Chili Lime Shrimp Rice Bowl

Shrimp is one of those proteins I’ve been trying to work into my meal rotation more often lately. The funny thing is, I’ve always liked shrimp…just usually deep fried. And while crispy fried shrimp is delicious, I really don’t love the process of deep frying at home. Plus, it’s probably not something my arteries need on a weekly basis.

I had a dish similar to this at a restaurant a while back and it really stuck with me. So when I came across this recipe from The Wooden Skillet, I knew I wanted to give it a shot. Even better, I already had a bag of shrimp sitting in the freezer waiting to be used. Yes, I’m still on my mission to cook my way through the freezer stash.

This turned out to be a really solid recipe. Of course, I made a few little changes along the way because apparently I’m incapable of following a recipe exactly as written. I think of them as guidelines.

First, I skipped the mango salsa entirely. I could not find a mango that looked good enough to justify the price tag, and I just wasn’t willing to spend that kind of money on disappointing fruit. So out it went.

Second, I ended up pan-cooking the shrimp instead of grilling them. I had already heated up the skillet and poured in the olive oil before I realized the recipe called for grilling. Honestly, that’s a shame because these would have been amazing on the new grill. I’ll definitely try that next time.

And yes, there will absolutely be a next time.

I served the shrimp with simple basmati rice and the sweet chili cucumbers from the recipe, and let me just say…the cucumbers completely stole the show. Those were unbelievably good and will absolutely be making repeat appearances at my table.

Don’t let the long ingredient list scare you away. A lot of the ingredients overlap between the different components, so it’s really not as complicated as it first looks. In the end, it came together into a fresh, flavorful dinner that felt a little special without being difficult.

Chili Lime Shrimp Rice Bowl

Recipe from The Wooden Skillet

Serves 4

Chili Lime Shrimp:

• 1 pound raw shrimp, 16-20 per bag
• ⅓ cup fresh lime juice
• ¼ cup extra virgin olive oil
• zest of 2 limes
• 1 tablespoon garlic, minced
• 1 tablespoon soy sauce, sub Tamari for gluten-free
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt

Mango Salsa:

• 1 ½ cups mango, diced
• ½ red onion, diced
• ¼ cup fresh cilantro, chopped
• 1 cup avocado, diced
• 1 small jalapeño, minced
• 3 tablespoons lime juice
• ¼ teaspoon kosher salt

Cilantro Lime Sauce:

• ½ cup sour cream
• 1 tablespoon lime juice
• zest of 1 lime
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon garlic, minced
• ⅛ teaspoon kosher salt

Sweet Chili Cucumbers:

• 1 cup mini cucumbers, sliced (sub English cucumber)
• juice of 1/2 lime
• 1 teaspoon chili powder
• pinch of kosher salt
• 1-2 teaspoons olive oil
• 2 teaspoon honey, more if desired

Other Bowl Ingredients:

• 2 cups cooked rice of your choice
• red onion, thinly sliced (as desired)

Prep Chili Lime Shrimp: Ensure 1 pound raw shrimp is thawed and remove shell (leave tail on, if you prefer). Place shrimp in a large bowl or reusable silicone bag. In a small bowl, whisk together ⅓ cup fresh lime juice, ¼ cup extra virgin olive oil, zest of 2 limes, 1 tablespoon garlic, 1 tablespoon soy sauce, ½ teaspoon chili powder, ½ teaspoon ground cumin, and ¼ teaspoon kosher salt. Pour marinade over the shrimp. Cover and let marinate 30 minutes.

Mango Salsa: Meanwhile, combine the salsa ingredients in a small bowl. Taste and add additional lime juice, cilantro, etc. as desired.

Cilantro Lime Sauce: Combine in a small bowl. Taste and add additional lime juice as desired. Cover and place in fridge.

Sweet Chili Cucumbers: Combine in a small bowl. Taste and add additional chili powder or honey, as desired.

Grill Chili Lime Shrimp: Ensure grill grates are clean. Bring grill to medium-high heat. Shake off excess marinade from shrimp and grill directly on the grates for a total of 2-4 minutes (total cook time will depend upon how large your shrimp are) or until shrimp are no long translucent. Transfer to plate.

Build Bowls: Divide rice between bowls along with the shrimp. Add as much Mango Salsa, Cilantro Lime Sauce, and Sweet Chili Cucumbers, as desired, as well as some extra red onion slices. Enjoy!

Sizzling Hoisin Shrimp

I've had more shrimp since I've been doing Hello Fresh than I think I've had in the last several years. I often don't buy and cook shrimp for reasons I can't explain. Yet when it's on the menu for Hello Fresh I figure I'll give it a try. Something different. 

Photo from Hello Fresh

This recipe had all sorts of potential, but it just didn't hit the mark for me. Just hoisin on the shrimp left me wanting more flavor than just hoisin. I added some soy sauce to the remaining hoisin and used that to make a sauce once the shrimp were cooked. That still didn't quite hit the mark for me.

It was good, well just ok really. I wouldn't order this one again, but I'm glad I tried it. 

Sizzling Hoisin Shrimp

Recipe from Hello Fresh

Servers 2

• 2 Scallions
• 1 thumb Ginger
• 1 clove Garlic
• 1 Lime
• ½ cup Jasmine Rice
• 10 ounce Shrimp
• 2 tablespoon Hoisin Sauce
• 6 ounce Green Beans
• 1 tablespoon Sesame Seeds

Adjust rack to top position and preheat oven to 425 degrees. 

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince garlic. Quarter lime.

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 1 minute.

Add rice, ¾ cup water, and a big pinch of salt to pot with aromatics. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, rinse shrimp under cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin, and remaining ginger. Season with salt and pepper. 

Set shrimp aside to marinate for at least 5 minutes.

Meanwhile, trim green beans if necessary; toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. 

Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp are opaque and cooked through, 3-4 minutes. 

Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.

Warm Buttered Shrimp Rolls

In 2016 we went to the South. We hit Charleston and Savannah before heading to Atlanta. I fell in
LOVE with the fried shrimp there. My goal was to eat as much of it as I could. Fresh, spicy, crispy and delicious.

One lunch my mom suggested I get something other than fried shrimp. So, I ordered a fried shrimp po'boy. What? It was different. 

What happened though is I was then in LOVE with the po'boys. You can't get that kind of sandwich here. 

Photo from Hello Fresh

I came across this recipe on Hello Fresh and I thought it might be reminiscent of the south. And it did not disappoint. 

I didn't do the potatoes along side it tonight though. Corn, a sandwich AND potatoes seemed like too much. AND it's hotter than hades here and I didn't want to have the oven on any longer than I needed. 

Warm Buttered Shrimp Rolls

Recipe from Hello Fresh

Serves 2

• 12 ounce Potatoes
• 2 Scallions
• 1 Lemon
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 2 tablespoon Mayonnaise
• 1.5 tablespoon Sour Cream
• 1 teaspoon Celery Salt
• 4 ounce Shredded Red Cabbage
• 10 ounce Shrimp, peeled and deveined
• 2 Demi-Baguette
• 1 teaspoon Hot Sauce
• 1 Corn on the Cob

Warm Buttered Shrimp Rolls with Corn on the Cob, Creamy Lemon Slaw & Seasoned Potato Wedges

Adjust rack to top position and preheat oven to 425 degrees.

Cut potatoes into ½-inch-thick wedges. Zest and halve lemon. Trim and thinly slice scallions, separating whites from greens.

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika, half the garlic powder (you’ll use the rest of each spice later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a medium bowl, combine mayonnaise, sour cream, juice from half the lemon, half the celery salt (you’ll use the rest later), and 1½ tsp sugar. Add cabbage and scallion greens; toss to coat. Season generously with salt and pepper. Set aside.

Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. • Slice baguettes lengthwise, stopping before you get all the way through. Brush melted butter onto cut sides of bread. Place, cut sides up, on  a baking sheet); toast until golden brown, 2-3 minutes.

While baguettes toast, rinse shrimp under cold water, then pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, remaining paprika, remaining garlic powder, remaining celery salt, and a big pinch of salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Once pan is hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. Turn off heat; stir in 1 TBSP butter and lemon zest to taste.

While shrimp cooks, wrap corn in damp paper towels. Microwave until kernels are softened and corn is cooked through, 3-4 minutes. Let rest for 1 minute; halve corn crosswise.

Fill toasted baguettes with shrimp, as much slaw as you like, and hot sauce if desired.

Jambalaya (Recipe 120 of 150)

I've not made Jambalaya too often. I had all the ingredients except the jalapeno, which meant the old grocery finances were saved a little this week. 

In case you've been under a rock, Jambalaya is a spicy Cajun rice dish. As I write this it's on the stove and my nostrils are almost burning with the smell of spicy in the air. 

Naturally, there are no bell peppers in my Jambalaya, blech. Otherwise I stayed true to this recipe. Well, except I didn't put in 2tablespoons of Cajun seasoning. I did 1.5 and good heavens it was spicy!

Jambalaya

Recipe from Gimme Some Oven

Serves 6 (with a side salad and a glass of milk for the spicy)

• 3 T olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 small bell peppers, cored and diced 
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, peeled and minced
• 1 (14-ounce) can crushed tomatoes
• 3-4 c chicken stock
• 1 1/2 c uncooked long grain white rice
• 2 T Cajun seasoning or Creole seasoning
• 1 tsp dried thyme, crushed
• 1/4 tsp cayenne pepper
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• Kosher salt and freshly-cracked black pepper
• optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.

Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.

Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, cooked chicken and sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.

Add the shrimp and okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Remove and discard the bay leaf.

Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.) Remove from heat.

Chicken and Shrimp Paella

I've been working on my recipe index...yes I have an index. It's basically a list of all my recipes in an excel spreadsheet. It's where I track what recipes I've made over the years. Anyhow, I've found several that I have marked as "made" but it never made it to the blog.  

This is one of those recipes. It has a 5 star rating in Paprika so I must have liked it. Yet I have no idea when I made it. I think around 2009, but who knows. 

Chicken and Shrimp Paella

Photo from MyRecipe

Recipe from MyRecipes.com

Serves 6

• 6 chicken thighs (about 1 1/2 pounds), skinned
• 1 tsp chopped fresh or 1/4 teaspoon dried rosemary
• 3/4 tsp salt, divided
• 1/4 tsp freshly ground black pepper
• 2 tsp vegetable oil
• 1 (4-ounce) link hot turkey Italian sausage
• 1 c chopped onion
• 1/2 c chopped red bell pepper
• 1 1/2 c uncooked Arborio or Valencia rice
• 1/2 c diced plum tomato
• 1 tsp Hungarian sweet paprika
• 1/4 tsp saffron threads, crushed
• 1 garlic clove, minced
• 3 c fat-free, less-sodium chicken broth
• 3/4 pound large shrimp, peeled and deveined
• 1 c (1-inch) diagonally cut asparagus
• 1/2 c frozen green peas, thawed

Preheat oven to 400°.

Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.

Remove casings from sausage. 

Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. 

Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. 

Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. 

Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done.

Mardi Gras Shrimp Po'Boy

Home Chef delivered one of the BEST meals yet. This Mardi Gras Shrimp Po'Boy...good heavens it was delicious.

Because this is a Home Chef recipe, I'm guessing on the amounts. Adjust as you see fit.

Mardi Gras Shrimp Po'Boy

Recipe from Home Chef
Serves 2

1 Romaine heart, chopped
2 roma tomatoes, chopped
16 shrimp (16/20 count - average size shrimp), shelled and deveined
2 tsp Cajun Seasoning (I'd add more as it wasn't as full of flavor as I had expected)
1 1/2 oz mayo
1 oz dill pickle relish
2 Italian hoagie rolls
1/2 fl oz seasoned rice vinegar
1/2 oz honey

Olive oil, salt/pepper

Prep your veggies. Chop lettuce coarsely. Core roma tomatoes and cut into 1/2" dice.

Rinse shrimp and pat dry. Combine shrimp with 1 tsp olive oil and half the Cajun Seasoning in a small mixing bowl. Set aside.

Make your remoulade by combining mayo, pickle relish and remaining Cajun seasoning. Add salt and pepper to taste. Set aside.

Warm a grill or grill pan over medium-high heat.

Toast the bread. Slice the bread and brush with olive oil and place on the grill. Grill until browned, 1-2 minutes. Set aside.

Using the same pan, lightly coat with cooking spray. Place shrimp on grill pan and grill until shrimp is firm and opaque, about 2-3 minutes per side. Transfer to a plate and set aside.

Make the salad. Combine the seasoned rice vinegar, honey and 2 tsp olive oil with a pinch of salt and pepper. Add the romaine and tomato and toss to combine.

To plate, Spread remoulade on one side of the Italian rolls. Arrange romaine/tomato salad over remoulade and top with grilled shrimp.

JW note: I'd double the remoulade. I like my po'boy saucy. I'd also add a bit more Cajun seasoning as the flavor was muted.

Shrimp Salad on Cucumber Slices

I opted to bring an appetizer to this month's book club. In an endeavor to eat healthier, and knowing it would be good for all of us to eat healthier, I wanted to find something that was quick, simple yet delicious.

I think I've mentioned before that SkinnyTaste.com is one of my go to websites for healthy, delicious recipes.  She did not disappoint this time either.  I found this recipe based entirely on the photo and thought it fit the bill perfectly.

And let me tell you, this was delicious, refreshing, and oh so good. The general consensus was it's a keeper.

You can go here to find it on her site, but if you'd rather, I posted it below.

Shrimp Salad on Cucumber Slices

Photo courtesy of SkinnyTaste.com

Recipe from SkinnyTaste.com

• 3/4 lb cooked shrimp, peeled (weight after peeled)
• 2 celery stalks, chopped
• 1 tbsp red onion, chopped
• 2 tbsp light mayonnaise (I used Hellmann's)
• 1 tbsp fat free Greek yogurt
• Goya Adobo (I used season salt instead. If you read her blog on this she mentions that season salt is just fine).
• salt and fresh ground pepper
• 30 thin slices cucumber (about 1 large)
• chopped chives for garnish

Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with adobo and pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.

Spicy Grilled Shrimp

So I have a love - hate relationship with shrimp.  My first real memory of shrimp dates back to 1986 in Spain. Dad ordered Paella and it was delivered with shrimp on it. The shrimp-ees had their heads, and shells, and feet, and everything still attached. I wasn't a fan of having to take apart my shrimp before I ate it - especially when one of them still had some egg sacks attached. Ick.

I'm not a fan of taking my shrimp apart. I like my shrimp peeled and deveined. 

This recipe calls for shrimp with tails on it, which I'm fine with, but all I found to buy were shrimps that have their bodies still on and what I affectionately call their "poop track".  I had to take them apart and remove the "poop track".  Makes me not want to cook shrimp.

Still I managed and this recipe is easy and delicious.  I made these early and chilled them then put them on a salad.  Worked well for me.

I think I may make this again for a Sunday dinner appetizer.

Spicy Grilled Shrimp
Recipe from Cuisine at Home
makes 4 servings

3 T fresh lemon juice
2 T canola oil
1 T minced garlic
1 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp kosher salt
12 jumbo shrimp, peeled, deveined, tails left on

Preheat grill to medium-high heat. For marinade, whisk everything but the shrimp together in a bowl. Place shrimp in bowl and let marinate for 5 minutes, or up to 30 minutes. 

Grill shrimp until charred on both sides, basting with the marinade, about 2 minutes per side.

Shrimp Ball

Easiest recipe in the world. I'm serious. This took all of 5 minutes to make. I think it took longer for the cream cheese to soften then to do this recipe.

I've made this recipe before but never posted it. The DadUnit made it for Christmas in 2001 and it's been on a rotation for Sunday dinners.

Shrimp Ball
Serves a lot

• 12 ounces small shrimp, rinsed
• 8 oz cream cheese, softened
• 6 oz crab meat (If you use the canned crab meat drain it first)
• 2 c ketchup
• 2 tsp Horseradish sauce (or more if you like it spicier)
• juice of 1/2 lemon
• 2 tsp Worcestershire sauce

Mix the shrimp, cream cheese, and crab meat together.  Form into a ball. I often put plastic wrap in a round bowl and put the mixture in the bowl.  Chill it so it's firm.

Mix the ketchup, horseradish, lemon and W sauce together.  Spread over the ball.

Serve with wheat thins or other crackers.

Shrimp Cocktail Salad with Lemon-Horshradish Vinaigrette

Shrimp cocktail....YUM.  Big fan of shrimp cocktail.  Even just little bite size pieces of shrimp to dip in cocktail sauce makes me happy. Which is why when I saw this recipe I knew I had to make it for a number of reasons.

First - um shrimp cocktail!

Second - low calorie. Just 204 calories for this salad.

Three - did I mention shrimp cocktail.

There is a bit of prep of the shrimp and sometime it needs to sit before eating it. I didn't notice that when I started this recipe so I didn't let my shrimp sit for as long as it probably could.

Bottom line...super easy recipe and super delicious. I made no real changes to this recipe besides adding a cucumber and croutons to the ingredients.  What? I had the cucumber that had to be used and how do you eat a salad without croutons?

Photo by Jenn Wraspir

Shrimp Cocktail Salad
Recipe from Cuisine at Home
Serves 6
204 calories - according to my WW app it's about 5 points

For the vinaigrette, whisk together:

• 1/3 c prepared horseradish
• 1 T minced lemon zest
• 1/4 c fresh lemon juice
• 3T no salt added ketchup - missed this and so used regular ketchup
• 3T extra virgin olive oil
• 1 tsp Worcestershire sauce
• 1/4 tsp each kosher salt and ground pepper

For the salad; heat:

• 2 cloves garlic, smashed
• 1 onion, quartered
• 1 dried bay leaf
• 1 lemon, halved and juiced
• 1 T old bay seasoning
• 2 tsp salt
• 1/2 tsp black peppercorns

1 1/2 lb shrimp; deveined and shelled (about 30 shrimp)

12 c thinly sliced romaine lettuce
4 c chopped tomatoes (I used cherry tomatoes)

So whisk together the ingredients for the vinaigrette and set it aside.

Heat the garlic, onion, bay leaf, lemon halves, old bay, salt and peppercorns in a large pot of water of high; bringing it to a boil. Reduce heat to simmer and let it simmer for 10 minutes.

Add shrimp, cook until pink and opaque (2-3 minutes). Transfer shrimp to a bowl of ice water; drain. Toss shrimp in vinaigrette, cover and chill for at least an hour or overnight.

Toss in romaine and tomatoes just before serving.

Weight Watchers Paella

I'm a big fan of paella.  I have been since our days in Spain when I tried to order in Spanish and asked the waitress if the paella has fishermen in it instead of asking if it had fish.  Fisherman, I'm sure, would have been a bit tough and gamey.

Anyhow, paella. So good and so flavorful, and soooo fattening.  My favorite paella has sausage in it, and chicken, and saffron, and shrimp, and bits of fish.  This Weight Watchers recipe is really tasty, and only 373 calories per serving.  According to the cookbook, one serving is 1/4 of the dish. that's a lot of paella.

I made a slight modification on the saffron front. I didn't want to afford saffron so I used Sazon rice seasoning. It has a combination of herbs and spices that really adds a  nice touch. I've used it in place of saffron in the past as well.

The other, unfortunate, modification I made was to the shrimp. I had purchase fresh shrimp but when I opened it to use it, it smelled too fishy and I just wasn't sure it was still good. I asked sister in law to bring shrimp. I didn't specify fresh so she brought can shrimp. It disintegrated in the paella.

Oh and I didn't add the mussels.

Paella
Recipe from WW The New Complete Cookbook
Serves 4

• 2 tsp olive oil
• 1 red bell pepper, coarsely chopped (as you can imagine, I didn't add this)
• 1 onion, thinly sliced
• 6 cloves garlic, minced
• 1 c long grain white rice
• 1/4 lb thin sliced chicken breasts or tenders
• 3 c reduced-sodium chicken broth (if you use the Sazon seasoning, its important to use the low sodium for this so the paella isn't too salty)
• 1 lb medium shrimp, peeled and deveined, tails left on if desired
• 1/4 tsp black pepper
• Pinch of saffron threads
• 1/2 lb medium mussels, scrubbed and debearded
• 2 T chopped parsley

Heat oil in a large nonstick skillet over medium heat.  Add bell pepper, onion, and garlic; cook stirring until softened, about 5 minutes.  Stir in rice and chicken; cook, stirring, until chicken is golden brown, about 2 minutes.

Stir broth, shrimp, black pepper and saffron into the skillet; bring to a boil. Reduce heat and simmer, covered, until liquid is almost absorbed and rice is tender, about 15 minutes.

Add mussels to skillet. Cook, covered until all liquid is absorbed and mussels open, about 5 minutes longer. Discard any mussels that do not open. Serve sprinkled with parsley.

Paella

My history with Paella goes way back to 1986 when Mom, Dad and I spent some time in Spain.  I had been studying Spanish for about 3 years by this time and Dad thought it would do me some good to practice while in Spain. Fine.

So the first or second night in Spain - I can't even remember what town we were in I was too scarred - we were out having dinner. We decided to have paella and dad asked me to ask the waitress if the paella had fish in it.

Side not: looking back now that was a ridiculous question to ask. Every paella had fish in it.

Anyhow, I rambled off something to the waitress - absolutely sure I knew what I was doing - and her look was that of pure confusion.  I repeated my question again in what sounded like perfect Spanish me, "Hay pescador en el paella?"  She nodded, looked confused and walked away.

Concerned that I may have said something slightly off I grabbed the trusty Spanish dictionary to see what I had said. Turns out I had asked the waitress if the paella had fishermen in it.

I assure you this recipe does not have fishermen in it. 

The story I was told about paella is that the people of a small town in Spain heard news that her majesty the Queen would be passing their way.  They decided to fix a very special for her, but couldn't decide on the name. Time grew short and they decided to call the dish "For Her" (Para Ella). I bet her paella didn't have any fishermen either.

Paella
Serves 6

• 2 to 21/2 c diced cooked chicken
• 1 med onion, finely chopped
• 4-5 large stewed tomatoes, chopped
• 1 large green pepper, seeded and chopped
• 2 tsp salt
• 2 tsp paprika
• 1/2 tsp black pepper
• dash of cayenne
• large pinch of powdered saffron
• 1 crushed garlic clove
• 2/12 to 3 cups chicken broth 2 cups pre cooked long grain rice (I didn't understand this precooked rice thing, so I used regular old every day rice and cooked it in the paella)
• 1 c peas
• 1 c cooked shrimp; shelled and deveined
• 4 oz can of green chilies chopped
• parsley
• black olives

Stew a fryer chicken until tender and firm and save the broth.  Bone chicken and cut in to bite size pieces.

Heat oil in a Dutch oven add onions and saute. Add chopped stewed tomatoes and green peppers. Add all seasonings and mix.

To the chicken broth, add the crushed garlic clove and rice, then add this mixture to dutch oven and stir thoroughly.

Cook over medium heat in dutch oven, covered, stirring occasionally for 45 minutes to 1 hour. Add peas, shrimp and green chilies last 10 minutes of cooking time.  Simmer on low heat for 15 minutes. Garnish with parsley and sliced black olives before serving.

Cajun Fettuccine

So I had the Landlords over on Friday night to celebrate our one year since we all went on the Alaska cruise. You'd think I'd do something like salmon, but instead I had this fantastic recipe I had made once before in my mind. This one. Only I didn't realize that was the name of it and made the recipe below instead.  BIG DIFFERENCE.

This recipe wasn't as flavorful at all. In fact, lacked a great deal in flavor. I'm bummed that I got confused because I think the Landlords and Blueberry would have really liked the other one.

I made one almost pizza ordering mistake. The recipe calls to add an egg yolk to the heavy cream and chicken broth. I added the whole egg on accident. When I added that mixture to the hot pan, I had scrambled eggs. I'm sure it would have tasted fine, but it looked gross.  I dumped, well strained, the whole thing. Cleaned off the sausage and started all over again.

On a scale of 1-5, with 5 being AWESOME. This was a one.

Cajun Fettuccine
Serves 6

• 3/4 lb fettuccine
• 3/4 lb kielbasa, sliced (I used linguisa sausage instead)
• 1/2 lb medium shrimp, peeled, deveined
• 1 T garlic, minced
• 1/2 tsp cayenne, or to taste
• 1/4 c sherry
• 1 c heavy cream
• 1/3 c chicken broth
• 1 egg yolk, lightly beaten
• 1 c frozen peas
• 1/3 c Parmesan, grated
• 1 T unsalted butter
• Sliced scallions

Cook fettuccine according to package directions; drain.

Sauté kielbasa in oil in a large sauté pan over medium heat until brown. Add the shrimp and cook just until pink, about 1 minute. Stir in garlic and cayenne; cook for 30 seconds.

Deglaze with sherry and simmer until nearly evaporated.  Whisk cream, broth and yolk together. Add it to the pan along with pasta and peas. Bring to a simmer, stir in the Parmesan, and cook until thick.

Finish with butter and scallions.

Shrimp Rangoon

Often when the BFF and I go to Chinese restaurants we'll order Crab Rangoon.  A delightful combination of crab, cream cheese, and some other things...all put in a wonton wrapper and deep fried.  Delicious! 

Recently on Tasty Kitchen I encountered a Shrimp Rangoon recipe. I'm way more a shrimp fan than I am crab, so I knew I had to try it.  Last night I treated some guests to this appetizer and the general consensus was it was quite good.

Heads up though, this makes a TON of filling. I only made 20 for appetizers and have easily more than half left. The recipe on Tasty Kitchen has a dipping sauce to it. I choose to just use sweet chili sauce which was perfectly good.

Shrimp Rangoon
Recipe from The Tasty Kitchen

FOR THE RANGOON:

• 8 ounces, weight Cream Cheese, softened
• 2 T cilantro, chopped
• 2 T green onions, minced
• 2 tsp fresh ginger, grated
• 1 tsp sugar
• 2 tsp fresh lime juice
• ½ tsp salt
• ½ tsp pepper
• 1 pound shrimp, par-cooked
• ½ cups water chestnut, chopped
• 1 egg white for wash - I didn't use an egg wash, I just used water to seal the wrappers with.
• 50 pieces wonton wrappers
• 1 quart Oil, for frying

Put softened cream cheese, cilantro, green onions, ginger, sugar, lime juice, salt and pepper in a food processor. Pulse 3 to 4 times until just combined.  Transfer to a bowl and stir in shrimp and water chestnuts.

Using a pastry brush or a finger tip, put egg white on the edge of the wonton skin. Place one heaping teaspoon of shrimp mixture in the center of each wrapper, fold in half, pressing to seal the edges well.

Transfer to a wire rack and repeat with remaining wrappers and shrimp mixture.

Preheat oil in a heavy duty frying pan over medium-high heat until the thermometer reaches between 350 degrees F to 375 degrees F.

Fry rangoon in batches, 6 or 7 at a time, turning over a few times until both sides are crispy golden brown.

Drain rangoon on a wire rack. Serve hot with your favorite dipping sauce.

Grilled Meats and Vegetables over Saffron Orzo

It's been WAY too long, I know. But I'm about done with the challenge of a lifetime, and I promise to add more recipes as the fall sets in. Cross my heart, hope to die.

Many moons ago I lost all my recipes to a tragic computer crash. Since that time I've been putting them back into my computer and finding some great ones that I tried, but neglected to share with you. This is just one of those.

As I recall I made this for a bunch of people - which included the crush at the time - and it was overwhelming good.

Grilled Meats and Vegetables over Saffron Orzo

Courtesy of FoodNetwork

Courtesy of FoodNetwork
Servings 6

For marinade:

• 5 cloves garlic, minced
• 1 cup Fresh lemon juice
• 2 cups Extra virgin olive oil
• 2 tsp Kosher salt
• 2 tsp Red pepper flakes
• 1/2 cup Chopped flat leaf parsley

For the grill:

• 3 skinless boneless chicken breasts
• 3 skinless boneless chicken thighs
• 1/2 lb medium shrimp; peeled and deveined
• 2 ears corn; husked and cut into thirds
• 1/2 lb cremini mushrooms
• 1 red bell pepper halved and cored
• 1 yellow bell pepper halved and cored
• 1 orange bell pepper halved and cored

Safron Orzo

• 4 cups chicken stock
• 1 teaspoon saffron threads
• 1 pound dried orzo
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley

In a medium bowl, combine the marinade ingredients.

In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.

For Saffron Orzo:

In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Jambasta

I made this Rachael Ray meal last night. I misread the directions a bit, but it turned out just fine. I think overall I still prefer rice with my Jambalaya. And obviously I didn't put in the bell pepper...but at least I'm getting better about including it with the recipe for those of you crazy people who like bell peppers.

Jambasta
Courtesy of Rachael Ray, FoodNetwork
Serves 6 to 8

• Salt
• 1 pound penne rigate, pasta with lines
• 2 T extra-virgin olive oil, 2 turns of the pan
• 2 T butter
• 1/2 lb andouille sausage, any brand, casing removed and diced
• 4 cloves garlic, chopped
• 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
• 1 red bell pepper, seeded and chopped
• 2 ribs celery from the heart with greens, chopped
• 1 onion, chopped
• Salt and ground black pepper
• 2 T all-purpose flour
• 1 c beer, 1/2 bottle
• 1 c chicken stock
• 1 (14-ounce) can, crushed tomatoes
• 2 T hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
• 2 T fresh thyme leaves, chopped
• 1/2 lb chicken breast, diced into small pieces
• 1/2 lb medium shrimp, cleaned and tails removed
• 1/4 c heavy cream, eyeball it
• 2 scallions, sliced

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.

While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon.

Add garlic, peppers, celery and onions. Sauté the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes.

Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce.

Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.