Tag Archive: Shrimp


My cousin and her father were coming over for dinner tonight, and she wanted to contribute some frozen shrimp, butternut squash, and sugar snap peas, so I trolled all my favorite sources for recipes and came up with a recipe for Ginataang Sitaw Kalabasa, a Filipino stew that called for green beans instead of the sugar snap peas.  Since it contains no nightshades, it was perfect! I had some boneless skinless chicken thighs on hand, so I adapted the recipe.  It was a huge success!

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1 lb. frozen shrimp, thawed

5 boneless skinless chicken thighs cut into strips

1 large butternut squash, roasted

1 package sugar snap peas

1 medium onion, chopped

1 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

2 Tbsp. oil (I used a sunflower avocado blend)

1 can coconut milk (14 oz)

2 Tbsp. eel sauce (or fish sauce)

1 Tbsp. red chili paste (okay, this is not nightshade free, but I grabbed the wrong jar! I meant to get curry paste)

1 C. chicken broth

1/2 C. chopped carrots

1/2 C. sliced celery

Saute onions, celery and carrots in oil.  Add in ginger, garlic, and chili paste, and stir a few minutes until fragrant.

Add in chicken.  Brown.

Stir in coconut milk, eel sauce, and chicken broth.  Simmer to reduce.  Add in sugar snap peas and cover until they are crisp tender.  Stir in shrimp and cook a few minutes until pink.

Thicken with bread crumbs, if necessary.  Gently fold in butternut squash, and heat through.

Serve over rice.  I used quinoa, brown rice, pineapple, and coconut with thai curry broth in the rice cooker.

The flavors of this dish were amazing.  Loved it!

 

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Gumbo

2 Tbsp. olive oil

2 packages spicy chicken sausage

4 c. sliced fresh okra

1 large green bell pepper, seeded and chopped

3 celery stalks, chopped

1 sweet onion, chopped

1 package broccoli slaw

4 Tbsp. flour

4 c. chicken broth

2 cans Rotel diced tomatoes with onions, peppers, and celery

2 tsp. Cajun seasoning

1 tsp. chopped jalapeno peppers

2 lb. peeled, deveined shrimp

Steamed white rice for serving

The night before:

Slice and brown sausage in olive oil.  Scoop out of oil and place in crock pot.

Top with veggies.

Add flour to oil in pan and cook for a few minutes until golden brown, about 4 minutes.  Add tomatoes and 3 c. of the broth.  When it comes to a boil, remove it from the heat and add in Cajun seasoning and jalapeno peppers.

Mix well.  Liquid should be visible, but not completely cover what’s on top.  Add a little more broth, if needed.  Reserve what broth you don’t use in the gumbo for cooking more flavorful rice.

Place in the fridge overnight.  Put on low for 8-9 hours.  Stir in raw shrimp 20 minutes before serving.  It’s ready when the shrimp is pink.

FUNNY STORY.  I was having friends over for a birthday celebration.  I had made the gumbo ahead and a carrot cake.  The day of the celebration, I wasn’t feeling well and nearly cancelled.  The only thing that kept me going, was the thought that the food was cooking itself while I was at work.  However, and this is the “funny” part, my daughter forgot to put the crock pot on and never received my reminder text message.  I came home to uncooked gumbo in the crock pot!    I’m not proud to say, I had a bit of a meltdown at her for forgetting.  Luckily, because I was not feeling tip top (understatement) I had come home early.  So, at 5:00, I was pouring the contents of my ready to go crock pot into a stock pot, to cook my gumbo on the stove top.  I brought it to a boil, and then lowered the heat and simmered I covered until the okra tasted done.  It took about 90 minutes all told.   I then added the shrimp in on the stovetop and simmered it for about a minute.  It all went back into the crock pot to keep warm for serving.  Meanwhile, I cooked jasmine rice in my rice cooker.

It was a huge hit!  I can’t honestly say how it would have turned out in the crock pot, but since the recipe of origin was from Williams-Sonoma, I’m guessing it would have also been good, and a lot less stressful!

Carrot Cake recipe to follow!

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2 Tablespoons olive oil (I used lemon olive oil)

2 packages fully cooked feta spinach chicken sausage

½ onion chopped

½ green pepper chopped

½ yellow pepper chopped

2 Tbsp. minced garlic

1 can diced fire roasted tomatoes

1 ½ Tbsp. smoked paprika

1 tsp. oregano

1 tsp. cumin

1 c. uncooked brown rice

2 c. cooked white rice

3 c. low sodium chicken stock (I used half and half broth and water)

1 lb. shrimp, peeled and deveined

SAM_2502Heat oil and cook peppers & onions for 3-5 minutes until softened.  Add garlic.  Add seasonings.  Cook for 1-2 minutes more.

SAM_2503Stir in sliced sausage.

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Add tomatoes. Simmer for a few minutes.

Add in chicken broth, bring to a boil and cover and lower heat. Cook 50 minutes until liquid is almost totally absorbed

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Add in cooked white rice.

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Keep warm over low heat until ready to serve, up to 15 minutes. Add more broth or water if needed.

Garnish with cilantro and/or green onions.

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The kids and my dinner guest, Laura, gave this thumbs up – blogworthy rating!

 

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These directions are for one 13 x 9 dish.

2 lb. cooked deveined shrimp, tails removed, cut into small pieces

1 jar alfredo sauce

1 c. shredded cheddar

1 c. shredded pepper jack

1 lb. cooked macaroni

Combine shrimp, macaroni and sauce.  Pour into prepared 13 x 9 pan.  Sprinkle with cheese.

Bake at 350 for 30 minutes.

I bought cooked shrimp and had it in the freezer when it was on sale for $5.00 per lb.  I bought the macaroni, cheese, and sauce all on bogo sales, so they were $.80, $2.50, and $.99 respectively.  This whole meal was $9.29!!  The second dish was made with chicken and jalapeno sausage in place of the shrimp, for the non seafood eaters in the household.

Mac and cheese is one of those meals you can go to when you feel uninspired and need to throw something together that is made with things on hand.

You can, of course, make it more special by adding in peas, mushrooms, spinach, squash, etc. or do a vegetarian version using veggies and Boca crumbles or tofu.

Also, some people like to sprinkle panko on top and dot it with butter for a nice crusty top.

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8 oz. sliced mushrooms

1 lb. smoked sausage, cubed

1 c. chopped bell peppers, assorted colors

1/2 large sweet onion, chopped

1 large can fire roasted tomatoes

2 tsp. salt

1 tsp. pepper mixture or cajun seasoning

1 lb. peeled, deveined shrimp

2 Tbsp. butter

Combine vegetables and sausage in bowl.

Melt butter and pour in vegetables and sausage.  Cook until vegetables begin to soften.

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Add tomatoes.

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Saute 45 minutes.

Add shrimp.

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Cook until shrimp are pink.  It takes about 10 minutes at the most.

If you start the brown rice at the same time, it all gets done at the same time!

Delicious and easy!!

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