shrimp

Shrimp Crostini

Hot Shrimp Dip with Garlic Crostini

Easy and Delicious Appetizer in Minutes

Are you looking for something delicious and quick for date night or social distancing entertaining for game day? Hot Shrimp Dip and Garlic Crostini will kill it every time.

The Dip is a Party Favorite

This dip is a minimal effort but has maximum flavor. Creamy, cheesy, and herby shrimp dipped on top of a piece of yummy garlicky bread sounds like a GAME changer! Let me show you how easy it is to make. Enough talking, let’s get dipping!

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Hot Shrimp Dip with Garlic Crostini

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Hot Shrimp Dip with Garlic Crostini
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:20 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

Ingredients
  • 1 Small loaf of French Bread
  • 1 Stick of Unsalted Butter
  • 3 Finely Chopped Garlic Cloves
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces medium shrimp, peeled, deveined, and roughly chopped
  • 4 cloves garlic, minced
  • 1/4 Cup of Scallions (White Parts)
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1 Tsp of Lemon Zest
  • 1/4 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons mayonnaise
  • 1/4 cup sour cream
  • 2 Tbsp of Chives
  • 2 tablespoons grated Parmesan
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tablespoons chopped fresh parsley leaves
Method

Prep

In a medium-size bowl season the shrimp with salt, pepper, and onion powder. Then sit aside. Cut french bread into slices and set aside on a sheet pan

Cook

Preheat 350 Add two cloves of finely chopped garlic and butter to a small saucepan. Cook until the garlic is slightly toasted and fragrant. Brush melted garlic butter on tops/bottoms. Place back on the sheet pan and set aside. Place butter and avocado oil in a large skillet on medium heat. Allow butter and oil to heat. Then place shrimp inside and saute. After one minute add lemon zest, scallions, red pepper flakes, and garlic. Cook until the garlic is fragrant about 1-2 minutes. Add wine and lemon juice. Reduce the liquid for 5 minutes. Then place in a bowl to cool down. About 10 minutes. In a second large bowl add the cream cheese, mayonnaise, chives, parmesan cheese, mozzarella cheese, cooled cooked shrimp mixture, and parsley. Mix well. In a buttered baking dish of your choice place the dip mix inside. Spread the dip evenly and then put some more parmesan cheese and mozzarella on top. Put dip and french bread into the oven for 10-12 minutes or until bubbly.

Note

Check the french bread after 10 minutes to prevent burning.
Lobster and Shrimp Mac & Cheese

Lobster and Shrimp Mac & Cheese

The class came together and made beautiful Lobster & Shrimp macaroni and cheese. It was delicious and fun to make. During the course students asked questions, were given extra cooking tips, and all made something amazing in the process.

Just in case you missed the recipe and want to make it here you go!

Don’t miss out on next month’s class. Sign up here!

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Lobster and Shrimp Mac & Cheese

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Lobster and Shrimp Mac & Cheese
  • Difficulty:Intermediate
  • Prep Time:10 mins
  • Cook Time:20 mins
  • Serves:4
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 4 4oz Lobsters
  • 1 Pound of Colossal Shrimp (14-20 Count)
  • 16oz Box of Macaroni Pasta (of your choice)
  • 1 Cup of Sharp Cheddar Cheese
  • 1 Cup of Gruyere Cheese
  • 1 Cup Mozzarella Cheese
  • 1 Cup Monterey Jack Cheese 
  • 1/2 Cup Grated Parmesan
  • 2 Tbsp of Flour
  • 2 Tbsp of Butter
  • 1/2 Cup of Reserved Lobster or Shrimp Broth
  • 2 Cups of Light Cream
  • 1 Tsp of Better than Bouillon Roasted Garlic Paste
  • 1 Tsp of Mustard Powder
  • 1/2 Tsp of Nutmeg
  • 1 Tsp of Old Bay Seasoning
  • 1 Tsp of Chipotle Powder
  • 1 Tsp of Smoked Paprika
  • 1 Tsp of Salt or to taste
  • 1 Tsp of Pepper
  • 1/3 Cup of Chopped Parsley
  • 1/2 Cup of Panko Bread Crumbs
Method

Preheat oven to 375F

Steam Lobster and Shrimp Prep:

Chef's Note: Please thaw your lobster tails at least 80% of the way to prevent overcooking. Take them out the night before and sit in the fridge to defrost until ready for use. 
Fill a medium-size steamer pot or a medium pot that can fit a strainer with 1 cup of water. Bring to a boil. Then place lobster tails inside the steamer or strainer with a tight lid or plate for 10-12 minutes. Put ice cubes in a large bowl. Then place the cooked lobster tails underneath the ice. Reserve 1/2 cup of the cooking liquid and then discard the rest. In a smaller pot boil shrimp for 2 minutes or until pink. Once pink, place shrimp inside the bowl with ice that the lobster is in to stop the cooking process. Once cooled to the touch, cut the backside of the lobster tail from the top to the end of the tail carefully. Remove the shell and release the lobster meat. Put the lobster meat back on the ice and repeat with the rest. Remove shrimp shells from the cooked shrimp and place them back into the bowl. Discard the lobster and shrimp shells. (You can keep one for presentation if they are still in good shape after peeling.) Chop the shrimp and lobster meat until chunks and put in a medium-size bowl. Then sit aside.

Cheese:

Separate the Cheddar, Gruyere, Monterey Jack, and Mozzarella cheese into half cups portions. One set will be used for your cheese sauce and the other for the topping.

Pasta:

In a large pot of salted boiling water cook the desired pasta for half the required time from the instructions on the box. Once cooking is completed drain the pasta in a strainer. Place the cooked pasta in a bowl and add a drizzle of neutral cooking oil (canola, vegetable, grapeseed) to the pasta. Mix and sit aside.

Sauce:

In a medium saucepan on medium-low heat, add the butter. Cook until melted and then add flour. With a whisk combine butter and flour until smooth and has a pie crust fragrance. About 3 minutes. Pour a third of the milk into the butter and flour mixture. Continue to whisk until well incorporated. Then add the reserved cooking liquid from the steam lobster or shrimp. Continue to whisk and incorporate the liquid into the sauce. Add the remainder of the milk and continue to stir until the sauce is smooth. Take the smooth sauce off the heat, and add the cheese. Whisk the cheese until well combined. Then with a spatula fold in the pasta until each noodle is coated with cheese sauce. Add the shrimp and lobster to the cheese mixture. Fold in the shrimp, lobster, and noodles. Once everything is coated place the pasta mixture into a medium-sized baking dish. Place the baking dish on a sheet pan. Then sprinkle the remainder of cheese on top of the pasta. Lastly, sprinkle a little paprika on top. Place the pasta mixture in the oven for 15-20 minutes or until melted and bubbly.

Topping:

In a small skillet add a tbsp of butter and letter melt on a medium-low. Once butter is melted place the panko bread crumbs in and stir until the bread crumbs are coated with butter. When they are coated in the butter they will become light brown. Remove from the heat. Then add grated cheese and parsley. Mix well and sit aside.

Serve:

Place the mac and cheese on a plate and sprinkle the bread crumb mixture on top. This meal can be paired nicely with a chicken breast, steak, or fish.

Shrimp Chow Mein

When I order Chinese Takeout, I always request Shrimp Chow Mein. I searched on YouTube for an equivalent recipe to a takeout restaurant and all I could find was the stir fry version. Then I googled Shrimp Chow Mein and found the exact recipe.

Shrimp Chow Mein Takeout Recipe that would blow your mind!
Shrimp Chow Mein

Recipe Was So Easy

I couldn’t believe the minimal ingredients it took to make this delicious meal. It was literally celery, onions, chicken broth, and a slurry. The longest part of the recipe was the sautee of the celery and the onions. It comes together quite quickly and the flavor is dead on.

This recipe is a great way to get more veggies in your diet with great flavor. I can see this with any protein or even being plant-based friendly. You could simply switch out the chicken broth and use vegetable broth. This dish is best served with white rice. If you are off carbs you substitute with cauliflower rice.

Please give this recipe a try and let me know how you like it. I think the next time I make it, I will add snow peas.

Happy Cooking!

J. Delawcious

Cioppino

Cioppino is an easy and comforting fish stew for the family to enjoy. This Italian dish screams delicious and should be shared with the people you love.

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Cioppino

by:

5.0 rating based on 1 rating
Cioppino
  • Difficulty:Intermediate
  • Prep Time:20 mins
  • Cook Time:60 mins
  • Serves:6

Nutrition per portion

Ingredients
  • 1 Tbsp of Oil
  • 1 Medium Bulb of Sliced Fennel
  • 1 Sliced Onion
  • 1 Tsp of Salt or to taste
  • 1 Tsp of Pepper or to taste
  • 1 Tbsp of Tomato Paste
  • 5 Minced Garlic
  • 1 Cup of White Wine
  • 4 Cups of Chicken Broth
  • 1 Can of Tomato Sauce
  • 1 Can of Fire Roasted Tomatoes
  • 1 Tbsp of Old Bay Seasoning
  • 1 Tsp of Italian Seasonings
  • 2 Pounds of Cleaned Clams or Clam Meat
  • 2 Pounds of Blue Crab
  • 2 Pounds of Swai Fish, Salmon or Halibut
  • 2 Pounds of Shrimp (Keep the Shrimp Shells)
  • 2 Pounds of Squid
  • 3 Tbsp of Chopped Parsley
Method
In a large stockpot, heat oil over medium heat. Once the oil has shimmered add shrimp shells, onions, and fennel (only use the fennel bulb, not the leaves). After five minutes, add the tomato paste. Cook the tart flavor from the paste stirring for an additional five minutes. Next, add garlic and cook until fragrant. Pour the white wine in the pot and stir. Scraping any bits off the bottom of the stockpot. Cook for 10 minutes to cook off the alcohol. Add the chicken broth and allow it to steep the mixture for 25 minutes. Drain the broth into a strainer and discard all the solids. Pour the broth back into the stockpot and put on medium-low. Add tomato sauce and fire-roasted tomatoes into the broth. Season the broth with old bay and Italian seasoning. Taste the broth for salt and pepper. If it needs more flavor please season to preference. Once the stockpot comes back to a soft boil add the clams. Allow the clams to cook for five minutes and then add the crab. Add the fish and cook for five minutes. Last, add the shrimp and squid. Stir in the parsley and then remove from heat.  

Wonton Soup

Wonton soup is a great comfort food that we purchase from Chinese restaurant but we can easily make at home. I am going to show you how easy it actually is. So you can save the $2 and feed your entire family with this belly warming treat. My version has lots of vegetables, ground chicken, shrimp, and a FLAVORFUL broth! Enough talking, let’s get to the recipe.  Continue Reading “Wonton Soup”