Category Archives: Shrimp

Shrimp and Spinach Risotto

This is one of my all-time favorite recipes, for sure. I’ve been making it for years! It takes a little time, as all risottos do, but it is definitely worth it! If you’re not a shrimp fan, you can use cubed chicken breast (sauteed in a pan) in place of the shrimp. Enjoy!

Shrimp and Spinach Risotto

Adapted from Bon Appetit, March 2003
Serves 6

6 cups low-salt vegetable or chicken broth
1 pound uncooked large shrimp, peeled, deveined

1 tsp olive oil
1 1/2 cups chopped onion
2 large garlic cloves, minced
1 1/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
1/2 cup dry white wine
1 6-ounce package baby spinach leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1 tsp dried basil

Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.

Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes.

Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and fresh & dried basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve.

Nutritional info:
Calories: 280.2
Total Fat: 4.1 g
Saturated Fat: 1.5 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 1.3 g
Cholesterol: 119.7 mg
Sodium: 389.8 mg
Potassium: 395.5 mg
Total Carbohydrate: 35.5 g
Dietary Fiber: 2.4 g
Sugars: 2.1 g
Protein: 21.6 g


Rosemary-Skewered Shrimp

We made this back in the summer/early fall, when Gulf shrimp were in season. For this recipe, it’s definitely handy to have a giant rosemary bush growing in our yard! Enjoy!

Rosemary-Skewered Shrimp

Adapted from Food & Wine magazine, June 2009
Serves 4

20 large shrimp (about 1 1/2 pounds), shelled and deveined
1 large red bell pepper, cut into twenty 1-inch squares
10 thick rosemary branches (about 8 inches long), all but the top 2 inches of needles stripped off
4 tsp extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Salt and freshly ground pepper

Light a grill or heat a grill pan. Alternately thread 2 shrimp and 2 red pepper squares onto each rosemary branch.

In a small bowl, combine the olive oil, lemon juice and parsley. Lightly brush the skewers with some of the olive oil mixture and season with salt and pepper.

Grill the skewers over high heat, brushing with the oil mixture, until the shrimp are just cooked through, about 1 1/2 minutes per side. Serve right away.

Nutritional info:
Calories: 225.3
Total Fat: 7.6 g
Saturated Fat: 1.2 g
Polyunsaturated Fat: 1.6 g
Monounsaturated Fat: 3.8 g
Cholesterol: 258.4 mg
Sodium: 293.9 mg
Potassium: 413.7 mg
Total Carbohydrate: 4.6 g
Dietary Fiber: 0.8 g
Sugars: 1.6 g
Protein: 35.0 g

Grilled Fiesta Shrimp

Now that it’s cool enough to grill again (finally in the high 80’s/low 90’s), and with local Gulf shrimp abundantly available, we just HAD to grill shrimp! These are so easy to make – and grilling in a packet makes it easy to cook on any type of grill (and the shrimp don’t fall off into never-never land in the grill!). These are always fantastic. Enjoy!

Grilled Fiesta Shrimp
Adapted from Cooking Light, July 2009
Serves 4

1 pound large shrimp, peeled and deveined
2 teaspoons olive oil
2 teaspoons Creole seasoning, divided (I used Paul Prudhomme’s Seafood Magic seasoning)
1/2 cup (2 ounces) shredded ff cheddar
1/2 cup fresh or frozen corn
1/4 cup finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
4 cups hot cooked brown rice

1. Prepare grill to medium-high heat.

2. Arrange shrimp in the center of a large piece of heavy-duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon Creole seasoning, tossing to coat. Top shrimp with cheese, corn, peppers, cilantro, and beans; sprinkle with the remaining 1 teaspoon Creole seasoning. Fold opposite ends of foil together; crimp to seal.

3. Place foil packet on prepared grill; cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.

Nutritional info:
Calories: 485.3
Total Fat: 6.8 g
Saturated Fat: 1.3 g
Polyunsaturated Fat: 1.2 g
Monounsaturated Fat: 2.0 g
Cholesterol: 174.8 mg
Sodium: 543.3 mg
Potassium: 667.1 mg
Total Carbohydrate: 66.5 g
Dietary Fiber: 9.9 g
Sugars: 0.6 g
Protein: 38.5 g

Chipotle Shrimp Tostadas

This is not a dainty meal. But it is delicious! Just make sure to have plenty of napkins on-hand for the inevitable mess! 🙂

We made these a long time ago, and last night, I had all of the ingredients, so we made it again. I had forgotten how tasty these were! Just a bit of a mess, but definitely a great meal!
Shrimp tostadas

Chipotle Shrimp Tostadas
Adapted from Food & Wine, Sept 2008
Serves 4

8 corn tostadas* (I use HEB brand)
24 large shelled and deveined shrimp (about 1 pound)
1 tsp canola oil
kosher salt
1/2 teaspoon chipotle chile powder
4 cups shredded cabbage or coleslaw mix
1 medium tomato, seeded and cut into 1/4-inch dice
2 scallions, thinly sliced
1/4 cup fat free sour cream (I use Lilly brand)
1 1/2 teaspoons fresh lime juice
1 small Hass avocado*, thinly sliced (about 4 oz flesh)
2 medium radishes, thinly sliced
1/4 cup cilantro leaves

1. Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.

2. In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tostadas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.

Nutritional info (per serving 2 tostadas):
Calories: 313.4
Total Fat: 12.8 g
Cholesterol: 173.3 mg
Sodium: 493.0 mg
Total Carbs: 25.0 g
Dietary Fiber: 6.1 g
Protein: 28.5 g

Spicy Cauliflower, Bok Choy, and Shrimp Stir Fry

We love cauliflower, but – honestly – we’ve had so much cauliflower this winter, and we desperately needed something different to do with it! Enter the stir fry recipe… As I scanned through the recipe, I realized I had some shrimp in the freezer and all of the other ingredients on-hand, so we thought we’d give it a try. We loved it, and we will be making it again!

Shrimp stir fry with cauliflower - zoom out

Spicy Cauliflower, Bok Choy, and Shrimp Stir-Fry
Adapted from Martha Stewart Living, Feb 2012
Serves 2

1 tablespoon safflower oil
1/4 large head cauliflower, cut into 1/2-inch-thick slices
1/2 small head bok choy, trimmed and sliced into 1-inch strips (about 6 ounces)
1/2 red bell pepper, sliced thinly
8 oz large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 teaspoon sambal oelek or other Asian chili sauce, or to taste
1 tablespoon agave syrup
2 teaspoons fish sauce
1/2 cup fresh basil leaves

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cauliflower, and reduce heat to medium. Cook until golden brown, about 4 minutes. Add bok choy and bell pepper, and cover. Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
Shrimp stir-fry with cauliflower - uncooked

2. Heat 1 teaspoon oil in same skillet over medium-high heat. Add shrimp, and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and, using a wooden spoon, push them to one side, and add remaining 1/2 teaspoon oil to exposed area. Add garlic, and cook, stirring, until very fragrant but not brown, about 1 minute.
Shrimp stir-fry with cauliflower - cooking

3.Toss garlic with shrimp.
Shrimp stir fry - cooking with added garlic

4. Stir in sambal oelek, agave syrup, and fish sauce. Add basil, and serve immediately.

Nutritional info:
Calories: 260.9
Total Fat: 9.2 g
Cholesterol: 172.3 mg
Sodium: 748.7 mg
Total Carbs: 20.3 g
Dietary Fiber: 4.7 g
Protein: 27.5 g

Shrimp & Grits

I’ve always been a fan of shrimp & grits, but I have never made my own until now. I’ve clearly been missing out! We made this recently when I had a friend in town visiting. I knew she would love something made with fresh Gulf Shrimp (which we picked up at Groomer Seafood), and this was a hit!

Shrimp and grits

Shrimp & Grits
Adapted from San Antonio Express News, Shelley Grieshaber
Serves 4

1 lb shrimp, peeled & deveined
Juice of 1/2 lemon
1 1/2 tsp Tabasco (or other hot pepper sauce)
1 tsp salt
1 cup stone-ground grits
1 Tbsp safflower oil
2 oz grated fat-free cheddar cheese (I use lifetime brand)
2 slices smoked bacon, cut into 1/2-inch pieces
1 tsp safflower oil
3/4 cup finely diced onion
2 garlic cloves, minced
1/4 tsp freshly ground black pepper
1/2 cup green onions, thinly sliced (green & white parts), divided
1 tsp low sodium Cajun spice mix (I use Tony Chachere’s Lite)
3 Tbsp flour (I use ultragrain flour)
1 1/2 cups low sodium chicken stock (or shrimp stock)

Combine the shrimp, lemon juice, and Tabasco in a bowl and let sit while you prepare the gravy and grits.

Bring 4 cups water plus salt to a boil in a large pot. Whisk in grits slowly but continuously until all have been added. Reduce the heat to very low and cook, stirring frequently for 30-40 minutes. When the grits are thick and creamy, stir in the 1 Tbsp oil and the cheddar until completely incorporated. Check for seasoning and adjust as necessary.

Meanwhile, fry the bacon in a large skillet until brown, but not too crisp. Remove bacon to a paper towel, and pour off bacon grease. Add 1 tsp safflower oil, onion, garlic, and pepper, and cook over medium heat for 5 minutes until soft. Try not to brown the vegetables. Add half the green onions, the Cajun seasoning and sprinkle the flour over the vegetable mixture. Cook, stirring constantly for 5 minutes before stirring in the stock. Allow the gravy to simmer, making sure there are no lumps, for another 5 minutes. Add the shrimp, cook until the shrimp are just done and check the seasoning. Stir in crumbled bacon.

Adjust with salt, pepper and/or Tabasco. Serve immediately with the grits and a sprinkling of the remaining green onions.

Nutritional info:
Calories: 270.8
Total Fat: 7.4 g
Cholesterol: 174.1 mg
Sodium: 1,184.8 mg
Total Carbs: 18.4 g
Dietary Fiber: 1.6 g
Protein: 30.6 g

Blue-Ribbon Crawfish Quiche

The great thing about Texas? Living close to the coast, with much easier access to Louisiana crawfish and Gulf shrimp. I have many great crawfish recipes, but this has always been one of my favorites! And, when I can’t readily get crawfish, some nice Gulf shrimp is a great substitute (a great source for crawfish tails is: John is not a huge fan of shellfish, but he actually loves this recipe (and requests it, too!).

Crawfish quiche - close Crawfish quiche piece

Blue Ribbon Crawfish Quiche
Adapted from unknown source
Serves 4

4 sheets phyllo dough
1 Tbsp flour
1 Tbsp Paul Prudhomme’s seafood magic seasoning
salt & pepper
1/2 cup chopped onion
4 tsp canola oil
8 oz peeled crawfish tails (can use 8 oz medium shrimp, peeled & deveined if crawfish tails are unavailable)
salt & pepper to taste
2 Tbsp chopped green onion tops
2 Tbsp chopped parsley
1 cup fat free half & half
4 eggs
2 oz fat free shredded cheese (mozzarella, cheddar, or a mix)

Spray pie pan with non-stick spray. Layer phyllo dough into pan, spraying each layer before adding the next. Sprinkle with salt & pepper, seafood magic, and flour.

Saute the onion in canola oil in a skillet until tender. Stir in the crawfish tails. Simmer until the crawfish is cooked through, stirring occasionally. Season with salt & pepper.

Spoon the crawfish mixture into the pie shell. Sprinkle with green onions, parsley, and cheese. Whisk the half & half and eggs in a bowl until blended and pour over the crawfish mixture.

Bake at 425 for 15 minutes. Reduce the heat to 300. Bake for 15 minutes longer. Let stand for 10 minutes before serving. Slice into 4 wedges and serve, sprinking with additional parsley & green onions, if desired.

Nutritional Info:
Servings Per Recipe: 4
Amount Per Serving
Calories: 285.4
Total Fat: 12.2 g
Cholesterol: 263.9 mg
Sodium: 1,405.4 mg
Total Carbs: 19.7 g
Dietary Fiber: 1.6 g
Protein: 23.1 g

Nutritional info (subbing shrimp):
Calories 299.0
Total Fat 12.5 g
Cholesterol 274.7 mg
Sodium 1,436.0 mg
Total Carbohydrate 20.2 g
Dietary Fiber 1.6 g
Protein 25.1 g