Good Food Every Day

Shrimp and Avocado Salad with Corn and Tomatoes
Total time: 30 mins Servings: 4
Storage: Refrigerate the shrimp for up to 2 days; the sauce for up to 4 days.

Ingredients

For the sauce
2 cups (2 1/2 ounces) packed fresh cilantro leaves and tender stems
2 scallions, coarsely chopped
2 serrano peppers, seeded and chopped
1/4 cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 clove garlic, coarsely chopped
1 teaspoon white vinegar
1/4 teaspoon fine salt, plus more to taste
Water, as needed

For the salad
2 ripe avocados (11 ounces total)
1 cup frozen corn kernels, defrosted and chilled
1 cup (6 ounces) grape tomatoes, quartered
2 tablespoons finely diced red onion
1 tablespoon fresh lime juice, plus more to taste
1/4 teaspoon fine salt, plus more to taste
1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count)

Steps

1. Make the sauce: In a blender, place the cilantro, scallions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and blend on low to combine, then increase to high and blend until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency. Taste, and season with additional salt, if needed. You should have a scant 1 cup.
2. Make the salad: Halve, pit and peel the avocados, and place the flesh of 1/2 an avocado onto each of the 4 serving plates; mash it with a fork. Top each with 1/4 cup each corn and tomatoes, and some of the red onion, then drizzle with the lime juice and sprinkle with salt.
3. Place 4 to 5 shrimp on top of each mound, then spoon the sauce over and serve.

Angel Hair Shrimp Bake
Total Time Prep: 25 min. Bake: 25 min. Makes 8 servings

Ingredients

1 package (9 ounces) refrigerated angel hair pasta
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 jar (16 ounces) chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 large eggs
1 cup half-and-half cream
1 cup plain yogurt
Chopped fresh parsley, optional


Directions

In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.

Hawaiian Beach Shrimp
prep: 15 mins cook: 5 mins additional: 1 hr total: 1 hr 20 mins Servings: 6 Yield: 12 skewers

Ingredients

2 tablespoons white sugar
2 tablespoons lemon pepper seasoning
1 tablespoon minced fresh parsley
2 tablespoons finely minced garlic
1 tablespoon oyster sauce
1 cup mayonnaise
2 pounds extra-large shrimp (16-20), peeled and deveined, tail left on
12 (10 inch) wooden skewers

Directions

Step 1 - In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
Step 2 - Preheat a grill for medium-high heat. Soak skewers in water.
Step 3 - Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.

Bang Bang Shrimp and Fried Avocado Tacos
Prep Time 25 minutes Cook Time 15 minutes Total Time 40 minutes Servings: 6

Ingredients

US Customary

Sauce
1/2 cup olive oil mayo
1/3 cup sweet Thai chili sauce, or to taste
3 teaspoons hot sauce
flaky sea salt
1 lime, zested + quartered

Tacos
1 pound shrimp, peeled and deveined
1/3 cup all-purpose flour, or use gluten-free
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup Panko breadcrumbs
3 tablespoons mixed white and black sesame seeds
1 egg, beaten
2 avocados, sliced
4 tablespoons avocado oil, or peanut oil, for cooking
12 warm tortillas, for serving
shredded cabbage and cilantro, for serving

– Metric

Sauce
108 g olive oil mayo
1/3 cup sweet Thai chili sauce, or to taste
3 teaspoons hot sauce
flaky sea salt
1 lime, zested + quartered

Tacos
453.59 g shrimp, peeled and deveined
41.67 g all-purpose flour, or use gluten-free
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
30 g Panko breadcrumbs
3 tablespoons mixed white and black sesame seeds
1 egg, beaten
2 avocados, sliced
4 tablespoons avocado oil, or peanut oil, for cooking
12 warm tortillas, for serving
shredded cabbage and cilantro, for serving

Instructions

1. To make the sauce. Combine mayo, chili sauce, hot sauce, and lime zest in a bowl. Season with salt.
2. To make the tacos. In a bowl, combine the flour, onion powder, and garlic powder. Dredge the shrimp through the flour to coat. Place on a plate.
3. In a bowl, combine the Panko and sesame seeds. Add the egg to another bowl. Toss the avocado slices with lime juice. Dip the avocado in the egg, then dredge through the Panko crumbs.
4. Heat 3 tablespoons oil in a large skillet over medium heat. Add the avocado slices, in batches if needed, and cook until golden, 1-2 minutes per side. Repeat with the remaining avocado. Season with salt.
5. In the same skillet, heat 1 tablespoon oil over high heat. Add the shrimp and sear until pink on both sides, 3-4 minutes. Remove from the heat and toss with half the sauce.
6. Stuff the greens/cilantro, fried avocado, and shrimp into the warmed tortillas. Serve with the remaining sauce.

COCONUT SHRIMP WITH MANGO COCONUT DIPPING SAUCE

INGREDIENTS:

FOR THE MANGO COCONUT DIPPING SAUCE:
1 mango, peeled, pitted and chopped
2 tablespoons shredded coconut
2 tablespoons coconut milk
2 teaspoons honey
Juice from 1/2 lime
Pinch of cayenne pepper

FOR THE COCONUT SHRIMP:
2 cups shredded coconut
1/2 cup panko bread crumbs
1/2 teaspoon cayenne pepper
2 large Eggs
1/4 cup cornstarch
1 1/2 pounds medium or large shrimp, peeled and deveined

DIRECTIONS:

To make the mango coconut dipping sauce, combine all of the ingredients for the sauce in a food processor. Process until smooth. Chill until ready to use.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the coconut, bread crumbs and cayenne pepper. In a small bowl, whisk the eggs. In a third bowl, add the cornstarch.
Dip the shrimp in the cornstarch until lightly coated, then dip in egg and then roll in the coconut mixture. Place the shrimp on the prepared baking sheet. Repeat with the remaining shrimp.
Bake for 15 to 20 minutes or until the shrimp are cooked though and the coconut is crispy and lightly golden brown. Serve immediately with the mango coconut dipping sauce.

Shrimp Scampi with Linguini
Total: 40 min Prep: 15 min Cook: 25 min Yield: 4 to 6 servings

Ingredients

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Cioppino-Mixed Green Salad
Total Time Prep: 20 min. + marinating Makes 10 servings

Ingredients

1 cup Italian salad dressing
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 cup dry white wine, optional
3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
2 cups lump crabmeat (about 10 ounces), drained
16 cups torn mixed salad greens
2 large tomatoes, seeded and coarsely chopped
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
1 large red onion, thinly sliced and separated into rings
1 can (6 ounces) pitted ripe olives, drained and quartered
6 hard-boiled large eggs, quartered lengthwise
Minced fresh parsley and lemon wedges, optional

Directions

In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts
2 cups: 285 calories, 17g fat (3g saturated fat), 190mg cholesterol, 888mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 18g protein.

Lobster Burgers w/Browned Butter Lemon Aioli + Basil Corn Salsa, Bacon ‘n’ Avocado.

INGREDIENTS

Burgers
1 pound fresh lobster meat (about 4 tails)
1/2 pound raw shrimp, peeled + deveined
1/3 cup Panko bread crumbs (use gluten free if needed)
1/4 shredded gruyere cheese
1 teaspoon lemon zest
1/4-1/2 teaspoon cayenne pepper
Pinch of salt and pepper
2 tablespoons butter
6 brioche or pretzel burger buns, toasted (use gluten free if needed)
6-8 slices cooked thick cut bacon
1 avocado, sliced

Browned Butter Lemon Aioli
2 tablespoons butter
1/2 cup mayo
1 tablespoon lemon juice
1-2 tablespoons sweet Thai chili sauce
1 small clove garlic, minced or grated
Pinch of cayenne
Pinch of salt and pepper
Basil Corn + Peach Salsa
2 ears grilled corn
1 peach, finely chopped
1/4 cup fresh basil, sliced or chopped
1 jalapeño, seeded + chopped
1 lemon, juiced
Pinch of salt

INSTRUCTIONS

Add lobster and shrimp meat to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the lobster and shrimp very finely with a sharp knife.
Remove and add the seafood to a bowl with the Panko bread crumbs, gruyere, lemon zest, cayenne, salt and pepper. Mix with a spoon until just combined. Form into 6 equally sized burgers. Place the burgers on a plate, cover and place in the fridge for 15-30 minutes.
Meanwhile make the aioli and salsa. In a heavy-bottomed sauce pan add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.
Meanwhile add the mayo, lemon juice, sweet Thai chili sauce, garlic, pinch of cayenne, salt and pepper to a medium sized bowl. Stir in the cooled brown butter and whisk until smooth and combined, cover and place in the fridge until ready to use.
To make the salsa cut the kernels off the grilled corn and add them to a medium size bowl. To the bowl add the peach, basil, jalapeño, lemon juice and a pinch of salt. Give everything a good toss. Store, covered in the fridge until ready to use.
When you are ready to eat, heat a large skillet over medium heat. Add 1 tablespoon butter and allow it to melt. Swirl the butter around the pan and add as many burgers as you can fit without crowding the pan. Cook the burgers for 5-8 minutes per side or until cooked through. Be gentle when flipping the burgers as they can break easier than your typical burger.
Spread the bottom of each toasted burger bun with as little or as much aioli as you wish. Add the burger patties, sliced avocado and bacon. Top that with the Basil Corn + Peach salsa. Add the top bun and dive in.

Paprika Shrimp and Green Bean Sauté
Prep Time: 30 min Serves: 6
Cook Time: 30 min Level: Easy

Ingredients:

4 cups green beans, trimmed (about 12 ounces)
3 tablespoons extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons paprika
1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
2 16-ounce cans large butter beans, or cannellini beans, rinsed
1/4 cup sherry vinegar, or red-wine vinegar
1/2 teaspoon salt
1/2 cup chopped fresh parsley, divided
Freshly ground pepper, to taste

Preparation:
1 Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
2 Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
3 Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Tips:
Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra-large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.

To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.

To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.