Shrimp & Corn Chowder

This corn and shrimp chowder is made extra hearty by the use of potatoes and extra delicious by the flavor of bell pepper and leaks. The combination of flavors adds depth and will definitely impress all of your dinner mates. This is a great way to use up the last of the fall root vegetables coming through your kitchen.

Recipe yields 6 servings

Ingredients
2 tbsp unsalted butter
2 small leeks
1 large baking potato
3 cups chicken broth
4 cups corn kernels (I used 4 ears of corn)
1 1/2 cups half-and-half
2 tbsp cornstarch
2 tsp Old Bay seasoning
1 sweet orange pepper
1 lb medium shrimp, cleaned with the tails off
1 tbsp lemon juice
Dash of hot sauce

Peel and dice the potato into small cubes. Thinly slice the leeks, removing the rough green part and discarding.

Remove the corn kernels from the ears of corn (if you are using fresh).

In a large stock pot, melt the butter and add the leeks. Cook, stirring occasionally, until leeks are fragrant and softened.

To the pot, add the potato, corn and chicken stock. Bring to a boil and then lower heat to a simmer, cooking for 15 minutes. Be sure to stir the pot occasionally!

Thinly slice the orange pepper.

Combine the half-and-half and cornstarch in a small bowl and slowly add to the pot, stirring it in as you add it to avoid clumping.  Add the peppers and the Old Bay seasoning and return the pot to a simmer.

Add the shrimp and stir until cooked through, about 5 minutes. Cut the heat and stir in the lemon juice and hot sauce. Give it a taste and add another dash of hot sauce if you prefer a little more kick. Remove to serving bowls and enjoy!

Shrimp Fra Diavolo

Fra Diavolo is always a favorite of mine because it likes to bring the heat. A little spice never hurt no one, so feel free to add an extra dash of crushed red pepper if you are feeling adventurous. This version is more rustic with the onion slices and chunks of tomato, so it goes nicely with a lighter base such as angel hair pasta or brown rice. Today I threw in shrimp, but this is also delicious with chunks of lobster meat if you want to get fancy.

Recipe yields 6 servings

Ingredients
2 lbs large shrimp, cleaned with the tails off
2 tsp crushed red pepper flakes (plus more if you want to turn up the heat!)
2-3 tbsp extra virgin olive oil (you want enough to cover the bottom of the pan)
1 large yellow onion
28 oz can diced tomatoes
2 cups dry white wine
1 head of garlic
1 tsp oregano
1/4 cup parsley
1/4 cup basil

Start out by rinsing off the shrimp and tossing with the crushed red pepper flakes. Heat the olive oil in a large skillet and add the shrimp. Cook, turning once, for about 1-2 minutes per side. Don't worry about cooking the heck out of these guys right now, they will see the heat again!

Remove the shrimp to a plate and set aside for now. We will get back to them a little later.

Slice the onion and chop the garlic.

Add your onion and garlic to the same skillet the shrimp were in. Add an extra tablespoon of olive oil to the pan if things are looking a little dry. Cook until the onion is translucent and the garlic is fragrant.

To the skillet, add the diced tomatoes, wine and chopped oregano. Give everything a good mix and bring to a boil. Reduce heat and let the sauce simmer for 15-20 minutes. You want a lot of the extra water to evaporate and allow the sauce to thicken up. Once your sauce has thickened, dump the plate of shrimp back into the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until all the shrimp are cooked through and all the flavors have had some time to get to know each other.

Cut the heat and stir in the chopped parsley and basil. Serve over rice or pasta for a delicious meal. Enjoy!

Crispy Coconut Shrimp

Shrimp is such a light protein for the summer months. It is so versatile and cooks up in no time. Adding this crunchy layer of coconut breading to the outside gives it that extra-summery feel. I served mine alongside some pasta with fresh veggies. Quick and easy. You could also serve alongside a sweet and tangy dipping sauce for an appetizer.

Recipe yields 4 servings

Ingredients

1 lb large shrimp, cleaned

1 large egg

1/2 cup Panko bread crumbs

1/2 cup shredded coconut

1/4 cup all-purpose flour

Preheat the oven to 425F degrees. Prepare the breading station. Mix together the Panko and coconut in one bowl. Put the flour in a second bowl and the egg in a third.

For each shrimp, first coat in flour. Dunk into the egg and cover in the bread crumb mixture. Arrange on a well greased baking sheet.

Place in the oven and bake for 10 minutes. Flip and cook for an additional 6 minutes. Remove to a serving dish. Enjoy!

Basil Pesto Shrimp Skewers

Now that the New York heat wave has officially subsided, it is time to enjoy the BBQ once more. These shrimp skewers are a great choice for a hot night because they take only 7-8 minutes on the BBQ. Plus, seafood always makes a deliciously refreshing summer choice. Marinate the shrimp in some basil pesto before hand for a unique flavor, or just put them on the grill plain and serve with a side sauce or salsa.

Recipe yields 10 skewers

Ingredients
2 lbs large shrimp, cleaned
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
2 cloves garlic

In a food processor, add the basil leaves, olive oil, cheese and garlic. Pulse until it forms a smooth paste. If the pesto is too thick, add more oil, a teaspoon at a time.

Remember, we are using this pesto as a marinade, so we want it to be on the thicker side.

Add your shrimp to a bowl and top with the pesto. Mix together until all the shrimp are coated in the pesto sauce. Cover and refrigerate for at least one hour.

When you are ready to cook, heat up your grill. Place 4-5 shrimps on each skewer.

Lightly coat the grill in non-stick cooking spray and place the skewers in place. Cook for 2-3 minutes on each side on medium heat. The shrimp cook quickly, so be sure to keep an eye on them. Once they are white through the middle with a light pink outside, they are ready to eat!

Remove from the grill and serve alongside my Balsamic Skirt Steak for a delicious surf & turf dinner. Or serve on their own with a side salad for a light and refreshing meal. Enjoy!

Garlic Lime Shrimp

Light and easy to prepare, this is a great dish for a warm summer night. If you can't bear the thought of turning on your stove, grill these up on the BBQ and make a marinade out of the seasoning. This is great as the star of your meal, but can also play a great supporting role to grilled chicken or steaks.

Recipe yields 4 servings

Ingredients  

2 lb large or jumbo shrimp, cleaned with the tails off

1 tbsp unsalted butter

2 tsp extra virgin olive oil

4 cloves of garlic, chopped

Juice from 1 lime

1/4 cup chopped cilantro

Heat the butter and oil in a pan and add the shrimp. Cook for 2-3 minutes and flip. Cook until shrimp are pink.

Add the chopped garlic and lime juice to the pan and toss the shrimp around. Cook for an additional minute or so.

Remove to a serving dish and mix with the chopped cilantro.

Serve & enjoy!

Sausage & Shrimp Jambalaya

This is a simple, one-pot Jambalaya that is packed with your favorite Cajun flavors. It is balances by hearty sausage and light shrimp to fill you up. This is a great dish for a busy weeknight because the flavors come together in under 1 hour, there is only one pot to clean and everyone will surely leave the table with smiles on their face.

Recipe yields 4 servings

Ingredients
1 cup long-grain brown rice
2 cups water
8 oz can of tomato sauce
14 oz can of diced tomatoes
3 beef bouillon cubes (or 1 tbsp of beef bouillon granules)
1 medium yellow onion
1 tbsp parsley
1 tsp thyme
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne pepper (bump it to 1/2 tsp if you like a nice kick)
1 bay leaf
1/2 lb smoked sausage (preferably kielbasa or andouille)
3/4 lb cleaned shrimp with no tails (these little guys snuck out of the picture)

Start by preparing your ingredients. Dice the onion and slice the smoked sausage into 1/2" slices.

In a large stock pot or Dutch oven, add all of your ingredients (leaving out the shrimp). So into the pot goes the rice, water, tomato sauce, diced tomatoes, chopped onion, sliced sausage, beef bouillon cubes, black pepper, salt, garlic powder, ground thyme, cayenne pepper, parsley and the bay leaf.

Give all the ingredients a good stir and place on the stove top.

Bring the mixture to a rolling boil. Reduce the heat to a simmer and cover. Cook for 35 minutes.

Once the time is up, your mixture should have thickened up and the rice should be plump and tender. At this point, toss in your shrimp and bring the heat up to medium/medium high.

Cook for an additional 5 minutes or until the shrimp are pink and cooked through.

Transfer to serving bowls and serve alongside a warm loaf of sourdough bread for dipping. Enjoy!

Spicy Cajun Shrimp Bowl

Happy Good Friday, Everyone! For our last meatless Friday of this Lenten season, how about some shrimp and rice? I am going to let you in on a little secret - you can prepare this in 10 minutes and it is going to taste like you were working on it all day! Can you ask for anything better? This dish packs a punch with its Cajun flavors and sauteed peppers and onions. If you like my Simple Shrimp & Rice Bowl, you are sure to enjoy this spicy, Cajun version.

Recipe yields 4 servings

Ingredients
2 cups white rice
1 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic
1 bag fire roasted bell peppers and onions (these are from Trader Joe's and help keep this dish within 10 minutes!)12 oz can diced tomatoes
1 tbsp Old Bay Seasoning
1 tbsp sea salt
2 tsp onion powder
2 tsp thyme
2-3 tsp cayenne pepper (add more if you like it spicy!)
2 lbs large shrimp, cleaned

Add your rice to boiling water and cook for 10 minutes. While rice is cooking, heat up your butter and oil in a large skillet and slice your garlic. Saute the garlic for a minute.

Add in your peppers and onions and cook for 2-3 minutes until softened.

Toss in the diced tomatoes and half of your spices. Give it a good stir and bring it to a boil.

Once the vegetables are boiling, add your shrimp right on top. Sprinkle the tops with the other half of your seasoning before mixing everything together.

Keep the heat to a simmer and cook shrimp until pink (about 3-4 minutes).

We are about 9 minutes in now. Once your rice is done, empty it into a serving dish and pour your shrimp right on top.

Stir it all together and serve. Hope you enjoy this quick and delicious meal!