Fennel & Shrimp Pasta

6 tbsp olive oil

1 c chopped fennel bulb, fronds reserved

3 cloves of garlic, minced

1/4 tsp crushed red pepper flakes

1 pound (16- to 20-count) shrimp, peeled with tails on

1 tsp salt

1/2 tsp black pepper

6 oz pasta, cooked according to package

Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.

Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until pink and just cooked through.

Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper. Toss with pasta and serve.

Serves 4.

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Langostine Pasta

• 2 tbsp olive oil
• 1 lb langoustine (or shrimp)
• 4 large garlic cloves, minced
• 1 pint grape tomatoes halved (or quartered roma’s)
• 2 tbsp capers, drained
• ¹⁄₂ tsp red pepper flakes
• ¹⁄₂ c sherry, wine or chicken broth
• 1 tsp salt
• ¹⁄₂teaspoon pepper
• 2 tbsp butter
• 1 lb thin spaghetti (or angel hair)
• ¹⁄₂cup parsley chopped
• Bring a 6- to 8-quart pot of salted water to a boil.
• Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
• Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.
• Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

Cold shrimp with tarragon cream sauce

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.

Spicy Shrimp Salad

This is a quick and tasty salad! I used langoustines since that’s what I had on hand, shrimp works great too!

1 tbsp+ Olive oil

1 lb cleaned, peeled and cooked shrimp or langoustines

Salt and peoper

1 c breadcrumbs

1 tsp old bay seasoning

1/2 c mayo

2 tbsp milk

1 tbsp hot sauce

20 oz lettuce greens

Capers to garnish

Combine mayo, milk and hot sauce and set aside.

Heat olive oil over medium low heat, add breadcrumbs and old bay. Cook, stirring until nicely toasted.

Toss lettuce with 1/3 – 1/2 the dressing in a bowl and divide amount 4 plates. Top with breadcrumbs, shrimp and capers. Serve with extra sauce.

Serves 4.

Lemon Chive Langoustine Orzo Salad

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.

Serves 6.

Bay Shrimp and Avocado Salad

This is a quick and easy salad for a busy weekend! The creamy avocado and citrusy shrimp are perfect together.

8 oz Bay shrimp
Juice and zest of 1 like
Zest of 1 orange
4 tbsp chives, snipped
1 avocado, sliced thin
Salt
Olive oil

Toss shrimp with zest, juice, chives and a pinch of salt. 

Spread Avocado across plate, top with shrimp and drizzle with a little olive oil.

Serves 2.

Canh – Vietnamese Shrimp Soup

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

Salt

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

Warm oil 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 and start 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.

Top with scallions and daikon.

Serves 4 – 6.

Garlic Shrimp

This is so quick and easy, I cut that olive oil way back and used veggie stock.

4 tsp olive oil

1 lb peeled, deveined shrimp

6 cloves garlic, minced

2 tsp smoked paprika

1/4 c veggie stock

Salt and pepper

1/2 tsp lemon juice.

Heat oil in a 12 inch skillet over medium heat, add garlic and cook for 30 seconds, add the stock and bring to a simmer. Add shrimp. When they are opaque add the paprika, lemon juice, salt and pepper.

Serves 4. 4 ww pp.

Shrimp Tacos

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

• 2 limes

• 1-2 avocados

• 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.

Makes 8 tacos.

Shrimp Tacos

These are so simple and so good. I used Lucky Dogs Year of the Dog Sauce, sriracha would make a fine substitute.

• 1/2 red onion, sliced thin
• Juice of 1 lime
• I pineapple cores and sliced into rounds
• Olive oil
• 1 lb shrimp
• 1 tbsp hot sauce
• 8 corn tortillas
• 1 avocado sliced thin
• 1 jalapeños, sliced thin,
• Cilantro chopped
• Cabbage slaw
• Shredded carrots
• 2 limes juiced

Heat broiler on medium. Spray a pan with olive oil and spray pineapple slices. Broil until edges lightly charred about 5 min. Flip and cook 5 more minutes. Remove from the oven the chop.

Toss onions with juice of 1 lime, set aside.

Toss shrimp with hot sauce and 1 tbsp oil. Place on baking sheet and cook 3 -5 minutes until cooked through.

Combine slaw, carrots and lime juice with 1 tsp oil – toss to combine.

Heat tortillas in microwave wrapped in moist towel for 1 minute.

Diced amount plates, top with slaw, pineapple, avocado, jalapeños, shrimp and cilantro.

Serves 4