Republishing from May 1, 2008. Thought I’d bring back a few old ones…..

Just because we get our beef free doesn’t mean we don’t splurge on some shrimp scampi every now and then!  My family (except me) LOVES, LOVES shrimp.  This is a super FAST meal to make, in fact, I would put it in the 30-minute category, if I had one.

FUN FACT: Amercians use 5 times the amount of water that Europeans use.  Can you believe that druing a 5-minute shower, we use 25 to 50 gallons of water!  HOLY COW!  Okay, recipe time…

INGREDIENTS:

• 1/2 cup butter
• 5 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley –I had to use dried..it’s all I had.
• 6 ounces or so of Linguine  (My mom uses Angel Hair pasta, so use what you have.)
• 1 pound medium shrimp, peeled, deveined

I actually doubled everything because I made 2lbs of shrimp so always adjust measurements according to your family size.

DIRECTIONS:

Prepare Linguine according to package directions, drain.  Place butter, garlic, lemon juice, and parslet in a medium skillet.  Cook uncovered over medium-high heat about 4 minutes, or until butter is melted.  Add shrimp; stir to coat well.  May season with Cajun seasoning to taste, if desired.  Cook until shrimp turn pink and crul slightly.  Don’t overcook.  Remove from heat and let sit.  You can either add the linguine into the shrimp mixture or you can serve seperately.  I mixed it.

Ooops, I forgot to put the linguine in the picture…sorry ’bout that!

Go ahead and prepare the linguine and set aside.

GARLIC TIME: It’s recommended that while mincing, add a bit of salt to keep the garlic from sticking to you.

Now it’s saute time with the garlic, butter, and parsley!  It really didn’t look as green as it does  in the picture.  Sorry, my kitchen lighting is terrible!

ADD SHRIMP:)

VIOLA!  It’s all done folks.  Now serve:)

I needed a filler so I served with so yummy mash potatoes….that link won’t work until tomorrow;)

By Sue into January’s Food Challenge

INGREDIENTS

• 1lb. Fresh or Thawed Chicken Tenders Drizzle Ingredients
• 3/4C. Reduced Fat Buttermilk 1/4C. Louisiana Hot Sauce
• 1/4C. Louisiana Style Hot Sauce 1/8C. Honey
• 1TBS. Honey
• 1/8tsp. Ground Cayenne Red Pepper Powder
• 1C. Flour
• 3C. Crushed Corn Flakes
• 2eggs
• 2Tbs. Vegetable Oil

DIRECTIONS

Combine buttermilk, hot sauce, honey and cayenne powder in a large bowl. Add tenders and marinade for a half hour.

Preheat oven to 400

Set up a dredge station of 3 shallow bowls
one with flour, one with eggs and one with cornflakes.

Take a large baking sheet and cover bottm with oil place in preheated oven for approx. 10 min.

Dredge tenders one at a time through the flour, then the egg, then the cornflakes, place on pre heated baking sheet, continue dredging until all tenders are on the sheet.

Place back in oven and cook for 15min. Remove from oven and flip each tender over and place back in oven for approx. 10 minutes or until the center of the tenders in no longer pink.

Hot Honey Drizzle

Mix the hot sauce and the honey together and adjust to taste.

Place tenders on plate and drizzle sauce over and or serve as a dipping sauce.

YUMMY!!!

Blackened Catfish has never been easier to make. Seriously if you can’t make this then you totally need cooking 101 lessons big time! heehee

This is the final piece to complete a delicious dinner. A dinner where all three recipes were 5 ingredients or less per dish.  We had homemade creamed corn, tomato bacon onion gratin, and now blackened catfish.  Maybe next week is dessert?  You can find recipes like this in the 5 ingredient cookbook or by watching 5 Ingredient Fix on Food Network!

INGREDIENTS
Compound Butter:

* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 tablespoon Creole seasoning
* 1 lemon, zested and juiced
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly cracked black pepper
* 1 tablespoon chopped chives

Catfish:

* 2 lemons, thinly sliced
* Compound butter
* 4 (8-ounce) fresh skinless, boneless catfish fillets
* 1/4 cup Creole seasoning (recommended: Tony Chachere’s)
* Whole chives, for garnishing

DIRECTIONS

In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.

Preheat oven to 350 degrees F.

Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.

Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

Recipe courtesy of Food Network’s 5 Ingredient Fix

I’ve always been a bit hesitant about fish, and after making this pasta and expanding my boundaries a bit, I can’t tell you why. This pasta is amazing. It’s pleasing to they eye and the tongue.

Let me tell you why this pasta is so amazing, the basil adds just a hint of mint, the peppers add a light undertone of spice and the salmon and garlic are a beautiful blend. The grape tomatoes give this dish a surprising burst of roasted sweetness each time you come across one, and the herb Feta.. oh. my. stars. it got all warm and savory and mmmmmmm. I’m drooling just thinking about it. I’m tellin’ y’all, you have to try this. It’s not often that I go into something skeptically and come out a believer.. but y’all…. Nathan ate two huge helpings and I finished off one bowl and then went and nipped a few more bites out of the serving dish. It’s even good served cold for lunch the next day! NOM NOM

INGREDIENTS

• * 2 fresh salmon fillets, roughly 12 oz (frozen works too)
• * a few dashes salt (to taste)
• * 10 oz farfalle pasta, or whatever kind floats your boat
• * 5 cloves garlic, minced
• * roughly 15 to 20 grape or cherry tomatoes, halved
• * 1 C chopped green onions.
• * 3- 4 Tbsp snipped fresh basil leaves (yes, it must be fresh)
• * 1 tsp coarse ground black pepper
• * 1 tsp red pepper flakes
• * couple of handfuls of fresh spinach leaves
• * a few drizzles olive oil, you choose how much to use
• * 1 4 oz. package crumbled feta cheese. ( I use a garlic and herb blend)

HOW TO

1. Cook pasta according to package.
2. Drain, drizzle with olive oil, cover and set aside. Make sure this stays warm.
3. Meanwhile, drizzle olive oil into a medium high heat pan and toss in about 1/2 of the minced garlic cloves.
4. Cook for about a minute or until the aroma becomes very strong and the garlic starts to soften.
5. Sprinkle the salmon with salt
6. Add the salmon to the pan and cook for about 5 minutes or until the fish flakes easily with a fork. Turn the fish occasionally while cooking. Stir in the tomatoes, the rest of the garlic, onions, basil and peppers. Heat through, stirring occasionally. Right before you think you’re done, toss in the spinach leaves just and heat them just enough so they start to wilt. In a large bowl toss together the hot pasta, some olive oil and the salmon mixture. Top with the feta cheese.

About the Author:

Rachel is a 30 year old woman living in South Texas with her husband and two tarnished halo wearing children. She is barely hanging on to sanity by her sorely in need of a manicured fingertips and when she isn’t casting spells with stuffed animals, chasing away dragons with her trusty Dyson or changing dirty diapers: She can be found with her nose in a cookbook, her hand wrapped around a wooden spoon and her mind on the next creation to be lovingly, if somewhat hastily prepared in her kitchen.

I’ve been very overwhelmed lately so I have to give a huge hug and thank you to my mom who stepped in and “submitted” this recipe.  She’s actually the real foodie between us and I hope that one day she’ll start her own blog!

My mom said this is to die for!  It’s a little more work than  some recipes but she insists that it’s a must try.  I think it sounds delicious and hope to make it soon.  Enjoy!

INGREDIENTS

• ½ cup (1stick) butter
• 1 chicken breast, cut into strips (about 1 cup)
• 16 (21-25 count) shrimp, peeled and deveined, tails removed
• ½ cup sliced andouille sausage, casing removed
• 1/3 cup sliced yellow onion
• ¼ cup sliced red bell pepper
• 1/3 cup sliced green bell pepper
• 1  sliced zucchini
• 1  sliced yellow squash
• 1 cup diced Roma tomatoes
• 1 quart Andouille Cream Sauce (recipe follows)
• 4 cups cavatappi pasta
• ½ cup sliced scallion
• ½ teaspoon chopped fresh flat-leaf parsley

DIRECTIONS

Melt butter in a large sauté pan over medium-low heat.  Increase heat to medium and add chicken, shrimp, andouille, onion, and bell peppers.  Sauté until shrimp and chicken are just cooked through.  Add zucchini, yellow squash, and tomatoes, cook 2 minutes.  Add andouille cream sauce, toss well and bring to a boil.  Remove from the heat and keep warm.  Cook cavatappi in boiling salted water until as dente: drain well.  Pour sauce over pasta, and toss, pulling shrimp, and chicken to the top. Evenly sprinkle scallion over pasta. Sprinkle parsley around rim of bowl and serve.

Note: Can also add ½ cup crawfish tails

ANDOUILLE CREAM SAUCE

INGREDIENTS

• 1 teaspoon canola oil
• ¼ cup diced yellow onion
• 2 tablespoons chopped garlic
• 3 ounces andouille sausage, casing removed (see note)
• 2/3 cup crushed tomatoes
• 2/3 cup cold water
• ¾ tablespoon chicken base
• 2 teaspoons cornstarch
• 1 cup heavy cream
• 2 teaspoons blackening seasoning
• ¼ teaspoon cayenne pepper
• ¼ cup jalapeno-jack cheese, grated

DIRECTIONS

Place oil in a saucepan over medium heat. Add diced onion and sauté 3 to 4 minutes.  Add garlic, stir well, and sauté 2 minutes.  Add andouille sausage and sauté 2 more minutes.  Add crushed tomatoes and mix well to thoroughly combine.  In a mixing bowl use a wire whisk to combine water, chicken base, cornstarch, and cream.  Add liquid to the onion mixture.  Bring to a boil, reduce the heat, and simmer 8 to 10 minutes.  Add blacking seasoning and cayenne and mix well to incorporate.  Add grated cheese to the sauce and blend well.  Allow to simmer until all the cheese has melted, 2 more minutes.

Note: I put the andouille sausage in my mini food processor to grind it up for the cream sauce.

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I know first hand how some people tend to react to shrimp and cheese but there are some tasty dishes out there including this one with one of my favorites types of cheese, Parmesan.

INGREDIENTS:

• 1 pound large raw shrimp, shelled and deveined
• 1/4 cup olive oil, divided
• 1-1/2 cups onions, diced
• 3 cloves garlic, minced
• 1 can (16 ounces) diced tomatoes with juice
• 1 cup fresh asparagus, diced
• 1/3 cup dry white wine
• 1 cup black olives, halved
• 1 pound rotini pasta, cooked and drained
• 1-1/2 cups (6 ounces) Wisconsin Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, julienned
• 1 teaspoon salt
• 1/2 teaspoon pepper

DIRECTIONS:

In a large skillet over medium heat, cook shrimp in 2 tablespoons of oil for
about 3 minutes or until opaque, stirring often. Remove shrimp from skillet;
set aside.
In same skillet, cook onions and garlic in remaining oil for 3 minutes.

Add tomatoes, asparagus and wine; heat to boil. Reduce heat to low; simmer
for 5 minutes. Add cooked shrimp and olives; heat through.

In a large bowl, gently combine pasta, shrimp-vegetable mixture, cheese,
parsley, basil, salt and pepper. Serve immediately. Refrigerate leftovers.

Get more cheesy recipes at Eat Wisconsin Cheese

Arriving in Nashville at the Hotel Preston, I only had one thing on my mind…food!  I was starved I tell you so when everyone said let’s get a bite to eat in the hotel restaurant, I was right with them.

I decided to go with the Blackened Salmon.  And please note that it is pronounced as SAA-MON, not SALLL-MON.  Yep, I was corrected because here in TEXAS, we say SALL-MON.  Anyhoo, I took pictures but was disappointed with the turn out.  Went to check my camera settings today and noticed they were way off..must have been like that  from the beginning and since my batteries went dead, I wasn’t able to take anymore pics throughout the conference anyways.  Oh well…..enjoy!

P.S.  It was good but the cheese sauce was a slight disappointment and I thought it was too sweet.

P.P.S.  The breakfast was killer and I LOVED it!

P.P.P.S.  Last day to enter into Amy’s $50 giveaways on her reviews of the Mercedes GLK! HURRY

By Katherine into January’s Food Challenge

INGREDIENTS

• 1 mango, peeled, pit removed
• 3 Tablespoons hot sauce (use your favorite brand!)
• 1/2 cup honey
• 1/2 teaspoon sea salt
• 1 teaspoon freshly cracked pepper
• 24 large raw shrimp
• 2 cups cornflakes
• 1 cup angel flake coconut, sweetened
• 1 large egg, beaten
• Vegetable oil for deep frying
• Spring Green salad mix

DIRECTIONS

1. Peel the mango, and cut away from the pit, dropping the fruit into a blender. Add in the hot sauce, honey, sea salt and pepper, and blend until smooth (use a spatula to push down the sides as needed to blend thoroughly). Cover and keep refrigerated until ready to use.

2. Heat oil for deep frying, at least 3 inches deep in a large (3 qt. or larger) saucepan.

3. Peel and clean the shrimp. Pour the cornflakes into a zip type storage bag and crush until fine. Add in the coconut and combine well.

4. Dip the shrimp in the beaten egg and then drop into the cornflake coconut mix. Press the coating onto the shrimp, covering thoroughly. Drop a cornflake into the oil to test for frying temperature, the cornflake should sizzle and pop immediately to the surface. Slip the shrimp into the hot oil, and fry until golden brown, and crisp, about 4-5 minutes.

5. Serve with the Sweet and Spicy Mango dipping sauce, atop a bed of fresh spring greens!

6. ENJOY!!!

serves: 4
prep time: about 5-10 minutes
cook time: about 5 minutes

By Lisa into January’s Food Challenge

INGREDIENTS

• Crab Cake
• 3 eggs
• 1 Tblsp hot sauce
• 6 oz. crab meat (I used blue crab – claw meat)
• 1 4 oz. can tiny shrimp
• 2 cloves garlic, finely chopped
• 1 small shallot, finely chopped
• 1 tsp fresh cilantro, chopped plus sprigs for garnish
• 2 cups corn flakes, roughly crushed
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• Mixed greens for garnish

Sauce

• 1 Tblsp butter
• 2 Tblsp hot sauce
• 1 Tblsp yellow mustard
• 1 Tblsp dijon mustard
• 4 Tblsp honey

DIRECTIONS

In a large bowl, beat 2 eggs with the hot sauce.
Drain any liquid from the crab meat and shrimp.
Add the crab meat, shrimp, garlic, shallots, and cilantro to the egg mixture and combine. Mix in 1/2 cup of the corn flakes to the mixture.

In a separate bowl, combine corn flakes and salt, pepper, and cayenne pepper.
In another bowl, beat the remaining egg.
Form crab mixture into cakes, squeezing out and excess liquid.
Dip the cake into the egg and dredge it through the corn flakes, pressing them in to form a coating.
Heat the oil in a large skillet and drop the crab cakes into the skillet.
Meanwhile, combine the sauce ingredients (butter, hot sauce, mustards, and honey) in a small saucepan. Heat over low heat.
Cook crabcakes until browned on both sides. Serve on a bed of greens. Spoon sauce over the top and garnish with cilantro sprigs.

Guys, I’m moving at the moment so please bear with me until I get settled in!  I would greatly appreciate it.  Here’s a submitted recipe from Robyn.  Thanks so much!

Ingredients:

• 1 lb White Roughy fish fillets
• 1/3 cup soy sauce
• juice of 1 lime
• 6 cloves garlic, minced (we like garlic!) 1″ piece or so of fresh ginger – peeled and chopped fine
• 1/2 tsp crushed red pepper flakes
• 1 tbsp sugar
• oil (to brush your grill with)

DIrections:

Mix the soy sauce, lime juice, minced garlic, chopped ginger, red pepper flakes, and sugar together in a large shallow dish. Add the fish and flip over once so you have the marinade on both sides.
Marinate for 15 minutes. Turn on the grill and oil the grates so the fish doesn’t stick. Hubby says heat the grill to about 300′. Place the fish on the grill and cook about 6 or 7 minutes per side (depends on the thickness of your fish). Just flip once so it doesn’t fall apart on you – it’s delicate. Take the marinade and pour into a small saucepan and either on the grill or stove top heat to boiling and reduce until it’s a bit thicker. Serve the fish with the sauce on the side. The sauce is also good soaking into the rice!