Lemony Paprika Shrimp with Grits8

Lemony Paprika Shrimp with Grits and Wilted Spinach

Lemony Paprika Shrimp with Grits and Wilted Spinach: Shrimp and grits is a traditional Southern breakfast dish. Originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.

Lets prepare the ingredients:

The first thing you should to is Peel and very thinly slice 2 large garlic cloves. Than grate 1⁄2 teaspoon lemon zest for that nice little bight. Squeeze the juice from half the lemon, and cut the rest into little wedges. Next thinly slice the scallions at an angle. Grate cheese on large holes of a box grater, or finely chop.

Marinating the shrimp:

It is always important to make sure to pat the shrimp dry to make sure to take out the extra moisture. Transfer shrimp to a medium sized bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate the shrimp marinate for 15 minutes.

Lemony Paprika Shrimp with Grits 2

Making the grits:

Take a small saucepan, and add 2 1/4 cups water and 1⁄2 teaspoon salt and bring to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook. Make sure to stir occasionally to prevent sticking, watch carefully it should take about, 6–8 minutes.

Finishing the grits:

Once you have your grits perfect take it off the heat and stir in cheddar, scallions, several grinds pepper and a little salt. Cover to keep warm.

Sauteing the shrimp:

Now take a large pan and heat 3 tablespoons of olive oil over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.

Finish dish:

Now its time to finish the dish. Add spinach with shrimp and toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into bowls, top with shrimp, spinach, and pan juices. Finish off with a drizzle of oil. Serve with lemon wedges.

Lifetime Vibes Yummy Factoid

From Native American beginnings in the 1500’s to a 1980s restaurant boom, enthusiasm for this once humble dish continues to spread throughout the South and beyond.

Southerners now recognize the shrimp and grits dish as a staple dish in their every day diet. So much so that the South is sometimes referred to as the “Grits Belt.” Georgia has even named grits as its official prepared food. Even one of the South’ most influential rap groups, “Outkast”, sings about “fish and grits!”

What is so special about this seemingly simplistic meal?

Surprisingly, while grits has a rich and deep history in Southern cuisine. Up north, shrimp and grits has become a popular choice among upscale cuisine aficionados. The origin of grits’ can be traced back to the Native American Muskogee tribe’s. Preparation of Indian corn similar to hominy. The Muskogee were traditionally from the southeastern woodlands. They would prepare grits by grinding corn in a stone mill. Giving it the “gritty” texture from whence the name “grits” evolved.

Lemony Paprika Shrimp with Grits 3

From this tribe, the preparation was passed down to settlers in the area. Because hominy was used as a form of currency.

There are also known writings from the Gullah Geechee, who were descendants of slaves that were taken from West Africa. That mention meals similar to shrimp and grits. This is most likely because the Gullah slaves would periodically receive allowance or food, including grits from the slave masters.

Making the most of their local resources on the coast. The Gullahs would catch shrimp and other fish in nets. Cook them in a variety of ways, incorporating grits as a main staple.

Lemony Paprika Shrimp with Grits 5

More History

Since then, shrimp and grits has remained a breakfast dish. Mainly in the low country marshes near the Southern coast. Spicy shrimp and grits with Cajun flavors can be found at Magnolia’s in Charleston; some versions, like the one at Commander’s Palace (pictured at top). In New Orleans, top off shrimp and grits with a delicious barbecue sauce; or, you can stick with the more traditional dish, still found at Crook’s Corner in Chapel Hill, North Carolina.

Lemony Paprika Shrimp with Grits 4
Lemony Paprika Shrimp with Grits 1

Lemony Paprika Shrimp with Grits and Wilted Spinach

Shrimp and grits is a traditional Southern breakfast dish, originating from the “low country” of coastal South Carolina. This particular recipe gives it a slight Spanish twist, with a hearty pinch of smoked paprika, and spinach.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • garlic use 2 large cloves
  • 1 lemon
  • 1 oz scallions
  • 1 1/2 oz cheddar cheese
  • 10 oz US Gulf shrimp
  • 1 1/2 tsp smoked paprika
  • 1/2 cup of quick-cooking grits
  • 3/4 cup of baby spinach
  • coarse kosher salt
  • freshly ground pepper
  • olive oil

Instructions
 

  • Prep ingredients: Peel and very thinly slice 2 large garlic cloves. Grate 1⁄2 teaspoon lemon zest. Squeeze the juice from half the lemon, cut the rest into wedges. Trim ends from scallions and thinly slice on an angle. Grate cheese on large holes of a box grater, or finely chop.
  • Marinate shrimp: Pat shrimp dry and transfer to a medium bowl. Toss shrimp with smoked paprika, lemon zest, 3⁄4 teaspoon salt, and a few grinds pepper. Let marinate until step 5.
  • Make grits: In a small saucepan, bring 2 1/4 cups water and 1⁄2 teaspoon salt to a boil. Slowly stir in the quick-cooking grits. Cover, reduce heat to low, and cook, stirring occasionally to prevent sticking, until grains are tender, 6–8 minutes.
  • Finish grits: Remove grits from heat and stir in cheddar, scallions, and several grinds pepper. Cover to keep warm.
  • Sauté shrimp: Heat 3 tablespoons oil in a large skillet over high. Add shrimp and garlic, and cook, stirring occasionally, until shrimp are pink and just curled but not browned, 1–2 minutes.
  • Finish dish: Add spinach; toss to wilt halfway. Add lemon juice and 1⁄3 cup water and bring just to a boil. Immediately remove from heat and season to taste with salt and pepper. Stir grits, adding 1 tablespoon water to loosen if necessary. Spoon grits into shallow bowls, top with shrimp, spinach, and pan juices and drizzle with oil. Serve with lemon wedges. Enjoy!
Shrimp lettuce wraps

Thai Shrimp Lettuce Wrap Recipe

Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.

Thai Shrimp Lettuce Wrap999

HOW TO MAKE SHRIMP LETTUCE WRAPS

Place the lightly sautéed shrimp on crisp lettuce leaves along with sticky sushi rice, chopped peanuts, and freshly torn mint for a light-as-air dinner that will have you on cloud 9.

Thai Shrimp Lettuce Wrap Recipe 28

The reason why i love this recipe is because of how easy it is to make. The first step is something every person can do cook rice. Place rice in a small saucepan or pot. Add 1 cup water and 1⁄2 teaspoon salt and bring to a boil.

Thai Shrimp Lettuce Wrap Recipe 8

Once the water is boiling reduce heat to low, cover and cook until rice is tender. it will take 15 minutes. Check every 5 minutes and stir to make sure the rice doesn’t stir. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.

The next step is to prep ingredients. Chop the ends of the shallot, halve, peel and thinly slice. Slice half of the Fresno Chile, remove stem and seeds. Make sure to cut the Chile in slim slices.

Next take a lime and Juice. A worth while investment is a Manual Citrus Press Juicer. Makes it so much easier to squeeze a lemon or a lime. I personally can not eat peanuts but if you are able just roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper and you are all prepped.

Key to this meal

To add that something special to this meal we need to make a tasty sauce. In a medium bowl, combine fish sauce, lime juice, 2 tablespoons of warm water, and 1 tablespoon sugar. Mix until the sugar is dissolve.

The final steps are sauté́ aromatics and cooking the shrimp. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile and sauté́ until shallots are softened and golden brown, about 3 minutes

Add shrimp and cook, stirring, for 1 minute. Last but not least add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm.

Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves.

Today’s quote is by Confucius. He was a Chinese teacher, editor, politician, and philosopher of the spring and autumn period of Chinese history. The philosophy of Confucius, also known as Confucianism, emphasized personal and governmental morality, correctness of social relationships, justice, and sincerity.

Thai Shrimp Lettuce Wrap Recipe Quote

Wine Pairing for Thai Shrimp Lettuce Wrap

Sangiovese

Body and Tannins: medium to full bodied, tannic

Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter”

Pairs Well With: soy and teriyaki sauces

Thai Shrimp Lettuce Wrap Recipe 29

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.


Recipes header
Thai Shrimp Lettuce Wrap Recipe 8

Thai Shrimp Lettuce Wrap Recipe with Mint, Sushi Rice

Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 512 kcal

Ingredients
  

Ingredients:

  • 5 oz sushi rice
  • 3 oz shallot
  • 1 Fresno chile
  • 1 lime
  • 1 oz cocktail peanuts
  • 1 romaine heart
  • 10 oz US Gulf shrimp
  • 1⁄2 oz fish sauce
  • 1⁄4 oz fresh mint
  • coarse kosher salt
  • freshly ground pepper
  • sugar
  • neutral oil such as vegetable or safflower

Instructions
 

The Recipe:

  • Cook rice: Place rice in a small saucepan with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Reduce heat to low, cover and cook until rice is tender, and water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Cover to keep warm until step 5.
  • Prep ingredients: Trim ends from shallot, then halve, peel and thinly slice. Thinly slice half of the Fresno chile, remove stem and seeds (save rest for own use). Juice lime. Roughly chop peanuts. Trim end from lettuce, separate leaves, keeping them whole. Pat shrimp dry, then cut each into thirds. Season with salt and pepper.
    Thai Shrimp Lettuce Wrap Recipe
  • Make sauce: In a medium bowl, combine fish sauce, lime juice (about 2 tablespoons), 2 tablespoons warm water, and 1 tablespoon sugar. Stir to dissolve sugar.
    Thai Shrimp Lettuce Wrap Recipe 1
  • Sauté́ aromatics: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallots and the sliced chile (or less depending on heat preference) and sauté́ until shallots are softened and golden brown, about 3 minutes
  • Cook shrimp: Add shrimp and cook, stirring, for 1 minute. Add sauce and continue to cook until sauce is slightly reduced, and shrimp are firm and cooked through, about 1 minute more.
  • Assemble & serve: Line shallow bowls with lettuce leaves. Spoon rice on top of lettuce, followed by shrimp. Top with chopped peanuts and torn mint leaves. Use lettuce leaves to scoop up filling, if desired, or eat with knife and fork. Enjoy!
    Thai Shrimp Lettuce Wrap Recipe 8

Video

Notes

Allergens Fish (1), Peanuts (2), Shellfish (3). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Simple Shrimp Fried Rice

Simple Shrimp Fried Rice with Snow Peas & Carrots

Why take out when you have the super simple shrimp fried rice recipe? This Shrimp fried rice recipe comes together in about 30 minutes. Features sweet shrimp, crisp veggies like snow peas, carrots, aromatic ginger and garlic. All the ingredients come together in a quick stir-fry with Jasmine rice coated in a tamari-sesame oil sauce.

Key to this meal

The best part about this dish is that it’s very easy to cook. But if there’s one tricky part it is when you’re about to cook the eggs and shrimp. First step, heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high. Add eggs and scramble until soft curds form, about 1 minute. The eggs will cook fast so please pay attention.

Transfer to a plate and break into large pieces. Wipe out the skillet. Add shrimp and 1 tablespoon oil to the same skillet, and cook over high heat, stirring, until shrimp are firm and just cooked through, 2–3 minutes. Transfer shrimp to a plate with eggs. 

TIPS FOR COOKING THE PERFECT FRIED RICE: 

Make sure to give your rice a quick rinse. This allows the rice to get rid of some of the starch, which creates cooked grains that aren’t too clumpy. All the good bits like the ginger chunks, scallions, egg and other tasty seasonings will then mix well with the rice. This allows you to have the flavor evenly distributed throughout the dish.  

REST YOUR RICE AFTER COOKING:

Once your rice is cooked, put it into a large bowl then place in the fridge to allow cool down. Let the rice stand for 1 to 2 hours until it’s fully cooled. Resting and cooling your rice allows excess moisture to evaporate, which also helps keep grains from sticking together. Any leftover plain rice you have in the fridge already will also work well in fried rice.

What shrimp should I use

Another recommendation I have is to use frozen shrimp. fresh is rare and can be expensive and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is a couple of days, and shrimp stored in the freezer retain their quality for up to a month.

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.


Wine pairing

Plum wine

Plum Wine or Umeshu (梅酒) is a Japanese liqueur made by steeping fresh Japanese plum (ume) in shochu/white liquor and sugar. The sweet and sour flavors with the fruity aroma are very appealing and you can make many kinds of drinks with it! 

How to drink it

  1. Place a glass in the freezer for about an hour. After an hour, the glass should have a slight frost on it. …
  2. Fill a glass halfway with ice cubes. …
  3. Pour the plum wine until it reaches the top of the ice cubes. …
  4. Add water if you want your wine to be less sweet.

Recipes header
Simple Shrimp Fried Rice

Shrimp Fried Rice with Snow Peas & Carrots

Why take out when you have the super simple shrimp fried rice recipe? This Shrimp fried rice recipe comes together in about 30 minutes.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 2
Calories 730 kcal

Equipment

  • large nonstick skillet
  • medium saucepan

Ingredients
  

  • ½ oz toasted sesame oil
  • 2 ½ oz tamari pods
  • 10 oz pkg shrimp
  • 1 oz fresh ginger
  • garlic use 2 large cloves
  • 4 oz snow peas
  • 1 bunch scallions
  • 5 oz jasmine rice
  • 4 oz carrot
  • 2 large eggs
  • apple cider vinegar or white wine vinegar
  • kosher salt & pepper
  • neutral oil
  • sugar

Instructions
 

  • Cook rice & carrots: Bring a medium saucepan of salted water to a boil. Scrub carrot, quarter lengthwise, and cut crosswise into ¼-inch pieces. Add rice to boiling water, and cook (like pasta), stirring occasionally, until almost tender, about 8 minutes. Add carrots and cook rice and carrots together until tender, about 4 minutes more. Drain, rinse with cold water, and drain again.
  • Prep ingredients: While rice cooks, trim scallions, then thinly slice, keeping dark greens separate. Trim snow peas, then halve crosswise. Peel and finely chop 2 teaspoons garlic. Peel and finely chop 1 tablespoon ginger. Beat 2 large eggs in a small bowl. Pat shrimp dry and season lightly with salt and pepper.
  • Make sauce: In a small bowl, stir to combine all of the tamari, sesame oil, 1 tablespoon vinegar, 1 tablespoon water, and 2 teaspoons sugar.
  • Cook eggs & shrimp: Heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high. Add eggs and scramble until soft curds form, about 1 minute. Transfer to a plate and break into large pieces. Wipe out skillet. Add shrimp and 1 tablespoon oil to same skillet, and cook over high heat, stirring, until shrimp are firm and just cooked through, 2–3 minutes. Transfer shrimp to plate with eggs.
  • Cook vegetables: Add snow peas, ginger, garlic, and scallion whites and light greens to same skillet. Cook, stirring, until snow peas are bright green, 1–2 minutes. Transfer to plate with shrimp. Add rice, carrots, sauce, and 1 tablespoon neutral oil; cook over high heat, pressing down to allow rice to crisp, tossing occasionally and repeating, until the rice is warmed through, about 5 minutes.
  • Finish & serve: Stir shrimp, snow peas, and eggs into rice, and toss until warmed through. Season to taste with salt and pepper. Serve fried rice topped with scallion dark greens.

Notes

NUTRITION PER SERVING
Calories 730kcal, Fat 32.0g, Proteins 35.0g, Carbs 76.0g
ALLERGENS
Sesame, Soy, Shellfish and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fried rice, rice, shrimp, shrimp fried rice

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Sriracha Shrimp Poke Bowl

Sriracha Shrimp Poke Bowl with a Riesling wine pairing

first of all if you are looking for a simple and fresh recipe then this shrimp poke bowl is for you. We can thank Hawaii for making poke (pronounced po-kay) a popular dish. Poke essentially a one-bowl meal that if made right is a well-balanced, tasty meal. Rice, fish, veggies and a delicious dressing that brings it all together. To keep it extra healthy we use brown rice, succulent wild US Gulf shrimp. A duo of pickled veggies, and a creamy Sriracha dressing.

If you are a skilled chef you should know a little about the history of Poke. It’s believed that poke was first prepared by native Polynesians centuries before Western travelers arrived on the islands. Initially, poke was made with raw reef fish, seasoned with sea salt and seaweed, and combined with crushed candlenut. 

boiled shrimps with fresh lemon and spice

The heart of this meal is the shrimp and the best shrimp to use for these dishes would be a medium-sized shrimp. I would buy about a pound that should give you about 20 to 30 pieces. You can even buy them fully cooked and ready to eat. I recommend getting shrimp that has already been prepared for you raw is just too much work.

What we know about sriracha

The second key part to this dish is the Sriracha. This sauce has become a staple in many households. That is why you don’t know is where it came from.

Sriracha is made of chili peppers, sugar, garlic, distilled vinegar, and salt. Its consistency varies between brands- Huy Fong’s sauce is similar in consistency to ketchup. The original Sriraja Panich has a thinner, more liquid consistency.

Hot Spicy Red Sriracha Sauce in a Bowl

Wine pairing

Riesling

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce


Tips for cooking this meal shrimp:

How to Defrost Shrimp

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

How Long to Marinate Shrimp

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

How long do I steam sticky rice?

Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours. Drain rice and put in a steamer basket (see cooks’ note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes.

Be gentle: Basically, I’d suggest using the gentlest heat that you can possibly apply when cooking fish. If you’re grilling, grill over a gentle fire. If you’re steaming or poaching, do it at a low simmer.


Recipes header
Sriracha Shrimp Poke Bowl

Sriracha Shrimp Poke Bowl with Brown Rice & Pickled Veggies

If you are looking for a simple and fresh recipe then this shrimp poke bowl is for you. We can thank Hawaii for making poke (pronounced po-kay) a popular dish. It’s essentially a one-bowl meal that if made right is a well-balanced, tasty meal: rice, fish, veggies and a delicious dressing that brings it all together.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 670 kcal

Equipment

  • fine-mesh sieve
  • medium saucepan
  • medium skillet

Ingredients
  

  • 10 oz pkg shrimp
  • furikake
  • 2 pkts Sriracha
  • 2 oz mayonnaise
  • 1 oz rice vinegar
  • 1 cucumber
  • 4 oz red radishes
  • 5 oz quick-cooking brown rice
  • neutral oil
  • kosher salt & ground pepper
  • sugar

Instructions
 

  • Cook rice: Fill a medium saucepan with salted water and bring to a boil. Add rice to boiling water. Cook, uncovered (like pasta), over high heat, stirring occasionally, until tender, 20–25 minutes. Drain rice well, return to pot, and cover to keep warm.
  • Pickle veggies: Trim ends from radishes, then halve or quarter (depending on size) and thinly slice. Trim ends from cucumber, halve lengthwise, then thinly slice into half-moons (peel if desired). In a medium bowl, whisk to combine rice vinegar, 1 tablespoon water, 1 teaspoon salt, and 2 teaspoons sugar. Add radishes and cucumbers and toss to coat. Set aside to marinate.
  • Make sauce: In a small bowl, stir to combine mayonnaise, all of the Sriracha, and 2 teaspoons of the furikake (save rest for step 6).
  • Prep shrimp: Pat shrimp dry, then cut each one into thirds. Season all over with salt and pepper.
  • Cook shrimp: Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, stirring, until opaque and cooked through, 2–3 minutes. Remove skillet from heat and stir in half the sauce.
  • Finish & serve: Using a slotted spoon, drain pickled veggies and add pickling liquid to rice and stir to combine. Season to taste with salt. Spoon rice into bowls then top with shrimp, pickled veggies, and drizzle with remaining sauce and sprinkle with remaining furikake.

Notes

ALLERGENS
Shellfish, Sesame, Egg and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword japanese food, poke, shrimp, sushi

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Shrimp & Rice Congee

Shrimp & Rice Congee paired with a nice RIESLING

Today we are going to make shrimp & rice congee with a ginger scallion chili oil. Sounds fancy and you are right, but it is also easy to make. Congee is a rice porridge. Simmered in an umami-rich concoction that is a wonderful right flavor. We add seared shrimp and plenty of fresh herbs and finally a drizzle of chili oil to finish it off.

For people who are not familiar with congee one might ask, what kind of rice is used for congee? Standard congee is made with Japonica rice. It has a short that is round and translucent. The congee is cooked at a ratio of 1 cup of rice to 12 cups water for a mouth feel that sits between Japonica rice and glutinous rice.

The best shrimp to use for this dishes would be a medium-sized shrimp. I would buy about a pound that should give you about 20 to 30 pieces. Shrimp sold in the shell will have the best flavor, but you can also buy them with heads removed, shelled and deveined, or even fully cooked and ready to eat. I recommend getting shrimp that has already been prepared for you raw is just too much work.

That last piece of this dish is the chili oil? Not only is it tasty it also has other health benefits. Chili pepper includes improves “digestive health and metabolism, alleviates migraines, may reduce risks of cancer, fights fungal infections, colds, and the flu, provides joint pain relief, fights inflammation, supports cardiovascular health, may improve cognitive functions, may improve longevity.”

olive oil with chili peppers on white background

WINE PAIRING

RIESLING

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce


TIPS FOR COOKING THIS MEAL Shrimp & Rice Congee:

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

HOW LONG DO I STEAM STICKY RICE?

Cover rice with 2 to 3 inches cold water in a large bowl and soak at room temperature at least 3 hours. Drain rice and put in a steamer basket (see cooks’ note, below) lined with cheesecloth. Steam rice, covered with lid, over boiling water until shiny and tender, about 20 minutes.


recipe
Shrimp & Rice Congee

Shrimp & Rice Congee with Ginger-Scallion Chili Oil

Congee is a rice porridge that we love for its warming qualities. Rice is simmered in an umami-rich concoction and gets topped with seared shrimp and plenty of fresh herbs. A drizzle of chili oil, to which we’ve added thinly sliced ginger, adds a little kick to this comforting rice bowl.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 680 kcal

Equipment

  • medium pot
  • fine-mesh sieve
  • small skillet

Ingredients
  

  • 2 ½ oz fish sauce (use 1Tbsp)
  • crushed red pepper (use ⅛-
  • ¼ tsp)
  • 2 oz snow peas
  • 1 oz scallions
  • 10 oz sushi rice use 1 cup
  • 10 oz pkg wild US Gulf
  • shrimp
  • 1 pkt clam broth concentrate
  • ½ oz fresh cilantro
  • 1 oz fresh ginger
  • neutral oil
  • kosher salt

Instructions
 

  • Prepare broth: Peel and thinly slice ginger. Pick cilantro leaves from stems. In a medium saucepan, combine cilantro stems, 6 cups water, ¾ of the sliced ginger, and clam broth concentrate. Bring to a boil over high heat, then reduce heat to medium and simmer, about 5 minutes.
  • Poach shrimp: Season shrimp with salt and add to broth. Poach shrimp until pink and opaque, about 2 minutes. Drain shrimp, cilantro stems, and ginger through a fine-mesh sieve over a large bowl and return broth to pot. Pick shrimp out, discarding cilantro stems and ginger. Transfer shrimp to a bowl. Cover to keep warm.
  • Cook rice: Return broth to a boil. Stir in 1 cup of the rice (save rest for own use). Reduce heat to a simmer and cook, stirring occasionally, until rice is breaking apart and broth is thick, 20–25 minutes.
  • Prep aromatics & peas: Meanwhile, stack remaining slices of ginger and thinly slice. Trim scallions and snow peas, then thinly slice on an angle.
  • Cook chili oil: Heat 3 tablespoons oil and ⅛-¼ teaspoon of the crushed red pepper (depending on heat preference) in a small skillet over medium until fragrant, about 1 minute. Stir in sliced ginger and scallions and cook until softened, about 1 minute. Season with a pinch of salt.
  • Finish rice & serve: Remove rice from heat and stir in 1 tablespoon of the fish sauce (taste rice and add more fish sauce, if desired). Spoon rice into bowls and top with shrimp, snow peas, and cilantro leaves. Garnish with chili oil. Enjoy!

Notes

Allergens
Fish (1), Shellfish (2). May contain
traces of other allergens. Packaged in
a facility that packages gluten
containing products.
Keyword dinner, japanese food, shrimp

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Fettuccine Alfredo with Prosciutto-Wrapped Pear

Shrimp Fettuccine Alfredo with Prosciutto

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Shrimp Fettuccine Alfredo with Prosciutto-Wrapped Pears: When people ask what your favorite dish is I always say Fettuccine Alfredo. Whenever I go to a new Italian restaurant I always measure it by how well they make Alfredo. I need it to be creamy and rich. But I know it’s not the healthiest meal so over the years I have been trying different recipes to achieve that balance between healthy but still filling. This one so far is the best.We start off with al dente fettuccine and is enrobed in creamy Alfredo sauce, taken then to the next level with the addition of sweet shrimp and broccoli. And then we add a nice side with sauteed pears wrapped in prosciutto

When you are getting your ingredients together I recommend using Authentic Parmigiano-Reggiano. It has a lot more health benefits than the Parmesan you find in a plastic shaker. Parmesan is lactose-free and low in fat also It’s a good source of protein, calcium, and certain vitamins.

cheese grater and parmesan

Another recommendation I have is to use frozen shrimp. fresh is rare and can be expensive and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is a couple of days, and shrimp stored in the freezer retain their quality for up to a month.

My final recommendation before starting to cook is to buy Comice pears. They have a great fruity aroma and flavor, They also have a less grainy texture than typical pear. You can best describe them as a cross between a Bosc pear and an Asian pear.

Related Recipe:

Pears
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Fettuccine Alfredo with Prosciutto-Wrapped Pear

Valentine’s Day Shrimp Fettuccine Alfredo with Prosciutto-Wrapped Pear & Balsamic Glaze

Shrimp Fettuccine Alfredo with Prosciutto-Wrapped Pears: When people ask what your favorite dish is I always say Fettuccine Alfredo. Whenever I go to a new Italian restaurant I always measure it by how well they make Alfredo.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 1080 kcal

Equipment

  • small saucepan
  • microplane or grater
  • medium skillet
  • large pot
  • colander

Ingredients
  

  • 5 oz peas
  • 3 oz mascarpone cheese
  • ½ lb fettuccine
  • 2 oz prosciutto
  • ¼ oz fresh parsley
  • 1 pear
  • 8 oz pkg shrimp
  • ¾ oz piece Parmesan
  • garlic use 1 small clove
  • butter
  • balsamic vinegar
  • kosher salt & ground pepper

Instructions
 

  • Prep ingredients: Bring a large pot of salted water to a boil. Cover and keep warm over low heat. Peel and thinly slice 1 small garlic clove. Finely grate Parmesan. Pat shrimp dry. Cut pear in half, remove core and seeds, and cut into 8 wedges total. Pick parsley leaves from stems; discard stems and coarsely chop leaves.
  • Make glaze & cook pears: In a small saucepan, bring ¼ cup balsamic vinegar to a boil over high heat. Reduce heat to medium and simmer until liquid is reduced to 1 tablespoon, 5–6 minutes (watch closely). Transfer to a small bowl and let cool. Heat 1 tablespoon butter in a medium skillet until melted. Add pears, and cook, cut sides only, until lightly softened and browned, 2–5 minutes (depending on ripeness).
  • Wrap pears: Slice prosciutto in half lengthwise into 8 pieces total. Wrap a slice of prosciutto around each pear wedge. Transfer to small plates and cover with slightly damp paper towels.
  • Cook fettuccine: Return water to a boil. Add fettuccine in small handfuls. Cook, stirring frequently to prevent clumping until al dente, 10–12 minutes. Reserve 1 cup cooking water, then drain pasta, and return to pot; toss with 1 teaspoon butter.
  • Make Alfredo sauce: Heat 1 tablespoon butter in same skillet over medium until melted. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Add mascarpone and ½ cup of the reserved cooking water. Sprinkle in half of the grated Parmesan and stir to combine. Add shrimp and peas, remove skillet from heat and cover to keep warm.
  • Finish & serve: Drizzle balsamic glaze over pears, and serve. When ready to serve main course, add cooked pasta to skillet; cook over medium heat until shrimp are cooked through and pasta is coated in sauce, 2–3 minutes. Season to taste with salt and pepper. Serve pasta topped with parsley, remaining Parmesan, and freshly ground pepper.

Notes

Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword pasta, seafood

Shrimp Spinach Pasta Recipe with Dill Pesto Olives

Today we’re going to combine shrimp, rigatoni, fresh spinach, and Kalamata olives with a pesto made from dill, green scallions, garlic and olive oil. This simple dish is perfect meal for when you crave carbs.

Time to prepare your ingredients: 

Bring a medium pot of salted water to a boil. Peel and finely chop 1 large clove garlic. Finely chop dill fronds, discarding stems. Trim ends from scallions, then finely chop scallion greens, and thinly slice scallion whites, keeping them separate. Coarsely chop olives, removing any pits. Finely grate Parmesan.

Shrimp & Spinach Pasta

Making the pesto: 

Take a small bowl, and combine the dill, scallion greens, half of the garlic, 3 tablespoons oil, 1⁄4 teaspoon salt, and a few grinds pepper. Mix it up until its a nice consistency.

Cook pasta: 

Add your pasta to boiling salted water. Cook until al dente, 10–12 minutes watch carefully we don’t want to make the pasta to mushy. Reserve 1⁄4 cup pasta water for later, then drain pasta.

Sauté shrimp & olives: 

While your pasta is cooking, pat the shrimp dry. Than heat 1 tablespoon of oil in a large skillet over medium-high. Add shrimp, remaining garlic, scallion whites, olives, and a pinch each of salt and pepper. While cooking make sure to stir frequently, until shrimp are curled and light pink, about 3 minutes.

Add spinach & pasta: 

Add spinach to skillet; cook until wilted, about 1 minute. Add pasta, dill pesto, and reserved pasta water. Cook, stirring, until liquid has reduced by half, about 1 minute. Remove skillet from heat. Add half of the Parmesan in large pinches to prevent clumping, stirring to combine. Season to taste with salt and pepper.

Serve: 

Divide pasta between shallow bowls. Sprinkle with remaining Parmesan.

Todays quote is by Villani Scicolone, known by her stage name Sophia Loren, Dame of the Grand Cross, O.M.R.I., is an Italian film actress and singer. Encouraged to enroll in acting lessons after entering a beauty pageant, Loren began her film career in 1950 at age 16.

Shrimp Spinach Pasta quote
Shrimp & Spinach Pasta

Shrimp & Spinach Pasta with Dill Pesto & Olives

Scott
Fragrant, fresh dill is a scent we associate with fresh seafood of all sorts! Here, we’ve used dill in a unique way by chopping it into a pesto along with scallion greens, garlic, and olive oil.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 855 kcal

Ingredients
  

Ingredents:

  • garlic use 1 large clove
  • 1 ⁄4 oz fresh dill
  • 1 oz scallions
  • 1 oz Kalamata olives
  • 3 ⁄4 oz Parmesan 2
  • 1 ⁄2 lb tube-shaped pasta 1
  • 10 oz US Gulf shrimp 3
  • 3 oz baby spinach
  • coarse kosher salt
  • olive oil
  • freshly ground pepper

Instructions
 

Recipe Instructions

  • Prep ingredients: Bring a medium pot of salted water to a boil. Peel and finely chop 1 large clove garlic. Finely chop dill fronds, discarding stems. Trim ends from scallions, then finely chop scallion greens, and thinly slice scallion whites, keeping them separate. Coarsely chop olives, removing any pits. Finely grate Parmesan.
  • Make pesto: In a small bowl, combine dill, scallion greens, half of the garlic, 3 tablespoons oil, 1⁄4 teaspoon salt, and a few grinds pepper.
  • Cook pasta: Add pasta to boiling water. Cook until al dente, 10–12 minutes. Reserve 1⁄4 cup pasta water, then drain pasta.
  • Sauté shrimp & olives: Meanwhile, pat shrimp dry. While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high. Add shrimp, remaining garlic, scallion whites, olives, and a pinch each of salt and pepper. Cook, stirring frequently, until shrimp are curled and light pink, about 3 minutes.
  • Add spinach & pasta: Add spinach to skillet; cook until wilted, about 1 minute. Add pasta, dill pesto, and reserved pasta water. Cook, stirring, until liquid has reduced by half, about 1 minute. Remove skillet from heat. Add half of the Parmesan in large pinches to prevent clumping, stirring to combine. Season to taste with salt and pepper.
  • Serve: Divide pasta between shallow bowls. Sprinkle with remaining Parmesan.
    Shrimp & Spinach Pasta

Video

Notes

Allergens
Wheat (1), Milk (2), Shellfish (3). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Red Pepper and Shrimp Sauté with a Sauvignon Blanc

Tender red bell pepper strips, with juicy Shrimp Sauté, and fluffy couscous are the ideal combination for a speedy meal. Couscous gets dressed up with shallot and parsley vinaigrette that adds a little acidity, a little heat, and a ton of flavor to the finished dish.

Key to this meal

The key to this meal is the Herb Vinaigrette. Squeeze 1 tablespoon lime juice into a small bowl. Add fish sauce, a little brown sugar, and 1 tablespoon water and whisk until sugar is dissolved. Now stir in sliced chiles and 1 tablespoon of the chopped cilantro. And you have a fresh vinaigrette to drizzle on your Couscous.

boiled shrimps with fresh lemon and spice
Shrimp Sauté

Tips for cooking Shrimp Sauté

How to Defrost Shrimp

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

How to cook shrimp perfect every time

You can cook shrimp on a lower heat for a longer period of time, but for the best result, we like to sear or sauté shrimp on high heat. It gives them the best texture, juicy and tender, without any stringy chewiness.

What to do with the tail

Cook in the shell whenever possible, especially when you grill. The shells add a lot of flavor to the meat, and they protect it from quickly overcooking.

How Long to Marinate Shrimp

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy.


Couple having white wine while cooking

Wine Pairing for a Shrimp Sauté

Sauvignon Blanc: The flavor ranges from spicy to a fresh herb taste . This wine is best served chilled like most white wines, Sauvignon Blanc is best paired with mild, flaky white fish like tilapia, flounder or halibut.

Baking or broiling the fish may give you the best results for this wine. To make an even better  experience, consider adding fresh herbs like dill, tarragon or basil gives the fish that extra touch. The combination of the fish and the green herbs with the wine bring out the earthy elements of the dish.


Recipes header

Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

Tender red bell pepper strips, juicy shrimp, and fluffy couscous are the ideal line-up for a speedy meal. Here couscous gets dressed up with a punchy shallot and parsley vinaigrette that adds a little acidity, a little heat, and a ton of flavor to the finished dish. Cook, relax, and enjoy!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 508 kcal

Equipment

  • small saucepan
  • medium skillet

Ingredients
  

  • sugar
  • olive oil
  • freshly ground pepper
  • coarse salt
  • regular couscous
  • fresh parsley
  • red bell peppers
  • lemons
  • shallot
  • medium shrimp
  • crushed red pepper

Instructions
 

  • Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Add to a small saucepan along with 1¼ cups water and ¼ teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 15 minutes. Keep covered, off heat, until ready to serve.
  • Prep ingredients: While rice cooks, halve Fresno chile, remove stem and seeds, then thinly slice half to all of the chile (depending on heat preference). Finely chop cilantro leaves and stems together. Peel and finely chop half of the ginger. Peel and finely chop 1 teaspoon garlic.
  • Make sauce: Squeeze 1 tablespoon lime juice into a small bowl. Add fish sauce, brown sugar, and 1 tablespoon water and whisk until sugar is dissolved. Stir in sliced chiles and 1 tablespoon of the chopped cilantro. Set chile-lime sauce aside until step 6.
  • Cook shrimp and peppers: Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high until shimmering. Add sliced shallots, peppers, and a pinch each salt and pepper. Cook until shallots are translucent and peppers soft, 4–5 minutes. Add shrimp with 2 tablespoons oil. Cook until shrimp is opaque, 1–2 minutes. Remove skillet from heat, season to taste with salt and pepper.
  • Finish couscous: Stir parsley into the lemon-shallot mixture. Add ¼ cup olive oil and stir to combine. Add a pinch crushed red pepper (or more or less depending on heat preference). Season with salt and pepper. Stir half the vinaigrette into the couscous.
  • Serve: Divide the couscous between plates and top with red pepper and shrimp sauté. Spoon the remaining vinaigrette over the top.

Notes

NUTRITION PER SERVING
Calories 508kcal, Fat 28.3g, Proteins 16.9g, Carbs 47.0g
ALLERGENS
Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

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