Here is a healthy variation of Lemon Pepper Shrimp & Orzo courtesy Jenn from Chasing Louboutin. The original can be found here.
- 2 c. dry orzo
- 2 T chopped fresh parsley
- ½ t salt, divided
- 3 t unsalted butter, divided
- 2 pounds shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 T fresh squeezed lemon juice
- ½ t ground black pepper
Cook orzo according to instructions on package. Drain and place in medium-sized bowl. Mix in fresh parsley and ¼ t salt. Cover/keep warm.
While orzo is cooking, melt 1 t butter in skillet over medium-high heat. Sprinkle shrimp with remaining ¼ t salt. Add 1 pound of shrimp to pan; sauté 2 minutes; transfer shrimp to a plate. Melt 1 t butter in pan. Add remaining pound of shrimp to pan; sauté 2 min or until almost done; transfer to plate.
Melt remaining 1 t butter in pan. Add garlic to pan and cook for 30 seconds, stirring constantly. Add shrimp, juice, and pepper. Cook for 1 minute or until shrimp are fully cooked.
- 1 c. long grain white rice
- 13.5 oz. coconut milk
- 1/2 c. water
- 10 pieces shrimp, cleaned
- 2 T olive oil
- Plum tomatoes, diced
- 1 Shallot, minced
Clean shrimp and combine with olive oil, minced shallot, and seasoning such as black pepper and jerk seasoning. Set aside to marinade
Bring coconut milk and 1/2 c. water to boil and add rice, cook for 20-25 minutes.
Cook shrimp on medium-high heat about 5 minutes, turning once.
Serve atop rice with tomatoes and cilantro.
Recently while on a little day trip and looking for a bite to eat, I saw “shrimp and grits” on the menu- something I had never seen before. Sounds a lot like a Southern dish but whether Florida really counts as part of the south or not, I’m sure I’d never heard of such a thing. Unfortunately for me, I ended up eating somewhere else but the dish has been on my mind ever since. After a quick search for recipes on the internet and not finding anything that really tickled my fancy, I’ve come up with this concoction, which I’m not sure is similar to the real thing or not, as I have yet to try it still.
- 1 1/2 c. grits or yellow cornmeal, 2 1/2 – 3 c. water
- 1 T butter + 1 T butter
- 2 T olive oil
- one red pepper, sliced
- one yellow onion, sliced
- 2 dozen shrimp, peeled and cleaned
- salt-free seasoning ~1 T
- Cajun seasoning ~3 t
- red pepper flakes ~1 t
- ground black pepper
Prepare grits or yellow cornmeal according to package plus one tablespoon butter.
Combine shrimp, Cajun seasoning, red pepper flakes, black pepper and keep in fridge until use.
In a medium pan heat olive oil and saute red pepper and onion, plus salt-free seasoning. Set aside.
In pan melt one tablespoon butter and add shrimp. Cook a few minutes on each side, turning once.
Plate grits with pepper and onion and shrimp on top. Serves 3.
My absolute favorite shrimp dish. From Food & Wine.
- 1 1/4 cups extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 1/2 cup light soy sauce
- 6 small shallots, finely chopped (about 2/3 cup)
- 1/3 cup thyme leaves, chopped
- 1 teaspoon Tabasco sauce
- Salt and freshly ground pepper
- 2 pounds peeled and deveined medium shrimp
Combine all ingredients and marinate for as little as 15 minutes, cook mixture in skillet for a few minutes (turning shrimp once) and serve over pasta with some blended grated cheese and crusty bread with butter.
Original recipe is grilled shrimp served atop crusty bread with the prepared marinade and can be found here.
Al Green- Love & Happiness