recipes for shrimp

10

Chicken & Shrimp Fajita Soup 

A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day. 

Ingredients 

1 ½ lb chicken thighs, cut into bite-sized pieces 

½ lb large shrimp, peeled, deveined, tail-off

½ large onion, finely chopped 

½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved 

6 large cloves garlic, minced 

1 28oz can crushed tomatoes

1 can black beans, rinsed 

3 cups chicken broth 

2 tbsp tomato paste 

3 chipotle peppers in adobo sauce, chopped 

1-2 tbsp adobo sauce 

Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepper

NOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container  

1 serrano pepper, chopped with seeds, optional 

Kosher salt to taste 

Olive oil 

Fresh cilantro for garnish 

Directions for Dutch Oven 

Heat a dutch oven over medium heat for 10 minutes. 

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. 

Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice. 

In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened. 

Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth. 

Season to taste 

Raise the heat to a simmer and cover with a lid to cook for 1.5 hours. 

After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.

After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.

Allow to cook with the lid vented for 5-10 minutes. 

During this time, the soup should thicken considerably but still have liquid. 

Adjust the seasoning to your preferred taste and serve. 

Directions for Crockpot 

Heat a pan over medium heat for 10 minutes.

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.

Once the chicken has browned, place the chicken and its juice into the crockpot. 

Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours. 

After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through. 

Adjust the seasoning to your preferred taste and serve. 

Enjoy! 

Recipe: Trout Soup

Description: Pretty salty.

Game ingredients: Rainbow Trout, Green Algae

This recipe restores 100 energy and 45 health. It gives a +1 Fishing bonus and can be obtained from the Cooking Channel. It sells for 100g.

Difficulty: Medium, 1 hour. Serves 5. 

I actually used basa fillets instead of trout ‘cause there wasn’t any decent trout at the store, and it’s almost spawning season. Also the recipe isn’t too difficult, but might require some skill, so I set it to medium just to be safe. My pie hole is a lie hole. 

-1 medium onion
-2 sticks celery
-2 cloves garlic
-1 tablespoon chili powder
-2 tablespoons olive oil
-1 cup white wine
-796mL can of diced tomatoes
-½ butternut squash
-500mL vegetable broth
-2 large fish fillets, thawed
-300g shrimp, tails removed
-1 teaspoon lemon juice
-Salt and pepper, to taste

Finely chop up the onion, celery, and garlic cloves. Grate the butternut squash. You don’t have to remove the rind, but I did. In a large pot, heat the olive oil over medium-high heat and add the vegetables and chili powder. 

Cook for five minutes, stirring occasionally, and then add the wine, diced tomatoes, and vegetable broth. Add the grated butternut squash and reduce the heat to low. Put on a lid and let it simmer for 30 minutes. 

Cut the fish into chunks or slices. If you have frozen shrimp with the tails on, you can run them under hot water in a colander and then easily pull off the tails. 

Add the fish and shrimp to the pot and increase the heat to medium-high. Cook for another ten minutes, stirring occasionally, until the fish is opaque and fully cooked. Add the lemon juice and salt and pepper to your liking. Serve hot. 

This soup is hearty and comforting, with plenty of flavour and a nice combination of chunky and smooth. The butternut squash adds a subtle sweetness. 

-SVR

4

BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce 

I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was. 

Ingredients for Curry Shrimp 

Jumbo shrimp (the amount is up to you), peeled, deveined, tail off

Red curry paste mixed with a small amount of light olive oi 

Kosher salt and pepper for seasoning 

Ingredients for Almond Sauce 

¾ cup almond butter 

½ can coconut milk (unsweetened) 

2 tsp red curry paste

2-3 pitted Medjool dates 

1 tbsp apple cider vinegar 

Pinch of kosher salt 

Water - to thin it out to your desired consistency 

Additional Ingredients

Broccoli slaw

1 tbsp apple cider vinegar

Cashews, chopped

Directions  

Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce. 

In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw] 

Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white. 

Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve. 

Can easily be made vegetarian or vegan by omitting the shrimp! 

Enjoy! 

A more flattering photo of my spicy cheesy pork rind shrimp! I think the only thing keeping this recipe from being perfected is that I keep eyeballing my measurements instead of making things exact, which makes sharing it a little difficult. But for those curious, here’s how to make them sans measurements.

  • Thaw chosen amount of pre-cooked cocktail shrimp (not raw)
  • In a plastic bag, crush a few large handfuls of rinds into fine crumbs (I use Chifles original smokehouse chicharonnes, recommend this)
  • Mix the crumbs together with about ½ cup fine grated parmesan (I just use the Kraft stuff)
  • Add into the breading oregano, basil, cayenne pepper, chili powder, and garlic powder. This is what I tend to eyeball the most, a few shakes of each. 
  • Put olive oil in a separate bowl and dip the shrimp in the olive oil, then coat the shrimp in the breading. Lay them out flat on a baking sheet with parchment paper.
  • Top all the shrimp with grated cheese (sharp cheddar is what I use)
  • Bake at 350f for 15 minutes
  • Give yourself a stomach ache from eating too many shrimp

They’ve been a hit in my home, I hope other people try them! The breading can also be used for chicken. Maybe I’ll get fancy and try it with calamari.

Like the other stuff I’ve been posting, this is low carb, gluten free, sugar free, etc.