Buttery Chili Lime Grilled Shrimp

Yum!  I forgot how much I love anything chili-lime flavored.  It is intense and so delicious.

Buttery Chili Lime Grilled Shrimp

Source:  adapted from Taste of Home’s Simple and Delicious Sept/Oct 2009

Ingredients (use more or less depending on how many shrimp you’re using):

3-4 Tbsp butter, melted

juice of one lime

1 tsp chili powder

1 heaping tsp minced fresh ginger

1 clove garlic, pressed or minced

pinch of salt and pepper

1/2 to 1 pound uncooked shrimp (I used medium sized), peeled and deveined

Directions:

In a small bowl combine everything except the shrimp.  Set aside about half of the butter mixture for serving.

Thread shrimp onto skewers (my favorite!), brush with butter sauce, and grill over medium heat for 3-5 minutes on each side or until shrimp turn opaque pink.  Baste occasionally with butter mixture.  Remove skewers from the grill and serve over hot rice with the reserved butter.

Garnish with additional lime wedges if desired.

Enjoy!

Sausage and Shrimp Skewers

I always think grilling skewers will be a good idea right up until I’m actually in the thick of assembling them.  Then I’m cursing myself.  Hard.  Sure, they are pretty, yummy, and cook really fast but it takes forever to prep supplies, chop, peel the shrimp, and then finally thread them.  Oh don’t forget to make the side dishes to go with…rice or quinoa, steamed veggies, etc.  Urggg!  For some reason I always say “never again” only to put skewers back on the menu again a few months later.  I never learn.

You however, can be better than me if you are efficient and have good time management skills.  I need to remember to make these on a night when I have time for a little extra work, or maybe I’ll remember to do some prep ahead.  I hope I can be organized like that.  For starters – chop the sausage and onion ahead of time, begin soaking the skewers right away, then start on the side dish (quinoa in this case), then peel the shrimp, then assemble. Good luck!

For these skewers I used:

6 or 7 bamboo skewers – soak them in liquid to avoid burning (water, fruit juice, chicken broth)

1/2  pound medium-large shrimp, peel and de-vein them and then toss in salt-free Cajun seasoning

1 pound smoked sausage, sliced into large pieces

1/2 of a red onion, cut into chunks

{cherry tomatoes would be awesome, but the store didn’t have any}

Thread everything alternately on the skewers.  Grill for about 7 minutes or until shrimp is opaque.

I served them with Quinoa with black beans {recipe coming soon}.

Coconut Red Curry Lentil Stew

I don’t think I have ever seen a recipe on a blog one day and made it the very next day!  So, this was a first.  When I saw Cara post this, I immediately knew that it would be the perfect thing to make for our next dinner.  I knew with a few adaptations based on what I had on hand, it would suit us perfectly.  And it did!  It was perfectly delicious on a chilly night.

I didn’t really notice the coconut flavor, which was sort of disappointing but the warm curry flavor made up for it since it was certainly not lacking flavor overall.  I’m sure the coconut milk added some creaminess, so it was definitely a necessary ingredient. Surprisingly, the lentils retained some bite even after cooking so long.  I was really worried that they would be complete mush.  But, I was happy to be wrong!

Coconut Red Curry Stew

Source: adapted from Cara’s Cravings who adapted it from 101 Cookbooks

1 cup yellow split peas {I used green}

1 cup red split lentils {I think I used brown}

7 cups water

2 medium carrots, cut into 1/2-inch dice

2 stalks of celery, chopped

2 tablespoons fresh peeled and minced ginger {I used about 1 tsp ground ginger}

2 tablespoons red curry powder

2 tablespoons butter

8 green onions (scallions), thinly sliced {I used one small white onion, chopped}

1/3 cup golden raisins

1/3 cup tomato paste

1 14-ounce can coconut milk

1 teaspoon kosher salt

one small handful cilantro, chopped

toasted coconut, for garnish

Optional: 3oz raw shrimp per serving, peeled and deviened, shells removed

Start by rinsing the split peas and lentils. Put them in a bowl, add enough water to cover, and stir around. Drain through a mesh sieve. Repeat until water runs clear.  Place the rinsed lentils in a crockpot with the water.

In a small saucepan over medium heat, toast the curry powder until it is fragrant and has darkened a bit. Transfer to a small dish, add the ground ginger to it and set aside.

Heat the butter in the pan, add the onions, celery, and carrots.  Saute for two minutes, stirring constantly until softened.  Then add the raisins and stir.  Then add the tomato paste and cook for another minute or two.  Off the heat, whisk in the coconut milk and the toasted curry powder & ginger. Pour the coconut milk mixture into the crockpot, and season with salt.

Cover and cook on high for 6 hours. {I cooked it on low for 10 hours.}

If desired, season the shrimp with salt and pepper and cook by desired method until just opaque.

Add the shrimp to the top of each serving of stew.  Enjoy!

Summer Pasta with Shrimp

hmmm, I couldn’t think of a very good title for this recipe.  But it was a terrific meal!  It is definitely more of a  “chick-food” type of dish according to Tim, but that’s why I loved it!  It is pasta with shrimp, garlic, grape tomatoes, fresh mozzarella, and olives.  Yum!  I could have eaten it without the shrimp even,  I just added them for Tim since he’s not a fan of vegetarian meals.  Anyway, it cooks really fast too, which is why I added the ‘summer’ part in the title.  Its ready in about 15 minutes which is ideal for a summer-time meal when you don’t want to stand over a hot stove for very long.

I was really winging it as I went along, so measurements aren’t exact.

Summer Pasta with Shrimp

Makes 4 servings

Inspired from a Cuisine at Home magazine, Issue 82 for August 2010

Ingredients:

8 oz. dry spaghetti

1/2 pound raw shrimp, peeled and deveined

1 tablespoon butter

crushed red pepper flake, to taste

salt, to taste

1 small carton of grape tomatoes, sliced in half {about 2 cups?}

about 1 cup olives, sliced in half

1 heaping tablespoon minced garlic {about 3 cloves}

1 tablespoon butter or olive oil

juice of 1/2 a large lemon or more to taste

about 8 oz. of fresh mozzarella “pearls” or diced fresh mozzarella

Directions:

Boil water and cook spaghetti.

Meanwhile, heat a large skillet over med-high heat with about 1 tablespoon of butter.  Add shrimp and crushed red pepper and cook until shrimp are done.  Remove the shrimp to a plate and set aside.

Add more butter or olive oil to the skillet if needed and add the garlic to the skillet, cook until fragrant, about 1 minute.  Add the halved tomatoes and salt, and cook for a few minutes until the tomato halves just slightly wrinkle and sort of burst.  Then add the halved olives.  Cook another minute, then add the lemon juice and cooked shrimp.

Turn off heat, add the cooked and drained spaghetti and toss.   Stir in the mozzarella pearls and serve.

Tim added Parmesan to the top of his, but I didn’t think it was necessary.

We served it with garlic bread.

Enjoy!

Pineapple Shrimp Skewers

Updated 7-14-10 with pictures!!

Wouldn’t you know it?!  I finally make a recipe that will photograph beautifully and my camera battery is dead.  Seriously, these skewers turned out gorgeous!  They were a little time-consuming because of threading everything onto the skewers, but so worth it to me!  Tim, on the other hand, didn’t think it was so worth it and asked that I take the same ingredients and use them in a stir fry next time.  Quicker and easier.  I like the way he thinks. 🙂

Pineapple Shrimp Skewers

Heavily adapted from Milk and Honey

INGREDIENTS:

  • 1/2  cup  fresh orange juice
  • 2  tablespoons  minced green onions
  • 1-2 cloves of garlic, minced
  • 1  tablespoon  minced peeled fresh ginger (I used 1 teaspoon ginger powder)
  • 1  tablespoon  minced fresh cilantro (I used 1 tsp dried)
  • 2  tablespoons  rice vinegar
  • 2  tablespoons  low-sodium soy sauce
  • 1  tablespoon  vegetable oil
  • 2  teaspoons  grated orange rind (I omitted)
  • 1  minced hot red chile pepper (I substituted some red pepper flakes.)
  • 1  pound  large shrimp, peeled and deveined
  • 3/4 cup fresh pineapple chunks {I used canned pineapple and reserved the juice}
  • 1 bell pepper
  • 1 onion
  • Cooking spray

DIRECTIONS:

  1. Update 7-14-10:  Soak bamboo skewers in the reserved juice from can of pineapple chunks.
  2. Combine first 9 ingredients in a bowl. In a separate bowl, add shrimp and pour in half the marinade; tossing to coat. Cover and marinate in refrigerator 15 minutes. Reserve remaining marinade.
  3. Chop pineapple, bell pepper, and onion into similar sized chunks.
  4. Remove shrimp from dish, discard shrimp marinade. Thread shrimp, pineapple and veggie chunks alternately onto each (8-inch) skewers.
  5. Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.

Serve over rice.

Shrimp and Penne

This is such a favorite of ours! I could not believe I hadn’t put it on the blog already!

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Penne a la Betsy {named after her sister}

{Source: The Pioneer Woman}

Ingredients
  • ¾ pound Penne Pasta {or other short pasta, I used gemelli}
  • 1 pound Shrimp
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 1 small Onion, chopped
  • 2 cloves Garlic
  • ½ cup White Wine (or To Taste)
  • 1 can Tomato Sauce (8 Oz)
  • 1 cup Heavy Cream
  • Fresh Parsley – to Taste
  • Fresh Basil – to Taste
  • Salt – To Taste
  • Pepper – To Taste
Preparation Instructions

Cook the penne pasta until al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.  Taste for seasoning.  Serve in warmed bowls.

Enjoy!

Shrimp Fried Rice

Wow.  The introductions to my posts are terrible.  I have absolutely nothing interesting to say about this next dish.  It was super yummy though!  So, let’s pretend I said something really funny and fantastic here, okay?  And, I’ll work on my writing skillz for next time.  Allrightythen.

DSC01442

Shrimp Fried Rice

Yields 4 or 5 large servings

Ingredients

16 oz frozen shrimp; thawed, peeled, de-veined and tails removed.

1 or 2 tablespoons oil

3 cups cooked rice

1 cup chopped onion

1/2 cup chopped bell pepper

1 cup chopped celery

1 cup chopped carrot

3 finely chopped jalapenos-optional

2 cloves garlic, minced

1 heaping tablespoon fresh ginger, minced

salt and pepper to taste

2 large egg, lightly beaten

2 or 3 tablespoons soy sauce

1 cup frozen peas – optional {I left them out this time}

Directions

Cook rice and set aside.

Heat oil in a large wok, add the shrimp and stir fry until cooked, about a minute or two.  Remove the shrimp to a plate.  Add more oil to wok if necessary.

Add onion, bell peppers, celery, carrots, and jalapenos to wok and stir fry a few minutes, then add garlic and ginger.  Finish stir frying when veggies are crisp tender, about 5 minutes.

Stir in the rice and allow it to heat thru.  Then, make a well in the center of the wok, add the eggs.  Gradually stir the eggs as they cook and slowly mix them into the rice mixture.

If using peas, stir them in now.  Then add the shrimp back into the mixture.

Add soy sauce and salt and pepper to taste.  Serve.

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