Posts Tagged ‘shrimp’

  • Hot Artichoke Pesto Crab Dip

    Date: 2014.04.14 | Category: recipes | Response: 0

    I brought an appetizer to a dinner a few nights ago and decided to make something from what I have on hand… I came up with this recipe using spinach and artichoke dip as my inspiration- and it is YUMMY!

    Hot Artichoke Pesto Crab Dip

    1 8 oz pkg cream cheese or neufchâtel- room temp
    1/4 cup 3 pepper mayonnaise
    1/2 cup prepared pesto (we use the large jar from Costco)
    1 can artichoke hearts- cut into small pieces
    1 can real crab meat
    1/4 cup grated parmesan cheese + more to sprinkle on top

    Mix all ingredients, pour into a baking dish (I used an 8×6 8 cup pyrex) and bake at 350° for 20 minutes or until hot and bubbly.  Serve with crackers or bread.

    I’m seriously such a bad blogger- I snapped this picture before I baked it, but forgot to take another one when it came out all beautiful… just imagine it!

    Leftovers?  We ended up with about half of the dip leftover, so the next night I tossed it with some half and half, diced shrimp and whole grain spaghetti noodles, then baked it for 20 minutes.  Also yummy!

  • Creamy Pesto Pasta with Chicken or Shrimp

    Date: 2012.01.19 | Category: recipes | Response: 2

    I love pesto.  I do not love the price of pesto at the grocery store, nor do I grow my own basil to make pesto at home.  Costco, however, sells a huge jar of pesto at a great price.  Yum!  I came up with this recipe and it is now a regular family staple.  Somehow it has gained mythic status with Chris’ kid’s at school- they all rave about it too.  I’m not really sure how that happened, but I’ll take whatever glory I can get, even if it is from a bunch of middle school students!  Perhaps even more so because aren’t kids that age supposed to be picky eaters?

    Creamy Pesto Pasta

    1 box whole grain rotini or penne
    8 oz pesto
    8 oz alfredo sauce
    1 cup cooked and cubed chicken or 2 cups cooked and prepared shrimp
    Parmesan cheese to taste

    Boil pasta.   Add other ingredients.  Eat!

    yum!

  • Shrimp and Mango Skewers

    Date: 2011.08.15 | Category: recipes | Response: 1

    I saw this recipe in the August edition of Good Housekeeping and suspected that I could easily alter it for our family’s tastes (the original had curry which we don’t love).  All four of us love shrimp and mango, and the finished meal did not disappoint.  Here’s our version-

    3 tsp lime juice
    1 cup light sour cream
    1/4 tsp salt
    1/4 tsp pepper
    1 cup couscous (we used brown rice, but I think couscous would be even better)
    5 oz baby spinach
    1 pound shelled and deveined shrimp
    2 ripe mangoes, peeled and cut into 1 inch chunks

    Soak bamboo skewers in cold water for at least 30 minutes to prevent burning.
    Mix lime, sour cream and 1/4 tsp salt and 1/4 tsp pepper.
    Cook rice or couscous according to package directions.  Lay spinach on top, cover and let stand 5 minutes.
    Meanwhile, thread shrimp and mango chunks onto skewers.  Place half of the sour cream mixture in a separate bowl and brush over shrimp and mango.  Grill 5 to 7 minutes or just until shrimp turn opaque, turning over once.
    Toss spinach and couscous before serving.  Top couscous mixture with shrimp skewers and drizzle with reserved sour cream mixture.

    Yum!

  • Mediterranean Shrimp Skillet

    Date: 2011.04.22 | Category: recipes | Response: 5

    I found this recipe in the Feb/March issue of Taste of Home.  I actually cooked it according to the directions with no changes if you can believe that!

    8 oz angel hair pasta
    1 1/2 pounds medium shrimp
    1 1/2 tsp olive oil
    3 garlic cloves, minced
    1/4 tsp salt
    1/4 tsp pepper
    1 can chicken broth (divided)
    2 TBS lemon juice
    1 tsp basil (I used basil from one of those tubes from the produce section)
    2 tsp cornstarch
    4 cups fresh spinach
    1/2 cup feta cheese

    Cook pasta according to package directions.

    While pasta is cooking saute shrimp in oil until pink.  Add garlic, salt and pepper and cook 1 minute longer.  Set aside.

    In same skillet heat 1 cup broth, lemon juice and basil.  In a small bowl combine cornstarch and remaining broth- stir until smooth then add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add spinach and shrimp; cook until spinach is wilted.  Drain pasta and mix with shrimp mixture.  Serve with feta cheese and more basil.

    yum!

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