Images from Roasted Rosemary Shrimp

Images from Saturday night's feast of Roasted Rosemary Shrimp, Greek Potatoes and Fresh Green Beans. Everything was awesome!

California Shrimp Kebabs with Lemon Tarragon Vinaigrette

After last nights heavy dinner of steak, Carbs and more Carbs (YUM), I'm feeling like something on the lighter side for dinner. This shrimp recipe is definitely the bill. This recipe is healthy, delicious and ridiculously easy to throw together. What more could you really want from a recipe? I'm not sure yet what I'm going to whip up for dessert yet...something with a ton of chocolate I can tell you that much! I won't even feel guilty about it tomorrow because of how healthy dinner is going to be! I love rationalizing myself into indulgence :) That's probably why I love Fat Tuesday so much. Unbridled indulgence on a random week day...absolutely love that theory!

Ingredients

• 86-inch wooden skewers
  
• 4 ounces pearl white or red onions (about 16), unpeeled
  
• 114- ounce can artichoke hearts, drained and quartered lengthwise
  
• 1 lb large shrimp, peeled and deveined
• 12 refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled
  
• Lemon Tarragon Vinaigrette (see recipe below)
  
• Radicchio or red Swiss chard leaves (optional)
  
• Freshly shredded Parmesan or Romano cheese (optional)

Directions
Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hears, shrimp, and tortellini onto prepared skewer. Set on oiled vegetable grilling rack, if desired. Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette and turning once. To serve, place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese, if desired. Makes 8 servings.
Lemon-Tarragon Vinaigrette: Stir together 2 tablespoons olive oil; 2 teaspoons finely shredded lemon peel; 2 tablespoons lemon juice or dry vermouth; 1 tablespoon snipped fresh tarragon or 1-1/2 teaspoons dried tarragon, crushed; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper; 1/4 teaspoon salt; and 1/8 teaspoon pepper. Makes about 1/3 cup.
Source:Cali

Minty Shrimp Rolls

It has been a super hectic week for me so I have not had the chance to post in a few days. In all honesty, it's been so crazy, I have not even had the chance to cook for the last few days! Good thing I have someone to give me a hand with cooking and keeping the house together otherwise I would have even less spare time than I have now, and that would royally suck. I'm sure it's escaped no one that tomorrow is Thanksgiving Day. Somehow my Mom is working a full time job, a part-time seasonal job and managing to make Thanksgiving Dinner for my entire family. In addition to a dessert I will be bringing (I have not even decided what yet, but I'll figure that out later) I will be making this fantastic shrimp appetizer. It's easy to throw together at a minutes notice, and always goes over really well with crowds. Hope everyone has a safe & happy Thanksgiving! Don't drink and drive!!!

Ingredients

• 12 ounces cooked large shrimp, tails removed (25 to 30 pieces)
  
• 1/4 pound snow peas (ends removed), thinly sliced on the diagonal
  
• 1 tablespoon chopped dill
  
• 1 teaspoon chopped mint
  
• 1/2 cup mayonnaise
  
• 1 teaspoon fresh lemon juice
  
• Salt and freshly ground pepper
  
• 16 small rolls
  

Directions
In a bowl, combine the shrimp, snow peas, dill, mint, mayonnaise and lemon juice. Mix well and season to taste with salt and pepper. Slice the center of a roll about three-quarters of the way through and fill with the shrimp mixture. Repeat with the remaining rolls.
Source:Minty

Grilled Shrimp Cocktail

I love cold shrimp cocktail. My boyfriend can't stand the texture of cold shrimp. This recipe is the perfect compromise. Enjoy!

Ingredients

• 8 ounces frozen large shrimp in shells (10 to 16)
• 1 large tomato, seeded and coarsely chopped (about 1 cup)
  
• 2 tablespoons fresh tarragon leaves
  
• 2 tablespoons lemon juice
  
• 3 large cloves garlic
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon pepper

Directions
Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. Rinse shrimp; pat dry with paper towels. Set aside. In a small food processor bowl or a blender container combiner tomato, tarragon, lemon juice, garlic, salt, and pepper. Cover and process or blend with several on/off turns until mixture is coarsely chopped. Remove half of mixture to a small bowl and set aside. Process or blend remaining mixture until nearly smooth. In a large plastic bag combine shrimp and the smooth tomato mixture. Seal bag. Marinate in refrigerator for 30 to 45 minutes. On 2 long metal skewers, thread shrimp, leaving a space of about 1/4 inch between pieces to allow for even cooking. Grill on rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers and place them in a bowl. Toss shrimp with the reserved, coarsely chopped tomato mixture. Serve in individual cocktail glasses. Makes 4 appetizer servings.
Source:Grilled Cocktail

Curried Shrimp with Lemon Rice

This exotic shrimp recipe is perfect for when you want a taste of something different. The curry and lemon flavors really compliment each other. I tend to go a little heavy on the lemon, and a little lighter on the curry. It makes my kitchen less potent the next day. Happy cooking!

Ingredients

• 1 cup chicken stock
  
• 1 cup water
  
• 1 cup long grain rice
  
• 3 Tbsp. lemon juice
  
• 2 Tbsp. cilantro or parsley, chopped
  
• 2-1/2 Tbsp. cornstarch
  
• 1/2 cup cold water
  
• 2-1/2 Tbsp. soy sauce
  
• 2-1/2 tsp. sugar
  
• 1 Tbsp. curry powder
  
• 3-1/2 Tbsp. peanut oil
  
• 1 lb. medium shrimp, peeled and deveined
  
• 1 Tbsp. plus 1 tsp. dry sherry or chicken stock
  
• 2 tsps. Oriental sesame oil
  
• 1 Japanese or regular eggplant, about 6 oz. each, thinly sliced diagonally
  
• 2 cloves garlic, minced
  
• 3 scallions, thinly sliced

Directions
Combine stock and water in a saucepan over medium high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice. Add cilantro and fluff with a fork. While rice is cooking, dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and 4 tsp. peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes. Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce, and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry eggplant 5 minutes or until eggplant is almost tender. Transfer eggplant to paper towels to drain. Discard all but 2 tsp. oil from skillet. Add shrimp and marinade. Add garlic and stir-fry 1 minute over high heat. Return eggplant to skillet and stir-fry 1 minute. Add soy sauce and cornstarch mixture and saute 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions. Serve over rice.
Source:Lemon Rice

Burbon Street Shrimp

I'm feeling a little spicy this week, so I'll post some of my favorite Cajun style recipes. This easy recipe can be made as a quick dinner any night of the week and is always guaranteed to be a plate-scrapper. Bon Appetite!

Ingredients

• 1/4 cup Butter
  
• 6 Mushrooms, sliced
  
• 1 can Frozen condensed cream of shrimp soup
  
• 1 cup Sour cream
  
• 1 tsp Soy sauce
  
• 1/4 tsp Black pepper
  
• 1 1/2 lbs Shrimp
  
• Toast slices or cooked rice

Directions
Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce,and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown
Source:Bourbon Street

Coconut Shrimp

Tropical fruits and seafood go hand in hand. This easy coconut shrimp recipe is one of my favorites. Some people still like to cover their shrimp with shredded coconut after they come out of the pan, but that is all a matter of taste. If you are really wild for coconut, try toasting a few cups of shredded coconut on parchment paper in the oven for about 20 minutes, turning the coconut every 5 minutes. After the shrimp come out of the pan, toss them in the coconut and place on a plate to set. Happy eating!

Ingredients

• 1-1/2 lb. shrimp
  
• 2 c. thick coconut milk
  
• 1 Tbs. minced garlic
  
• 1 tsp. minced ginger root
  
• 1 tsp. salt
  
• 1/4 tsp. black pepper

Directions
Wash shrimp but do not shell them. Place into a saucepan with coconut milk,garlic, ginger, salt & pepper. Bring to a boil, stirring. Reduce heat and simmer uncovered 15 minutes. Stir frequently
Source: Coconut

Fire Cracker Shrimp

This shrimp recipe is sure to win a special place in your heart (and no, it's not heartburn!)

Ingredients

• 12 Large Shrimp
  
• 1 teaspoon salt
  
• 1/2 teaspoon garlic salt, divided
  
• 4 sheets spring roll wrappers
  
• 24 carrot strips
  
• 1 egg beaten
  
• Dipping Sauce
  
• 1/4 cup mayonnaise
  
• 2 tablespoons hot pepper sauce
  
• 3 cups vegetable or canola oil for frying

Directions
Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt, stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt. Cut each spring roll wrapper into thirds, making 3 long, narrow strips. Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside. Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrot from the other – to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots. To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside. In a wok, heat the vegetable oil to 350 F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with dipping sauce.
Source:Fire Cracker

Honey Shrimp

Shrimp can be used in hundreds of recipes and mixed with endless flavors to make them sweet or savory. This great shrimp recipe is a little bit of both!

Ingredients

• 1 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• Freshly ground pepper to taste
  
• 1 egg lightly beaten
  
• 2/3 cup water
  
• 1 pound large shrimp peeled and deveined
  
• 2 tablespoons cornstarch
  
• Vegetable oil for deep frying
  
• 1 tablespoon sesame oil
  
• 2 tablespoons honey
  
• 1 tablespoon sesame seeds

Directions
Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C). Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the honey and mix well. Add shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.
Source:Honey

Shrimp Pesto Pizza

Everyone loves Pizza! Just put shrimp on top instead of sausage or pepperoni, and it will be a much healthier treat!

Ingredients

• 1 (16-ounce) Italian pizza shell
  
• Pesto
  
• 2 tablespoons pine nuts (pignoli)
  
• 2 cups lightly packed fresh basil leaves
  
• 1 cup (4 ounces) freshly grated Parmesan or pecorino cheese
  
• 1/4 cup extra virgin olive oil
  
• 1 to 2 garlic cloves
  
  Toppings:
  
• 8 ounces cooked shrimp
  
• 2 cups shredded mozzarella cheese, divided use
  
• 1/2 cup pitted Kalamata olives
  
• 1/3 cup sliced green onions
  
• 1/3 cup freshly grated Parmesan cheese

Directions
For Pesto:
Lightly toast pine nuts in a dry skillet over medium-low heat until golden, stirring constantly. Remove from heat and cool to room temperature. In a food processor or blender, combine basil, cheese, oil, pine nuts and garlic; whirl until pureed.
For Pizza: Preheat oven to 450°F.
Place pizza shell or dough on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with shrimp, olives and green onions; sprinkle with remaining mozzarella and Parmesan cheese. Bake for 10 to 15 minutes or until thoroughly heated
Source:Pizza