Fresh Amazing Shrimp

I love to be outdoors. When I was a newlywed one of our first "disagreements" was about who was going to take care of the outside of the house and who was going to take care of the inside. You see, I grew up with a Dad who had a green thumb, and then some. One year he created a contraption so that he could sift all the rocks out of his garden. Some of you may be thinking- why?? I of course thought- genius!!! The soil in that little spot of the earth is so amazing, I could roll in it, and maaaybe I have, but that is another story. I also love to be in the kitchen cooking. So when I came across this recipe that combined two of my loves - being outdoors (grilling) and cooking I was sold. I feel like food cooked outside tastes better. Maybe it is the fresh air or the simplicity of the cooking method. Either way, it is a good thing. 

Then I made this shrimp. . . and I was on another level. Seriously the best shrimp I have ever made. I don't want to be one of those people who ruin a movie when they say "this is the funniest movie ever- I was crying laughing!". You then proceed to enter the theater expecting to be LOLing the whole time, only to be disappointed because you were just chuckling. (Thanks ticket taker man- I have still not forgotten you) But just take my word for it- this shrimp is amazing. I have made it many times, for various people and their reaction is the same: oh yum, mmmm, wow. If you are ready for a similar reaction, get your shrimp and skewers ready. You are in for a treat!

Fresh Amazing Shrimp

1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tbsp hot pepper sauce

3 cloves garlic, minced

1 tbsp tomato paste

2 tsp dried oregano

1 tsp salt

1 tsp black pepper

2 pounds large shrimp, peeled and deveined with tails attached

skewers

In a mixing bowl combine oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt and pepper. Stir until combined. Reserve a small amount of this mixture for basting later. In a Ziploc bag combine the rest of the mixture and shrimp. Marinate in the refrigerator for 2 hours. 

Soak skewers in water for at least 15 minutes before using them so they don't burn up on the grill. 

Preheat grill on a medium-low heat. 

Thread shrimp onto skewers. Pierce the end near the tail and the other end near the head. (As shown on picture below) Discard marinade and Ziploc bag. 

BBQ shrimp for 3-5 minutes per side, until opaque. Be sure to frequently baste as you are grilling with the reserved marinade. 

Serve and enjoy!

Fresh Pesto Spaghetti Squash Shrimp

OK, I may or may not have been on a shrimp kick lately. For all you shrimp haters out there, I promise I will cook other entrees soon. For all you shrimp lovers out there, here is another amazing, simple, and crowd pleasing recipe for ya! I found it here, and it turned out perfect!


Fresh Pesto Spaghetti Squash Shrimp
1 lb fresh shrimp
1/3 cup olive oil
1 bunch of fresh basil
1/4 cup pine nuts
3 cloves of garlic
3 T parmesan cheese (optional)
Salt to taste
For cooking shrimp:
Coconut oil
1 clove garlic


Cook spaghetti squash following these directions. (Check out this tip on how to cut the squash without losing a finger) Meanwhile, in a food processor combine the olive oil, basil, pine nuts, cheese (optional), and garlic. Blend until smooth. 


On stove top, warm coconut oil and 1 T garlic. Once melted, add shrimp and cook stirring frequently until shrimp is opaque and pink. Add spaghetti squash and pesto, and toss till sauce is over all the ingredients. Serve and enjoy!

Fresh Garlic Shrimp

I just love making shrimp- it is so easy and fast! I made this recipe over the weekend and added some fresh bruchetta to the mix. I ended up just tossing everything together on my plate- so delicious. You can make the bruchetta as a side or add it to the shrimp.

Fresh Garlic Shrimp

1 lb fresh shrimp

4 T butter

2 cloves of fresh minced garlic

1/2 lemon

In your wok or pan, heat butter, garlic and juice from 1/2 lemon. Once warm, add shrimp (when you buy the shrimp they usually come with the tail on. I remove this before I cook them, although you can leave it on and remove as you eat). Saute shrimp for a few minutes tossing frequently until the shrimp turn opaque and light pink.

Remove shrimp and enjoy!

Simple Bruschetta Recipe

You will need, tomatoes, olive oil, garlic, fresh basil. I don't measure this, I just cut everything up and toss it together in a bowl. Sometimes I add a splash of balsamic vinegar and in this recipe I used a sprinkle of goat cheese. The flavors will blend together as you let it sit for a bit before serving.

Fresh Coconut Lime Shrimp

Looking for something light, simple and delicious? Look no further. I made these with my wok, although you could grill them or use your favorite skillet. Even your non-Paleo friends will devour this dish.


Fresh Coconut Lime Shrimp


3 limes
1 T butter or oil of choice for your pan
2 lbs deveined and peeled raw shrimp
1 14 oz can coconut milk
1 T kosher salt
1 tsp pepper
1/3 cup unsweetened coconut
(optional: fresh cilantro)


In a Ziploc bag place raw shrimp, coconut milk and the juice from 2 limes. Put in refrigerator for 15 min, or while you prepare the other ingredients.


Zest one lime. In food processor pulse lime zest, pepper and salt till mixed well.


In a dry skillet, over medium heat, heat coconut till it is toasted. Remove from stove top.


In wok or skillet melt butter or oil. Using a slotted spoon transfer shrimp from marinade into pan. Discard marinade. Cook shrimp till they are pink and opaque in color.


Plate shrimp. Squeeze fresh lime juice over shrimp and sprinkle with salt mixture and toasted coconut.

For additional freshness add chopped cilantro. Enjoy!