Vietnamese Fresh Spring Rolls

 2 oz rice vermicelli noodles
8 dried rice paper sheets, dried not frozen
8 jumbo cooked shrimp, peeled, deveined and halved lengthwise
3 Tbsp finely chopped fresh mint leaves
3 Tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh thai basil
2 large romaine leaves, chopped
Dipping sauce:
1/4 cup water
2 Tbsp sugar
2 Tbsp lime juice
4 tsp fish sauce
1/2 tsp garlic chili sauce
1 clove garlic, minced
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts

Cook noodles until al dente, 3-5 minutes.  Drain and rinse noodles and drain again.  Cot noodles into shorter pieces.  Fill a large baking dish with hot water.  Dip 1 rice paper sheet briefly into water to soften slightly, about 1 second, then lay on a work surface.  Arrange 2 shrimp halves over half of sheet closest to you, then sprinkle with about 3 Tbsp noodle, 1 rounded tsp each of mint and cilantro, 1/2 tsp basil and 2 Tbsp lettuce, leaving 2 inches uncovered on each side.  Starting with bottom edge, begin to roll up sheet tightly around filling.  After 1 roll, fold in ends of rice paper like a burrito, then finish rolling.  

Stir together water, sugar, lime juice, fish sauce, chili sauce, and garlic in a small bowl until sugar dissolves.  Stir together hoisin and peanuts in another small bowl.  Serve with rolls.

Creole Shrimp and Rice

 3 Tbsp EVOO
1 pound large shrimp, shelled , deveined and tail off
4 tsp creole seasoning
1 green bell pepper, chopped
1 poblano pepper, chopped
1/2 large onion, chopped
3 ribs celery, thinly sliced
2 cloves garlic, minced
1 can (14.5 oz) stewed tomatoes
1/4 cup water
1 tsp tomato paste
4 1/2 cups cooked white rice

Heat 2 Tbsp oil in large skillet over medium high heat.  Add shrimp and season with 2 tsp creole seasoning.  Saute for 2 minutes per side.  Remove to a plate.  Add remaining EVOO, peppers, onion, celery and garlic.  Cook for 5 minutes, stirring occasionally.  Add tomatoes and remaining creole seasoning. Break up tomatoes with the back of a wooden spoon.  Add water and tomato paste.  Simmer, covered, for 5 minutes.  Stir in shrimp and heat through.  Serve over cooked rice.  

Serves 4

Fried Rice with Yum Yum Sauce

 4 tsp EVOO
4 eggs, lightly beaten
2/3 cup chopped carrots
1/2 onion, diced
1/4 tsp black pepper
1/4 tsp salt

1 cup frozen peas
4 green onions, sliced
3 garlic cloves, minced

3 Tbsp butter
4 cups chilled cooked long grain rice (fully chilled......6-8 hours in the fridge minimum)
1/3 cup soy sauce, adjust to taste preference

**For extra protein, add 1-2 cans chicken (add when you add rice to skillet), 1 can spam (sauted in another skillet prior to adding to rice), 1 pound shrimp (add when you add rice to skillet and cook until shrimp are pink), Fully cooked steak (add at the end for a few minutes just to warm up)

Yum Yum Sauce:
1/4 cup mayo
1/4 cup sweet chile sauce

Mix mayo and sweet chile sauce and refrigerate until rice is ready to serve.  Heat a LARGE skillet with 1 tsp EVOO.  In a bowl, lightly beat eggs and pour in skillet once it is hot.  Gently fold eggs occasionaly with a spatula until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Heat remaining EVOO.  Add carrots, salt and pepper; cook, stirring constantly 2-3 minutes.  Stir in peas and green onions, stirring constantly until peas are heated through, 1-2 minutes.  Reduce heat and stir in garlic.  Cook until fragrant, about 30 seconds.  Add butter, rice, eggs and soy sauce.  Cook, stirring until heated through, about 5 minutes.  Top with yum yum sauce prior to serving.

Serves 4

Sheet Pan Shrimp Fajita Tacos

1-pound mini bell peppers, sliced into thin rounds

1 cup halved and thinly sliced red onion

1 serrano pepper, sliced into thin rounds

4 Tbsp EVOO

2 tsp salt

1 tsp freshly ground black pepper

1 1/2 pounds peeled, deveined, tail off shrimp

2 tsp chili powder

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp ground cumin

1 tsp oregano

Zest of 1 lime

For serving: flour tortillas, avocados, cilantro, salsa, lime wedges, shredded cheese, sour cream

Preheat the oven to 425. Line a sheet pan with parchment paper.  Place the sliced bell peppers, onion, and serrano on the prepared sheet pan.  Drizzle with 2 Tbsp oil, 1/2 tsp salt, 1/2 tsp pepper and toss until well combined.  Spread into an even layer and par cook until softened, about 10 minutes.  Pat the shrimp very dry and place in a bowl.  Add remaining 2 Tbsp oil, 1 1/2 tsp salt, 1/2 tsp pepper, chili powder, garlic powder, smoked paprika, cumin, oregano, lime zest and toss until well combined and shrimp is evenly coated.  Set aside until veggies have par cooked.  Remove the veggies from the oven and add shrimp to the pan.  Toss until just combined and spread into an even layer.  Place back in oven and continue to roast until shrimp is cooked through, about 10 minutes.  

To assemble the tacos, place tortillas in a dry stainless-steel skillet over medium heat and cook for about 30 seconds on each side.  Fill flour tortillas with shrimp/pepper/onion mix and remaining desired ingredients.

Serves 4

Air Fryer Coconut Shrimp

 1/3 cup mayo
1 tsp lime zest
1 Tbsp lime juice
2 tsp honey
1 tsp salt
1 serrano pepper, minced
1/2 cup flour
1 1/2 tsp black pepper
2 eggs
1 cup unsweetened flaked coconut
1/2 cup panko bread crumbs
1 pound frozen, peeled, deveined large shrimp, thawed and patted dry

For dipping sauce, whisk together mayo, lime zest, lime juice, honey and 1/4 tsp salt in a small bowl.  Stir in serrano.  Refrigerate until ready to serve.  In a shallow dish, stir together flour, black pepper, and 1/4 tsp salt.  In a second shallow dish, lightly beat eggs.  In a third shallow dish, stir together panko and coconut.  

Dredge each shrimp in flour, dip into egg, and then into coconut mixture.  Press to adhere coconut.  Transfer to a plate and coat with nonstick cooking spray.  Preheat air fryer to 390.  Arrange shrimp in a single layer in basket.  Leave space between shrimp, do not overcrowd basket.  Air fry, turning once halfway through, about 5-6 minutes or until golden.  Transfer to a wire rack and season with 1/4 tsp salt (do not skip this!!)

Serve with dipping sauce.

BLT Chipotle Ranch Pasta Salad

4.5 oz fusilli pasta, cooked according to pkg directions
6 oz bacon, cooked until crisp and chopped
2-3 cups roughly chopped romaine lettuce
1 cup halved cherry tomatoes
1/4 cup diced red onion
1 Tbsp chopped chives
4-6 oz chipotle ranch salad dressing
**Additional optional topping ideas: avocado, cooked chicken, seasoned taco meat, chopped steak, matchstick carrots, shredded cheddar cheese, cooked and cooled shrimp**

After pasta is cooked, chill for at least 30 minutes.  Add all ingredients (including salad dressing) to large bowl and mix.

Serves 3

Spicy Curried Shrimp and Veggie Couscous

 Curry Sauce:

1 cup plain greek yogurt
2 Tbsp EVOO
2 garlic cloves, minced
1 Tbsp curry powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne, decrease to 1/4 tsp if you want it more mild

Spicy Curried Couscous:

1 1/2 cups israeli couscous (or orzo pasta)
1 1/2 tsp salt
1 tsp black pepper
1/4 cup freshly chopped cilantro
1 zucchini, halved lengthwise and sliced into half moons
1 red bell pepper, diced
1/2 red onion, diced
2 Tbsp EVOO

Shrimp:

1 pound peeled deveined and tail off shrimp
1/4 cup curry sauce
1/2 tsp salt
1/2 tsp black pepper

Bring a medium pot of water to boil.  Meanwhile, add all curry sauce ingredients to a large bowl.  Whisk until well combined.  Set 1/4 cup sauce mixture aside in a separate bowl to use for the shrimp later.  Add couscous (or orzo) and cook until al dente according to package directions.  When done, drain then add to the large bowl with curry sauce mixture and toss so that the couscous is well coated.  Add 1 tsp salt and 1/2 tsp pepper and cilantro.  In a large skillet, heat EVOO.  Add zucchini, red bell pepper and onion.  Sprinkle with 1/2 tsp salt and 1/2 tsp black pepper and stir.  Cook on med low heat for 3 minutes.  while veggies are cooking, brush shrimp on both sides with reserved marinade and sprinkle both sides with salt and pepper.  Add shrimp to skillet.  Cook shrimp with veggies until shrimp is cooked through and no longer transparent, about 3-4 minutes (flip shrimp about halfway through cooking process).  

To serve, plate veggies and shrimp on top of couscous.  

Serves 4

Creamy Sesame Shrimp Stir Fry

 1 pound peeled and deveined shrimp
1 tsp salt 
1/2 tsp pepper
2 Tbsp tapioca flour
2 Tbsp avocado oil
1 red bell pepper, sliced into 1/4 inch thick strips
1 shallot, thinly sliced
2 baby bok choys, roughly chopped
1/3 cup creamy sesame dressing
1 Tbsp toasted sesame seeds
1-3 tsp crushed red pepper, adjust to desired heat preference
1 lime, cut into lime wedges
Hot cooked rice

Pat shrimp dry then add to a large bowl with salt, pepper, and tapioca flour.  Toss to combine.  In large deep skillet, heat oil over med-high heat.  Add shrimp in a single layer and cook until shrimp is browned and cooked through, about 2 minutes per side.  Remove from skillet and set aside.  Reduce heat beneath skillet to medium then add bell pepper, shallot, and thicker portions of bok choy.  Add additional oil if skillet is dry.  Saute, stirring until the veggies begin to soften, about 5 minutes.  Add leafy portions of bok choy and toss until it begins to wilt.  Add shrimp back to skillet.  Add creamy sesame dressing, sesame seeds and crushed red pepper.  Toss until shrimp and veggies are well coated.  Serve with lime wedge.

Serves 2

  

Baked Shrimp and Grits

 32 oz chicken broth
1 cup quick cooking grits
1 can (10 oz) diced tomatoes and green chiles, drained
2 cups colby jack cheese, shredded
Freshly ground pepper
2 Tbsp butter
1 green bell pepper, chopped
1 onion, chopped
1 pound uncooked large shrimp, peeled and deveined (tail on or off - your preference)
1 tsp cajun seasoning, increase or decrease based on your preference
2 garlic cloves, minced

Preheat oven to 350.  In 13x9 baking dish, combine broth and grits.  Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes.  Stir in tomatoes and 1 1/2 cups cheese.  Bake, uncovered, until heated through, about 10 minutes.  Sprinkle with pepper and remaining cheese; let stand 5 minutes.  In a skillet, heat butter over medium high heat; saute green pepper and onion until tender, 6-8 minutes.  Add shrimp and garlic.  Sprinkle cajun seasoning over shrimp.  Cook and stir until shrimp turns pink, 2-3 minutes.  Spoon over grits.  

Serves 6

Spanish Shrimp Pasta

 1/2 pound orzo pasta 
2 pinches saffron threads
1 cup chicken broth
3 Tbsp EVOO
1/2 pound spanish chorizo
1 onion, chopped
1 small red pepper, chopped
2 cloves garlic, minced
1 tsp ground turmeric
1/2 cup frozen green peas
1 pound raw medium shrimp, shelled and deveined, tail off
1/4 cup chopped parsley
1 tsp smoked paprika
1/2 tsp sugar
Juice of 1/2 lemon
Lemon zest of 1/2 lemon

Bring a large pot of salted water to boil and cook pasta to al dente.  Save 1/4 cup pasta water, then drain and cover. In small saucepan, steep the saffron in chicken broth over low heat.  In a large skillet, heat 1 Tbsp EVOO, over medium heat.  Add chorizo and cook until browned, about 3 minutes.  Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes.  Stir in the peas.  Add 2 Tbsp EVOO and shrimp.  Cook until pink and firm, 2-3 minutes.  Stir in the parsley, paprika, sugar and lemon juice.  Remove from the heat.  Pour saffron broth over chorizo and vegetables.  Add the orzo and reserved pasta water and toss for 2 minutes.  Sprinkle with lemon zest.  

Serves 4

Spicy Garlic Shrimp Pasta

 12 oz linguine (or your preferred pasta)
1 cup frozen peas, thawed
1/4 cup EVOO
1 1/2 pounds peeled, deveined, tails off shrimp
1/2 tsp red pepper flakes, adjust to preferred taste
1 clove garlic, minced
8 oz chicken broth
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped fresh parsley

Cook pasta in plenty of lightly salted boiling water until almost cooked through.  Add the peas and cook until heated through, about 2 minutes; drain. Meanwhile, heat oil in skillet over medium heat.  Add shrimp, red pepper flakes and garlic.  Cook the shrimp 2 minutes on each side, or until they turn just opaque.  Add broth and cook 2 minutes longer, or until hot.  Add salt and pepper.  Toss the pasta and peas with shrimp.  Add parsley and serve immediately. 

Serves 4

Charred Lemon Shrimp with Pasta and Mushrooms

 3 lemons
2 1/2 Tbsp half and half 
1/2 tsp grated lemon rind
1/2 tsp crushed red pepper
2 oz grated parmesan cheese
3 large egg yolks
2 Tbsp olive oil
1 Tbsp butter
1/3 onion, chopped finely
4 garlic cloves, minced
2 cups roughly chopped shiitake mushrooms
2 pounds medium shrimp, peeled and deveined
1 tsp kosher salt
1/2 cup chicken stock
1 pound fettucine pasta (pappardelle or linguine would also work)

1 Tbsp dried basil
1/4 tsp freshly ground black pepper

Heat skillet.  Cut lemons in half crosswise.  Arrange lemons in pan, cut side down.  Cook 3-4 minutes or until cut side of lemon is charred.  Remove lemons from pan; cool.  Squeeze 3 charred lemon halves to equal about 2 Tbsp juice; cut remaining lemon halves into 6 wedges and set aside.  Combine juice, half and half, rind, red pepper, parmesan, and yolks in a medium bowl, stirring with a whisk.  Set aside.  Cook pasta as directed on package, reserving 2 cups of pasta cooking liquid before draining.   Heat 1 Tbsp oil and butter in large skillet over medium heat.  Add onion and garlic; cook 30 seconds, stirring constantly.  Add mushrooms to pan; cook 4 minutes or until mushrooms release their juices.  Remove mixture from pan; keep warm.  Increase heat to med-high.  Add remaining 1 Tbsp oil to pan; swirl to coat.  Add shrimp to pan; sprinkle evenly with 1/4 tsp salt.  Cook 2 minutes.  Add broth to pan; cook 2 minutes or until liquid reduces to about 2 Tbsp.  Remove pan from heat.  Place cooked pasta in large pan over low heat.  Add egg yolk mixture to hot pasta, tossing noodles quickly with tongs to coat completely.  Stir in mushroom mixture; add pasta water a little at a time (start with 1/2 cup) to thin sauce as desired consistency.  Stir in remaining salt, basil and shrimp mixture.  

Serves 6

Sesame Cilantro Shrimp

 1 Tbsp plus 1/2 cup Asian toasted sesame salad dressing
1 pound large uncooked shrimp, peeled and deveined
Lime zest and lime wedges
1/4 cup chopped fresh cilantro
4 servings of Hot cooked rice

In skillet, heat 1 Tbsp dressing.  Add shrimp, cook and stir for 1 minute.  Stir in remaining dressing; cook uncovered until shrimp turn pink, about 1-2 minutes longer.  Add 1/4 tsp lime zest and cilantro.  Stir together.  To serve, spoon shrimp with sauce over rice.  Serve with lime wedges.  

Serves 4

Tomato Shrimp Scampi with Fettuccine

 8 oz fettuccine

1/4 cup olive oil

4 cloves garlic, minced

2 cups plum tomatoes, chopped

1/2 chicken broth

1/4 cup lemon juice

1/2 tsp sugar

4 scallions, chopped

1 pound shrimp, peeled and deveined

1/4 tsp red pepper flakes

1 1/2 tsp dried basil

4 Tbsp shredded parmesan cheese

Cook fettuccine for 10 minutes or until tender but still firm.  Drain and keep warm  Saute garlic in olive oil in large skillet for 2 minutes.  Add tomatoes.  Cook 5 minutes.  Pour in chicken broth, lemon juice and sugar.  Simmer 6 minutes.  Add scallions, shrimp and red pepper flakes.  Cook until shrimp turn pink and are cooked through, about 3 minutes.  Stir in basil and parmesan cheese.  Toss with cooked fettuccine; serve immediately in shallow bowls.

Serves 4

Garlic Shrimp Spread

1 pkg (8 oz) cream cheese, softened

1/2 pound chopped cooked shrimp

1/4 cup shredded mozzarella cheese

1 clove garlic, minced

1 Tbsp dried parsley

Serve with triscuit crackers

Preheat oven to 350.  Mix all ingredients except crackers.  Spoon into shallow 9 inch pie plate.  Bake 20 minutes or until heated through and very lightly browned on top.  Sprinkle with parsley.  Serve warm with crackers.

Serves 10

Garlic Shrimp Angel Hair

8 oz uncooked angel hair pasta

3 Tbsp butter

4 1/2 tsp all purpose flour

2 cups half and half cream

1/4 cup grated parmesan cheese

2 Tbsp prepared pesto sauce

2 Tbsp minced garlic

1 tsp Worcestershire sauce

1 tsp crushed red pepper flakes

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 cups broccoli florets

1 pound uncooked medium shrimp, peeled and deveined

Cook the pasta according to the package directions.  Meanwhile, in a large saucepan, melt 1 Tbsp butter over medium heat.  Stir in flour until smooth.  Gradually add cream.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in grated parmesan cheese, pesto sauce, 1 Tbsp garlic, Worcestershire sauce, crushed red pepper, cayenne pepper, salt and pepper.  Keep warm over low heat, stirring occasionally.  In a large skillet, saute broccoli in remaining butter for 5 minutes.  Add shrimp and remaining garlic; cook and stir until shrimp turn pink.  Stir in cream sauce.  Drain pasta; add to shrimp mixture and toss to coat. 

Serves 4

Steel Cut Jambalaya

1 pound boneless skinless chicken, cut into 1/2 inch pieces
1 1/4 tsp salt
12 oz andouille sausage, thinly sliced
2 Tbsp canola oil
1 yellow or white onion, diced
1 cup diced celery
1 green bell pepper, diced
1 red bell pepper, diced
8 garlic cloves, minced
1 tsp cayenne pepper
1 tsp freshly ground black pepper
3/4 tsp dried oregano
2 bay leaves
1 cup STEEL CUT oats
2 1/2 cups chicken stock
1 can diced tomatoes, undrained
12 oz raw, peeled, deveined medium shrimp
1/2 cup sliced green onions

Heat a large pot over medium high heat.  Coat pan with small amount of nonstick cooking spray or EVOO.  Add chicken to pan, and sprinkle with 1/4 tsp salt; cook 4 minutes, turning to brown on all sides.  Add sausage; saute 2 minutes.  Remove mixture from pan.  Add oil to pan; swirl to coat.  Add onion, celery, bell peppers, and garlic; saute 8 minutes or until tender, scraping pan occasionally to loosen browned bits.  Stir in remaining 1 tsp salt, cayenne, black pepper, oregano and bay leaves; saute 1 minute.  Add oats; cook 1 minute; stirring constantly.  Add stock and tomatoes; bring to a boil.  Reduce heat and simmer, uncovered for 4 minutes.  Return chicken mixture to pan and add shrimp; cook 5 minutes or until shrimp and oats are done and mixture thickens.  Sprinkle with green onions.

Serves 8

Honey Garlic Shrimp

1/3 cup honey
1/4 cup soy sauce
1 Tbsp minced garlic
1/2 tsp ground ginger
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
1 1/2 pounds raw medium shrimp, peeled and deveined
1 Tbsp olive oil
1 tsp corn starch
2 green onions, thinly sliced
Hot cooked rice

In a small bowl, whisk honey, soy sauce, garlic, ginger, pepper and pepper flakes together. Place the shrimp in a bowl and pour about half the sauce over it, stirring to coat.  Heat the oil in a large skillet over medium heat.  Add the shrimp to the hot oil.  Cook about 1 minute, stirring at least once.  Whisk corn starch into the rest of the marinade and add to the pan.  Cook about one more minute or until shrimp are cooked through.  Sprinkle green onions over the shrimp and serve over rice.

Serves 4

Cajun Stuffed Potatoes

6 medium baking potatoes (about 3 pounds), scrubbed
2 Tbsp olive oil
1 small yellow onion, chopped
1 green bell pepper, chopped
1/2 cup thinly sliced celery
1 Tbsp minced garlic
3/4 tsp salt
3/4 tsp paprika
1/2 tsp onion powder
1/2 tsp cayenne pepper
8 oz 1/3 less fat cream cheese, softened
2 Tbsp butter, softened
1 Tbsp fresh oregano, chopped
2 tsp fresh thyme, chopped
1 1/2 pounds frozen cooked crawfish meat, thawed

Preheat oven to 450.  Pierce potatoes with a fork and brush with 1 tsp olive oil.  Bake at 450 for 40-50 minutes or until potatoes are tender.  Remove potatoes from oven; cool slightly.  Cut potatoes in half lengthwise and scoop pulp out of skins, leaving 1/4 inch thick shell.  Place pulp in a large bowl and coarsely mash.

Heat a large skillet over medium high heat.  Add remaining olive oil to pan.  Add onion, bell pepper, and celery to pan; saute for 4 minutes.  Add garlic, salt, paprika, onion powder, and cayenne pepper.  Saute 1 minute.  Remove from heat.  Add cheese, butter, and herbs; stir until smooth.  Add crawfish and stir until well mixed.

Stir cheese/crawfish mixture into potato pulp.  Place mixture into potato shells.  Place potatoes on baking sheet and return to 450 oven.  Bake for 5-10 minutes or until potato mix is warmed through.

Serves 6

Shrimp Chowder (aka Seafood Crack)

1 1/2 pounds baby Yukon gold potatoes
1/4 cup butter
4 stalks celery, chopped
3/4 large yellow onion, finely diced
16 oz cream cheese
2 1/2 cups milk
1 1/2 pound frozen cooked medium shrimp, thawed and tails removed
1/2 cup chicken broth
1/2 tsp salt
6 slices crisply cooked bacon, crumbled
1 tsp freshly ground black pepper


Boil potatoes in salted water.  Cook until tender, about 10 minutes.  Drain and set aside.  In 5 quart pot over medium heat, melt butter.  Add celery and onion; cooking and stirring frequently until softened.  Reduce heat to medium low.  Add cream cheese and milk; cook, stirring constantly to avoid burning until cream cheese is completely smooth.  Stir in potatoes, shrimp, broth, salt, pepper and bacon.

Serves 8