Tag Archives: shrimp

Shrimp and Creamed Corn

Fall is here, and I couldn’t be more excited. Fall is my favorite season – crisp air, beautiful colors of leaves, pulling out sweaters and blankets. I love the flavors too – apples, pears, pumpkin, squash.

Today’s recipe is none of those things. I promise I’ll bring those soon. But this is a delicious throw back to summer that still sticks to your ribs like a good fall dinner. Slightly spicy shrimp on a delicious, creamy base. Enjoy!

Shrimp and Creamed Corn (Serves 4)

Shrimp and Creamed Corn

8 ears of corn, shucked
1 ½ cups skim milk
2 tablespoons cornstarch
2 tablespoons unsalted butter, divided
¼ teaspoon salt
12 ounces peeled and deveined shrimp
½ – 1 teaspoon salt-free Creole seasoning
¾ teaspoon smoked paprika
½ teaspoon black pepper
2 tablespoons olive oil
1 cup halved grape tomtoates
1 tablespoon fresh thyme leaves
5 cloves garlic, minced
½ cup sliced green onions

1. Cut kernels from corn; reserve cobs. Set aside ½ cup kernels. Pulse remaining kenrels in a food processor until almost creamy.

2. Using dull side of knife, scrape corn cobs to remove “milk” and pulp into a medium saucepan. Add processed corn, milk, and cornstarch to pan.

3. Bring to a boil, stirring often. Reduce heat to medium-low or low; simmer until thick (about 5-7 minutes), stirring frequently. Stir in 1 ½ tablespoons butter and ¼ teaspoon salt. Keep warm.

4. Heat a large skillet over medium-high heat. Add oil and remaining ½ tablespoon of butter. Once butter is melted, add shrimp, Creole seasoning, paprika, and pepper. Cook for 2-3 minutes. Add tomatoes, thyme, garlic, onions, and reserved corn. Cook, stirring occasionally, until the shrimp are done. Serve over creamed corn.

Recipe Notes: If you can’t find corn on the cob or it is too pricey out of season, I’m guessing you could use frozen corn. When I made this, I didn’t get much “milk” out of my cobs. And it would likely be a lot less messy. Also, the full 1 teaspoon of Creole seasoning made this fairly spicy. You might want to opt with less if you are sensitive or want small children to eat this.

Source: adapted from Cooking Light

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Thai Shrimp Curry

I love Thai food. I’ve been craving good Pad Thai for months now. I’ve tried several recipes at home to share with you that have all turned out poorly. But if I was to go get Thai food, I would be torn. Should I get Pad Thai? Or curry? Thai curry is so yummy. Either way I lose, because in the end I wish I also had some of the other.

Well, problem almost solved. While I can’t seem to make decent Pad Thai at home, I did find this awesome curry recipe. It was pretty straightforward, simple, and fast. All good things for a week night with crazy kids making time of the essence when cooking. This really made me feel almost like I’d gotten take out. Especially when my husband did the dishes.

Thai Shrimp Curry (Serves 4)

Thai Shrimp Curry

6-8 ounces whole wheat linguine
1 tablespoon canola oil
12 ounces peeled and deveined shrimp
1 cup vertically sliced onion
1 cup diagonally sliced celery
1 cup juliene carrot
1 tablespoon grated fresh ginger
1 cup light coconut milk
2 tablespoons Thai red curry paste (see notes)
1 ½ tablespoons brown sugar
2 teaspoons rice vinegar
½ tablespoon fish sauce
1 cup bean sprouts
2 tablespoons thinly sliced fresh basil
¼ cup unsalted, dry roasted cashews
2 tablespoons lime juice, or 1 fresh lime sliced into wedges

1. Cook noodles according to package directions for al dente, not using oil or salt. Drain.

2. While noodles are cooking, heat oil in a wok or large skillet over high heat. Add shrimp. Stir-fry about 4 minutes, until turn pink and cooked. Remove from pan without draining the oil.

3. Add onion, celery, carrot, ang ginger to the pan. Stir-fry 2-3 minutes. Combine coconut milk, curry paste, brown sugar, vinegar, and fish sauce in a small bowl or measuring cup. Stir until sugar dissolves. Add to pan. Cook 3 minutes, or until sauce thickens slightly.

4. Add noodles, shrimp, sports, basil, and lime juice (if using) to pan. Toss to coat. Divide into bowls. Sprinkled with cashews. Serve with lime wedges (if using).

Nutritional Information (Amount per serving):

Calories: 440
Protein: 22 g
Fat: 16 g
Saturated Fat: 4 g
Cholesterol: 161 mg
Carbohydrates: 59 g
Fiber: 7 g
Sodium: 534 mg

Recipe Notes: If you wanted to use rice noodles, it would be delicious here. I just prefer to buy as few special ingredients as possible. I have regular whole wheat noodles on hand pretty much all the time. Make sure you slice the veggies very thin, as they don’t have long to cook. I did not find the red curry paste at my regular grocery store. I made my own, with ingredients I had from online recipes, such as this one. I didn’t follow the recipe exactly, just kind of eyeballed it. The original recipe also called for sliced mint along with basil. I don’t love fresh mint in savory dishes, so I omitted it here. Please remember that shrimp is high in cholesterol when looking over the nutritional information and that dietary cholesterol is not the best indicator of what to eat.

Source: slightly adapted from Cooking Light

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Shrimp and Grits with Greens

My mom’s family is from the South. While we ate plenty of other things, Southern cuisine definitely falls into my personal “soul food” category. However, we ate our grits as a breakfast food with eggs. Occasionally, my mom also ventured into a cheesy grit soufflé dish that was outstanding and featured copious amounts of Velveeta.

But shrimp and grits? While it may be a Southern classic, it wasn’t even on our radar. After eating several restaurant versions and trying this recipe at home, I was definitely missing out. This version of the classic is lightened up and heavy on the greens. I liked how this recipe opted for mustard greens, since I find them to be milder and less tough than traditional collard greens or chard.

Enjoy!

Shrimp and Grits with Greens (Serves 4)

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3 ¼ cups low-sodium chicken stock, divided
2 cups skim milk
3 teaspoons freshly ground black pepper, divided
1 cup old-fashioned grits
½ cup mozzarella cheese, shredded
¼ cup chopped green onions
4 teaspoons canola oil, divided
½ cup sliced yellow onion
3 cloves minced garlic, divided
1 tablespoon honey, divided
1 large bunch mustard greens, deveined and torn into large leaves
1 1/2 pounds peeled and deveined large shrimp
2 teaspoons paprika

1. Bring 2 cups stock, milk, and 1/2 teaspoon pepperto a boil in a medium saucepan. Whisk in grits. Reduce heat to low; cover. Cook 15-20 minutes or until thickened, stirring occasionally. Remove from heat. Stir in cheese and green onions. Keep grits warm.

2. While grits are cooking, heat a large skillet with 2 teaspoons oil over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add yellow onions and 2 cloves garlic to pan; sauté 30 seconds, stirring constantly. Stir in 1 cup stock, 1 teaspoon honey, and ½ teaspoon pepper; bring to a boil. Cook 6 minutes or until reduced to about ¼ cup. Add greens to pan. Cover and cook 3 minutes or until tender, stirring occasionally. Remove mixture from pan; keep warm.

3. Return pan to medium-high heat. Combine shrimp, 2 teaspoons pepper, 2 teaspoons oil, 1 clove garlic, 2 teaspoons honey, and paprika in a bowl; toss gently to coat. Add shrimp to pan; cook 2 minutes on each side or until done. Shrimp will be pink when done. Add remaining ¼ cup stock to pan; cook 1 minute, scraping pan to loosen browned bits. Serve shrimp over grits with greens.

Nutritional Information (Amount per serving):

Calories:  470
Protein:  41 g
Fat:  11 g
Saturated Fat:  3 g
Cholesterol:  226 mg
Carbohydrates:  54 g
Fiber:  6 g
Sodium:  420 mg

Recipe Notes: My honest preference is stone-ground grits. I couldn’t find any, so I chose old fashioned. The original recipe calls for quick-cooking. The less quickly the grits cook, the better the texture, I have found. If adapted for a different kind of grits, just divide the amount of liquid on the package in half between broth and milk. Cook according to package timing. I highly recommend trying stone ground grits, especially if you think you don’t like grits. It is a different taste and texture for a different experience.

Source: adapted from Cooking Light

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