[grilled shrimp and scallop scampi on angel hair pasta]

This recipe is a little tricky the first time only due to handling so many pots in the kitchen at once with very time sensitive ingredients, like seafood.  Once you've made it once, it's easy to master.  The bacon can be replaced by prosciutto if you can find it.

sea salt

black pepper

1/2 pound of angel hair pasta

6 garlic cloves,minced

1/2 cup flat leaf parsley, chopped

1/4 cup extra virgin olive oil

about 16 shrimp, medium to large size, peeled, deveined, and tails removed

8 medium sized scallops

1 tsp red pepper flakes

1/2 cup dry white wine or sherry

juice of one lemon

4 Tbsp cold unsalted butter

4 pieces of bacon

4 green onions, thinly sliced

Parmesan, if desired

Perheat oven to 400 degrees.  Lay bacon strips in a pyrex pan and cook for 15 minutes, or until cooked through.  Remove from oven and set aside between paper towels to drain.

Bring a large pot of boiling water to a boil.

In a bowl, combine the garlic, parsley, salt, pepper and extra virgin olive oil.  Place half of the mixture with the shrimp and scallops and toss to coat evenly.  

Cook the pasta per the directions on the box by adding the pasta to the water along with some salt, cook until al dente (about 4 minutes).  Reserve 3 ladles of the water.  Drain the pasta and rinse with cold water to stop cooking.

Heat a skillet to medium high and add the shrimp and scallops once it's hot.  (If using a nonstick pan - no need to add more oil - the marinade has enough).  Cook for about 3 minutes on each side, or until the scallops are lightly browned and the shrimp is pink.  Once cooked, remove skillet from heat and set aside.  

In a large pan/skillet, add the reserved garlic mixture and the red pepper flakes and cook over medium high heat until fragrant (don't let the garlic brown).  Add the wine and cook for 2 minutes.  Add about 2 ladles of the reserved pasta water, and the juice from the lemon.  Cook for 2 minutes.  Turn off the heat and add the butter, stiring until it's melted.  Add the shrimp and scallops and toss to coat.  Add the onion and bacon and toss again.  Last, add the pasta and toss to warm up the pasta.  

Serves two generous servings.  Top with a little shredded Parmesan if desired.

[spicy shrimp scampi]

a variation on the chicken scampi

Sauce:

1 1/2 Tbsp butter

1 Tbsp minced white onion

1/8 cup minced garlic (4-6 cloves)

3/4 cup sherry (regular, not cooking sherry)

1/4 tsp salt

1/4 tsp Italian seasoning

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

1 jalapeno, sliced

1/2 cup heavy cream

1 1/2 cups (dry) shell shaped pasta

2 Tbsp olive oil

1/2 pound, peeled & deveined uncooked shrimp

1/4 cup all-purpose flour

1 green bell pepper, cut into bite-size strips

1/2 chopped white onion

Optional: freshly grated Parmesan cheese

Make Sauce: Melt butter in a pan over medium/low heat.  Add minced white onion and saute for 2 to 4 minutes or until the onion begins to brown.  Add the minced garlic and saute for 30 seconds.  Add wine, salt, Italian seasoning, red pepper flakes, and black pepper.  Bring to a simmer and simmer for 15 to 18 minutes or until the sauce has reduced to half.  Add jalapeno and cream and simmer uncovered for about 10 minutes.  Do not let mixture boil.

Bring water to a boil in a large pot.  Add the shell-shaped pasta and cook according to directions on the box  or until pasta is al dente.  Drain the pasta and rinse with cold water to keep it from continuing to cook.  

Preheat the 2 tablespoons of oil in a large skillet/sauce pan over medium heat.  Lightly pepper the shrimp, then coat with flour.  Shake excess flour from shrimp and add to hot pan.  Saute for 3 to 5 minutes on one side or until golden brown.  

When the shrimp is brown on one side, flip each of the pieces and move them to the side of the pan.  Add the sliced peppers and chopped onion to the center of the skillet.  Continue cooking the shrimp and vegetables for 4 to 6 minutes or until the shrimp is browned and the veggies begin to brown on the edges.  Pour the sauce over the shrimp and vegetables and add the cooked pasta.  Toss everything and continue to cook for a couple minutes.  Divide evenly between two plates and sprinkle with Parmesan (if using).

[super easy corn and shrimp chowder]

Serves 2 generous servings.  Serve with garlic bread.

3 ears corn, kernels cut off the cobs, cobs reserved

1 Tbsp unsalted butter

1/2 medium yellow onion, chopped

1 cup chicken broth

1/4 cup heavy cream

salt and pepper

1/2 pound large shrimp, peeled, deveined and cut into 1-inch pieces

2 green onions, white and green parts, chopped

4 strips bacon

Heat oven to 375 and place bacon on pyrex pan.  Cook for 20 minutes or until crisp.  Transfer to paper towels and let rest.  Chop and reserve.

Put the corn cobs in a large pot with just enough water to cover, (at least 5 cups).  Bring the cobs to a boil and boil for 20 minutes.  Discard the cobs and reserve 1 1/2 cups of corn-infused water.  

In a medium saucepan, melt the butter over medium heat.  Add the onion and cook, stirring occasionally until opaque and softened, about 5 minutes.  Add the corn kernels you cut from the cobs, chicken broth, cream and 1 1/2 cups of the corn water.  Season with salt and pepper to taste and bring to a boil.  Lower the heat and let simmer for about 10 minutes.  Add the shrimp and simmer until opaque, about 2 to 3 minutes.  

Ladle the chowder into soup bowls and garnish with the green onion and chopped bacon.  Enjoy!

[shrimp tacos]

These are so good...

1 lb medium shrimp: peeled, deveined and tails removed

3 garlic cloves, minced

1 tsp ground cumin

1/4 tsp chile powder

1/2 tsp ground pepper

1/2 tsp kosher salt

2 Tbsp olive oil

1/2 lime

Warm flour tortillas

Shredded Lettuce or Cabbage

Shredded Cheese (we use Colby Jack)

Sauce:

combine and reserve for serving - the amounts really depend on your taste - but is a must

2-3 large spoonfuls of Mayo 

A few shakes of Chipotle

Splash of milk to thin.

Shrimp:
In a large bowl combine the garlic, cumin, chile, pepper and salt.  Mix and add shrimp.  Stir until all shrimp are covered.  Cover bowl with saran wrap and let sit for 15 minutes.  

In a large skillet, heat the olive oil over medium high heat.  Once the oil is ready - add the shrimp and saute until pink (about 5-8 minutes).  Remove the skillet from the heat and then add the lime juice.  Stir shrimp and serve on tortillas with dollop or two of sauce, lettuce (or cabbage) and cheese.

[coconut shrimp with orange marmalade]

2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying

Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with rum as desired.

[beer-battered fried shrimp]

based on Paula Deen's recipe

1 cup beer (Pabst works especially well)
1 cup all-purpose flour
1/2 teaspoon salt
Oil, for frying (an inch is really all you need)
21 to 25 large shrimp, peeled with tails off

In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.

Preheat oil to 350 degrees F.

Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes or until golden brown. Drain shrimp on paper towels.