This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.
1 lemon, halved
1 c white vinegar
6 cups water
3 tbsp sugar
3 tbsp of salt
1 lb raw wild shrimp
2 tsp celery seed
1/2 c – 3/4 c creme Fraiche
3 tbsp finely chopped tarragon
Lettuce for serving the shrimp
Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.
Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.
This was inspired by Eating Well. I had some langoustines so used them instead of shrimp. I added asparagus and swapped out dill for lots of fresh chives that came in my CSA. It is a delightful salad, great for picnics and tastes better the next day.
8 oz orzo or small pasta
1 lb langoustines, shrimp or bay shrimp cooked
4 c snap peas, cut into bite size pieces
1 lb asparagus, steamed and cut into small pieces
1/4 c olive oil
1/4 c minced chives
1 tbsp dijon
Zest and juice of one large lemon
Salt and pepper
Cook orzo according to package.
Combine oil, lemon juice, mustard,chives and salt and pepper in a large boil and whisk to combine. Add veggies and shrimp, toss to combine. Drain orzo and stir to combine. Serve warm or at room temperature.
After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.
1/2 onion, sliced thin
1 tbsp oil
1 lb mushrooms, sliced thin
1 tbsp fish sauce
3 bunches baby bok choy, chopped
8 oz spinach
2 c shredded carrot
2 tbsp grated ginger
1 lb shrimp, sliced down the middle
3 scallions sliced thin
1/4 daikon radish, sliced thin
Warmoil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid andstart to brown. Stir in 6 cups of water. Then season the liquid with salt and fish sauce.
Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.
These tacos are the perfect weeknight dinner! They literally take less than 30 minutes.
1 lb peeled with tails removed, shrimp
8 tortillas made with coconut flour, or 8 large romaine lettuce leaves
1/ 4 cup avocado oil mayonnaise
Handful leaves of cilantro stripped from stems
1 tsp of both cumin
1 tsp paprika
1/ 2 tsp of both garlic
1/2 tsp onion powder
1 tbsp extra virgin olive oil or melted coconut oil
2-3 cups shredded romaine
Pepper and salt to taste
To make sauce: Add the mayonnaise, finely chopped cilantro leaves, as well as the juice of only one lime to a food processor and pulse till smooth.
Heat a non-stick pan on stove on medium-high. Add extra virgin olive oil or coconut oil to the pan. Once the oil is hot, add shrimps to the pan. Evenly sprinkle the cumin, paprika, garlic and onion powders over the shrimp. Add black pepper and salt to your taste. Toss the shrimp in the pan or use a spatula to mix and flip, evenly coating each shrimp with spices. Continue to cook for another 6-8 minutes flipping occasionally so the shrimps don’t burn.
Pile shrimps, pieces of avocado and lettuce on tortillas or romaine lettuce leaves. Drizzle with cilantro lime sauce.
These are from Skinny Taste – they come together quickly and the crispy tortillas are oh so good!
1/2 onion, finely chopped
2 cloves garlic, minced
2 jalapeno, minced
1 tsp olive oil
1 tomato, diced
12 oz peeled shrimp, chopped
4 tbsp finely chopped cilantro
3/4 c shredded pepperjack cheese
12 (6-inch) corn tortillas
olive oil spray
In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.