1 lb. shrimp, peeled and deveined
1 tsp garlic, minced
1/2 teaspoon ginger, minced (or ginger paste)
4 Tbsp honey
2 Tbsp soy sauce
2 Tbsp lime juice
1/2 tsp red pepper flakes
4 Tbsp fresh cilantro, finely chopped
Pepper to taste

1. Combine the sauce ingredients and divide it into half.
2. Marinate the shrimp in half the sauce for 15-30 minutes. Discard marinade.
3. Over medium high heat in a 10" cast iron skillet, pan sear the shrimp in some oil. Sear them on both sides in batches until browned, about 1 minute per side.
4. Using tongs, rub the shrimp into caramelized bits on the bottom of the pan. Remove from skillet and place in serving bowl.
5. Cook remaining sauce in hot skillet. Sauté about 1 minute until thickening and bubbly. Drizzle sauce over shrimp and serve.

2-4 servings


The Cooking Jar

8 oz fettuccine
2 Tbsp unsalted butter
2 cloves garlic, minced
2 Tbsp all-purpose flour
1-1/2 cups milk, or more, as needed
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 cup half and half*
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley leaves

For the Shrimp:
1 lb medium shrimp, peeled and deveined
2 Tbsp olive oil
2 cloves garlic, minced
2 tsp Cajun seasoning
Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
7. Stir in pasta and gently toss to combine.
8. Serve immediately with cajun shrimp, garnished with parsley, if desired.

4 servings


Damn Delicious

1/4 cup extra-virgin olive oil
12-16 ounces Spanish chorizo sliced (or substitute linguiça or andouille)
1/2 large onion, diced
1 large red pepper, 1/2 slices
4 cloves garlic, minced
1 cup crushed tomatoes
1 pound chicken breast, cut into 1-inch cubes (or scallops for seafood variant)
2 cups (500 grams dried) Bomba rice (or substitute Calasparra)
6 cups chicken stock
1 pound (about 16 to 20 count) extra-large shrimp, peeled and deveined, tail on

For spice mixture:
3/4 cup dry white wine
1 1/2 tablespoons cumin
1 1/2 tablespoons smoked paprika
1 teaspoon thyme
1 bay leaf
1 large pinch saffron threads

1. Prepare spice mixture and set aside.
2. Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds) or use two burners on gas stovetop. 
3. Put 1/4 cup olive oil in a paella pan or 20-inch camp skillet. Heat until hot but not smoking. Add the chorizo and brown lightly on both sides, about 3 to 5 minutes. Remove chorizo from pan and set aside. 
4. Add the onions, red pepper, garlic and crushed tomatoes and cook, stirring frequently, until onions are soft, about 3 to 5 minutes. If using chicken, add to pan and cook, stirring, just until chicken is no longer pink on the outside, as it will simmer for a good length of time.
5. Add 2 to 3 cups stock, bring to simmer, then add the rice, chorizo and the spice mixture. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a low, slow simmer. 
6. Push the shrimp down into the simmering mixture (and do the same with scallops if using them) so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly; if using cooktop, rotate pan periodically. 
7. Add stock as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes check rice and continue to cook, adding stock, until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Serve and enjoy.

8 servings


Matt

Sauce:
3/4 cups apple cider vinegar
1/4 cup mild honey
1/4 cup ketchup
3/4 Tbsp hot sauce, such as Tabasco
2 large garlic cloves, minced
1 Tbsp minced peeled ginger
1/2 tsp salt

Shrimp:
2 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined
2 Tbsp vegetable oil
1/2 tsp salt


Sauce:
Stir together all sauce ingredients in a heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 2/3 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

Shrimp:
If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.

Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Serve with Coconut Rice.


4 servings


epicurious

• Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
• In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask.
• Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
• Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.

14.5 oz stewed tomatoes with onions, celery and green peppers, undrained
1 medium onion, finely chopped
1 medium green pepper, diced
8 oz andouille sausage
1/2 cup vegetable oil or butter*
2/3 cup all-purpose flour
1/4 cup tomato paste
3 Tbsp Jamaican Jerk Rub**
4 garlic cloves, pressed
4 cups chicken stock
4 cups chopped collard greens
1 lb uncooked large shrimp, peeled & deveined
4 cups hot cooked white or dirty rice

1. Place tomatoes in Classic Batter Bowl; chop using Mix 'N Chop and set aside. Finely chop onion using Food Chopper. Dice bell pepper and cut sausage crosswise into 1/4-inch slices using Chef's Knife. Place sausage into 8-quart Stockpot. Cook over medium heat 5-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; set aside.
2. Reduce heat to low. Add oil* and flour to Stockpot and whisk until smooth using Silicone Flat Whisk. Cook, whisking occasionally, 12-14 minutes or until flour mixture becomes a deep brown color.
3. Add onion and bell epper to Stockpot. Cook over low heat 7-9 minutes or until tender. Add tomato paste, rub and garlic. Cook and stir 1 minute or until tomato paste is incorporated. While continuously whisking, pour in stock. Add tomatoes and sausage to Stockpot. Bring to a simmer; increase heat to medium-low and cook 15-20 minutes or until gumbo is very thick.
4. Meanwhile, chop collard greens. Stir collard greens and shrimp into Stockpot. Cook an additional 3-5 minutes or until shrimp are cooked through. Serve with rice, if desired.

8 servings


Pampered Chef's All New Soups, Stews & Chilis


Per serving: Calories 310, Total Fat 20g, Saturated Fat 4g, Cholesterol 50mg, Carbohydrate 18g, Protein 19g, Sodium 1170mg, Fiber 3g


Roux is a French term for equal parts of butter and flour used to thicken sauces and soups. Dark roux is a combination of butter and flour that is cooked longer over low heat to achieve a deep brown color and nutty flavor. Though traditional roux in Cajun cooking uses lard or butter, this recipe uses vegetable oil, which helps prevent the roux from burning.

*If you opt to use butter keep the temperature low and whisk constantly to prevent burning. If you use vegetable oil, only whisk occasionally.
**Any jerk seasoning mix would work.

1 medium onion, chopped
2 garlic cloves, finely chopped
3 Tbsp extra-virgin olive oil
1/2 tsp hot red-pepper flakes
1/2 tsp ground cinnamon
1/4 tsp ground allspice
28-oz can petite-diced tomatoes
Pinch of sugar
1-1/4 pound large peeled and deveined shrimp
2/3 cup crumbled feta

Accompaniments: crusty bread and a green salad


Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes.


4 servings


Epicurious


Per serving: 360 calories, 19 g fat (6 g saturated), 238 mg cholesterol, 1020 mg sodium, 14 g carbohydrates, 3 g fiber, 34 g protein

1/2 cup olive oil
2 Tbsp. Cajun or Creole seasoning
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 Tbsp. honey
1 Tbsp. soy sauce
Pinch of cayenne pepper
1 lb. uncooked large shrimp, shelled, deveined



Combine first 7 ingredients in 9x13-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour.

Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with French bread.


2 to 4 servings


Bon Appétit

Cooking spray
1/4 cup cornmeal
1 tsp dried thyme
1 tsp dried basil
Garlic powder, to taste
Lemon pepper, to taste
Cajun spice, to taste
2, 8-oz catfish fillets
1/2 tsp paprika


Preheat oven to 400˚F. Spray the vegetable oil over the baking sheet three times to coat. Put the cornmeal, thyme and basil on a large plate and mix well.

Sprinkle garlic powder, lemon pepper and Cajun spice on both sides of each catfish fillet. Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet.

Dust each fillet with paprika. Coat the catfish lightly with cooking spray. Place the baking sheet on the bottom shelf of the oven. Bake for 20 minutes. Reduce heat to 350 degrees F, and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.


2 servings


Oprah's cookbook

1 lb shrimp (21-25 count)
1 Tbsp Creole seasoning, divided
1 Tbsp olive oil
7 cloves garlic, minced
1/2 tsp dried rosemary, crushed (or 1/2 Tbsp chopped fresh rosemary)
1/2 Tbsp hot sauce
1 lemon, juiced
1-1/2 Tbsp Worcestershire sauce
1/4 cup amber beer
2 oz butter, room temperature (1/2 stick)
French bread baguette


Toss shrimp with 1 Tbsp. Creole seasoning in large bowl to coat.

Heat oil in heavy, large skillet over medium heat. Add garlic and rosemary and sauté until garlic is golden brown. Add seasoned shrimp; toss gently to coat.

Stir in hot sauce, lemon juice and Worcestershire sauce. Add beer and deglaze skillet, shaking gently. Simmer until beer is reduced by about half and shrimp are cooked through, about 2 min.

Stir in remaining Creole seasoning. Reduce heat to low. Gradually stir in butter to form a sauce consistency. Season shrimp mixture to taste with salt and pepper.

Divide shrimp mixture among four soup plates. Serve with French bread.


2 servings


adapted from Commander's Palace recipe published in Restaurants & Institutions

1 lb shrimp, 16-20 count
2 Tbsp butter
3 Tbsp extra virgin olive oil
4 cloves garlic, chopped
1 tsp dried oregano
1 Tbsp black pepper, freshly ground
1 cup white wine


Remove little "legs" from shrimp if you see any; leave shells and tails on. Rinse under cold running water. Pat dry with paper towels.

In a non-reactive large frying pan, melt butter with olive oil over medium-high heat. Add garlic, oregano and pepper, then immediately stir in shrimp. Cook, tossing, 30 seconds. Add white wine and cook 2 to 3 minutes or until shrimp turn pink. Serve immediately, accompanied by crusty bread, each diner peeling his or her shrimp shells.


2-4 servings


365 Easy Italian Recipes

1/4 cup fat-free Caesar dressing
1/4 cup Worcestershire sauce
1 Tbsp butter or margarine
1-1/2 tsp dried oregano
1-1/2 tsp paprika
1-1/2 tsp dried rosemary
1-1/2 tsp dried thyme
1 tsp black pepper
1/2 tsp hot pepper sauce
2 bay leaves
2 cloves garlic, pressed
1 lbs large shrimp
1/4 cup dry white wine
10 1-oz slices French bread baguette
5 lemon wedges


Clean and devein shrimp leaving only the tails on. Combine the first 11 ingredients (through shrimp) in a large nonstick skillet over medium heat; bring to a boil. Add shrimp, and cook 4 minutes, flipping shrimp halfway through cooking time. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.


2 servings


Cooking Light

2, 4-6 oz. salmon fillets, about 1-inch thick
2 small yellow summer squash or zucchini, cut into 1-inch slices
1 small red onion, cut into 1-inch wedges
1 Tbsp olive oil
1 clove garlic, pressed
1/4 tsp salt
1/8 tsp. ground black pepper
1 lemon
2 Tbsp prepared basil pesto


Preheat oven to 425ºF. Place salmon fillets side by side but not touching on Medium Bar Pan.

Cut yellow squash crosswise into 1-inch slices using Crinkle Cutter; cut slices in half. Cut onion into 1-inch wedges using Utility Knife. In Small Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add vegetables; toss to coat. Arrange vegetables around salmon on pan.

Zest lemon using Lemon Zester/Scorer to measure 1/2 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Prep Bowl, combine lemon zest, juice and pesto; mix well. Brush top and sides of salmon with pesto mixture using Pastry Brush. Baker 12-14 minutes or until salmon flakes easily with fork and vegetables are crisp-tender. Garnish with additional lemon zest, if desired.


2 servings


Pampered Chef, Stoneware Inspirations