Category: Shrimp

EASY THAI SHRIMP SOUP

1/27/2020

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INGREDIENTS:

1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Stir in rice, shrimp, lime juice and cilantro.
Serve immediately.

Recipe and Photo from Damn Delicious

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Summer Salmon Niçoise

10/2/2019

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Ingredients

8 Tbsp. extra-virgin olive oil, divided
1 lb. skinless salmon fillet
Kosher salt
Freshly ground pepper
8 oz. green beans
1 cup cherry tomatoes
1 small shallot
1 head of butter lettuce
4 large eggs, room temperature
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
A pinch of sugar
½ cup Niçoise or other black olives

Instructions

Arrange a rack in center of oven; preheat to 300°. Pour 1 Tbsp. oil into center of a rimmed baking sheet, then arrange 1 lb. salmon over oil. Season salmon all over with salt and pepper, then drizzle with another 1 Tbsp. oil.
Roast salmon until flesh flakes in the thickest part of the fillet with pressed gently, 30–35 minutes. Meanwhile, fill a medium saucepan three-quarters full with water. Add several generous pinches of salt and bring to a boil, covered, over medium-high heat.
While salmon is cooking and water is coming to a boil, focus on the rest of your salad prep. First, trim stem end off of 8 oz. green beans.
Cut 1 cup tomatoes in half.
Peel and finely chop 1 shallot. Transfer to a medium bowl; set aside.
Separate leaves from 1 head of lettuce and arrange across a large platter. Cover with damp paper towels and chill until ready to serve.
When water is boiling, add green beans and cook until tender but still retain some snap, about 2 minutes. As you wait for the green beans to cook, fill another medium bowl halfway with ice water. Using tongs, remove green beans immediately (but leave boiling water right where it is) and transfer to bowl with ice water. Leave green beans there for 15–20 seconds, or just long enough to chill them completely, then remove from water and pat dry; set aside. Keep the ice water for cooking the eggs.
Add 4 eggs to saucepan and cook exactly 8 minutes. Transfer to ice water bath and let cool 2 minutes. Peel eggs, keeping them submerged in ice bath as you work. Pat eggs dry and transfer to cutting board.
Time to make your dressing: Add 1 Tbsp. mustard, 1 Tbsp. vinegar, and a pinch of sugarto bowl with shallot; season with salt and a generous amount of pepper. Whisking constantly, slowly stream in remaining 6 Tbsp. oil until you have a thick, emulsified dressing.
Remove platter with lettuce from fridge and drizzle with about one-third of dressing. Arrange green beans, tomatoes, and ½ cup olives over lettuce. Cut eggs in half and tuck into gaps on platter.
Using your hands or a fork, flake off large pieces of salmon and arrange over salad.
Drizzle platter with remaining dressing. Season with salt and pepper.

Recipe and Photo from Bon Appetite

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Grilled Watermelon, Avocado, and Shrimp Salad

9/26/2019

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Ingredients

1 lb. peeled and deveined shrimp
3 lb. watermelon, cut into 2-inch wedges
3 spring onions, trimmed, green parts thinly sliced, white parts left whole
2 avocados, peeled, pitted, and cut into 1/2-inch wedges
5 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 lemons, zested and juiced
1⁄2 cup basil leaves
1⁄2 cup mint leaves
1 English cucumber, cut into 1/2-inch pieces

Instructions

Light a grill; thread shrimp onto skewers. Brush shrimp, watermelon, white parts of spring onions, and avocados with 3 tablespoons oil; grill, turning once, until charred, about 4 minutes for shrimp, 7-8 minutes for watermelon, and 2-3 minutes for scallions and avocados. Season with salt and pepper and transfer to a platter.
Remove watermelon rind and cut into 1-inch pieces; place in a large bowl. Remove shrimp from skewers and add to bowl with watermelon; cut spring onions into 1-inch pieces and add to bowl. Add spring onion greens, avocados, remaining oil, salt, pepper, lemon zest and juice, basil, mint, and cucumber and toss carefully to combine; transfer to a serving platter.

Recipe and Photo from Saveur

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Ingredients
4 ounces shrimp, steamed
1 1/2 cups Romaine lettuce and baby spinach
1/2 cup string beans, blanched
1/4 cup grape tomatoes, sliced into halves
1/4 cucumber, chopped
2 artichoke hearts, sliced into quarters
1/4 cup sliced into 1/2 inch pieces hearts of palm
1/4 cup thinly sliced radishes
1/4 avocado, sliced
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/4 lemon freshly squeezed lemon juice
to taste sea salt
to taste freshly ground black pepper

Instructions

Toss all ingredients together.
Mix vinegar, oil, lemon juice, salt and pepper and pour over salad.

Recipe and Photo from Nutrious Life

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Summer Shrimp Salad

8/14/2019

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Ingredients

1¼ pounds raw shrimp (21-25 count), peeled and deveined
¼ cup extra-virgin olive oil
10 sprigs fresh thyme
4 cloves garlic, crushed
¼ teaspoon salt

¼ teaspoon ground pepper
¼ cup lemon juice
1 medium English cucumber, diced
3 large heirloom tomatoes, chopped
½ cup chopped fresh basil, plus more for garnish

Preparation

Preheat oven to 350°F.
Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

Recipe and Photo from Eating Well

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Baked Shrimp Salmon

5/8/2019

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Ingredients

2 lbs fresh salmon fillets
1 lb large shrimp, uncooked
3 Tbsp oil (olive or canola)
1/2 lb asparagus
1 large lemon, sliced
1 stick unsalted butter, sliced

Seasoning-

1 ½ tsp ground paprika
2 tsp table salt
½ tsp ground black pepper
2 tsp garlic powder

Instructions

Devein shrimp and remove the tail, if desired. Trim ends of asparagus.
Preheat oven to 425°F.
Combine all ingredients for the seasoning.
Cut salmon into four or five equal parts.
Arrange salmon and asparagus on a large baking sheet. Season salmon and asparagus (there will be leftover seasoning). Add lemon and butter slices to salmon and on the asparagus. Drizzle with oil. Bake 5 minutes.
Meanwhile, season shrimp and toss to coat.
Add shrimp to baking sheet, spread out evenly. Add leftover butter and lemon over shrimp. Return to oven. Bake another 7-9 minutes, until shrimp and salmon are fully cooked.
Pour the butter juices over the salmon, shrimp and asparagus.
Serve immediately.

Recipe and Photo from Valentina's Corner

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SHEET PAN LEMON GARLIC SHRIMP AND ZUCCHINI NOODLES

5/3/2019

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Ingredients

1 pound of extra large shrimp peeled and deveined
1 1/2 pounds of zucchini spiralized on the thick noodle setting
1 pound grape tomatoes
1 tablespoon of olive oil divided
2 tablespoon of freshly squeezed lemon juice
4 cloves of garlic minced
1/2 teaspoon of crushed red pepper flakes
kosher salt and freshly ground black pepper
lemon slices for garnish
flat leaf parsley for garnish

Instructions

Preheat oven to 450 degrees.
On a large sheet pan, toss zucchini noodles and tomatoes with 1/2 tablespoon of olive oil, 1/2 teaspoon of kosher salt and several turns of freshly ground pepper.
In a medium size bowl, combine 1/2 tablespoon of olive oil, lemon juice, garlic, crushed red pepper, 1/4 teaspoon of kosher salt, several turns of freshly ground pepper and shrimp.
Add shrimp to sheet pan spreading evenly over zucchini noodles,
Cook at 450 degrees for about 8 minutes, just until shrimp is cooked through.
Sprinkle with chopped flat leaf parsley and serve with lemon wedges.

Recipe and Photo from Number 2 Pencil

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EASY THAI SHRIMP SOUP

Summer Salmon Niçoise

Grilled Watermelon, Avocado, and Shrimp Salad

Summer Vegetable Salad

Summer Shrimp Salad

Baked Shrimp Salmon

SHEET PAN LEMON GARLIC SHRIMP AND ZUCCHINI NOODLES

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EASY THAI SHRIMP SOUP

Summer Salmon Niçoise

Grilled Watermelon, Avocado, and Shrimp Salad

Summer Vegetable Salad

Summer Shrimp Salad

Baked Shrimp Salmon

SHEET PAN LEMON GARLIC SHRIMP AND ZUCCHINI NOODLES

Archives

Categories

Site Links

Hours of Operation

Contact Information

Member Affiliations

Stay Up To Date