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Shrimp Scampi Pizza

Shrimp Scampi Pizza

Never once in my life did I think I’d like shrimp on pizza.

I don’t super love shrimp but I do like shrimp scampi and I like a few other shrimp dishes (like this delicious Chicken and Shrimp in Coconut Lime Tomato Sauce).

So anyway, one Saturday pizza night I decided to be brave and cook this shrimp scampi pizza.  And guess what? We liked it so well we’ve made it twice in the last month.  The buttery garlicky base is light and delicious and the topping of just shrimp and cheese keeps it light and refreshing.  Leave out the red pepper flakes if you don’t want any heat but we think it adds just a tiny bit of heat and a much needed flavor.

Shrimp Scampi Pizza

Recipe notes: If you’re going to make homemade pizza it’s really worth it to invest in a pizza paddle and a pizza stone. In my opinion, the pizza stone is essential for a well-cooked crust and gives it that crusty outer layer with soft chewy bread inside and the center of the pizza cooks thoroughly and doesn’t leave any soggy areas. You could get by without a pizza paddle but it makes it easy and safe to slide the pizza on and off the flaming hot stone.

*45-60 minutes before baking, place the pizza stone on the center rack in a cold oven and preheat the oven to 500 degrees.

Shrimp Scampi Pizza

Shrimp Scampi Pizza

Ingredients

  • 1/2 recipe of the best pizza dough If you want to make this dough all whole wheat and no refined sugar, substitute whole wheat flour in place of the all-purpose white flour and use 3 tablespoons honey and no sugar.
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 large cloves of garlic, minced
  • 1/2 - 1 teaspoon red pepper flakes
  • 1 lemon, zest and juice
  • 1/4 cup water
  • 1/4 teaspoon chicken base
  • 1 pound fresh shrimp, rinsed, peeled, & deveined
  • 1 cup (or more) mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 3/4 teaspoons Italian seasoning

Directions

  1. In a large skillet, melt the olive oil and butter over medium-low heat.
  2. Add the garlic, red pepper flakes, and lemon zest; cook for one minute.
  3. Add the water, chicken base, and lemon juice; simmer for 2 minutes.
  4. Add the shrimp and cook only until it's pink. Remove the shrimp from the pan and set it aside.
  5. Spread the pizza dough out on parchment paper lightly sprayed with cooking spray.
  6. Brush the dough with the garlic-lemon sauce from the pan. Cover the dough with the liquid but don't leave large puddled areas. And try to get as much of the garlic and red pepper flakes as you can and sprinkle them over the dough.
  7. Add the shrimp, mozzarella cheese, and Parmesan cheese. Sprinkle the Italian seasoning over the top.
  8. Bake for about 6 minutes on the preheated stone (see the above recipe note).
http://www.abrightandbeautifullife.com/shrimp-scampi-pizza/

Recipe source: Cooking with Curls

This recipe was featured on:
Made in a Day

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Chicken and Shrimp in Coconut Lime Tomato Sauce

Chicken and Shrimp in Coconut Lime Tomato Sauce ~ join me in coconut lime tomato sauce heaven

Wow!

This jambalaya style dish definitely satisfies the tastebuds.

Even without the chicken and shrimp it would be delicious.  {The original recipe is for shrimp only, but I added chicken and I’m glad I did.  It gave it a good balance of proteins.}

The sauce is what absolutely seals the deliciousness deal ~ it’s creamy and slightly spicy with a hint of lime and cilantro.  But it’s quite thin, so serve it up in a bowl with rice.

And then join me in Coconut Lime Tomato Sauce heaven.

 

Chicken and Shrimp in Coconut Lime Tomato Sauce

Ingredients

  • 1 pound fresh or frozen shrimp, thawed if frozen {I use frozen, fully cooked}
  • 1 pound chicken breasts, cut up into large bite-sized chunks
  • 1 tablespoon red bell pepper, finely chopped
  • 6 green onions, thinly sliced
  • 1 cup chopped cilantro, divided
  • 6 cloves garlic, minced
  • 1 teaspoon kosher salt {or sea or table salt}
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cans diced tomatoes, undrained
  • 2 cans coconut milk {regular or light}
  • 1 tablespoon fresh lime juice
  • Hot, cooked rice for serving

Directions

  1. In a large saucepan or Dutch oven, heat the olive oil on medium heat and add the red pepper. Cook until crisp-tender, about 2-3 minutes.
  2. Add the sliced green onions, 1/2 cup of the cilantro, red pepper flakes, and garlic. Cook, stirring constantly for 1-2 minutes.
  3. Add the tomatoes, coconut milk, and salt.
  4. Bring the mixture to a simmer and cook for 10-15 minutes to blend the flavors and slightly reduce the sauce.
  5. In a separate pan, cook the chicken.
  6. Add the chicken to the sauce mixture.
  7. If using frozen shrimp, remove the tails and add to the sauce mixture.
  8. If using fresh shrimp, add it to the mixture and cook until the shrimp are pink and tender.
  9. Stir in the lime juice.
  10. Serve in bowls over rice and garnish with the remaining cilantro.
http://www.abrightandbeautifullife.com/chicken-shrimp-coconut-lime-tomato-sauce/

Recipe source: adapted from Skinny Taste and Mel’s Kitchen Cafe.

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Garlicky Butter Shrimp

Garlic Butter Shrimp

Garlicky Butter Shrimp prepared in about 20 minutes!

It’s no secret that I love super tasty meals prepared at home.  When combined with a side dish or two and maybe some type of bread, this Garlicky Butter Shrimp adds a delicious elegance to our home-grilled steak dinner that rivals expensive restaurant meals.  Click {here} for a delicious steak marinade recipe.

For me, there aren’t many flavors that smell or taste so well together as butter and garlic.  In this recipe the butter and garlic blend perfectly with the lemon, making this shrimp a delicious accompaniment to steak or chicken or on it’s own served up with crusty bread and a delicious salad.  Because I can’t bring myself to buy uncooked shrimp, some of you out there might think I’m not a true-blue shrimp cooker and that we aren’t getting the fullness of flavor or the benefit of freshness {I use fully-cooked, frozen shrimp}, but let me tell you, we think this is pretty delicious anyway.  Feel free to use whichever you prefer.

Garlicky Butter Shrimp

Yield: 4 servings

Garlicky Butter Shrimp

Ingredients

  • 1-1/2 pounds fully-cooked, frozen shrimp
  • 8 tablespoons butter, divided
  • 5 cloves garlic, minced
  • 1/4 cup chicken stock
  • juice of 1 lemon
  • kosher salt, to taste
  • pepper, to taste
  • parsley leaves, chopped {optional}

Directions

  1. Thaw and remove the tails from the shrimp.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat.
  3. Add the garlic, salt, and pepper. Cook, stirring occasionally, for about 1 minute.
  4. Add the shrimp; stir and cook for about 3 minutes.
  5. Remove the shrimp from the pan and set aside.
  6. Add the chicken stock and lemon juice into the pan.
  7. Bring to a boil; reduce the heat and simmer until reduced by half, about 2 minutes.
  8. Stir in the remaining 6 tablespoons of butter until melted and smooth.
  9. Add the shrimp back to the pan and gently toss to combine.
  10. Garnish with chopped parsley leaves, if desired.
http://www.abrightandbeautifullife.com/garlicky-butter-shrimp/

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Thai Shrimp Noodle Soup

IMG_4628

 

This soup can be described in 4 simple words: Quick. Easy. Spicy. Delicious.  We love all of the flavors that blend perfectly in this Thai Shrimp Noodle Soup, which I slightly adapted from this cookbook.  It’s tasty on it’s own or served with other Asian dishes like these Asian Beef Lettuce Wraps that I shared a few weeks ago, which is one of our favorite meals.

*serves 6

Ingredients:

8 cups water
3 green onions, thinly sliced
2 carrots, peeled and thinly sliced
2 tablespoons fish sauce {or soy sauce}
1 tablespoon Thai hot chili sauce {I use Sriracha hot chili sauce}
2 cloves garlic, finely minced
2 tablespoons fresh ginger, peeled, thinly sliced and then roughly chopped
1 teaspoon chopped fresh basil {or 1/4 teaspoon dried basil}
3 packages oriental or chicken flavor ramen noodles, slightly broken
12-16 ounces medium-size shrimp, peeled and deveined {I use fully cooked, frozen shrimp ~ raw shrimp
gives me the creeps}
2 cups fresh spinach, coarsely chopped
1 carton sliced mushrooms
1 lime – use juice and grated zest

Directions:

1. Bring water to a boil in a soup pot.
2. Add green onions, carrots, fish sauce, chili sauce, garlic, ginger, and basil to pot.
3. Add 2 ramen noodle seasoning packets {if you add all 3 packets the soup will probably be too salty.}
4. Boil 5 minutes.
5. Add shrimp, spinach, mushrooms, and ramen noodles.
6. Cook 5 more minutes.
7. Add lime juice and zest.
8. Stir well and serve.

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