Shrimp Garlic Pasta

 Quick dinner that tastes like restaurant quality.

INGREDIENTS

8 ounces spaghetti

1 1/2 Tablespoons butter

1 Tablespoon minced garlic

1/2 pound jumbo raw shrimp

1 Tablespoon olive oil

1/2 cup thawed frozen peas

5 ounces grape tomatoes

1 1/2 Tablespoons chopped fresh chives

1/4 cup shredded Parmesan cheese

Fresh Lemon Juice

Pepper

INSTRUCTIONS

Bring a large pot of salted water to boil. Add pasta and cook according to manufacturer's instructions.

Drain, reserving 1/2 cup liquid. Set aside.

In large skillet, over medium heat, melt butter. Add shrimp and cook about 2 minutes; then flip anf cook additional 2 minutes or until cooked thoroughly. Add garlic during last minute of cooking.

In same skillet, add oil and tomatoes. Cook 2 - 4 minutes until tomatoes have softened. Add peas.

Reduce heat to medium-low. Return pasta to skillet. Add pasta water, as needed, to create a glossy sauce.

Stir in shrimp and chives and Parmesan and a splash of lemon juice. Season with salt and pepper and serve immediately.

Quick and Easy Shrimp Stir Fry

 Ready in under 20 minutes. This recipe gets dinner on the table in a hurry.

Source: Spend With Pennies

INGREDIENTS

For the Stir fry

4 tsp. vegetable oil

4 cups mixed vegetables, cut into bite size pieces (red peppers, broccoli, snap peas)

3/4 pound medium shrimp, peeled and deveined

2 garlic cloves, minced

1/2 tsp grated fresh ginger

Sliced green onion and sesame seeds for garnish

For the Sauce

1/2 cup chicken broth

1 Tablespoon soy sauce

2 Tablespoons Hoisin sauce

1 tsp. toasted sesame oil

1 Tablespoon cornstarch

INSTRUCTIONS

Whisk together sauce ingredients and set aside.

Heat 2 tsp oil over medium high heat.  Add shrimp and salt and pepper to taste. Cook until shrimp turns pink, about 3 minutes. Remove shrimp from pan and set aside.

Heat remaining 2 tsp oil. Add vegetables and cook until tender crisp, about 4 minutes. Add garlic and ginger and cook 30 seconds more.

Stir in shrimp and sauce and cook over medium high heat for 1 - 2 minutes or until sauce thickens.

Serve over rice.

Shrimp Pesto Pasta

 With a bumper crop of basil in the garden this year, I'm looking for new ways to enjoy it. This recipe does the trick!

INGREDIENTS

4 cups loosely packed basil

1/4 cup pine nuts

4 garlic cloves, 1 crushed and 3 chopped

1 1/2 tsp salt plus more to taste

Black pepper to taste

1/3 cup olive oil plus 2 Tablespoons

1/2 cup grated parmesan cheese plus more for serving

1 lb spaghetti

1 10-ounce bag frozen peas, thawed

1 pound large shrimp, peeled and deveined

INSTRUCTIONS

For the pesto, Combine basil, pine nuts,  crushed garlic, 1 tsp salt, a few grinds of pepper, lemon juice and olive oil in blender or food processor. Pulse to form thick paste. Add parmesan cheese. Pulse to incorporate. Set aside.

Bring large pot of salted water to a boil. Add spaghetti and cook according to package instructions. Reserve 1 cup pasta water and then drain the spaghetti.

Heat remaining 2 Tablespoons olive oil in large skillet over medium high heat. Season the shrimp with 1/2 tsp salt and few grinds of pepper. Add to skillet and cook, tossing until shrimp is cooked through. Add chopped garlic and peas and cook about 1 minute longer.

Remove skillet from heat.

Add spaghetti, 1/2 cup pesto and 1/2 cup pasta water to skillet. Toss to coat well. Add additional pesto and/or cooking water to achieve desired result.

Serve with additional parmesan on top.

Greek Style Shrimp with Tomatoes and Feta

 Serve this flavorful dish for two with crusty bread and a side salad.

This recipe comes from America's Test Kitchen.

INGREDIENTS

12 ounces extra large shrimp. peeled and deveined

2 Tablespoons olive oil

1 1/2 Tablespoon Ouzo

3 garlic cloves,  minced

1/2 tsp. lemon zest

Salt and pepper

2 shallots, minced

1/2 red pepper, cut into 1/4" pieces

1/4 tsp. red pepper flakes

1 (14.5 ounce) fire-roasted diced tomatoes, drained with 1/4 cup juice reserved

2 Tablespoons dry white wine

3 ounces feta cheese

1 Tablespoon minced fresh dill

INSTRUCTIONS

Toss shrimp with 1 1/2 T. oil and 1 1/2 tsp ouzo, 1 minced garlic clove and lemon zest. Season with salt and pepper.

Heat 1 Tablespoon oil in 10 inch skillet over medium heat. Add shallots, red pepper and 1/8 tsp salt. Cover, stirring occasionally, until vegetables release their moisture, about 3 -5 minutes.  Uncover and continue cooking under moisture evaporates and vegetables are softened, 3 - 5 minutes.

Stir in remaining garlic and red pepper flakes. Cook about 30 seconds.  Stir in 1 T. ouzo, tomatoes and reserved juice and wine. Bring to simmer and cook about 5 minutes. Season with salt and pepper to taste.

Stir in shrimp along with any accumulated juice. Reduce heat to medium low, cover and simmer, stirring occasionally until shrimp are cooked through, about 6-9 minutes. Turn off the heat and sprinkle with feta and dill. Drizzle with remaining 1 1/5 tsp oil.

Coconut Curry Shrimp

 A delicious meal you can have on the table in a hurry!

This recipe was adapted from "The Pioneer Woman".

INGREDIENTS

2 Tablespoon butter

1 1/2 pounds jumbo shrimp, peeled and deveined 

1 red pepper, seeded and cut into strips

1 medium onion, chopped

4 garlic cloves, finely chopped

1 Tablespoon yellow curry powder

1 (13.5 ounce) can unsweetened coconut milk

2 Tablespoons honey

1/4 tsp. salt

1 lime, juiced

12 large basil leaves, chopped

Hot sauce, as condiment

White rice, to serve

INSTRUCTIONS

In large skillet, heat butter over medium high heat. Add shrimp and cook for 3 - 4 minutes, turning over half way, until fully cooked. Remove to plate and set aside.

Add onion, red pepper and garlic to skillet and cook until softened. Sprinkle curry powder over vegetables, stirring for another couple minutes.

Reduce heat to medium low and pour in coconut milk, stirring to combine. Add honey, salt and lime juice. Allow the sauce to bubble gently.

Add shrimp into the sauce and allow it to simmer until slightly thickened - about 5 minutes. Taste the sauce and add more honey, salt or hot sauce to taste.

Stir in basil. Serve over rice. Top with more basil, if desired.

Baked Shrimp Toast

 A quick and easy appetizer from Delightful Plate that features a creamy shrimp mixture on top of crispy bread.

Ingredients

6 ounces shrimp, peeled, deveined and cooked

3 Tablespoons mayonnaise

3 Tablespoons melted butter

1 1/2 tsp. grated garlic

2 Tablespoons thinly sliced green onions

1 tsp. Old Bay seasoning

Black pepper

Ciabatta bread

2 Tablespoons grated Parmesan

Thinly sliced basil

Instructions

Preheat oven to 400 degrees.

Chop shrimp into small pieces by hand or with a food processor. Combine shrimp with mayonnaise, butter, garlic, green onions and Old Bay seasoning. Add a generous amount of black pepper.

Slice ciabatta bread in half horizontally. Spread the shrimp mixture on the cut side of half of the bread. Save the other for another purpose (or make a double recipe!).  Bake for 18 minutes. Sprinkle Parmesan on top on broil until lightly toasted. Sprinkle basil on top. Cut into slices and serve.

Seafood Boil

  A seafood boil is easier than you would think and makes for a special dinner.  Cover your table with butcher paper or newspapers and put several large bowls in the center.  Everyone serves themselves from a large platter of food.  Provide hot sauce, cocktail sauce and/or melted butter as condiments. Warm bread is the only side dish needed! Eat with your fingers and enjoy! Bibs are a fun addition!

INGREDIENTS for 8 - 10 people

8 quarts water

1/3 cup olive oil

4 bay leaves

3 large onions, quartered

2 bulbs of garlic,  cut in half horizonally

1 Tablespoons peppercorns

1/2 cup Old Bay Seasoning

1 1/2 tsp salt

2 lemons, quartered

3 pounds small round potatoes

6 ears of corn, halved

5 artichokes (we choose the cook the artichokes separately, but they could be added to the seafood boil pot)

2 pounds sausage

3 1/2 pounds jumbo shrimp

2 pound  frozen mussels

8 - 10 lobster tails

INSTRUCTIONS

Put water in large container. We use our turkey fryer. Add oil, bay leaves, onions, lemons, garlic, peppercorns, seasoning and salt. Bring to a boil. Reduce heat to simmer.

Add potatoes (and artichokes). Set timer for 12 minutes.

Add corn. Set timer for 5 minutes

Add lobster, shrimp and sausage. Set timer for 10 minutes.

Add mussels. Set timer for 2 minutes.

Turn off heat. Allow to sit for 10 minutes.

Drain and pour all the food onto a very large tray.

Let everyone serve themselves!

Shrimp Salad Boats

 The thermometer has been pushing 95 degrees all week and the last thing I want to do is turn on the stove. Shrimp salad boats are the perfect no-cook recipe for a hot summer night.

Ingredients

1 pound cooked salad shrimp
2 stalks celery, chopped
1 green onion, chopped
1/3 cup chopped red onion
3 hard boiled eggs, chopped
1/2 cup chopped cucumber
1/3 cup chopped or sliced radishes
1 Tablespoon fresh dill
1 Tablespoon fresh lemon juice
1/2 cup mayonnaise
1/2 tsp. Old Bay seasoning
1 1/2 tsp. Dijon mustard
Salt and pepper to taste
Romaine lettuce leaves

Instruction

Whisk together dill, lemon juice, mayonnaise, Old Bay seasoning and mustard. Add salt and pepper to taste.
In large bowl, gently mix shrimp, celery, green onion, red onion, radishes, eggs and cucumber. Pour salad dressing on top and gently fold into mixture.

Place romaine lettuce leaves on plate. Fill each with a generous helping of shrimp salad.

Super Simple Summer Shrimp Boil

This is an easily prepared and delicious meal.  I prepared it outside on the grill to keep the kitchen cool on a warm summer night. Adpated from Eating Well, this recipe is like a beach party in your own backyard.
 

Ingredients

3 quarts water
1/4 cup Old Bay seasoning
3 Tablespoons fresh lemon juice
1 lemon sliced into wedges
10 ounces baby poatoes
10 ounces large shrimp (unpeeled, raw)
8 ounces andouille chicken sausage, cut into one-inch pieces
3 ears of corn, husk removed and cut in half.
1 large leek, sliced

Optional:  Melted butter for serving

Directions

In large pot or dutch oven, combine water, Old Bay seasoning and lemon juice. Bring to a boil.
Add potatoes and cook 10 minutes. Add corn and cook an additional 10 minutes. Check potatoes by piercing with a knife. They should be almost cooked through. Add shrimp, sausage and leek.
Cook, stirring occasionally, until the shrimp are pink and cooked through.

Using a slotted spoon and tongs, divide the shrimp, sausage, leek, corn and potatoes among four bowls. Ladel one spoonful of cooking broth on top.  Serve with butter, if desired.

Summer Shrimp Saute'

This light inviting summer meal features the best farmer's market veggies and  shrimp - and dinner is ready in 15 minutes.

Ingredients

4 slices bacon
2 cups fresh corn kernels, not cooked prior to removing the kernels
1 cup grape tomatoes, halved
1 cup sliced okra
1/2 cup chopped onion
3 cloves minced garlic
1 pound medium  or large sized shrimp -peeled and deveined
1/4 tsp. salt
1/4 tsp pepper
2 Tablespoons torn fresh basil
2 teaspoons fresh lemon juice

Instructions

Cook bacon in skillet until crisp. Remove from pan and crumble.
Remove all but 1 Tablespoon bacon grease from skillet. Reserve extra grease.
Increase heat  to medium high. Add corn, okra and onions to skillet. Saute until lightly browned.
Add garlic and saute one minute longer.. Remove from the pan.
Wipe the pan with a paper towel and add one more Tablespoon of bacon grease. Heat pan over medium high heat.
Sprinkle shrimp with salt and pepper. Add to pan and saute until shrimp are done. Stir in corn mixture, bacon, basil, lemon juice and tomatoes. Stir until all is warmed.

Cajun Shrimp Stuffed Poblano Peppers

These stuffed peppers are full of layers of flavor.  This recipe comes from  Chili Pepper Madness.

Ingredients

3 large poblano peppers
2 tsp. olive oil
1 cup chopped onion
1 jalapeno pepper or serrano pepper, chopped
2 cloves garlic, minced
8 ounces shrimp, peeled and deveined
1 Tablespoon Cajun seasoning
4 ounces goat cheese
4 ounces shredded Manchego cheese
10 large basil leaves

Instructions

Roast the poblano peppers in oven or on grill. Place in paper bag to cool; then remove skin.
Slice the poblano peppers in half lengthwise and scoop out seeds and membranes. Set on large baking dish.
Preheat oven to 375 degrees.
Add shrimp to small bowl and coat with 1 tsp. olive oil. Add Cajun spice and toss to combine.
Heat a small skillet over medium heat and add 1 tsp. olive oil.  Add onion and jalapeno pepper. Saute until softened. Add garlic and cook another minute. Place mixture in medium size bowl.
Cook shrimp in the same pan for a couple minutes on each side or until cooked through. Cool and chop to bite size pieces. Add to bowl. Add cheeses and basil. Mix well.
Place a scoop of mixture on top of each poblano pepper half. Bake for 20 - 30 minutes.
Top with spicy chili flakes or hot sauce if desired.

Instant Pot Jambalaya

Most of the work is in chopping the vegetables; the rest is done in less than 30 minutes.

Ingredients

2 Tablespoons vegetable oil
14 ounces Andouille sausage, sliced
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 onion, diced
1 red pepper, diced
1 green pepper, diced
3 celery stalks, sliced
3 garlic cloves, minced
2 1/2 tsp. Creole seasoning, divided
3/4 tsp. dried thyme
1/2 tsp. salt
1 1/2 cup long grain rice
1 (14.5 ounce) fired roasted diced tomatoes
1 tsp. Worcestershire sauce
2 cups chicken broth
2 bay leaves
1 tsp Tabasco sauce
1 pound large shrimp, peeled and deveined
2 sliced green onions
1 Tablespoon chopped fresh parsley

Instructions

Turn Instant Pot to saute and add oil. Add sausage and cook, stirring, until browned, for about 5 minutes. Remove and set aside.
Add chicken and cook, stirring, until browned, for about 5 minutes.
Remove and set aside with sausage.
Add onion, celery and peppers. Cook until onion is soft, about 5 minutes.
Add garlic and cook one minute more.
Stir in 2 teaspoons Creole seasoning, thyme, salt, tomatoes, rice, Worcestershire sauce, broth, bay leaves and Tabasco. Stir in sausage and chicken.
Turn Instant Pot to Pressure Cook/High for 7 minutes.
Do a quick release and open the Instant Pot Do not open until the pin drops. Stir in shrimp, parsley and green onions. Cover the Instant Pot and turn it off. Let the residual heat cook the shrimp for about 10 minutes.

Baked Shrimp with Pastis and Feta

Pastis is an anise-flavored spirit from France. This flavor blends beautifully with the other ingredients in this recipe to create a dish with layers of taste.  Flaming the Pastis adds a bit of drama to the preparation!  Serve with crusty bread to soak up the broth.

Ingredients

3 Tablespoons olive oil, divided
1 1/2 medium onions, chopped
1 (14.3) ounce fire-roasted diced tomatoes
2 Tablespoons chopped fresh parsley, divided
1 1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
3 large garlic cloves, minced
Salt and pepper to taste
1 pound medium-size raw shrimp, peeled, deveined and tails removed
1/4 cup Pastis (Ouzo may be substituted)
1/4 cup sliced black olives
4 ounces crumbled feta cheese

Instructions

Heat 2 Tablespoons olive oil in skillet. Add onions and saute until softened and golden, about 10 minutes. Add undrained tomatoes, 1 Tablespoon parsley, oregano, garlic and cayenne pepper.
Bring to boil. Reduce heat and simmer until thickened, about 5 - 10 minutes. Season with salt and pepper to taste. Transfer to bowl. Add black olives and stir to combine.

Preheat oven to 400 degrees. Clean skillet and add 1 Tablespoon olive oil. Heat over medium high heat. Season shrimp with salt and pepper and add to skillet.  Saute for about 3 minutes or until almost , but not quite done. Remove pan from stove top. Add Pastis. Carefully ignite the Pastis with a lighter. Return skillet to stove top over medium heat and stir until flames subside. Turn out the lights for a  dramatic effect!  Add tomatoes sauce  and stir to combine.  Transfer to 5 - 6 cup casserole dish. Sprinkle feta cheese on top. Bake for 10 minutes or until shrimp is done. Remove from oven and sprinkle 1 Tablespoon chopped parsley on top. Serve immediately.

Paella on the Grill

The traditional Spanish dish paella is easier to make than you would think. Cooking it outdoors on the grill on a summer night is a great dinner party option. Pair it with a Spanish Tempranillo red wine.
6 servings.

Ingredients

1/2 tsp saffron threads, crushed and combined with 1/4 cup hot water. Allow to stand for at least 10 minutes
2 Tablespoon olive oil
2 pound boneless chicken thighs, cut into 2-inch pieces
6 ounces cooked kielbasa or chorizo sausage, sliced
1 medium onion, chopped
4 cloves garlic, minced
1 cup chopped tomatoes, skins removed
1 Tablespoon smoked sweet paprika
1/2 tsp. salt
6 cups chicken broth
2 cups short grain rice such as Calasparra, Valencia or Arborio
1 pound large shrimp, peeled and deveined
1 pound frozen mussels, thawed
8 ounces frozen peas, thawed
Optional chopped green olives for garnish
Optional chopped Italian parsley for garnish

15 inch paella pan  (If you do not have a paella pan, this dish can be prepared in a skillet.

Instructions

Prepare and premeasure all ingredients and place in bowls. Assemble everything by the grill.

Heat grill to  medium-high heat . Place paella pan on grill. Add oil. When heated, add chicken and cook, stirring occasionally, until chicken is browned, about 5 minutes. Add chorizo and cook for several more minutes. Transfer all to plate.
Add onion and garlic to pan. Cook and stir until softened and beginning to brown, just a few minutes. Add tomatoes and paprika. Cook and stir for 5 minutes more or until tomatoes are thickened and almost pastelike.
Return the chicken and chorizo to the pan. Add chicken broth, saffron mixture and salt. Bring to boil over high heat. Add rice to pan, stirring once to evenly distribute. Cover the grill and cook without stirring until the rice has absorbed most of the liquid, about 12 minutes. If the pan is bigger than the burner, rotate every few minutes to ensure the rice cooks evenly. Reduce heat to low. Cook, without stirring, 5 - 10 minutes more or until rice is cooked. Taste the rice to ensure it is done. If needed, add more liquid and more cooking time until it is done. When rice is cooked through, top with shrimp, mussels and peas. Turn heat to high. Cook without stirring for 2 - 4 minutes more. Edges should look dry and crust should form on the bottom of the pan. Shrimp should be cooked through. Remove pan from heat. Cover with foil and allow to rest 10 minutes before serving. If desired, garnish with sliced green olives and parsley.

Shrimp in Buttered Wine Sauce

This recipe is a new take on shrimp scampi. I hesitate to call it scampi because it is so much better than traditional scampi with overcooked shrimp swimming in butter. What makes this recipe so good is brining and then poaching the shrimp in a homemade stock rather than stir frying. Frying shrimp often results in a rubbery texture. This shrimp is moist. The sauce not only tastes amazing on the shrimp. We drizzled it on the asparagus that I served with the shrimp and soaked up every last drop with bread.

Ingredients

1.5 pounds raw jumbo shrimp with shells on
3 Tablespoon kosher salt
2 Tablespoons sugar
1 quart cool water
2 Tablespoon canola oil, divided
1 cup dry white wine
1 teaspoon dried thyme
8 cloves garlic, sliced - not minced
1/4 - 1/2 teaspoon red pepper flakes (depending on how much heat you want in the final dish)
1/4 teaspoon black pepper
3 Tablespoons fresh lemon juice
1 teaspoon cornstarch
4 Tablespoon cold butter, cut into chunks
2 Tablespoons fresh chopped parsley or 1 teaspoon dried parsley
Lemon slices for garnish - optional

Instructions

Peel and devein the shrimp, reserving the shells.
In large bowl, combine kosher salt, sugar and one quart cool water. Stir until salt and sugar are dissolved. Add shrimp, cover with plastic wrap and place in the refrigerator for 15 minutes.
Place several layers of paper towels on a plate. Drain shrimp in colander and place on covered plate.
Allow shrimp to drain further on the paper towel as you prepare the dish.

Prepare the shrimp stock by adding one tablespoon oil to a large skillet over medium-high heat. Add the shrimp shells. Saute the shrimp shells until they turn opaque. Reduce heat to medium. Add white wine and thyme. Allow to simmer for 5 minutes.
Place a wire strainer over a bowl and strain the stock by pouring into the strainer. Press the shells with a spoon to collect all the liquid. Discard the shells and set the stock aside.

In the same skillet, add another one tablespoon of oil. Add garlic slices, red pepper flakes and pepper. Saute, stirring constantly for 3 - 5 minutes. Add reserved stock. Bring to a simmer. Add shrimp, cover and cook for 5 minutes. Check shrimp to ensure they are cooked through. Then, remove shrimp with a slotted spoon.
Combine lemon juice and corn starch. Add to stock in skillet and cook for several minutes, stirring constantly, until thickened.
Add butter and parsley and continue stirring until butter is melted and incorporated into the sauce.
Return the shrimp to the pan and stir to cook thoroughly.
To serve, place shrimp on plate and add sauce on top. Add lemon slice as garnish, if desired.

Shrimp Ceviche

Traditional ceviche is made without cooking the fish with heat, but rather allowing the acid in the citrus juice to denature the fish and render it "cooked". In this recipe the shrimp is cooked and then combined with the citrus to provide all the flavor.
You can turn up the spice on this recipe by adding additional serrano chilies or red pepper flakes.
This ceviche can be served as an appetizer or a main dish. When served as the main course, I like to add a flatbread pizza and some chip for dipping.



Ingredients

1 pound raw shrimp (21-25 per pound) peeled and deveined
Juice of 2 lemons
Juice of 4 limes
Juice on 1 orange
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 (or more) serrano chilies, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, cut into 1/2 inch pieces
1/4 cup olive oil
Salt and Pepper

Instructions

Combine 2 quarts water and 1/4 cup salt in large saucepan. Bring to boil over high heat. Add shrimp and immediately turn off the heat. Cover and let the shrimp sit until just cooked through, about three minutes. Transfer to cutting board until cool enough to handle, about 10 minutes

Chop the shrimp into 1/2 inch pieces. Place in nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate for 1 to 4 hours.

Stir in tomato, avocado, oil and 1/4 teaspoon salt. Let stand at room temperature for 30 minutes before serving.

Kung Pao Shrimp

Ingredients

3 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 teaspoons corn starch
1 1/2 teaspoons sriracha
1 teaspoon sugar
2 Tablespoons canola oil
12 ounces raw, shelled and deveined medium-large shrimp
1 cup roughly chopped onions
1 red pepper, seeded and cut into 1-inch chunks
1 cup sliced celery
6 ounces brown mushrooms, stems removed and quartered
1/2 cup sliced water chestnuts
1/2 cup cashews
3 cups cooked brown rice
4 sliced green onions
Additional sriracha sauce, optional

Instructions

In small bowl, combine, soy sauce, vinegar, corn starch, sriracha, sugar and oil. Whisk to combine.

Heat 1 Tablespoon oil in skillet or wok over medium-high heat. Add shrimp and stir-fry 3 - 4 minutes or until done. Remove to plate. Add remaining 1 Tablespoon oil.  Add onion and cook about 2 - 3 minutes. Add red peppers, mushrooms and celery. Continue to stir-fry for 5 more minutes.
Add soy sauce mixture and simmer one minute. Add shrimp, water chestnuts and cashews; cook one minute.
Serve with rice and top with sliced green onions and additional sriracha sauce, if desired.

Cioppino - Italian Fish Stew

This recipe is a quick version of the traditional Italian fish stew, cioppino.


Ingredients

1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1 can anchovies
6 garlic cloves, crushed
1 bay leaf
2 celery stalks, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14 ounce) can chicken stock
1 (32 ounce) can diced tomatoes
4 sprigs fresh thyme, leaves removed or 1 teaspoon dried thyme
1 handful flat leaf parsley
1 1/2 pounds white fish such as cod, halibut or tilapia
Salt and pepper
10  large shrimp
8 sea scallops
16-20 mussels
A loaf of crusty fresh bread

Instructions

In large pot over moderate heat, combine olive oil, red pepper flakes, anchovies and garlic. The anchovies will act as a natural salt and the red pepper flakes will infuse the oil with heat.
Add chopped celery and onion. Saute until softened. Add wine and reduce for one minute. Add chicken stock, tomatoes, thyme and parsley. Bring to a boil, then reduce heat to medium low.
Cut white fish into 1 inch pieces. Season with salt and pepper. Add fish to liquid and simmer for 5 minutes. Give the pot a shake during cooking, but do not stir as it will break up the fish. Add shrimp, scallops, and mussels. Cover the pot and cook 10 minutes giving the pot a shake every occasionally.
Remove lid and remove any mussels that did not open.
Carefully ladle stew into shallow serving bowls. Serve with bread to mop up the broth.

Cheese and Shrimp Stuffed Poblanos with Red Bell Pepper Sauce

Ingredients

For the stuffed poblanos

6 large poblano pepper
10 ounces peeled and cooked shrimp, coarsely chopped
4 ounces goat cheese at room temperature
1/2 cup grated Monterey Jack cheese
1/4 cup chopped red pepper
2 Tablespoon chopped shallots
2 Tablespoons chopped fresh basil

For the sauce:

2 large red bell peppers
1 Tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, chopped
1 or 2 jalapeno peppers, seeded and minced
1 cup chicken broth

Instructions

Char the poblanos and two red peppers on grill (or under broiler) until blackened on all sides. Or, alternatively, rub peppers with oil and place on baking sheet. Bake at 450 for 20 minutes.
Place roasted or grilled poblanos and peppers in paper bag. Close the end and allow to sit for 10 minutes. This will make the peppers easier to peel.

Set the roasted or grilled red peppers aside for the sauce.
Peel the poblano peppers. Make a slit along one side and remove the seeds, leaving the stem attached.

Mix shrimp with next five ingredients. Season to taste with salt and pepper. Fill poblano peppers with shrimp mixture, dividing evenly. Pull up the sides of the poblanos to enclose the filling. Place stuffed chilies in baking dish. This are be prepared ahead and refrigerated until ready to bake.

Preheat oven to 350 degrees.

For the red pepper sauce, peel, seed and coarsely chop the roasted or grilled red bell peppers. Place in medium sized bowl.  Heat oil in medium skillet over medium heat. Add chopped shallots, garlic and chopped jalapenos. Saute until softened, about five minutes. Cool slightly. Add shallot mixture and chicken broth to red peppers. Using an immersion blender, puree until smooth. Season to taste with salt and pepper. Add small amount of cayenne pepper if you want more heat. This can be made one day ahead, if desired. Cover and chill. Rewarm over medium heat just before serving.

Bake stuffed poblano chilies until heated through and cheese melts, about 15-20 minutes. To serve, spoon red pepper sauce onto plate. Top with one or two chilies.

Creamy Seafood Pasta

This recipe was Pillsbury Bake-Off winner several years ago. Using soup as the base for the pasta sauce saves time and makes this a "semi-homemade" meal.

Ingredients

16 ounces spaghetti
1 can Progresso New England Clam Chowder
1 cup milk
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
2 Tablespoons olive oil
1.5 pounds uncooked, deveined, shelled large shrimp
1 8-ounce package (about 3 cups) sliced mushrooms
4 green onions, chopped (1/4 cup)
1/4 - 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Additional 1/2 cup shredded Parmesan cheese to top the pasta

Instructions

Cook spaghetti according to package instructions. Drain well and return to pan to keep warm.
In blender, place chowder, milk, 1/2 cup Parmesan cheese and garlic. Process until mixture is smooth.
In skillet, heat oil over medium-high heat. Add shrimp, mushrooms and  green onions. Cook, stirring frequently, about 5 - 8 minutes or until shrimp are pink. Stir in red pepper flakes and soup mixture. Cook until the mixture is heated. Stir in parsley and salt and pepper to taste.
Place a serving of spaghetti on each plate; top with shrimp sauce and additional Parmesan cheese.