Grilled Shrimp Tostada

 We are some serious taco lovers in my house, but sometimes I cheat on my tacos with a Tostada. Not just any Tostada, grilled shrimp tostadas. Now you see how it happened, right? Love at first bite. Big juicy shrimp, lime juice, garlic, spices, Siracha. This is hot stuff. 

Literally.

But sometimes we need a little heat in our lives. These tacos can be in your mouth in just minutes and you can stop licking the screen. 

You will need about 1 1/2 pounds plump juicy shrimp

Fresh garlic adds lots of intense flavor

Lime juice will brighten the taste. 

Cilantro adds flavor, texture and is a great garnish

Cabbage tastes better in seafood tostadas and tacos. I love the red for color and texture, but  I also love to mix red and green shredded cabbage for shrimp and fish tacos or tostadas

Fresh Avocado adds that special something to these Tostadas

This Siracha adds the perfect hint of heat

And then you have this delectable finished work of art

Ingredients 

For Shrimp

1 1/2 pounds shrimp

1 tablespoon olive oil

1 tablespoon melted butter

1 minced garlic clove

1 teaspoon salt

1 tablespoon fresh lime juice

1 teaspoon cumin

1 teaspoon chili powder 

Skewers for grilling shrimp

For Tacos

6-8 six inch corn tortillas

2 avocados sliced

2 cups shredded cabbage

1/2 cup chopped cilantro

Siracha

Directions

Mix oil and spices and toss shrimp in the mixture. Oil the grill and preheat to medium. Place shrimp on skewers and then cook on grill about 2 minutes per side until shrimp is completely cooked through.

Grill tortillas for about 30 seconds on each side, or use a skillet if you don't have a grill. Top each tortilla with Cabbage, Avocado, Cilantro Shrimp and Siracha.

Bon Appetit!

Shrimp n Grits

If you have Southern roots. or you like Southern food, you should be no stranger to Shrimp and Grits. This is definitely comfort food. Smooth creamy grits, flavorful shrimp, and a garnish of green onions, make this a satisfying breakfast or dinner. I like to serve this with piping hot biscuits or crusty french bread. If you have never had grits before, just think of it as the southern version of polenta. 

 

 Start with 1-2 pounds of large uncooked shrimp, peeled and deveined

I like to kick this up by adding cajun spices and finishing the shrimjp off on the grill, but when I am pressed for time, a good skillet works perfectly:-)

 

Grits are experiencing a moment of being trendy, but in my family this is no food trend, we grew up eating Grits and I have always loved them. I have always enjoyed Grits for breakfast, but Shrimp and Grits is perfect for dinner. This would be a great dish to have on Sunday after church with an ice cold glass of sweet tea.

 

Ingredients

 

4 cups chicken broth

1/2 cup whipping cream

1 cup quick cooking grits

1 tablespoon butter

1/4 cup Parmesan cheese

1/4 cup cheddar cheese

salt and pepper to taste

green onions for garnish

 

Shrimp

 

1-2 pounds large shrimp peeled and deveined

1 clove of garlic minced

1 tablespoon Cajun or creole seasoning

1 teaspoon paprika

1 tablespoon butter 

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

1/4 cup chicken broth

 

Directions:

 

Mix Worcestershire sauce and tomato paste and set aside. Sprinkle Cajun or Creole seasoning and paprika on shrimp. Heat butter and saute garlic until fragrant. Add Shrimp and cook until they turn pink. Add sauce mixture  and broth and simmer for a couple of minutes.  If  your sauce is too thick, simply thin it out with a little water or chicken broth.

 

For the Grits:

 

Bring chicken broth and whipping cream to a slow boil (simmer). Stir in the grits and a pinch of salt. Continue stirring until grits are thickened, stir in the butter and cheese. Spoon grits into serving bowls and top each serving with shrimp mixture and a sprinkling og green onions.

Bon Appetit!

Grilled Shrimp Po Boys

Have you ever had shrimp a po boy? If you haven't, you are surely missing out. I experienced my first po boy in New Orleans and it was love at first bite. My love for shrimp knows my bounds and this sandwich hits the spot perfectly. If you love shrimp, this is the recipe for you!

Traditionally, the shrimp is fried and piled high on buttery toasted baguettes with a flavorful aioli and either lettuce and tomatoes or a spicy slaw. I have recreated the traditional po boy into a healthier alternative by grilling the shrimp, rather than frying it. A spicy aioli sauce is the perfect finishing touch.

Start with medium shrimp, peel and devein

Make sure you make your baguettes with the freshest baguette you can find. Great bread and fresh shrimp is what makes a great po boy

Ingredients

Bamboo skewers that have been soaked in water 15-30 minutes

1 pound medium shrimp cleaned and deveined

2 tablespoons olive oil

1 tablespoon creole seasoning

1 tablespoon smoked paprika

1/2 teaspoon salt

1 tablespoon Worcestershire sauce

1 lemon juiced

1 tablespoon hot sauce

2 french baguettes slice lengthwise in half

Shredded romaine lettuce

2 small tomatoes sliced thinly

For the spicy aioli

1 cup mayonnaise

1 tablespoon dijon mustard

1 teaspoon lemon juice

1 teaspoon cajun seasoning

1 -2 teaspoons siracha (or your favorite hot sauce)

Directions: 

Place 4-5 shrimp on each skewer. Combine oil, seasonings, lemon and hot sauce. Mix well and pour over shrimp. Let the shrimp marinate for 30 minutes. Preheat grill to medium heat and grill shrimp 4-5 minutes. Flip once and cook on each side a little over 2 minutes.

Add the sliced baguette to the grill. You can spread the baguette with a light layer of butter for more flavor, or cook on grill dry to toast the baguette.

 Remove shrimp from skewer, spread baguette with spicy aioli or serve on the side. Add lettuce and tomatoes and pile the baguettes high with shrimp. Now take a bit bite.

Repeat

So good

Bon Appetit!

Shrimp Creole

I love seafood, especially when it is fresh and flavorful. Shrimp dishes are among my favorites to order in seafood restaurants. Sometimes I forget just how easy it is to create great seafood dishes at home. This Shrimp Creole is great comfort food. It is a little spicy, but you can adjust the heat to your liking. I love this over rice, although it is delicious served over your favorite pasta too. When I am watching carbs, I serve this over brown rice and it is quite filling.

Ingredients

1 tablespoon butter

3 cloves garlic minced

1/2 cup finely chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

1 can spicy stewed tomatoes

1 can tomato sauce

1 dash hot sauce

2 tablespoons Worcestershire sauce

2 teaspoons Chili powder

1 teaspoon Old Bay Seasoning

1 teaspoon red pepper flakes

1 Bay leaf

1 pound medium shrimp peeled and  deveined

Directions

In a large saucepan melt butter over medium heat. Add garlic, onion, bell pepper and chopped celery. Saute until softened (5 minutes). Stir in tomatoes, tomatoe sauce, all of the seasonings and the Bay Leaf. Bring to a boil stirring frequently.  Add Shrimp and cook for 4-5 minutes until bright pink and cooked through.

Bon Appetit!

Restaurant Style Shrimp Fried Rice

 I love Chinese food and it is one of those cuisines where you can eat lots of it without feeling unpleasantly stuffed.  If you are like me, you love a good Chinese restaurant, or on those busy days you run into Panda Express to satisfy that hankering for Chinese food. The craving is never satisfied without fried rice. It is unbelievably easy to make great restaurant quality fried rice at home. But most of us would rather buy it. On those days when you feel like whipping up your own fried rice, you will be glad you did. I usually use small to medium shrimp, but jumbo shrimp make the rice more filling and it could easily be a main dish, rather than a side.

The trick to making great fried rice is using leftover chilled white rice. Rice that has been in the refrigerator for a day or two is perfect for making a tasty batch of fried rice. For the most fragrant rice, use freshly chopped onions.

A combination of white and green onions adds great flavor

Peas and Carrots add nice texture

The best foolproof way to make sure your rice is perfect is to cook some of your ingredients separately. Stir fry the shrimp until it just starts to turn pink and remove it from the wok or skillet. At this point it will be 80% done.  Cook the eggs seperately and put them back into the wok at the last minute when you put the shrimp back in to finish the last bit of cooking.

Ingredients

2-3 tablespoons vegetable oil

a small dash of salt

8 ounces large uncooked shrimp (shelled and deveined)

2 eggs beaten in a small bowl

1/2 cup chopped white onion

2 stalks chopped green onion

4 cups previously cooked white rice

3/4 cup peas and carrots

2 Tablespoons soy sauce

2 teaspoons sesame oil

Directions:

Heat oil until very hot. About 60 seconds. Add shrimp to a Wok or large skillet and sprinkle with a dash of salt. Stir fry shrimp until it begins to turn pink, then flip over and cook on other side for about 30 seconds and remove and from heat and place on a plate. Add beaten eggs to wok and stir until scrambled soft. Remove from heat and place on plate with shrimp.

Add  1 teaspoon sesame oil and  saute onions for a few seconds before adding rice. Add soy sauce to rice and stir until well combined. Add Shrimp, remaining sesame oil, eggs and carrots and stir fry to combine ingredients and finish cooking the shrimp and eggs. Add more soy sauce if needed.

Bon Appetit!