Classic Shrimp Creole

I grew up eating Shrimp Creole. My dad liked it and used to make it quite often. It was a dish we all looked forward to, although his recipe including using condensed tomato soup. Since I was after a more "authentic" creole, I decided to try to make my own, and this recipe is the result. The best part is you can have this on the table in under one hour, making it a versatile dish for any day of the week.

Did you know? Shrimp Creole is a dish of Louisiana Creole origin (French, and Spanish Heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the holy trinity of onion, celery, and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp or omitting the meat entirely.

Creole-type dishes combine the qualities of gumbo and jambalaya. They are typically thicker and spicier than gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya. Creole dishes also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, celery, and bell pepper, creole dishes are free-form "improvisational" dishes, as the basic recipe may be altered to include whatever ingredients the cook has available. (source: Wikipedia)

RECIPE
Ingredients
16-18 Jumbo Shrimp (I use Wild Caught local shrimp)
2 tbsp olive oil
1 - 16 oz. petite diced tomatoes
1/2 cup celery, diced
1/2 cup onion, diced
1 small bell pepper, diced
1 - 6 oz can tomato paste (adds body)
1 tbsp Creole Seasoning (or make your own Creole Seasoning)
1-2 dashes of hot sauce (optional)
2 cups hot-cooked rice

Method
In a large skillet, heat oil and saute celery, onion, and bell pepper for several minutes, or until vegetables are getting soft. Stir in Petite diced tomatoes and tomato paste and cook until the mixture is slightly thickened about 20 minutes.

Add creole seasoning and hot sauce (optional) and simmer an additional 5-10 minutes, adjusting seasonings to taste. Add shrimp and cook just until shrimp are pink (do not overcook).

Serve immediately over hot cooked rice.

Yield: 4 servings

Enjoy,
Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sweet Honey Mustard Wine Grilling Sauce

The other day my husband made up this grilling sauce because we were tired of some of the everyday standard ones we use. This uses white wine, grainy mustard, honey and more to make it perfect for chicken, pork, shrimp or veggies.

Delicious just basted on while cooking, but we especially enjoy it when foods are grilling.

RECIPE
Ingredients
1/2 cup butter melted
1 clove garlic, finely minced
1/2 cup white wine
1/2 cup grainy brown mustard
1 small sprig fresh rosemary, finely minced
3 tsp. Worcestershire sauce
3 tsp. lemon juice
1/2 cup honey

Method
Blend everything together in a small saucepan and simmer until mixture thickens and reduces slightly, approximately 30 minutes, or until desired thickness.

Remove from heat and use to baste on grilled food or store in your refrigerator, Keeps well refrigerated up to 2 weeks.

Enjoy,
Mary

 © Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Low Country Shrimp and Grits

Inspired by local South Carolina seafood and cuisine, I finally decided to tackle a Low Country Shrimp and Grits recipe and see what I could come up with.

I'm a huge advocate of supporting local farms and markets, so it's no surprise I chose South Carolina Wild Caught Shrimp I recently purchased from Off the Hook Seafood Market for this dish, and stone ground grits from Palmetto Farms.

Additionally I used Chesapeake Bay Rub, a spice blend from a chef friend of mine, Adam, of Fein Tasting Foods. The results are amazing. 

RECIPE

Ingredients
For the grits:
1 cup stone ground grits
3 1/2 cups water
1 cup chicken stock
1 1/4 tsp. kosher salt
2 tbls. butter
2/3 cup shredded sharp cheddar cheese
1/3 cup grated Parmesan cheese
Course ground black pepper, to taste

For the shrimp:
1 1/2 lb. large shrimp, peeled and deveined
2 tbls. olive oil
Salt and freshly ground pepper, to taste
2-3 tsp. Chesapeake Bay Rub
2 garlic cloves, minced
4 tsp. fresh lemon juice
1 1/2 tsp. hot sauce sauce
1/3 cup white wine
few dashes parsley flakes

Method
To prepare the grits, in a large sauce pan over medium heat, combine the grits, water, chicken stock, salt, and butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 25-30 minutes. Remove from the heat and stir in the cheddar and Parmesan cheeses, and course-ground pepper.

Peel and devein shrimp. In a fry pan over medium-high heat, warm the olive oil. Toss in the garlic and saute' until the garlic is just slightly browning.

Add the shrimp, Chesapeake Bay Rub, salt and pepper, stirring well. Add white wine, lemon juice and hot sauce; cook until shrimp is pink and heated through.

Remove from heat and serve over grits. Sprinkle on some parsley flakes; serve immediately.

Yield: 4-6 servings

Enjoy,
Mary

Succulent Fried Shrimp

We love seafood of all kinds, and especially like wild-caught South Carolina shrimp when I can get them.

We like shrimp prepared in all kinds of dishes, from steamed to fried, or cooked in a Low Country Boil. 

Ingredients
1 lb. extra large wild-caught shrimp, peeled
1 cup self-rising flour
1 tbls. Fein Tasting Foods Chesapeake Bay Rub (or Old Bay Seasoning)
2 eggs, beaten
2 tsp. hot sauce
1 cup Panko bread crumbs
Oil for frying

Method
Turn on fryer to 375 degrees or heat 2-3" oil to 375 in a large skillet over medium-high heat.

In 3 separate bowls add:
1st bowl - flour and spice rub; stir to combine
2nd bowl - eggs and hot sauce; whisked to combine
3rd bowl - Panko bread crumbs

Dredge peeled shrimp in flour, dip in egg mixture and coat with panko crumbs. Place on a cooling rack to let sit approx. 15 minutes.

Deep fry shrimp 5 minutes or until shrimp are browned and cooked through.  Drain on paper towels and serve immediately.

Enjoy,
Mary

Steamed Shrimp

Steamed Shrimp is probably one of the easiest things you'll ever cook. When buying fresh shrimp look for sustainable wild-caught shrimp, which is my preference.

I like to buy large or extra large shrimp, and purchase wild-caught South Carolina Beaufort Shrimp locally when I can get them. 

I like large or extra large because that size is suitable for steaming, sauteing, and grilling, but as you can see by the chart, shrimp come in all sizes, from Extra Small to Extra Colossal!

RECIPE

Ingredients
1 lb. large shrimp
1/2 cup water
1/2 cup white vinegar
1/2 tsp. salt
2 tbsp. Old Bay seasoning

Method
Bring water, vinegar, salt, and Old Bay to a boil. Add shrimp, stir gently, cover and cook 3-5 minutes, or until shrimp are pink and cooked through.

Remove from heat, drain and serve immediately.

*Note - add corn-on-the-cob, red potatoes, and sliced Andouille sausage (or smoked sausage) and you have a "Low Country Boil" aka "Beaufort Stew" or "Frogmore Stew!"

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Middle Sparrow Ranch Open House & Tubb's Shrimp & Fish

Welcome sign

It had been about 18 months since we'd first traveled to Middle Sparrow Ranch, and about 3 years since I started following them, and watching their progress on Facebook, so when I received a personal invitation to attend their Open House on October 11, 2014, you can bet it was on my calendar and plans were made to go! I was excited to see how they'd grown, and sample some of the new cheese offerings.

Miss Fig, Middle Sparrow Ranch Mascot

I remember when I first started following Earle and Alice Boller of Middle Sparrow Ranch, being fascinated by what they were going to do on the farm, which is raising Jersey Cows on open pastures not sprayed with insecticides. The cows also receive no antibiotics or added growth hormones, but rather are raised completely on pasture, free to enjoy the bounty the farm offers.

Alice Boller, artisan cheesemaker

Earle and Alice milk the cows, bottle the milk and keep some back to make butter and cheeses. They are licensed, certified, inspected and approved to sell whole, unpasteurized, non-homogenized milk, and as such, Middle Sparrow Ranch is the only dairy and cheese-making farm in South Carolina. Their milk is so rich in butter-fat it is not unusual to see cream on the top 1/4 to 1/3 of a gallon of milk. When's the last time you've seen that when you've bought milk?

Cheese Store

Additionally, many cheese makers purchase their milk from outside sources, but not Middle Sparrow Ranch. The amazing flavors of their artisan cheeses result from the high quality of milk and the grasses their cows graze on through the seasons. As a result, the cheese may vary in color, or have subtle taste differences throughout the year. 

So here we were, anxious to see and taste all the new cheeses, and explore what was new at Middle Sparrow Ranch. 

The early crowd in the cheese store

We arrived shortly after the opening time of 10 a.m. and they were already packed with people! Some were off to see Miss Fig, the farm's mascot, or check out the other animals. Children were having their faces painted, others were off on a farm tour via horse-drawn wagon rides, and still others were in the cheese room sampling cheeses which was our first stop! Cheese, cheese and more cheese! Oh and milk, butter and cream oh my!

My haul of goodies

Just as we walked in, I spied Alice off to the left behind the cheese sampling table, and I waved. She saw me, put her arms up and came over to give me a big hug! We then talked about all her new cheese creations and proceeded to sample them. 

There was a "Swamp Brew" which is a beer infused cheese with a craft beer from Southern Hops Brewing Company.  Then there was "Goldenrod" which is a Gruyere-type cheese, suitable for melting on French onion soup or using in Reuben sandwiches. They also had Cheese Curds, a 14-month Aged Sharp Cheddar, Garden Vegetable Fromage, Havarti and many, many others. So many it was hard to choose because I liked them all, but we chose our cheeses, bought milk and cream, and said our good-byes, telling Alice we'd see her again soon. 

We loaded up the cooler we brought, made sure everything was surrounded by the ice packs in the cooler, and headed out. As we were leaving more and more cars were coming down the road and turning in to park and check it all out for themselves. I know they had a busy, exhausting day, but one that was great for this wonderful farm.

Many thanks to Earle and Alice for hosting such a wonderful event and introducing so many others to the greatness that is Middle Sparrow Ranch! 

Middle Sparrow Ranch is located at 400 Ralph Lane Road in Timmonsville, South Carolina. You can also find the farm on Facebook or call 843-992-1468.

So now we were off to lunch at Tubb's Shrimp and Fish Co. located at 1500 2nd Loop Road in Florence, South Carolina. Only open for business one year, they were already voted the BEST seafood place in Florence and there's no wonder why. Soulful ... Southern ... Seafood. 

As their mission statement says "Tubb’s Shrimp & Fish Co. will create a sense of community amongst its patrons through the delivery of the freshest local fare. We will introduce Florence to the culinary gifts that our local lands and waters offer.  Whether it is prepared in our kitchen or sourced from our fresh market, our customers will be able to take as much pride in our product as we do."

Fried Shrimp, Oysters, Hush Puppies, Waffle Fries

Since we were in no hurry, and were waiting on my son and his family to join us, we took our time reviewing the menu and checking out all the great options. One deal we really liked was the Seafood Platter. You have a choice of 1, 2, 3 or 4 entree selections, plus 2 side dishes which seemed like a great option to us. Entree choices included Shrimp, Scallops, Oysters, Flounder, Crab Cake or Chicken Tenders prepared grilled, broiled, blackened or fried. We chose fried Shrimp and Oysters served with crispy waffle fries, hush puppies and nice crunchy cole slaw.  

Fried Oyster

Now first of all, take a look at the size of this oyster! This is the whole oyster, not oyster pieces some places will serve you. Wowee ... we were amazed and the taste ... oh my goodness so darn good.  Now look at this platter!  It was loaded with food and well worth the $14 it cost us. Yes, you read that right, only $14. 

Kyle Hardee & Chad Patterson

She Crab Soup

Next, after my son and his family arrived, we were delighted to meet Kyle Hardee, one of the co-owners of Tubb's Shrimp and Fish Company, shown here on the left. 

He immediately shook our hands, welcomed us to the restaurant and asked if we had tried the She Crab Soup, a recipe from his family. No we hadn't! Next thing we knew, we had 2 small bowls of the soup delivered to our table and it was absolutely delicious. Some of the best I have ever tasted, smooth, creamy, with just the right amount of crab. 

Pork Belly Waffle Fries

Kyle convinced my son and his family to try the Pork Belly Waffle Fries, which they devoured, then they all ordered a variety of combinations of the Seafood Platter.

The Tartar Sauce, Cocktail Sauce and Comeback Sauce (Remoulade) are all made in-house. We tried all 3 and they were all fantastic. 

The full menu is as varied and diverse as there is seafood.  There are Seafood Buckets, Shrimp or Oyster Po Boy's, Grouper, Bacon, Lettuce and Tomato sandwiches, Grilled Pimento Cheese, Burgers, Club sandwiches, Shrimp and Grits, and so much more.  View their complete menu here, like them on Facebook or call 843-799-5579.

After filling up on all this delicious seafood, it was time to say our good-byes and head home.

What a great day this had been supporting a local farm and a "sourcing from local" restaurant. I am constantly amazed and grateful for the small, local, family farms and restaurants who are doing it right for you and me. The taste and quality is far superior to anything commercially sold, and well worth the time and money spent in their establishments.

Simply put, get out and support local! I think you'll be glad you did!

Until our next adventure ...

Enjoy,
Mary

Low Country Boil

Low Country Boil, Beaufort Stew or Frogmore Stew, by whatever name you call it, this is a fun, one-pot dish to prepare in the summer, when fresh shrimp are available.

"Similar to the crawfish boils in Louisiana, this “Lowcountry Boil” is best served on a newspaper-covered picnic table, eaten with the fingers and shared with family and friends. Also known as Beaufort Stew, some claim that this one-pot dish (essentially a seasoned mixture of fresh shrimp, newly shucked yellow corn, sausage and potatoes) best represents the essential simplicity of Lowcountry cuisine. According to the South Carolina Encyclopedia, Frogmore Stew originated in the Frogmore community on St. Helena Island near Beaufort, but the truth is that Frogmore Stew exists throughout the coastal regions of the south." (source: discoversouthcarolina.com)


RECIPE
Ingredients
5 lbs. small red potatoes
8 ears fresh corn, broken in half
2 lbs. smoked sausage (or andouille sausage), sliced into one-inch pieces
4 lbs. large shell-on fresh shrimp
4 tbls. Old Bay Seasoning (or to taste)

Method

Fill a large stock pot halfway with water. Add  4 tbls. Old Bay seasoning (or more to taste). When the seasoned water comes to a boil, add potatoes and boil for 20 minutes; then add one-inch slices of smoked sausage and boil for 5-10 minutes. 

Add the corn and boil another 5 minutes. Add the shrimp last and cook or 3 minutes, or until shrimp are pink; remove from heat, drain and serve.  

Tradition calls for it to be poured out onto a large picnic table lined with newspaper.  I poured it into a large roasting pan and served from there. Serve with butter, salt, pepper, sour cream, cocktail sauce and ketchup on the side.

Yield:  8 servings

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Shrimp De Jonghe

Years and years ago, in an effort to get my husband to eat more seafood, I made this super-yummy, yet simple, casserole.  He loved it!  Since then, we've enjoyed this many times over the years and there's still something special about this simple casserole ... delicate and light, yet filling at the same time. I usually make this when we have some leftover steamed shrimp from a shrimp boil or other seafood feast.  Simply peel the shrimp and they're ready for this casserole.

Recipe

Ingredients
2 lbs. steamed shrimp
4 cloves garlic, minced (or use minced garlic in a jar)
1 cup butter (2 sticks)
1/4 tsp tarragon leaves
1/4 tsp parsley flakes
1/2 tsp minced onion
dash of nutmeg and thyme
2 tsp. salt (optional)
1/4 tsp course-ground black pepper
1/2 cup chicken broth
1 cup dry bread crumbs

Method
Preheat oven to 400. In a large fry pan, cook and stir garlic in butter until butter browns. Remove from heat; add remaining ingredients except bread crumbs. Toss 1/4 cup of the garlic butter with bread crumbs. Pour remaining butter mixture over shrimp in casserole and top with buttered crumbs. Bake uncovered 10 minutes.  Do not overcook or shrimp will get tough.  Serve with rice and steamed vegetables or a salad for a complete meal.

Note - This is a fun dish to make in 4 individual ramekin casseroles so each person has their very own.  Recipe can easily be cut in half.

Serves:  4

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cuban Shrimp Stew (Enchilado De Camerones)

Just dug out this recipe I've had in my collection for years yesterday when I was steaming up some shrimp!  This is a wonderful, full of flavor, spicy shrimp stew you serve over rice. 

 

Photo credit:  The Daily Chef Blog

 

RECIPE

Ingredients

Shrimp:

3 Tbsp. fresh lime juice

2 cloves garlic, minced

¼ tsp. Cuban oregano (any oregano will work)

¼ tsp. cumin

1½ pounds large shrimp, peeled, deveined, tails removed

Salt and pepper to taste

Stew:

3 Tbsp. olive oil

2 cups onion, chopped

1/3 cup red bell pepper, chopped

1/3 cup green bell pepper, chopped

1/3 cup yellow bell pepper, chopped

2 stalks celery, finely chopped

2 Tbsp. chopped fresh parsley

4 cloves garlic, minced

½ tsp. cayenne, or to taste

½ tsp. oregano

½ tsp. cumin

1 bay leaf

⅔ cup tomato paste

1½ cup dry white wine (I use cooking wine)

¾ cup water

½ tsp. Worcestershire sauce

Salt and pepper to taste

2 Tbsp. chopped parsley for topping

Method

For the shrimp: Combine the lime juice, garlic, oregano and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for 30 minutes. Stir occasionally.

For the stew: Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute' the onions, peppers, celery, 2 T. of the parsley, cayenne pepper, oregano, cumin and bay leaf in the hot oil for 5 minutes or until onions start to brown. Stir in the tomato paste. Saute' for 1 minute longer. 

Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the un-drained shrimp. Simmer for 5-6 minutes or until shrimp turn pink, stirring occasionally. Discard the bay leaf. Stir in Worcestershire sauce. Season with salt and pepper. Ladle the stew into a serving bowl over cooked white rice. Sprinkle with chopped parsley.

 

Enjoy,

Mary

 

Garlic-Shrimp Alfredo

Revised and Updated December 2020

My friends and family all know I love seafood! All kinds of seafood! Steamed, grilled, roasted. Lobster, Snow Crab Legs, Maryland Blue Crabs, Steamed/Fried Clams, Roasted Oysters, Grilled Swordfish, SHRIMP and more ... it's all yummy to me.

My husband, however, is not a huge seafood lover, but he will eat swordfish, crab and shrimp (he loves crab cakes). As a way to get him to eat seafood more often, I developed this Garlic-Shrimp Alfredo recipe because he loves pasta, shrimp and Alfredo sauce. 

I used large, fresh wild-caught South Carolina shrimp, but you can use frozen shrimp if that's more readily available.

RECIPE
Ingredients
1 small onion, minced
1 stalk celery, minced
2-4 tsp. minced garlic
2 tbsp. olive oil
1/2 cup white wine 
1 tsp. parsley flakes
1 lb. fresh large or medium shrimp, peeled (or frozen)
Alfredo Sauce
Freshly grated Parmesan cheese
Pasta of your choice (angel hair, fettuccine or linguine)

Method
In a large fry pan, sauté onion and celery in olive oil until onion is translucent; stir in garlic and cook an additional few minutes. Stir in shrimp and cook just until shrimp are pink.

Add wine and cook a few minutes, stirring frequently. Stir in Alfredo sauce, blending well.

Remove from heat and serve over your choice of cooked pasta, sprinkling with parsley flakes and freshly grated Parmesan cheese.

Serve immediately.

Yield:  4 servings

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content. 

Beer-Battered Fried Shrimp

Oh I just love seafood, all kinds of seafood; lobster, shrimp, clams, oysters, swordfish, snow crab legs, blue crab, and more!  I especially love fried clams, but not being in the north (my personal opinion is the best fried clams are from Maine), we have to settle for other kinds of seafood. Here in South Carolina, we are very fortunate to have an abundance of fresh seafood, especially shrimp.  I love to buy them fresh from my favorite source, then we eat some right then, and freeze some for use another time ... shrimp scampi, steamed shrimp for peel 'n eat Shrimp (my grandsons favorite), shrimp cevichi, shrimp creole, smoked sausage and shrimp over pasta,  shrimp cocktail and more.  This recipe for Beer-Battered Fried Shrimp has taken a few years to perfect, but I think it's there now and we all love it.

Ingredients
2 cups self-rising flour
1-2 tsp. garlic powder (or more to taste)
1-2 tsp. course-ground black pepper (or more to taste)
1-2 tsp. Old Bay seasoning (or make your own)
1 - 12 oz. bottle or can beer (any kind)
1-2 lbs. large shrimp

Method
Mix flour and next 3 ingredients together; reserve about 1/2 cup flour mixture and set aside.  Meanwhile whisk in beer to the remaining flour mixture and let batter sit 30 minutes or so (it will get a little bubbly).  Whisk batter again, just slightly right before using. Dredge shrimp, a few at a time, in reserved flour mixture and dip shrimp in batter, allowing excess to drip off; immediately place in hot oil (350-375 degrees - do not overcrowd fryer) and fry several minutes or until batter is puffy and shrimp are cooked through (approx. 3 minutes).  Keep shrimp warm in 200 degree oven while frying the remaining shrimp.  Serve immediately with you favorite sauce. 

Notes - This batter is very light and delicate so it doesn't overpower the shrimp at all.

Cocktail sauce
1/3 cup ketchup
1-2 tsp. horseradish
1 tsp. lemon juice

Tartar sauce
1/3 cup mayonnaise
2 tbls. pickle relish
1-2 tbls. minced onion (optional)
dash or 2 of Worcestershire sauce

Remoulade Sauce

1 cup mayonnaise

2 teaspoons lemon juice
3 teaspoons chopped parsley
1 tablespooon Worcestershire Sauce
1/2 cup ketchup
1 teaspoon horseradish
1 dash paprika

Enjoy,
Mary

Smoked Sausage and Shrimp over Pasta

I really love Shrimp Creole, Cajun Shrimp and Sausage and other dishes, but the hubs does not, so this Smoked Sausage and Shrimp over Pasta was formulated with an "Italian" flair to satisfy both of us. It's a super-easy, quick weeknight meal, but fancy enough for company. You can use any pasta you like; bow tie, penne, angel hair, fettuccini, linguine, whatever suits your taste. Serve with some garlic bread and a side garden salad.


RECIPE

Ingredients
1- 12 oz package Smoked Sausage
8 ounces uncooked pasta (about 2 cups)
1 tablespoon olive oil
8 ounces medium raw shrimp, peeled and deveined
2 tsp. garlic, minced (I minced garlic in a jar)
1 tablespoon butter or margarine
1 stalk celery, chopped
1 small onion, diced
½ teaspoon ground black pepper
1 can (14.5 ounces) diced tomatoes, drained
½ cup (2 ounces) shredded Parmesan cheese
2 tsp Italian seasoning
2 tsp Oregano
Salt to taste
options: Add chopped zucchini or yellow squash and sliced mushrooms

Method
Cut sausage into slices; set aside. Cook pasta according to package directions; drain and keep warm tossed with a little olive oil to keep pasta from sticking. 

Heat oil in large non-stick skillet over medium-high heat; stir in smoked sausage and cook 3-4 minutes or until sausage is brown; toss in shrimp and cook until just pink; remove from skillet and set aside.

In the same skillet, melt butter over medium-high heat. Add celery, onion and black pepper. Cook, stirring frequently until vegetables are sauteed', about 4 minutes.

Add cooked pasta, drained tomatoes, Parmesan cheese, Italian seasoning, oregano and sausage/shrimp mixture. Stir gently to combine over medium heat until hot; add salt to taste. Serve immediately.

Enjoy,
Mary

Shrimp Ceviche

Wonderful, super-yummy appetizer dish to serve with tortilla chips or anything you desire! I got this recipe a few years ago from a friend of mine.  Unlike some traditional ceviche's, this one is made with steamed shrimp.  It's so good, and my grandsons love it!  It's always a hit when I serve it.


Recipe

Ingredients

3 lbs steamed, shelled, deveined and chilled popcorn shrimp
1 (14.5 oz) can diced tomatoes
1/2 small onion, minced
1 tbls. minced garlic
2 tbls. lime juice (can use lime juice from concentrate)
One (1) large bunch of cilantro, leaves only - no stems; chopped to medium or fine
One (1) jar of good chunky salsa - mild, medium or hot, depending on taste. (I use mild)

Method

Mix all of the above, EXCEPT SALSA, together; marinate in refrigerator for two (2) hours.

Add the jar of salsa and return to refrigerator for at least two (2) hours. Can marinate overnight, even better if you have the time.

Serve with restaurant style tortilla chips.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.