Fresh Tomato Shrimp Pasta

Serves 4

INGREDIENTS:

8 ounces dry pasta of choice [cooked al dente’]

3 cloves garlic

1/2 onion, diced

2 tablespoons olive oil

2 TB butter

1/4 cup red wine of choice

4 medium tomatoes, chopped

salt and pepper to taste

1 cup spinach leaves [optional- *because really 1 cup of fresh spinach equals about 2 bites per serving, so it's mostly for color]

1 pound cooked shrimp - peeled

and deveined

8 ounces fresh mozzarella or parmesan cheese, grated- *I use twice this, or 2 cups*

DIRECTIONS:

1.

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to box directions. Drain.

2.

In large skillet, add butter and olive olive, heat on medium-high until butter is mended, add onion and garlic to the pan. stir well. cook about 4 minutes stirring often, until onion is clear. Add wine.  cook, stirring often about 2 minutes. Add diced tomatoes, salt and pepper. Simmer for about 3-5 minutes, stirring occasionally.

3.

Mix in spinach until it wilts [1 minute], then stir in the shrimp. Cook until shrimp are pink [ 2-3 minutes]. Toss with pasta in a large serving bowl, and mix in mozzarella or parmesan cheese.

*Garnish with chopped fresh basil if desired.*

Creole Shrimp Scampi

Makes 3 or 4 servings

1 lb. large shrimp, peeled and deveined

4 TBSP butter, sliced 

1/4 cup olive oil

1/4 cup dry white wine

4 garlic cloves, minced 

Juice of 1/2 lemon [1 TBSP]
1/2 cup green onions, sliced 

1/2 cup fresh parsley, chopped [1 TBSP dried]

2 tsp. Cajun seasoning  [http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 ]

1 can diced tomatoes, drained

1/2 cup grated Parmesan cheese  [I use more like 1 full cup]

1/2 lb  pasta of choice- cooked according to package directions.

Season shrimp with Cajun seasoning. In large skillet on medium heat, add olive oil, butter  and wine, bring to simmer, add garlic. Saute the garlic for 5 minutes. Add the tomatoes, lemon juice, parsley, green onion and cook on medium heat for 6-8 minutes, stirring frequently. Add in shrimp, and toss until shrimp turn pink [about 3 or 4 minutes.] 

Top everything with Parmesan cheese, then simmer until cheese melts. Covering during the final stage helps cheese melt, but isn't necessary.

Serve over cooked pasta.

Sooo good!

Baked Parmesan Tilapia with Zucchini and Tomato

serves 4

1 lb tilapia fillets

2 medium zucchini sliced in quarters, or smaller

1 medium tomato diced or thin sliced

1/2 cup parmesan cheese [kind in the can]

1 tsp garlic powder

1/4 cup margarine of butter, melted

1/2 tsp salt

1/4 tsp Italian seasoning [3 parts oregano to 1 part thyme]

black pepper to taste

Some onion flakes or onion powder would be a nice addition too.

 Or with some Italian bread crumbs sprinkled on top.

*serve with lemon slices*

Ok, here's what I did: 

Grease [spray with Pam] 9X11 or larger baking dish

Rinse thawed tilapia filets, layer over bottom of dish

 Season tilapia lightly with salt, pepper, garlic powder, and good dusting of parmesan cheese.

Next layer zucchini and tomato over top of fish and season those with the same, going a little heavier on the salt and garlic powder, and adding a bit of Italian Seasoning.

Last, drizzle melted butter over the top of dish and bake at 325 for 30 minutes, uncovered.

 Wha-lah!

Chicken and Shrimp Penne Rustica

If you like Romano's Macaroni Grill Penne Rustica, this is for you.

*DISCLAIMER* This is NOT their original or even a copycat recipe. This is my own recipe that simply tastes like what you get at the restaurant.

Gratinata Sauce

3 tablespoons butter 

2 tablespoons minced garlic [1 tsp garlic powder]

1/4 cup marsala wine [or any good white wine, heck or none at all, it was good when I made it without too]

2 cups heavy cream  [I used 2 % milk]

1 cup freshly grated Parmesan cheese from Block

1/2 cup cream cheese 

1 cup chicken broth 

2 TBSP cornstarch , or 2 TBSP flour

1/2 teaspoons dried rosemary 

1/8 tsp [pinch] dried thyme 

1 pound penne rigate pasta, cooked 

12 large shrimp [or 1 lb], peeled and deveined 

2 large, skinless chicken breast fillets  [grilled or pan seared, and sliced thin]
1/2 cup red bell pepper, slided thin [I used fire roasted from a jar]

1/2 cup (about 2 ounces) thick-sliced smoked prosciutto, chopped [*didn't use it, didn't miss it*]

Topping

1 cup grated Parmesan cheese 

1 teaspoons paprika

1. Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown.
[* I used garlic powder and skipped that step.]

Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat.

3. Cook pasta following directions on the package. You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside.

4. Pound the thick end of your chicken breasts a bit with a kitchen mallet [side of hammer] to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper.  Pan sear the chicken for 2 minutes per side on medium-hi heat. If there is any pink in chicken when slicing, don't worry, there will be plenty of time for it to cook completely through in the oven.

5. Preheat oven to 400 degrees F. 

Grease  9X11 [ or similar size] casserole dish. Add all of pasta, top with sliced chicken, raw shrimp, and red pepper slices. Pour all of the sauce over the top.

Sprinkle with 1 cup grated Parmesan and dust top generously with paprika. [The Paprika is mostly for color].

Bake, uncovered, for 20 minutes. Then broil for 2 or 3 minutes --WATCH IT during this phase, bake until cheese starts to brown slightly. Remove immediately, and serve with hot, crusty Italian bread and a side of broccoli or spinach.

Feeds 4-6 adults.

Coconut Shrimp, Coconut Shrimp, Coconut, Coconut, Coconut Shrimp

I have a confession to make. I Love, with an almost embarrassing and unholy fervor, the Coconut Shrimp they serve at Outback. I have, in fact, been fantasizing about said shrimp for going on 3 days now. So, today I go grocery shopping and tomorrow I have THIS.
I will have to make 2 dozen, just for my husband and I, because I will, undoubtedly snarf down at least a dozen before we even make it to the table.
There. I have confessed. I feel so much better now. Thank you for understanding.

Batter:
1 egg
2/3 cup light tasting beer [or milk can be used]
1.5 teaspoon baking powder
1/2 tsp salt
1/2 cup all-purpose flour

Coating:

1/4 cup all-purpose flour

2 cups flaked coconut

1 Lb peeled shrimp [I prefer the tails off so I can pop those bad boys in my mouth and not have to worry about avoiding the shell of the tail or missing out on the bit of meat trapped inside]

3 cups oil for frying

Directions

1. In medium bowl, combine egg, 1/2 cup flour, beer [or milk] and baking powder. 
2. Place 1/4 cup flour and coconut in two separate bowls.**or put the flour in a large plastic baggie, toss all the shrimp in, shake to coat
3. Dredge shrimp in flour, shaking off excess. Dip in batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. [or place in the freezer for 15] Meanwhile, heat [2 inches deep] oil to med-hi [between #6 and 7 on my dial] to pan fry.
4. Fry shrimp in batches: cook for 2 or 3 minutes, or until golden brown. Using tongs or slotted spoon, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

**personal note: if you want to avoid the freezer/fridge wait time, simply let the batter set for about 20 minutes at the beginning of prep time before starting to coat the shrimp, then fry immediately after coating. [ I think fridge time is to allow batter and coconut to adhere better to the shrimp so little is lost in the grease.]


Dipping Sauce: [this is NOT the Outback sauce. I'm not a horseradish fan.]
1/2 cup orange marmalade
4 teaspoons rice wine vinegar— or lemon juice
crushed red pepper flakes to taste

Shrimp, Sausage, and Chicken Gumbo

 In honor of Mardi Gras here is my very first Gumbo [rice has already been stirred in], and aye-eeee, it's sho nuff de-licious!

serves 6
Ingredients:

1/4 cup oil or butter

1/4 cup flour

-----

1/2 pound Italian, Boudain, or Andouille sausage links, sliced [ I used Boudain, it's rice based and crumbles into the soup, which I, personally, like a lot]

1/2 pound skinless, boneless chicken breast - cubed or shredded

1 sweet red or green pepper, chopped

1 large onion, chopped

1 or 2 celery ribs, chopped

2 cloves garlic, crushed

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper [I just used a tiny dash]

3 cups chicken broth

1 large tomato, diced *optional*

1 bay leaf

1 pound uncooked shrimp, peeled and deveined

1 cup frozen sliced okra* optional*

2 or 3 cups cooked white or brown rice

Directions

1. In a Dutch oven, brown sausage and chicken. Remove with a slotted spoon and keep warm. 

2. Make roux**[see directions below], if you want it traditional—or simply add 2 TB butter or oil to pan and saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, bay leaf and meat mixture; bring to a boil. Reduce heat; cover and simmer for 30 minutes. If you like your gumbo thick, whisk in flour 1 TB at a time until thickened to desired consistency. [No more than 1/4 cup should be perfect.]

3. Stir in tomatoes and okra; cook for 15 minutes. Skim off any foam that floats to the top. Add in shrimp and cook additional 3-4 minutes until shrimp turn pink.

Serve over cooked rice with crusty bread!

**If presentation is super important, brown sausage links first before slicing.**
**I used Boudain Sausage and it's mixed with rice, so once you slice it it crumbles into pieces-- this I actually LIKED as it then wonderfully permeated the entire stew. But just a word to the wise for those who like to keep their sausage in bite sized chunks- Boudain is not the sausage for you.**

**For traditional roux based Gumbo: Start the gumbo by making your roux. Use a heavy skillet and stir together flour and oil/ butter until it is a cocoa brown and thick, smooth consistency. I've heard it recommended you use a wooden spoon, but I can't say why except maybe to protect the surface of the pan. I did, just to be on the safe side.
** Cook on medium heat, stirring almost constantly--will take about 10-15 minutes depending on the color you want the roux. Mine took about 10 minutes and was a nice deep toffee color--not chocolate brown. The darker the color the deeper and nuttier the base of your sauce will taste. For me, Toffee color was just right.*

Once it's your desired color you will want to start adding some broth to the skillet to thin your roux, then pour the it into the big pot [I just started with the pot I was going to cook the gumbo in--why dirty two pots??]. Stir like a madman [I used a whisk]. Add rest of chicken broth, stir some more until there are no clumps.

Pan Seared Lemon Tilapia over Spinach Parmesan Pasta

Servings: 4

INGREDIENTS:

1/2 pound pasta of choice 1.5 cups thawed frozen spinach  4 tilapia fillets For the Fish: 2 TB light Olive oil 2 tablespoons lemon juice 1/2 tsp dried thyme 1/2 tsp dried oregano sprinkling of garlic powder salt and ground black pepper [to taste] *paprika for garnish* For the pasta: 2- 4 TB butter, or margarine 1.5 cups freshly grated Parmesan cheese [from block] 1 tsp chicken bouillon granules 1 tsp garlic powder 1/2 tsp thyme 1/3 cup powdered parmesan, or 3 tb flour [for thickening] 1.5 cups milk Prep the Spinach: To 1.5 cups of thawed spinach I added: 1/2 tsp salt  1 TB lemon juice 1/2 tsp powdered onion, or 1 TB dried, minced

DIRECTIONS:

	Cook pasta in a large sauce pot as directed, drain. Return to sauce pan. For sauce: I use a medium microwave safe bowl,  but you can use a medium sauce pan over medium heat too. Add 2 TB Butter, milk and flour or powdered parmesan cheese, and salt or chicken bouillon. Heat for 2-3 minutes in microwave unti; hot but not boiling. Add freshly grated parmesan. Stir well and heat additional 1 or 2 minutes. Stir until smooth and thoroughly combined. Add to cooked, drained pasta. Stir well.
	Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, thyme, salt, garlic, paprika, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 3 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside. Put spinach in microwave safe bowl and heat until thawed. Once completely thawed , don't drain, just add, onion powder, salt, and Italian seasoning then stir to incorporate.
	Divide the spinach between plates, cover with pasta and sauce, then top with a tilapia fillet.

Cajun Shrimp Scampi Po-Boy Sandwich

serves 4

1 1/2 pounds large shrimp, peeled and deveined
2-3 tsp Emeril's original Essence [or your favorite Cajun seasoning]
4 cloves garlic, minced or crushed
4 tablespoons butter
2 tablespoons olive oil
3/4 cup white wine
3 TBSP fresh lemon juice
1/2 teaspoon worcestershire sauce
1/4 cup chopped green onions- 2 whole green onions  [you can substitute a bit of white onion for this]
2 TBSP chopped fresh parsley, [or 2 tsp dried]
1.5 tsp basil
1.5 cup finely grated parmesan cheese- FRESHLY grated from block
1/2 cup Panko bread crumbs


1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise- or hollowed out baguette


In a large saucepan, melt butter with olive oil, saute garlic and green onion until tender. 
Add salt, seasonings, lemon juice, pepper, wine and parsley, then add shrimp and cook until colored pink. 
The Panko crumbs are used to thicken, so stir in a little at a time until desired sauce thickness is reached. 
I also added a bit more Parmesan to shrimp sauce, as well as on top-- but I'm a cheese addict, so do as you will...


Spoon over slightly hollowed out and lightly toasted [at least the bottom] loaf of preference.

Panko Parmesan Crusted Tilapia

25 min | 5 min prep

SERVES 3 or 4 adults

5-6 tilapia fillets, depending on size
1/2 cup Panko breadcrumbs
1/2 sleeve crushed Ritz cracker
1/4 cup grated parmesan cheese
1-2 TB Emeril's original seasoning
2 TB lemon juice
4 TB melted butter or margarine


Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.

Combine Panko, Ritz, parmesan, Seasonings in small bowl with Butter, mixing well.

Spray baking dish with non-stick spray, arrange fish drizzle with lemon juice.

Then spoon equal amounts of crumb mixture on each and spread to cover whole surface of fish

Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired).

Shrimp Scampi

serves 2 or 3 over pasta
2 TB butter
2 TB Extra virgin Olive oil
3 cloves garlic, minced or crushed
1/2 pound shrimp, peeled and deveined
1/4 cup white wine
1 TB lemon juice
1/2 tsp salt
pepper to taste
2TB-1/4 cup Panko crumbs [ or abt 2 TB dry bread crumbs]]
2 Tsp dried Parsley
1 cup freshly grated Parmesan cheese [or roughy 1/2 cup dry kind in can]

In a large saucepan, melt butter with olive oil, saute garlic until tender. Add salt, lemon juice, pepper, wine and parsley, then add shrimp and cook until colored pink. The bread/Panko crumbs are used as thickening, so stir in a little at a time until desired thickness is reached. I also added about 1/2 cup of freshly grated Parmesan to shrimp sauce, as well as the rest added on top. [or just go ahead and toss it all in the sauce, don't be scared!]

Serve shrimp over pasta of choice, sprinkled generously with fresh grated Parmesan cheese.

**What I also like to do is double the sauce and add a thinly sliced large zucchini, or 2 cups of broccoli florets.
I cook the broccoli or zucchini about 5 minutes, covered,  in the wine, butter, oil, garlic, salt, and lemon juice before adding shrimp. Then add bread crumbs, once incorporated add the cheese and Parsley. Combine with pasta and serve with side of fresh Italian or French bread.

Shrimp Fra Diavolo

Ingredients

1/2 box spaghetti, angel hair, or linguine Pasta

3 TBSP extra virgin olive oil

3 cloves of garlic, lightly crushed

1 medium onion, diced

3 TBSP fresh parsley

1 tsp dried basil, or 3 TBSP fresh, chopped

1 lb fresh shrimp, peeled

1 cup white wine

Coarsely ground black pepper, to taste

 1 tsp sea salt

1/2 tsp dried oregano

1 (14.5oz) can diced tomatoes

crushed red pepper flakes, to taste

garnish with plenty of freshly grated Parmesan

  

Procedure

1. Heat a large skillet on medium high heat and add the oil and the garlic.
2. As soon as the garlic turns a light golden brown, add the white wine, salt, tomato, a teaspoon of parsley, basil, and pepper to taste. When sauce is well blended, toss in all of the thoroughly washed shrimp and simmer all together for 10 minutes. 
3. Cook pasta while sauce is simmering.
4. Finally, add cooked pasta to sauce and toss until well coated, or serve sauce and shrimp over cooked pasta.

Blackened Tilapia

4-6 Tilapia [1 lb]

2 TB. Paprika

2 tsp lemon pepper [mine has salt added it]

1 tsp garlic powder

1/2 tsp black pepper

1 tsp. dried, crushed oregano

1 tsp. onion powder

1 tsp. dried thyme
1/2 tsp sage

 2-3 TB butter, melted

1 lemon, quartered

Directions:

1. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
2. Over high heat, add butter to skillet, and heat until hot.
3. Cook fillets for about 3 minutes per side, or until fish is opaque and can be flaked with a fork.
4. Remove from the pan.
5. Pour pan juices over them and squeeze lemon juice all over.

Prep Time: 30 mins

Total Time: 36 mins

Shrimp Scampi Florentine [with Spinach]

Shrimp Scampi Florentine [with Spinach]
*Serves 2*
Ingredients:

•   2 TB butter, 1 TB Olive oil
•   3 cloves minced garlic, or 1 tsp garlic powder
•  1/2 tsp salt
•  1/8 teaspoon ground black pepper
•  1/2 cup [freshly] grated Parmesan cheese
•  1 TB lemon juice
•  1 cup thawed frozen spinach-- or this would be great with asparagus
• 1/2 pound shrimp, peeled and deveined

Directions:
 Ok, don't expect complicated here.

I tossed everything in the skillet at one time, sauteed for about 5 minutes. Served with  French bread.

**If you want to  go with serving it over pasta then you need to double up  on the first 6 ingredients and the shrimp and add a half cup of white wine [and about 3 TB of bread crumbs, if desired].

Italian Crab Pasta Salad

Crab Pasta Salad

1 12oz pkg. garden rotini pasta

1 Lb Imitation crab meat, cubed

1 green [or red] pepper, diced

2 Large ripe, tomatoes, diced

Florets from 1 head of broccoli

1 can black olives, drained

1/2 cup grated parmesan/romano cheese

2/3 bottle of Italian Salad dressing [**Newman's Own Italian is the best I've tasted with this salad. Flavor-FULL without being overwhelming**--use 2/3 a bottle]

Optional (but DELICIOUS): 1 cup favorite mayonnaise

1 small cucumber, diced

Cook pasta in salted water. Rinse with cold water to cool. Toss in everything , stir well. 

Store covered in refrigerator.

Jambalaya- Shrimp and Sausage

 Jambalaya
1 lb. Italian sausage
1 large onion, chopped
1 red pepper *optional*
1 green pepper
1 or 2 stalks celery sliced small
3 cloves garlic, minced, or 1 tsp. garlic powder
1 generous TBSP. Mrs.Dash Table Blend seasoning— or my homemade Cajun seasoning (http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 )
1 tsp. basil
1 (28 ounce) can crushed tomatoes [If you don't like it as "tomatoey"tasting use diced tomatoes as pictured]
2 beef boullion cubes
2 cups water
1 cup uncooked long-grain white rice
1 pound fresh or frozen raw shrimp, shelled and deveined
generous shake of Worchestershire sauce [ about 2-3 TB]


To make:
Brown sausage. Peel off casings before cooking, this way the flavor of the sausage blends throughout the stew and really enhances the flavor.
Remove sausage temporarily but don’t drain sausage fat--instead use it to brown peppers and onion for about 5 minutes on medium heat. Add sausage back into pot, add tomatoes, water, everything but shrimp. Simmer covered for about 30 minutes [until rice is fluffy] then toss in shrimp and tbsp of dried parsley. Cook uncovered for 10 minutes until shrimp is done [the clear parts turn bright white] stirring occasionally.

This contains shrimp, ground Italian sausage. and shredded chicken

OPTIONS:
**other recipes call for Keilbalsa [sp?] sausage, ham or chicken to be added in whatever combination suits your palate.

Feeds 4-6, prep and cook time total less than 1 hour.