Tag Archives: shrimp recipes

Gluten Free Retro Shrimp and Macaroni Salad

Gluten Free Retro Shrimp and Macaroni Salad. Get this retro salad recipe at This Mama Cooks! On a Diet

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Quinoa, Edamame & Shrimp Salad with Balsamic Vinaigrette

Quinoa, Edamame & Shrimp Salad with Balsamic Vinaigrette at This Mama Cooks! On a Diet - thismamacooks.com

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Dairy Free Seafood Risotto

Dairy Free Seafood Risotto with crab and shrimp at This Mama Cooks! On a Diet - thismamacooks.com

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Jalapeno Peach Shrimp Skewers

Jalapeno Peach Shrimp Skewers at This Mama Cooks! On a Diet - thismamacooks.com

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Mayport Shrimp with Grits and Fried Green Tomatoes

Get the recipe for Mayport Shrimp with Grits and Fried Green Tomatoes at This Mama Cooks! On a Diet - thismamacooks.com

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Shrimp Puttanesca with Quinoa

Gluten Free Shrimp Puttanesca with Quinoa at This Mama Cooks! On a Diet - thismamacooks.com

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Shrimp and Rice Skillet

Shrimp and Rice Skillet at This Mama Cooks! On a Diet - thismamacooks.com

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Easy and Healthy Cioppino Fish Stew

Easy Cioppino Fish Stew at This Mama Cooks! On a Diet - thismamacooks.com

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How to throw a seafood boil outdoor summer bash

seafood boil

One summer bash I’ll never forget was a coworker’s crawfish boil party. Dennis and his roommates had 100 pounds of crawfish flown into Denver from Louisiana for the party and kept it in the bathroom tub on ice along with a few lobsters a few guests had brought. Each guest was asked to bring beer and $10 to share in costs.

Decorating was simple. On each newspaper draped table, there were large baguettes of French bread, butter, salt and pepper shakers, a bottle of Louisiana hot sauce, and a roll of paper towels. Once a batch was done, they would dump a mess of crawfish and corn on the tables. We’d stand around eating, pushing the used corn husks and crawfish shells to one side. Once everything was consumed, we’d gather up the newspapers, and throw the whole thing in the trash.

They used an outdoor propane burner to cook up the crawfish, and as the day went on the crawfish kept getting hotter and hotter due to the addition of more spices.  We drank a lot of beer to cool off and had a great time.

If you’d like to throw a crawfish boil party, check out How to Host a Crawfish Boil Party on ehow.com for a comprehensive guide along with some tips on how to find a live crawfish delivery service online.

A campground seafood boil summer bash

Since we spend much of our summer weekends RV camping, we do a smaller version of the crawfish boil. Instead of crawfish, we buy seafood at the grocery store on the way to the campgrounds and split the purchase with friends.

We usually do this on 4th of July weekend since that’s also when we celebrate my husband’s birthday. However, we did something similar with just lobster and shrimp for my mother-in-law’s birthday. Nothing like fine dining when you’re camping!seafood boil

Seafood Boil with Corn and Potatoes

Recipe adapted from Martha Stewart’s Shrimp Boil with Corn and Potatoes

Serves 6

Prep time: 10 minutes Total time: 45 minutes

Ingredients:

  • 4 lemons, halved
  • 6 bay leaves
  • 1/2 cup plus 2 tablespoon Old Bay seasoning
  • 2 large garlic heads, halved horizontally
  • 6 medium onions, peeled and quartered
  • 2 dried chilies
  • Coarse salt
  • 16 springs fresh thyme, tied together with kitchen twine
  • 1 pound clams
  • 1 pound mussels
  • 2 pounds of new red potatoes, unpeeled, halved if large
  • 8 ears fresh corn, shucked and broken in half
  • 2 pounds tail on shrimp, uncooked (frozen is o.k.)
  • 6 lobster tails, uncooked (frozen is o.k.)
  • Butter, hot sauce and French bread for serving

Directions:

  1. Fill a large stockpot with 4 quarts of water. Squeeze lemons into water and add rinds.
  2. Add bay leaves, seasoning, garlic, onions, chilies, 1 1/2 teaspoons of salt, and thyme.
  3. Bring to boil. Reduce heat, and simmer 10 minutes.
  4. Add potatoes and simmer 12 minutes.
  5. Add corn and simmer 5 minutes.
  6. Add shrimp, lobster, clams and mussels to pot. Cover, and simmer until lobster is opaque, about 5 minutes.
  7. Pour off liquid and serve out of the pot.
  8. Serve with melted butter and/or hot sauce.
  9. Squeeze and spread the cooked garlic on French bread.
  10. Serve the corn and potatoes with butter and salt and pepper.

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901 Shrimp Campechana

901 Shrimp Campechana at This Mama Cooks! On a Diet - thismamacooks.comWith Cinco de Mayo just a few days away , I wanted to feature some healthy Mexican recipes this week. This recipe is courtesy of 901 Silver Tequila, a tequila that is triple distilled using only 100% Blue Weber Agave.

Campechana is a Baja Mexico-style seafood cocktail – like a cross between gazpacho and shrimp cocktail – that’s a favorite of my husband and his buddies when they fish in La Paz each year. You can serve this as an appetizer with tortilla chips.

If you want to have 901 Shrimp Campechana as a healthy lunch dish, serve it on top of brown rice in a bowl.

901 Shrimp Campechana at This Mama Cooks! On a Diet - thismamacooks.com

901 Shrimp Campechana

By Danika Boyle of Petite Pêche and Company in Austin, Texas

Ingredients

  • 1 cup 901 Silver Tequila, plus 2 tablespoons reserved
  • 1 pound medium shrimp, shelled and deveined
  • 1 can San Marzano whole peeled tomatoes, drained
  • 1/4 cup tomato paste (for a spicy kick, use 1/2 cup chile sauce instead of tomato paste)
  • Juice of two limes plus 1 cup of lime juice (for poaching)
  • 1 small sweet onion
  • 3 cloves garlic
  • 1 tablespoon fresh basil
  • 1 cup cilantro
  • 1 small cucumber, seedless or seeded, peeled and roughly diced
  • 1 small Serrano chile, seeded and stem removed
  • 5 tablespoons salt
  • 1 tablespoon prepared horseradish
  • 1/2 cup Spanish olives, pitted
  • 1 teaspoon finely ground pepper
  • 1 large avocado, diced
  • 1 cup fresh grape or cherry tomatoes, diced or quartered

Directions

For the shrimp:

  1. Add 3 tablespoons of salt, 1 cup lime juice, 8 cups water, and 1 cup of 901 Silver Tequila to a large pot and bring to a low boil.
  2. Toss in shrimp then remove pot from heat.
  3. Allow to poach gently for 4 minutes or until shrimp is pink and cooked through.
  4. Cool.

For the sauce:

  1. Combine tomatoes, paste, lime juice, onion, garlic, Serrano chile, cucumber, basil and cilantro, olives and 3 tablespoons salt, pepper and horseradish to a food processor and pulse gently until incorporated.
  2. Once shrimp have cooled, toss them in with the tomato mixture.
  3. Slowly add in the avocado, fresh chopped tomato and add to a cocktail glass such as a martini or highball glass.
  4. Drizzle with 2 tablespoons of 901 Silver Tequila and serve.
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes
Servings: Serves 4
  • Serving size: 1/4 of recipe

Recipe and photo courtesy of 901 Silver Tequila.

Thanksgiving leftovers: Easy Shrimp Fried Rice

Shrimp Fried Rice at This Mama Cooks! On a Diet - thismamacooks.com

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Holly Clegg’s Seafood Cornbread

Holly Clegg's Seafood Cornbread at This Mama Cooks! On a Diet - thismamacooks.com Looking for a different but healthy side dish for your Fourth of July party? My friend and cookbook author extraordinaire, Holly Clegg shares her recipe for Seafood Cornbread in today’s guest post. I love cornbread and I adore seafood, so this recipe is bound to be fantastic!

If you love Cajun food, make sure to check out her book trim&TERRIFIC® Gulf Coast Favorites Cookbook [affiliate link]. You can also find Holly at The Healthy Cooking Blog and HollyClegg.com as well as on Twitter and Facebook.

My favorite healthy cornbread recipe

I recently appeared on a TV show with my Seafood Cornbread recipe. With so many recipe requests, I knew immediately what recipe to feature to round out your Fourth of July Menu!

When it comes to barbecues, everyone seems to have their own style of grilling and classics such as potato salad, baked beans and cole slaw grace the summer menu. So, what about the bread?

This cornbread recipe is scrumptious, outstanding and melts in your mouth. I know since I live in Louisiana where seafood is plentiful. However, this recipe works well with canned or frozen seafood as well. A fun preparation is to make in muffin pans (mini or regular) and serve in a basket. And, yes, cornbread freezes if you have any left.

If you don’t like seafood, just leave it out for a wonderful variation on cornbread. Diabetic friendly as it is low in fat, carbs, and sodium is the best surprise of all!

Holly Clegg's Seafood Cornbread at This Mama Cooks! On a Diet - thismamacooks.com

Seafood Cornbread

Corn, cheese, seafood, and just a bit of jalapeños unite for truly exceptional flavor in every bite

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose regular or gluten free flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 cup skim milk
  • 1 egg
  • 1/4 cup canola oil
  • 1 onion, chopped
  • 1 green bell pepper, cored and chopped
  • 1 (15-ounce) can cream-style corn
  • 1 cup shredded, reduced-fat sharp cheddar cheese
  • 1/3 cup chopped green onions
  • 2 tablespoons chopped jalapeño pepper slices (found in jar)
  • 2 cups combination seafood ( small peeled shrimp, cooked; crabmeat, or crawfish)

Directions

  1. Preheat oven 350°F. Coat 13 × 9 × 2-inch pan with nonstick cooking spray
  2. In a large bowl, combine cornmeal, flour, baking soda, and sugar.
  3. In another bowl, combine milk, egg, and oil.
  4. Add remaining ingredients except seafood. Mix well.
  5. Stir into flour mixture. Gently stir in seafood.
  6. Transfer mixture to prepared pan. Bake for 55–60 minutes or until golden brown.
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Servings: Makes 28 squares
  • Serving size: 1 square
  • Calories: 87
  • Calories from Fat: 29 (33%)
  • Total Fat: 3g
  • Saturated fat: 1g
  • Unsaturated fat: 2g
  • Sodium: 130 mg
  • Total Carbohydrates: 10g
  • Sugar: 2g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 27mg

Diabetic Exchanges: 1/2 starch, 1/2 lean meat

Weight Watchers POINTS = 2

Picture and recipe used with permission