Tag Archives: seafood

Spicy Shrimp Pasta with Mushrooms

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Happy Labor Day! I hope everyone has had a fun and restful weekend! My weekend has been way toooo restful! I haven’t done anything at all. That’s not true…I did go to the movies. I saw “Cantinflas” I loved it! I enjoyed the storyline but I also loved the way the movie was filmed.

Shrimp is a popular food in my home but mushrooms are not! So I put this together and had leftovers for those of us that do like mushrooms!

 

Spicy Shrimp Pasta with Mushrooms

Ingredients

  • 1 lb. of rigatoni pasta (I used spaghetti)
  • 1 tablespoon of olive oil
  • 1.5 lbs. of large shrimp, peeled and deveined
  • ½ teaspoon of red pepper flakes
  • ¼ teaspoon of salt
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 15oz. can of no salt added diced tomatoes
  • ¼ cup of white wine
  • ½ cup of fresh basil, chopped
  • 2 tablespoons of half & half
  • 8 0z sliced mushrooms

Directions

  1. Bring a large pot of water to a boil.
  2. Add pasta to pot. Cook until al dente, cooking time on pasta box. Reserve 1 cup of water for use later.
  3. In the mean time, heat a large skillet to medium high heat. Add olive oil to skillet. Next add large shrimp {peeled and deveined} to the pan in a single layer.
  4. Season with ¼ teaspoon of red pepper flakes and a pinch of salt.
  5. Cook until just pink. {approximately 2 minutes per side} Transfer to a plate.
  6. Next add chopped onion and mushrooms to the skillet, cook about 2-3 minutes, then add minced garlic and cook for 30 seconds.
  7. Immediately add white wine to skillet and scrap up the brown bits off the bottom of the pan. Cook for about 1 minute.
  8. Add diced tomatoes, ¼ cup of freshly chopped basil, ¼ teaspoon of red pepper flakes, and salt.
  9. Smash the tomatoes a little bit and cook until slightly thickened, about 5 minutes. Stir in half & half and cook 1 more minute.
  10. Add shrimp back to skillet, stir in pasta, and 1 cup of reserved cooking liquid. Season with salt and top with ¼ cup of freshly chopped basil.
  11. Optional topping: parmesan cheese.

Enjoy the day!

Besos,

Flor

Recipe source Joyful Healthful Eats

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Shrimp and Grits

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Hola!

It’s Monday already? Why must the weekend go so quickly? The highlight of my weekend was spending some time at the mall with my girls then visiting my parents along with my brothers and their families. Sunday was definitely great because my brother cooked dinner. He is awesome at cooking seafood. This shrimp,mussel and langostino dish was amazing!

Thanks, Brother!

On Saturday I made Shrimp and Grits that was the bomb! I thought no one would like the grits but the entire dish was a hit!

The shrimp was divine and the grits were nice and smooth.

Shrimp and Grits

Ingredients

  • 3 cups water
  • 1 tablespoon butter
  • 3/4 cup uncooked quick-cooking grits
  • 2 ounces grated Parmesan cheese (about 1/2 cup)
  • 5/8 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 center-cut bacon slices, chopped
  • 1 cup chopped white onion
  • 1 tablespoon minced garlic
  • 1 (8-ounce) package pre-sliced mushrooms
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup half-and-half
  • 1 tablespoon all-purpose flour
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/3 cup chopped green onions

Directions

  1.  Bring 3 cups water and butter to a boil in a small saucepan. Whisk in grits; cover and cook 5 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover. Keep warm.
  2.  Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan; cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper; cook 3 minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.

This couldn’t be any easier. Next time I make this I am going to have to double the recipe!

Besos,

Flor

Recipe from myrecipes.com/cookinglight

Broiled Tilapia with Parmesan Cream Cheese Sauce

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Hola!

Happy Wednesday! These short work weeks are usually the longest ever! I was extremely tired when I got home from work today. I had been off from work for four days. Even though I was busy doing things, I guess I was out of shape for work! Really, I pretty much sit all day! There was grocery shopping to do too so I figured we’d get it over with! I even cleaned out my freezer…pretty productive evening I guess.

Over the summer I had made this recipe and I just kept forgetting to post it. I made it the day my nephew arrived to visit us.

This was a big hit with the adults and the kids. They couldn’t get enough of it. I just loved the way it looked kind of toasty on top!

Ingredients

  • 1 pound tilapia fillets (4, 4oz fillets)
  • 1/2 cup Parmesan cheese
  • 2 tbsp Brummel & Brown butter
  • 1/2 cup plain, fat free Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh basil, finely chopped
  • 1/2 of a lemon
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Directions

  1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
  2. In a small bowl, mix together the Parmesan cheese, butter, Greek yogurt, basil, lemon juice, salt, pepper and onion powder. Mix well and set aside.
  3. Arrange fillets in a single layer on the prepared pan, and rub and juice the 1/2 lemon over the fish fillets before you broil them. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.
  4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 3 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over-cook the fish.

I felt bad because everyone wanted seconds of fish and I hadn’t made enough. I guess it gives everyone something to look forward to because this is a recipe that will definitely be repeated in our house!

Besos,

Flor

Recipe from http://www.laaloosh.com

Shrimp and Zucchini with Bowties in Light Tomato Sauce

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Hola!

Is it Monday already? How can that be? This weekend flew by! It was a great and tiring weekend. On Saturday we went off  to Carroll University in Wisconsin so that my daughter could register for her upcoming fall classes. Yikes…I am so excited! It is an absolutely beautiful campus! I want to go away for school! She is super excited about it. It is a small campus which makes me feel great about sending her off. It is clean, small, beautiful and one of the things my daughter likes best is the restraunts/cafeterias there! She is tiny but can eat more than a man! My brother, best friend and my girls went and we had such a good time together! My husband was out of town so I felt bad that he didn’t get to see the campus with us…maybe next time!

I was absolutely exhausted when we got home. I was in bed by 9:30 which very rarely happens!

I have an absolutely delicious recipe for you but make sure you have a loaf of bread when you make it!

This dish was magnificent!

Ingredients: 

  • 1 lb shrimp, shelled and deviened (12 oz peeled weight)
  • 8 oz uncooked bowtie pasta
  • 3 cloves garlic, sliced thin
  • 2 shallots, diced
  • 1 zucchini, julienned or cubed
  • 2 tomatoes, diced
  • 1 tbsp olive oil
  • 1/2 cup fat free chicken broth
  • 1 tbsp fresh parsley, finely chopped
  • cooking spray
  • 1/2 tsp crushed red pepper flakes (optional)
  • salt and fresh pepper

Directions:
Cook pasta according to package instructions.

While pasta cooks, heat a large skillet until very hot. Spray lightly with cooking spray.Season shrimp with salt and pepper and add to hot skillet. Saute for about 1 minute, until almost cooked through and remove from heat. Set shrimp aside.

Add olive oil to the pan, lower heat to medium, add shallots and garlic and saute until golden, about 1 minute. Add tomatoes and season with salt and pepper, and cook about 1 minute. Add zucchini, saute another minute. Add chicken broth, red pepper flakes and mix well. Return shrimp to the pan and simmer 30 seconds.

When pasta is cooked to al dente, drain in a colander and add pasta to sauce. Mixwell with the sauce and adjust salt and pepper. Add chopped parsley and serve. Topwith some really good grated cheese!

Definitely have that bread on hand when this is ready to serve…you’ll need it to sop up all the good juices!

Besos,

Flor

Recipe from http://www.skinnytaste.com

Skillet Cajun Spiced Flounder with Tomatoes

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Hola!

Happy Friday! What a week. Nothing too thrilling, but just a bit of everything! Sleeping in a bit, cleaning and organizing the basement, shopping for a prom dress, baking, cooking…nothing too thrilling.

As I cleaned and organized the basement I was trying to put things in like order! I put all my dozens of mason jars in two huge boxes…I have some crafts in mind for them already! I am putting together all my lost vases and miscellaneous glassware for some garden projects too! Why buy them when you can make unique pieces on your own? I also boxed up tons of card making supplies to put in a consignment sale in September. I guess even though I didn’t go anywhere spring break was pretty productive!

Why is it that during Lent (if you are Catholic and follow it) Fridays are just so darn hard? It’s only one day a week that we can’t eat meat! We can eat meat every other day of the week…It’s just a mindset I guess. This recipe is very good whether yo make it during Lent or not. . I enjoyed it, but my husband enjoyed it more!

Not only was a it good but it was pretty too!

Ingredients:

  • 1 tsp olive oil
  • 4 (6 oz) pieces flounder fillets (or any white fish such as tilapia)
  • 3/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup diced green bell pepper
  • 2 1/2 cups tomatoes, chopped
  • 1 tbsp Cajun spice seasoning

Directions:

In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft. Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes.

Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15. To serve, place fish on plate and spoon sauce on top. Serve immediately.

A delicious mean cannot get any easier than that! I wish I’d had some bread to sop up all the delicious sauce but I didn’t and I should actually be glad. My girls didn’t want fish so they had mac n cheese . I ate my serving. My husband came home late so he didn’t eat with us. but when he ate he sure ate…everything that was left in the pan! I was so mad! The leftovers after he should have eaten would have been my lunch for the next day! Never let a hungry man at alone if you want left overs! Needless to say I forgave him!

Besos,

Flor

Recipe from: http://www.skinnytaste.com

Cajun Shrimp Pasta

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Hola!

Feliz Monday! Yes! I got all the rest of my shopping done this weekend. Now I just need to wrap everything. I also put together some of my home made gifts.

Let’s start the week off with a spicy dish! You can make it as spicy as you want!

This pasta dish was deeeeelicious! Everyone at home enjoyed it. I did not make it very spicy because not all of us in my house are on the same level of spiciness.  It’s also not really a diet dish, oh well!

Ingredients

  • 1 (8 ounce) package angel hair pasta
  • 1/4 cup butter
  • 1 pound shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 2 tablespoons Cajun seasoning
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
  2. Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

I went ahead and added some chopped green and red pepper just to try and make it a little healthier. I sauteed the peppers along with shrimp and garlic.

This recipe will definitely be a repeat.

Besos,

Flor

Recipe from http://www.allrecipes.com