I am most definitely a lover of food and all of it’s magnificence! Nothing beats the smell of a freshly prepared dish on your stove or in your oven. I adore a good seafood recipe so of course I just HAD to share with you this remarkable recipe for shrimp scampi that I got from the Food Network! This shrimp scampi recipe is a BLAST of wonderful flavor that the whole family can enjoy!

Shrimp Scampi

Ingredients:

2lbs of shrimp still in it’s shell
3Tbsp olive oil
2Tbsp of dry white wine
Salt & black pepper
1 1/2 sticks (about 12Tbsp) of butter
4tsp garlic (minced)
1/4cup of shallots (minced)
3Tbsp parsley leaves (minced)
1tsp rosemary leaves (minced)
1/4tsp crushed red pepper flakes
1tsp lemon zest
2Tbsp lemon juice
1 XL egg yolk
2/3cup of panko (Japanese dried bread flakes)
Lemon wedges used for serving

Directions:

Preheat your oven to 425 (F)

Peel, devein, and butterfly your shrimp (make sure to leave the tails on). Place shrimp in mixing bowl and toss them gently with your olive oil, 2tsp salt & 1tsp pepper and wine. Set aside on countertop while you make your butter and garlic mix.

Take a sm bowl, and mash your butter with the parsley, rosemary, garlic, red pepper flakes, shallots, lemon juice and zest, panko, egg yolk 1/2tsp salt, and 1/4tsp pepper until well blended.

Start from the outer edge of your 14in oval shaped gratin dish and arrange the shrimp cut side down so that they all touch the bottom of the dish with their tails curling up and towards the middle of the gratin dish. Pour the marinade over the shrimp. Spreading the butter mixture evenly atop the shrimp. Place in the oven and bake for about 10-12min (until it is hot and bubbly). If you would like to brown the top, place it under the broiler for about 1min. Serve it with your lemon wedges and enjoy!

Resources:

The Food Network

1/4cup of canola oil
8cups of “Cajun Trinity” (diced sweet onion, bell pepper & celery)
2Tbsp of garlic
28oz can of Rotel
8cups of chicken stock
1Tbsp of salt
1Tbsp of Tony Chachere
3lbs of cut okra
2qt Water
5 bay leaves
2 sticks of butter
1cup of flour
2lbs of crab meat
3lbs of Lg shrimp (peeled)

http://www.CajunCookingTV.com/ -

Seafood Gumbo from the Cajun Recipes collection at Cajun Cooking TV.

Duration : 7 min 52 sec

One of my favorite take out dishes is Shrimp Fried Rice. That’s why I just HAD to pin this recipe when I saw it a while back. One night I had some leftover rice and I needed to figure out something quick for supper. I just knew this would be PREFECT!

Shrimp Fried Rice

Ingredients:

1lb of peeled and deveined shrimp (raw)
1tsp of salt
Black pepper
1tsp of cornstarch
2Tbsp of vegetable oil (divide into 2 1Tbsp amounts)
3 beaten eggs

2 stalks of minced green onions
4cups leftover rice (make sure not to use fresh rice!)
3/4cup of frozen peas and carrots (make sure to defrost)
1Tbsp of soy sauce
Sesame oil

Directions:

Take a med sized mixing bowl and combine your shrimp, pepper, salt and cornstarch. Toss well to  get a good coat for your shrimp. Let it sit at room temperature for about 10min. Heat a large wok or skillet over on high. If a drop of water sizzles and evaporates, then your pan is hot enough. Next you need to add 1Tbsp of the oil. Swirl your oil to evenly coat the pan.

Add shrimp to a hot pan and spread the shrimp out so that they are all touching the pan’s surface. (Two batches made need to be done to ensure that they are all cooked evenly.) Let the shrimp cook untouched for 30sec.

Next, flip your shrimp over and let them cook for another 30sec so the shrimp are about 80% cooked. Take the shrimp out and set aside on a plate.

Lower the heat for pan to med. Add your eggs to the pan and scramble. When the eggs are almost cooked through. Then remove them from the pan to the same plate you have the shrimp on.

Wipe the pan clean and return to a high heat. Add your remaining 1Tbsp of oil, swirling to coat once more. Once your oil is very hot, add green onions to the pan and cook until you can smell them (about 15sec). Add rice to the pan and mix well with the green onions. Spread the rice out evenly in the pan and let it cook without stirring until you hear the rice sizzle (about 1-2mins). Toss the rice a little with your spatula, and again spread it out again in the pan.

Take the soy sauce and drizzle over the rice, and toss the rice again. Add your peas and carrots, the shrimp and eggs (cooked), and the sesame oil to your pan. Toss all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.

Resources:

Simply Recipes

Chinese Food About .Com

Big Daddys Seafood Market Healthy Eating Lemon Garlic Shrimp And Vegetables

Healthy Eating Recipe: Lemon-Garlic Shrimp & Vegetables

One of my favorite dishes is shrimp scampi. This is a healthy variation of this dish. Eating healthy does not have to taste bad. When you eliminate the butter and substitute vegetables and seasonings you can have a meal that is easy to create, tastes good and is healthy for you. You can serve over linguine, whole wheat couscous or quinoa.

Serving amount: 4

Prep time 35 minutes

List of Ingredients

4 full teaspoons of extra virgin olive oil, split up

2 Nice large bell peppers, I prefer red, diced

2 lbs of asparagus. Cut into 1 inch lengths

2 teaspoons of freshly grated lemon

One half a teaspoon of salt, divided

5 whole cloves of garlic minced up

1 lb of uncooked shrimp count of 26 – 30 per lb. Devein and peeled

1 cup reduced-sodium chicken broth

1 teaspoon cornstarch

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

Directions:

1. Heat the 2 teaspoons of oil inside a large sized non-stick skillet or pan using medium to high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Nutrition Facts
Calories 226, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 174 mg, Sodium 514 mg, Carbohydrate 14 g, Fiber 4 g, Protein 28 g, Potassium 670 mg. Daily Values: Vitamin A 80%, Vitamin C 210%, Iron 25%. Exchanges: Vegetable 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

Resources:

American Heart Association

About.com: Longevity – The Best Type Of Fish

Duration : 0:7:49

Expert: Karen Griojoryants
Bio: Chef Karen got his training at Glendale Community College, and he then went on to work as a 4-star Chef for the Hilton Hotels.
Filmmaker: Nili Nathan

Duration : 0:0:58

http://www.cookingwithateya.blogspot.com

Here Is All The Ingredients
1 Box Spaghetti
2 Bertolli Alfredo Garlic Sauces w/Aged Parmesan Cheese
2 Can Rotel Tomatoes (Mild & Original)
Zummo Sausage (Comes in a pack of 6)
Onion
Bell Pepper
3lbs Shrimp
1 Can Chicken Of The Sea Lump Crab Meat
1 Claw Crab Meat

**Please Note You Can Add Chicken, Fajita Meat to this dish**

Seasoning Tony Chachere, Salt & Black Pepper

Thanks for watching and check out my cooking blog for more

http://www.cookingwithateya.blogspot.com

Love You Guys!!!

Duration : 0:9:36

Expert: Sven Robinson
Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish.
Filmmaker: Christian Munoz-Donoso

Duration : 0:1:24

Duration : 0:9:15

Duration : 0:5:31