Quick Risotto with Shrimp, Corn and Edamame

Who else is glad this winter is over? Whew, it felt like it would never end! Storm after storm and bitter cold. I'm just glad all the snow is melted, the birds are chirping and the grass is getting green again! With this winter, I haven't been cooking new recipes like I had previously done, but I'm trying to get back into a good groove and hoping with the access to fresh veggies soon, it will be easier!

I loved this recipe! I'm a fan of risotto but my husband could leave it. I was hoping this recipe would change his mind, and I think it did! The original recipe says it serves 4, but I found it was more closer to 6-7 servings. Neither of my kids like it, but that was fine since I enjoyed it for lunch. The risotto is made with instant brown rice and was so easy to make! The addition of cream cheese made it super creamy without a lot of extra calories (especially great since I gained a little weight over the winter).

1 Tbsp EVOO
1 bunch of scallions, sliced - green and white parts separated
2 cups instant brown rice
1 cup dry white wine
2 cups reduced-sodium chicken stock
1 lb peeled and deveined raw shrimp
1 cup frozen edamame, shelled
1 cup frozen corn, thawed
4 oz reduced-fat cream cheese, cut into small pieces
1/2 cup finely shredded Parmesan cheese
1/4 tsp ground pepper

In a large skillet, heat the oil over medium heat. Add in the white part of the scallion and rice, stirring constantly for 1 minute. Add in the wine and cook until the majority of the wine has evaporated. Add the chicken stock and return to a boil. Reduce the heat, cover and simmer for 5 minutes.

Place the raw shrimp on the rice and cover. Cook for 5-7 minutes until they're completely cooked through. Stir in the frozen edamame, thawed corn and the pieces of cream cheese. Mix until completely incorporated. Continue cooking uncovered, stirring occasionally until the majority of the liquid is evaporated.

Remove from heat and stir in the Parmesan cheese and season with fresh ground pepper. Divide into portions and top with the reserved scallion greens.

Source: Eating Well Magazine

Shrimp and Veggie Ramen

I love ramen noodles, I know they're so bad for you...but I still enjoy them every once in awhile. Plus they're my go-to meal when I'm feeling sick.

This soup was delicious. We all gobbled it up and I loved how quick and easy it was to make. It definitely took Ramen noodles to a whole new level. I'm thinking next time I'll swap out the ramen for another thin noodle, like vermicelli to make it healthier.

2 tsp canola oil
1 small yellow onion, halved and thinly sliced
4 cups low-sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 cups baby spinach, chopped
1 package ramen noodles, broken in half and seasoning packet discarded
8 oz medium shrimp, peeled and deveined

In a medium pot, heat the canola oil over medium heat. Add the onions and cook stirring occasionally until they're soft and translucent. Add the broth and 1 tablespoon soy sauce, increase the heat to high and bring to a boil.

Add the chopped spinach and cook for 1 minute. Add the ramen noodles and cook for another minute. Finally add the shrimp and cook until the shrimp are opaque and the ramen is cooked. Taste for seasoning and add another tablespoon of soy sauce.

Divide between 4 bowls and serve.

Source: Pretty Delicious Cookbook by Candice Kumai

Cajun Shrimp and Rice

Ok, I didn't fall off the face of the Earth last week. I was just swamped with work and didn't get time to blog about our meals. I'm also trying to empty out of our freezer to get ready for my next shopping trip to BJ's warehouse.

I made this last week and it was very good. I eliminated the cajun seasoning but used some Old Bay I had in the spice cabinet. I don't do much cajun cooking, but this was a quick one pot dinner.

1 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
3 cloves garlic, minced
2 tsp cajun seasoning
1 lb large shrimp, peeled and deveined
kosher salt and fresh ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
2 cups cooked rice
3 Tbsp fresh parsley, chopped

Heat the butter, olive oil and garlic in a large non-stick skillet over medium0high heat until fragrant. Add the cajun seasoning and shrimp. Cook until shrimp begin to curl and then season with salt and pepper.

Add the tomatoes and scallions and cook, continually stirring. Add the rice and 1/4 cup water. Continue to cook until the rice is warmed through and the shrimp are fully cooked, approximately 3 more minutes. Stir in the parsley and serve.

Source: Food Network Magazine - Great Easy Meals Cookbook

Shrimp Scampi Linguine

This was a quick and easy recipe. The sauce is very flavorful and my husband thought it tasted great as leftovers the next day.

1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 can (14 oz) low-sodium chicken broth, divided
3 Tbsp flour
1 lb peeled and deveined shrimp
1 Tbsp lemon juice
2 Tbsp butter
1 Tbsp chopped parsley
12 oz linguine, cooked according to package instructions
Red-pepper flakes (optional)

In a large saucepan, heat oil over medium heat. Add onion, cover and cook until soft for about 6 minutes. Add garlic and cook for 1 additional minute.

Pour 1 cup of the chicken broth and the flour into a jar with a tight-fitting lid. Shake to blend well.

Add the remaining broth and the broth-flour mixture into the pan, bring to a boil whisking constantly. Reduce the heat and simmer for 5 minutes. Stir in shrimp and cook for 3 minutes until shrimp are cooked. Stir in lemon juice, butter and parsley. Pour shrimp and sauce over cooked linguine.

Recipe from Parents.com

Shrimp and Pineapple Fried Rice

We love ordering shrimp fried rice when we order take out from our favorite Chinese restaurant. I wanted to make it healthier since I know how salty and bad for you fried rice can be. This was a fairly quick and easy recipe and would be good for a weeknight when you're pulled every which way.

2 eggs
1 small onion, chopped
1 tsp canola oil
3 garlic cloves, minced
3 cups cooked instant brown rice
1 can (20 oz) unsweetened pineapple chunks, drained
1 lb cooked medium shrimp, peeled and deveined
1 cup edamame, thawed
3 green onions, sliced
3 Tbsp reduced-sodium soy sauce
1 Tbsp hoisin sauce
1 tsp sugar
1 tsp sesame oil
1/4 tsp ground black pepper

In a small bowl, whisk the eggs. Heat a nonstick skillet coated with cooking spray over medium heat. Add eggs; cook and stir until set. Remove from skillet and keep warm in a small bowl.

In the same skillet, saute onion in the oil until tender. Add garlic and cook for an additional minute. Stir in the rice, pineapple, shrimp, edamame, and green onions. Heat throughly.

In a small bowl, combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper. Stir into the rice mixture and add eggs.

Recipe adapted from Taste of Home Healthy Cooking Magazine

Hoisin Shrimp & Broccoli

30 minutes and you have this? Well, actually in less than 30 minutes you can make this delicious meal! It was so good. I served it over whole wheat spaghetti, but would be great over rice as well. My almost three year old daughter loved it!

1 Tbsp cornstarch

1/3 cup reduced-sodium chicken broth

4 1/2 tsp reduced-sodium soy sauce

4 1/2 tsp hoisin sauce

1 tsp sesame oil

3 cups fresh broccoli florets

1 Tbsp canola oil

3 garlic cloves, minced

1 lb uncooked medium shrimp, peeled and deveined

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil, set aside.

In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the garlic, stir-fry for 1-2 minutes. Add shrimp, stir-fry 4-5 minutes longer or until shrimp are pink.

Stir in the cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes or until thickened.

Recipe from Taste of Home Healthy Cooking Magazine

Mini Scallop Caasseroles

These casseroles are very similar to potpies, but they also reminded me of seafood chowder. They’re the perfect little dish to warm up on a cold night.

3 celery ribs, chopped
1 cup sliced mushrooms
1 medium green pepper, chopped
1 small onion, chopped
2 Tbsp butter
1/3 cup flour
¼ tsp salt
¼ tsp pepper
2 cups fat-free milk
1 lb bay scallops
Topping:
1 cup panko bread crumbs
1 Tbsp butter, melted
¼ cup shredded cheddar cheese

In a large skillet, sauté the celery, mushrooms, green pepper and onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened.

Reduce heat, add scallops. Cook stirring occasionally for 3-4 minutes or until scallops are firm and opaque.

Divide mixture among four 10-oz ramekins or custard cups. In a small bowl, combine panko and melted butter; sprinkle over scallop mixture. Bake uncovered at 350 degrees for 15-20 minutes or until bubbly. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted.

Source: Taste of Home Healthy Cooking Magazine, February/March 2009

Grilled Shrimp with Citrus and Quinoa

I bought a bag of organic quiona a couple weeks ago and have been looking for a recipe to use it. I've never had it before, but have heard great things about it and it's really good for you - high in protein. I was looking through the latest issue of Food Network Magazine and came across a recipe for Scallops with Citrus and Quinoa. Scallops were expensive so I figured I would substitute with grilled shrimp. I think the combination worked well, but didn't care for the quinoa alone. I have some more and am going to try to work it into other recipes.

3/4 cup quinoa, rinsed well

salt

3 oranges (I used 2/3 cup orange juice)

4 tangerines

2 Tbsp sugar

1 Tbsp apple cider vinegar

1 tsp coriander seeds, crushed (I used 1/2 tsp crushed coriander)

2 Tbsp cold unsalted butter, cut into pieces

1 lb shrimp

ground pepper

chopped fresh parsley, chives or scallions

Combine the quinoa, 2 cups water and 1/2 tsp salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered until the water is absorbed, 12-14 minutes.

Meanwhile, grate 1 tsp orange zest then juice the 3 oranges and 4 tangerines into a bowl.

Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from heat and whisk in vinegar, citrus juices and zest and the coriander. Return to medium heat and whisk in butter; keep warm.

Season shrimp with salt and pepper. Place on a greased heated grill/grill pan and cook until pink.

Fluff the quinoa with a fork and divide among 4 plates. Top with shrimp and sprinkle with the citrus sauce and sprinkle with desired herbs.

Adapted from Food Network Magazine, January/February 2010

Mushroom, Tomato & Shrimp Pasta

I made this the other night for dinner and it was good - but so much better as leftovers the next day. It's adapted from a Kraft recipe.

8 oz thin spaghetti

3/4 cup fat free italian dressing

2 cups fresh mushroom, sliced

1 lb uncooked cleaned shrimp

handful of cherry tomatoes

1 Tbsp chopped fresh parsley

Cook pasta according to package. In a large skillet, heat 1/2 cup of dressing over medium heat. Stir in mushrooms, cooking 5 minutes until mushrooms start to cook. Add the shrimp and parsley. Cook 2 minutes or until shrimp are pink and mushrooms are tender. Toss in a handful of cherry tomatoes to warm through.

Drain pasta and add to the skillet. Mix ingredients and stir in the remaining 1/4 cup of dressing. Toss lightly.

Lobster Pasta Salad with Cucumber and Dill

Mother nature treated us to some nice weather last week and I need a little taste of summer. I found this recipe in the March issue of Everyday Food and loved it with a few modifications!

Coarse salt and ground pepper

1/2 lb small shell pasta

8 oz imitation lobster meat (shrimp was called for in original recipe)

1/2 english cucumber, halved lengthwise and thinly sliced

1 Tbsp dried dill

2 Tbsp light mayonnaise

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 tsp dijon mustard

In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse with cold water to stop the cooking process. Drain again.

Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice and dijon; season with salt and pepper.

Add dressing to pasta mixture right before serving and toss to coat.

To store, refrigerate pasta mixture and dressing separately, up to 1 day.

Greek Lasagna Toss with Tomatoes, Shrimp and Feta

I've been wanting to try a lasagna toss for awhile now and finally found a non-traditional recipe. It was good, makes a ton. I'll definitely make it again, but will probably go with some other type of pasta as it's not easy to eat lasagna noodles! Recipe is from Good Housekeeping.

1 pkg (16 oz) lasagna noodles

2 tsp olive oil

1 medium onion, chopped

28 oz can whole tomatoes

1/4 tsp crushed red pepper

1/4 tsp dried oregano (I used 2 cubes of frozen basil)

1 lb large shrimp

1/4 cup loosely packed fresh parsley, chopped

2 ozs feta cheese, crumbled

Heat a large covered saucepot of water to boiling over high heat. Add pasta and cook until tender, about 2 minutes longer than the label directs.

Meanwhile, in a nonstick skillet, heat oil over medium heat until hot. Add onion and cook 5-7 minutes or until tender and lightly browned. Stir in tomatoes with their juice, crushed red pepper and oregano. Heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium and cook 7 minutes to slightly thickent. Stir in shrimp and cook 3-4 minutes or until shrimp turns opaque throughout. Remove skillet from heat; stir in chopped parsley and 1/2 cup crumbled feta.

Drain pasta; return to saucepot. Add shrimp mixture to pasta in saucepot and toss to coat. Spoon mixture into a large serving bowl; sprinkle with additional feta if desired.

Shrimp Orzo Skillet

This was the first time I've made orzo and it was so good. I'll definitely be using it more often!

INGREDIENTS

8 oz large uncooked shrimp (21-25 per pound)

1 Tbsp vegetable oil

1/4 tsp salt

1/4 tsp coarsely ground black pepper

1/8 tsp sugar (promotes caramelization in the short time it takes to cook the shrimp)

8 oz orzo pasta

1 garlic cloved, pressed

2 cups chicken broth

1 cup clam juice

1 lemon

1 Tbsp thinly sliced fresh mint (I didn't use)

1 cup frozen peas

1 Tbsp butter

DIRECTIONS

Peel and devein shrimp. Add oil to skillet, heat over medium-high heat 1-3 minutes or until shimmering. As skillet heats, combine salt, black pepper and sugar in a small bowl. Add shrimp and toss.

Arrange shrimp in a single layer over bottom of skillet and cook about 1 minute or until one side is browned and edges are pink. Remove skillet from heat and turn shrimp and let stand an additional 30 seconds or until centers are opaque and shrimp is cooked through. Remove shrimp from skillet, set aside.

For orzo, in same skillet, combine orzo, pressed garlic, broth and clam juice. Bring to a boil, cover and reduce heat to medium-low. Cook 10-12 minutes or until orzo is cooked through.

As orzo cooks, zest lemon to measure 1 Tbsp, juice lemon to measure 1 Tbsp juice. Thinly slice mint (if used).

Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo, cover and let stand 3-5 minutes or until heated through. Sprinkle with lemon zest and mint before serving.