Spicy Orange Garlic Shrimp

Recipe From: The Pioneer Woman

I doubled the sauce (and thickened it a bit) then we served over rice with salad and sugar snap peas.

Ingredients:

1 lb Shrimp (peeled and deveined)
2-4 Garlic cloves
¾ cups Orange Juice
½ tsp Ground Cayenne Pepper
1 tsp Old Bay Seasoning
3 Tbsp Salted Butter

Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two. Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well. In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker. Return the shrimp to the pan and give them a nice toss to coat them in the sauce. Allow an intermingling of souls to take place for just a few seconds and then it’s time for the fireworks.

Sweet & Spicy Shrimp

Recipe Inspired By: Our Best Bites Website
I ended up using all kinds of random things in the fridge to make the marinade...not quite what the recipe called for. Below is my version...measurements are guesses, since I was just dumping things in. I forgot to take a picture, which is unfortunate because it turned out great. We served over rice and a fresh baby spring mix with fresh pineapple.

2 lb. shrimp (raw, shelled, deveined)
1 garlic clove
3" section fresh ginger
1/2 cup Chili Garlic Sauce
1/2 cup Sweet Chili Lime Sauce (HEB brand)
1/4 cup pineapple juice
1/4 cup canola oil
1/4 cup honey
fresh-squeezed lime
1/2 tsp Kosher salt
1 tsp freshly-ground black pepper
red, yellow & orange bell peppers (chopped into 1" pieces)

Rinse shrimp in cold water and place in a large Ziploc bag. Combine all ingredients in a large bowl. Whisk thoroughly. Set aside about a cup of the marinade. Pour remaining mixture over shrimp and refrigerate for up to 48 hours.

Thread bell peppers onto a skewer and thread shrimp onto another skewers. When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they've cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink. The peppers will take longer.

Remove skewers from grill and remove shrimp from skewers. Pile them on a big ol' platter, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.

Pasta with Rosemary Shrimp Scampi

Recipe From: Martha Stewart
Easy and good flavors.

Ingredients
Coarse salt and ground pepper
12 ounces spaghetti noodles
1 lb large shrimp (peeled and deveined)
3 tbsp olive oil
2 garlic cloves (minced)
2 tbsp fresh rosemary (coarsely chopped)
1/4 tsp red-pepper flakes
1 tbsp fresh lemon juice

In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to a hot skillet with cooling oil. Cook, remove and set aside. In same skillet, heat more oil and add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden. Remove from heat; return pasta and shrimp to skillet. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

Szechwan Chicken & Shrimp

Recipe From: Argo Cornstarch Cookbook

We used a bunch of different colored peppers...really good!

Ingredients:
8 oz chicken (cut into strips)
8 oz large, raw shrimp (peeled & deveined)
2 tbsp cornstarch (divided)
1 tbsp ginger (minced)
2 cloves garlic (minced)
1/2 tsp crushed red pepper
1/2 cup chicken broth
2 tbsp rice wine vinegar
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp corn oil
1-3 green, red, orange or yellow bell peppers (cut into thin strips)
1/2 cup peanuts

Toss chicken and shrimp in medium bowl with 1 tbsp cornstarch, ginger, garlic and crushed red pepper. Coat lightly and set aside. Mix chicken broth, vinegar, oyster sauce, sugar and remaining 1 tbsp cornstarch in a small bowl, set aside. Heat oil in skillet. Add chicken and shrimp mixture and stir-fry for 2-3 minutes or until chicken is no longer pink. Add pepper strips and stir-fry 2 minutes. Add peanuts and stir-fry 1 minute. Stir chicken broth mixture until blended, then pour into skillet. Stirring constantly, bring to a boil for 1 minute. Serve with rice.

Honey Walnut Shrimp

Recipe From: Blog Chef
Back in my working days, our sales team would often go out to lunch after Monday morning sales meeting. One of our favorites was a hole-in-the-wall Chinese Restaurant. We always order Walnut Shrimp.

Ingredients:
1lb large shrimp (peeled and deveined, with tails removed)
1 cup water
2/3 cup white sugar
½ cup walnuts
4 egg whites
2/3 cup cornstarch
¼ cup mayonnaise
2 tbsp honey
1 tbsp canned sweetened condensed milk
1 cup oil (for frying)

In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels. In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.

Shrimp Stir Fry with Snow Peas & Coconut Curry Sauce

Recipe from My Kitchen Cafe

Next time I would delete the bean sprouts...I think they brought the wrong texture.

Stir Fry Ingredients:
1 recipe Coconut-Curry sauce (below)
1 pound shrimp (peeled and deveined)
2 tsp soy sauce
2 tbsp vegetable oil
1 bell pepper (cored, seeded, and sliced)
8 ounces snow peas (strings removed)
1 cup bean sprouts (would delete)
3 garlic cloves (minced)
1 tbsp fresh ginger (grated)

Coconut Curry Sauce Ingredients:
1 can coconut milk (I used reduced fat)
1 1/2 tbsp fish sauce
1-2 teaspoons red curry paste
2 tsp light brown sugar
2 tsp cornstarch

Combine the sauce ingredients in medium bowl and set aside.

Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.

Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Add additional cornstarch/water mixture to get desired thickness. Stir in cooked shrimp. Serve immediately.

Shrimp Scampi

Recipe From: Kitchen Cafe Blog

Ingredients:
Canola/vegetable oil
Salt
6 tbsp butter
5 tbsp olive oil
9 cloves garlic (minced)
1 lb large shrimp (peeled and deveined)
1/2 tsp freshly ground black pepper
1 tbsp salt
1/3 cup parsley (chopped)
grated zest of 1 lemon
1/4 cup lemon juice (freshly squeezed)
1/2 lemon (thinly sliced into rounds)
1/4 tsp red pepper flakes
12 ounces linguine

Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes. Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic. Saute for 1 minutes. Don't burn the garlic. Add the shrimp, 1 tablespoon salt and pepper and saute just until shrimp turns pink, five minutes. Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.

Steamed Asparagus with Butter and Lemon
1/2 pound fresh asparagus
Salt and pepper
2-3 tablespoons butter
1 tablespoon (approx.) lemon zest
1 tablespoon (approx.) freshly squeezed lemon juice

Trim washed asparagus by snapping off approximately the bottom two inches of stem. Steam the asparagus for five minutes (I used my simple steamer set in a pan of 2-3 inches of boiling water). Meanwhile, melt butter in a skillet. When asparagus is finished steaming, transfer to skillet and add the lemon zest and lemon juice. Heat through and serve.

Shrimp Enchiladas

Recipe From: mykitchencafe.blogspot.com

I am loving enchiladas lately. This recipe is really, really good. We halved the recipe in an 8x8 dish and got 7 enchiladas, which is just enough for us.

Ingredients:
1/2 cup sweet red pepper (chopped)
1/2 cup green pepper (chopped)
1/2 cup onion (minced)
2 tbsp butter
1/2 tsp oregano
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
3/4 cup whipping cream (I use less of this & more FF sour cream)
1 tbsp flour
3 cups Monterrey Jack cheese (shredded)
1/2 cup sour cream (I use fat free)
2 tbsp butter
1 1/2 pounds shrimp (peeled and deveined)
1/2 cup onion (chopped)
2 cups ripe tomatoes (chopped)
8 (9-inch) flour tortillas (I use Guerrero fajita size)

Saute red pepper, onion and green pepper in butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.

Shrimp & Corn Pasta

Recipe From: Parents Magazine

I grilled the tomatoes, corn and shrimp on the BBQ...the recipe says otherwise.

Ingredients:
1 lb shrimp
4 corn on the cob
6 plum tomatoes (I used a dozen grape tomatoes)
1 box bow tie pasta
3 tsp olive oil (divided)
1 cup chicken broth
1/2 cup heavy whipping cream
1 tsp chipotle-pepper sauce (I used chipotle tabasco sauce)
3/4 tsp salt (divided)
1/4 tsp pepper
cilantro

Heat grill. Skewer the tomatoes and shrimp and brush with olive oil and sprinkle with salt. Add corn on the cob, tomatoes and shrimp to the grill. Grill until charred and cooked through. Cook and drain pasta. Cut kernals from corn on the cob, dice tomatoes (don't need to dice if you used the small grape tomatoes) and peel shrimp. Add chicken broth to the empty pasta pot and bring to a boil. Add corn, pepper, cooked pasta, diced tomatoes, cream, chiptole sauce and salt. Toss pasta with grilled shrimp. sprinkle with chopped cilantro.