Cheesy Shrimp Tortellini

 

Tortellini is one of my family's favorite.  And of course, shrimp. 

Shrimp pairs well with Tomatoes, Broccoli, Cauliflower, Carrots, Bell Peppers, Asparagus, and Zucchini.  Serve them on the side or toss them in with your pasta and sauce.

Ingredients

1 pound package Cheese tortellini pasta, cooked and drained
1 lb. shrimp, peeled and deveined
3 Tbsp salted butter
1 Roma tomato, sliced
2 basil leaves, minced
2 garlic cloves, minced
1 Tbsp all purpose flour
1/2 cup heavy whipping cream
1/4 cup shredded parmesan cheese
salt and pepper to taste

Directions

In a large skillet, melt butter over medium heat

Add Shrimp and let cook for 2-3 minutes, until no longer translucent,

Add in sliced tomatoes, basil and garlic and stir.

Saute 1-2 minutes and stir in flour.

Once flour in completely stirred in, add heavy whipping cream and parmesan cheese.

Stir and add in cheese tortellini.  Toss to coat.

Serve with more shredded parmesan and minced basil.

RECIPE from Sweet Pea's Kitchen

Mandarin Shrimp Pasta

This recipe came from one of my business associates,

Jan O'Rear.  Jan brought it and served it cold at a social event.

This a one of my favorites!  ~Shelly

INGREDIENTS

1 pound raw shrimp, shells removed

1 cup Italian dressing, divided

1 tablespoon peanut butter

1 tablespoon soy sauce

1 tablespoon honey

1 inch ginger root, peeled and grated

1/2 teaspoon red pepper flakes

1 tablespoon canola oil

1 tablespoon sesame oil

1 medium carrot, peeled and grated

6 green onions, chopped

3 tablespoons finely chopped cilantro

1 8-ounce can mandarin oranges, drained

8 ounce package almond silvers or sliced almonds, toasted (see instructions below)

3 cups angel hair pasta, cooked

INSTRUCTIONS

1. Marinate shrimp in refrigerator for 1 hour in 1/3 cup of Italian dressing; drain shrimp after 1 hour.
2. While the shrimp is marinating, in a separate bowl, whisk together the remaining Italian dressing, peanut butter, soy sauce, honey, grated ginger root and red pepper flakes. Set sauce aside. 
3. Toast almonds in a dry pan for 4 minutes, in a preheated 350 degree oven. Set aside.
4. Boil pasta according to package directions, drain and set aside.
5. Saute the grated carrots, chopped green onions and chopped cilantro in the canola oil with the sesame oil until browned.  
6. Add the shrimp and saute until the shrimp are pink and opaque.
7. Combine pasta, vegetables, shrimp and sauce in a large saute pan and heat thoroughly, stirring continually, until heated through.
8. Garnish with toasted almonds and mandarin oranges.
9. Serve hot or cold.

For a variation, substitute 1 lb. boneless chicken breast cut into 1-inch pieces for the shrimp and add (1) 8 oz. can of sliced water chestnuts is desired.

Shrimp Scampi with Linguini

 

Do you ever think of recipes as a guideline?

I wanted Shrimp Scampi. 
I had the shrimp but was missing some other ingredients.
I used spaghetti instead of linguini.
I used chicken broth instead of white wine.  Imagine me not having wine.  But, I guess it happens.
I did not have shallots so I used diced onion.
I did not have garlic on hand. Another unbelievable occurrence. So I used garlic powder.
And I did not have a lemon, but I did have a squeeze lemon juice.
And I did not have parsley on hand.

All this to say that it was still wonderful.

INGREDIENTS

1 lb. Linguini or spaghetti
4 Tablespoons Butter
4 Tablespoons Extra-Virgin olive oil, plus more for drizzling
2 shallots, finely chopped
2 cloves of garlic, minced
pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground pepper
1/2 cup dry white wine or broth
Juice of one lemon
1/4 cup finely chopped parsley leaves

DIRECTIONS

Cook Pasta al dente, as directed on the package

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive over medium-high heat.  Saute shallots, garlic red pepper flakes, until the shallots are translucent, 3-4 minutes.  Season the shrimp with salt and pepper, add them to the pan until they turn pink, about 2-3 minutes.  Remove the shrimp from the pan and keep warm.  Add wine and lemon juice and bring to a boil.  Add 2 tablespoons butter and 2 tablespoons olive oil.  When butter is melted, return the shrimp to the pan with the parsley and cooked pasta.  Stir well and season with salt and pepper.  Drizzle over a bit more olive oil and serve immediately. 

Italian Butter Shrimp

This recipe comes from mamasbestrecipes.com

I made this recipe recently and everyone really enjoyed it.   I will definitely make it again. 

~Shelly

Cook Time:  15 minutes

INGREDIENTS

1 stick butter

1 Lemon

1 Packet Italian seasoning

Shrimp

INSTRUCTIONS

Melt a stick of butter in a pan.

Slice one lemon and layer it on top of the butter.

Add fresh shrimp, then sprinkle on pack of dried Italian seasoning.

Put in the oven and bake for 15 minutes.

Enjoy!

Shrimp and Pineapple Skewers with Peanut Sauce

Do you love a peanut sauce? 

This recipe called out to me and I want to give it a try.  ~Shelly

Ingredients

½ cup smooth peanut butter, preferably natural

3 tablespoons unsweetened coconut milk

1 ½ tablespoons lime juice, more as needed

2 teaspoons brown sugar

2 teaspoons soy sauce

2 teaspoons grated ginger root

1 garlic clove, minced

½ teaspoon sriracha or other hot sauce

¼ teaspoon plus a pinch kosher salt, more as needed

1 ½ tablespoons peanut oil

⅛ teaspoon crushed red chile flakes

1 pound cleaned large shrimp

2 cups pineapple chunks

Whole cilantro leaves and torn basil leaves, for garnish

 

Preparation

1.            In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.

2.            Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and chile flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.

3.            Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes (use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

https://cooking.nytimes.com/recipes/1016117-shrimp-and-pineapple-skewers-with-peanut-sauce

Baked Greek Shrimp

I have been following Dara at Cookin Conuck for quite some time.  She likes to post healthy meal ideas and I find new and really tasty meals all the time.

This Baked Greek Shrimp with artichokes is fantastic served over rice, pasta or quinoa!

Dara adds, Besides being quick and virtually foolproof, one of the greatest things about this recipes is that it can be tailored to your family’s taste buds. For example, if artichokes aren’t popular at your dinner table, swap them with peppers or zucchini, or simply leave them out and include an extra quarter pound of shrimp.

Half of the cooking is done on the stovetop and the other half in the oven. The herbs, onions and garlic are sautéed in some olive oil in a large nonstick skillet, then simmered with some canned tomatoes. Be sure to use a skillet that’s ovenproof, so that you can pop the whole thing in the oven without needing to pull out a baking dish. Less dishes equals a happy cook!

The final step is to stir in the shrimp, artichokes and parsley before sprinkling the feta cheese over top and baking. It shouldn’t take any more than 7 or 8 minutes for the shrimp to cook. I know you want to avoid overcooked, rubbery shrimp as much as I do, so check them early if you’re shrimp are on the smaller side.

Baked Greek Shrimp Recipe with Artichokes

Prep time - 5 minutes

Cook time - 25 minutes

Total time - 30 minutes

Author: Dara Michalski | Cookin' Canuck

Serves: Serves 4

Ingredients

2 tsp Olive oil 
1 onion, chopped

3 garlic cloves, minced

¾ tsp dried oregano 

2 (14 oz. each) can petite diced tomatoes 

1 ¼ cup canned (in water) quartered artichoke hearts  (in water) 

¾ lb. large shrimp, peeled & deveined

¼ c minced flat-leaf parsley

¼ tsp salt

¼ tsp ground pepper

¼ cup crumbled feta cheese

Instructions

1. Preheat the oven to 425 degrees F.
2. Heat the olive oil in a large nonstick, oven-proof skillet set over medium heat. Add the onions and cook until softened, 4 to 5 minutes. Add the garlic and oregano, cook for 1 minute.
3. Add the petite diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in the artichoke quarters, shrimp, parsley, salt and pepper. Sprinkle the feta cheese over top.
5. Bake until the shrimp is just cooked through, 7 to 8 minutes.
6. Serve over rice, quinoa or pasta.
   

Notes

Weight Watchers Points: 3 (SmartPoints), 5 (Points+), 4 (Old Points)

Nutrition Information

Serving size: 1¼ cups | Calories: 204.4 cal | Fat: 5.8g | Saturated fat: 2.0g | Carbohydrates: 17.0g | Sugar: 7.3g | Sodium: 871.8mg | Fiber: 5.1g | Protein: 21.5g | Cholesterol: 137.1mg

Thai Shrimp and Carrot Salad

I am always looking for new recipes for myself and for my Harter House friends. Today I found this fresh Asian Salad compliments of Whole Foods.

A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.

















Serves 6
Ingredients

8 ounces uncooked rice noodles
1/4 Cup lime juice
1/4 cup rice vinegar
1/8 teaspoon crushed red chile pepper
1/2 pound cooked, peeled and deveined medium shrimp with tails removed
3 cups shredded carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped fresh mint



Method

Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.

Nutrition

Per serving: 290 calories (70 from fat), 8g total fat, 1g saturated fat, 75mg cholesterol, 160mg sodium, 61g total carbohydrate (8g dietary fiber, 7g sugar), 24g protein

BBQ Shrimp Wraps

Always Start at Harter House and Harter House World Flavors for the freshest ingredients!

            How to make BBQ Shrimp Wraps

Pick your favorite BBQ sauce and marinate your shrimp for about 30 minutes.
I used Guy Fieri's Carolina #6 because it's slightly sweet and tangy

available at Harter House World Flavors! 

Pick out some fresh veggies for your wrap

Avocados, red onion, tomatoes, and lettuce made it into our wrap!

Grill up some shrimp!

We served our wraps "do it yourself" style. You can see the Feta Cheese &

roasted corn and bean salsa in the back there. Delicious toppings for the wraps.

To make the salsa;

combine roasted corn, black beans, red onion, tomato, serrano chiles, and some lime juice.

Pile the ingredients high in the middle of your wrap.

Roll it up "burrito style" and you're good to go!!

These wraps are only 317 calories!!

(We used 80 calorie wraps)

If you like lettuce wraps -- we tried it that way too.

Deliciousss

Posted by Erika 
Grad Student. Foodie. Lover of all things delicious!