Category Archives: Shrimp

Roasted Shrimp and Orzo


This just tastes like summer!  If you grow herbs, they are getting big enough to be using, which makes this a perfect easy addition to your summer repetoire of one-dish meals.  The fresh herbs make this meal, so don’t use dried.  It is totally worth the splurge to buy them if you don’t grow them.  The orzo can be regular or whole wheat.

I love this dish for entertaining because you can make it ahead, toss it in the fridge and pull it out when you sit down to dinner.  And yet, it is a one-dish meal.  You can add a salad on the side to round it out.  Sorry there is no picture.  I’m surprised I don’t have one because I have made it a lot of times.

If you don’t want to turn on the oven in the summertime, you could grill the shrimp as well.

Note for food allergy people – if you (or your guests) are allergic to parts of the recipe, you can pull out some of the dish before adding in the offending item and then they still get to eat what everyone else has, but you don’t have to make an entirely different meal for them.  I served this at book club with a shrimp-free option and a feta-free option.

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 c freshly squeezed lemon juice (2-3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 c minced green onions, white and green parts
1 c chopped fresh dill
1 c chopped fresh flat-leaf parsley
1 cucumber, seeded, and medium-diced
1/2 c small-diced red onion
3/4 pound good feta cheese, large diced

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Meanwhile whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

While the orzo is cooking, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the green onions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.


Shrimp with Lobster Sauce

Shrimp with Lobster Sauce served with rice and roasted carrots

Shrimp with Lobster Sauce served with rice and roasted carrots

This is a contribution from a Sophisticated Gentleman.  My brother-in-law enjoys cooking more than my sister does.  This is one of the first dishes that he won her heart (through her picky stomach) with when they were dating.  It is still one of her favorites.  Don’t worry if it turns out differently every time.  It is part of the charm of it all.

It all comes together quickly, so I recommend prepping all the ingredients before you start cooking.  I color-coded ingredients that can be mixed ahead of time so you just have to dump it all in at once.  The bonus is you can taste it and see if you like it or want to adjust it before adding it in. Feel free to play around with the quantities.  If you like more egg, add more.  Like the black bean sauce, add more of that.  If you’re not sure about how to adjust it, think about the individual ingredients – too salty, that is too much soy sauce, so add more black bean sauce.  Black bean sauce is usually in the Asian section of the grocery store, or of course in Asian grocery stores.  Before adding in the water/cornstarch mixture, make sure you give it a fresh stir because it tends to settle in clumps.

Everything prepped and ready since everything cooks up quickly (the bonus, you'll feel like you're on your own cooking show!)

Everything prepped and ready since everything cooks up quickly (the bonus, you’ll feel like you’re on your own cooking show!)

2 T cornstarch (split into ½ T and 1-1/2 T)
2 tsp dry sherry or Shao Zing wine
1 pound shrimp, peeled and deveined
4 T vegetable oil
2 cloves garlic, minced
1 tsp minced fresh ginger
¼ pound ground pork
1 c chicken broth or water
2 T soy sauce
2 T black bean sauce
¼ tsp sugar
¼ c cold water
1 egg, beaten

In a medium bowl, dissolve ½ T cornstarch in the sherryAdd the shrimp to the bowl and toss to coat.  Prep the rest of the ingredients if they are colored, put like colors together.

Heat the wok or large skillet over medium-high heat.  Add the shrimp and fry until pink, about 3-5 minutes, flipping them about halfway through.  Remove the shrimp to a plate, leaving as much oil in the pan as possible.

Add the garlic and ginger to the hot oil, fry for a few seconds.  Then add the ground pork.  Cook, stirring constantly until the pork is cooked and no longer pink.

Combine broth, soy sauce, black bean sauce, sugar and salt in the wok with the pork.  Bring to a boil.  Reduce heat to medium and simmer for 2 minutes.  Mix the remaining 1-1/2 T cornstarch with ¼ c cold water.  Pour in the pan with the pork.  Add back in the shrimp and any juices.  Bring to a simmer and keep stirring.  While stirring, drizzle in the egg and keep stirring until the egg gets mixed into everything as it cooks.  Serve over rice.

Beaufort Stew

Beaufort Stew with Rice  has tons of flavor and is easy to make

Beaufort Stew with Rice has tons of flavor and is easy to make

Are you looking for something that is PACKED with great flavors – Andoulle sausage, shrimp, chicken – that is super satisfying, impressive for guests, but also super easy to pull together?  Well, here is one for you.  It is a stew, but you serve it over rice, so it is an all-in-one meal in a bowl.  This one is from our family friend, Lois.  She is an amazing cook who has only given me amazing recipes.  And lives up to her great reputation.   The tomato stock can be made directly in the skillet, so you won’t even use too many dishes to make it.  If you think of it, grill the chicken ahead of time when you’re making something else on the grill (or bake them if you don’t want to fire up the grill).  You can add more veggies if you want and if you like it even thicker, just add more cornstarch-water mixture.   It freezes well, and it is a great one for company because you can finish it ahead of time and then serve when you want.

Chicken with cajun seasoning and andoulle sausage really make this pop

Chicken with cajun seasoning and andoulle sausage really make this pop

2 T olive oil
1 cup celery, large diced
½ cup onion, large diced – I used about 1 medium onion
1 cup mixed red, yellow and green peppers – about 1 pepper
2 pounds boneless, skinless chicken breast – grilled (I used about 4 frozen ones) – I sprinkled with Cajun seasoning before grilling.
1 pound Andoulle sausage – sliced
1 pound shrimp, peeled
1 small can of corn – or use fresh if you have it!

Tomato Stock:
3 cups V8 juice
2 bay leaves
Pepper and salt to taste
2 tablespoon brown sugar
1 tsp. thyme (fresh or dried)
2 tsp corn starch (mixed with 2 tsp water) – mix into stock

Saute the celery, onion and peppers in large heavy skillet in olive oil.   Cook until vegetables are half cooked.  Add the chicken and Andoulle sausage and sauté for 5 minutes.  If you are serving it right away, add in the shrimp at this point.   Add in the tomato stock ingredients, simmer for 10 minutes or until you feel all is done.  If it isn’t thick enough for your liking, mix up some more corn starch and water and mix it in.

If you are serving later, add the shrimp in and heat over medium-high heat for about 7-10 min until the shrimp is cooked.

Serve over cooked white rice.

Can freeze to serve later.

If you want to look at pictures more closely, just click on them.