Category Archives: Shrimp

National Shrimp Scampi Day

I love shrimp scampi. In honor of today’s celebration, I’m re-posting my version, which I call shrimp campy because I serve it over zucchini “pasta.” 🙂 You’ll need a spiral vegetable slicer for this one.

RECIPE

Hasty Tasty Shrimp “Campy”

Serves 2

Ingredients:

  • 2 medium zucchini, spiral-cut into noodles
  • 3 cloves garlic, minced or grated
  • 10 oz. frozen cooked salad shrimp (no need to thaw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper

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Directions:

  1. Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
  2. Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender. 
  3. Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
  4. Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
  5. Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.

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So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.

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Filed under Healthful Eating, scampi, Shrimp, Vegetables, Zucchini

Hasty Tasty Shrimp “Campy” ☺

Handheld vegetable spiral slicer by Spiralife

Handheld vegetable spiral slicer by SpiraLife

I previously posted about my new spiral vegetable slicer, the SpiraLife. Today I challenged my husband to try my lightened, low-carbohydrate version of shrimp scampi. He had his doubts. He loves his pasta, and substituting spiral-cut squash didn’t appeal to him. But he’s a good sport.

I call this dish “campy” because it’s a fake-out, and I also thought the name “shrimp campy” cute. You may call it anything you wish, but please give it a try. It’s healthful, filling, and tasty.

RECIPE

Hasty Tasty Shrimp “Campy”

Serves 2

Ingredients:

  • 2 medium zucchini, spiral-cut into noodles
  • 3 cloves garlic, minced or grated
  • 10 oz. frozen cooked salad shrimp (no need to thaw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper

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Directions:

  1. Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
  2. Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender. 
  3. Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
  4. Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
  5. Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.

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The verdict? My husband admitted it tasted better than he expected. He even said I could make it again. So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.

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Filed under scampi, Shrimp, Zucchini

Penne Alfredo Fake-out

In a perfect world, we cook everything from fresh and make our own sauces, etc. But real life often challenges us with unexpected company or a rushed schedule. There’s no need to resort to take-out, not when you can fake out. Take a little help from the store and keep a few cheat items in your pantry and freezer. Here’s a favorite emergency dish I make in twenty minutes. I read labels and shop as wisely as possible to ensure my fake out is as healthful as possible.

RECIPE

Penne Alfredo Fake-out

Ingredients:
• 2 cups whole-wheat penne pasta
• Salt
• 1 jar reduced fat Alfredo sauce
• 1 cup frozen vegetables
• ½ pound medium shrimp, with veins and tails removed
• ½ cup chopped fresh Italian parsley
• ¼ cup shredded Parmesan cheese (optional)

Directions:
1. Cook penne pasta according to package instructions in salted, boiling water.
2. In a 2 quart covered saucepan, gently heat shrimp and vegetables over medium-low heat until shrimp turns pink and sauce is bubbly (approximately 10 minutes)
3. Drain cooked penne and toss with the shrimp sauce mixture.
4. Serve, garnished with chopped parsley and shredded cheese, if desired.

Yield: 4 servings

Variations: Chill leftovers for a tasty pasta salad.

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Filed under casseroles, Healthful Eating, pasta, Recipes, Shrimp, whole wheat

July Fourth Jambalaya in a Jiffy

About four years ago, I posted my recipe for jambalaya. I updated it for the July fourth holiday. This time I used Johnsonville Andouille Sausage for a more traditional flavor. Since today’s high temperature is expected to be 97°, I’m cooking indoors in my air conditioned kitchen. Too hot for grilling today!

RECIPE

Jambalaya In A Jiffy
Makes 6 servings or 10 side-dish servings

Ingredients:

1 Tbsp. olive oil
2 cups chopped onion
2 cups chopped celery
3 cloves garlic, minced
½ pound Andouille flavored smoked sausage (cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
1 10-oz can diced tomatoes and green chilies
2 cups broth or stock
3 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
Cajun Seasonings to taste
Hot sauce (optional)
1 Bay leaf
½ pound frozen shrimp, cleaned and de-tailed

Directions:

Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat.  Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes.  Add all other ingredients except the shrimp.  Stir to mix.

Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions.  Cook under pressure 15 minutes, then remove from heat.  Allow pressure to drop on its own for 10 minutes.

Release pressure according to the manufacturer’s instructions then remove the lid.  Caution: steam will be very hot! Fluff rice with a fork. Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are pink (about 5 minutes).  Remove bay leaf and serve!

This is a healthful, high-fiber dish you can enjoy hot and again in leftovers, such as jambalaya burritos.
Son of a gun gonna have big fun on the bayou! ♪

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Filed under Burritos, Chili and Stew, cooking, Healthful Eating, Recipes, Shrimp, Soups & Stews