Browsed by
Tag: shrimp

Cilantro Lime Shrimp

Cilantro Lime Shrimp

Comments 0 Comment

Yield: 4

Adapted from: https://natashaskitchen.com/cilantro-lime-shrimp-recipe/

Impress everyone with this easy shrimp recipe that’s bursting with fresh summer flavor. This recipe takes less than 10 minutes to make, and you’ll wish you made a double batch because it’s THAT good! Whether you choose the grill or the skillet, this Cilantro Lime Shrimp recipe is sure to become a favorite in your kitchen.

Note: A double batch just may be a good idea. We both liked this quite a bit. The only question was what should we have for sides? This time it was steamed rice and green beans, but the beans didn’t go so well. Maybe sauteed zucchini or black beans, and possible Spanish rice.

 

  • 1lb large shrimp, 21-25, peeled and deveined
  • 2TBS extra virgin olive oil, divided
  • 1TBS lime juice, plus more to serve
  • 1TBS cilantro, finely chopped, plus more to serve
  • 1garlic clove, finely minced
  • ¼tsp fine sea salt, plus more to taste
  • ¼tsp freshly ground black pepper
  • ½tsp ground paprika
  • ½TBS honey
  • 1lime, cut into wedges for serving, optional

In a bowl, combine 1 TBS olive oil, 1 TBS lime juice, 1 TBS cilantro, 1 tsp garlic, ¼ tsp salt, ¼ tsp pepper, ½ tsp paprika, and ½ TBS honey, and stir together to combine. Add the shrimp and stir to coat.

To sauté:

Preheat a large non-stick, non-reactive skillet over medium/high heat. Add 1 TBS oil to the pan and once the pan is hot, add the shrimp in a single layer and sauté for 1-2 minutes per side or just until cooked through.

To grill the shrimp:

Start by preheating the grill to medium/high heat and soak wooden skewers for 10 minutes to ensure they won’t burn on the grill. Oil the grates to prevent sticking. Combine the shrimp with the marinade then skewer them. Grill for 1-2 minutes per side or just until cooked through.

Finish:

Season with salt and pepper to taste, and then immediately transfer the shrimp to a serving dish to prevent overcooking. Garnish with more cilantro if desired and serve with lime wedges for squeezing.

Pro tip:

You’ll want to cook right away after the shrimp is combined with the cilantro lime marinade. Do not marinate for longer than 10 minutes or the shrimp will turn rubbery from the lime juice.

Serving ideas fo cilantro lime shrimp:

These flavorful shrimp taste great in so many dishes! These are a few of our favorites. Don’t forget the sliced avocado, Homemade Salsa, and Guacamole for dipping and topping!

  • Stuffed into Cilantro Lime Shrimp Tacos
  • In quesadillas with homemade Flour Tortillas, Pico de Gallo, and sour cream
  • Shrimp Lettuce Wraps
  • Served in Shrimp Cobb Salad, Taco Salad, or our Chickpea Salad
  • Spooned over Cooked Rice
  • Topping Creamy Mashed Potatoes
  • Mixed into Quinoa
  • Paired with Roasted veggies

 

Jambalaya, New Orleans BJ’s CC

Jambalaya, New Orleans BJ’s CC

Comments 0 Comment

Yield: 4-6

Blackened chicken breast, sautéed shrimp, chicken-andouille sausage, bell peppers, onions, celery, tomatoes, Cajun-spiced broth, rice pilaf

Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: 15 Cook: 30
Protein:

  • 1lb chicken breast (cut into bite-sized pieces),
  • ½-1lb andouille sausage (sliced),
  • 1lb raw shrimp (peeled and deveined).

Produce:

  • 1cup diced white onion,
  • 1cup diced green bell pepper,
  • 1cup diced celery (the “trinity”),
  • 4cloves minced garlic,

Tomatoes & broth:

  • 1(14-oz) can crushed or diced tomatoes,
  • 3-4cups low-sodium chicken broth.

Rice & seasoning:

  • 1-1½cups uncooked long-grain white rice,
  • 2-3TBS Cajun seasoning, (recipe follows)
  • 1tsp dried thyme,
  • 1tsp dried oregano,
  • 1bay leaf.

Fat & garnish:

  • Olive oil or butter for sautéing,
  • green onions and parsley for garnish.


Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the rice, tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.

 

Seasoning, Cajun (-)

Yield:  about 3 TBS

 

2          tsp paprika

2          tsp onion powder

1          tsp garlic powder

1          tsp dried oregano

1          tsp dried thyme

½        tsp dried basil

½        tsp cayenne

Herb-Grilled Sirloin Steak Tips & Old Bay Shrimp

Herb-Grilled Sirloin Steak Tips & Old Bay Shrimp

Comments 0 Comment

with Caesar Salad & Garlic Bread

Yield: 2

Hello Fresh

A classic Caesar salad and a flavored butter, then grill herby bavette steak and spicy Old Bay shrimp tossed with parsley and lemon. Prep: 10 Cook: 40

  • 1baby lettuce
  • 3TBS Caesar dressing
  • 10oz sirloin tips, bavette steak (flap meat)
  • 1lemon
  • 10oz shrimp
  • 1TBS old bay seasoning
  • 3TBS parmesan cheese
  • 4oz grape tomatoes
  • 2TBS garlic herb butter
  • 1TBS ranch spice
  • ¼oz parsley
  • 1demi-baguette
  • salt & pepper
  • cooking oil
  • butter


Prep:

Preheat a well-oiled grill to medium-high heat.

Place garlic herb butter in a small bowl, bring to room temperature. Wash and dry produce.

Finely chop parsley leaves and stems. Trim and discard root end from lettuce, chop leaves into bite-size pieces until you have 3 cups. Halve tomatoes lengthwise. Halve baguette lengthwise. Zest and quarter lemon.

Make parsley butter:

Place 3 TBS plain butter in a second small, microwave safe bowl. Microwave until just softened, 10-15 seconds.

Stir in 1 TBS parsley and ¾ tsp Old Bay Seasoning until combined. Set aside for serving.

Toss salad:

Toss lettuce, tomatoes, and Parmesan together in a large bowl. (You’ll add the dressing in step 6.) Set aside.

Grill steak & shrimp:

Pat steak dry with paper towels. Season all over with  the Ranch Spice, salt, and pepper.

Rinse shrimp under cold water, then pat dry with paper towels. Place in the center of a large piece of foil, add a large drizzle of oil and remaining Old Bay Seasoning. Cinch into a packet.

Add steak and shrimp packet to grill. (Tip: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill steak to desired doneness, 4- to 8-minutes per side. Grill shrimp until cooked through, 8-10 minutes (grills can vary).

Remove from heat. Transfer steak to a cutting board to rest for at least 5 minutes.

Pan alternative: Cook seasoned steak in a large oiled pan over medium-high heat, 5- to 7-minutes per side. Transfer to a cutting board to rest for 5 minutes. Wipe out pan. Season shrimp with remaining Old Bay Seasoning (skip the foil packet). Cook in same oiled pan over medium-high heat, stirring, 3- to 4-minutes.

Grill bread:

Once steak and shrimp are cooked, reduce heat on grill or grill pan to medium. Spread cut sides of baguette with half the softened garlic herb butter.

Add bread to grill, cut sides down. Grill until toasted, 1- to 3 minutes.

Tip: Watch carefully to avoid burning!

Once bread has cooled, carefully spread cut sides with remaining softened garlic herb butter. Halve on a diagonal.

Toaster alternative: Toast baguette until golden. Spread cut sides with softened garlic herb butter.

Finish & serve:

Carefully open shrimp foil packet. Add lemon zest, remaining parsley, and a squeeze of lemon juice. Toss to combine.

Add Caesar dressing and a squeeze of lemon juice to bowl with salad. Toss to combine. Season with salt and pepper.

Slice steak against the grain.

Divide salad, steak, shrimp, and garlic bread between plates. Top steak with parsley butter and serve.

Pan alternative: Toss shrimp in pan.

Shrimp Scallop Medley 3

Shrimp Scallop Medley 3

Comments 0 Comment

Yields: 2 to 3

Scott Nowell

Circa 2004: This started out with salmon, but without the couscous. I added couscous around 2015.
I made this new version in 2025 without any salmon but added some vegetables.
11/25 The salmon is back 😊.

  • oz salmon filet, skinned, deboned and cut in half for two servings
  • 12sea scallops, foot removed
  • 1221-25 count shrimp, peeled and deveined
  • ½cup pearl onions, frozen
  • ½cup corn, frozen
  • ½cup peas, frozen
  • 1½cups shrimp stock or
  • 1½water
  • 1cup shrimp shells and tails to make shrimp stock
  • 1cup Israeli couscous
  • ½tsp fish sauce
  • salt & pepper
  • butter
  • oil

Prep:

Defrost, rinse and dry scallops and shrimp dry on paper towel.

Place frozen peas, onions and corn in a microwave safe bowl. Cover and microwave for 2 minutes.

For shrimp stock:

Place shrimp shells in a saucepan and add 12 oz of water. Bring to boil and reduce to medium low heat. Bowl lightly for 10 minutes, occasionally mashing with a masher or large fork. Pour through a fine mesh strainer into heat proof container. Discard shells and rinse saucepan.

For couscous:

Return saucepan to heat and add 2 TBS butter. Add couscous and sauté until it is light brown, about 5 minutes.

Add shrimp stock and ½ tsp fish sauce to saucepan with couscous. Bring to boil and reduce heat to simmer. Cover and cook for 5 minutes. Remove cover and add peas, onions and corn on top of couscous. Cover and cook for another 5 minutes.

Heat a 12-inch skillet over medium high heat, add butter and melt until it foams. Add 1 TBS oil. Mix. Place salmon filets in center of dish/pan. Cover and cook for 8 minutes. Turn salmon over, add shrimp and scallops to pan, spread out and cook on the first side until lightly browned, about 3 minutes. Turn shrimp and scallops over and cook on the other side until lightly browned. Push shrimp and scallops to the edges of pan.

Remove cover from couscous, stir to mix vegetables and dump into skillet around salmon. Mix gently with shrimp and scallops.

Season to taste with salt and pepper.

Serve, placing a pat of butter on top of each serving.

Seafood Paella

Seafood Paella

Comments 0 Comment

Yield: 6

Adapted from: Dinner At The Zoo

This seafood paella is a blend of saffron rice, Spanish chorizo, shrimp, clams and mussels, all simmered together to create an easy and satisfying one pot meal. This dinner is quick enough to make on a busy weeknight, yet elegant enough to serve to company.
Prep: 20 Cook: 45

  • 6cups chicken broth
  • ¼tsp saffron threads
  • 3TBS olive oil
  • ½cup onion diced
  • ½cup red bell pepper peeled, cored and diced
  • 2½tsp garlic minced
  • ½tsp smoked paprika
  • 2¼cups short grain rice such as bomba, calasparra or arborio
  • 8oz Spanish chorizo sausage sliced
  • 12oz shrimp peeled and deveined
  • 8oz mussels cleaned
  • 12oz clams cleaned
  • ¼cup frozen peas thawed
  • 2TBS parsley chopped
  • lemon wedges for garnish
  • salt and pepper to taste

Pour the chicken broth into a pot and bring it to a simmer. Stir in the saffron and ½ tsp salt. Remove the pot from the heat and let stand for 15 minutes.

Heat the olive oil in an extra-large deep skillet or paella pan (14 inches or larger) over medium heat. Add the onion and bell pepper, then cook for 4-5 minutes or until softened. Add the garlic and smoked paprika, then cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Pour in the chicken broth mixture and rice and bring to a simmer. Cover and cook over low heat for 15 minutes.

Add the sausage, shrimp, mussels and clams to the pan. Cover and cook for 15-20 minutes, or until shrimp are pink and opaque and shellfish have opened. You may need to flip the shrimp halfway through so that they cook evenly. Turn the heat to high and cook for 5 more minutes to form a crust on the bottom of the rice.

Remove the pan from the heat. Add the peas, then cover the pan for 5 minutes. Uncover the pan, add the parsley, then serve, garnished with lemon wedges if desired.

Shrimp Scallop Medley Redux

Shrimp Scallop Medley Redux

Comments 0 Comment

Yields: 2 to 3

Scott Nowell

Circa 2004: This started out with salmon, but without the couscous. I added the salmon around 2015.
I made a new version in 2025 without the salmon but added some vegetables.

  • 2sea scallops, foot removed
  • 1221-25 count shrimp, peeled and deveined
  • ½cup pearl onions, frozen
  • ½cup corn, frozen
  • ½cup peas, frozen
  • 1cup Israeli couscous
  • 1cup shrimp shells and tails
  • 1½water
  • ½tsp fish sauce
  • salt & pepper
  • butter
  • oil

Prep:

Defrost, rinse and dry scallops and shrimp dry on paper towel.

Place frozen peas, onions and corn in a microwave safe bowl. Cover and microwave for 2 minutes.

Shrimp stock:

Place shrimp shells in a saucepan and add 14 oz of water. Bring to boil and reduce to medium low heat. Bowl lightly for 10 minutes, occasionally mashing with a masher or large fork. Pour through a fine mesh strainer into heat proof container. Discard shells and rinse saucepan.

Cook couscous:

Return saucepan to heat and add 2 TBS butter. Add couscous and sauté until it is light brown, about 5 minutes.

Add shrimp stock and ½ tsp fish sauce to saucepan with couscous. Bring to boil and reduce heat to simmer. Cover and cook for 5 minutes. Remove cover and add peas, onions and corn on top of couscous. Cover and cook for another 5 minutes.

Seafood:

Heat a 12-inch skillet over medium high heat, add 2 TBS butter and melt until it foams. Add 1 TBS oil. Mix. Add shrimp and scallops to pan, spread out and cook on the first side until lightly browned, about 3 minutes. Turn seafood over and cook on the other side until lightly browned. Push to edges of pan.

Remove cover from couscous, stir to mix vegetables and dump into center of skillet. Mix gently.

Finish:

Season to taste with salt and pepper.

Serve, placing a pat of butter on top of each serving

.

Hunan Shrimp

Hunan Shrimp

Comments 0 Comment

Yield: 4

https://www.whiskaffair.com/hunan-shrimp-recipe/#recipe

Hunan Shrimp is a delicious Chinese-style preparation where juicy shrimp are coated in a hot and spicy sauce.

  • 1lb shrimp, cleaned and deveined
  • ¼cup cornstarch (divided)
  • 4TBS vegetable oil (divided)
  • 2tsp minced garlic
  • 1cup broccoli florets
  • ½cup thinly sliced celery
  • 1red bell pepper (cored, seeded and cut into ½ inch cubes)
  • ½cup chicken broth
  • 2TBS dark soy sauce
  • 2TBS oyster sauce
  • 2tsp rice vinegar
  • 1tsp honey
  • ½tsp salt
  • ¼tsp black pepper powder
  • 2tsp red chili paste

Fry the shrimp:

Transfer cleaned and deveined shrimp to a medium mixing bowl. Pat them dry using a kitchen towel.

Add 2 TBS cornstarch and toss well to coat each shrimp with cornstarch.

Heat a flat wide pan over high heat. Once the pan is hot, add 2 TBS of vegetable oil to it.

Add the shrimp to the pan and spread them in a single layer. You want the shrimp to fry not steam; hence it is important to use a wide pan. I used a 12-inch pan for one pound of shrimp. If you are scaling the recipe, then fry them in batches.

Stir the shrimp occasionally while cooking and fry until nicely browned from both sides (4-5 minutes). Remove to a plate.

Do not overcook the shrimp, otherwise, they will become chewy.

Make the sauce:

Add 2 TBS of vegetable oil to the same pan and heat over medium-high heat.

Once the oil is hot and shimmery, add garlic and sauté it for 3-4 seconds.

Add broccoli florets, celery, and red bell peppers and sauté for 15-20 seconds.

Add the fried shrimp back to the pan and mix well.

Stir together 2 TBS cornstarch with chicken broth and add the slurry to the pan.

Add dark soy sauce, oyster sauce, rice vinegar, honey, salt, and pepper, and mix well.

Note: Be careful about the extra salt. The sauces already have a lot of salt in them so add a little, taste, and add more if required.

Add red chili paste and mix well again.

Garnish the Hunan shrimp with scallions and serve hot.

Bourride, Marseille-Style Fish Stew with Aioli

Bourride, Marseille-Style Fish Stew with Aioli

Comments 0 Comment

Yield: 3 to 4

Adapted from: Saveur

A pungent garlic and olive oil aïoli both thickens and enriches this stew perfumed with saffron and white wine. Homemade aïoli thickens the broth in this satisfying Marseillaise stew made with halibut, shrimp, and white wine. This recipe first appeared in our March 2014 issue.

For the aïoli

  • 2tsp fresh lemon juice
  • 1clove garlic, minced
  • 1egg yolk, at room temperature
  • Kosher salt, to taste
  • 1cup olive oil

For the soup:

  • 2TBS olive oil
  • ½tsp fennel seeds
  • 1/8tsp cayenne
  • 1cloves garlic, crushed
  • 1leeks, white parts only, roughly chopped
  • 1onions, roughly chopped
  • 1plum tomatoes, quartered
  • 1bay leaf
  • 6oz dry white wine
  • 2cups seafood stock
  • 1cup water
  • ½lb skinless firm white fish, such as halibut or monk fish, pin bones removed
  • ½lb medium shrimp, peeled and deveined, tails removed
  • ¼tsp saffron threads
  • Kosher salt and freshly ground black pepper, to taste
  • 1TBS minced parsley
  • Toasted baguette, for serving


Make the aïoli:
Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.

Make the soup:
Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 1 cup of water, boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm, and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.

Whisk ½ cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes, ladle over fish. Garnish with parsley; serve with toasted baguette.

Shrimp with Lobster Sauce

Shrimp with Lobster Sauce

Comments 0 Comment

Yield: 1 to 2

Adapted from: Sue & Gambo

New England style with a brown sauce. Surprise, there is no lobster in this. Once upon a time it was Lobster, but was replaced with shrimp to reduce cost. In New England the sauce is brown because of added soy or dark soy sauce. In the rest of the country it is usually a white sauce.

Shrimp & Marinade:

  • 1lb shrimp
  • 1egg + 1 egg white
  • 1pinch of salt
  • 1pinch white pepper
  • 3tsp corn starch
  • 1tsp sesame seed oil

Stir-Fry:

  • ¼lb ground pork
  • 4TBS vegetable oil, divided
  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¼cup green onions
  • 1TBS black bean sauce

Slurry:

  • 2TBS water
  • 1TBS corn starch

Sauce:

  • 2cups water
  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp soy sauce or dark soy sauce


Marinating the shrimp:

In a bowl add the shrimp, egg white, salt, 1 pinch white pepper, 3 tsp corn starch and 1 tsp sesame seed oil. Mix everything together well.

Premix Sauce:

To a small bowl, add oyster sauce, sugar, soy sauce, 1 tsp sesame seed oil, and 1 pinch of white pepper. Set it aside.

Slurry:

In another small bowl, whisk together 1 TBS of cornstarch and 2 TBS water. Set it aside.

Stir fry:

Add 2 TBS of oil and add the pork to the wok and cook on high heat until the pork is fully cooked all the way through. Set pork aside.

Next add 2 TBS of oil and add the shrimp to the wok and cook on high heat until the shrimp is cooked through.

Add minced garlic, minced ginger, black bean sauce, pork, water, and stir-fry for about a minute.

Add the premix sauce to the wok and bring to a boil.

To thicken the sauce, slowly add slurry to your stir-fry until it’s the desired consistency.

Add green onions to wok and stir-fry for 30 seconds.

Optional:

Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.

Shrimp and Vegetables

Shrimp and Vegetables

Comments 0 Comment

Yield: 2 to 4

Scott Nowell

Yum. Tasty, tasty, tasty. Your choice of vegetables. Whatever you want.

Premix sauce:

  • ½cup water
  • 1spoon BTB chicken, heat and stir
  • 1-3TBS Hoisin sauce
  • 3tsp Shaoxing cooking wine
  • ½tsp sugar
  • 1TBS of oyster sauce
  • ½-1tsp sesame oil
  • 1tsp soy sauce, mix well

Shrimp:

  • 1lb large shrimp, peeled, deveined, rinsed, patted dry
  • salt & pepper, season shrimp, add
  • 1/4cup corn starch, mix well to coat shrimp

Vegetables:

  • 1carrot, peeled and sliced thinly diagonally. Precook in MW 2 to 3 minutes.
  • 4oz green peas
  • 4oz green beans, other vegetables optional, e.g.,
  • 2oz red and orange peppers, sliced thin

Stir-fry:

  • vegetable oil, divided
  • 1tsp ginger, sliced
  • 1tsp garlic, minced
  • ½onion, julienned and separated
  • 1-2scallions, cut small

Slurry:

  • 1TBS corn starch mixed with 2 TBS water

Stir fry shrimp: In a hot wok add 1-2 TBS oil and add the shrimp. Cook until browned on bottom, then flip and brown other side. About 1-2 minutes on each side. Remove to bowl.

Vegetables: If the wok is dry add a little oil. Add the garlic and ginger to the wok and stir fry for 30 seconds.

Next add vegetables to the wok, stir fry until lightly browned.

Add premix sauce to the wok and let it boil for a couple minutes.

Add slurry to thicken.

Return the shrimp back into the wok and stir everything together. Adjust seasoning.