Tag Archives: shrimp

Mediterranean Shrimp and Feta

11 Sunday Nov 2012

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Mediterranean Shrimp and Feta

You’ll need: 2lbs of shrimp, EVOO, garlic, dill, black olives, feta and marinara {I use my from-scratch marinara.}

Prep Time: 10-15 minutes

~ Coat the bottom of a baking dish with the EVOO. Add to it a dash of dill and 2-3 medium cloves of garlic.

~ Add the shrimp to the baking dish and mix around in the EVOO and dill until the shrimps are coated. While you can leave the tails on, I prefer to remove the tails before baking. The best way to remove tails from shrimp is to squeeze and pull the base of the tail from the meat.

~ Ladle enough marinara over the shrimp to thoroughly coat them.

~ Sprinkle sliced black olives and feta crumbles over the pan from end to end.

~ Bake at 425 for 20 minutes; serve over pasta and amaze your family!

Parmesan Shrimp and Quinoa

19 Thursday Jul 2012

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Parmesan Shrimp and Quinoa
Sweet chubby cherubs! This is a magical dinner…magically simple, quick and easy! And tasty 🙂
The shrimp recipe has been modified from the one on McCormick’s website.
You’ll need: 1lb jumbo shrimp, cherry tomatoes, EVOO, parsley flakes, Riesling, grated Parmesan cheese, McCormick’s Tuscan seasoning and Near East quinoa
Prep time + cook time: 20 minutes
~ Start the quinoa (pronounced KEEN-wah) first because it takes 15-20 minutes to cook {the shrimp takes 5.} Follow the instructions on the package.
~ After the quinoa has cooked {it will need to sit for 5-8 minutes} heat a large skillet and gingerly coat with EVOO.
~ Once the skillet is hot, put your shrimp and cherry tomatoes on to cook. You’ll want to cook until the shrimpies turn pink.
~ Add:
2 tablespoons Riesling
1 tablespoon McCormick’s Tuscan seasoning
1 tablespoon grated Parmesan cheese
1/2 teaspoon parsley flakes
~ Stir the ingredients until the shrimpies are fully coated.
Plate, serve and hang onto your socks!

Why quinoa you ask?
Read about how amazing it is for you here 🙂

Quickie Shrimp and Rotini

10 Tuesday Jul 2012

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Quickie Shrimp and Rotini
You’ll need: rotini, shrimp, V8, cherry tomatoes, FRESH GARLIC, pasta sauce and shredded cheese
Prep time: 5ish minutes; total cook time 20ish minutes
~ Put water in a large pot; bring it to a boil.
~ Once the water comes to a rolling boil, add the rotini. Set your timer for 10 minutes.
~ While the rotini is cooking, coat the bottom of a sauté pan with V8.* Add garlic, cherry tomatoes and Italian herbs. Slowly heat {do NOT boil or you’ll burn the garlic.}
~ While the sauté pan is slowly heating, I strongly suggest removing the tails from the shrimp. It’s much easier to do BEFORE they get hot. If you’re cooking for small people who need help with their food…trust me…you’ll want to take the tails off before you burn your fingers!**
~ With 5 minutes left on the pasta timer, add the shrimp to the V8 and garlic mix.
To plate: I put a spoonful of pasta sauce on top of the rotini. Add another spoonful of the shrimp and sauce mix. Sprinkle Italian cheese on top. Voila! 😉
Add a lovely salad for a nice side and some color.

*OMG…V8 is kitchen wonder juice! It’s seriously the best cooking/baking juice ever invented. I use it all the time! It’s kinda my secret kitchen ingredient 😉 It’s packed with all kinds of vegetable juices {I think we can agree that we all need more vegetables} and it does an excellent job of keeping meats moist while they cook. It also adds the ~zing~ of tomato which, personally, I love.


**If you love shrimp as much as I do, you HAAATE having to leave that last little succulent morsel in the tail. GET IN MA FACE, little shrimpie! Here is the trick you’ve been looking for. Once the shrimp is thawed, all you have to do is pinch and pull. Hold the body of the shrimp, pinch down on the part of the tail that covers that last little piece of shrimp meat and pull. So easy! If I’m using shrimp in a recipe where it will be hot, I take the tails off before I cook them. If you don’t, you’re going to burn your fingers :/

Speaking of shrimpies! Something fun while dinner is cooking itself!
Sweedish Chef makes Shrimpies

Shrimp Spaghetti with Garlic and Lemon

26 Tuesday Jun 2012

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Shrimp Spaghetti with Garlic and Lemon
You’ll need: shrimp, a lemon, EVOO, basil, oregano, thyme, grape tomatoes, garlic, spaghetti and Parmesan cheese
Total cook/prep time: 30 minutes
~ Put a pot of water on to boil {for the spaghetti.}
~ In a large skillet, liberally coated with EVOO, saute minced garlic, lemon zest, basil, oregano, thyme and grape tomatoes.
~ Once the pasta water has come to a boil, add the spaghetti to the water and the shrimp to the saute pan.
~ Saute the shrimp for 2-3 minutes on each side until tender; cook the spaghetti for 8-10 minutes until al dente.
~ Plate the spaghetti; top with the shrimp mixture and garnish with the Parmesan cheese.
Voila! You’re awesome 😉