Skinny Bang Bang Shrimp Recipe

INGREDIENTS
• 1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
• 10 skewer sticks (optional)
• 3 T chobani plain greek yogurt
• 3 T chopped green onion, plus more for garnish
• 1½ T sweet chili sauce (I used Franks brand)
• ½-3/4 T sriracha sauce




INSTRUCTIONS
1. (If you're grilling on a grill, be sure to soak wooded skewers a couple minutes in water to avoid burning)
2. combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside. (if you want to make the sauce a bit thicker, do 2 T yogurt and 1 T light mayo)
3. place 5 shrimp on each skewer
4. If shrimp are raw:
5. grill on each side for 2-3 minutes, until opaque and cooked through
6. If shrimp are pre-cooked:
7. Place shrimp skewers on a baking sheet and bake at 350 for 5-10 minutes
8. Brush each hot skewer liberally with the sauce, on both sides
9. serve immediately

Market Fresh Shrimp Ceviche

This is a great appetizer or quick prepped meal that you can do when you have 20 mins and throw in the fridge for later. I like this with corn chips but i have also had it with lettuce and cor tacos and it is really, really good!

Ingredients

• 4 medium tomatoes, diced
• 1 medium red onion, diced
• 1 jalapeno pepper, diced*
• 1/2 bunch fresh cilantro, chopped
• Juice of 2 limes
• 1 pound of shrimp—cooked, deveined, detailed, and chopped

Directions

Mix it all together, and set in the refrigerator to chill for at least 2 hours.

And, um, yeah. That’s all there is to it! Don’t you love how simple this is?!

Oh, and be sure to serve your ceviche with some fresh chips! Or, if you’re not a chips kinda-person, you can munch this ceviche down with some romaine lettuce leaves, instead.

Spicy Beer Shrimp Recipe

Spicy Beer Shrimp

This recipe is a great recipe I found online for cooking with shrimp and beer. I have tried this with craft beer types as follows: stouts, lagers, IPA’s, and cream ale. Personally I thought the lightness of the lager and cream ale were the best they gave you a little bit of flavor and did not attribute the hoppiness that threw in a weird but delightful new flavor.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 cup chopped onion (roughly 1 small onion)
• 2/3 cup beer
• 2 tablespoons tomato paste
• 1/4 cup sweet chili sauce (homemade or store bought)
• 1 tablespoon fresh cilantro or 1 teaspoon dried cilantro
• Few pinches of cayenne pepper (optional)
• 1 pound raw shrimp*, peeled, deveined, and patted dry
• Cooked rice or baked sweet potato, for serving

Instructions

1. In a large skillet, heat the oil and butter until melted. Add onion and cook until soft, about 5 minutes. Add the beer, tomato paste, sweet chili sauce, and cilantro. Bring to a boil. If you want more heat, add a few pinches of cayenne pepper.
2. Once boiling, add the shrimp in a single layer without crowding the pan. Cook for 3 minutes. Flip then cook another 3 minutes or until the shrimp is pink, cooked through, and curled up (you may need to cut a test one since it'll be hard to tell with the sauce). The timing may vary depending on your size of shrimp. Serve on top of rice or baked sweet potato.

Garlic Butter Shrimp & Quinoa!

Garlic Butter Shrimp & Quinoa!

Ingredients

1 tablespoon olive oil

½ cup finely chopped onion

5 teaspoons minced garlic, divided

2 cups uncooked quinoa

1 teaspoon chili powder, divided

4 cups vegetable or chicken broth

6 tablespoons salted butter, divided

1 pound raw tail-on shrimp

salt and pepper to taste

fresh parsley for serving

fresh lemon juice for serving

Instructions

Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.

While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.

Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).

Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Honey Ginger Grilled Salmon!

Honey Ginger Grilled Salmon!

Ingredients:

1 teaspoon ground ginger

1 teaspoon garlic powder

1/3 cup reduced sodium soy sauce

1/3 cup orange juice

1/4 cup honey

1 green onion, chopped

1 1/2 lbs salmon fillets

Directions:

In a large self-closing plastic bag, combine first six ingredients; mix well.

Place salmon in bag and seal tightly.

Turn bag gently to distribute marinade.

Refrigerate 15 minutes or up to 30 minutes for stronger flavor.

Turn bag occasionally.

Lightly grease grill rack.

Preheat grill to medium heat.

Remove salmon from marinade; reserve the marinade.

Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.

Brush with reserved marinade up until the last 5 minutes of cooking time.

Discard leftover marinade.

Bonefish Grill’s Bang Bang Shrimp!

Bonefish Grill’s Bang Bang Shrimp!

Ingredients:

1 lb shrimp, shelled and deveined smaller shrimp works best

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

3-5 drops hot chili sauce, just a few drops

1/2-3/4 cup cornstarch, to coat the shrimp in

Directions:

Mix mayo and sauces for coating.

Bread shrimp in cornstarch

Deep fry the shrimp until lightly brown.

Drain on paper towel, put shrimp in a bowl and coat with the sauce.

Serve in a lettuce lined bowl, top with chopped scallions.

Blackend Salmon with Vegtable Fried Rice

 

Blackened Salmon with Vegetable Fried Rice

Salmon

Ingredients

• 1 tablespoon paprika
• 1 tablespoon cayenne
• 10 sprigs fresh thyme, washed, leaves removed and chopped
• 1 tablespoon freshly chopped oregano leaves
• 1 teaspoon kosher salt
• 4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
• 3 to 4 tablespoons canola oil
• 2 lemons, zested and juiced

Directions

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.

Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately

Rice

Ingredients:

• 2 tablespoons oil for stir-frying
• 1 teaspoon minced fresh ginger
• 1 medium onion, diced
• 1/2 cup frozen corn or peas
• 1/2 red bell pepper, deseeded, diced
• 3 1/2 cups previously cooked scented rice
• 2 teaspoons soy sauce or to taste, or thick soy sauce, vegetarian oyster sauce, or a combination
• Black pepper, to taste
• 3/4 cup cashews
• 1 green onion, finely chopped
• Salt to taste, optional

Preparation:

Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.

Push the onion to the sides of wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute.

Add rice in middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It's generally not necessary though, since the rice is already cooked and just needs to be heated through).

Stir in soy sauce, and pepper. Stir in cashews. Stir in green onion. Taste and add seasoning if desired.

Beer Battered Fish Taco's With Baja Sauce

Beer Battered Fish Taco's With Baja Sauce

BAJA SAUCE:

1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons Mexican seasoning
1 small jalapeño pepper, seeded & diced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro

TACOS:
1 pound firm white fish fillet, cut into 1 1/2-inch pieces
1 (12 ounce) bottle Mexican beer
1 Tablespoon Mexican seasoning
vegetable oil
1 cup flour
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon baking powder
1 cup Mexican beer
1/2 teaspoon hot sauce
12 fresh corn tortillas, warmed
1 medium lime, cut into wedges
3/4 cup shredded queso blanco or Monterey Jack cheese
3 cups shredded green cabbage
1/2 red onion, cut into strips

Directions:

1. Prepare Baja Sauce: Combine all ingredients; stir well. Refrigerate until ready for use.

2. Place fish in a heavy-duty large plastic ziploc bag. Combine bottle of beer and Mexican seasoning in a bowl. Pour into ziploc with fish; seal and chill 2 to 3 hours.

3. Pour oil to depth of 1 1/2-inches in a deep skillet or Dutch oven. Heat oil to 360° F.

4. In a medium bowl, combine flour, salt, sugar and baking powder. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.

5. Cook fish in batches about 4 minutes, or until done. Drain on paper towels.

6. Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Drizzle with baja sauce and serve immediately.

Garlic Shrimp Scampi with Spaghetti

Garlic Shrimp Scampi with Spaghetti 

1 lb. spaghetti or spaghettini
2-4 Tbsp. extra-virgin olive oil or canola oil
2-4 Tbsp. butter
1 lb. raw, tail-on, peeled and deveined large shrimp
5-6 large garlic cloves, finely crushed or grated
1/2 cup dry white wine
pinch red chili flakes
small handful of flat-leaf parsley

Cook the pasta according to package directions. 

Meanwhile, heat the oil and butter in a large, heavy skillet set over medium-high heat.
Sauté the shrimp, turning over as needed, until just cooked through; transfer to a bowl. Add the garlic to the pan and cook for a minute, then add the wine and chili flakes.

Return the shrimp to the pan, heat through and toss with pasta and parsley. Serves 4.

Shrimpacado with Roasted Corn Salad!

Shrimp, Avocado & Roasted Corn Salad

Total Time: 10 minutes

Yield: 2 Servings

Ingredients

Salad Ingredients:

• 2 ears of sweet corn, shaved off the cob
• 3 strips of bacon, diced
• 1/2 lb. large shrimp, peeled with tails on or off
• 4 cups chopped Romaine lettuce
• 1 avocado, peeled, pitted and diced
• 1/3 cup grated Fontina cheese (optional)
• buttermilk pesto dressing (recipe  below
• Buttermilk Pesto Dressing Ingredients:

• 1/2 cup buttermilk
• 1/2 cup mayo or Greek yogurt
• 1/4 cup pesto
• 1 small shallot, minced
• 1 Tbsp. lemon juice
• pinch of salt and pepper, to taste