Tag Archives: shrimp

Shrimp Salad With Cranberry Pineapple Marinade

Serves 4 6


1/4 cup (60 mL) Ocean Spray Cran·Pineapple Cranberry Pineapple Cocktail
(For a lower calorie option use Ocean Spray Diet Cran-Pineapple Low Calorie Beverage)
1/3 cup (80 mL) chutney
1/3 cup (80 mL) sliced green onions
1/4 cup (60 mL) chopped cilantro leaves
2 tbsp (30 mL) sesame oil
2 cloves garlic, minced
3/4 tsp (3 mL) ground coriander
3/4 tsp (3 mL) curry powder
1/4 tsp (1 mL) red pepper flakes
1 lb (500 g) cooked, deveined, shelled shrimp


In a large bowl, stir together all ingredients except shrimp and baby greens.

Add shrimp; mix well.

Refrigerate at least 3 hours or overnight.

Serve shrimp over baby greens.

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


Heat cast iron skillet and add olive oil.

Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.

Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.

Add white wine, and lemon juice.

Cook until wine is reduced by half. After it is reduced, add Italian seasoning.

Reduce heat to low, and add butter. If pan is too hot, the butter will separate.

Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.

Sprinkle with grated Parmesan Cheese.

Cheesy Garlic Shrimp Alfredo


2 cups 2% milk
4 ounces cream cheese
2 Tbs flour
1/2 tsp salt
3 Tbs butter
3 Tbs minced garlic
1 cup grated Mozzarella cheese or 3 cheese blend
1/3 cup parmesan cheese (optional)
Pepper to taste
1 lb peeled and deveined shrimp
Parsley to garnish


Using a hand mixer or blender, mix together the milk, cream cheese, flour, and salt until smooth, set aside

In a saucepan, melt butter and add garlic. Satue garlic for about a minute, then add in peeled and deveined shrimp

Cook 3-5 minutes, until pink, and just barely cooked through

Remove shrimp from pan, leave garlic and butter drippings in saucepan

Add milk mixture to the pan, and stir for 4 minutes on medium heat. Bring to a simmer, and keep stirring for about 6 more minutes until is starts to thicken.

Remove from heat, add grated cheese and Parmesan

Cover, let stand for about 5 minutes.

Add shrimp into sauce and let stand another 5 minutes

Serve over noodles of choice, I chose fettuccine . (1 lb package is sufficient)

Garnish with some dried parsley

Shrimp and Avocado Salad


2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces,
2 tablespoons diced red onion

For the Dressing

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste


Add shrimp, avocado, and onion to a large bowl.

In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side

Makes a wonderful lunch or light supper during the summer. Bright, tasty, creamy. Add this Shrimp Avocado Salad to a sandwich, pasta, or atop greens, too.

Fried Shrimp

(makes 6-8 servings)


3 lbs large raw shrimp, peeled, tails intact
1 cup whole milk
1 cup buttermilk
1 large egg
1 tablespoon yellow mustard
1 teaspoon plus 1 tablespoon Cajun seasoning
1 teaspoon salt
1/2 cup finely ground cornmeal
1 1/2 cups self-rising flour
1 teaspoon cayenne pepper
peanut, canola, or other oil for frying


Use a sharp paring knife to butterfly and devein the shrimp.

In another large bowl, whisk together the milk, buttermilk, egg, mustard, and 1 teaspoon Cajun seasoning. Pour the mixture over the shrimp, cover, and refrigerate for at least 15 minutes to an hour.

In a shallow bowl, combine the 1 tablespoon Cajun seasoning with the salt, cornmeal, flour, and cayenne.

Dredge the shrimp in the cornmeal mixture and shake off any excess. Arrange the shrimp in a single layer on 2 baking sheets.

Pour enough oil into a Dutch oven or other deep pot to reach a depth of 3 inches. Heat the oil to 325F. Place wire cooling racks over a baking sheet lined with paper towels for easier cleanup.

Fry the shrimp in small batches, being careful to not crowd the pot, flipping once, until golden brown (about 1 1/2 minutes on each side). Transfer the shrimp to the wire racks to let drain a few moments. Serve hot.

Creamy Shrimp Chowder


1/2 cup celery (chopped)
1/3 cup onion (diced)
2 tablespoons butter
8 ounces cream cheese
1 cup milk
1 1/2 cups potatoes (cubed)
1/2 pound prepared cooked shrimp (thaw and drain)
2 tablespoons dry white wine
1/2 teaspoon salt


Saute celery and onions in butter in a large pot.

Mix in cheese and milk, stirring over low heat until the cheese melts.

Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve

Shrimp & Veggie Stir Fry


1 lb. large shrimp, peeled and de-veined
1 bunch broccoli florets
1 small onion, chopped
1 red bell pepper, chopped
4 large mushrooms, quartered
4 T. butter
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
sesame seeds (optional)


Melt 2 T. of the butter over med. high heat in a skillet.

Add in the veggies and cook for 3-4 minutes to soften, but still be crunchy.

Remove from the skillet.

Melt the remaining butter in the skillet and add in the shrimp (make sure the shrimp are dry, I use a paper towel to do this).

Stir and cook for 4-5 minutes or until pink.

Add the veggies back to the skillet along with the house seasoning and a sprinkling of sesame seeds.

Toss to rewarm the veggies for a minute. Serve with rice.