Shrimp Po'Boys

I have made these before and we love them! I usually serve them with hushpuppies (not homemade). I also serve it with a vinegar based coleslaw. I am the only one that eats the slaw, but that is okay - more for me! If you are a fan of tarter sauce, I do recommend the one with this recipe as it is delicious.

Shrimp Po'Boys

adapted from Cooking Light

Ingredients

Po'Boys

1 lb peeled and deveined large or jumbo shrimp

2 tsp cajun seasoning

2 tsp olive oil

4 hoagie rolls

shredded romaine (optional)

sliced tomato (optional)

Tarter Sauce

1/3 cup reduced-fat mayonnaise

2 TBS sweet pickle relish

1 TBS chopped shallots

1 tsp capers, chopped

1/4 tsp Tabasco

Directions

In a small bowl, combine all ingredients for the tarter sauce and chill.

In a medium bowl, toss the shrimp with the cajun seasoning. I do recommend using the larger shrimp as the small and medium size don't stay on the bun very well. 

Heat the olive oil in a skillet over medium-high heat. Add shrimp and cook until done. 

Slice rolls and add tarter sauce, lettuce, tomato and shrimp.

Enjoy!

Cajun Shrimp & Sausage Pasta

I had two other dishes on the menu that contained a couple of the items in this pasta, mainly the shrimp and sausage. Neither of us really wanted the other dishes and I wanted pasta so I found an Emeril recipe and adapted it to fit what we had. We were definitely rewarded! This was fairly easy to make (although it did require a little bit more prep work than usual) and a little spicy, but oh so yummy!

Cajun Shrimp & Sausage Pasta

adapted from Emeril Lagasse

Ingredients

1/2 - 3/4 lb cooked fettuccine

2 TBS olive oil

1 lb peeled, deveined raw large shrimp

1 TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.)

1 1/2 smoked turkey sausages, sliced and quartered (I use Butterball)

1/2 cup diced green pepper

1/2 cup diced yellow onion

1 TBS minced garlic

1/2 cup chicken stock

1 tsp dried thyme

1 tsp dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan

Essence Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. 

Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.

Add the garlic to the pan and saute for 30 seconds. 

Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. 

Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. 

Add the heavy cream to the pan and cook an additional 2 minutes. 

Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan. 

Enjoy!

Spicy Orange Shrimp

This was very good, but SPICY! I know, I know the title says "Spicy," but I was thinking this would be more of a combination of spicy and sweet. It will definitely clear your sinuses if you are having issues. I'm pretty tolerant of spicy stuff, but this was a little too much! I will definitely make this again, but only use half of the chili paste.

Spicy Orange Shrimp

adapted from Myrecipes.com

Ingredients 

1 lb peeled and deveined large shrimp

1 TBS cornstarch

1/4 cup fresh orange juice

2  TBS low-sodium soy sauce

2 TBS honey

1 TBS rice wine vinegar

1 TBS chile paste with garlic (such as sambal oelek)

2 TBS canola oil

1 TBS minced peeled fresh ginger (I just use prepared chopped ginger)

3 garlic cloves, minced

Directions

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp and stir-fry for 3 minutes or until slightly pink. Add juice mixture; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve over rice.

Enjoy!

Printable Recipe

 

Shrimp Scampi

This recipe was delicious and very easy! I doubled the wine and butter from the original recipe to make more "sauce".

Shrimp Scampi

adapted from This Mommy Cooks

Ingredients:

4 TBSP White Wine

4 TBSP Butter

1 tsp Dried Parsley Flakes

2 TBSP garlic, minced
juice of half a lemon

1 pound shrimp

Directions:
Melt butter in skillet. Once melted, add wine, parsley, and garlic. Mix well and add shrimp. Cook 6-9 minutes until shrimp is pink on both sides. I served this over angel hair pasta with some garlic bread.