I got a bag of frozen shrimp the last time I was at Trader Joe’s. Gotta say that I love getting their shrimp now. You don’t have to peel off the shell which saves a step and they cook up so nicely. When I don’t have Trader Joe’s shrimp, I buy frozen shrimp from Sam’s Club and you have to do everything with that shrimp. We don’t have any seafood markets here so I gotta use frozen shrimp most of the time.
I just love orzo and shrimp. This dish was delicious. I’d probably use less lemon juice next time, and more garlic. Fast and easy to make too.
Recipe from Cooking Light
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons minced fresh garlic
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper $
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
The pesto I made a couple posts down is finally getting use! We made grilled shrimp and the pesto made a great marinade. Ben cooked the shrimp perfect. Not too rubbery or over cooked. I hate it when shrimp gets over cooked! My plan for the weekend is to make a TON of pesto so we can have it around the Winter time. I’m going to find some good crusty bread and spread a ton of pesto on it this weekend and top it off with some cheese. Is it Friday yet?
Pesto Grilled Shrimp
20 peeled and deveined shrimp
1 jar of store bought pesto or homemade pesto
Wooden skewers for grilling
Peel and devein the shrimp. Marinade the shrimp in a bowl with about 2 or 3 heaping tablespoons of pesto. Place the shrimp on wooden skewers and grill on each side until the shrimp turn pink.
Oh siracha, I think I’m in love with your spicy goodness. If you don’t have this stuff in your pantry yet, you should go and get some. It’s really great for marinades. Mix it with some honey and use it as a glaze for grilling.
This recipe I found in Martha Stewart’s magazine. I haven’t been really pleased with her Every Day Food one. Sometimes, she’ll have good recipes in there, and sometimes she doesn’t. Although, I’m pretty darn sure she isn’t the one coming up with the recipes. She probably has slaves working for her, in her kitchen. Try this marinade the next time you grill outside on top of shrimp or chicken! Use skewers, so that you don’t have spend a lot of time flipping the shrimp too.
Calories: 225, Fat: 3g, Protein: 31 g, Carbs: 19, Fiber: 0
Points Plus: 6
Recipe from Martha Stewart
2 pounds of extra jumbo shrimp
1/3 cup of honey
2 tablespoons Siracha
salt and pepper
Oil for grilling
1. Salt and pepper peeled and deveined shrimp and place on wooden skewers. Brush with oil.
2. Meanwhile, while you’re waiting for the grill to fire up…. Mix together honey and Siracha.
3. Place shrimp on the grill and cook for 2 to 3 minutes on each side. Brush each side with the glaze
until done. Shrimp should be pink. Enjoy!
It’s been awhile since I’ve tried anything from Martha Stewart’s magazine. I’ve been getting 2 versions of each issue lately, because I got a subscription as a gift for my bridal shower. (Already had one version before that.) This dish was easy to make, since I had everything in the kitchen. I love shrimp and I buy mine frozen at Sam’s Club. I was expecting this shrimp to be really spicy, since it had cayenne pepper and curry in it, but I think the curry powder kind of balanced the spice out. The shrimp was even better with some cilantro and lime on it. Look how pretty it looks on a white plate.
3/4 teaspoon coarse salt
3/4 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1 1/4 pound large shrimp, peeled and deveined
1 tablespoon unsalted butter
1. Combine salt, paprika, cumin, curry powder, cayenne, and cinnamon. Sprinkle over shrimp and toss to combine.
2. In a large skllet, melt butter over medium-high. Add shrimp and cook, stiring occasionally, until opague throughout, 3 to 5 minutes. Serve shrimp with cilantro, lime wedges, naan, and yogurt if desired.
179 calories, 6 grams of fat, 29 g protein, 2 g of carbs, 0 g fiber
I was watching Diners Drive In’s and Dives and one of the chefs had made a shrimp roll. I watch that show and wonder how many calories Guy consumes in an episode with all that fattening food that he eats? He has probably one of the best and easiest jobs in the World though . Who wouldn’t want to go to all these diners and try all those delicious looking dishes that he gets to eat? I would, but instead of flying or driving there, I’d be running a long side the car to burn all those calories before I ate all that food.
As much as that all sounds fantastic, I enjoy trying to come up with my own version of a dish that I must try, but as a lighter version. I kept a list of all the ingredients in my head for the shrimp rolls and for my first try it wasn’t so bad. I really loved these and would make again. Maybe with a little more hot sauce.
Calories 235 | Fat 8.58g | Carbohydrate 27.74g | Fiber 3.1g | Protein 12.99g
Points Plus: 6
4 Hot Dog buns
20-25 peeled and deveined large shrimp
1/2 an avocado
3 tablespoons of light mayo
2 to 3 dashes of hot sauce
1 teaspoon of chopped fresh terragon
juice of half a lime
1. Cook shrimp in boiling water until pink. Drain and chop into bite size pieces.
In a medium bowl combine Avocado with the rest of the ingredients and add in shrimp. Use salt and pepper to taste. This can be eaten warm or cold.
This is the first day of not having a kitchen. We don’t have a sink to do dishes in. The fridge is out in the living room a long with the microwave and island. The only kitchen appliances we really have are a grill and a microwave. We’re eating off of “fine china” aka paper plates.
Ben spent the day laying backboard for the tiles. It was very loud in our house. Especially with all the drilling, pounding, sawing…. etc.. To top that off we’re taking care of 2 other dogs right now. In other words, it’s a mad house.
I finally learned how to use the charcoal grill tonight. Cajun shrimp on a charcoal grill is good. I just use some store bought cajun seasoning and spray butter, and then cook it on the grill. The shrimp is really good just by itself. We had some keiser rolls so I decided to make a burger out of them. I used some baby spinach leaves, mayo and tomatoes and that was it. Pretty simple and easy. Not much else you can really do without an oven. Tomorrow, I plan on making some pork kabobs.
Nutrition Info: Calories 327 | Total Fat 9.19g | Total Carbohydratev 26.1g | Dietary Fiber 1.6g | Protein 34.52g
Points Plus: 8
- 20 chopped fresh mint leaves
- 1/3 cup sugar
- 1 thinly sliced shallot
- 1/3 cup light rum
- 3 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon freshly grated lime zest
- 1 teaspoon coarse kosher salt
1. In a medium bowl, combine mint leaves, sugar, and shallot. Pound with a wooden spoon to crush coarsely.
2. Whisk in rum, lime juice, oil, lime zest, and salt. Whisk until salt dissolves.
If you like Mojitos you will like this marinade for shrimp. Just marinade the shrimp for 15 minutes and roast them in the oven at 400 degrees for 6 minutes. These would probably taste better on a charcoal grill. Although, roasting is also great for shrimp.
I love having the week off! It gives me the opportunity to try new recipes. So far I’ve tried 2 new cookie recipes this week, one which I still have to post. I also tried this recipe. I’m not sure what to think of this recipe yet. I still prefer my shrimp with Cajun seasoning and a little spray butter. Tonight we are checking out a new pizza place in town called the Spicy Pie. Sorry, did not get the time to try the Shrimp Tacos. Maybe tomorrow for lunch!
Ben planted some sunflowers at the beginning of summer this year. This is the only one that turned out. The other 2 sunflowers that he planted got ripped up by the strong wind storm we had one summer’s eve.
My apple tree is almost ready to be picked. I tasted one of them on Monday and it was pretty sweet, but still had a tart taste to it. I’m dying to make some apple crisp. That is my favorite Fallish type desert. I think I’ve given up on making pies. Whenever I make them there is this big gap in the middle of the apples and pie crust after it gets done cooking. I think I’m putting plenty of apples in the pie too. So I have no idea why I’m getting that gap?? Any ideas Fall baking is so much fun! Soup even sounds better.