Shrimp Scampi

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Ingredients:

2 lbs. large shrimp (with or without tail and deveined)

4 cloves of garlic (chopped)

3 tbs. olive oil

3 tbs. butter

2 tablespoons of parsley (finely chopped)

2 tbs. fresh lemon juice

1/2 cup white wine

2 tbs. red wine

salt and pepper

Directions:

1. In a hot skillet add butter and olive oil. When butter melts add garlic. When garlic begins to brown, add shrimp.

2. Add white and red wine and stir. Make sure shrimp in tossed around and cooked on each side. Cook for about 3 minutes. Shrimp should have a pink color.

3. Remove from heat. Pour lemon juice over shrimp. Add parsley and a pinch of salt and pepper. Stir well and serve immediately. Serve hot.

Serves 4 people.

 

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Penne Shrimp and Broccoli

Ingredients:

1 lb. penne

1/2 lb shrimp (uncooked)

1 large bunch of broccoli

3 cloves of garlic (chopped)

1 red bell pepper (chopped)

olive oil

sea salt and broccoli

Directions:

  1. In a pot of boiling water, cook broccoli for 5 minutes and drain well.
  2. In a large skillet, put garlic and 3 tbsp. of olive oil. Let garlic brown a minute and then add shrimp.
  3. Turn shrimp and cook for about 3 minutes.
  4. Add broccoli and red bell pepper to skillet. Sprinkle with sea salt and black pepper.  Stir frequently. Add a drizzle more of olive oil. Stir. Let cook for about 5 minutes.
  5. Serve over your favorite cooked pasta.

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.

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

Shrimp and Lentil Arugula With White Wine

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Ingredients:

1  1/2 lbs. medium shrimp (cleaned and tail removed)

2 lbs. fresh arugula (rinsed and drained)

1 (10 oz.) can lentils (rinsed and drained)

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper

1 lemon (juiced)

1/2 cup  dry white wine

Directions:

1. In a large skillet, add garlic and 2 tbs. of olive oil. Sauté shrimp for five minutes and set to the side.

2. In the same skillet, add arugula and lentils. Add about 1 tbs. of olive oil. Cook on a medium heat for about 4 minutes. (stir occasionally)

3. Add shrimp back to the skillet. Sprinkle a pinch of sea salt and black pepper. Add lemon juice and white wine. Stir. Raise heat to high for 3 minutes and then serve.

Serve hot

*Optional: You can add a cup of chopped walnuts in step 2, if you like.

Eggplant Topped With Shrimp, Peppers, Broccoli Rabe and Mozzarella

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)