Tag Archive: shrimp


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Ingredients:
3 large vine tomatoes (cut up)
1/2 lb. fresh bocconcini (small mozzarella balls)
1 large cucumber (sliced very thin)
1/2 lb. small boiled cold shrimp
1 tsp. sea salt
Directions:
In a large bowl, put all ingredients.
Serves best with a Greek or Italian dressing.

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Ingredients:

1 large eggplant (peeled and cut into 8 thin slices)

24 large shrimp (cleaned and tail removed)

2 large bell peppers (red or yellow) sliced thin *seeds removed”

1 large bunch of broccoli rabe (or a bunch of broccoli)

1 large piece of fresh mozzarella (cut into 8 slices)

bread crumbs

3 large eggs

sea salt and black pepper

olive oil

2 cloves garlic (chopped)

Directions:

  1. Clean and rinse broccoli rabe. In a pot of boiling water, boil broccoli rabe for about 5 minutes. You want it tender, not mushy.  *Drain well.
  2. In a skillet, put 2 tablespoons of olive oil. Brown garlic for a minute and add broccoli rabe. Sprinkle sea salt and black pepper. Stir for about 3 -4 minutes and remove to the side.
  3. In 2 bowls (one for beaten eggs and one for bread crumbs) coat eggplant slices and   shrimp.
  4.  In a large skillet, put 3 tablespoons of olive oil. Fry all eggplant slices and shrimp. Turn so they don’t burn on either side. (Approximately 3-4 minutes in total) Let dry on paper towels.*Add a little more olive oil if needed while frying.
  5. In a skillet, put 2 tablespoons of olive oil. Sauté sliced peppers until tender. Sprinkle a little sea salt on top. Turn frequently. Put to the side when done.
  6. Preheat oven to 400 degrees.
  7. In a large baking pan (coat the bottom with a little olive oil), layer an eggplant slice, a slice of pepper, 3 shrimp, a little broccoli rabe and topped with a slice of mozzarella. Repeat until you have made 8 of them. You can drizzle a drop of olive oil on top of mozzarella.
  8. Bake in oven for about 5-7 minutes until mozzarella has melted.  Serve hot.

*You can use sautéed broccoli if you don’t want broccoli rabe. Serves 4 (2 pieces each)

Baked Feta Shrimp

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Ingredients:
1 lb. uncooked medium shrimp (about 20 pieces)
1 large can tomatoes (whole pieces)
1 cup feta cheese (crumbled)
2 cloves of garlic (chopped)
2 small shallots (chopped)
olive oil
sea salt and black pepper
Directions:
1. Open can of tomatoes. Slice tomatoes.
2. In a large skillet put 2 tbsp. of olive oil. Cook garlic and shallots for about 5 minutes.
3. Add tomatoes. Sprinkle with sea salt and black pepper. Cook for 10 minutes.
4. Make sure uncooked shrimp are dry and not wet. In a bowl put shrimp. Add a tsp. of olive oil and a pinch of sea salt. Mix well.
5. In a round baking casserole dish, coat the bottom with 1/2 tsp. of olive oil. Add cooked tomatoes evenly on the bottom.
6. Put uncooked shrimp on top. Sprinkle feta cheese on top. (See photo)
7. In a preheated oven of 400 degrees, bake shrimp for about 10-12 minutes.
Serve hot. Serves 2-3 people.

Grilled Lime Shrimp Salad

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.

Ingredients:

1 lb. medium shrimp (uncooked/thawed if frozen)

2 bulbs of endive

1/2 cup pignoli nuts

2 cloves of garlic (chopped)

2 cups bread crumbs (flavored)

2 large eggs (beaten)

olive oil

sea salt and black pepper

Directions:

  1. Dip shrimp in egg and then bread crumbs.
  2. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for a minute.
  3. Add 2 tbsp. of olive oil to skillet. Add  shrimp. Cook on both sides for 2 minutes each.
  4. Add pieces of endive and pignoli nuts.
  5. Sprinkle sea salt and black pepper. You can also drizzle a little olive oil over the endive. (just a little)
  6. Turn endive over with a fork. Cook for about 2 minutes. Serve hot.

 

Ingredients:
6 chicken cutlets (sliced into pieces)
1/2 lb. medium size shrimp (tails removed and cleaned)
2 cups carrots (sliced thin)
2 cups zucchini (sliced thim)
2 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
1. In a skillet put 2 tbs. of olive oil. Cook chicken pieces and remove to the side.
2. Next, add 2 tbs. of olive oil to the skillet. Cook garlic for a minute and then add carrots and zucchini. Sprinkle with salt and pepper. Stir frequently.
3. When carrots and zucchini appear tender, remove from skillet.  Add shrimp to same skillet. Stir and cook for about 3 minutes. Return chicken and vegetables to skillet and cook for an additional  minute to heat through.
*optional: add 1/4 cup of white wine when you add in cooked chicken
Serve hot.

Friday Night Shrimp and Scallop Pizza

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Have You “Liked” “Cooking With Mr. C.” on Facebook?
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.

Grilled Shrimp Hors d’oeuvres

Ingredients:
1 1/2 lbs. thawed uncooked medium shrimp (cleaned and dried of excess water)
2 cups favorite Italian dressing
Directions:
1. Put shrimp and Italian dressing in a large Ziploc bag.
2. Let marinate for at least 4 hours. (overnight is best)
3. Heat a large skillet.
4. Pour shrimp into the heated pan. Use only half of the liquid.
5. Cook about 3 minutes on each side.
Serve hot !

Lemon Cream Shrimp Scampi

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Ingredients:

2 lbs. medium shrimp (tails removed)

1 small onion (chopped)

2 cloves of garlic (chopped)

4 tbsp. olive oil

1 lemon (juiced)

2 cups white wine (Riesling)

1 tbsp. lemon zest

1/2 cup mascarpone cheese

1/4 cup fresh parsley (chopped)

5 basil leaves (chopped)

1 tsp. sea salt

1 tsp. black pepper

Directions:

1. In a large skillet put olive oil. Sauté onion and garlic. (3 minutes)

2. Add shrimp. (Cook for a total of 3 minutes and turn over halfway through the 3 minutes.)

3. Sprinkle with lemon zest, sea salt and black pepper.

4. Add wine. (raise heat for about 2 minutes and then lower)

5. Add mascarpone cheese and stir gently.

6. Add fresh lemon juice.

7. Add fresh parsley and basil on top.  Let cook for an additional 2 minutes and serve.

*Serve over brown rice. (Optional, see picture below.)

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Shrimp and Lentil Soup With Spinach

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Ingredients:

1 lb. small shrimp (cleaned and boiled)
1 cup dry lentils
2 medium sized carrots (diced)
2 medium sized celery stalks (diced)
1 medium size onion (diced)
3/4 lb. small red potatoes (cut into 1/2 in. pieces)
1 garlic clove (minced)
1 16 oz. can of Italian Style Stewed Tomatoes
8 cups chicken broth
1 tsp. sea salt
1 tsp. pepper
2 cups fresh spinach
3 cups water
olive oil
Directions:

1.   Boil shrimp for 5 minutes. Drain well and set to the side.
2.. In a 5 quart pot, add 3 tbs. of olive oil. Over a medium heat, warm oil and add carrots, celery and onion. Cook until tender and stir occasionally. Add garlic and stir until garlic browns. Add salt and pepper.
2. Stir in stewed tomatoes (with the liquid), lentils, chicken broth, potatoes, and water. Stir with spoon. Heat to a boil. Reduce heat and cover. Simmer for 50 minutes. While soup is simmering (about 25 minutes in) add boiled shrimp. Stir in spinach 3 minutes before done. Add a pinch of extra sea salt if needed.
Serve hot. Serves 4-6 people