shrimp

Quirky Quesadilla

What’s Cooking in Gail’s Kitchen? The Daily Special: Quirky Quesadilla! Have you ever noticed when you announce quesadillas are on the menu for the next meal, everyone begins to feel as though they’ve been invited to a party? It’s probably due to the fact that it opens the door to endless possibilities. Do you prefer seafood, chicken, vegetables, cheese, or all of the above? No problem. Once you offer a buffet of ingredients, everyone can build-their-own. Win! Win!

QUIRKY QUESADILLA 

Ingredients:

12-ounces shrimp; peeled, deveined, tail off

1 teaspoon Old Bay seasoning

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dill

1 tablespoon olive oil

2 chicken breasts; boneless, skinless, cubed

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons red onion, chopped

4-6 flour tortillas

4 tablespoons butter

1 cup Queso Fresco cheese

1 cup extra sharp cheddar cheese

1 green onion

Instructions:

Sauté shrimp in 1 tablespoon olive oil, Old Bay seasoning, red pepper flakes, and dill on medium heat. Cook until pink and opaque, turning often, usually 4-5 minutes. Transfer to a dish and set aside.  Using the same skillet, add another tablespoon of olive oil.  Cook the chicken and onion together with seasonings. Turn heat to low. Add the shrimp.  Mix gently. Sprinkle in the Queso Fresco cheese and cover.  It will melt into the quesadilla filling to bond everything together.  Watch carefully so the cheese does not burn. In another skillet over low heat, butter one side of a flour tortilla. Place buttered side down. Sprinkle in cheddar cheese.  Add two spoonfuls of filling. Spread to within 1/2-inch of the edge. Top with another buttered tortilla. Put lid on skillet to melt cheeses. Cook until lightly brown, about two minutes. Turn the tortilla over and cook the other side until the tortilla is lightly brown and the cheese is gooey. Place on a platter to cool slightly before cutting.  Repeat with remaining tortillas until no ingredients remain. Serve with salsa, yogurt, and guacamole.

*Hint: if you’re serving a crowd, it’s easy to prepare several at the same time. Place the filled quesadillas on a cookie sheet and bake them in a 375° oven for 10 minutes. 

Gourmet Shrimp Conchiglie Pasta

What’s Cooking in Gail’s Kitchen? The Daily Special: Gourmet Shrimp Conchiglie Pasta! 

(Inspired by Other Bloggers)

Every once in awhile you have to pause and share the inspiration of fellow bloggers. Today is that day for me. My friend, Andrea, of http://oliveandpastel.wordpress.com/2015/06/24

posted a wonderful recipe for shrimp fettuccine recently. I used her recipe with the ingredients I had on hand in my pantry and created a different version of an old favorite. You can do the same with recipes you find on my blog. It’s really very simple, and the results are tastefully rewarding. Here’s my version. 

GOURMET SHRIMP CONCHIGLIE PASTA

Conchiglie is an Italian word which translates to “seashells”, which describes the shape of this pasta.  The gourmet part is the color wheel of flavors: spinach, tomato, squid ink, wheat. 

Ingredients:

1 cup Conchiglie Gourmet Pasta

1 pound shrimp, cooked, peeled, and tail shells removed

2 tablespoons olive oil

1/2 teaspoon Chesapeake Bay Style Seasoning 

1/4 teaspoon dill

1/2 cup mushrooms, sliced

1 jar Bertolli Parmesan Alfredo sauce

Instructions:

In a deep skillet over medium heat, add olive oil and sauté shrimp in seasoning and dill. Remove from pan and brown mushrooms in pan drippings. Do not let pan go dry. If you need moisture, add a tablespoon of lemon juice or lime juice. (Water can be substituted.) Return shrimp to the mushrooms. Add Alfredo sauce and gently stir. Simmer while the pasta is cooking. Meanwhile, cook Conchiglie according to package directions. Drain well and add to the sauce. Mix completely. Simmer 5 minutes longer and then serve. Garnish with shaved Parmesan cheese. 

Red Pepper Shrimp Guac-Tail

What’s Cooking in Gail’s Kitchen? A Cut Above: Red Pepper Shrimp Guac-Tail! Ohmygosh, I had so much fun making this shrimp appetizer for my last social gathering. You know that set of Chinese soup spoons you have tucked away in the buffet drawer? Well, dust them off because this shrimp cocktail recipe may very well be the star attraction when it’s your turn to host the next party. It’s incredibly easy to pull together such an extraordinary presentation. When everyone is raving about it, simply smile and offer them a crafted cocktail as well. Party-On. 

RED PEPPER SHRIMP GUAC-TAIL

Ingredients: 

I pound frozen cooked shrimp, jumbo size with tail on

Fresh lemon juice

1/4 teaspoon dill weed

2 avocados, ripe

1 small tomatillo, chopped

1 teaspoon lime juice

1/8 teaspoon garlic powder 

1/2 teaspoon sea salt

1 mini red pepper, diced

Broccoli Micro Greens, for garnish

Instructions: 

Place the frozen shrimp in a bowl; cover with tap water to defrost. Change out the water every 10 minutes until shrimp is thawed. Transfer shrimp to a paper towel; pat dry. Squeeze fresh lemon juice over all. Sprinkle with dill weed. To make the guacamole, in another bowl mash avocados with a fork. Fold in chopped tomatillos. Add lime juice, garlic powder, and sea salt. Mix well. Place a spoonful of guacamole on each Chinese soup spoon. Place shrimp on top. Sprinkle diced red pepper and garnish with broccoli micro greens. Arrange spoons on a serving tray. Serve chilled. 

Mediterranean Shrimp Bake

What’s Cooking in Gail’s Kitchen? A Cut Above: Mediterranean Shrimp Bake! Whether you call them individual casserole dishes, mini bakers, or au gratin ramekins…..you get the idea. It’s all about, “This is mine, and that is yours!” I can already hear you whining, “But your food tastes better than mine.” Why is that? It’s the exact same thing. In some cases, your dining partner may actually believe that the other person’s food not only looks better presented, but has more luscious ingredients in it, too. At my house, my mother always taught me: give everyone else the better looking portion, even if it ends up being the larger half of a homemade recipe. To them the grass may not only look greener, or in this case, the shrimp bigger and cheese more gooey than what’s right in front of them. 

MEDITERRANEAN SHRIMP BAKE

Ingredients: 

1/4 cup shallots, chopped

1 teaspoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/8 teaspoon black pepper

8 ounces cherry tomatoes, halved

1/4 teaspoon red pepper flakes

1/4 teaspoon dried oregano 

3/4 pound precooked shrimp, tails removed and peeled

1/2 cup mozzarella cheese, shredded

Instructions:

Preheat oven to 400°. Spray two individual casserole dishes with nonstick oil. Set aside. In a small bowl, add chopped shallots, olive oil, garlic powder, sea salt, and black pepper. Microwave on high setting for one minute. Set aside. In a skillet, combine cherry tomatoes, red pepper flakes, and dried oregano. Cook, stirring occasionally, on medium heat until mixture is juicy and tomatoes have softened, approximately 10 minutes. Fold in microwaved shallots and prepared shrimp. Spoon contents into two individual casserole dishes. Top with mozzarella cheese. Bake 10-12 minutes, or until tomatoes are bubbling and cheese has melted. Remove from oven and allow to rest for 5 minutes. Serve with seasoned lavash triangles. 

Lavash Fajita Flatbread

What’s Cooking in Gail’s Kitchen? A Cut Above: Lavash Fajita Flatbread! Lavash is a Turkish flatbread rolled into thin sheets and baked. Its texture is soft and pliable, which also makes it ideal for sandwich wraps or quesadillas. You can often find it in the Deli Department of your local grocery. The size I chose fit perfectly on a 9”x12” baking sheet. A typical package contains 4 sheets of lavash. Being a healthy option for the bread group, lavash contains fewer calories, less carbs, and is low in fat. When making a lavash flatbread pizza, show restraint when adding ingredients. Too many toppings can turn it into a soggy mess. 

LAVASH FAJITA FLATBREAD 

Ingredients: 

1 sheet of Lavash bread; flax, oat bran, and whole wheat variety

3 tablespoons marinara sauce

1/2 cup chihuahua cheese, shredded

1/4 teaspoon dried oregano 

1 cup shredded fajita meat mixture with sautéed peppers and onions 

Fresh cilantro, for garnish

Drizzled ranch dressing, if desired. 

Instructions: 

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Place the lavash flatbread onto the pan. Spread marinara sauce evenly over all. Layer shredded chihuahua cheese on top. Sprinkle with dried oregano. Arrange fajita meat and vegetables over the cheese layer. Bake 5 minutes, or until cheese is melted and edges of the flatbread are crispy. Garnish with fresh cilantro sprigs. Drizzle with prepared ranch dressing. Serve immediately. 

First-Class Fajitas

What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling is always in season and what better way to prepare a smorgasbord of flavor. I prefer shrimp, my husband prefers steak, and we both like chicken. So we blend it all together and make this fabulous main course. Throw in the sides, salsa, and cheese, and everyone is happy!

FIRST-CLASS FAJITAS 

Ingredients:

1-pound of shrimp

2 chicken breasts, boneless

1 pound of sirloin steak

Marinate each meat/shrimp in the following: (x3)

2 teaspoons olive oil

1/4 cup tequila 

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Sea salt to taste

1 Vidalia onion

1 green pepper

4 romaine leaves, gently torn

1 tomato, chopped

2 green onions, snipped

1/2 cup sour cream

1/2 cup salsa 

1/2 cup sliced jalapeños 

1/2 cup cheddar cheese

1 tablespoon fresh cilantro 

4 flour tortillas

Instructions:

In three shallow dishes, place steak, chicken and shrimp in their own marinade. Let stand for one hour. Preheat grill to medium-high heat. Drain marinade and discard. Place meats and shrimp on grill.* Cook through until done. (Chicken will take about 7 minutes per side.)

(Steak will take 4 minutes per side for medium-rare.)

(Shrimp will take 2 minutes per side.)

(Grill the vegetables until tender, about 10 minutes total.) 

Meanwhile toss romaine leaves, tomatoes, and green onions to blend in a bowl. Fill tortillas with your favorite meats, veggies, and toppings. Serve with chips, salsa, and sour cream. Olé!

*For easy cooking on the grill, use one grill pan for the shrimp as well as one for the vegetables.

Jumbo Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Simple Sensations: Jumbo Shrimp Cocktail!  No matter how often my husband and I entertain, this choice reigns as Number One with our guests. It is so easy to prepare and the presentation awards it center stage. In addition, I place the appetizer on a pedestal serving stand for great eye appeal. For such a tiny food which carries an impressive response, it truly is an oxymoron. 

JUMBO SHRIMP COCKTAIL 

Ingredients:

1 pound Jumbo Shrimp, cooked and deveined with tail on

1/2 heart Romaine lettuce, shredded

1 12-ounce bottle Chili sauce

1 tablespoon prepared horseradish 

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sea salt

Dash of cracked pepper 

Instructions:

Mix all the sauce ingredients. Blend well. Cover and refrigerate for one hour so flavors can intensify. Meanwhile, fill a chilled glass serving bowl with shredded hearts of romaine. Be sure to leave room for a smaller dish of cocktail sauce to rest in the center of the serving bowl. Rinse the shrimp and pat dry with paper towels. Arrange the shrimp around the rim of the bowl to form an attractive fan.  Return bowl to the refrigerator to remain chilled until guests arrive. Serve with wooden picks or olive skewers for dipping shrimp into sauce. The romaine is an excellent accent for nibbling. 

Xia, Gan Shao

What’s Cooking in Gail’s Kitchen? Xia, Gan Shao which translates to Sweet and Sour Shrimp!  I know I’m stretching the alphabet a bit thin with this one, but I am crazy about shrimp!  I improvised a little, so I apologize in advance. Hopefully this will become one of your all time favorites. 

XIA, GAN SHAO

Ingredients:

1 pound of jumbo shrimp

1 teaspoon sea salt

1 teaspoon crushed pepper flakes

1 teaspoon Mrs. Dash Garlic & Herb seasoning blend

1/8 teaspoon garlic powder 

2 tablespoons olive oil

1/4 cup lime juice

Instructions:

Put shrimp in a baking dish, single layer. Mix remaining ingredients and pour over shrimp. Marinate 1 hour. Remove shrimp from marinade and place in a nonstick vegetable grilling basket. Discard marinade. Preheat outdoor grill for medium heat. Grill 2 minutes on each side, or until opaque. Do not over-cook! Serve with Asian Sesame dressing infused with Sriracha sauce. 

Rumaki Shrimp Bites

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Rumaki Shrimp Bites! Have you ever gone to a restaurant and ordered a cooked shrimp menu item and then discovered at first bite the “crunch” was from the tail shell not being removed? I get it that leaving the tail on makes for an impressive presentation, but seriously, do I really need to get my hands dirty before I dig in? Oh, I’ve learned to maneuver my fork and knife to get the job done; it’s just that I don’t want to do it. My sweetheart of a husband often tackles the task for me so I don’t end up leaving a stain on my outfit. Yes, that’s happened as well. As you’re thinking…..”what a Miss Priss”, I want you to know that I KNOW shrimp tails are nutritionally edible. Unfortunately I was raised they were basically there to hold onto shrimp cocktail or fried shrimp. Raise your pinky in the air and agree with me. 

RUMAKI SHRIMP BITES

Ingredients:

9 slices bacon, halved

18 medium frozen shrimp, thawed

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

8-ounces sliced water chestnuts, drained

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Partially cook bacon; drain on paper towels. Set aside. Rinse shrimp thoroughly; pat dry. Remove tails and discard. Set aside. In a bowl, combine soy sauce, sugar, ground ginger, and water chestnuts. Marinate for 20 minutes. Drain excess liquid. Wrap one shrimp and two water chestnuts in a 1/2 slice bacon. Secure with a toothpick. Place on prepared baking sheet. Repeat until remaining ingredients have been used. Bake 10-12 minutes, or until bacon is crisp. Serve with dipping sauce of choice.