Cajun BBQ Shrimp

This spicy appetizer comes together quickly and can be doubled to serve a crowd. Be sure to serve this with crusty bread to dip in the sauce!

Cajun BBQ Shrimp

1/2 cup butter
1/4 cup vegetable oil
2 teaspoons black pepper
1 teaspoon powdered rosemary
2 teaspoons cajun seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1 teaspoon medium or hot paprika
1/4 teaspoon salt
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 pound large shrimp, peeled and deveined

Heat butter and oil together in a cast iron or heavy skillet over low heat until butter melts. Add spices and seasonings and simmer 3-4 minutes, stirring often. Add shrimp and cook 4-5 minutes, turning once, until shrimp is just cooked through. Be careful not to overcook. Serve with French bread. Serves 4 as an appetizer.

Spices and seasonings added to melted butter and oil

 

Mixture has simmered 3-4 minutes

 

Shrimp added to skillet

 

Shrimp is just cooked through and ready to serve

 

Served in a shallow bowl with French bread

Penne with Shrimp, Mushrooms and Tomatoes

Simple, yet decadent and elegant - this pasta is special enough for guests. Look for shrimp that are already deveined to make this recipe as easy as possible.

Penne with Shrimp, Mushrooms and Tomatoes

1 tablespoon olive oil
2 cups sliced mushrooms
1 small shallot, minced
1¼ cup dry white wine
2 Roma tomatoes, diced
1 cup heavy cream
8 ounces large shrimp, peeled, deveined and halved lengthwise
1 tablespoon chopped fresh parsley
¼ cup shredded Parmesan cheese, plus extra for garnish
salt and pepper, to taste
4 ounces penne pasta, cooked al dente and drained

Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until tender and edges are browned, about 6-8 minutes. Add shallot and cook 2 minutes, until softened. Add wine and tomatoes to the skillet and simmer until liquid is reduced to ½ cup, about 5 minutes. Stir in cream and bring to a simmer. Add shrimp, return mixture to a simmer, and cook until sauce has thickened, shrimp curls and is just cooked through, about 4 minutes. Stir in parsley and Parmesan, season with salt and pepper and simmer for an additional minute to thicken sauce. Serve sauce over pasta in warmed bowls and garnish with additional Parmesan. Serves 2.

Note shrimp at bottom right that are halved lengthwise

 

Mushrooms are cooked until edges are browned

 

Sauce ingredients simmer together

 

Sauce served over pasta and garnished with Parmesan

 

Baked Cod with Creamy Mustard Dill Sauce

Our recipe of the week, this dish comes together in minutes for an easy weeknight dinner.

Baked Cod with Creamy Mustard Dill Sauce

4 cod fillets, about 1-1/2 pounds
salt and pepper
3/4 cup sour cream
1/4 cup Dijon mustard
3 tablespoons chopped fresh dill
2 tablespoons minced red onion
1 tablespoon dry white wine
1/2 cup seasoned bread crumbs

Preheat oven to 425°. Grease an 8x11-inch baking dish.

Thaw cod if frozen and pat dry. Arrange fish in prepared baking dish in a single layer and sprinkle with salt and pepper. Combine sour cream, mustard, dill, onion and wine in a small bowl and mix well. Spread sauce evenly over fish and sprinkle with bread crumbs. Bake 15-18 minutes, until fish flakes easily when pressed and top is golden. Serves 4.

Leigh’s tip: substitute 2-3 teaspoons dried dill weed for the fresh dill.


Covered with sauce and crumbs and ready to bake

 

Out of the oven after about 18 minutes

 

Garnished with pan sauce and fresh dill

 

Shrimp and Asparagus Stir-Fry with Tangerine Sauce

Gayle Payton Walls was at The Cooking School last week as the instructor for "Dinner Everyday". The class enjoyed Beef and Broccoli Stir-Fry, Chicken with Poblano Sauce, Sweet n' Spicy Rubbed Salmon, Toasted Almond Orzo and Molten Chocolate Cakes.

During class, Gayle talked about another of her favorite recipes, Shrimp and Asparagus Stir-Fry with Tangerine Sauce. Gayle graciously agreed to send us the recipe for all to enjoy.

Shrimp and Asparagus Stir-Fry with Tangerine Sauce

Feel free to substitute your favorite veggies. I’m suggesting Asparagus because I’m looking forward to the season when asparagus is abundant and at its peak. Snow peas, broccoli, sugar snaps and carrots would be a great substitute for the asparagus. I encourage you to try this with fresh squeezed tangerine juice this time of year. You can purchase tangerine juice or substitute orange juice, but please opt for a natural fresh squeezed version.

1 pound peeled and deveined shrimp
1 tablespoon reduced sodium soy sauce
1 tablespoon Chinese rice wine (Shaoxing) or dry sherry
1 teaspoon cornstarch
½ teaspoon sugar
1/8 teaspoon white or black ground pepper
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 green onions, minced
¼ teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons peanut oil, divided
1 pound washed and trimmed asparagus, cut into 1-inch lengths

SAUCE:
1 ½ teaspoons tangerine zest
¾ cup tangerine juice
¼ cup Chinese rice wine or dry sherry
2 tablespoons low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
¼ teaspoon red pepper flakes

Toss the shrimp with the soy sauce, rice wine, cornstarch, sugar and pepper. Set aside to marinade with you prepare the rest of the ingredients. In a small bowl, combine the ginger, garlic, green onions, red pepper flakes and 1 teaspoon of the toasted sesame oil. Wash and trim the asparagus. Mix together the sauce ingredients.

Heat 1 ½ teaspoon peanut oil in a large (12-inch) not stick skillet over high heat. When hot add ½ of the shrimp, spreading out to a single layer. Do not stir and allow to cook until pink, approximately 1 minute. Turn and cook the second side of the shrimp for about 20-30 seconds or until almost cooked through, remove to a bowl and cover with foil to keep warm. Add 1 ½ teaspoons peanut oil and repeat with the second half of the shrimp. Transfer to the bowl with the rest of the shrimp. Heat remaining 1 tablespoon peanut oil. When hot add the asparagus, stirring constantly until crisp tender, about 2-5 minutes depending on the thickness of asparagus.

Clear the center of the skillet, add the ginger/garlic mixture to the clearing. With a spatula, stir and mash the mixture until fragrant, 30 seconds to one minute. Stir the garlic mixture into the asparagus, mixing well. Add the shrimp and any accumulated juices. Whisk the sauce to recombine and add the sauce to the skillet. Cook, stirring constantly for 1 minute or until the sauce is thickened.

Serve over rice. Serves 4.