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Shrimp Creole Recipe


Have you ever had that feeling of dread when you reach into the dark recesses of your cabinets only to find an empty space in place of that vital ingredient necessary for your meal? I had such a feeling a few weeks ago. Unfortunately, I did not discover the lacking ingredients (yes, multiple) until I was fully emerged in cooking the meal, already at the point of no return.

After a small mental tantrum, I pulled myself together and set to work finding and making substitutes.

Here is the link to the original recipe.

And here are the ingredients to our version, which, by the way, turned out to taste fantastic.

Ingredients:

2 tsp olive oil
1/2 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves of garlic, minced
2 cups tomato sauce
1 teaspoon of chili powder (I also sprinkled more haphazardly throughout the cooking process to our liking)
1/2 tsp. salad supreme seasoning
1 tbsp of all purpose flour
2 tbsp water
1/2 lb of large shrimp, peeled and deveined
2 tsp Soy sauce
1/4 jalapeno chopped finely
3 green onions chopped
2 tbsp parsley
1 tsp oregano
1 teaspoons salt
1 teaspoons garlic powder
2 teaspoons paprika
1/2 tsp. pepper
1 tbsp. lemon juice
1 c. white rice

*I know that seems like a lot of seasoning but it was in lieu of the Cajun seasoning which includes all of those ingredients and a few more.

Instructions:

Begin by preparing your rice. Follow instructions on bag.

Heat olive oil on medium heat and add onion, bell pepper, celery, and minced garlic. Once the vegetables are tender, add tomato sauce, soy sauce, and all seasonings. Bring to a boil, cover and reduce to a low heat. Simmer 15-20 minutes.

Lightly season shrimp with garlic, paprika, chili powder, and lemon juice. Warm 1 tbsp of olive oil in a separate pan and cook shrimp. Add shrimp to sauce. Cook 5 minutes.

Mix flour and water and add to tomato mixture. Cook 5 more minutes.

Add chopped green onions. Taste, taste, taste! Adjust any seasonings necessary to fit your preference.

Serve over rice and enjoy!


Parties and Paella


Jack and I flew out West (California) last week to help celebrate three momentous events: grandparents 50th wedding anniversary, aunt and uncle’s 25th anniversary, and uncle’s 50th birthday

In the middle of the party, the grandparents decided to surprise the guests by throwing a second wedding and renewing their vows. It was a beautiful day full of friends, family, and lots and lots of food.

[![](jekyll_uploads/2011/06/cali-2011-076-575x431.jpg "paella closeup")](http://www.sweetpeonies.com/2011/06/parties-and-paella/cali-2011-076/) Paella Closeup

Other ingredients for this spectacular bash: 200 guests, 300 BBQ Oysters, 3 roasted pigs, 1 giant pan of paella, 4 bands,  and lots and lots of appetizers

I thought you all might enjoy pictures of the beautiful paella dish. For those of you who may not be familiar with this dish, I will attempt to explain.

Paella is a type of Spanish rice dish, associated with the region of Valencia. Paella can take on many forms with many different combinations of ingredients which may or may not contain the following:

chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers

The essential spice is saffron, which also turns the rice a golden color.

What I believe is most intriguing about paella is the way in which it must be cooked. Paella is cooked in a giant flat pan over an open fire. The meat is browned first on a higher heat and later reduced to simmer the rice.

Our paella included clams, sausage, chicken, rice, asparagus, red peppers, and much more.

[![](jekyll_uploads/2011/06/cali-2011-075-575x431.jpg "Paella Pan")](http://www.sweetpeonies.com/2011/06/parties-and-paella/cali-2011-075/) Large Paella Pan

The final pictures are absolutely beautiful and reinforce my belief that beautiful looking food is the key to wonderful tasting food.


Vegetable Shrimp Soup


I absolutely love shrimp. I could eat shrimp every single day and never tire of it. So, the other night, I decided to experiment with a make-shift shrimp soup. I was pleasantly surprised with the result. This recipe will feed 4 individuals 1 cup apiece.

Ingredients:

30 deveined shrimp without tail
1/4 c. tomato sauce
2 tomatoes
2 green onions
1/4 of a large cucumber
1/4 c. red onion
1 avocado
1 leek
1 tbsp. fresh cilantro
1-2 tbsp. lime juice
2 tsp. lemon juice
1 tsp. pepper
1 tsp. salt
2 tsp. garlic

Instructions:

Thaw, rinse and drain shrimp. Place in frying pan to cook. Season with salt, pepper, and garlic. Add 1 tsp. lemon juice. Cook 2-3 minutes on each side.

Chop cucumber, tomato, leeks, and onions and place in a pot on low with a small amount of butter.

Add tomato sauce, lime, lemon, cilantro, 1 tbsp. garlic, salt and pepper.

Add cooked shrimp to soup. Let cook for 5 minutes. Add avocado and serve.

I also think this meal would work well cold or over rice. Don’t let the recipe limit your imagination, feel free to add to or take away from the ingredients, especially seasonings. I try to provide a general idea of how much seasoning I use but I normally season to taste, so taste your food as you go to make sure you like the finished product. Happy cooking!


Caribbean Shrimp Cups


I was so excited to share this post today. I have been wanting to cook this meal for two weeks now and finally made myself take a break from homework to try it out.
I found the original recipe on The Pioneer Woman’s website, posted by one of her followers. You can find the original instructions here. I adapted the recipe to fit the flavors I tend toward and, of course, those that I had on hand. Making the trek to our local grocery store during the 5 o’clock traffic is not exactly ideal.

Now to food…

Ingredients (for 2):

1 c. rice (basmati rice would be my first choice but any rice will do)
8 large lettuce leaves

Marinade:
1/4 c. lime juice
1/4 c. teriyaki sauce
1 tsp pepper

Shrimp:
1 tsp. garlic
1 tsp salt
1/2 c. cornstarch
16 shrimp, deveined with tails removed

Salsa:
10 grape tomatoes
2 green onions
1/4 c. sweet onion
1/2 stick carrot (peeled and then chopped)
1/2 medium-sized orange (chopped)
lime juice

Directions:

Start your rice. Prepare marinade by combining all ingredients with shrimp in bag. The original recipe has you marinade for an hour. I only marinated for 20 minutes and it was fabulous so don’t let the hour time frame stop you if you are in a hurry.

While the rice is cooking and shrimp marinating, chop up your salsa ingredients. Make sure you peel the carrots first and then chop up the peels so the salsa doesn’t feel heavy when it is mixed together. You could also use mango or your favorite fruit in place of orange. A citrus-tasting fruit is best. I added about 1 tbsp of lemon juice to my salsa, you can add to taste. I also sprinkled in a dash of garlic and pepper to taste.

Next, peel and wash your lettuce from the head. Head lettuce makes the best cups for eating. Our lettuce was just regular green leaf and it was harder to manage when we attempted to eat. Go ahead and lay your lettuce cups out so they are ready to fill once the shrimp is finished.

Mix cornstarch with garlic and pepper. Coat shrimp with mixture.

Heat 2-3 tbsp of oil in a pan. Make sure the pan is hot before placing in the shrimp. If it sizzles, you are on the right track.

Cook shrimp about 2 minutes on each side. There should be a beautiful golden brown coating when you flip them over. So exciting!

Now comes my favorite part! Dress your plate. The rice should be finished by this point. Scoop a spoonful of rice into each cup, followed by a salsa, and then top each with two golden shrimp.

These can be a bit messy, but they look so beautiful on the plate that I think it is worth the hassle. If you aren’t going for beauty you can always chop up the lettuce and make these into shrimp tacos. Happy cooking!


Honey Ginger Shrimp with Rice


Ingredients:

10-15 Shrimp (precooked, detailed, and de-veined)
1 tbsp honey
1 tbsp olive oil
1 tsp ginger
1 tsp fresh chopped sage
1/4 c. onion (chopped)
1/2 c. mushrooms (sliced)
1 tsp pepper
2 cloves minced garlic
1 c. rice

Instructions:

Follow the directions for your rice of choice. Add 2 tbsp soy sauce and 1 tsp ginger to the rice before covering. Set the rice aside to cook and get started on the shrimp and veggies.

Warm the olive oil in a skillet on medium heat. Add shrimp, honey, pepper, sage, and garlic. Wait until shrimp is lightly browned and add mushrooms and onion. Cook until veggies are tender.

The rice should be done by now. So, now for the best part, dress your plate and enjoy!