The Anti-Chicken Fingers Movement - Shrimp Salad

I just recently started eating shrimp on a regular basis and I'm starting to love it! I took this recipe and made a few healthy changes to it and it turned out glorious.  Even the hubs enjoyed it!  I was going to serve it on rolls, but decided on brown rice, green beans, and biscuits.

Shrimp Salad (Yields 12 servings)
original recipe here


3 tablespoons plus 1 teaspoon kosher salt
1 lime cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups dijoinnaise
2 tablespoons white wine
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)

Directions

Bring 5 quarts of water, 3 tablespoons salt, and the lime to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the dijonnaise, wine, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and check the seasonings. Cover and refrigerate for a few hours before serving.

Buon Appetito!

Leah

The Anti-Chicken Fingers Movement - Kahlua Grilled Shrimp Pasta

I personally think we should add a little Kahlua to every meal!  So here it is with shrimp and pasta.  Direct, from me to you!

Kahlua Grilled Shrimp Pasta

To Grill:
2 lb shrimp peeled
1 tomato, quartered
Marinade:
1/4 cup white wine
1 lemon, juiced
1 cups honey
1 tbsp basil, fresh chopped
1 tbsp thyme fresh chopped
1 tbsp cajun seasoned salt
1 tbsp cilantro fresh chopped
1 tbsp garlic chopped
1 tbsp parsley chopped
1 tbsp worcestershire sauce

Prepare:
1 cup kahlua
Corn starch to thicken
1.5 tbsp red pepper chopped
1 lb angel hair pasta

Mix all marinade ingredients: add shrimp and refrigerate for at least 6 hours. Grill shrimp and tomato over charcoal fire with mesquite and oak wood. Cook pasta according to package direction in a 2 quart stock pot. In a small bowl I make a small amount of roux from cornstarch and kahlua. In a skillet I pour in some kahlua and heat it on a medium temperature. After it begins to boil I add the roux (thickening agent) and stir until it is somewhat thick. Then I add the shrimp and cook just until the shrimp are coated - usually only about 5 minutes. If the kahlua starts to boil off, add more. Add Worcestershire sauce, red pepper and shrimp.  Serve warm on top of pasta.  Garnish with fresh cilantro and grilled tomato.

Holiday Recipe Spectacular - Appetizer - Wasabi-Ginger Crusted Scallops

This could be one of my husband's favorites...if I ever made it for him instead of always making for dinner parties!  The guy is mad about sea scallops.  If you can pull off this delicious, flavorful hors d'ouever-you will score points with many.  Isn't that what holiday parties are all about, after all? ;)

Wasabi Crusted Scallops
12 large sea scallops
1 teaspoon ginger, fresh minced
1 tablespoon wasabi paste
1 garlic cloves, fresh minced
1 teaspoon olive oil
1/8 teaspoon salt
1 cup short-grain rice, cooked and seasoned
2 tablespoons sesame oil

Pineapple-Mango Salsa
1 cup pineapple, fresh diced
1 cup mangoes, fresh diced
1/3 cup cilantro, fresh chopped
3/4 cup red onions, finely diced
3 tablespoons lime juice, fresh squeezed
1 tablespoon orange juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon black pepper

Directions
Stir together all of the salsa ingredients in a large bowl. Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold. Place 1/4 of the salsa mixture around the rice on each plate. Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl. Heat a large saute pan to medium-high heat with some olive oil.