Crispy Asian Lemon Shrimp

Landon is a huge fan of two things in life: shrimp and Asian flavors. It's funny... the kid will NOT taste mac and cheese, refuses all pasta (except at daycare- apparently they make it better than me...), won't touch a grilled cheese sandwich... but housed a platter of spiced wontons in an Asian glaze, eats a whole pint of chicken and broccoli (hold the broccoli.. too green), etc. When I made this I had him in mind and of course it was a hit. I bought a two pound box of frozen breaded shrimp at Costco and I have enjoyed trying to make different sauces to make the shrimp more exciting. This one was a hit. It was subtle but flavorful. I used frozen green beans because it's all I had, but I highly suggest fresh. I think that would have helped. A meal we all eat= success!

Source: Stephanie Cooks Original

Ingredients:
1 pound frozen breaded shrimp, cooked according to package directions
2 tsp olive oil
1 clove garlic, minced
Juice of half a lemon
1 tbsp soy sauce
2 tsp honey
2 tsp teriyaki sauce
1/8 tsp black pepper
2 cups cooked green beans

Directions:
1- Cook shrimp according the package and set aside.
2- Meanwhile, in a skillet heat the oil and add the garlic, stirring well.
3- Add the remaining ingredients (except the green beans) to the skillet and heat over medium-high heat until the sauce comes together and comes to a low boil.
4- It will thicken quickly so add the shrimp to the glaze, allow to coat, then flip. Add the green beans and lightly stir the shrimp and green beans in the sauce. It will be very lightly sauced.
5- Top with sesame seeds, if desired.
6- Serve hot.

Crunchy Honey BBQ Shrimp

I'm the first to admit that I'm not above shortcuts in the kitchen. I love to cook but I hate dirtying 5,000 dishes so I often use shortcuts that allow me to take the semi-homemade approach to cooking. To some that makes me a bad food blogger, but to this working mom it makes me a genius.

Landon is a huge fan of shrimp. He will eat them just about anyway he's presented with them, but he definitely loves them breaded. One day at Costco I bought a two pound box of Seapak frozen breaded shrimp and it has been residing in my freezer ever since. I've been desperate to clear out some stuff in my freezer so I decided to whip up a "glaze"of a sauce for the shrimp and all I can say is YUM. This was a total winner in our house! Considering I still have a ton of these shrimp in the freezer I am sure I'll be making them again. Soon.

Source: Stephanie Cooks Original

Ingredients:
3/4-1 pound breaded shrimp (homemade or frozen- your choice)
4 tbsp honey
4 tbsp BBQ sauce
Sesame seeds
Dried parsley

Directions:
1- Cook the shrimp until they are almost done. Remove them from the oven.
2- In a small bowl combine the honey and BBQ sauce.
3- Using a brush, brush the sauce onto the shrimp. Return to the oven for 2 minutes.
4- Remove from the oven again, flipping the shrimp and brushing the sauce on the other side. Return to the oven for 2 minutes.
5- Sprinkle with parsley and sesame seeds. Serve hot.

Firecracker Shrimp

Ever since my first bite of bang bang shrimp I've been a huge fan of the crisp, creamy, spicy, shrimp. Recently it seems like many restaurants are coming up with their own version of this famous shrimp dish. John and I took Landon to Houlihan's recently and I got their firecracker shrimp appetizer as my meal and was obsessed. It was similar to Bonefish Grill's bang bang shrimp but it had a deeper flavor and was less creamy. I have no idea what was in it, but I was a fan!

I decided to try my hand at replicating it at home. I searched online to see if there was a version floating around out there but there wasn't. That's ok... I can handle a challenge! I started with a similar base of flavors as bang bang shrimp but then added a few additional ingredients. We loved this! It's a quick and easy dinner because I used the sauce with frozen butterflied shrimp, so all I had to do was coat the premade shrimp with the homemade sauce. John and I were obsessed with this dinner. So much so that I can assure you I'll be making it again- soon!

Source: Stephanie Cooks Original

Ingredients:
1 box frozen butterflied shrimp
2 tbsp mayo
4 tbsp red Thai sweet chili sauce
1 tsp sriracha
1 tsp teriyaki sauce
1 tsp honey
Green onion
Black/white sesame seeds (you can use just one of the other)

Directions:
1- Cook the shrimp according to packaging directions.
2- Meanwhile, combine the sauce ingredients in a small bowl. Mix well. When shrimp are done, remove from the oven.
3- Using a spoon, spoon the sauce evenly over the cooked shrimp, rubbing into the shrimp. Bake an additional 2 minutes.
4- Remove from the oven. Top with green onion and sesame seeds.

Hibachi Shrimp

If I go out for hibachi once a year, it's a lot. I do enjoy it but it's just rarely on my radar. I should go more now because I know Landon would love the whole experience... maybe I'll add that to my to-do list! When I do go I always order hibachi chicken and shrimp. My absolute favorite part of the meal is the shrimp. I love how they are somewhat crisp on the outside from cooking over a high heat and caramelizing in the soy sauce. Yum.

When I was deciding what I wanted for dinner recently I knew I really needed to use up some shrimp I had in the freezer but wasn't in the mood for any of my usual meals. I decided to try my hand at hibachi  style shrimp and all I can say is yum... totally and completely delicious. This is the easiest meal, coming together in five minutes flat, but the flavor is remarkable. John and I were both huge fans of this! My only regret was making so little shrimp, I could have eaten a ton more!

Source: Stephanie Cooks Original

Ingredients:
2 tsp butter, softened
1/2 tsp garlic salt
1/4 tsp onion powder
1/2 pound shrimp, peeled and deveined
1-2 tbsp soy sauce

Directions:
1- Combine the butter, garlic salt, and onion powder. Mash it well until the seasonings are well incorporated.
2- Add the butter to a skillet. Turn the heat up to high.
3- Add the shrimp. Allow to turn pink, flipping, and allowing to cook another minute.
4- Add the soy sauce, stir. Allow to cook and crisp around the shrimp, stirring again at a minute. You do not want the sauce to be drippy, it's best if it's all absorbed/coating the shrimp.

Sweet and Spicy Grilled Shrimp

This is the last meal I made on my grill before my BRAND NEW GRILL died. Sigh. We have been loving our grill this summer but after 7-8 uses it conked out. I still have to call the manufacturer and see what they can do for us since it's really brand new. As I was waiting for the grill to heat to grill these shrimp I realized it just wasn't getting hot enough. Luckily the plan was shrimp, which don't require much heat or grill time. Had it been a steak I was intending to make I guess the meal would have had to be scratched, but shrimp are so quick cooking!

This marinade was delicious. The combo of ingredients is weird, but the flavor is fabulous. I had stumbled upon this recipe on All Recipes and decided to heavily (like, very heavily) modify it. The flavor combo was slightly smokey, slightly sweet, and full of flavor. Give it a try, we loved it!

Source: Stephanie Cooks original, inspired by All Recipes

Ingredients:

1 tbsp olive oil

1 tbsp ranch

1 tsp crushed garlic

1 tsp sriracha

1 tbsp worschershire sauce 

1 tbsp brown sugar

1/2 pound peeled and deveined shrimp

Salt and pepper

Directions:

1- Combine the first six marinade ingredients in a zipper bag or bowl. Stir well.

2- Season shrimp with salt and pepper. Toss into the marinade. Allow to sit at least one hour, up to 12.

3- When ready to cook, slide shrimp into metal or pre-soaked wooden skewers. 

4- Heat over medium-high heat on the grill, about 2-3 minutes per side.

Shrimp Caprese

This meal here is one of those meals that looks impressive, tastes impressive, but is so easy that it's almost embarrassing to share the recipe because it's just that simple. But, simple and delicious are seriously the best combinations when it comes to cooking. When I first saw this recipe the photo in the original post (linked below) just wowed me. It looked so amazingly delicious and I knew I needed it. This recipe created a delicious meal that both John and I were thrilled with. Best of all it came together in under 10 minutes. You can't top that!

Source: Slightly adapted from The Way To His Heart

Ingredients:

1 tsp olive oil
14 large shrimp
1 Tbsp pesto
8 grape tomatoes, cut in half
2 oz fresh mozzarella, cut into cubes

Parsley, fresh or dried

1-Add the oil to the skillet and heat over medium heat. Add the shrimp and cook about 2-3 minutes, until lightly pink.

2-Add all of the other ingredients to a large saute pan on medium-high heat. Stir to spread the melting cheese. 

3-Cook for about 2-4 minutes, just until the tomatoes are tender and the mozzarella is nice and creamy. Transfer to a plate, top with parsley.

Shrimp & Asparagus Pasta

Landon was born almost 9 months ago and since then I've been working to lose the baby weight. When I got pregnant I was in the best shape I had been in... ever... and now I'm... not. I'm sure most moms can relate to that little dilema, right? Ever since I had him people would say, "It took 9 months to put it on, it's take 9 months to take it off!" Well... here we are... and it's not all off. Most, but not all. So I'm back to Weight Watchers, my trusty friend. Weight Watchers never lets me down when I'm trying to lose a few pounds. If you do WW be prepared to see some great WW recipes coming your way. And if you don't, fear not, I can assure you taste always comes first in my book!

This pasta dish was excellent. It was very easy to prepare, light, featured summer produce, and was delicious. John and I were both fans! Give it a shot and use up some of those last-of-summer tomatoes.

Source: Skinny Taste

4 servings

Ingredients:

1 bunch asparagus, tough ends removed, quartered
1 tbsp olive oil
6-8 ripe plum tomatoes, diced
2 cloves garlic, thinly sliced
12 oz large shrimp, peeled and deviened
3/4 cup fat free chicken broth
salt and fresh pepper
1/2 tsp herbs de Provence
1/2 tsp red pepper flakes
8 oz pasta, high fiber or low carb

Directions:

1- Heat a large skillet on high heat. Season shrimp with salt and pepper. When skillet is hot, spray with oil and add shrimp. Cook shrimp about 2 minutes in each side until almost cooked through and remove from the pan. Set aside.
2- Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn. Add tomatoes and season with salt and pepper. Simmer about 20 minutes, until tomatoes are tender. 

3- Add broth and stir. Add asparagus, salt, pepper and herbs. Cover and simmer for 10 minutes on medium low heat.
4- While sauce is simmering, boil salted water and cook pasta until desired tenderness.Drain when done.
5- After sauce simmers 10 minutes, add shrimp to sauce to finish cooking, about 1 minutes (Do not overcook or shrimp will get tough). Add pasta to the sauce and toss well.

9 WW points plus for 1 1/2 cups

Chicken and Shrimp Scampi Bake

This is the dinner that almost didn't happen. As in I called John and said, "Do you want pizza or sandwiches tonight? I think I'm ordering in... this dinner looks like it's not working out." He told me to persevere (he's quite the cheerleader) so I listened... and I triumphed. Victoriously. Because for real, this is GOOOOOOOOOOOOOD. Yes, all caps, extra "o"s, good. But let's rewind to why I thought it wouldn't work. For starters I used too much liquid (don't worry- the recipe is modified so you won't have the same issue). Due to the liquid surplus it took forever for the rice to absorb it all. I then got somewhat impatient (me???) and threw the shrimp in too early. On top of that I realized my panko mixture had soy protein in it (Landon's allergic to soy) and had to toss my breading and start again with a soyless breading. After all of this I was seriously envisioning a pizza on the couch. But I didn't give up. I let it keep going. I stopped checking every five minutes and grunting when it still looked like gross rice soup. And eventually... eventually it worked. And when it worked, boy did it work.

I took the first taste of the rice and I said, "Even if the shrimp and chicken are horrible I can live on this rice." John came in and stole some rice and we both agreed it was a party in our tummy- so yummy, so yummy! (If you don't get that reference you don't have a young child at home- but believe me, you're not missing much.) This dinner ended up being really special. It had so many layers of flavor and it felt like a fancy dinner, when really the oven does all the work!

Source: Stephanie Cooks Original

Ingredients:
6 ounces chicken, diced into bite sized pieces
1/2 tsp paprika
1/2 tsp parsley
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 cup rice
2 cup chicken broth
8-10 large shrimp, peeled and deveined, tail removed
2 tbsp olive oil
1 clove garlic, crushed
3 tbsp butter, softened
1/3 cup breadcrumbs
Dried parsley

Directions:
1- Preheat the oven to 350.
2- In a small bowl combine the paprika, parsley, onion and garlic powder, salt and pepper. Stir well.
3- Press the chicken into the rub mixture and set aside.
4- In a medium sized baking dish pour in the dry rice. Top with the chicken. Cover with the 2 cups of chicken broth. Bake, covered, until the rice is almost fully cooked and the broth is almost completely absorbed, about 30-35 minutes.
5- Meanwhile, in a small bowl combine the shrimp, garlic, and oil. Pour the shrimp mixture over the rice mixture, being sure to evenly distribute the shrimp. Bake an additional 5-7 minutes, until the shrimp are almost completely cooked.
6- Meanwhile, in a small bowl combine the softened butter and breadcrumbs with a fork until the butter and crumbs create a crumble. Remove the dish from the oven, top with the crumb butter and a dash of dried parsley, and set under the broiler for about 2 minutes, until the butter is melted and the crumbs are golden. Keep a close eye on it.

Lemony Shrimp and Broccoli

I always have shrimp in my freezer. I buy the big bag of them from Costco and keep them there for days I just don't feel like cooking. After making spicy baked shrimp I became aware of the beauty that is oven baked shrimp. It's seriously the easiest method of preparation and results in delicious dinners in about 12 minutes...which is amazing if you ask me. I had seen a meal similar to this on Weight Watchers website and decided to go for it. I made it up as I went along but based it off my memory of the original. It was really tasty! I used frozen broccoli that I defrosted but you can certainly use freshly steamed broccoli.

Source: Stephanie Cooks Original, inspired by Weight Watchers

Ingredients:
1 tbsp olive oil
1 tbsp lemon juice
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper (to taste)
1/2 pound shrimp, raw, peeled, and deveined
2 cups broccoli, cooked (or defrosted if using frozen)
2 tbsp panko*
1 tbsp butter, melted*

Directions:
1- Combine the first 5 ingredients in a small bowl, stirring well.
2- Preheat the oven to 350.
3- In a baking dish layer the broccoli and shrimp. Pour the marinade over top.
4- Top with the panko. Pour the melted butter over top. Bake 10-12 minutes or until the shrimp are cooked through.

*DAIRY FREE SUBSTITUTES
Panko- check your brand, some have dairy
Butter- use 1 tbsp melted butter substitute (I used Smart Balance Light- the original is not dairy free but the light is)

Spicy Parmesan Shrimp Skillet

When I stumbled upon this recipe I was skeptical. The quantities of the liquid ingredients in the sauce were so minimal I was sure this would be dry and flavorless, so for weeks I just ignored the recipe and didn't make it. Yet, for some reason it kept popping up on my radar and I decided to just give it a go. I mean what's the worst that could happen? If it's dry I could just drown it in parmesan cheese and call it a day. (BTW, I seriously miss parmesan cheese... I think of all the dairy things I can't eat parm is the hardest.)

I have to tell you this was not in one bit lacking. The sauce lightly coated the pasta and it was unreal. There was so much flavor packed into so little liquid. John and I were both raving about it! The spice was subtle but enough to give it a great deep flavor. Next time I'd add some broccoli to it, you know for some color and health benefits... if you're into that sorta thing ::wink wink::.

Source: How Sweet It Is

Ingredients:
1 pound raw peeled and deveined shrimp
1/3 cup olive oil
1/4 cup parmesan cheese
4 cloves garlic, minced
2 tsp brown sugar
2 tsp soy sauce
1/2 tsp red pepper flakes
1/2 pound pasta

Directions:
1- In a large bag combine the oil, cheese, garlic, sugar, soy sauce, and red pepper flakes. Add the shrimp and marinade 2-4 hours.
2- Cook the pasta according to packaging directions. Meanwhile, in a large skillet add the contents of the shrimp bag, shrimp and marinade, and cook over medium heat until shrimp are cooked. Toss the pasta in and combine. Top with additional parmesan, if desired.

Cajun Shrimp Pasta

I've raved about Pinterest before, but I just can't get enough of it. I have found so many amazing recipes through Pinterest, it's unreal. I'm at this point in my cooking "career" that I can look at a recipe and instantly know if we'll love it or not. I know how flavors combine, I know in general how one ingredient will affect another, and in general I know before I even make a recipe if it'll work. When I saw this recipe it was originally called "crispy shrimp pasta" and it seemed pretty good. I knew we'd like it with a few small modifications and I was very right. This pasta was just awesome. The cajun seasoning really complimented the cream sauce. The whole time I was eating it I kept saying, "John this is super good, right? You like it, right? Don't you love it?" Needless to say John was so annoyed with me by the end of the meal also was a fan. I can't wait to make this again.

Source: Adapted from Kevin and Amanda

Ingredients:

1/2 pound fettuccine

1/2 pound raw shrimp, peeled and deveined

1/2 tsp salt

1/2 tsp pepper

2 tbsp flour

1 tbsp olive oil

1 1/4 cup chicken broth

1/2 cup heavy cream

1/2 tsp cajun seasoning

2 cups broccoli florets, cooked

Directions:

1- Cook pasta according to packaging directions.

2- In a bowl combine the shrimp with the salt and pepper, tossing well to coat. Add the flour, one tablespoon at a time, stirring well in between to evenly coat the shrimp.

3- Melt the butter and oil in a large skillet. Once hot, add the shrimp, cooking on both sides until cooked through and the breading is crisp. Remove from the skillet, keeping hot.

4- Pour the broth into the skillet. Allow it to come to a boil, then reduce heat and continue cooking for 5 minutes over medium heat.

5- Add the cream and cajun seasoning, stirring well. Add the pasta and broccoli to the skillet, stirring well to coat. Return the shrimp to the skillet and toss well.

Bacon Shrimp Risotto

I'm baaacckkkkk! I'm going to try my best to post regularly but if I miss a day here and there while I adjust to motherhood please be patient with me. I'm amazed how much I missed cooking/blogging. I made dinner after he was one week old and typed up this post shortly after. I just needed a bit of a return to normalcy amongst all the newness of a newborn. It doesn't hurt that he is an amazing baby so far (knock on wood!) and is very easy going!

So onto the food! I really find risotto to be such a versatile and delicious dish. It's almost like pasta- a solid base that you can build upon. What's better than cheesy rice? Oh.. I know... cheesy rice with bacon! Yeaaah... that's better! I can't even remember when I made this because it was weeks ago, I know I was very pregnant and cursed myself for taking on a dish that took so much time, but the end results were to die for. I loved the combination of the shrimp with the cheesy rice and the contrast of the crisp salty bacon. This meal is perfect when paired with a nice green salad. You can't go wrong here!

Source: Adapted from How Sweet It Is

Ingredients:
4 slices bacon, chopped
1 cup arborio rice
1 clove garlic
3-4 cups chicken broth, heated
6 ounces shrimp, kept warm (cooked)*
1 cup fresh shredded pecorino romano OR parmesan cheese
1 tbsp dried parsley
Salt/pepper

Directions:
1-In a large skillet cook the bacon. Remove the bacon and all except about 1 tbsp of the bacon drippings.
2- Add the garlic and rice to the skillet. Stir and cook until the rice is lightly toasted. Begin adding broth to the skillet, 1 cup at a time, and heating over low/medium heat until the liquid is all absorbed, stirring frequently. Then add more broth, continuing the process until all the liquid is absorbed and the rice is cooked.
3- Remove the rice from the heat, stir in the cheese and parsley. Season with salt and pepper. Mix in the cook shrimped and half the bacon.
4- Top the risotto with the remaining bacon when serving.

*I cooked my shrimp in the bacon drippings after seasoning them with garlic powder/onion powder/salt/ and pepper. I then removed the shrimp and drained the bacon with the exception of 1 tbsp as stated in step 1. You can also use precooked shrimp if you desire, in that case just add them warm.

Spicy Baked Shrimp

If you follow my facebook page you saw me raving about a shrimp recipe I made this week. This here is that recipe. I even went so far on facebook to say it was my favorite shrimp recipe... I think I'll stand by that. Now, typically I'll make a recipe and some time will pass before it shows up on the blog, but this was just too good to wait.

First of all, why don't I typically bake shrimp? It's so easy! I always cook them in a skillet, but this was a nice alternative. Then, add to it that the sauce was delicious- unbelievable delicious actually. My friend Natalie said it sounds like a New Orleans BBQ sauce- I trust her when it comes to food, but I have no background knowledge on that so it might be quite similar. What I will tell you is we didn't find this spicy at all, but it was very flavorful. The best part is dipping your bread in the sauce- we killed off a whole loaf (a small loaf... don't judge...). Make this. We will be having this often.

Source: Slightly adapted from Eat My Charlotte, originally from Bon Appetit

Serves 2

Ingredients:
1/4 cup olive oil
1 tbsp cajun OR Creole seasoning
2 tbsp fresh lemon juice
1/2 tsp dried parsley
1 tbsp honey
1 tbsp soy sauce
1/2 pound shrimp

Fresh crusty bread

Directions:
1- Combine the first six ingredients in a square oven safe dish. Stir well. Add the shrimp, toss well.
2- Refrigerate 1 hour.
3- Preheat the oven to 450. Bake for 10 minutes, stirring once while cooking.
4- Serve with crusty bread for dipping.

Shrimp Scampi

I've made shrimp scampi several times before and blogged it. You could find the recipes here (I love this one), or here, or here, or even here! Needless to say I'm not "new" to shrimp scampi. However I rarely make it the same way... sometimes I use lemon, or white wine, or even just a ton of garlic and oil. Depends on my mood. This time though I felt like I finally found the way I love it. I wasn't even planning to blog it but after I tasted the sauce and realized I found my go-to way, I decided I need to share. It was so well seasoned, the sauce perfectly coated the pasta, and I was in heaven. I think from now on this will be my version of shrimp scampi, with the exception of the lemon pepper one I posted first- I still love that one too. One thing I'll try next time though is adding a cube of chicken bullion to the broth, my friend Natalie swears by adding that to her scampi and I'm interested in seeing how that works. 

Source: Stephanie Cooks Original

Ingredients:
1/3 box of angel hair pasta
1 1/2 tbsp olive oil
2 large cloves garlic, minced
1/2 pound shrimp, peeled and deveined
3/4 cup chicken broth
1 tsp. Italian seasonings
3 tbsp. butter
2 tbsp. half and half
Salt and pepper to taste
Parmesan cheese

Directions:
1- Prepare pasta according to packaging directions.
2- In a large skillet heat the oil. Add the garlic and stir constantly, until fragrant, about 2 minutes. Add the shrimp and chicken broth until the broth is boiling and the shrimp are cooked. Stir in the Italian seasonings, butter, half and half. Lower the heat and stir frequently. Season with salt and pepper.
3- Remove the shrimp and set aside. Add the pasta to the pan of sauce and toss. Turn the heat up until the sauce begins to thicken around the pasta. Add the shrimp back in, toss to coat, and serve with parmesan cheese.

Bacon-Wrapped Shrimp with Basil Garlic Stuffing

How's THAT for a mouthful of a title?

In about 2.5 months I'll be having a baby, my first child, and I seriously can't wait. When I'm not cooking or blogging I'm staring at his ultrasound pictures (see below!) and looking at the stuff in his nursery... I just feel so overwhelmed with excitement. Yet, with that excitement comes fear. What if he doesn't like me? What if I never sleep again? What will I EAT when I'm so exhausted I can't stand? Yes... all of those thoughts have honestly passed through my head at one point or another in this process. I've decided the one I can control is the eating- so I plan to fully stock my freezer in preparation for those first few weeks.

However, my freezer is currently jam packed with junk that needs to get used to make room. So before I can even worry about making freezer meals I need to eat the contents of my freezer. Enter this dinner. I had half a pound of bacon in the freezer and half a pound of shrimp... so I googled and discovered this amazing recipe. It was decadent and sinful, it felt like we were being naughty because the flavors were so rich and amazing. This would make for an incredible appetizer, or an extremely indulgent dinner. Either way the flavors all work together and it's outrageous. I went light on the BBQ sauce because I wanted the other flavors to shine and it was perfect.

Oh, and since I mentioned ultrasound pics before I have to share a couple of my baby. If you don't like that sorta thing I'm sorry, but I can't get enough of my bean.

Source: Adapted from Coastal Living via My Recipes

Ingredients:
1/2 pound large shrimp, peeled and deveined, tails on
2-3 tbsp. fresh chopped basil
3 tbsp freshly grated parmesan cheese
1/2 pound thin bacon
2 tbsp fruit based BBQ sauce, or regular BBQ sauce

Directions:
1- In a large skillet cook the bacon until it's about 3/4 of the way cooked, but not crisp. Remove from skillet and set to dry on paper towel.
2- Butterfly each shrimp by cutting most of the way through the back of the shrimp, from the base to the tip.
3- Stuff each shrimp with a pinch of basil and a pinch of cheese. Press shrimp closed. Wrap in bacon (I used about 1/2 a piece per shrimp, you can use a full piece if you want them really bacon-y).
4- Lay on a greased cookie sheet or in a oven safe dish. Lightly brush the BBQ sauce over the tops of the shrimp.
5- Bake at 400 for 8-10 minutes, until shrimp are cooked and bacon is browned.

Spice-Rubbed Shrimp with Spaghetti Salsa Verde

Wow, that title is quite the mouthful, no?

When  I saw this recipe (which was originally made with chicken) pop up on two of my favorite blogs, Taste of Home Cooking and Cassie Craves, I knew I needed to make it. See- these two blogs post simple, reliable recipes that use everyday ingredients. They both update their blogs so often that I can't keep up, but believe me I greatly appreciate it. With that said, when they both made this and both loved it I knew I needed to try it.

I really liked how it was a pasta dish with a Mexican flare instead of the traditional Italian pasta dish. I had all of the ingredients on hand except the sour cream which made this super practical and easy. It came together with ease and tasted amazing. The shrimp were so delicious I would consider making them again with or without the pasta! They were just that good. Overall a winner in our house and I can see this making another appearance in the Stephanie Cooks kitchen.

Source: Slightly adapted from A Taste of Home Cooking

Ingredients:
1 pound spaghetti or angel hair pasta
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon coarse grind black pepper
1 pound large shrimp, peeled and deveined
4 tablespoons extra virgin olive oil, divided
1 finely chopped white onion
1 tablespoon minced garlic
1 cup salsa verde
1 14.5-ounce can petite diced tomatoes
1/2 cup sour cream


Directions:
1- Cook pasta according to package directions and drain. Set aside.
2- Place chili powder, smoked paprika, cumin, garlic powder, salt and pepper into a small bowl, stirring to combine. 
3- Pat the shrimp dry, then place in the spices and rub into both sides. 
4- Heat 2 tablespoons oil in a large, oven-safe pot over medium heat. Add shrimp and cook until pink on both sides, about 3-4 minutes each side. 
5- Remove from pan and cover with foil until ready to serve.
6- In the now-empty skillet, heat 2 tablespoons oil over medium heat. Add onions and garlic, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, and sour cream, stirring to combine. Just before serving add cooled pasta to the sauce and stir to combine. Top with the shrimp.

Bang Bang Shrimp

Howdy, friends! It is sweltering in NJ this week. We are way over 90 degrees each day with high humidity and a high heat index. The kicker? The doctor wants me to avoid heat since my pregnancy is causing some insane asthma. Can I ask you how one avoids HEAT when it feels over 100 degrees each day? Hmm... well, I haven't figured it out yet! The one thing I did figure out was I am not turning on my oven, not under any circumstances. I've been making many dinners on the stovetop and this was one.

John and I love bang bang shrimp from Bonefish Grill. Love. I am pretty anti chain restaurants but I make an exception for Bonefish, particularly for these shrimp. The other day the craving was strong and I decided to make them. Since they are extremely unhealthy I paired it with a simple green salad and called it a meal. We were both happy- this was a definite crowd pleaser. I will make it again next time I have company for an appetizer, it's so tasty and pretty similar to the classic from Bonefish.

Source: Adapted from Chef Mommy

Ingredients:

1 pound shrimp, raw, peeled, and deveined (I used jumbo, I'd suggest medium)

Sauce:
1/2 cup mayo
4-5 tsp. chili garlic sauce
1 tsp. granulated sugar
1 tsp. rice vinegar

Egg mixture:
1 egg
1 cup milk

Breading:
1/2 cup flour
1/2 cup panko
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder

1 cup vegetable oil

Directions:
1- In a small bowl mix all of the sauce ingredients together and set aside, covered.
2- In a shallow bowl mix the egg and milk, set aside. In a separate dish combine the breading ingredients and stir well to combine.
3- Dip the shrimp in the breading, followed by egg, and than back in the breading. Set on a plate. Continue until all shrimp are coated. Refrigerate for 30 minutes.
4- Meanwhile heat the oil in a nonstick skillet. Once hot, add 6-7 shrimp at a time until golden on one side, slip. Once both sides are golden remove and place on paper towel to dry.
5- Add a few shrimp at a time to a mixing bowl with some sauce. Once coated, remove and add more shrimp/sauce. (I found using a soft rubber mixing spoon worked best to coat without pulling off the breading).
6- Serve hot on a bead of lettuce, top with green onion if desired.

Sweet & Spicy Asian Dipping Sauce

I have the world's smallest freezer. For real, I think I do. I have to make a decision between ice cream or ice. I can't have both. And I'll let you guess which one often wins... Needless to say I can't keep many things in the freezer at once and often need to do "clean outs" where I make meals revolving around what's in there. The other day as I was digging through my tiny, non-existent freezer I found a bag of Thai vegetable gyoza from Trader Joe's that were hogging up too much room. I decided to make them, along with some form of shrimp. Being lazy (or um... creative? More likely lazy...) I wanted to use one sauce for both. I found this and it was awesome. You can use this as a dipping sauce for gyoza or even egg rolls. I thickened some up by pouring it in a pan over high heat and used it to coat shrimp. It would be great with chicken, shrimp, or even scallops. Overall very versatile and very tasty. You can also adjust the heat level by adding more or less chili sauce!

Source: Adapted from Food.com

Ingredients:

2 tbsp. low sodium soy sauce
3 tbsp. rice wine vinegar
1 tbsp. Asian chili sauce
1 tbsp. sugar
Sesame seeds or chopped scallions for garnish, optional

Directions:
1- Combine all ingredients in a bowl, stirring well until sugar is dissolved.

Shrimp Pesto Crostini

I had a culinary scare a few months ago where I thought I might be lactose intolerant. I was so horrified at the prospect of giving up dairy that I dealt with pain and agony, quietly eating my cheese, and ignoring the fact that my body was mad. I luckily realized it wasn't a dairy allergy, because truly the thought of a life without cheese was too much for me to handle! I have always had a thing for cheese, no cheese platter is safe if I'm in the room. Not to mention the fact that I seem to add cheese to every recipe I make.

When the people at Wisconsin Cheese asked me to create an original recipe for them, I was thrilled. I couldn't wait to get in the kitchen and get to work with a new cheese recipe. However, I was concerned... I mean, I live in New Jersey, how am I supposed to find Wisconsin Brand Cheese? After a quick search through their website I realized I use some of their cheese brands daily! And it certainly wasn't challenging to find at all.

I created a simple spring appetizer using my two favorite Italian cheeses- Parmesan and mozzarella. This came together very quickly and was extremely delicious. I was thrilled with the end results and I can't wait to make this again. This is great to make for company- it required minimal work but it looks delicious and impressive! 

Source: Stephanie Cooks Original

Ingredients:

Italian bread, sliced into 3/4 inch slices

Olive oil

Wisconsin Brand Parmesan cheese, freshly grated

Pesto sauce 

Tomato slices (1 per crustini)

Wisconsin Brand fresh mozzarella cheese (1 slice per crustini)

Large shrimp, peeled and deveined (2 per crustini)

Salt

Pepper

Directions:

1- Preheat the oven to 350. 

2- Slice the Italian bread into as many slices as desired.

3- Using a pastry brush, brush a thin layer of olive oil over each crustini. Top with a sprinkle of parmesan cheese, about 1/2 tsp per crustini.

4- Bake until the bread is lightly golden, about 4-7 minutes. Remove from the oven and set aside.

5- Meanwhile, toss the shrimp with pesto (about 1 tsp per 2 shrimp) and season with salt and pepper. Toss well. Grill on an indoor grill pan, outdoor grill, or simply sautee in a skillet until cooked through. Remove from the heat and set aside, keeping hot.

6- Top each crustini with about 1 tpsb of pesto. Top with a tomato slice and a piece of mozzarella cheese. Place it back in the oven until the cheese softens, about 5-7 minutes.

7- Place two shrimp atop each crustini. Serve hot.

Shrimp Creole

I have a confession. Ok, maybe a few. And they all involve the fact that my husband works in NYC, has unpredictable hours, and often leaves me home alone at dinner time. Ok, here goes...

1- I don't cook for myself. I just don't.
2- If for some reason I do cook for myself I make pasta with jarred sauce. Because I'm cool like that.
3- I can eat pasta with jarred sauce 5 times a week. But I don't. Clearly.
4- I prefer to get take out for myself when John's working late.
5- I prefer to eat things that John snubs when he works late... and these things typically are fried. Because John is suddenly too good for anything fried. ::Sigh::

However, recently John found out at 5 he was working late. It followed the predictable pattern of him telling me he'd be out around 6. Come six he said maybe closer to 9. Hmm... so... what to do for dinner? I already had the shrimp defrosted to make this recipe so I decided to actually cook dinner for myself! A real meal! That didn't come from a jar! After I got over the initial shock and accepted that I was actually going to undertake this task I whipped this up. It was awesome. And extremely spicy. It could be the fact that I added wayyyyy more hot sauce than the recipe called for... yeah... that might be part of the reason. Regardless of the spice (which I loved) this recipe was a winner. The flavor was vibrant and really powerful.  John even enjoyed it the next day for lunch... but don't get any ideas... I don't plan to make cooking for myself a habit. ::wink wink::

Source: Adapted from Skinny Taste

(I cut this in half and it was perfect for two people!)

Ingredients:
2 tsp. olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
14 ounce can fire roasted tomatoes
8 oz tomato sauce
1/4 tsp. cajun seasoning
1/4 tsp. cayenne pepper
1 pound shrimp, peeled and deveined
2 tsp. Worcestershire sauce
2-4 tsp. hot sauce
1 medium scallion, sliced
Salt to taste

Directions:
1- In a medium pan heat the oil. Add the onion, bell pepper, and garlic. Saute until soft, about 5-10 minutes.
2- Add the tomatoes, tomato sauce, cajun seasoning, and cayenne pepper. Bring to a boil. Cover, and reduce the heat for 20 minutes.
3- Add the shrimp, Worcestershire sauce, and hot sauce. Stir well. Cook 5-6 minutes, or until the shrimp are cooked though. Season with salt to taste.
4- Add chopped scallion and serve hot.