Tag: shrimp

Recipe

Shrimp Cakes

Suzanne StrengthLeave a comment

Tonight the kids went to dinner with their dad, so I took that opportunity to make myself something only I would eat (in this house): SHRIMP CAKES!

They were so good, and a different texture than crab cakes.  Next time I’m going to make them in tiny bite size nuggets for an appetizer.

SHRIMP CAKES

INGREDIENTS

  • 1 lb large shrimp, peel, deveined, chopped
  • 1 1⁄2 cups Ritz crackers, crushed
  • 1⁄2 cup Best Foods Mayonnaise
  • 1⁄4 cup panko breadcrumbs
  • 1⁄4 cup red onion, minced
  • 1 stalk celery, minced
  • 1 jalapeno, minced
  • 2 teaspoons brown mustard
  • 1 teaspoon black pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • extra virgin olive oil
  • FOR THE HOT MAYONNAISE
  • 1⁄2 cup Best Foods Mayonnaise
  • 1 tablespoon hot sauce
  • 1 pinch black pepper

DIRECTIONS

  • Peel, devein, and finely chop shrimp, leaving a few chunks.
  • In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well.
  • Fold in shrimp and panko bread crumbs.
  • Form into 4 patties or you could make appetizer size if desired.
  • Heat about 4 tablespoons of olive oil and a little butter in a skillet over medium heat, add patties in brown for about 4-5 minutes per side until nice and golden brown.
  • Patties can also be placed under the broiler and cooked for about 8 minutes per side.
  • Drain on paper napkin.
  • To prepare hot mayo, mix all ingredients together and serve on top of patties.
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Best of Restaurants: Seafood

Suzanne StrengthLeave a comment

Seafood dishes remind me of vacation.  We always go somewhere near a beach and the first thing we do is hit our favorite seafood places.  Here are my favorite dishes, some are even inland!

Seafood Risotto from Standard Oyster Company in Hickory, NC

Bouillabaisse Marseillaise at Aix en Provence in Charlotte

Fried Soft Shell Crab from WP Kitchen + Bar in Charlotte

Crispy Oysters at Kindred in Davidson, NC

Raw Oysters at Steamboat Grill 30A

Rock Shrimp at Wasabi in Asheville, NC

Buffalo Shrimp at Big Daddy’s in Mooresville, NC

Fried Crab Claws at The Back Porch in Destin, FL

The Lobster Roll at Lobster Dogs Food Truck in Mooresville

Snapper with summer vegetables and roasted red pepper vinaigrette from Halcyon in Charlotte

Shrimp with Cornbread from Bistro La Bon in Charlotte, NC

Cast Iron NC Trout from Haberdish in Charlotte

Broiled Flounder from Capt’n Pete’s in Lincolnton, NC

Crispy-Skin Organic Salmon by Circa 1922 in Wilmington, NC

Crispy Calamari from Jeffrey’s in Mooresville

Chicken Fried Oysters from Table 31 in Mooresville

Scallops from Barrel and Fork in Cornelius

Scallops and a Crabcake from the McNinch House in Charlotte, NC

Halibut from Choplin’s

Baked oysters with chorizo from Dogwood: A Southern Table in Charlotte

Spatchcocked Branzino and Steamed Oysters from Supperland in Charlotte

HEARTH ROASTED WHOLE TROUT from The Foundry in Denver

Blackened Redfish Oscar from Chillfire Grill in Denver, NC

Charred Oysters from The Crunkleton in Charlotte

Fried Catfish filets and Fried Crab Claws at Bright Star in Bessemer, AL

Grilled Grouper with Crab Argula Salad atop Parmesan Risotto from Firefly in Panama City Beach

Crawfish Etoufee Mac at The Perfect Pig in Santa Rosa Beach, Florida

Alabama · Black Mountain · Charlotte · Cornelius · Denver · Gastonia · Huntersville · Mooresville · Panama City Beach FL · Raleigh

Best of Restaurants: Asian

Suzanne StrengthLeave a comment

Mary Ashley makes sure I get plenty of opportunities to eat Asian food.  She wears me out on it.  Upside is that I know where all of the good spots are 🙂

Pink Volcano Roll at Joe’s Asian Grill in Mooresville, NC

Crunchy Roll from Jia Asian Fusion in Gastonia, NC

The “Prime Time” Filet and Lobster Roll at The Cowfish in Charlotte, NC

Dumplings & Tom Yum Noodle Bowl at Kung Foo Noodle in Huntersville, NC

&

Spicy Crab Roll from Sake Sushi

Pad Krapraw & Chu Chee at Thai House in Cornelius

&

Ginger and Garlic Miso Ramen at Ramen Soul in Mooresville, NC

Chicken Hibachi at Hasaki Grill in Charlotte, NC

Crab Rangoon Roll at Monsoon in Mooresville

Thai Tea at the Thai House in Cornelius, NC

Hot & Sour Soup at Kung Foo Noodle in Huntersville, NC

Sushi Salad at Japan in Denver

Lil Bastard Roll from Pisces Sushi Bar and Lounge-Lake Norman in Mooresville

Bang Bang Shrimp Roll at Sushi O in Raleigh

Veggie Spring Rolls at Barrel and Fork in Cornelius

Kei Krob at Phoenix Thai in Mooresville

Crab Fried Rice from The Goodyear House in Charlotte

Basil Chicken from Rai Lay Thai in Charlotte

Crunchy California Poke Bowl at Be Em Asian in Charlotte

Taro Bubble Tea from Pho NC in Cornelius

Soy-Glazed Spare Ribs from Seoul Food Meat Company in Charlotte

Pork Belly Bun at CO in Charlotte

Chicken with lemongrass (Com Ga Nuong Xa), Com Bo Nuong Xa (Beef Skewers) & Spring Rolls at Lang Van in Charlotte

Orange Chicken from The Cheesecake Factory in Charlotte, NC

Dim Sum from Surin West in Birmingham, Alabama

Crispy Fish from Oishi in Panama City Beach, FL

Recipe

Pan-Fried Shrimp With Creole Mayonnaise

Suzanne StrengthLeave a comment

These fried shrimp are so yummy!  They remind me of some I’ve had at Carabba’s.  They have an Italian flavor that would also be yummy on Shrimp Parmesan as well.

photo panfriedshrimpwithcreolemayo_zps330a4063.jpg

 

Pan-Fried Shrimp With Creole Mayonnaise

Ingredients

  • 2 1/4 ounces all-purpose flour (about 1/2 cup)
  • 1 1/4 teaspoons salt-free creole seasoning, divided
  • 1/8 teaspoon salt
  • 1/4 cup nonfat milk
  • 3/4 cup dry breadcrumbs
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 3 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce

 

directions

  1. Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.

  2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.

  3. Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.

Recipe

Roasted Lemon Garlic Herb Shrimp

Suzanne StrengthLeave a comment

We love shrimp.  So, here’s another shrimp recipe.  Hope you love it as much as I do.  Serves 2

photo RoastedLemonGarlicHerbShrimp3_zpse510fd2d-1.jpg

Roasted Lemon Garlic Herb Shrimp

Ingredients

  • 1/3 cup olive oil
  • 1 lemon, zested then half cut into thin slices and other half into wedges
  • 3 -4 fresh thyme sprigs, leaves removed
  • kosher salt and fresh black pepper
  • spaghetti or pasta, couscous or rice, for serving
  • 1 lb fresh shrimp, medium-sized, deveined with tails off
  • 5 garlic cloves, minced

directions

  1. Preheat oven to 400 degrees F.

  2. In a 9×13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper.

  3. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.

  4. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture.

  5. Bake for 8-10 more minutes or until shrimp turn pink and start to curl.

  6. Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

 

 

Recipe

Garlic Shrimp

Suzanne StrengthLeave a comment

Seafood is my passion.  I love it, LOVE IT.  I need to cook it more often, but it does intimidate me at times.  This recipe is simple and delicious.  Not low calorie, but 2 out of 3 ain’t bad.

Garlic Shrimp

Ingredients

  • 8 fresh Texas toast thick bread, slices
  • 5 tablespoons olive oil, divided
  • 1 1/2 lbs peeled large raw shrimp (2 0/25 count)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 4 fresh thyme sprigs
  • 2 tablespoons jarred minced garlic
  • 2 tablespoons minced shallots or 2 tablespoons sweet onions
  • 1/3 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley Garnish
  • lemon zest

Garlic Shrimp
Garlic Shrimp

directions

  • Preheat grill to 300° to 350° (medium) heat. Drizzle 1 side of bread slices with 3 tablespoons olive oil. Grill bread slices 1 to 2 minutes or until toasted. Cut bread slices into triangles. Place on a serving platter.

  • Devein shrimp, if desired. Season shrimp with salt and pepper. Melt butter with remaining 2 tablespoons olive oil in a large skillet over medium-high heat; add shrimp, thyme, and next 2 ingredients, and sauté 2 to 3 minutes or just until shrimp turn pink. Add lemon juice and parsley. Serve immediately over grilled bread. Garnish, if desired.

Source: Southern Living