Tag Archives: Shrimp

Shrimp with Bow Tie Pasta Salad

Posted by Brenda K. Agresta in Summer Salads and tagged with , , , ,

Shrimp and Bow Tie Pasta

We’ve had a relatively cool summer here in the Midwest this year, but today the heat is on with temperatures soaring into the 90’s. Warm temperatures are more than welcome after the winter we had, and on days like these, there is nothing better at mealtime than a cold pasta salad. This kicked-up shrimp salad is both spicy and refreshing and perfect for lunch or dinner on a hot summer day. Serve it with cold melon and a tall glass of ice tea for a true southern experience.

Shrimp with Bow Tie Pasta Salad

adapted from DeepSouthDish.com

Ingredients for the Salad:

  • 1/2 pound of dry farfelle (bow tie) pasta
  • Splash of olive oil
  • 1/2 cup of chopped Vidalia, or other sweet onion
  • 1/2 cup of chopped green bell pepper
  • 1/2 cup of sliced celery
  • 3/4 cup of sliced black olives
  • 1 pound of  seasoned boiled shrimp  
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 to 1/2 teaspoon of your favorite Cajun or seafood seasoning to taste  (I used Old Bay)
  • 1/4 teaspoon Lawry’s seasoned salt, or to taste.
  • 1 pint grape tomatoes, quartered.
  • 1 tablespoon of chopped fresh parsley. You can use dried parsley if you do not have fresh on hand.

Ingredients for the Dressing:

  • 2/3 cup of mayonnaise
  • 1/8 cup of olive oil
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of spicy mustard
  • 1/4 cup of milk

If using frozen shrimp, thaw and boil according to Crab and Shrimp Boil package directions. (I used Zatarain’s) After cooking, drain and run under cold water to stop from cooking further. Peel cooled shrimp and if using jumbo shrimp, cut in half.

Following package directions, cook pasta to the al dente stage. Drain and add a splash of olive oil, tossing to coat and prevent sticking. Set aside to cool.  Prepare onion, bell pepper, tomatoes and celery.

When pasta has cooled, transfer to a large mixing bowl.  To the pasta, add the shrimp, chopped vegetables, parsley and black olives. Toss to combine. Add seasonings, taste and adjust if needed. 

Prepare the dressing. In a small mixing bowl or 2 cup sized measuring cup, add the mayonnaise, olive oil, vinegar and mustard. Whisk until well blended. Add in the milk and continue to whisk until smooth. Pour over the pasta and blend well. Cover and refrigerate for several hours or overnight.

Pesto, Pasta, Shrimp and Asparagus

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , , , ,

Pesto Pasta 3

Pesto and pasta is a great combination and during the summer months I love to make fresh pesto with basil from my garden. But summer is still months away and with asparagus in season and so reasonably priced at the grocery store, this recipe wouldn’t wait. A store bought jar of pesto works just fine for this lemony fresh pasta creation and saves time in the kitchen too.

Pesto, Pasta, Shrimp and Asparagus

Inspired by recipe for Pasta, Shrimp, Asparagus and Basil
Good-Housekeeping, May 1994 issue

You will need:
8 oz. spaghetti
1/3 cup store bought pesto
1/4 cup fresh lemon juice
1 lemon sliced
1 tablespoon olive oil
1 lb. asparagus, cut on the diagonal, into two inch pieces
1 lb. large shrimp, shelled and deveined
1/8 teaspoon crushed red pepper or more if you like the heat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook pasta according to package directions.
Add olive oil to a large non skillet over medium heat. Season the shrimp with salt, black and red pepper and sauté until pink, just for about 3 minutes per side. Do not overcook. Remove shrimp from pan and set aside.

Add asparagus to pan and cook until crisp tender. Add lemon juice.
Drain spaghetti and add to asparagus. Toss with pesto. Add shrimp back in with lemon slices and toss again.

Makes 4 servings.

Pesto Pasta Shrimp and Asparagus2

To make fresh Pesto add the ingredients listed below to a food processor or blender and process until smooth.

1 cup packed fresh basil leaves
2 garlic cloves
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt

Shrimp and Grits

Posted by Brenda K. Agresta in Dinner Ideas and tagged with ,

Shrimp and grits 1

Mardi Gras is in full swing down south, and while I live in the midwest,  I am a southern girl with vivid childhood memories of chasing parade floats down the streets of Mobile Alabama hoping to catch a moon pie and some peanut butter taffy. So I’m paying homage to this southern tradition and celebrating with a dish that truly symbolizes all that is southern fare- Shrimp and Grits.

There are many variations but my version is based on Bobby’s Dean’s lighter remake of his mom’s recipe. Though I did feel the need to add the butter and cheese back in, mine is still less calories than Paula’s original. Serve with hot, fluffy biscuits and say “hi y’all”.

Shrimp and Grits  (inspired by Bobby Dean’s recipe)

Serves 4

For the sauce:
1/4 cup turkey bacon, diced
2 teaspoons olive oil
1  medium onion, diced
1/2 green bell pepper, seeded and diced
16 large shrimp, peeled and de-veined
3 garlic cloves, minced
1 (14 1/2-ounce) can petite-cut diced tomatoes
1/4 cup dry white wine
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup low fat half-and-half

Sauté bacon in a nonstick skill until crisp. Remove and set aside. Add olive oil to the skillet and sauté the onion and green pepper until tender.

Add the shrimp and garlic and cook just until the shrimp turn pink. Remove shrimp and set aside.

Deglaze the pan with the wine, then add in the tomatoes, hot sauce and 1/2 teaspoon salt. Bring to a boil then reduce heat and simmer for 10 minutes. Sauce will thicken.

Add the bacon and shrimp back in; add half and half and bring back up to a low simmer.

For the grits:
3 cups water
3/4 cup uncooked quick-cooking grits
1 tablespoon butter
1 tablespoon chopped fresh chives or scallions
1 cup shredded fontina cheese
1/2 cup shredded cheddar

In a medium saucepan, bring water to a boil, stir in grits and butter. Lower heat and simmer partially covered, stirring often until thickened, about 5 minutes. Add cheese and stir in until combined. Remove from heat. Serve grits in bowls and top with the shrimp and sauce. Garnish with scallions or chives and cheddar cheese, if desired.

shrimp and grits close up

 

Chipotle Shrimp Chowder

Posted by Brenda K. Agresta in Dinner Ideas and tagged with ,

Chipotle Shrimp Chowder

Chowder cover

Inspired by Smokey Corn Chowder with Shrimp from Bev Cooks and Smokey Corn Chowder from Real Simple

Having grown up on the Gulf coast of Alabama, I’m very fond of seafood, to say the least. Whenever I go home for a visit, I eat it non-stop, boiled, sautéed and fried-you name it. So I was so happy to find frozen shrimp at my local grocery store caught down in good ole Bayou La Batre. I had recently made gumbo, so I started the search for something different.

A while back I tried the Smokey Corn Chowder recipe that I had pinned from “Bev Cooks” and it was awesome. Her recipe is just for two, which worked out great. This dish was a big hit but it occurred to me that potatoes would be a good addition, giving the chowder a hearty, thicker base. Today I’d like leftovers, so between the two recipes I made some adjustments and created my own version.

I haven’t been successful in finding smoked paprika in the grocery store so in searching for a substitute I decided on Chipotle peppers in adobo. I love it’s intensely smoky flavor and it gave my chowder just the right amount of kick.

chowder 2

This recipe makes 4 main course portions or 6 first course portions.

6 slices bacon cut into 1/2 inch pieces
1 large sweet onion chopped
2 cloves minced garlic
1 Chipotle Pepper minced and 1 teaspoon Adobo Sauce
3 cups frozen corn
2 cups small diced potatoes
3 cups chicken or vegetable broth
1 cup half and half
One pound (21-25) large shrimp, cleaned and deveined, tails removed. Cut all but 4 of the shrimp in half (or 6 if serving as first course)
Salt and pepper to taste
Cilantro or parsley for garnish

chowder 3

Heat a large dutch oven or soup pot over medium heat. Add the bacon and sauté until crisp. Remove and drain on a paper towel. Pour off all but 2 tablespoons of the drippings. Add shrimp and cook just until no longer pink (do not overcook). Remove shrimp. Add onions and sauté until translucent.
Add the garlic and sauté for just a minute being careful not to burn. Turn up the heat and add the corn, potatoes and chipotle pepper and adobo, broth and half and half and bring to a simmer. Continue to simmer for 15- 20 minutes until the potatoes are tender. Don’t be alarmed if the half and half appears to be curdled.
Transfer 2 cups of the chowder to a blender. Puree just until you get a smooth, thick consistency. Return to pot and add salt and pepper to taste. Add cut shrimp just before serving. Serve in soup bowls and garnish each with the bacon and a whole shrimp and cilantro.

Chowder 4