shrimp | My Meals are on Wheels

Grilled Shrimp Tacos w/ Sliced Papaya and Mango

April 26, 2013 at 5:07 PM | Posted in fruits, shrimp, tacos, vegetables | 2 Comments
Tags: Coriander, Honey, Lime (fruit), Marination, Shrimp, Tablespoon, Taco, Tortilla

Today’s Menu: Grilled Shrimp Tacos Sliced Papaya and Mango

Spent the morning with Dad at the rehab center. It was another sunny but cool day but they say in the 70′s for the weekend! For dinner a tasty and light meal; Grilled Shrimp Tacos. Instead of using the grill I used a cast iron grill pan. I also cut back on the recipe because I only made 3 Tacos, the recipe I listed below is for 6 Tacos.

To prepare the Shrimp you’ll need the following ingredients to make the Marinade; 1/4 cup Extra Virgin Olive Oil, 1/4 cup Lime Juice, 2 tablespoons chopped fresh Cilantro, 2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced, 1 tablespoon Honey, 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder, and 1/2 teaspoon Sea Salt. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.

Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately. The Shrimp came out incredible! The Marinade just gives it all kinds of flavor. You can use your own favorite Taco toppings, which is what I used. Very good recipe! I also had a small bowl of Sliced Mango and Sliced Papaya on the side. For dessert later a Jello Sugarless Dark Chocolate Pudding.

Grilled Shrimp Tacos
Ingredients

(Serves 6)

1/4 cup Extra Virgin Olive Oil
1/4 cup Lime Juice
2 tablespoons chopped fresh Cilantro
2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced
1 tablespoon Honey
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon Sea Salt
1 Small can of Sliced Black Olives
Diced Mango and Pineapple
Shredded Lettuce
1 pound Jumbo Shrimp (16 to 20 count), peeled and deveined
6 flour Tortillas (6-inch)
Directions

1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.
2. Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm.
3. Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink.
4. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately.

Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi

March 25, 2013 at 5:27 PM | Posted in Aunt Millie's, shrimp, Zatarain's | Leave a comment
Tags: cook, New Orleans, Pasta, Sea salt, Shrimp, Tostito, Zatarain, Zatarain’s New Orleans Style Pasta Dinner

Today’s Menu: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Whole Grain Bread

Rummaging around the freezer last night I found a bag of Kroger Brand Jumbo Shrimp. So for dinner I prepared Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Light Whole Grain Bread.

Using Zatarain’s New Orleans Style Pasta Dinner you can add Chicken, Pork, or Shrimp, but I always go with the Shrimp but I think some Blackened Chicken would be great with this also! I used the Jumbo size Shelled and Tailless Shrimp. I lightly heated the Shrimp for about 3 minutes per side and seasoned them with some Sea Salt, Ground Black Pepper and Zatarains Creole Seasoning. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 110 calories and 21 carbs. The added Shrimp was 120 calories and 0 carbs. I also had a couple of slices of Aunt Millie’s Light Whole Grain Bread. For a dessert/snack later some Tostito‘s Whole Grain Scoops along with Newman’s Own black Bean and Corn Salsa, which is my new favorite Salsa of choice.

Zatarain’s New Orleans Style Scampi Pasta Dinner Mix

Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.

Product Details

Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.

Directions

All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.

Nutrition Facts

Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories 110
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Iron 6%
Is or Contains Flavor
Niacin 8%
Riboflavin 40%
Thiamine 35%

http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx

Buffalo Sirloin and Buffalo Shrimp w/ Baked Potato

March 11, 2013 at 5:27 PM | Posted in bison, potatoes, Sea Salt, seafood, shrimp | Leave a comment
Tags: Black pepper, Buffalo Sirloin, Canola, Cayenne pepper, Great Range, Kroger, Kroger Wing Sauce, Sea salt, Shrimp

Today’s Menu: Buffalo Sirloin and Buffalo Shrimp w/ Baked Potato

Heavy, heavy rains since early last night, they even have posted a flood alert for the area. This weather is amazing through the Ohio Valley here! Cold and snowy to 60 degrees and sunny to rain and flooding in a matter of days. I wasn’t real sure on what to have for dinner so I dug into the freezer and found a Great Range Buffalo Sirloin Steak. So I had that and some unprepared Shrimp I had leftover from the other nights dinner to go with the Buffalo Sirloin.

So for my dinner tonight I prepared a Buffalo Sirloin along with Buffalo Shrimp and a Baked Potato. To prepare the Buffalo Sirloin I seasoned it with McCormick Grinder Steakhouse Seasoning. I pan fried it in Canola Oil about 4 minutes per side, to medium rare.

To prepare the Shrimp In a resealable plastic bag, I combined flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well. Rinse the Shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture. Then just fry the Shrimp on medium heat about 2 minutes per side. When done I put them in a large bowl that I had added Kroger Medium Wing Sauce to and shook until well covered with the Sauce. I love Shrimp any and all ways you can fix them! Love the heat on these. Served them with a side of Litehouse Bleu Cheese Dressing to dip them in. I also had a Baked Potato that I topped with Sea Salt and Ground Pepper along with I Can’t Believe It’s Not Butter. For dessert later tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.

Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls

March 9, 2013 at 6:47 PM | Posted in pasta, Sea Salt, seafood, shrimp | 3 Comments
Tags: Dinner, Fettuccine, Fettuccine Alfredo, Garlic, Parmigiano-Reggiano, Pasta, Sea salt, Shrimp

Today’s Menu: Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls

It was 50 degrees and sunny out today! It was nice to get outside for some fresh air and sunshine. Back on the inside for dinner tonight, Shrimp Fettuccine Alfredo w/ Garlic Knot Rolls.

I love Shrimp so why not jazz it up with some Alfredo Sauce and some Fettuccine! I used a 1 lb. bag of Kroger Brand Jumbo Shrimp, 1/2 jar of Newman’s Own Alfredo Pasta Sauce, Al Dente Egg Fettuccine, Sea Salt, Minced Garlic, Shredded Parmesan Cheese, Parsley, Blue Bonnet Light Stick Butter, and Garlic Knot Bread.

To prepare it I preheated my oven to 425 degrees for my Garlic Knot Bread, which will bake for about 6 – 7 minutes. Then cook the fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter and add Newman’s Own Alfredo Sauce. Drain Fettuccine; stir into pan. Stir in the Shrimp, Parm Cheese and Sea Salt; heat through. Sprinkle with the Parsley before serving along with the Garlic Knot Bread. I love Shrimp, I love Pasta, and I love this dish! The newman’s Own Alfredo Sauce is a quick and delicious way to make and serve the Sauce, and it’s only 90 calories and 3 carbs. This is the first time I’ve ued the Al Dente Egg Fettuccine, I picked a couple of bags of this up while at Jungle Jim’s Market the other day. Very easy to prepare; boil your water and add the pasta. Heat for 3 minutes and it’s ready and it’s 190 calories, 31 carbs, and 1 gram of fat. They came out delicious, I’ll be using this from now on when I need Fettucine. The recipe made 2 servings. For dessert/snack later some Ritz Whole Wheat Crackers topped with Philadelphia Reduced Fat cream Cheese.

Shrimp Fettuccine Alfredo

(Makes 2 Servings)

Ingredients
4 ounces uncooked fettuccine, al dente egg Fettuccine
1/4 pound cooked Jumbo Shrimp, peeled and deveined
1 Tbsp Blue Bonnet Light Stick Butter
1/3 cup grated Parmesan cheese
1/2 teaspoon Sea Salt
2 tablespoons minced fresh Parsley
1/2 Jar Newman’s Own Alfredo Sauce
Directions
Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter and add Newman’s Own Alfredo Sauce. Drain Fettuccine; stir into pan. Stir in the Shrimp, Cheese and Salt; heat through. Sprinkle with Parsley before serving.

al dente egg fettuccine

Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!

http://www.aldentepasta.com/product-categories/fettuccines/

Leftovers: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi

February 1, 2013 at 6:23 PM | Posted in shrimp, Zatarain's | Leave a comment
Tags: cook, Microwave oven, New Orleans, Ohio, Serving size, Shrimp, Walmart, Zatarain

Today’s Menu: Leftovers: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Hawaiian Style Rolls

My plan was to hit the market after breakfast but the weather delayed that up for me. It snowed only about 1″ but the wind was so bad that it was freezing it on the roads as soon as it the road. So needless to say we some of the World’s worst drivers in Ohio and if it snows or heavy rain you drive at your own risk! So I waited until the afternoon when the roads cleared up a bit and it was safer for a guy with one leg walking from the parking lot to the store. I went to Walmart and was lucky to find a spot to park and grab an electric cart go shop in. We are due for a larger snow along with some bitter cold weather over the weekend so as usual when snow is mentioned in our forecast everyone panics and hits the grocery store to stock up! This area here in Ohio is so funny to watch people panic just at the mention of SNOW!! Well anyway it me a while but I finally got back from shopping and just wasn’t in the mood to put a lot of effort into cooking tonight so it was leftovers to the rescue! So for dinner I warmed up the leftover Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi from last night’s dinner. It was just as good the second time around, thank goodness for leftovers! For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip free.

Zatarain’s New Orleans Style Scampi Pasta Dinner Mix

Product Details

Directions

Nutrition Facts

http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx

Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w….

January 31, 2013 at 6:31 PM | Posted in pasta, shrimp, Zatarain's | 1 Comment
Tags: cook, Home, New Orleans, Pasta, Serving size, Shrimp, Tostito, Zatarain

Today’s Menu: Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Hawaiian Style Rolls

Well everyone is feeling back to normal. The stomach virus ran its course and my parents are a lot better. I had been wanting some Shrimp and what better way to prepare them than by using them in Zatarain’s New Orleans Style Pasta Dinner Mix. The easy and delicious way to prepare Shrimp Scampi. So for dinner I prepared Zatarain’s New Orleans Style Pasta Dinner Shrimp Scampi w/ Aunt Millie’s Hawaiian Style Rolls.

You can add Chicken, Pork, or Shrimp, but I always go with the Shrimp but I think some Blackened Chicken would be great with this also! I used the Jumbo size Shelled and Tailless Shrimp. I boiled the Shrimp for about 4 minutes and seasoned it with Old Bay Seasoning. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 110 calories and 21 carbs. The added Shrimp was 120 calories and 0 carbs. I also had a couple of Aunt Millie’s Hawaiian Style Rolls left in the freezer that I baked to go with my Scampi. For a dessert/snack later some Tostito‘s Whole Grain Scoops along with Newman’s own black Bean and Corn Salsa, which is my new Salsa of choice.

Zatarain’s New Orleans Style Scampi Pasta Dinner Mix

Product Details

Directions

Nutrition Facts

http://www.zatarains.com/Products/Pasta-Dinner-Mixes/Scampi-Pasta-Dinner-Mix.aspx

Kitchen Hint of the Day!

January 31, 2013 at 12:35 PM | Posted in cooking, shrimp | Leave a comment
Tags: cook, Deveining, Fish and Seafood, Home, Olive oil, Shellfish, Shrimp, Wine tasting descriptors

Frozen shrimp can make for a quick and easy meal, but try to avoid shrimp that have been peeled and deveined before freezing, which usually causes a loss of texture and flavor.

Kitchen Hint of the Day!

January 30, 2013 at 11:25 AM | Posted in cooking, shrimp | Leave a comment
Tags: cook, Fish and Seafood, Home, Mixed, Shellfish, Shrimp, Soup, Soups and Stews

Shrimp are low in fat, delicious, and one of the most inexpensive kinds of shellfish you can buy. For the most tender shrimp, cool them down before cooking by either place them in the freezer for 10 – 15 minutes, or setting them in a bowl of ice water for 5 minutes. If your boiling them, drop them into boiling broth or court bouillon for one minute, and then turn off the heat and let stand for 10 minutes. Sauteed shrimp are done when they are firm and pink, in just 3 – 5 minutes. Grilled shrimp cook in about 7 minutes. No matter how you’re cooking them, shrimp cook fast! So make sure to keep a close eye on them. As soon as they turn pink, they’re done. (If they are already pink when you purchase them, they been cooked, and all you have to do is heat them up.) To make sure you don’t overheat shrimp, plunge them in cold water once they’ve turned pink to immediately stop the cooking process

Kitchen Hint of the Day!

January 30, 2013 at 10:49 AM | Posted in cooking, shrimp | Leave a comment
Tags: cook, Fish and Seafood, Home, Mixed, Shellfish, Shrimp, Soup, Soups and Stews

Kitchen Hint of the Day!

January 30, 2013 at 10:44 AM | Posted in cooking, shrimp | Leave a comment
Tags: cook, Fish and Seafood, Home, Mixed, Shellfish, Shrimp, Soup, Soups and Stews

Shrimp are low in fat, delicious, and one of the most inexpensive kinds of shellfish you can buy. For the most tender shrimp, cool them down before cooking by either place them in the freezer for 10 – 15 minutes, or setting them in a bowl of ice water for 5 minutes. If you’re boiling them, drop them into boiling broth or court bouillon for one minute, and then turn off the heat and let stand for 10 minutes. Sauteed shrimp are done when they are firm and pink, in just 3 – 5 minutes. Grilled shrimp cook in about 7 minutes. No matter how you’re cooking them, shrimp cook fast! So make sure to keep a close eye on them. As soon as they turn pink, they’re done. (If they are already pink when you purchase them, they been cooked, and all you have to do is heat them up.) To make sure you don’t overheat shrimp, plunge them in cold water once they’ve turned pink to immediately stop the cooking process