Honey Lime Shrimp

Honey Lime Shrimp

serves 2

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Shrimp: they’re the fruit of the sea!

(Some have suggested adding tequila to the marinade.)

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as seen on and copied from facebook ☺
 
 
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Famous Red Lobster Shrimp Scampi

This will save you about $50.00!!!!!!!

Share with your friends!!!!!!!!!

Famous Red Lobster Shrimp Scampi

 

 

1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese

Directions:

1 Heat cast iron skillet and add olive oil.
2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4 Add white wine, and lemon juice.
5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8 Sprinkle with grated Parmesan Cheese

as seen on and copied from facebook :) 

Shrimp Fried Rice

 

Shrimp Fried Rice Recipe

Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.

Ingredients

• 8 ounces small raw shrimp, shelled and deveined
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1/2 teaspoon cornstarch
• 2 tablespoons cooking oil, divided
• 3 eggs, beaten
• 2 stalks green onion, minced
• 4 cups leftover rice, grains separated well
• 3/4 cup frozen peas and carrots, defrosted
• 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
• 1 teaspoon sesame oil

Method

1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce, if needed.

Yield: Serves 4.


as seen on and copied from facebook :)

Seafood Squash Casserole

Mmmmmm FABULOUS!!!!!
Seafood Squash Casserole
Serves 6

Ingredients

2 lb summer squash and zucchini, sliced thin
2 tbsp butter
1/2 cup plain non fat Greek yogurt
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/4 tsp paprika
Pepper and garlic powder, to taste
2 egg yolks, lightly beaten
2 tbsp chives, chopped
2 tbsp butter
1/4 cup whole wheat bread crumbs
1/4 cup grated parmesan
1 cup (80z) lump crab meat (or add any seafood you like)

Directions

1. Preheat the oven to 350. Put all the zucchini in a microwaveable bowl, add a tbsp or two of water, cover with plastic wrap and microwave until tender (about 5 minutes or so)

2. Melt 2 tbsp butter, yogurt, cheese, salt and paprika over low heat in a small saucepan; whisking until smooth. A tbsp at a time, whisk the cheese sauce into the eggs so that they become tempered and don’t cook upon contact.

3. Layer half the squash mixture, pepper and garlic powder and half the crab in a 9×13 casserole dish; repeat with remaining. Cover with cheese sauce.


4. Mix the topping ingredients (the chives, 2 tbsp melted butter, bread crumbs, and parmesan). Spread evenly over the squash. Bake for 25-30 minutes or until hot and bubbly. Enjoy!!!


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