Best Shrimp Cocktail

Best shrimp cocktail ever! I got the recipe from Mel's Kitchen Cafe.

Best Shrimp Cocktail

• Shrimp:
• 2 pounds deveined, shell-on jumbo shrimp (16 to 20 per pound)
• 2 1/2 tablespoons salt
• 10 sprigs fresh thyme
• 2 teaspoons peppercorns
• 3 bay leaves
• 1/2 teaspoon celery seed
• 8 (2-inch) strips lemon peel plus 1/4 cup juice, from 2 lemons (reserve the lemon halves that have been juiced)
• 8 cups ice
• Cocktail sauce:
• 1 cup ketchup
• 1/4 cup prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1/8 teaspoon cayenne pepper

DIRECTIONS

1. Combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds in a large pot. Cook the mixture over medium-high heat, stirring every so often, until the water registers 170 degrees and the shrimp are just beginning to turn pink, 5 to 7 minutes.
2. Remove the pot from the heat and add the lemon peels, juice and lemon halves that have already been juiced. Cover the pot and let the mixture sit until the shrimp are completely pink and firm, 5 to 7 minutes. Stir the ice into the pot and let the shrimp cool completely, about 5 minutes. Drain the water and peel the shrimp, leaving the tails intact. Refrigerate the shrimp up to 24 hours until ready to serve.
3. For the cocktail sauce, whisk all the ingredients together until combined. Store in the refrigerator until ready to serve with the shrimp.

Foil Packet Fish over Greek Orzo

You know how sometimes you find a recipe and try it, and it's just so-so?  And then other times you try one and it is WAY more amazing than you expected?  Well, this recipe definetely fits the latter description!  It was really flavorful and delicious, not to mention quick and easy, and healthy!  We loved it!

Foil Packet Fish over Greek Orzo (from Annie’s Eats)

Yield: 6 servings

Ingredients:
8 oz. orzo (this is found in the pasta section)
10 oz. frozen chopped spinach, thawed and drained
¼ large red onion, chopped
1 cup grape tomatoes, halved
4 oz. sliced kalamata olives (I used black olives)
1 tbsp. butter
Salt and pepper, to taste
2-3 oz. crumbled feta cheese
6 white fish fillets, about 6-8 oz. each (we used tilapia)

For the compound butter:
6 tbsp. butter, softened
2 cloves garlic, minced
1 tbsp. minced fresh dill (or 1 tsp. dried)
½ tsp. lemon zest
½ tsp. red pepper flakes
Salt and pepper, to taste

Directions:
Heat a grill to medium-high. Bring a medium pot of water to boil. Add the orzo to the pot and cook until a few minutes shy of al dente. Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl. Drain the orzo in a fine strainer. Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed. Season to taste with salt and pepper.

Cut out 6 large squares of foil, about 12-inches on each side. Divide the orzo mixture evenly between the pieces of foil, placing it over the lower half of each square of foil. Sprinkle some of the crumbled feta over each pile of orzo. To make the compound butter, combine the butter, garlic, dill, lemon zest, and red pepper flakes. Season with salt and pepper. Mix until well combined.

Spread a layer of the compound butter over each of the fish fillets. Lay the portions of fish over the orzo. Fold the foil over and crimp the edges together to seal the packets. Place the packets on the heated grill, cover, and let cook for about 12 minutes or until the internal temperature of the fish registers 160˚ F on an instant read thermometer. Remove the packets from the grill. Open the packets, being careful to avoid the steam. Sprinkle each serving with a bit of fresh dill. Serve immediately.

Shrimpo de Gallo

We first made this dip last year for one of our Superbowl snacks, and really liked it.  We had it again for New Year's Eve this year and I remembered how good it was, and that I needed to post it! I got the recipe from The Pioneer Woman's blog.

Shrimpo de Gallo

Ingredients:

1 pound Cooked Shrimp (tails Removed), Chopped
½ whole Red Onion, Diced Finely
½ cups Green Or Black Olives, Chopped
2 whole Tomatoes, Diced
2 whole Fresh Jalapeno Peppers, Minced
2 whole Avocados, Chopped
2 whole Limes, Juiced
Kosher Salt To Taste
2 cups Cilantro, Chopped

Preparation Instructions:

Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you’ll have an accurate gauge of the salt content. Add more salt and/or lime juice if needed.

Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.

Serve with tortilla chips!

Shrimp Pasta with Oven-Dried Tomatoes

This pasta dish was really easy and delicious!  We always love shrimp and the flavors in this were really good.  I made the oven-dried tomatoes ahead of time and kept them in the fridge, and the rest of the dish came together quickly!  I'm sure if you were in a hurry, you could use sun-dried tomatoes instead.  The recipe came from Annie's Eats.  We served it with crusty garlic french bread.

Shrimp Pasta with Oven-Dried Tomatoes

Ingredients:
1 pint cherry or grape tomatoes, halved
Olive oil
Small pinch of sugar
Kosher salt and pepper

1 lb. bowtie pasta
2 tbsp. unsalted butter, divided
1 lb. medium shrimp, peeled and deveined
¾ cup chopped yellow onion
2 cloves garlic, minced
½ tsp. red pepper flakes
½ cup dry white wine (or chicken broth)
6 oz. mascarpone cheese
½ cup fresh basil leaves, chopped
¼ cup grated Parmesan, plus more for serving

Directions:

To make the oven-dried tomatoes, preheat the oven to 225˚ F. Place the tomatoes in a small baking dish in a single layer, cut side facing up. Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper. Bake for about 3 hours, or until the tomatoes are mostly shriveled up. Refrigerate until ready to use.

Bring a large pot of salted water to boil. Once boiling, cook the pasta according to the package directions. Drain well.

While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium-high heat. Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes. Remove to a plate, tent loosely with foil and set aside. Melt the remaining tablespoon of butter in the pan. Sauté the onion until slightly softened, about 4-5 minutes. Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds. Add the wine or broth and scrape any browned bits from the bottom of the pan.

Reduce the heat to medium-low. Return the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes. Add the mascarpone to the pan and stir until completely melted. Stir in the basil and Parmesan, and season with salt and pepper to taste. Serve immediately with additional Parmesan as desired.

Tuna Wiggle

This is my slightly adapted version of a tuna casserole my mom made when I was growing up. I've changed it a little- I use whole-wheat egg noodles and added some seasonings in to jazz it up. Nothing fancy, but it is a great meal when you need something quick and easy- and most of the ingredients are probably in your pantry. My kids love it, and even the hubby has finally admitted he likes it too. I serve it with green beans.

Tuna Wiggle

12 oz. egg noodles (I use whole-wheat)

2-3 c. shredded colby-jack or cheddar cheese

2 cans tuna, drained

seasoned salt

3 tb. butter

1 c. milk

Cook egg noodles according to package directions, drain. In greased 8 x 11 casserole, layer half the noodles, half the cheese and one can tuna. Sprinkle with seasoned salt. Repeat layers of noodles, cheese, tuna and salt. Cut butter into pieces and lay on top of casserole, pour milk evenly over all. Bake at 350 for 25 minutes, or microwave on high for 3-4 minutes, turn, and microwave for 3-4 minutes more (this is what I usually do).

Valentine's Day Feast

Around here we have our own Valentine's tradition: feed the kids dinner early (usually noodles or mac & cheese), put them to bed, and have a home-cooked feast and romantic movie at home. No baby-sitter, no crowds, and easier on the wallet. We enjoy it! We keep it simple so we don't have to slave away, but it's delish! We always have Red Lobster Cheddar Bay biscuits, salad with tiny shrimp, and steak & seafood. This year we accompanied it with Welch's Sparkling Red Grape Cider (sometimes we do Pina Coladas) and chocolates for dessert. Dustin had seared scallops with a rib-eye steak, I had scallops and steamed snow crab legs. Here's the recipe for the biscuits:

Cheddar Bay Biscuits

2 c. flour

1/2 tsp. salt

1 tb. baking powder

1/4 tsp. garlic powder

1/2 c. cold butter

1/2 c. milk

1 c. cheddar cheese, grated

2 tb. butter, melted

1/2 tsp. garlic powder

1/4 tsp. parsley

pinch salt

Mix flour, 1/2 tsp salt, baking powder, and 1/4 tsp garlic powder. Using 2 knives or a pastry blender (or your hands, like me), cut butter into flour mixture until it resembles coarse crumbs. Mix in the milk, then the cheese. You can either roll out the dough on a floured surface to about 1/2 " thickness and cut with round cookie cutters, or just drop the dough onto a greased cookie sheet in 12 equal portions (I do the latter). Bake in a pre-heated 400 degree oven for about 15 minutes or until lightly browned. Meanwhile, mix 2 tb. melted butter, 1/2 tsp garlic powder, parsley and pinch of salt. Remove biscuits from oven, and immediately brush butter mixture over tops, using it all. Eat while still warm.

Sweet & Spicy Salmon

This is my favorite way to fix salmon. I almost always serve it with baked sweet potatoes and a green salad or another green veggie. It is sweet and a little spicy, but not too spicy (even for the kids).

Sweet & Spicy Salmon

1 lb. wild Alaskan salmon fillets, cut into 4 equal pieces

2 tb. brown sugar

1 tsp. Cajun seasoning

Heat a skillet or electric griddle over medium heat. Spray the pan or griddle with cooking spray (you can also grill these, make sure to grease the rack or they'll stick). Mix brown sugar and seasoning. Sprinkle over tops of salmon fillets, rubbing it in gently. Cook fish in pan, griddle, or grill for about 10 minutes, turning halfway through, until fish flakes with a fork. Enjoy!

Blackened Fish Tacos

Before I found this recipe, I tried making fish tacos once before, and it wasn't a good experience. But I found this recipe in my Pampered Chef cookbook, and they are SO good! My kids even love them (except the one that hates all fish except tuna, no matter how I disguise it). They are quick and easy, too. I'm not really a white-fish lover, but these are really yummy.

Blackened Fish Tacos

Slaw:

1/4 c. sliced green onions

2 tb. snipped fresh cilantro

1 tb. lime juice

1 tb. vegetable oil

1 garlic clove, pressed

1 tsp. sugar

1/2 tsp. Cajun seasoning

2 c. broccoli slaw mix

Tacos:

1 lb. tilapia or catfish fillets

1 tb. Cajun seasoning

1 avocado, seeded and sliced

8 corn tortillas, warmed

3 medium radishes, grated (I didn't use these)

For slaw, mix first 7 ingredients in small bowl. Whisk until blended, then mix in slaw mix. Cover and refrigerate. Heat a saute pan or electric griddle sprayed with cooking spray over medium heat. Meanwhile, sprinkle both sides of fish fillets with Cajun seasoning. Cook fillets in hot pan about 10 minutes, until fish flakes with fork, turning halfway through. Flake fish into bite-sized pieces. To serve, top each tortilla with slaw mixture, fish, radishes (if using), and avocado slices. Serves 4.

Parrot Bay Coconut Shrimp

This is the copycat recipe of Red Lobster's Coconut Shrimp. I got it from Todd Wilbur's cookbook Top Secret Restaurant Recipes. I've been wanting to try it for a while now, but neither Dustin nor I wanted to go to the liqueur store to get the necessary rum for the recipe. So while we were in El Paso, I asked Ray to get me some. Sarah and I tried the recipe that night and, oh my, was it delicious! Dustin, Sarah and Ray all proclaimed it as good as the original.

Parrot Bay Coconut Shrimp

For the pina colada dipping sauce:

1/2 c. sour cream

1/4 c. pina colada mix (liquid)

1/4 c. crushed pineapple

2 tb. sugar

For the shrimp:

6-10 c. canola oil (enough to deep fry)

12 lg. raw shrimp, peeled and deveined

1 1/2 c. flour, divided

2 tb. sugar

1/4 tsp. salt

1 c. milk

2 tb. Captain Morgan's Parrot Bay Coconut Rum

1 c. panko (Japanese breadcrumbs)

1/2 c. shredded coconut

Mix all pina colada sauce ingredients together, put in refrigerator to chill. Heat oil to 350 degrees. Butterfly the shrimp by making a cut about 2/3 of the way through the shrimp where the vein was. Put 3/4 c. flour in 1 bowl. Mix other 3/4 c. flour, sugar, salt, milk and rum in 2nd bowl. Let rest 5 minutes. Mix panko and coconut in 3rd bowl. Dip shrimp in flour, then batter, then coconut/panko mixture. Fry in hot oil for 2-3 minutes, or until shrimp are golden brown. Drain on paper towels. Serve with pina colada dipping sauce. YUM!

Maryland Crab Cakes

After a late-night cooking show, I got a hankering for crab cakes, so I searched out recipes on the internet. The recipe called for fresh lump crabmeat, but I used canned to save money. I'm sure the fresh would be way better, but these were yummy anyway! I served them with my grandma Mimi's Favorite Avocado Salad (recipe below) and Dustin's grandma Patty's homemade rolls.

Maryland Crab Cakes

1 lb. lump crab meat

2 tb. mayonnaise

1-2 tsp. yellow mustard

1 large egg

salt and pepper, to taste

breadcrumbs or panko crumbs

oil and butter

Mix mayo, mustard, egg, s & p. Fold in crab meat. Shape into 6-8 patties. Refrigerate for at least 30 minutes to firm up (up to 24 hours). Heat 1 tb. each oil and butter in pan. Place bread or panko crumbs on a plate. Carefully place each patty in crumbs, turn over to coat other side. Cook 3-4 patties at a time over medium heat in oil/butter mixture, 5 minutes per side. Makes about 3-4 servings, 2 patties each.