grape tomatoes (chopped)
2 tbs. olive oil
1/2 tsp. sea salt
2 dozen mini filo shells (room temperature)
Directions:
1. In a large bowl, mix all ingredients except filo shells.
2. Fill shells with mixture. (see photo)

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Ingredients:

1 lb. medium shrimp (cleaned and tail left on)

1 lb. mixed greens

1 cup orange slices (cut into bite size pieces)

1 cup cherry tomatoes (cut in half)

2 avocados (sliced)

1 tsp. sea salt

2 limes (juiced)

1 tbsp. olive oil

4 tbsp. chopped cilantro

Directions:

1. In a Ziploc bag, put raw shrimp, lime juice, olive oil, cilantro and sea salt. *Let marinate overnight if possible.

2. Grill shrimp for 5-6 minutes. (Turn over half way.)

3. In a large bowl, put mixed greens. On top put orange slices, cherry tomatoes and avocados. Place shrimp on top.

*Serve with a vinaigrette dressing. *A honey vinaigrette is a good choice.

Shrimp and Sweet Red Peppers

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Ingredients:

1 lb. uncooked medium shrimp (tail removed)

1 jar (24 oz.) B &G Sweet Red Peppers (sliced)

1 cup leeks (chopped)

1 tbsp. olive oil

sea salt and black pepper

Directions:

  1. Boil shrimp for 5 minutes. (until pink) Drain well.
  2. In a large skillet, put olive oil. Cook leeks for about 3 minutes.
  3. Add peppers to skillet. Stir together. Cook for 2 minutes.
  4. Add boiled shrimp.
  5. Raise heat and keep stirring for about 4 minutes.
  6. Sprinkle with a pinch of sea salt and black pepper.

*Serve hot. It’s also delicious cold.

Homemade Spring Rolls

Ingredients:

Edible Rice Paper (You can use romaine lettuce as your wrap.)

Romaine Lettuce (shredded)

2 large avocados sliced

1 cup sliced carrots (paper thin)

1 cup sliced cucumber (paper thin)

1 cup large boiled shrimp (sliced) (see photo)

Directions:

  1. Open a piece of rice paper or a romaine lettuce leaf. Add carrots, cucumber, avocado, romaine lettuce and sliced shrimp.
  2. Roll up. (See photo)      *Serve with your favorite Asian dipping sauce.

 

Ingredients:

4 slices orange roughy

2 zucchinis (sliced thin)

2 cloves of garlic (chopped)

12 uncooked large shrimp (tails removed)

olive oil

sea salt and black pepper

1 large lemon

1 tsp. dried thyme

Directions:

Preheat oven to 350 degrees.

  1. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for 2 minutes and then add zucchini. Sprinkle with a little sea salt and black pepper. Stir frequently. Cook for about 5 minutes.Remove from skillet. Set to the side.
  2. Put shrimp into same skillet and grill on both sides. (No more than 4-5 minutes) Remove from skillet and set to the side.
  3. In a large baking pan, coat the bottom with a tbsp of olive oil. Put the orange roughy in pan. Squeeze a whole lemon over fish. Sprinkle with thyme. Sprinkle with sea salt and black pepper.Bake in oven for 15 minutes.
  4. Remove from oven. Add zucchini and shrimp on top of fish and return to oven for 5 minutes. Serve hot.

New Year’s Shrimp and Scallop Pizza

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Ingredients:
Focaccia or Pizza Bread
1/2 lb. shrimp (uncooked)
1/2 lb. bay scallops (uncooked)
3 large red onions (sliced)
1 large vidalia onion (sliced)
2 cups fresh arugula
1 tsp. sea salt
1/2 tsp. black pepper
3 tbsp. balsamic oil
2 tsp. white sugar
olive oil
Directions:
1. In a skillet, put 1 tbsp. olive oil. Cook shrimp and scallops. Sprinkle with sea salt and black pepper. Turn shrimp and scallops while cooking. Should take no more than 5 minutes to cook. Set to the side.
2. In a skillet, put 2 tbsp. of olive oil. Cook sliced onions. Stir frequently. When they are tender, add balsamic vinegar and sugar. Stir together. Cook an additional 2 minutes. Set onions to the side. (If it’s to oily, drain some of the excess.)
3.Preheat oven to 350 degrees. Brush a little olive oil of focaccia/pizza bread. Place on a baking sheet and place in oven, just for about 5 minutes. You want the bread to begin to get crisp.
4. Remove bread from oven. Spread cooked onions evenly on top Scatter fresh arugula on top. Place cooked shrimp and scallops evenly on top. (If the scallops are large, you can cut them into pieces.)
5.Return to the oven for about 6-8 minutes.
*Serve hot and crispy.

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Ingredients:
1 1/2 lbs. of shrimp (tails removed)
2 cups white wine (Moscato or a Riesling)
3 heads radicchio
3 heads endive
1 cup whole candied pecans
4 cloves of garlic (chopped)
olive oil
Directions:
1. Put uncooked shrimp and white wine in a Ziploc bag and refrigerate for at least 3 hours.
2. In a skillet, put 2 tbs. of olive oil. Add 2 cloves of chopped garlic and brown. When garlic has browned, add shrimp. Sprinkle with salt and pepper. Stir and turn shrimp for about 4 minutes. (Shrimp should be pink.) Remove and put to the side.
3. In the same skillet skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic. When garlic is browned, add shredded radicchio and endive. Add a drop of olive oil and a little salt and pepper. Stir occasionally. (approximately 5 minutes) Add pecans. Stir.
3. When radicchio and endive are tender, add shrimp. Cook for another minute. Serve warm.
Serves 4.

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Ingredients:
2 lbs. chicken cutlets (thinly sliced)
1 lb. medium shrimp (tails removed)
1 lb. red roasted potatoes (cut into quarters)
1/2 lb. carrots (sliced thin)
4 cloves of garlic (chopped)
2 tsp. sea salt
1 tsp. black pepper
olive oil
1 tbsp. fresh chopped parsley (optional)
Directions:
Preheat oven to 350 degrees.
1. In a large baking pan, put potatoes, carrots and garlic. Sprinkle sea salt and black pepper on top. Add parsley.
2. Drizzle olive oil on top. (about 4 tbsp.) Stir together.
3. Bake in oven about 40 minutes or until potatoes and carrots are tender. (check at 30 minutes)
4. In a skillet, put 1 tbsp. of olive oil. Cook chicken cutlets on each side for a total of 6 minutes. (3 minutes on each side.) Sprinkle with a little sea salt and black pepper. (Keep cutlets warm when done.)
5. Boil shrimps for 5 minutes and drain well.
6. On a platter placed grilled cutlets. Put roasted potatoes, carrots and shrimp on top. (See photo)

Cheddar Shrimp Parmesan

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Ingredients:

1 lb. raw shrimp (cleaned and tail removed)

1 1/4 cup tomato sauce

8 slices cheddar cheese

Directions:

1.Boil shrimp until pink. Drain well. Let cool. (put in refrigerator for 15 minutes.)
2. In a baking dish, coat the bottom with tomato sauce.
3. You can put some tomato sauce on top of shrimp.
4. Layer cheddar cheese on top of shrimp.
5. In a 350 degree oven, bake shrimp for about 7 minutes. You want the cheese to be well melted and bubbly.