Shrimp Pizza

I pulled this out of the September 2009 issue of Parents magazine from an article about making things that your kids will eat. (I couldn't find the recipe on their website.)  Kids, husbands, same thing right??? :)  I kid, Jason is a really good eater, but he loves shrimp so I thought that this recipe would be perfect for him and I like shrimp so good for me!  I made this on Monday night and it was fantastic!  It's more like an authentic pizza that you would get in Italy as opposed to something from a pizza delivery chain.  It was really good and I felt pretty healthy eating it since the recipe says that each slice only has 175 calories.  It was really easy to make and only took about 35-40 minutes from start of prep time until sitting at the table so that was great also.

Shrimp Pizza

1 14 oz can refrigerated pizza crust
2 T olive oil, divided
2 tsp minced garlic
1 lb Shrimp, peeled
5 plum tomatoes, cut into 1/4" slices
1/4 c fresh basil, slivered
1 c shredded mozzarella cheese
Pepper to taste


1. Preheat oven to 425.  Roll out crust to fit a jelly roll pan or your pizza stone.  Brush crust with 1 T olive oil and sprinkle with garlic.  Top with shrimp and tomatoes; bake for 12 minutes.
2. Remove the pizza from the oven. Sprinkle it with basil and cheese.  Drizzle with the remaining olive oil.  Return to the oven just until cheese is melted, about 7 minutes (only took 5 in my oven).  Season with pepper and allow the pizza to cool slightly before serving.

Shrimp with Rice

Wild Rice and Shrimp has long been a favorite of mine. It's pretty easy to make and includes my favorite ingredients like shrimp and mushrooms. However, my sweet husband isn't such a mushroom fan and while he likes the dish he usually picks the mushrooms out. So as a compromise I found this recipe from The Lady and Sons Savannah Country Cookbook. It was really good and just as easy to make. I did make a little bit of a modification since Charlotte isn't liking when I eat cheese. I'll include the original and my modification. Enjoy!

Shrimp with Rice
Two 6 ounce boxes Uncle Ben's long-grain and wild rice
2 pounds shrimp, cleaned, peeled, and deveined
1 onion, diced and sauteed in 2 tablespoons butter
1 bell pepper, chopped
Two 10 3/4 ounce cans condensed Cream of Mushroom Soup
16 ounces Grated Cheddar Cheese; reserve 1/2 cup for top
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard

Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle reserved cheese on top. Bake for 45 minutes.

My Modified Recipe:
Omit the cheese
Add Bread crumbs

Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle bread crumbs on top to cover dish. Bake for 45 minutes.

Creamy Shrimp with Corn and Bacon

This recipe is in the April 2009 issue of Real Simple magazine -- which is one of my favorite magazine's!  I made this on Sunday night and Jason and I both really loved it.  It was very easy and didn't take long at all.  It also made a lot of shrimp mixture and I didn't even use as much shrimp as they said to.  I would recommend making more rice though.  1 cup of uncooked rice is typically two servings of rice and this recipe is supposed to serve four, so I would make enough rice for four based on what the box of rice says is a serving for four.  Also, I used Minute Brown Rice instead of Long Grain White like the recipe in the magazine says and it was just as good.  Enjoy!

Creamy Shrimp with Corn and Bacon

Serves 4

1 c Rice

4 slices Bacon

1 T Olive Oil

1 Onion, chopped

1/2 c Dry White Wine

3/4 c Heavy Cream

1 1/4 lbs Large Shrimp, peeled and deveined

1 10 oz package Frozen Corn

1/4 teaspoon each Kosher Salt and Black Pepper

1. Cook rice according to directions
   
2. Meanwhile, cook bacon in a large skillet over M/H heat until crisp, 5 to 7 minutes.  Transfer to a paper towel, let cool, then break into pieces.  Wipe out the skillet.  (Ok, confession, I also used the boxed bacon and cooked it in the microwave.  Probably not as good as skillet fried bacon but MUCH easier and still tasty!)
   
3. Heat the oil over M/H heat.  Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.  Add the wine and cook until reduced by half, 2 to 3 minutes.
4. Add the cream and bring to a boil.  Stir in the shrimp, corn, and salt and pepper. Simmer until cooked through, 4 to 6 minutes.  Stir in the bacon and serve over rice.

As we started last week, if you are posting a recipe this Wednesday link your post with Mr. Linky below!

Jambalaya

I don't know about you but Jason and I love pretty much anything seafood.  A while ago I was flipping through a cookbook that Jason's grandmother gave me as a wedding shower gift and I found a great Jambalaya recipe.  I've made it before but I made it again this weekend to get some pictures for you.  I was reminded again of how good the recipe and HOW MUCH it makes!  Unless you are having guests over always make a half of a recipe because it makes a ton of food!

So, here's the recipe for Jambalaya!

Jambalaya

2 cans French Onion Soup

2 cans Cream of Celery Soup

1 Large Jar Sliced Mushrooms

1 can Rotel

1 cup Chopped Onion

1 Green Bell Pepper, chopped

3 Green Onions, chopped (I omitted these this time because I forgot them)

2 lbs Smoked Sausage, Chopped

2 lbs Peeled, raw Shrimp

2 cups Uncooked Rice

Combine all ingredients in large dish and cover tightly with foil.  Bake in preheated 350 degree oven for 1 to 1 1/2 hours until hot all the way through and rice is cooked.

Serves 10 - 12 

Remember, I made a HALF recipe and it filled the oval baking dish that I was cooking in to the brim!

Enjoy!

Shrimp with Tomatoes over Pasta

So I'm back from the massive bug that attacked me last week.  Sorry for missing last week's recipe, apparently I do have some readers who wait anxiously for the weekly recipe although I think Carrie might be the only one! I had a little trouble deciding what to post today since my two staple recipes (the BBQ Pork Chops and the Parmesan Chicken) were posted weeks ago.  Jason and I decided last night that we'd just have to start cooking more recipes often in order to keep up with the pressure that is Recipe Wednesday!  But that just means that he has to try a lot of new things so that works for me.  :)

In the end I chose a recipe that I don't cook as often as I'd like because I forget about it but we love it every time I make it.  

Shrimp with Tomatoes over Pasta

12 oz Fresh or Frozen Shrimp

3 T Olive Oil

2 cloves Garlic, minced

1/4 t Dried Oregano, crushed

1/4 t Dried Basil, crushed

1 c. Cherry Tomatoes

2 t Lemon Juice

2 T Grated Parmesan Cheese

1 T snipped parsley

Pasta

1. Cook pasta

2. Thaw shrimp (if frozen).  Pat dry with paper towels.  In a 10" skillet heat olive oil over medium/high heat.

3. Add shrimp, garlic, oregano, and basil.  Cook about 3 minutes or until shrimp turn opaque, stirring frequently.

4. Add tomatoes and lemon juice.  Cook and stir about 30 seconds or until heated through.  Sprinkle with cheese and parsley.

5. Serve shrimp and tomatoes over pasta.

Let me know how it turns out!  Also, let me know if there is a type of recipe you're wanting more of (desserts, sides, breads, fish, etc)!