Shrimp Piccata over Mashed Cauliflower

Shrimp Piccata is an easy weeknight meal, the cauliflower takes a bit more time but is still doable under the weekday pressures. Mashed cauliflower will also reheat very well if you are the Sunday prep day type of person.

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MASHED CAULIFLOWER INGREDIENTS

1 small head of cauliflower chopped

1/4 cup or more, whole milk

2 tbsp butter

1/4 cup grated parmesan cheese

1 tsp. Kosher salt and more to taste

pepper to taste

Fill a medium pot halfway with water. Add cauliflower and cover pot. Bring to a boil, cook until florets are easily pierced with a knife, about 8 minutes. Drain well and transfer to a food processor.

Add milk, butter, parmesan cheese, salt and pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper.

 

SHRIMP INGREDIENTS

1 tbsp extra virgin olive oil

2 tbsp butter, divided

12 oz. uncooked peeled, deveined, large shrimp

1 medium shallot sliced

2 cloves garlic, minced

¼ cup chicken broth

¼ cup dry white wine

2 tbsp lemon juice

2 tbsp drained capers

Salt and Pepper to taste

Red pepper flakes to taste (optional)

Heat the oil and one tablespoon of  butter in a large skillet over medium-high heat. In the meantime pat the shrimp dry with paper towels.

Add the shrimp to the skillet. Cook the shrimp, flipping after one minute. Once the shrimp turns opaque and is slightly undercooked remove from the skillet with a slotted spoon and set aside.

Add the shallot and garlic the skillet. Cook for 1 minute, stirring occasionally. If you like a little heat, this is a good time to add some red pepper flakes. Add the chicken broth, wine, lemon juice and capers, stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes. Taste and season with salt and pepper.

Add the shrimp back to the skillet with any juice. Cook for 1 minute, or until the shrimp is cooked through. Remove the skillet from the heat. Add butter and serve immediately atop the creamy mashed cauliflower.

 

Jamaican Jerk Shrimp with Mango Salsa

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Fun fact, did you know that mango skin is related to poison Ivy? I found out the hard way years ago after I developed a rash on my hands and face from devouring a case of mangoes. Maybe that isn’t such a fun fact.

It’s hard to beat a perfectly ripe and juicy mango. Delicious on their own but they are also perfect partners for seafood. Mango salsa cools the palate from the spice in this recipe. Save a batch of seasoning for a super easy weeknight meal and don’t be afraid to venture into another type of seafood, this would be good on salmon or a meaty white fish.

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*recipe adapted from MyRecipes

INGREDIENTS

1-2 mangos, peeled and chopped

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 red onion, diced

salt to taste (garlic salt is even better)

2 lbs large raw shrimp

2 tablespoon olive oil

3 tablespoon Jamaican Jerk spice mixture **recipe below**

1 tablespoon coconut oil

Combine the first 5 ingredients together and set aside.

Toss shrimp (tails on or off it’s your meal) with olive oil and spice mixture, mix to coat. Heat large skillet or grill pan over medium high heat. Add coconut oil, when hot add your shrimp. Cook 3 minutes per side or just until shrimp turn pink.

Serve on a bed of mango salsa. Coconut rice would be a wonderful team player.

**JAMAICAN JERK SPICE MIXTURE

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1/3 cup paprika

2 tablespoons ground allspice

4 teaspoons sugar

1 tablespoon dried thyme

1 tablespoon salt

2 teaspoons freshly ground black pepper

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

Combine all ingredients in a bowl and mix well, store in an air tight container.

 

 

 

Shrimp in Thai Coconut Sauce

Thai and Coconut, probably two of my favorite things but when you mix them together with some spice, its pure harmony. Most of the time we have a bag of Kirkland raw, peeled, tail on shrimp in our freezer. No fuss and cooks up in minutes, perfect for a weeknight meal. If you can prep everything, cut all the veg and make the sauce…. or as the French say, “mise en place” then this dish comes together in no time.

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Ingredients

1 pound large shrimp, peeled and deveined (tails on or off, your preference)
4 tablespoons coconut oil, divided (you can use vegetable oil)
2 gloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon red chili flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 cup coconut milk
3-5 tablespoons high quality fish sauce (start with 3 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons fresh grated ginger
2 tablespoons basil, chopped
2 tablespoons cilantro, chopped
1 green onion, chopped
Serrano pepper sliced for the heat lovers

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Directions

Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, ginger, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes to 30 minutes.

Heat a good sized skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque, transfer shrimp to a plate.

In a medium bowl whisk the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat.  Garnish with more cilantro and basil, chopped green onion and sliced Serrano. Serve over rice, noodles or riced cauliflower.

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*Recipe adapted from Foodie Crush

Mango & Chili Glazed Shrimp

Let me start by saying that this would have been better with big ass prawns, new culinary term. I didn’t have any big ass prawns so I used shrimp. Since I was putting myself through the trouble of skewering these shrimp I decided to toss all the marinade/glaze ingredients in the food processor. Choose your battles.

Making the marinade was as easy as pie. BUT don’t turn your back on it once it’s done because your 2 1/2 year old might pour it on the salad you just made, like mine did. I only freaked out for a minute, okay two.

I let the shrimp marinade for a few hours before skewering them, my least favorite thing to do. Once they have all been at your mercy you can throw them on the grill. The shrimp cooked in no time so I only glazed one side after I flipped them, before I knew it they were done.

This sauce would be good on anything really, I might try salmon next time.

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Ingredients

2 pounds large Prawn
1 large mango, peeled and chopped
3 tablespoons honey
2 cloves garlic, chopped
2 sprigs mint
2 tablespoons chili paste
2 limes juiced
1 ime zest
1 tablespoon ground ginger
1 teaspoon coconut oil
1 teaspoon crushed red pepper, or to taste
salt and pepper to taste

Puree all above ingredients in food processor.

Pour all but 1/3 cup mango puree over shrimp in plastic bag. Let marinade in refrigerator 2-3 hours.

Pepare grill. Grill prawns 2-3 minutes per side until done, glazing each side with reserved marinade.

Brush with glaze one last time before serving. Serve hot.

Skinny Bang Bang Shrimp with Homemade Chili Sauce {CBL April}

When this recipe came across my Feedly the other week I sent the link to a few people and said “look at this bowl of heavenly goodness”. Then  I drooled on my keyboard as I bookmarked the recipe to make for my culinary bucket list this month.

I must admit this was almost too effortless for me to use as my recipe of the month…almost. Also it  was pretty  easy on the pocketbook as I already had every ingredient besides the shrimp.

Homemade sweet chili sauce is ridiculously good. I can’t believe I have been buying the stuff all these years. Sure a bottle in the pantry is good to have on hand. Perfect those nights when you just need a small amount for your Thai noodle dish or to dip an egg roll in but if you are really going use it, please make it. I made mine a tad spicier and added a touch more garlic. I was super impressed when it was done and I wished I had an egg roll to dunk in it but my fingers worked just fine.

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This entire dish takes only minutes to prepare so in no time you get to sink your teeth in to these sweet, spicy and luscious shrimp.

It tasted just as I had imagined, amazing.

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Bahia-Style Shrimp in Coconut Sauce

Remember when I used to cook? Like really cook, every night? Ya, me too. Now I slack off and make something simple for myself during the week, it usually involves a rotisserie chicken and lettuce or something to throw on the grill. K will get a super gourmet meal of pasta or quesadillas.

I do get a chance to make a few real meals on the weekends when Shane is home. To get motivated I need the extra hands to keep K busy and the extra mouth to help eat it.

That is why our dinner theme parties are so fun. It gives me a chance to make a dish or two that I probably wouldn’t make on a day that ends in Y.

This months theme was South American cuisine and I went with Brazil. I made a popular candy that they eat called Brigadeiros {recipe to come} and some shrimp in a coconut sauce. This dish was pretty easy and I will make it again, it was muito bom!

I followed the recipe exact but before adding the shrimp I decided the sauce was a little bland. I added more coconut milk, the rest of the tomato sauce  and a tad more salt. I was impressed with the heat the habanero let off, but I would throw in 2 next time.

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Bahia-Style Shrimp in Coconut Sauce

Recipe from Food and Wine

2 pounds large shrimp, shelled and deveined, tails left on { I took them off}

3 garlic cloves, minced

Juice of 1 lime

Kosher salt to taste

2 tablespoons  corn oil { I used EEVO }

1 small onion, minced

6 scallions, white and light green parts, minced

1/2 medium red bell pepper, mince

1/2 medium green bell pepper, minced

6 plum tomatoes, minced

1/4 cup tomato sauce

1/2 cup unsweetened coconut milk

1 Scotch bonnet or habanero chile, halved and seeded

1 tablespoon minced cilantro leaves and stems

Lime wedges, for serving

In a large bowl, toss the shrimp with the garlic, lime juice and 1 teaspoon of salt. Let marinate at room temperature for 30 minutes.

In a large skillet, heat the Annatto Oil until shimmering. Add the onion, scallions and red and green bell peppers and cook over moderately high heat, stirring, until softened, about 4 minutes. Add the minced tomatoes and cook until softened, about 5 minutes. Reduce the heat to moderately low and add the tomato sauce, coconut milk, chile and 1 teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about 10 minutes. Increase the heat to moderately high. Add the shrimp and cook, stirring, until they’re pink and opaque, about 5 minutes. Transfer to a serving dish and discard the chile. Sprinkle with the cilantro and serve with lime wedges.

Serve with white rice.