November 5, 2024

Shrimp, Pasta and Veggies

August 4, 2015 by

During the summer months, I like to have a few healthy but oh-so-yummy meals in the rotation that are quick to prepare, don’t heat up the kitchen (and the cook!), but are still delicious and satisfying.  You, too?  I find the easiest way to accomplish this is to keep the ingredients on hand for these few meals.

This recipe is a good example.  The frozen shrimp is a standard in our freezer (oh…the possibilities!).  Mushrooms and onions are always on hand, too…and any fresh green veggie (broccoli, for example) would work well, too.  Everything else is pretty much a pantry staple.  Be sure to generously season this dish as you go along…and taste just before serving to add more, if needed.  Enjoy!

Shrimp, Pasta and Veggies

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ingredients:

2 tablespoon extra virgin olive oil, divided
2 tablespoons butter, divided
1# large raw shrimp, peeled and cleaned
lemon pepper seasoning
10 ounces mushrooms, sliced
1 small sweet onion, chopped
1 medium zucchini, sliced in half lengthwise, then into half moons
2 tablespoons minced garlic, I use jarred
1-1/4 cups chicken broth (I subbed in white wine for 1/4 of broth)
8 ounces dry spaghetti
1/2 cup freshly grated parmesan cheese
1/4 cup packed basil, chopped (or 2 teaspoons dried basil)
juice from 1/2 lemon

directions:

  • heat 1 tablespoon olive oil in a large saute pan over medium heat
  • pat shrimp dry then season on both sides with lemon pepper seasoning
  • add to pan,  saute until pink on both sides and just barely cooked through, less than 2 minutes per side; set aside in a separate bowl
  • add remaining tablespoon of olive oil and 1 tablespoon butter to pan along with mushrooms and onions.  saute ‘til mushrooms are golden brown, 7-8 minutes; then add zucchini and cook ‘til veggies are just turning tender
  • add garlic and season with additional lemon pepper seasoning; stir continually for about 1 minute ‘til garlic is aromatic
  • pour in chicken broth then turn heat up to high and boil ‘til broth has reduced by approximately 1/2
  • meanwhile, bring a large pot of salted water to a boil; add spaghetti and cook according to package direction ’til just al dente (spaghetti will cook a bit more in the sauce). drain and set aside
  • once broth has reduced, turn heat to medium low; then add basil, lemon juice, and remaining 1 tablespoon butter; stir to combine
  • add pasta and veggies to sauce;  toss to coat the pasta w/ sauce and distribute veggies
  • finally add shrimp and parmesan cheese; toss ‘til combined

♥     ♥     ♥     ♥     ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Shrimp and Asparagus Saute over Red Quinoa

June 9, 2014 by

It is starting to be the season when simpler suppers are more agreeable, wouldn’t you say? No need to heat up the kitchen when preparing this dish. AND, this is equally good served hot from the pan, warm, or even as a cold salad!

This dish, Shrimp and Asparagus Saute over Red Quinoa, also fits into our healthy but oh-so-yummy POV since it is full of fresh ingredients with less than 2 tablespoons of olive oil in the entire preparation, and a bit of shredded parmesan cheese to finish it off!  This easily serves 3 hungry adults and can be doubled with no trouble at all.

Have you and your family enjoyed quinoa <kEEn-wah> before?  Quinoa is a grain but it is the seed that we eat!  (Good news for the low-carbERs, right?)  And it is jam-packed full of protein.  Usually when I prepare a pot of quinoa, I make enough extra to use for another meal.  To find quinoa in your grocery store, check the natural food section, or perhaps where they sell different rice products.  Our favorite is ‘red’ quinoa.  Quinoa does come in three varieties (white, or ‘golden’, red, and black).  Basically they are the same with shades of differences, basically in texture.  But I have used all three totally interchangeably!  Here are some nutritional facts about quinoa.  I hope you enjoy this dish as much as we do!

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Shrimp and Asparagus Saute over Red Quinoa

ingredients:
1 cup quinoa
1 cup chicken broth and 1 cup water
½ medium sweet onion, sliced into half-moons
1 tablespoon extra-virgin olive oil
10-15 grape or cherry tomatoes (I used yellow), sliced in half
1 pound uncooked shrimp peeled and deveined
2 cloves garlic, minced
1+1/2 tablespoons freshly ground lemon pepper seasoning
1/4 cup dry white wine
1 pound asparagus, trimmed
1 teaspoon extra virgin olive oil
shaved Parmesan cheese
lemon wedges (optional)

directions:

  • preheat oven (or toaster oven, as I did) to 400.
  • line a baking sheet pan with foil
  • in a medium saucepan, bring liquids to a boil; stir in quinoa. return to a boil, reduce heat to low; cover with lid and simmer gently ‘til liquids are absorbed (20 minutes or so)
  • in a large saute pan over medium-high flame, heat 1 tablespoon olive oil and add sliced onions; saute for 7-8 minutes to soften
  • while onions and quinoa are cooking, place asparagus on the lined baking pan, and season well with 1 teaspoon lemon-pepper seasoning. pour 1 teaspoon olive oil evenly over the asparagus and then roll back and forth on the baking sheet to distribute. bake for 10-12 minutes
  • (back to the saute pan!) add the halved tomatoes placing flat side down in pan; heat for 3-4 minutes.2014-06-08 18.36.49
  • stir in the shrimp, minced garlic, lemon pepper seasoning. allow to cook without stirring for 3 minutes or so, ‘til shrimp are starting to turn pink. flip shrimp over and cook for 2 more minutes. pour in the wine, give everything a good thorough stir and let simmer for just 2-3 minutes to reduce the liquids. remove from heat and check for additional seasoning
  • asparagus should be done; remove from oven
  • To plate: scoop some quinoa into an even layer on plate or shallow bowl. spoon shrimp&veggies over top. add stalks of asparagus on top and sprinkle with cheese.

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Shrimp with Corn and Black Bean Salad

June 2, 2014 by

So, remember last week I shared my husband’s epiphany in realizing he really does like Tex-Mex, Cal-Mex, Mexican type foods?  Ok…n-o-w he is requesting it as part of our weekly menu!   The following is an easy, quick-to-make weekday supper that is healthy but oh-so-yummy!  First dish is a Black Bean and Corn Salad along with some delicious Tex-Mex influenced shrimp.  I am definitely going to keep this in the summertime meal rotation…light, refreshing, and won’t heat up the kitchen!

Black Bean and Corn Salad

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ingredients:
2 cups corn (fresh or frozen)
1/2 cup cucumber, peeled, small diced
1 small jalapeno, seeded and finely diced (optional)
1 (15 ounce) can black beans, drained and rinsed
1/2 cup sweet onion, finely diced
juice of 1/2 large lime
1 teaspoon olive oil
sea salt and freshly ground pepper, to taste

salad directions:
combine all ingredients; pour into a storage bag or container and refrigerate for at least 30 minutes for flavors to combine.

Tex-Mex Shrimp

marinade ingredients:
juice of 1/2 large lime
1 tablespoon olive oil
1 tablespoon chipotle chili powder
1 heaping tablespoon chopped garlic
1 teaspoon honey
pinch of cayenne pepper (optional)
sea salt to taste (I used a lemon-pepper-salt combo)
1/2 # medium to large shrimp, tails removed

marinade directions:

  • simply whisk ingredients together in a medium-sized glass bowl
  • add in shrimp and refrigerate for 30 minutes.

To finalize your dish

  • heat a saute pan over medium-high heat
  • pour shrimp and some of the marinade into the pan
  • cook for 1-2 minutes ‘til starting to turn pink
  • immediately flip over and cook other side for additional 2 minutes
  • remove from heat; do not over cook

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To serve:
I warmed up a couple of gluten free flour tortillas, and placed them (folded up) on each plate with a portion of the Black Bean and Corn Salad and some of the marinated shrimp. On the side, we also had some Spanish rice, fresh guacamole, and a dollop of sour cream.

This would also be delish (and low-carb) served with lettuce leaves to spoon the shrimp and salad into and roll up. I would love to hear of some of your ideas for serving and side dishes!


♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Shrimp with Cilantro Pesto

May 23, 2014 by

Shrimp with Cilantro Pesto resize

One thing that will bum me out, without fail, is seeing a wilted, mushy bunch of herbs that I didn’t get to in time.  Just makes me feel terrible.  So I had this nearly full bunch of cilantro in my produce drawer and no clue what to make with it.  Aha!  How about try it in pesto?  This recipe for Shrimp with Cilantro Pesto was a big hit at dinner last night!

You can cook the shrimp however you like.  Here, we just pan-fried them quickly with salt and pepper, and let the pesto do the heavy lifting in the flavor category.  This comes together so quick it’s laughable.  Make the pesto whenever you like – even the day before – and keep in the fridge until you are ready to eat.  We ate this with roasted baby potatoes and roasted broccoli.  The pesto was especially delicious on the potatoes.  Try it and see!

Shrimp with Cilantro Pesto

Ingredients:

  • 1 large bunch cilantro
  • 1/3 cup toasted pepitas
  • 1 teaspoon minced garlic
  • juice of 1 lemon or lime
  • 1/3 cup olive oil
  • salt and pepper
  • 1 pound shrimp, peeled
  • 1 tablespoon olive oil

Directions:

  1. Wash and shake the cilantro and trim about half an inch off the bottom of the stems.  Place them in the bowl of a food processor.  Blend with the pepitas, garlic, lemon juice, and olive oil.  Taste and add salt and pepper to your liking.  Pour into a bowl and store in the fridge until ready to use.
  2. Prepare the shrimp: peel the shell off, remove the tail, and de-vein.  Season with salt and pepper and drizzle with olive oil.  Heat a pan on medium-high, and quickly sauté the shrimp.  They will only take about 2 minutes per side – don’t let them get tough and overdone!  Remove shrimp from pan to a plate and serve with the cilantro pesto (and a squeeze of lemon if you like.)

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Garlicky Shrimp and Veggies with Red Quinoa

March 10, 2014 by

Here we are…getting closer and closer to Spring every day!  Today’s recipe continues to celebrate the return of Spring veggies!  In this veggie-licious dish, we have the first of the season (at least here in NY) sweet onions (I like to use the Vidalias).  Along with asparagus, carrots, tiny tomatoes, and sweet bell peppers.  This is a healthy but-oh-so-yummy dish to serve either on a weeknight (comes together rather quickly!) or to serve to guests.

Garlicky Shrimp and Spring Veggies with Red Quinoa

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Ingredients:
1/2 cup quinoa
1 cup chicken broth
2 tablespoons extra virgin olive oil
1 small sweet onion (Vidalia), halved and sliced 2014-03-09 18.43.48
1/2 red (or yellow or orange) Bell pepper, sliced
1/2 cup shredded carrot
1 pound asparagus, woody ends removed
1 cup grape or cherry tomatoes, halved
1/2 pound uncooked shrimp, peeled and deveined
2 tablespoons minced garlic (I use jarred)
1+1/2 tablespoons freshly ground lemon pepper mix
1-2 tablespoons sea salt
1/4 cup dry white wine
1 small lemon, juiced
4 tablespoons freshly grated Parmesan

Directions:

  • In a small saucepan, stir chicken broth and quinoa. Over medium heat, bring to a boil. Reduce heat to low; cover. Let simmer ‘til broth is absorbed about 20 minutes. When done, remove from heat; leave in pan ‘til ready to serve.
  • In a large saute pan, heat olive oil and add sliced onions and peppers. Cook for 5 minutes, stirring occasionally.
  • In the meantime, cut tips off asparagus; set aside. Cut remainder of asparagus stems into 1″ pieces.
  • Then add shredded carrots and cut-up asparagus stems (not tips) into saute pan. Continue to cook for 7-8 minutes ‘til crisp tender.
  • Remove to a bowl, season with salt and pepper to taste and set aside.
  • Place tomatoes in saute pan (adding a small amount of olive oil IF needed), cut side down. Let cook for 3-4 minutes to soften.
  • Add in shrimp and asparagus tips. Cook for 4-5 minutes ‘til shrimp are beginning to turn pink. Flip over to cook on other side. Add chopped garlic and cook for just one more minute, stirring gently. Remove just the shrimp to a bowl. Season with salt and pepper.
  • Pour white wine and lemon juice into saute pan and simmer for about 3-4 minutes. Stir well. Remove from heat.
  • Add back in sauteed shrimp and cooked veggies. Sprinkle with 2 tablespoons grated Parm.

Serve on a large platter; pour out the quinoa and top with the shrimp/veggie mixture. Sprinkle with the rest of the Parm. Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Mondo Coconut Shrimp

February 28, 2014 by

Mondo Coconut Shrimp Resize

Yes, MONDO!  With four, count ’em, FOUR different coconut products, you too can make your favorite appetizer from that restaurant you go to with your girlfriends!  Mondo Coconut Shrimp are really quite easy to make, and, a fun and tasty appetizer for a party.

You’ll want to use BIG shrimp for this recipe—the larger the better.  I found  some 13-15 count shrimp on sale, and they worked really well.  If you are using smaller shrimp, decrease your cooking time so you don’t make these guys all tough and rubbery.  I coated these in both sweetened AND unsweetened coconut.  Feel free to use one or the other if you don’t have both.  I was going to make this recipe just with the unsweetened kind, but I found a cup of sweetened coconut in my freezer and decided to use it up – and I’m glad I did!

To be  honest, these are fantastic with just some salt sprinkled on top when they come off the stove.  I took a photo of them with a lemon slice, and found out they didn’t even need that to be delicious!  So make these for friends, or as part of a funky dinner, and go MONDO!

MONDO Coconut Shrimp

Ingredients:

  • 1 pound large shrimp, shelled and deveined
  • 3 eggs
  • 1 cup coconut flour
  • 1 cup sweetened shredded coconut
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon curry powder
  • coconut oil, for frying
  • salt for serving

Directions:

  1. Set up a breading station.  In the first bowl, beat the 3 eggs with a tablespoon of water.  In the second bowl, pour in the coconut flour.  In the third bowl, mix together the two coconut shreds and the curry powder.
  2. Start breading:  Dip a shrimp into the egg, then the coconut flour, then back into the egg, and then the coconut shreds.  Place on a plate while you complete the breading.
  3. In a large non-stick frying pan, heat one heaping teaspoon of coconut oil over medium heat.  When  hot, carefully add the breaded shrimp.  You’ll probably have to do this in at least two batches.  Let them cook for about six minutes, then flip and cook again for another five minutes.  Watch your heat here – you want it medium to medium-low, so that the shrimp cooks evenly and the breading doesn’t burn before the shrimp are done.
  4. Remove cooked shrimp to a plate and immediately sprinkle with kosher or sea salt.  Add another teaspoon of coconut oil  to the pan, if necessary, and cook the next batch.  Serve hot!

I texted my husband a photo of the shrimp and he said, “Oooh, looks yummy!” so I saved him some.  Unfortunately, they aren’t as nice the second time around.  They still taste great, but you can’t get them crispy on the outside a second time.  That means Carpe Diem – Gather ye rosebuds while ye may – and eat your shrimp while they’re hot.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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