Grubilicious Contributor: Stacy McCarty
2 T. Olive Oil
1 medium onion, finely chopped
1 rib celery, finely chopped*
1 medium bell pepper, chopped
2 cloves garlic, finely chopped
1 can chicken broth
1 jar Tomato & Basil Sauce (I used Bertolli)
1 jar Alfredo Sauce (I used Bertolli)
1 lb. uncooked fresh or frozen medium shrimp, peeled & deveined
Hot Pepper Sauce to taste (such as Tabasco)
1 (16 oz) fettuccine, cooked and drained
Directions:
Heat olive oil in a large skillet on medium-high heat. Add next 4 ingredients and cook for 5 minutes or until veggies are tender. Slowly stir in broth and bring to a boil. Once boiling, reduce heat and simmer on low for 5 minutes. Stir in both sauces and simmer, stirring occasionally for 15 minutes. Stir in shrimp and cook, stirring occasionally, 3-5 minutes or until shrimp turn pink. Stir in hot pepper sauce to taste. Serve over hot fettuccine.
*I didn't have celery, so didn't use it and it was perfectly fine.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Thursday, August 20, 2009
Monday, April 6, 2009
Southwest Shrimp & Corn Chowder
Grubilicious Contributor: Stacy McCarty
Ingredients:
2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about one small)
1 (4.5 oz) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% milk
1 1/2 cups chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (15.25 oz) can whole-kernel corn with red and green peppers, drained
1 pound peeled, deveined small shrimp
2 tablespoons chopped fresh cilantro
Melt butter in a large Dutch oven over med-high heat. Add onions, bell pepper, serrano chile to pan, saute 2 minutes or until tender, stirring frequently. Add canned chiles to pan and cook 1 minute. Add flour to pan; cook 1 minute stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat, stir in cilantro. (makes 6 1-cup servings)
Cooking Light
I served this with cheese quesadillas...yummy!
Ingredients:
2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about one small)
1 (4.5 oz) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% milk
1 1/2 cups chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (15.25 oz) can whole-kernel corn with red and green peppers, drained
1 pound peeled, deveined small shrimp
2 tablespoons chopped fresh cilantro
Melt butter in a large Dutch oven over med-high heat. Add onions, bell pepper, serrano chile to pan, saute 2 minutes or until tender, stirring frequently. Add canned chiles to pan and cook 1 minute. Add flour to pan; cook 1 minute stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat, stir in cilantro. (makes 6 1-cup servings)
Cooking Light
I served this with cheese quesadillas...yummy!
Tuesday, July 8, 2008
Avocados stuffed with crab salad
Grubilicious Contributor: Stacy McCarty
I made this last night for dinner and it was really yummy and not too filling. You could also make it as a side salad and just serve a half of the avocado to each person.
2 (8 oz) package of imitation crab meat (flake style), flaked into pieces
1 bell pepper, diced
1/2 bunch of green onions, chopped
about 1/2 c. mayo (I use light or fat free and it's just as good)
2-4 large avocados (depending on how many people you are serving)
1. Flake crab meat and mix in large bowl with diced bell pepper, green onions, and mayo.
2. Cut avocados in half (long way) and scoop out of skin with spoon keeping the half intact. Remove seed.
3. Spoon crab salad into avocado holes- heeping out. Serve.
I made this last night for dinner and it was really yummy and not too filling. You could also make it as a side salad and just serve a half of the avocado to each person.
2 (8 oz) package of imitation crab meat (flake style), flaked into pieces
1 bell pepper, diced
1/2 bunch of green onions, chopped
about 1/2 c. mayo (I use light or fat free and it's just as good)
2-4 large avocados (depending on how many people you are serving)
1. Flake crab meat and mix in large bowl with diced bell pepper, green onions, and mayo.
2. Cut avocados in half (long way) and scoop out of skin with spoon keeping the half intact. Remove seed.
3. Spoon crab salad into avocado holes- heeping out. Serve.
Wednesday, March 19, 2008
Creamy Cajun Shrimp Linguine
Grubilicious Contributor: Stacy McCarty
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Saturday, January 5, 2008
Shrimp Casserole
Grubilicious Contributor: Stacy McCarty
This is so good and casseroles are always easy. Plus, it makes enough for leftovers.
Ingredients:
1 1/2 c. uncooked long-grain rice
1 1/2 lb. medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans of cream of shrimp soup, undiluted*
1/4 t. salt
1/4 t. ground pepper
1 c. (4 oz) Cheddar-colby cheese blend (I just use cheddar)
1/4 c. fine, dry breadcrumbs
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in large skillet over medium heat; add bell pepper and next 4 ingredients, saute 10-12 minutes or until tender. Stir in soup, shrimp, salt & pepper; cook 3 minutes or until shrimp turn pink.
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13x9 baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 c. breadcrumbs.
5. Bake at 350 for 25 minutes or until cheese is melted.
*This soup is kind of hard to find. I have never been able to find it at Randall's, but HEB always has it. You can also substitute 2 cans of cream of celery soup.
Southern Living/ April 2007
This is so good and casseroles are always easy. Plus, it makes enough for leftovers.
Ingredients:
1 1/2 c. uncooked long-grain rice
1 1/2 lb. medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans of cream of shrimp soup, undiluted*
1/4 t. salt
1/4 t. ground pepper
1 c. (4 oz) Cheddar-colby cheese blend (I just use cheddar)
1/4 c. fine, dry breadcrumbs
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in large skillet over medium heat; add bell pepper and next 4 ingredients, saute 10-12 minutes or until tender. Stir in soup, shrimp, salt & pepper; cook 3 minutes or until shrimp turn pink.
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13x9 baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 c. breadcrumbs.
5. Bake at 350 for 25 minutes or until cheese is melted.
*This soup is kind of hard to find. I have never been able to find it at Randall's, but HEB always has it. You can also substitute 2 cans of cream of celery soup.
Southern Living/ April 2007
Friday, January 4, 2008
SHRIMP SCAMPI
Grubilicious Contributor: Stacy Fetterman
This is a great recipe if you are in to eating healthy. It's a lot less fattening than traditional shrimp scampi, but still tastes great, and is very easy. I use whole wheat pasta to make it even healthier. I also make it with white cooking wine instead of the brandy.
Ingredients
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic
1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add the lemon juice, brandy or sherry if desired, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce.
Divide the pasta among warmed individual bowls. Top each serving with shrimp sauce and serve immediately.
Nutritional Analysis(per serving)
Calories 335
Cholesterol 233 mg
Protein 36 g
Sodium 405 mg
Carbohydrate 30 g
Fiber 2 g
Total fat 8 g
Potassium 401 mg
Saturated fat 1 g
Calcium 101 mg
Monounsaturated fat 4 g
This is a great recipe if you are in to eating healthy. It's a lot less fattening than traditional shrimp scampi, but still tastes great, and is very easy. I use whole wheat pasta to make it even healthier. I also make it with white cooking wine instead of the brandy.
Ingredients
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic
1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add the lemon juice, brandy or sherry if desired, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce.
Divide the pasta among warmed individual bowls. Top each serving with shrimp sauce and serve immediately.
Nutritional Analysis(per serving)
Calories 335
Cholesterol 233 mg
Protein 36 g
Sodium 405 mg
Carbohydrate 30 g
Fiber 2 g
Total fat 8 g
Potassium 401 mg
Saturated fat 1 g
Calcium 101 mg
Monounsaturated fat 4 g
Thursday, January 3, 2008
Spicy Curry Noodle Soup with Chicken
Grubilicious Contributor: Laura Butler
This is actually a pretty easy recipe once you assemble all of the ingredients. I have made it several times – once for guests and it was a big hit. Probably not quite kid-friendly (my daughter will not eat) but it is totally yummy and great for this winter weather we are having!
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce*
2 teaspoons sugar
3 cups snow peas, trimmed
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced**
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 red or green jalapeño chiles, thinly sliced with seeds
1 lime, cut into wedges
*I got these ingredients in the international section of HEB.
**I use shrimp instead of chicken.
Preparation
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
This is actually a pretty easy recipe once you assemble all of the ingredients. I have made it several times – once for guests and it was a big hit. Probably not quite kid-friendly (my daughter will not eat) but it is totally yummy and great for this winter weather we are having!
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce*
2 teaspoons sugar
3 cups snow peas, trimmed
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced**
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 red or green jalapeño chiles, thinly sliced with seeds
1 lime, cut into wedges
*I got these ingredients in the international section of HEB.
**I use shrimp instead of chicken.
Preparation
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
Wednesday, January 2, 2008
Fish (or shrimp) tacos with Lime-Cilantro Crema
Crema:
1/4 c. thinly sliced green onions
1/4 c. chopped fresh cilantro
3 T. fat-free or light mayo
3 T. reduced-fat sour cream
1 t. grated lime rind
1 1/2 t. fresh lime juice
1/4 t. salt
1 garlic clove, minced
Tacos:
1 t. ground cumin
1 t. ground coriander
1/2 t. smoked paprika
1/4 t. ground red pepper
1/8 t. salt
1/8 t. garlic powder
1 1/2 pounds red snapper fillets OR
1 1/2 lbs. small/medium shrimp peeled and deveined
Cooking spray
8 6 in. tortillas
2 cups shredded cabbage (bagged coleslaw will work)
For Fish tacos:
1. Preheat oven to 425 degrees
2. To prepare crema, combine the first 8 ingredients in small bowl and set aside.
3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl, break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas, top each with 1/4 c. cabbage and 1 T. crema.
For shrimp tacos:
1. Prepare crema as directed above.
2. Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over shrimp. Coat frying pan with cooking spray and saute shrimp until cooked and serve on heated corn tortillas.
This is one of Nathan's favorite dinners. I usually make it with shrimp. Also, we double the corn tortillas around each taco to avoid tearing. I usually serve with black beans.
Cooking Light recipe
1/4 c. thinly sliced green onions
1/4 c. chopped fresh cilantro
3 T. fat-free or light mayo
3 T. reduced-fat sour cream
1 t. grated lime rind
1 1/2 t. fresh lime juice
1/4 t. salt
1 garlic clove, minced
Tacos:
1 t. ground cumin
1 t. ground coriander
1/2 t. smoked paprika
1/4 t. ground red pepper
1/8 t. salt
1/8 t. garlic powder
1 1/2 pounds red snapper fillets OR
1 1/2 lbs. small/medium shrimp peeled and deveined
Cooking spray
8 6 in. tortillas
2 cups shredded cabbage (bagged coleslaw will work)
For Fish tacos:
1. Preheat oven to 425 degrees
2. To prepare crema, combine the first 8 ingredients in small bowl and set aside.
3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl, break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas, top each with 1/4 c. cabbage and 1 T. crema.
For shrimp tacos:
1. Prepare crema as directed above.
2. Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over shrimp. Coat frying pan with cooking spray and saute shrimp until cooked and serve on heated corn tortillas.
This is one of Nathan's favorite dinners. I usually make it with shrimp. Also, we double the corn tortillas around each taco to avoid tearing. I usually serve with black beans.
Cooking Light recipe
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