As fall comes into full swing, pumpkin-palooza starts. Everywhere you look there is pumpkin-flavored-this and pumpkin-scented-that! And yes, there are ways to take your favorite crustacean and dress it up to fit the delicious pumpkin trends of the season. The first featured way is to follow this recipe for beautiful and fresh pumpkin-shrimp bruschetta:
20 fresh or frozen peeled and deveined jumbo shrimp in shells
1/2 cup crumbled goat cheese, at room temperature (2 ounces)
1/2 cup finely chopped red onion
1/2 cup toasted pumpkin seeds
1/4 cup bottled light Italian vinaigrette salad dressing
20 3/4 inch thick slices baguette-style French bread
2 ounces Parmesan cheese, shaved (optional)
For full directions, click here!
Every pregnant woman wants to eat well during her pregnancy, and a common question is, “What is safe to eat while pregnant?” Most women have an array of foods they enjoy and hope to continue eating while they are pregnant. Sushi, oysters, and other seafood delicacies top the list of questionable foods—whether or not they are okay to eat. Whether boiled, fried, or as a cocktail, eating shrimp during pregnancy is a common desire.
With research showing that ingesting high mercury levels can have harmful effects on your baby, many women are reluctant to eat seafood during their pregnancy. While it is good to be cautious about your diet, there are a number of types of seafood that are safe to eat, including shrimp. Shrimp contain low levels of mercury; they also are low in fat content and high in protein, making them a healthy choice for pregnant mothers.
Read Full Article Here
These shrimp tacos are perfect for a casual and fun summer dinner party. You can prepare most of the recipe ahead of time, then just fire up the grill and lay out all of the components for everyone help themselves. It’s one of those recipes with a long list of ingredients but please don’t let that discourage you; they are truly very quick and easy to make!
Grilled Shrimp Tacos with Avocado Salsa
For the Salsa
- 1 small shallot
- 1 jalapeno pepper, quartered and seeded
- 2 garlic cloves, peeled
- 1 tomato, seeded and chopped
- 1 avocado, peeled, seeded and cut into chunks
- 3/4 teaspoon salt
- 1 tablespoon fresh lime juice, from half a lime
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
For the Shrimp
- 1-1/2 tablespoons olive oil
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon salt
- Scant 1/8 teaspoon cayenne pepper
- 1-1/2 pounds large or extra large shrimp, peeled and de-veined
- 8 – 10 six-inch corn or flour tortillas
- Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
- 2 limes, cut into wedges, for garnish
- Approximately 1 cup sour cream, for garnish
For the full recipe and preparation instructions, click the link below:
1 pound peeled and deveined medium shrimp
1/4 cup canola mayonnaise (such as Hellmann’s)
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 cup finely chopped celery
1/4 cup finely chopped English cucumber
4 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
4 New England–style top-split hot dog rolls
5 teaspoons butter, melted
For preparation instructions for this tasty sandwich treat, click the link below!
In Peru, small streams wend their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called cupe. Don’t peel the shrimp before cooking them: The shells will flavor the cooking oil, which in turn will flavor the soup. The corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.
- 3 tablespoons cooking oil
- 1 pound unpeeled medium shrimp
- 3 teaspoons salt
- 1 onion, chopped
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- Dash Tabasco sauce
- 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
- 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
- 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
- 4 ears of corn, halved
- 2 quarts water
- 1 cup heavy cream
- 1 cup frozen peas (optional)
For preparation instructions as well as a wine pairing suggestion, Click Here.
A good shrimp presentation is nothing without some great cocktail sauce for dipping. Cocktail sauce should highlight the freshness of the shrimp it accompanies. For your next appetizer round, skip the store-bought sauce and try one of these easy recipes that your family and guests are sure to enjoy.
Try this sauce that has the sweetness of brown sugar:
This traditional recipe will taste even better because it is fresh-made:
This spicy recipe will add a nice kick to your shrimp:
This gluten and allergy-free recipe will accommodate anyone’s dietary needs:
Easiest: Hold shrimp by back and pull off legs. Then pull shell off the back, leaving the tail on. Hold shrimp belly down in your and with back facing out and cut a slit down the back length of the shrimp. Rinse with water to remove vein.
More advanced options:
1. Devein the shrimp by peeling the shell from it. Use a paring knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it, as shown. Rinse the shrimp under cold running water.
2. If desired, halve deveined shrimp by placing the shrimp, front side down, on a cutting board. Cut all the way through the shrimp lengthwise, making two pieces.