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

6

Shrimp &  Zucchini Pasta with Creamy Garlic Sauce 

Ingredients for Shrimp & Pasta 

½ pound of extra large shrimp, tails removed, peeled, and deveined

1 ½-2 tbsp unsalted butter 

Granulated garlic, parsley, kosher (or sea) salt, black pepper, Hungarian paprika

2 large zucchinis - made into noodles using either a mandolin or vegetable spiralizer 

~¼ cup heavy cream 

Dash white cooking wine

1 clove fresh garlic, minced 

1 ½ tbsp fresh squeezed lemon juice 

Fresh grated parmesan cheese (optional - but who are we kidding) 

Salt, pepper, pinch red pepper flakes (optional if you want spice) 

Directions 

Tip: to plump up your shrimp, place them in water with a small amount of salt (and optionally, sugar - in combination) 

Clean and pat your shrimp dry. Season liberally. 

Heat a large pan over medium heat and melt your butter. 

Place shrimp into pan cook for about 1-2 minutes on the first side, and about 1 minute on the second side. Please don’t overcook your shrimp. 

Remove shrimp to a clean plate. In the same pan - that still has leftover “shrimp juice), add your heavy cream. Bring to a small simmer and add cooking wine and garlic. 

Toss in zucchini noodles and cook until just warmed through. 

Taste your sauce and adjust for any seasonings. 

Assemble your dish and serve. 

*Can be made vegetarian by having the noodles alone (also delicious)

Enjoy! 

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! 

10

Spicy Shrimp Etouffe. Shrimp (2 pounds), Red Bell Pepper (1), Jalapeno (1), Vidalia Onion (¼), Garlic (3-4 cloves), Thyme (1 tablespoon), Chicken stock (2 cups), Water (1 cup), Kosher salt (dash), Pepper (dash), Cayenne (dash), Butter (5 tablespoons), Flour (5 tablespoons), Olive oil (1 tablespoon), Stewed tomatoes (14 oz.).

Peel shrimp and reserve shells. Sautee shells in 1 tablespoon butter until pink. Add water and chicken stock and bring to boil. Simmer on low for 15 minutes then remove shells. Season broth with salt, pepper & cayenne. Finely dice peppers, onion, garlic and thyme and then sauté in olive oil in cast iron pan. When translucent, add 4 tablespoons of butter, flour, salt, pepper, and cayenne and stir.  Add broth to vegetables and flour and stir until thick. Add tomatoes and shrimp and cook until shrimp are pink. Serve with rice and hot sauce.

6

Peanut Soba Noodles with Grilled Shrimp 

Ingredients 

½ lb small shrimp, peeled and deveined 

Seasoning blend: red pepper flakes, sea salt, pepper, smoked paprika, granulated garlic, granulated onion, and freshly ground black pepper 

Olive oil 

Soba noodles, cooked to package instructions 

Peanut sauce - recipe here 

Juice of ½ lime, optional 

Cilantro, for garnish 

Lime wedges for serving, optional 

Directions 

In a pan over medium heat, heat a few tbsp of olive oil and warm throughout.

Once warmed. bloom (heat) a pinch or two or red chili/pepper flakes, stirring them ensuring they don’t burn. 

Place shrimp seasoned side down into the pan and cook for a few minutes on each side – until cooked through. Set aside. 

In the same pan, add in a little bit more oil if needed (just a little) and add in your drained soba noodles. 

Add in the peanut sauce and lime juice, stirring constantly to incorporate. 

Add in the shrimp and toss. 

Remove from the heat once all ingredients are incorporated.

Plate and garnish.

Enjoy! 

4

Linguine with shrimp scampi brightens a dreary Portland evening

Portland breaks precipitation record” – that was the unfortunate headline for February. Then March came along and we endured “3rd wettest March on record”. I don’t know how April will finish, but we’re heading for breaking another record or two. It is wet. A few days ago the rain took an hour-long break and I squished my way into our back yard. I listened intently and could hear the water soaking into the waterlogged earth.

I prefer to make pasta when it’s dry and sunny so that it will dry quickly, but I couldn’t wait any longer and tossed that rule out the window. I carefully arranged my thin, eggy noodles on the drying rack and placed it in my open garage. It took a little while, but eventually they got to that damp/dry texture that was perfect for rolling into coils and storing for later. Most of it went into the freezer, but some of it was used in this incredible dish.

I was looking for a recipe that included shrimp and pasta and it took me about two minutes to find this highly rated recipe for Linguine with shrimp scampi from Ina Garten. I read through the reviews and decided no tweaking was necessary.

This recipe is perfection. It’s light and lemony with lots of shrimp in a buttery, garlicky sauce. A scant amount of red pepper flakes give a little heat, and I added a big handful of Italian parsley freshly picked from the garden. It’s a great meal for any time of year.

Ingredients:

  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 ½ teaspoons
  • ¾ pound linguine
  • 3 tablespoons unsalted butter
  • 2 ½ tablespoons good olive oil
  • 1 ½ tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • ½ lemon, zest grated
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • ¼ lemon, sliced thin
  • 1/8 teaspoon red pepper flakes

Directions:

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12­inch), heavy­bottomed pan, melt the butter and olive oil over medium­low heat. Add the garlic. Sauté for 1 minute, being careful that the garlic doesn’t burn. Add the shrimp, 1 ½ teaspoons of salt, and the pepper, and sauté until the shrimp have just turned pink, about 5 minutes, stirring often.

Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.