Tag Archives: shrimp

Shrimp and Bacon Alfredo

8 Aug

The night before a triathlon, my husband loves to have a big bowl of pasta. Hmm… a protein packed pasta dish the day before I HAD to go grocery shopping (I was down to eating pb&j’s for breakfast again) seemed impossible. In fact, I considered calling for take-out. Seriously. I had no chicken, no jarred spaghetti sauce or tomato sauce for making my own, and only 1/2 of a box of rigatoni pasta. Thank goodness it was whole wheat! I was… how do you say… in a pickle.

I dug to the back of the fridge and found two things that inspired this recipe. (I shouldn’t even call it that. A recipe? I don’t  even have measurements for the ingredients!) I found a jar of Alfredo sauce that had about 1/4-1/3 cup left and 1/3 of a container of low fat cottage cheese. The cottage cheese was leftover from a delicious veggie lasagna that I have yet to post… stay tuned for it. It’s really delicious!

The cottage cheese was a wild card but it worked out great. It melted into the Alfredo sauce and added the thickness and richness I was looking for, along with added protein!

Anyway, I basically just threw a bunch of ingredients together and tasted as I went along, adding a dash of this and that, until it was perfected. I you find yourself in a culinary pickle, don’t panic. Just throw some stuff together and see what happens. You might be surprised what you can come up with.

Shrimp and Bacon Alfredo

Servings: 2
Time: 20 minutes
Level: Easy

Turkey bacon, cooked and crumbles
Shrimp, cooked and peeled
Frozen peas, thawed
Rigatoni pasta, cooked and drained
Cottage cheese
Alfredo pasta sauce
Italian seasoning
Black pepper
Garlic powder
Salt

Mix all ingredients together in a pot over medium heat until warmed throughout. Play with the ingredient amounts until you get the right consistency, texture, and taste you want. Yum!


 

In Honor of Cinco de Mayo…

3 May

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Cinco de Mayo… Ahh, what a delicious holiday. Yeah, yeah, I know. It’s a holiday that celebrates  Mexico’s victory over the French on May 5, 1862.  But, dang, celebrating  their victory with a delicious dinner is just fine by me. Our neighbors to the south know what their doing when it comes to their amazing cuisine and I’m not ashamed of how much I love it!

If your going to be staying in this Cinco de Mayo or if you are planning on having a blow out fiesta with friends, check out these recipes below. I took a look back at my recipe collection and my love is clearly evident… I can’t say that ANY of these recipes are even slightly  authentic but they are definitely inspired by south of the border flavors.

Grab yourself a basket of chips and a bowl of salsa, maybe a margarita or two, and celebrate!

Enchilada Pie 

Sweet Potato and Black Bean Enchiladas (vegetarian and vegan)

Steak Fajitas

Mexican Cornbread

Quinoa Salsa Side Dish

Gringa Tostada

Fiesta Fritata

Baja Shrimp Tacos with a Corn and Radish Salad

Baja Shrimp Tacos with a Corn and Radish Salad

14 Apr

My pictures aren’t very good tonight. The lighting is bad, the angles are bad, they’re all bad. But it is because we were so anxious to sit down and eat these yummy little tacos! I will definitely be making both of these recipes again and again. The tangy yogurt sauce really made this meal come together and we loved every bite. I made enough for Jason to have leftovers for lunch tomorrow but he ended up going back for seconds… big seconds… yum!

Baja Shrimp Tacos

Servings: 2
Time: 15 minutes
Level: Medium (Just because of the timing. To have everything done at once is kind of tricky.)

10 frozen shrimp, defrosted, peeled, deveined
1/4 c. onion, thinly sliced
1 pinch of garlic powder
1 pinch of salt
1 pinch of red pepper flakes
1 pinch of cumin
1 pinch of coriander

In a skillet over medium-high heat, sauté onions until translucent. Add shrimp and all other ingredients. Heat until shrimp just turn pink, about 4 minutes.

Serve in warmed corn tortillas with Spicy Lime Yogurt Sauce, lettuce, and salsa. Yum!

Tips
– Warm the corn tortillas in a little oil, turning frequently, over medium heat. This will take the “raw” taste away.

Spicy Lime Yogurt Sauce

2 tbsp. plain non-fat yogurt
2 tbsp. sour cream
1-2 tsp. lime juice
1 pinch of cayenne
1 pinch of cumin
1 pinch of coriander

Mix all ingredients together. Can be made ahead and stored in the fridge for up to 1 week. Yum!

Corn and Radish Salad

Servings: 2
Time: 5 minutes
Level: Easy

1/2 c. corn, rinsed and drained
3-4 radishes, thinly slices
1 tbsp. jalapeños, chopped
2 tbsp. Spicy Lime Yogurt Sauce

Mix all ingredients together. Can be made up to 3 hours ahead of time if stored in the fridge. Yum!

Amazingly Easy Italian Shrimp

29 Mar

Italian dressing is a must to have in your pantry. It is full of flavor and super versatile. You can make pasta salad, various marinades, zesty green beans, and even use it as a base to boil frozen vegetables until tender crisp, which is one of my go to side dishes when I’m in a pinch. Seriously, you should try it.

Tonight I made Italian shrimp with vegetables and brown rice. I needed a little caloric redemption after last night’s burger bomb and it only took me about 15-20 minutes to get dinner on the table!

I hope you like it. It is extremely easy and can be translated to chicken or fish as well. I didn’t put ingredient quantities or cook times because you can just eye-ball it and make as much or as little as you want.

Italian Shrimp

Time: 10 minutes or so
Servings:  However much you want to make
Level: EASY!

Shrimp, raw, peeled and deveined
Italian dressing, fat-free will work as well
Juice or lemon slices from one lemon
Pepper
Butter, a few pads

Preheat oven to 350°. In a casserole dish lay shrimp flat and side by side so they don’t overlap. Pour Italian dressing over the shrimp until coated generously. Squeeze lemon of layer lemon slices over top of shrimp. Sprinkle pepper over entire dish, use more than you think… The more the better.

Dot with butter. Bake in the oven and watch closely for shrimp to turn pink. Yum!

Tips
– The shrimp will turn pink quickly but  depending on the quantity of shrimp used, the time will vary.
– You can use frozen shrimp but defrost them first by running them under cool water.
– Serve the shrimp and juice over brown rice. Bread is also delicious to soak up the leftover juice.
– The left over shrimp are great served cold. Try tossing them in a salad for a quick lunch.

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