Crispy Herbed Shrimp

From Cooking Light



Ingredients:
3/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/8 teaspoon crushed red pepper
2 tablespoons cornstarch
2 large egg whites, lightly beaten
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided

Directions:
1. Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remaining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.

Comments:
I didn't eat the shrimp. Yet another one of the thinks I just can't bring myself to like. It was entirely consumed and appreciated by Adam. I did eat the asparagus/tomato side dish though - recipe can be found here.

Spicy Shrimp Wraps

From Taste of Home



Ingredients:
1 cup salsa
1 medium ripe mango, peeled, pitted and diced
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream

Directions:
In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat.

In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

Comments:
Adam liked the shrimp but didn't think much of the salsa/mango mixture. Prep was pretty easy, although putting taco seasoning on the shrimp made it kind of hard to tell when it was done using color alone. I managed. :)

Spicy Chipotle Shrimp Salad

From Cooking Light



Ingredients:
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves

Directions:
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

Comments:
I left out the "salad" part - just served it plain, not in lettuce leaves. Also cooked the shrimp inside rather than grilling. I didn't eat this so I can't vouch for it, but Adam liked it.

Feta Shrimp Skillet

From Taste of Home



Ingredients:
1 medium onion, finely chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup white wine, optional
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
3/4 cup crumbled feta cheese

Directions:
In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine if desired, oregano, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is slightly thickened.

Stir in shrimp and parsley. Cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Remove from the heat; sprinkle with cheese. Cover and let stand for 5-10 minutes or until cheese is softened.

Comments:
This was really easy to make and Adam really liked it. Not much else to say since I didn't eat this. Not a shrimp fan.

Mango Shrimp Kebabs

From Cooking Light



Ingredients:
1 1/2 pounds large peeled and deveined shrimp
2 large red bell peppers, cut into 1-inch pieces
2 mangoes, peeled and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
2 limes, cut into wedges

Directions:
Prepare grill to medium-high heat. Sprinkle shrimp evenly with 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Thread shrimp, bell pepper pieces, mango cubes, and onion pieces alternately onto each of 8 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done. Squeeze juice from lime wedges over kebabs.

Comments:
These were very simple, quick, and good. I didn't eat the shrimp, just the veggies, and I made some rice to round the meal out. The mango I had was very ripe and kind of mushy so it made it a bit of a challenge to get the chunks off the skewers without completely smushing them all. We'd probably make this again.

Grilled Teriyaki Shrimp

From Weight Watchers New Complete Cookbook



Ingredients:
1 1/4 pounds large shrimp, peeled and deveined
1/4 cup + 2 tbsp Teriyaki sauce
1/2 medium pineapple, peeled, cored, and cut into 1-inch cubes
2 red bell peppers, seeded and cut into 1-inch pieces
4 cups cooked white rice
4 scallions, thinly sliced on the diagonal

Directions:
1. Place the shrimp in a large ziploc bag and pour in 1/4 cup of the teriyaki sauce. Seal the bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least 2 hours.

2. Spray the grill rack with nonstick spray. If using wooden skewers, soak 8 skewers in cold water. Preheat the grill.

3. Drain and discard the marinade. Alternately thread the shrimp, pineapple, and peppers on 8 wooden or metal skewers. Grill the kebabs 5 inches from the heat, turning frequently, until the shrimp are cooked through, 12-15 minutes. Serve over the rice, sprinkled with the remaining 2 tbsp teriyaki marinade and the scallions.

Serves 4. POINTS Value per serving: 8

Comments:
Fabian Seafood was in our area this morning so we picked up some super fresh shrimp for tonight's dinner. Only downside - these were not deveined, so Adam got down with the shrimp poo this afternoon. :) Better him than me.

Anywho, fairly easy prep, although the original recipe says to finely chop the pepper, which is obviously not a good idea if you're wanting to thread them on skewers. It also wants you to use their teriyaki sauce (a recipe in the same book) but I lazed out and just used bottled stuff.

I didn't eat the shrimp, but Adam proclaimed it great. I had the veggies and rice, which were also very good.

Alaskan Cod and Shrimp with Tomato

From allrecipes.com



Ingredients:
2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
1/2 pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano

Directions:
Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown; add the tomatoes and mix well until juicy; stir in 1 teaspoon oregano. Lie the cod and shrimp into the mixture; season with salt; cover and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

Comments:
I had every intention of eating the fish part of this one. I tried a corner and was done. I'm sorry, I just don't like fish. At all. Adam liked it though.

Tortellini (or Ravioli)-Shrimp Caesar Salad

From Taste of Home



Ingredients:
2 cups frozen breaded popcorn shrimp
1 package (9 ounces) refrigerated cheese tortellini
8 cups torn romaine
1 medium tomato, chopped
1/2 cup creamy Caesar salad dressing

Directions:
Prepare shrimp and tortellini according to package directions. In a large salad bowl, combine romaine and tomato; drizzle with dressing and toss to coat. Drain tortellini; toss with salad. Top with shrimp.

Comments:
I swapped out the popcorn shrimp for some plain old regular shrimp that I cooked in a skillet. I thought I had tortellini, but it was actually ravioli. Same thing, right? I omitted the tomato since Adam doesn't like them and I made some Caesar dressing instead of using the store-bought stuff I had because, say it with me, "Adam doesn't like it." He liked the shrimp, wasn't crazy about the dressing. I had plain romaine with the dressing. And some tortilla chips. I know, I'm weird.

Bacon-Wrapped Shrimp

From Rachael Ray via Foodnetwork.com



Ingredients:
12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
Toothpicks

Directions:
Preheat oven to 425 degrees F.

Place shrimp in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Fasten bacon in place as necessary with picks.

Arrange the shrimp on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp 10 to 14 minutes, until shrimp is pink and curled and the bacon is crisp.

Comments:
Adam had made the scallop part of this recipe previously so I decided to do the shrimp this time. (And that's what I had in the freezer...) Not too hard, but I was informed I was a little heavy-handed with the lime. Whoops. That's what I get for using an actual lime rather than the bottled stuff.

Shrimp Scampi Pizza

From Everyday with Rachael Ray



Ingredients:
3 tablespoons extra-virgin olive oil
12 cloves garlic, 8 smashed and peeled and 4 finely chopped
1 bunch flat-leaf parsley, trimmed
One 15-ounce container ricotta cheese
1/2 cup grated parmesan cheese, plus more for sprinkling
2 pounds shrimp—peeled, deveined and chopped
Salt and pepper
1 baguette, split lengthwise and quartered crosswise

Directions:
1. In a large skillet, heat the olive oil over medium-low heat. Cook the smashed garlic until golden, about 5 minutes. Using a slotted spoon, transfer the garlic to a food processor; reserve the olive oil.

2. Add the parsley to the garlic in the food processor and pulse to finely chop; set aside 1/4 cup. Add the ricotta and parmesan to the food processor; pulse to combine.

3. Preheat the oven to 500°. In the same skillet, heat the reserved olive oil over medium-high heat. Add the chopped garlic and cook, stirring, for 1 minute. Add the shrimp, season with salt and pepper and cook, stirring, until opaque, about 5 minutes. Stir in the reserved 1/4 cup parsley-garlic mixture.

4. Spread the cheese mixture on the cut side of each piece of bread and arrange on a parchment-paper-lined baking sheet. Spoon the shrimp mixture on top and sprinkle with more parmesan. Bake until the cheese is melted, 7 to 10 minutes.

Comments:
Adam had picked this recipe out and then completely forgot about it. So when I made it he was all, "What is this?" and I was all, "Shrimp pizza. You picked it. Eat it and be happy."

Anyway.

I'm guessing it was decent since he ate it all. It was pretty easy to make after I finished prepping the shrimp. That was very popular with the cats. And I took the advice of the wise comment on this post and cut off some of the bottom of the bread to prevent tippage. Worked like a charm.

Shrimp-Stuffed Mushrooms

From The Everything Glycemic Index Cookbook by Nancy Maar



Ingredients:
1/4 pound cooked shrimp or crabmeat
1 cup breadcrumbs
1/2 cup mayo
juice of 1/2 a lemon
1 tsp dill
salt & pepper
12 mushrooms (1-1/2") stems removed

Directions:
1. Mix together everything but the mushrooms.

2. Stuff mushrooms with filling.

3. Place on baking sheet and bake at 400F for 15 to 20 minutes.

Comments:
Seriously, what is this woman's deal with the mayo? Anyway, obviously I used huge mushrooms here. I used shrimp. I had to bake them a little longer since they were so big (and waaaay overfilled) but they turned out alright. Adam ate them but said he probably wouldn't want them again.

Shrimp Pot Stickers

From Cooking Light March 2008



Ingredients:
shredded cabbage
green onions
carrots
soy sauce
sesame oil
salt
shrimp
wonton wrappers
cornstarch
water
canola oil

Comments:
These are really called GINGER-Shrimp Pot Stickers but since Adam dislikes ginger I just left that out. I also nixed the dipping sauce. This is another very easy recipe since you dump the filling ingredients into the food processer and push a button. That's kind of hard to screw up. The first batch were, perhaps, a bit mushy because I didn't let the oil heat up long enough. Oh well. They still tasted good (or so Adam tells me because, hey, seafood, don't eat that.)

Breaded Shrimp

From allrecipes.com



Ingredients:
Vegetable oil
shrimp
egg
bread crumbs

Comments:
For this last Friday in Lent I went with shrimp rather than fish. Of course, this was not for me. They were all for Adam. So simple to make, quick, and apparently tasty since he ate the whole plate full of them!