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Tag Archives: shrimp

Crunchy Dilled Shrimp Salad

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I’ve been making this shrimp salad for several years and especially enjoy it in the spring and summer because it is light and bright. I love the crisp crunch from the water chestnuts and the nutty crunch from the cashews. The dill & lemon balance the slightly sweet taste of the dressing and pair perfectly with the shrimp. I usually serve it on a slice of toasted bread as an open-faced sandwich so I can enjoy the visual appeal of the pretty salad while I eat it.

I omitted the cashews from this batch and decreased the dressing to 1/3 cup, which saves 50 calories per serving.

Crunchy Dilled Shrimp Salad

Printable Recipe
Printable recipe with picture

1 (12 oz) bag frozen cooked shrimp, thawed and tails removed
1 (8 oz) can water chestnuts, drained
1/4 c cashews
1/2 c light Miracle Whip
3 T chopped fresh dill or 1 T dried dill
2 t lemon juice
3/4 t garlic powder
1/8 t salt

Roughly chop the shrimp, water chestnuts & cashews and mix in a medium bowl with all other ingredients. Serve immediately. If you will be serving later, omit the cashews and refrigerate. Stir them in just before serving so they will still be nice and crunchy.

Makes 4 servings.

Nutritional Info (per serving): 187 cal, 7 g fat, 177 mg cholesterol, 560 mg sodium, 12 g carbs, 1 g fiber, 20 g protein.

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Shrimp & Scallop Scampi with Linguine

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My friend, Suzie, shared this recipe with me, which she got from The Quarterdeck restaurant in Cape Cod, MA via The Food Network.  That’s a lot of vias, but I’m glad it made its way to my kitchen!  It is a delicious meal, and you really will feel like you’re eating at a fine restaurant when you dig in!

shrimp-scallop-scampib-4-6-10

Shrimp and Scallop Scampi with Linguine
Printable recipe
Printable recipe with picture

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.

Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.

Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.

Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

Veronica’s Notes: If you buy frozen scallops, you will not have to remove any foot muscles–they are ready to cook.  I used a pound of regular sized shrimp in place of the jumbo, chicken broth in place of the wine, 1 1/2 T dried basil in place of the fresh and served with roasted asparagus on the side.

Recipe Source: The Food Network

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Shrimp & Bacon Ranch Pizza


I was scrolling through my blog and came to realize out of the last 12 postings, only two recipes have been for non-sweets.  Sweets are my forte, but I figured a dinner recipe was long over-due, and have I got a doozy for you!

A couple MySpace friends inspired this one.  Through MySpace, I’m connected to a great network of women who love to cook and are so supportive and fun.  Kim, the one responsible for hooking me up with most of my foodie friends, posted a recipe for Chicken Bacon Ranch pizza yesterday that had me drooling over my keyboard.  I’d been wanting to make a pizza that my friend Suzie posted on her blog that had shrimp on it, so I decided to meld the two recipes into one.  So here it is, the final masterpiece.  And it would be just as good with chicken, which I plan to make next.

Shrimp and Bacon Ranch Pizza
I made this in a large 14” pan so if you’re making a smaller pizza, adjust the ingredients accordingly.

Ingredients
Your favorite pizza dough (I used an entire recipe of Wolfgang Puck’s dough)
¾ c ranch dressing, divided (I used homemade—the bomb!)
½ t dill (dried)
8 oz. shredded mozzarella cheese
6 oz. frozen cooked salad shrimp, thawed
1 T. extra-virgin olive oil
1 clove garlic, minced
8 slices bacon, cooked and crumbled (I used turkey bacon)
½ cup chopped grape tomatoes

Directions
Heat oven to 350°F. Fit dough onto a pizza pan sprayed with cooking oil and bake for 7 minutes. While it’s baking, stir the dill into the dressing. Remove the crust and set oven temperature to 450 degrees. Spread ½ cup dressing over the crust, then sprinkle the mozzarella over it. No need to wait until the oven has preheated, just pop it in for 5-10 minutes, or until the cheese is melted. While it’s baking, mix the shrimp with olive oil and garlic until coated.

Remove pizza from oven. Top pizza evenly with shrimp, bacon and tomato, then drizzle the remaining dressing over everything. Return to oven; bake an additional 5-7 minutes or until shrimp is thoroughly heated. Cut & serve warm.

Nutritional Info per 1/8 of recipe (based on the same ingredients I used. You can lighten it up by using less cheese & light mayo in the dressing.): 440 cal, 23g fat, 38g carb, 18g protein.

Recipe inspired by Kim and Suzie

This recipe is entered in the Foodista Best of Food Blogs Cookbook contest. Click on the box to vote! :)

Shrimp Tacos

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This is a wonderfully light summer meal that has the feel of gourmet without the fuss.

Shrimp Tacos with Spicy Corn on the Cob
Printable recipe

Salsa
1 1/2 cups seeded, chopped tomato
1 cups seeded, chopped cucumber
1/3 cup thinly sliced scallions
1/4 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt

Filling
8 oz green beans, trimmed
1 tsp fajita seasoning, divided
1 lb medium to large shrimp, peeled & deveined
1 tbsp olive oil

8 6-inch corn tortillas

Corn
4 corn on the cob in the husk
few spritzes of fat-free butter spray
few dashes ancho chile pepper

Directions
1. Combine salsa ingredients & set aside.
2. Heat oil in a large skillet on medium-high.  Toss rinsed green beans with 1/2 tsp of the fajita seasoning in a bowl and add to the skillet.  Cook, stirring occasionally, for five minutes.
3.  Meanwhile, toss the shrimp with the remaining 1/2 tsp seasoning  and put the corn on the cob in the microwave with the husks still.  Cook them on high for eight minutes.
4. Add to the shrimp to the skillet after the green beans have cooked for 5 minutes and cook another five minutes or until the shrimp are no longer opaque.
5. Shuck the corn, leaving the husk on the end to use as a handle.  Spray with butter & sprinkle with a light dusting of ancho chile pepper (adjust to suit your heat preference).
6. Heat the tortillas: Wrap the stack in a fairly damp paper towel and microwave on high for 80 seconds (a good rule of thumb when heating tortillas in the microwave is 10 seconds per tortilla).
7.  Assemble the tacos: Divide shrimp-and-bean-mixture between warm tortillas and serve with salsa & an ear of corn on the side.

Serves 4


For those of you without a kitchen scale, this is what 8 ounces of green beans (and me with a hormonal lip zit) looks like.

Raw Swimps


Happy Swimps

I hate cucumbers so I didn’t expect to like this salsa, but it blew me away!  I couldn’t believe something so simple could be so good.  I plan to use it in many a dish to come!

Recipe source: Adapted from Ladies’ Home Journal May 09

Linked with Life in the Slow Lane for BSI: Salsa.

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