Shrimp Cobb Salad

INGREDIENTS

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 tablespoon Emeril's Essence Creole Seasoning
• 4 slices bacon, diced
• 2 large eggs
• 5 cups chopped romaine lettuce
• 1 avocado, halved, seeded, peeled and diced
• 1 cup canned corn kernels, drained
• 1/2 cup crumbled feta cheese
FOR THE CILANTRO LIME VINAIGRETTE
• 1 cup loosely packed cilantro, stems removed
• Juice of 1 lime
• 1 jalapeño, optional
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/2 c mayo
• 1/4 c Parmesan cheese

INSTRUCTIONS

• To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place shrimp onto the prepared baking sheet. Add olive oil and Emeril's Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
• To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
• Serve immediately with cilantro lime vinaigrette.

NOTES

Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

Ingredients

~~ For the honey lime tequila shrimp tacos ~~

• 2 pounds (454 g) raw shrimps, peeled and deveined
• 1 teaspoon coarse sea salt
• 2 tablespoons raw honey
• juice of 2 limes + 1 lime
• 1/2 cup tequila (I omitted, because I didn't have any on hand. I added sm. amount of olive oil)
• 1 medium onion, finely minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground chipotle (optional)
• 2 avocados, diced
• 1/2 head of red cabbage, thinly sliced

~~ For the slaw dressing ~~

• 1/4 cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
• 1 teaspoon of Dijon mustard
• sea salt and pepper to taste
• 1/2 cup light, neutral oil, such as grapeseed (I used olive)

~~ For the chipotle crema ~~

• 1 cup (250 ml) sour cream
• 1 to 2 pieces of chipotle chiles in adobo sauce [canned](I omitted)

~~ For assembly ~~

• 12 – 15 homemade or store-bought good quality yellow or white corn tortilla
• a handful of cilantro, finely chopped

Preparation

1. Wash, peel, devein, and dry raw shrimps. Season with salt.
2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.
3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
4. Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
5. Dice the avocados and squeeze juice from the remaining 1 lime.
6. Thinly slice the red cabbage using a sharp knife or a mandolin.
7. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
8. Toss the red cabbage with the lime vinaigrette. Set aside.
9. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
10. Stir in the sour cream , mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
11. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
12. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
13. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

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Shrimp & Sausage Jambalaya

Ingredients 

Jambalaya Mix, recipe follows
2 1/2 cup water
1   (14-ounce) can diced tomatoes
1   (8-ounce) can tomato sauce
1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
1/2-3/4 lb medium, fresh shrimp, peeled and deveined

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Directions

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.

Jambalaya Mix 
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.

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Oven Roasted Srimp

This is a VERY good & EASY way to prepare incredible shrimp! 

 

Ingredients: 

1 stick of butter, melted
1 lemon, sliced in thin slices
1 bag of frozen shrimp, thawed
1 pkg. Italian dressing seasoning.

 

Instructions:

Pour butter on a cookie sheet. Place lemon slices on top of butter. Place shrimp on top of lemon slices. Sprinkle shrimp with dressing packet. Bake at 350 for 15 min.

Note: The drippings in the the pan from the butter, lemon and shrimp is VERY tart. It is best to serve shrimp without any of the drippings. 

Bang Bang Shrimp

Ingredients:

• 2 1/2 tbsp light mayonnaise
• 2 tbsp scallions or green onions, chopped fine
• 1 1/2 tbsp Thai Sweet Chili Sauce
• 1/2 tsp Sriracha (or to taste)
• 40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
• 2 c flour
• 2 eggs
• 1/2 c milk
• coconut oil or canola oil for frying

Directions:

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.Toss shrimp in flour, then in milk egg mixture, then toss again with flour. Deep fry battered shrimp in oil until lightly browned and pink. Toss with sauce and serve. 

Shrim & Red Pepper Pasta

¾ c Ranch dressing
½ c shredded parmesan cheese
8 oz angel hair pasta, cooked
3 T butter or olive oil
½ lb. sliced mushrooms
1 clove, garlic
1 lb. peeled medium- size fresh shrimp
1 (12oz) jar roasted red peppers, drained and cut into strips (you can buy them pre cut)
½ c sliced fresh basil
¼ tsp. pepper

Combine the salad dressing and cheese, set aside.

Meanwhile, melt butter in a large skillet or Dutch oven over medium heat; add mushrooms. Cook stirring constantly, 2 minutes. Add shrimp and garlic; cook 3-5 min. or until ship turn pink, stirring often. Drain excess liquid.

Combine hot cooked pasta, salad dressing mixture, shrimp mixture, red pepper strips, basil, and pepper in a large bowl; toss gently. Serve immediately.

Yield: 4 servings- to double I use the entire box of pasta and double the Ranch dressing and cheese. I do not add more shrimp or peppers.

Shrimp Fried Rice

Ingredients:

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 teaspoon lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
Salt and pepper to taste (optional)
4 teaspoons canola oil
1 1/2 cup tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
3 green onions, chopped (use only white part or white plus some of the green if desired)

Directions:
In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.
Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside. Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.