BF&F – Best Friends and Foodies

shrimp

Bumpkin – Bacon and Leek Shrimp with Parmesan Cheese Grits

It was a shrimp night and I wanted to try something new.  Sometimes this works in my favor and other times (usually due to kids making hideous faces) it doesn’t.  Tonight was one of the latter.  While I liked what I made the kids didn’t seem at all pleased.  I threatened to NEVER cook dinner again and reminded them they are going to get rather bored of pb&j, cereal and toaster waffles since that is all they know how to cook on their own.  So, we will see how many faces I get on the next dinner I make!

I went online and searched on several different recipes for “shrimp and grits”.  I don’t know why, I just wanted to try it.  I mixed and matched to come up with what I did.

 

Bacon and Leek Shrimp 

  • 1/2 – 1 c. chopped bacon – I usually have a package of “bits and pieces”
  • 1 leek sliced into small pieces
  • 1 t. olive oil (if needed)
  • 1 lb. peeled, deveined shrimp
  • 1 lemon – juice and zest
  • 1/2 c. fresh cilantro or italian parsley, chopped
  • salt and lemon pepper, to taste

Cook bacon  in a skillet until it starts to grease the pan.  I added olive oil because my  bacon pieces didn’t render enough grease to keep the leeks from sticking to the pan. Once heated, add leeks and “sweat” until tender (about 5 minutes).  Add shrimp, zest and juice.  Cook until pink.  Salt and lemon pepper to taste.  Add cilantro just before serving so it stays fresh.

Parmesan Grits

  • 4 1/2 c. chicken stock
  • 1 c. grits
  • 1 T. butter
  • 1 c. grated, fresh parmesan cheese
  • salt and pepper, to taste

Cook grits according to package directions.  In this case I used Quaker which took 2 1/4 cups of water to 1/2 c. of grits.  Having only had grits once in my life, I remembered them to be fairly bland and opted to use stock instead and I doubled a batch.  Basically you boil the liquid, add grits slowly, lower temp and cook until thickened.  All in all it takes about 20 minutes.  I added the butter, cheese, salt and pepper after the grits thickened.


Cilantro lime shrimp with coconut rice – townie

I mentioned on my other blog how a friend and I are splitting a share in a local CSA. One of the items in our share the past two weeks was cilantro. YUM! Go make this shrimp dish now. It was that good! Can’t wait to make it again!

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cilantro lime shrimp
adapted from food.com

Ingredients:

3 large garlic cloves, minced and mashed
1 1/8 teaspoons salt
1/2 cup fresh lime juice
1/4 cup orange marmalade
1/4 cup finely chopped fresh cilantro
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon fresh ground black pepper
1 lb large shrimp, peeled and deveined (20-24 to the pound)

Directions:

1 Mix together garlic and 1 teaspoon salt.
2 Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
3 Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
4 Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
5 Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
6 Drain shrimp and gently pat dry.
7 Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
8 Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
9 Transfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
10 Garnish with cilantro and serve with dipping sauce.

Coconut Rice with Cilantro
adapted from skinnytaste

ingredients
1 cup uncooked rice
1 cup lite coconut milk
1 1/4 cup water
1 tsp grated fresh ginger
1 garlic clove, crushed
1/4 tsp salt, or more to taste
2 tbsp sweetened grated coconut
3 tbsp cilantro

directions
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.

Reduce heat to low, cover and simmer until all liquid evaporates, about 20 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork; toss with cilantro.


Shrimp and Kale Pasta – Bumpkin

Townie asked me before her vacation if I had shrimp.  I said, “Of course!”.  I get going on this totally delicious looking recipe, everything is cooking, water is boiling for shrimp.  I open freezer to get shrimp to add to this really yummy dish only to discover the pinkish bag in the freezer that I assumed was shrimp was really salmon!  FOUL!  I ended up using a can of chicken in place of the shrimp and it was a really amazingly tasty meal anyway.  I will make it again and probably post my modifications on another day.

But, onto shrimp!  Since Townie posted shrimp before she left, I was on base to post something too.  I bought a bag of shrimp after dropping the kiddos at day camp yesterday.  It was even on sale!  SCORE!  Today was a busy day and I wasnt in the mood for anything inparticular so out came that pinkish bag, of shrimp this time, for an easy dinner.  I made very few modifications to the original recipe I found.  I had a bunch of kale in the fridge about to go so it needed used.

Shrimp and Kale Pasta

adapted from Sarah’s Cucina Bella

2 tbsp olive oil
1 large leek, white parts, chopped
2 t chopped garlic
1 bunch kale, leaves separated and chopped (save stems for stock or discard)
1 lb large raw, deveined shrimp, rinsed
2/3 cup white wine
1 small lemon juiced
salt and pepper, to taste
1 tbsp butter
1 cup freshly grated Parmesano Reggiano cheese
1 lb pasta (I used linguine), cooked and 1 ladle water reserved

Heat the olive oil in a large skillet over medium heat. Add the leeks and garlic. Cook for 3-5 minutes, stirring occasionally, until softened, lightly browning and shrinking in mass.

Add the shrimp and cook for 2-3 minutes until just turning pink and opaque. Stir.

Add the kale, wine and lemon juice. Stir well. Salt and pepper to taste. Let cook without disturbing for 5-7 minutes until the kale begins to wilt. Add the butter and one ladle of pasta water. Stir well. Cook until reduced, another 3-5 minutes.

Toss the pasta with the kale and shrimp mixture. Add the Romano and toss again.

I topped mine with crushed red pepper flakes to give it a punch.  ENJOY!


Cilantro lime shrimp – townie

I love making shrimp, it’s healthy, easy, fast and delicious!! This recipe comes via pinterest and turned out delicious! Had a nice kick and was pretty filling. I served over couscous.

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cilantro lime shrimp
adapted from lanascooking

Ingredients

1 tblsp. butter
1 tblsp. olive oil
4cloves garlic, minced
1 medium onion, chopped
2 jalapeño, finely chopped I used canned
¼ tsp. red pepper flakes
½ tsp. oregano
1 can diced tomatoes
1 lime, zest and juice
½ tsp. salt
½ tsp. black pepper
1 pound shrimp, split and deveined
2 tblsp. chopped cilantro

Instructions

Melt the butter and oil in a heavy skillet over medium-high heat.
Add the garlic, onion and jalapeno.
Cook, stirring until the onion begins to wilt, approximately 3 minutes.
Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.


Crispy Shrimp Pasta – Bumpkin

Decided on shrimp for dinner.  It’s easy and the kids will eat it.  I found a photo on Pinterest that looked yummy so I clicked through the links until I found the recipe.  I had all the ingredients so, it’s what I made. 

Hubby liked it, the kids ate it because it was put in front of them but they all commented on how spicy it was.  Or, as the 2-year old proclaims “my mouf is who-tin”.  I didn’t use very much spice at all, but I think cayenne has just the right “kick” to turn the kids off.  I think the flavor was good.  I will probably make it again.

The recipe below is with my modifications.  As always, click on the link to see the original.

Crispy Shrimp Pasta

adapted from Kevin & Amanda

1 box of bowtie pasta
1  lb raw shrimp, peeled, deveined and tails removed
1 tsp kosher salt
1 tsp freshly ground pepper
2 tbsp flour
1 tbsp olive oil
1 tbsp butter
1 1/4 cups low-sodium chicken broth
1/2 cup whipping cream
1/2 tsp cayenne
1 cup sliced mushrooms
1 cup frozen peas
salt & pepper, to taste

Let’s Make it!

1. Cook pasta according to package directions.

2. Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate.

3. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Taste the sauce and add seasonings as desired (salt, pepper, cayenne, etc.)

4. Add veggies and cook for about 5 minutes, until tender.

5. Add the drained pasta and shrimp to the sauce, and stir to combine.

*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce. Sauce will thicken immediately.

 


linguine with shrimp, roasted tomatoes and spinach

 

sometimes i find recipes in random places — this one came from parenting magazine.   i made this in stages throughout the day — i think it would have turned out better had it been done all at once 🙂  it also needs some more flavor in my opinion — maybe more garlic?  some parmesan??   husband like it though – didnt have any complaints 🙂

 

ingredients

  • 1/2 pint cherry tomatoes halved
  • 3 garlic cloves chopped, divided
  • 1/4 C olive oil
  • 1/4 C bread crumbs
  • 1 box whole wheat linguine
  • 2 Tbsp oil
  • 2 Tbsp butter
  • 1lb large peeled and deveined shrimp
  • 1/2 C chicken broth
  • 2 C baby spinach

Preheat oven to 450 degrees F.

In a baking dish, toss together tomatoes,  2 cloves garlic, olive oil, and salt and pepper to taste. Roast for 10 minutes. Sprinkle with bread crumbs, and roast an additional 5 minutes; set aside.

Boil Linguine according to package directions. Meanwhile, heat a large saute pan over medium heat. Add  oil, butter, and  chopped garlic, and cook for 1 minute. Add shrimp; season with salt and pepper to taste.

Saute until the shrimp are pink and cooked through, 3 to 4 minutes. Add chicken broth, and let the liquid cook for 1 to 2 minutes. Add the drained pasta, roasted tomatoes, and  baby spinach. Toss well, then serve. Enjoy.

 


Bombay Shrimp Curry – townie’s version

I hadn’t defrosted any meats for dinner, nor was i in the mood for pasta.  That pretty much left some kind of seafood since it defrosts quickly.  I had put aside a few shrimp recipes and finally decided on a thai red curry shrimp.   I boiled up a pot of sushi rice and went to get everything i needed for the recipe.  I realized there were no limes in the fridge.  Usually i would substitute or leave an ingredient out if I don’t have it, but lime is a pretty strong flavor and very thai.  So off I went to the next recipe which was the bombay shrimp.  It was pretty good, had good kick, but definitely missing something!  I think it was garlic but I can’t be sure!  Also the recipe called for coconut milk in the rice, but I had already made the rice so that was missing.   I ended up eating it all with some tj’s garlic naan.

Bombay Shrimp Curry

adapted from cooking light

Ingredients

  • 5 teaspoons oil, divided
  • 1 pound peeled and deveined shrimp
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped onion
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon ground mustard
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 1/3 cups hot water
  • 1 cup frozen green beans

Preparation

  • 1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
  • 2. Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
  • 4. Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture.